Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract,Food Science & Nutrition

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Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2019-12-27 , DOI: 10.1002/fsn3.1367
Zahra Shariati ₁ , Mohammad Jouki ₂ , Flora Rafiei ₁

Affiliation

The effects of coriander extract (CE) and cress seed gum (CSG) on viability of Lactobacillus plantarum LS5 and physicochemical properties of drinking yogurt (Doogh) were evaluated. The CE contained 18 mg GAE/g and was shown by the DPPH radical assay to have remarkable antioxidant activity. The CE was added at concentrations of 0%, 0.05%, 0.1%, and 0.25%, and the levels of added CSG were 0%, 0.1%, 0.25%, and 0.5%. Doogh samples were analyzed after 1, 2, and 3 weeks of storage at 4°C. By increasing the amounts of CSG, the viscosity of the Doogh samples was increased and phase separation was reduced significantly (p < .05). The results also showed that by increasing the levels of CSG to 0.5%, L. plantarum count increased significantly (p < .05). Doogh sample containing 0.05% CE and 0.5% CSG gained the highest probiotic count, overall acceptability score, and lowest lipid oxidation and phase separation in comparison with the other samples.

中文翻译：

采用植物乳杆菌 LS5、水芹籽胶和芫荽叶提取物配制而成的风味功能性饮用酸奶 (Doogh)

评估了香菜提取物 (CE) 和水芹籽胶 (CSG) 对植物乳杆菌LS5 活力和饮用酸奶 (Doogh) 理化特性的影响。 CE含有18mg GAE/g，通过DPPH自由基测定显示具有显着的抗氧化活性。 CE的添加浓度为0%、0.05%、0.1%和0.25%，CSG的添加水平为0%、0.1%、0.25%和0.5%。 Doogh 样品在 4°C 储存 1、2 和 3 周后进行分析。通过增加 CSG 的量，Doogh 样品的粘度增加，相分离显着减少 ( p < .05)。结果还表明，通过将 CSG 水平提高到 0.5%，植物乳杆菌计数显着增加 ( p < .05)。与其他样品相比，含有 0.05% CE 和 0.5% CSG 的 Doogh 样品获得了最高的益生菌计数、总体可接受性评分以及最低的脂质氧化和相分离。

更新日期：2019-12-27

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