OPTIMIZATION OF LOW FAT PROBIOTIC YOGURT PRODUCTION USING COMBINED DESIGN

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FARAJI M.; ALIZADEH KHALED ABADI M.; KHOSROUSHAHI ASL A.; Faraji S.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2012 | Volume:8 | Issue:2 Page(s): 121-136

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Title

OPTIMIZATION OF LOW FAT PROBIOTIC YOGURT PRODUCTION USING COMBINED DESIGN

Author(s)

FARAJI M. | ALIZADEH KHALED ABADI M. | KHOSROUSHAHI ASL A. | Faraji S. | Issue Writer Certificate

Keywords

LOWQ3

FAT PROBIOTIC YOGURTQ2

INULINQ2

CHITOSANQ2

XANTHANQ3

COMBINED DESIGNQ3

Abstract

Heart disease-cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for LOW-fat food products and probiotics has been dramatically increased. In this study, the effect of different levels of three hydrocolloids (inulin, CHITOSAN and XANTHAN) at three levels (1, 2 and 3%) on survival of Lactobacillus acidophilus, physicochemical and sensory properties of yogurt during 15 days of storage was explored using a COMBINED DESIGN. Increased levels of INULIN and CHITOSAN positively affected La-5 count, apparent viscosity, acidity and sensory scores during storage. Using graphical method of optimizing (overlaid contour plots), optimum ratios were: INULIN 93.4%, XANTHAN 0.6% and CHITOSAN 6%.

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APA: Copy

FARAJI, M., ALIZADEH KHALED ABADI, M., KHOSROUSHAHI ASL, A., & Faraji, S.. (2012). OPTIMIZATION OF LOW FAT PROBIOTIC YOGURT PRODUCTION USING COMBINED DESIGN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 8(2), 121-136. SID. https://sid.ir/paper/143547/en

Vancouver: Copy

FARAJI M., ALIZADEH KHALED ABADI M., KHOSROUSHAHI ASL A., Faraji S.. OPTIMIZATION OF LOW FAT PROBIOTIC YOGURT PRODUCTION USING COMBINED DESIGN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2012;8(2):121-136. Available from: https://sid.ir/paper/143547/en

IEEE: Copy

M. FARAJI, M. ALIZADEH KHALED ABADI, A. KHOSROUSHAHI ASL, and S. Faraji, “OPTIMIZATION OF LOW FAT PROBIOTIC YOGURT PRODUCTION USING COMBINED DESIGN,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 8, no. 2, pp. 121–136, 2012, [Online]. Available: https://sid.ir/paper/143547/en

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