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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 639 To 653.
 
Paper: 

THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE

 
 
Author(s):  DIBAZAR P., KHOSROWSHAHI ASL A., ZOMORODI SH.*
 
* DEPARTMENT OF ENGINEERING RESEARCH, WEST AZARBAIJAN AGRICULTURAL AND NATURAL RESOURCES RESEARCH CENTER, AGRICULTURAL RESEARCH, EDUCATION AND EXTENSION ORGANIZATION (AREEO), URMIA, IRAN
 
Abstract: 

The effect of grape fiber, chitosan and storage time on physicochemical and sensory properties in probiotic fruit yoghurt containing kiwi were investigated by using CCRD experimental design and response surface methodology (RSM). The amount of grape fiber, chitosan and storage time were in the range of 0-1.2 %, 0-1 % and 3-21 days respectively. The results showed that with increasing the amounts of chitosan and fiber syneresis was also decreased and water holding capacity (WHC) and viscosity were increased significantly (P<0.05). It was also found that with increasing the amount of chitosan and fiber, color and flavor scores were decreased (P<0.05). The empirical models obtained by response surface methodology for studying the relationship between variables except a*was evaluated properly. According to the obtained results, to production of probiotic fruit yogurt containing kiwi, the amount of fiber 1.1%, chitosan 0.1% and the storage time 12 days were found to be the optimal processing conditions.

 
Keyword(s): CHITOSAN, GRAPE FIBER, VISCOSITY, FRUIT YOGHURT
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

DIBAZAR, P., & KHOSROWSHAHI ASL, A., & ZOMORODI, S. (2015). THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(4), 639-653. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509186



Vancouver: Copy

DIBAZAR P., KHOSROWSHAHI ASL A., ZOMORODI SH.. THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021July26];25(4):639-653. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509186



IEEE: Copy

DIBAZAR, P., KHOSROWSHAHI ASL, A., ZOMORODI, S., 2015. THE EFFECT OF GRAPE FIBER AND CHITOSAN ON SOME OF PROPERTIES OF THE FRUIT PROBIOTIC YOGHURT CONTAINING LACTOBACILLUS FERMENTUM DURING STORAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(4), pp.639-653. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509186.



 
 
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