Document Type : Nutrition
Authors
1
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2
Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract
The aim of this work was to determine physicochemical and sensory properties of probiotic yogurt incorporated with different concentration of strawberry pulp (0%, 1%, 2%, 3%, and 4%) during 22 days of storage period. Physicochemical properties as follows pH,acidity%, dry matter%, fat%, synersis% and DPPH%) and sensory evaluations was done according to five points scale including( acceptability score, mouth feeling score, flavor score and color score) and survival rate of L. casei was measured by enumation according to pour plate method. The results showed that survival of L. casei significantly decreased during 22 days of storage period with due attention to increasing of concentration of strawberry pulp (p<0.05). pH of all treatments decreased significantly (p<0.05). parallel to pH, acidity increased. Effect of treatment and time on acidity%, dry matter% and DPPH% were significant (p<0.05). Storage period did not affect fat content of all treatments (p>0.05). Acidity%, dry matter% and DPPH% of all treatments increased during storage period.the percentage of protein did not change during storage period but fat % increased until 12 days of storage and it did not change up to end of storage period. However, sensorial scores and synersis% decreased. Treatment containing 1% of pulp strawberry was the best among others with due attention to survival rate of L. casei, physicochemical and sensory properties.
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