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Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach

Zahra Ghasempour (Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran)
Ehsan Moghaddas Kia (Department of Food Sciences and Technology, Maragheh University of Medical Sciences, Maragheh, Iran)
Sahel Golbandi (Department of Food Science and Technology, Afagh Higher Education Institute, Urmia, Iran)
Ali Ehsani (Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 30 October 2018

Issue publication date: 8 February 2019

240

Abstract

Purpose

The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation.

Design/methodology/approach

The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design.

Findings

The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study.

Originality/value

The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

Keywords

Acknowledgements

This research received no specific grant from any funding agency from public, commercial or nonprofit sectors. Authors are grateful to all those who assisted them in carrying out this study.

Citation

Ghasempour, Z., Moghaddas Kia, E., Golbandi, S. and Ehsani, A. (2019), "Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach", Nutrition & Food Science, Vol. 49 No. 1, pp. 158-169. https://doi.org/10.1108/NFS-11-2017-0255

Publisher

:

Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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