Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
محل انتشار: گفتمان پژوهش دامپزشکی، دوره: 8، شماره: 4
سال انتشار: 1396
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 67
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شناسه ملی سند علمی:
JR_VRFAN-8-4_007
تاریخ نمایه سازی: 25 آبان 1402
چکیده مقاله:
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-۱۰ starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilusin ratio of ۰.۵۰ g per ۱۰۰ mL of camel milk was added. This fermented product was examined at the ۰, ۳rd, ۶th and ۹th days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least ۱۰۶ CFU mL-۱ during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant (p < ۰.۰۵) increase in different test days. Fat, solids-not-fat and ash amount of the product showed significant differences at the ninths’ test day compared to the zero test day (p < ۰.۰۵). Organoleptic properties of product including flavor, color, odor, consistency, mouth feel and overall acceptance were significantly improved (p < ۰.۰۵). Therefore, the produced fermented–probiotic drink, in addition to keep maintenance and increased nutritional quantity value, was accepted by consumers in terms of organoleptic properties and it could be used as a healthy and functional drink.
کلیدواژه ها:
نویسندگان
Saideh Saljooghi
Graduated Student, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
Ladan Mansouri-Najand
Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
Hadi Ebrahimnejad
Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
Farideh Doostan
Department of Nutrition, Faculty of Health, Kerman University of Medical Sciences, Kerman, Iran
Nasrin Askari
Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran