|
Evaluation the physicochemical properties and survival of lactic acid bacteria in functional yogurt containing transglutaminase enzyme and Persian gum
|
Mobina Ruzbehani   , Marjaneh Sedaghati * , Babak Karami |
| Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran |
|
|
Abstract: |
This research aimed to produce functional yogurt containing transglutaminase enzyme and Persian gum with acceptable physicochemical and microbial properties. Transglutaminase enzyme at three levels of 0, 0.01%, and 0.03% and Persian gum at three levels of 0, 0.5%, and 1% were used to produce functional yogurt and the physicochemical characteristics (pH, syneresis, viscosity, color properties) and microbial properties (lactic acid bacteria viability) during 20 days of storage evaluated. The results showed that the addition of transglutaminase enzyme increased the pH of functional yogurt samples, while the addition of Persian gum decreased the pH of the samples. The lowest syneresis was observed in functional yogurt samples containing 0.03% transglutaminase enzyme and 1% Persian gum. The results showed that in all samples, the viscosity increased significantly with the increase of transglutaminase enzyme and Persian gum (p<0.05%). Although the transglutaminase enzyme and Persian gum increased the lactic acid content of the treated samples compared to the control sample, during the storage time, the lactic acid content decreased significantly (p<0.05). Based on the results, in the presence of transglutaminase enzyme and Persian gum, the color index L* of yogurt samples increased and the a* and b* indexes decreased significantly (p<0.05). According to the result, the use of transglutaminase enzyme and Persian gum in yogurt reduced syneresis, increased viscosity, and improved the viability of lactic acid bacteria and the color characteristics of functional yogurt samples.
|
|
| Keywords: Functional, Persian gum, transglutaminase enzyme, Yogurt. |
|
|
|
|
Type of Study: Research |
Subject:
General
|
|
|
|
|
|
