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
Related Articles
- EP ID EP32369
- DOI -
- Views 362
- Downloads 0
Effects of liquid humic acid fertilizer on the physiological characteristics proportion in single cross maize cultivar
Humic substances comprise a major part of organic matter, and their influence on soil properties is well known and could be used to improve microbial activity. Maize is one of the most highly consumed crops, and the mo...
Evaluation of various concentrations of ammonium acetate in potassium extraction and its critical levels determination in some of paddy soils
An investigation was undertaken to evaluate different concentrations of extractant ammonium acetate (NH4OAc) for available potassium and critical levels of potassium for wetland rice soils of Guilan province in north o...
The effects of extrusion cooking on antinutritional factors, chemical propertiesand contaminating microorganisms of food
Extrusion cooking technology is a rapid processing method involving high temperature and pressure that is used to prepare a variety of processed foods. HTST processes are preferred because of the retention of nutrients...
Effect of Organic Fertilizer on increasing terminal drought resistance of wheat in field
Stress the most important factor limiting agricultural production in arid and semi-arid systems is considered. Distribution of rainfall in these areas (arid semi-arid), sometimes not consistent with crop needs and deve...
GENDER DYNAMICS IN THE ACCESS TO AND CONTROL OF BENEFITS ACCRUED FROM TEA FARMING IN KIGANJO DIVISION, GATUNDU DISTRICT
Agriculture is the cornerstone of Kenya’s economy with most households depending on it for food and livelihood. Women provide the largest share of agricultural labour in many households. Despite the important role that...