Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum

Ziaolhagh S. H., . and Jalali H., . Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum. pp. 1805-1810. ISSN 2231-7546

In this study the effect of kakuti or wild (Ziziphora clinopodioids) essence and Xanthan gum on survivability of Bifidobacterium lactis in Iranian yogurt drink (doogh) was evaluated. The kakuti essence was added at concentrations of 50 and 75 l. The levels of added Xanthan gum were 0 0.075 and 0.15. Samples were analyzed after 1 15 30 and 45 days of storage. The results of statistical analysis showed that by increasing the amounts of Xanthan gum to 0.075 B. lactis count increased 1.2 log CFU/ml significantly (P0.05). Moisture content was decreased as the amounts of Xanthan gum increased. Stability viscosity and texture score were increased significantly (P0.05). Samples containing 0.15 of xanthan gum were completely stable during storage period. The acidity increased in all samples during storage and the highest acidity was observed for samples containing xanthan gum. The results of sensory evaluation showed that the flavor scores were decreased significantly (p0.05) as the amount of essence was increased from 50 to 70 l. According to the obtained results at least 0.15 of xanthan gum is necessary to produce a completely stable doogh although increasing the gum concentration to more than 0.075 did not have any significant effect on the viability of B. lactis. The favorable amount of kakuti essence was observed to be 50 l. Thus these additives could be used at the said amounts successfully without having detrimental effects on bio-doogh.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(59).p...

Abstract

In this study the effect of kakuti or wild (Ziziphora clinopodioids) essence and Xanthan gum on survivability of Bifidobacterium lactis in Iranian yogurt drink (doogh) was evaluated. The kakuti essence was added at concentrations of 50 and 75 l. The levels of added Xanthan gum were 0 0.075 and 0.15. Samples were analyzed after 1 15 30 and 45 days of storage. The results of statistical analysis showed that by increasing the amounts of Xanthan gum to 0.075 B. lactis count increased 1.2 log CFU/ml significantly (P0.05). Moisture content was decreased as the amounts of Xanthan gum increased. Stability viscosity and texture score were increased significantly (P0.05). Samples containing 0.15 of xanthan gum were completely stable during storage period. The acidity increased in all samples during storage and the highest acidity was observed for samples containing xanthan gum. The results of sensory evaluation showed that the flavor scores were decreased significantly (p0.05) as the amount of essence was increased from 50 to 70 l. According to the obtained results at least 0.15 of xanthan gum is necessary to produce a completely stable doogh although increasing the gum concentration to more than 0.075 did not have any significant effect on the viability of B. lactis. The favorable amount of kakuti essence was observed to be 50 l. Thus these additives could be used at the said amounts successfully without having detrimental effects on bio-doogh.

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Item Type:	Article
AGROVOC Term:	Xanthan gum
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Survival
AGROVOC Term:	Probiotics
AGROVOC Term:	Thyme
AGROVOC Term:	Bifidobacterium
AGROVOC Term:	Moisture content
AGROVOC Term:	Stability
AGROVOC Term:	Viscosity
AGROVOC Term:	Storage
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23815

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