The effects of inoculant variables on the physicochemical and organoleptic properties of <i>Doogh</i>

Ahmadi, Elahe; Mortazavian, Amir Mohammad; Fazeli, Mohammad Reza; Ezzatpanah, Hamid; Mohammadi, Reza

doi:10.1111/j.1471-0307.2011.00763.x

Cited by 22 publications

(18 citation statements)

References 19 publications

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“…Bulgaricus, according to Chr. Hansen's instruction was added to the treatment and incubated at 40 °C ± 0.2 until the pH reached to 4.5 ± 0.02 (Ahmadi, Mortazavian, Fazeli, Ezzatpanah, & Mohammadi, ).…”

Section: Methodsmentioning

confidence: 99%

Effects of Thymus daenensis and Satureja hortensis L. essential oils on quality properties of Iranian Doogh

Sasanian

Sari

Mortazavian

2018

Journal of Food Safety

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Antifungal activity of Thymus daenensis and Satureja hortensis essential oils (EOs) (0, 50, 100, and 150 ppm) were evaluated against Aspergillus fumigatus in vitro and in the Food model system (un‐heat and heat‐treated Doogh) during 21 days. In vitro results showed that minimum inhibitory concentration and minimum fungicidal concentration of T. daenensis and S. hortensis oils were 6.25 and 12.5%, respectively. In un‐heat treated samples, both EOs showed a significant inhibitory effects rather than the control group at 25 °C than 4 °C. Treatments containing 100 and 150 ppm of T. daenensis EO on the 21st day and treatment containing 50 ppm of S. hortensis EO on the 15th day had maximum inhibitory effect. No growth was observed in the heat‐treated samples and control group. The findings revealed that both EOs had noticeable antifungal activity and can be considered as a natural preservative in the food industry. Practical applications Doogh is a traditional Iranian dairy‐based drink which is the same as other dairy fermented products prone to fungal contamination. As a result, application of chemical and synthetic preservatives is common to control microbial growth and increase the shelf life. But, due to their harmful side effects, much research has been being conducted to find a suitable substitute like plant EOs, as natural preservatives in the food industry. This study assessed the antifungal activity of T. daenensis and S. hortensis EOs and their potential applications in food model system.

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Section: Methodsmentioning

confidence: 99%

Effects of Thymus daenensis and Satureja hortensis L. essential oils on quality properties of Iranian Doogh

Sasanian

Sari

Mortazavian

2018

Journal of Food Safety

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“…As a general fact, the overgrowth of natural yogurt bacteria leads to the suppression of probiotics in fermented milks and the consequent viability reduction (Mortazavian and others 2005(Mortazavian and others , 2006(Mortazavian and others , 2007a(Mortazavian and others , 2010(Mortazavian and others 2011Shafiee and others 2010;Ahmadi and others 2011; Heydari and others 2011; Sadaghdar and others 2012). Therefore, the impact and control of microalgal addition on the viability of yogurt bacteria in fermented milks during fermentation and storage is rather important.…”

Section: Effects Of Microalgal Supplementation On Viability Of Probiomentioning

confidence: 99%

Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

Beheshtipour

Mortazavian

Mohammadi

et al. 2013

Comp Rev Food Sci Food Safe

142

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Viability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent research. Spirulina and Chlorella are the most widely noted microalgae for fermented milks. They affect not only the viability of probiotics in final product but also the sensory attributes of them. Incorporation of microalgae into probiotic fermented milks along with enhancing the viability of probiotics would increase their functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as "functional food." This article reviews the effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics.

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“…; Canbulat and Ozcan ), fermented milk (Ahmadi et al . ), ice cream (Golestani and Pourahmad ), cheeses (Fritzen‐Freire et al . ), butter (Olszewsk et al .…”

Section: Introductionmentioning

confidence: 99%

Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions

Almeida

Dias

Pinto

et al. 2017

Int J of Dairy Tech

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The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB-12 and the prebiotic inulin in a Mascarpone-type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone-type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal conditions, indicating the protective effect of the matrix of the Mascarpone-type cheese.

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The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh

Cited by 22 publications

References 19 publications

Effects of Thymus daenensis and Satureja hortensis L. essential oils on quality properties of Iranian Doogh

Effects of Thymus daenensis and Satureja hortensis L. essential oils on quality properties of Iranian Doogh

Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

Probiotic Mascarpone‐type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions

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