STUDY OF THE SURVIVAL RATE OF LACTOBACILLUS ACIDOPHILUS IN DOUGH BY POWDER AND ESSENTIAL OIL OF MINT

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 411

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شناسه ملی سند علمی:

MEDISM19_732

تاریخ نمایه سازی: 13 مهر 1397

چکیده مقاله:

Background and Aim:Herbal essential oil is volatile compound of plants which have been used to produce food up to now. On the other, Probiotics are beneficial bacteria that are present in many fermented foodstuffs and can be used to add to foods due to create the health effects. Therefore, our research was conducted on the survival of Lactobacillus acidophilus in dough by powder and peppermint essential oil.Methods:The peppermint used in this study after drying, received herbarium code and it was analyzed by the GC and GC/MS. Then, the production of Dough and inoculation of Lactobacillus acidophilus bacterium were divided into 4 groups of 250 cc. A, contains no essential oil and mint powder. B, containing 0.15 grams of mint powder. C, contains 0.23 grams of mint powder. D, contains 0.1 gram of peppermint essential oil. Each 4 groups were counted from Lactobacillus acidophilus in the days (0, 5, 10, 15, 20, 25, and 30).Results:The best quality of color was in the Duogh containing 0.3 mint and on the 20th and 25th day of production. The best quality of the texture in the Duogh was 0.3 gr of mint and on the 5th day of production. There was a significant difference with the Duogh which was produced on day 20th and contains 0.3 gr mint.Conclusion:By combining the results of flavor changes and time, Dogh with 0.3 grams of mint and on production 20th day has the best quality in color and texture for consumers.

نویسندگان

Hesam Eskandari

Department of Food Industry, Hidaj Branch, Islamic Azad University, Hidaj, Iran. (Student of MSc)

Mohammad Hadi Fakoor

Department of Microbiology, Hidaj Branch, Islamic Azad University, Hidaj, Iran. (faculty member of Islamic Azad University)