:: Volume 7, Issue 1 (Vol.7, No.1,spring 2019) ::
J Neyshabur Univ Med Sci 2019, 7(1): 1-13 Back to browse issues page
Effect of Satureja extract on physicochemical and microbial properties of probiotic low calorie yogurt
Faeze Novzari Mrs1, Seyed ali Mortazavi Dr1, Akram Sharifi Dr * 2, Elahe Kargozar3
1- Islamic Azad University, sabzevar
2- Islamic Azad University, Qazvin, , asharifi@qiau.ac.ir
3- Department of Nutrition Science and Technology, Neyshabur University of medical sciences, Neyshabur, Iran
Abstract:   (921 Views)
Introduction
In recent years, the properties of Satureja plant have been proven as an antiviral, anti-inflammatory, antibacterial, antifungal, antispasmodic, stomach enhancer, pain relief as well as a cure for infectious diseases and digestive aids.
Materials and Methods
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 the probiotic low calorie yogurt. We also evaluated these changes during 21 days of storage and compared with the control sample.
Results
The results showed that the number of lactobacillus acidophilus increased in all samples of yoghurt during the first to the fourteenth day after production. However, from 14th to 21st days after production, it was significantly lower than the first day of production. The highest number of lactobacillus acidophilus was found in probiotic yogurt containing 0.09 of satureja extract and also in 0.1, 0.08 as well as probiotic control cases. The results of antioxidant activity were indicated during the storage period. The highest antioxidant activity was observed in the yoghurt sample containing 0.1 satureja extracts. The phenolic compounds did not significantly decrease with increasing storage time until the 14th day. However, the difference was significant until the 21st day of storage.
Conclusion
The results showed Satureja extract can be used as a functional extract in probiotic yogurt
Keywords: yogurt, probiotic bacteria, antioxidant activity, phenolic compounds, satureja
Full-Text [PDF 1070 kb]   (157 Downloads)    
Type of Study: Orginal Article | Subject: food-processing industry
Received: 2017/12/9 | Revised: 2019/07/2 | Accepted: 2019/01/8 | ePublished ahead of print: 2019/02/26 | Published: 2019/04/29 | ePublished: 2019/04/29


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Volume 7, Issue 1 (Vol.7, No.1,spring 2019) Back to browse issues page