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Comparative Effect of Probiotic and Paraprobiotic Addition on Rheological and Sensory Properties of Yoghurt Publisher



Molaee Parvarei M1 ; Fazeli MR2 ; Mortazavian AM3 ; Sarem Nezhad S1 ; Mortazavi SA4
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, 19395-6466, Iran
  2. 2. Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, 1417614411, Iran
  3. 3. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, 19395-4741, Iran
  4. 4. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, 917751163, Iran

Source: International Journal of Dairy Technology Published:2021


Abstract

Yoghurt was produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium animalis subsp. lactis BB-12. The rheological and sensory properties of the yoghurt were investigated at the end of the fermentation. The results revealed that the samples made with killed cells gave the lowest storage modulus, loss modulus, stress crossover point and loss tangent. The frequency-sweep of yoghurt samples containing paraprobiotics added before fermentation showed the highest correlation coefficient. In the case of sensory assessment, significant differences were indicated among treatments. Adding killed cells of B. animalis subsp. lactis BB-12 before fermentation produced yoghurt with the highest total score, whereas samples containing killed cells of L. acidophilus ATCCSD 5221 and B. animalis subsp. lactis BB-12 added before fermentation exhibited the lowest total score. © 2020 Society of Dairy Technology
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