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Title

The effect of shallot on probiotic bacteria viability and some physicochemical and overall acceptability of low-fat stirred yogurt

Pages

 Start Page 37 | End Page 54

Abstract

 Since most Probiotic foods are dairy products and with regard to changing the taste of people, dairy product manufacturers are trying to develop new products, which have high nutritional value, in addition, provide variety for consumer ‘ s satisfaction. Nowadays, flavored yogurt has a wide adoption among consumers. The flavoring of yogurt is made by adding natural ingredients such as a variety of fresh or dried fruits and vegetables such as mint, pennyroyal, basil and Shallot. In this study, the effects of adding Iranian Shallot at 0/2, 0/3 and 0/4% on the viability of Probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and some physicochemical (pH, titratable acidity, syneresis and viscosity) and overall acceptability of lowfat stirred Probiotic yogurt containing 0/08 percent beta-glucan was investigated. The results showed that the addition of Shallot affected significantly titratable acidity and pH of yogurt samples (p<0. 05). With increasing the percentage of Shallot, the viscosity and the viability of Probiotic bacteria of stirred yogurt samples were decreased and syneresis and overall acceptability were increased (p<0. 05).

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