文章基本信息

标题：Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour
本地全文：下载
作者：Fatemeh Zare ; Valerie Orsat ; Claude Champagne 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2012
卷号：1
期号：1
页码：94
DOI：10.5539/jfr.v1n1p94
出版社：Canadian Center of Science and Education
摘要：Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 37 ?C and stored at 4 ?C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-50 ?C) properties, were studied after production and during 28 days. Milk supplementation with 1-3% lentil flour enhanced acid production, and the microbial population (CFU) of L. rhamnosus was comparable with that of the non-supplemented control after production. After 28 days, the CFU of 2% and 3% lentil-supplemented probiotic were as high as 1% skim milk supplemented sample. All lentil flour-supplemented samples had significantly lower “L” values and higher “b” and “a” values. Probiotic products with 1-3% lentil flour showed higher storage (G?) and loss (G?) moduli compared with 1-3% skim milk supplemented samples and the non-supplemented control.