Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Abstract

Nowadays, tendency to improve human nutrition and consume new healthful foods such as low-calorie and functional ones has been increased. In this study, effects of ratios of sucrose/D-tagatose (100:0, 0:100, or 50:50) as well as type of commercial probiotic strains (Lactobacillus acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis LAFTI B94) on biochemical and microbiological characteristics, percent of residual sugar, color, and sensory attributes of synbiotic chocolate milk were investigated during 21 days of refrigerated storage (5°C). The treatments inoculated with L. acidophilus, L. casei, L. rhamnosus, and B. lactis showed significantly higher biochemical and color changes compared to non-probiotic ones. The greatest viability at the end of storage was related to the treatment of D-tagatose

Development of traditional flavour in commercial doogh by addition of lipase

“…Samples were scored for taste, odour and overall liking on a five‐point hedonic scale where 0 = unconsumable, 1 = unacceptable, 2 = acceptable, 3 = satisfactory and 4 = excellent (Drake and Rouhi et al . ).…”

Influence of the addition of Geotrichum candidum on the microbial, chemical, textural, and sensory features of soft soy cheese

“…The soy cheese was evaluated organoleptically based on three features: flavor (taste and odor), appearance (spots of mold and phase separation), and color by 10 trained members using a 4-point scale (Rouhi, Mohammadi, Mortazavian, & Sarlak, 2014), where 0 = inconsumable, 1 = unacceptable, 2 = acceptable, 3 = satisfactory, and 4 = excellent. The total scores were calculated by the weighted average method multiplying the given numbers for each sensory parameter in the relevant coefficients, namely 6 for flavor, 3.5 for appearance, and 2 for color.…”

Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

“…Each panelist received a questionnaire and evaluated each sample based on flavor, mouthfeel (mainly smoothness), and appearance (color) using a five-point scale, i.e., 0 = inconsumable, 1 = unacceptable, 2 = acceptable, 3 = satisfactory, and 4 = excellent. The total scores with a weighted average were calculated by multiplying the given numbers for each sensory parameter in the relevant coefficients, namely 6 for flavor, 3.5 for mouthfeel, and 2 for appearance [7].…”

“…Probiotics are used to describe a group of live microorganism (bacteria and/or yeasts) that exert beneficial health effects on the host, mainly by balancing the intestinal flora [2,3]. Lactobacilli and bifidobacteria have been considered as potential probiotics, and they exert different beneficial health effects, e.g., anticancer (rescue medicine), antimicrobial, antimutagenic (preventive medicine), anticarcinogenic, antihypertensive, hypocholesterolemic properties, and reduction of lactose intolerance in the host by regulating intestinal microbiota [4][5][6][7]. However, probiotics should be alive and consumed in adequate quantities by the host to gain beneficial health effects.…”