The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt

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Shirkhan F.; MIRDAMADI S.; MIRZAEI MAHTA; AKBARI ADERGANI B.; NASOOHI N.

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Journal: JOURNAL OF FOOD TECHNOLOGY AND NUTRITION Year:2022 | Volume:19 | Issue:3 (75) Page(s): 5-20

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Title

The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt

Author(s)

Keywords

Diabetes

Fermented Milk

Functional Foods

Inulin

Native Strains

Storage Time

Abstract

Introduction: The inclination to manufacture beneficial dairy products has increased in recent years, as consumers pay more attention to food products with adequate sensory qualities and health benefits. Materials and Methods: The current study looked first at the anti-diabetic efficacy of milk fermented by Lactobacillus delbrueckii, and Lactobacillus helveticus strains isolated from traditional yogurt as well as co-culture of two-strain based on the inhibitory activity of alpha-amylase and alpha-glucosidase enzymes for the production of functional fermented milk. Then, added 1% inulin as an appropriate and applied prebiotic to fermented milk resulting from the combination of two strains and evaluated physicochemical, anti-diabetic, anti-oxidant, proteolysis rate, and population of bacteria during 19 days at 4°, C. Results: The results indicated that milk fermented with two-strain bacterial intercropping had stronger inhibitory activity on alpha-amylase (45%) and alpha-glucosidase (35%) than single strains of Lactobacillus delbrueckii and Lactobacillus helveticus (p<0. 05). The addition of inulin increased the inhibitory activity of alpha-amylase (20%) and alpha-glucosidase (33%) at the end of fermentation, respectively. During storage at 4°, C, the composition two bacterial strains and inuline significantly increased the population of bacteria, acidity and viscosity and significantly reduced the pH and proteolysis rate of fermented milk. However, there was a decrease in antioxidant and antidiabetic activities. Conclusion: The results revealed that both bacterial strains in combination with inulin have the capacity to produce functional food.

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APA: Copy

Shirkhan, F., MIRDAMADI, S., MIRZAEI, MAHTA, AKBARI ADERGANI, B., & NASOOHI, N.. (2022). The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 19(3 (75) ), 5-20. SID. https://sid.ir/paper/1024207/en

Vancouver: Copy

Shirkhan F., MIRDAMADI S., MIRZAEI MAHTA, AKBARI ADERGANI B., NASOOHI N.. The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2022;19(3 (75) ):5-20. Available from: https://sid.ir/paper/1024207/en

IEEE: Copy

F. Shirkhan, S. MIRDAMADI, MAHTA MIRZAEI, B. AKBARI ADERGANI, and N. NASOOHI, “The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 19, no. 3 (75) , pp. 5–20, 2022, [Online]. Available: https://sid.ir/paper/1024207/en

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