alexa The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh) | OMICS International
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh)

Elaheh Ahmadi1*, Amir Mohammad Mortazavian2 and Reza Mohammadi2

1Young Researchers and Elites Club, Science and Research Branch, Islamic Azad University, Tehran, Iran

2Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741,Tehran, Iran

*Corresponding Author:
Elaheh Ahmadi
Young Researchers and Elites Club
Science and Research Branch
Islamic Azad University, Tehran, Iran
Tel: +98-911-3525489
Fax: +98-111-3249641
E-mail: [email protected]

Received date: August 16, 2013; Accepted date: September 27, 2013; Published date: October 08, 2013

Citation: Ahmadi E, Mortazavian AM, Mohammadi R (2013) The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh). J Food Process Technol 4:271. doi:10.4172/2157-7110.1000271

Copyright: © 2013 Ahmadi E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

This study investigates the effects of heat inactivating processing of yogurt bacteria compared with other sequential inoculation on biochemical, microbiological, and sensory characteristics of typical Iranian drink based on fermented milk (Doogh). The yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckiis sp. bulgaricus) were used in all treatments. Bifidobacterium animlis spp. lactis PTCC 1631 was used as probiotic bacteria. A pH, titrable acidity, redox potential, fermentation time, and viability of probiotic organisms were analyzed during fermentation and over the refrigeration storage for21 days at 5°C. Also, the sensory attributes of treatments were determined at the end of fermentation. The greatest (p<0.05) mean pH drop rate was observed in BlY-40-4.5 treatment (B. animlis spp. lactis PTCC 1631 was co-cultured with yogurt starter bacteria and incubated at 40°C until final pH 4.5).In addition, the greatest viability of bifidobacteria was observed in this treatment. The viability of bifidobacteria strains was significantly higher in heat inactivating treatments than non-heat treated treatments. This process didn’t have positive effect on sensory properties of Doogh. The most acceptability in taste, texture, and mouth feel and appearance tolerability were observed in co-culture treatment in this study.

Keywords

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version