|
Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder
|
P Mohseni    , S Arabi * , M Fahimdanesh |
| , siminarabi1354@yahoo.com |
|
|
Abstract: (1987 Views) |
Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated.
Materials & Methods: Butter samples (500 g) were packaged and stored at 4 and -18 °C for 60 and 120 d, respectively, and the storage effects on physicochemical (moisture content and acid, peroxide and iodin values), sensory properties (texture, aroma, flavor and overall acceptability) of the butter samples and lactobacillus casei survivals were assessed.
Results: Results showed that samples containing hazelnut with probiotic bacteria included peroxide value, acidity, moisture content, hardness and lightness (L*) indices lower than and iodine value, redness (a*) and yellowness (b*) indices higher than those of control samples. During storage at 4 and -18 °C for 60 and 120 d respectively, peroxide value, acidity, redness (a*) and yellowness (b*) indices increased. Furthermore, moisture content, iodine value and hardness and lightness (L*) indices decreased. However, results from refrigerator and frozen treatments were in standard ranges. Furthermore, Lactobacillus casei decreased at 4 and -18 °C; however, survival rates of the probiotic bacteria were appropriate at all storage times. In sensory evaluation, both samples were approved.
Conclusion: The probiotic butter flavored with hazelnut is suggested in industrial scales due to the high essential fatty acids of hazelnut as a functional food. |
|
| Keywords: Butter, Hazelnut, Lactobacillus casei, Probiotic |
|
|
Full-Text [PDF 786 kb]
(881 Downloads)
|
Article type: Research |
Subject:
Food Science
Received: 2019/10/31 | Accepted: 2020/05/12 | Published: 2020/09/14
|
|
|
|
|
|
