Investigating the Influence of Adding Fibers of Wheat and Barley on Physico-Chemical Properties and Survival of Lactobasillus Aacidophilus (LA5) in Yoghurt
Journal Title: International Journal of Farming and Allied Sciences - Year 2013, Vol 2, Issue 18
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.
Authors and Affiliations
Maryam Tavakoli, Mandana Alipour, Mohammad Moghadasi Incheh Kikanlou, Mohammad Ali Shariaty, Ali Abhari, Leila Shaghaghi
Keywords
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