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Production of synbiotic Doogh enriched with Plantago psyllium mucilage.
| Content Provider | Europe PMC |
|---|---|
| Author | Arabshahi, Soroush Soltani Sedaghati, Marjaneh |
| Abstract | Physical instability and loss of viability of probiotic bacteria are the most important problems in production of synbiotic Doogh. Some plant hydrocolloids have been recognised as effective components to prevent these problems. In this study the effect of Plantago psyllium mucilage (PPM) (0, 0.15%, 0.30%, 0.75% (w/w) on the physicochemical, microbial, and sensory properties of Doogh samples was evaluated by measuring phase separation, viscosity, flow behaviour, probiotic viability and sensory parameters. The results revealed that the stability of samples containing PPM were higher than samples without this hydrocolloid. By increasing the amounts of PPM, the viscosity of treated samples were increased compared to control sample. Herschel-Bulkley rheological model was an appropriate model for describing the flow behavior of Doogh formulated with PPM and the power-law rheological model was suitable model for describing the flow behavior of control samples. PPM had non-digestible food ingredients and improved the viability of Lactobacillus casei; therefore, this herbal mucilage may have prebiotic potential. Finally, the samples treated with 0.30% PPM on the 15th day were chosen as the best formulation for the production. |
| Related Links | https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9525504&blobtype=pdf |
| ISSN | 00221155 |
| Volume Number | 59 |
| DOI | 10.1007/s13197-022-05401-8 |
| PubMed Central reference number | PMC9525504 |
| Issue Number | 10 |
| PubMed reference number | 36193356 |
| Journal | Journal of Food Science and Technology [J Food Sci Technol] |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2022-03-05 |
| Publisher Place | New Delhi |
| Access Restriction | Open |
| Rights License | © Association of Food Scientists & Technologists (India) 2022 |
| Subject Keyword | Doogh Plantago Psyllium Lactobacillus casei Physico-chemical properties |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
