Title of article
Investigating the Influence of Adding Fibers of Wheat and Barley on Physico-Chemical Properties and Survival of Lactobasillus Aacidophilus (LA5) in Yoghurt
Author/Authors
Tavakoli، Maryam نويسنده , , Alipour، Mandana نويسنده Department of Food Science and Technology, Shahrekord Branch, Islamic Azad Unviersity,Shahrekord, Iran , , Moghadasi Incheh Kikanlou، Mohammad نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Abhari، Ali نويسنده Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , , Shaghaghi، Leila نويسنده Department of Food Science and Technology, Shahriar Branch, Islamic Azad University, Tehran, Iran ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2013
Pages
8
From page
643
To page
650
Abstract
With regard to the significance of fiber consumption in providing the health, in this research the sinbiotic yoghurt which has been made rich with wheat and barley fibers was produced. Fiber compounds (wheat and barley fiber) were inoculated in three levels 0,0/5 and %1 and the bacterium perobiotic lactobacillus acidophilus LA-5 was inoculated in three levels (0/1, 0/3,0/5%) simultaneous with adding traditional bacteria of yoghurt. Physico-chemical properties and survival of perobiotic microorganism in yoghurt produced in days 1,7,14 and 21 were evaluated. The results showed that despite decreasing of PH in the time of preservation the use of peribiotic compounds caused increasing of growth and survival of bacterium LA5 in the yoghurt produced.
Journal title
International Journal of Farming and Allied Sciences
Serial Year
2013
Journal title
International Journal of Farming and Allied Sciences
Record number
944319
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