干酪乳杆菌
食品科学
嗜酸乳杆菌
益生菌
乳酸菌
化学
双歧杆菌
脂肪酸
细菌
生物
发酵
生物化学
遗传学
作者
Feryal Khademi,Shahram Naghizadeh Raeisi,Mona Younesi,Ali Motamedzadegan,Khadijeh Rabiei,Moein Shojaei,Hassan Rokni,Mahlagha Falsafi
标识
DOI:10.1016/j.fct.2022.113244
摘要
Sour cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The effect of probiotic cultures on the quality of sour cream from dry dairy ingredients was assessed during 5 weeks of storage. The treatments design was as follows: Bifidobacterium, Bifidobacterium + Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus + Lactobacillus casei and Lactobacillus casei. Fatty acids profile, texture, microbial load and sensory characteristics were analyzed. Comparison of fatty acids of different creams produced showed that there is a significant difference between the produced creams. There are a wide range of fatty acids in the structure of sour cream fat. Also, with the addition of these bacteria, the texture of the samples became firmer during storage. The sensory analyses showed that the addition of all three bacteria increased the overall acceptance of this product by the panelists. It is suggested that sour cream fortified with probiotics well orientated functional food had accepted composition and sensory properties.
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