The effect of flour and primer on the qualitative and quantitative properties of yellow whey

Hamidi, Payam (2017) The effect of flour and primer on the qualitative and quantitative properties of yellow whey. Masters thesis, university of zabol.

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nowadays attention is focused on Functional foods. Yellow Curd is a traditional product of Sistan and Baluchestan region. Due to the high levels of β-glucan present in the Barley grain, the nutrition value of Barley grain has been considered and can play an effective role in reducing cholesterol and glucose levels. In this research, for the first time, the effect of adding Barley flour (on the level of 10, 20 and 30%) and the initiator type (without initiator, lactobacillus plantaraum, lactobacillus delbrueckii PTCC 1737, saccharomyces cerevisiae, lactobacillus plantarum + saccharomyces cerevisiae, lactobacillus delbrueckii 1737PTCC + saccharomyces cerevisiae (10 7 CFU / g) were studied on the quantitative and qualitative Properties of yellow whey. Samples prepared in terms of fat, crude protein, digestible protein, ash, pH, acidity, phytic acid, iron, zinc, calcium and antioxidant properties, bacterial population (total count, lactic acid count of bacteria and counting of yeasts and molds), as well as sensory properties (color, odor, general acceptance) were investigated. The results showed that by increasing the level of barley flour, the amount of protein, fat and ash increased in the samples, but the amount of phytic acid decreased. The lowest amount of phytic acid was observed in the treatment containing 30% barley flour + Lactobacillus plantarum 1058 PTCC. The results of sensory evaluation showed that there was no significant difference between the sample containing barley flour and control (P > 0.05). According to the sensory properties and the amount of phytic acid, the treatment contained 30 barley flours and fermented with lactobacillus plantarum PTCC 1058 as, The new production method is introduced.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Kashk-e-Zard, Fermentation, Zabol, Chemical Properties, Microbial Properties, Sensorial Evaluation
Subjects: T Technology > TP Chemical technology
Depositing User: Mrs najmeh khajeh
Date Deposited: 18 Nov 2018 06:31
Last Modified: 06 Mar 2019 06:55

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