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Effect of Satureja extract on physicochemical and microbial properties of probiotic low calorie yogurt
Akram Sharifi Dr 1, Faeze Novzari Mrs2, Seyed ali Mortazavi Dr2
1- Islamic Azad University, Qazvin, , asharifi@qiau.ac.ir
2- Islamic Azad University, sabzevar
Abstract:   (112 Views)
In this study, the effect of adding Satureja extract on three levels (0.1, 0.09 and 0.08 %) in three replications was investigated on antioxidant activity, phenolic compounds and survival of Bifidobacterium bifidum bacteria and Lactobacillus acidophilus in probiotic low calorie yogurt and evaluated its changes in during 21 days of storage and compared with control sample. The results showed that the number of lactobacillus acidophilus increased in all samples of yoghurt during the first to the fourteenth day after production, then from 14th to 21st days after production was significantly lower than the first day of production (except for yoghurt containing 0.09 extract). The highest number of lactobacillus acidophilus was found in probiotic yogurt containing 0.09 of satureja extract and then in 0.1, 0.08 and probiotic control cases. The results of antioxidant activity indicated during the storage period, the highest antioxidant activity was observed in the yoghurt sample containing 0.1 satureja extracts, which had the highest percentage of satureja extract. Phenolic compounds did not significantly decrease with increasing storage time until 14th day, but the difference was significant until the 21st day of storage.
Keywords: yogurt, probiotic bacteria, antioxidant activity, phenolic compounds, satureja
     
Type of Study: Orginal Article | Subject: food-processing industry
Received: 2017/12/9 | Accepted: 2019/01/8
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