Study of Physicochemical, Rheological and Microbiological Characteristics of Soy Probiotic Yoghurt During 21-Days of Storage
Subject Areas : Microbiology
Atefeh Ghorbani
1
(دانشجوی کارشناسی ارشد دانشگاه آزاد اسلامی، واحد ورامین، گروه صنایع غذایی، ورامین، ایران)
Rezvan Pourahmad
2
(استادیار دانشگاه آزاد اسلامی، واحد ورامین، گروه علوم و صنایع غذایی، ورامین، ایران)
Masoud FallahPour
3
(استادیار بخش بیوتکنولوژی سازمان پژوهش های علمی و صنعتی ایران، تهران، ایران)
Mahnaz Mazaheri Assadi
4
(دانشیار بخش بیوتکنولوژی سازمان پژوهش های علمی و صنعتی ایران، تهران، ایران)
Keywords: Physicochemical and Microbiolo, Soy probiotic Yogurt,
Abstract :
Introduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: Soy probiotic yogurt was produced by using Bifidobacterium lactis B-12 and yogurt culture. Incubation was conducted at 40 C. The ratio of Bifidobacterium to yogurt bacteria was 5:1. The produced sample was stored at 4 C for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of Bifidobacterium lactis B-12 in soy probiotic yogurt were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, soy probiotic yogurt including Bifidobacterium lactis B-12 with yogurt culture has more than 108 cfu/ml Bifidobacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic Bifidobacteria as a vegetarian product with favorite rheological characteristics.
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