Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 8, Issue 2 - Serial Number 20, July 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i2.17271

Authors

Nasrin Faraji^* ; Mohammad Alizadeh khaled abad¹; Asghar Khosrowshahi²; Soheila Faraji³

¹urmia

²Urmia

³Food science and technology, QC manager at Azin Company.

Abstract

Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, the effect of different levels of three hydrocolloids (inulin, chitosan and xanthan) at three levels (1, 2 and 3%) on survival of Lactobacillus acidophilus, physicochemical and sensory properties of yogurt during 15 days of storage was explored using a combined design. Increased levels of inulin and chitosan positively affected La-5 count, apparent viscosity, acidity and sensory scores during storage. Using graphical method of optimizing (overlaid contour plots), optimum ratios were: inulin 93.4%, xanthan 0.6% and chitosan 6%.

Keywords

Low- fat probiotic yogurt; Inulin; Chitosan; Xanthan; Combined design

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