The comparison of compositional and sensory traits of heated non-carbonated doogh supplemented with Lactobacillus acidophilus and Lactobacillus rhamnosus single strains containing maltodextrin

Subject Areas : microbiology

Hojat  Norozi ¹ (Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)
Alireza  Shahab Lavasani ² (Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Mohammadreza  Eshaghi ³ (Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.)

Received: 2019-09-21 Accepted : 2020-01-26 Published : 2018-11-22

Keywords: Lactobacillus acidophillus, Doogh, Lactobacillus rhamnosus Chemical properties, Maltodextrin,

Abstract :

Addition of prebiotic and also some compositions which can affect survival rate of probiotic strain is considerable several years ago. So, in this study, production of heated and non-carbonated probiotic doogh and study of its chemical composition and sensorial properties were explored. Five treatments were prepared, T1 as a control sample without probiotic strain and maltodextrin, T2 and T4 containing 1 and 2% of maltodextrin respectively and 108 cfu/ml Lactobacillus acidophilus, T3 and T5 containing1 and 2% of maltodextrin respectively and 108 cfu/ml Lactobacillus rhamnosus. Results showed that treatments containing higher concentrations of maltodextrin had more survival rate during storage, however survival rate of Lactobacillus rhamnosus was higher than Lactobacillus acidophillus during storage period. Acidity (dornic) was increased during 10 days of storage period. Sensory evaluation showed control sample and T2 samples had highest score and acceptability among all treatments, however, on the basis of obtained results, T2 was the highest similarity to control sample and was the best among other treatments.