Salim Far, F. (2022) Production of probiotic coconut milk enriched with date kernel powder. Masters thesis, university of zabol.
|
Text
Production of probiotic coconut milk enriched with date kernel powder.pdf Download (162kB) | Preview |
Abstract
Plant milke substitutes are suspensions of dissolved and dispersed plant material in water phase, which look similar to cow's milk. Plant milk substitutes are used as a basic ingredient in many food products such as plant yogurt, cheese, kefir, butter, ice cream, etc. In this research, an attempt is made to produce a non-dairy probiotic product by enriching coconut vegetable milk. The research variables include date kernel powder at five levels: 0, 0.5, 1 and 1.5% and 2 κ-carrageenan at five levels 0, 0.05, 0.15, 0.1 and 2 and two native strains of Lactobacillus plantarum and Lactobacillus Fermentum with a ratio of 1:1 had a concentration of 104 cfu/ML for each strain and each one separately with a concentration of 108 cfu/ML. The tests were designed based on the Central Composite Design (CCD) method by Design expert software. In probiotic coconut milk, the pH value of the samples decreased and the acidity increased with the addition of date kernel powder and probiotic strains. In probiotic coconut milk enriched with date kernel powder, the¬amount of antioxidants and phenol in the samples increased with the addition of date kernel powder, but the addition of κ-carrageenan and probiotic strains did not have a significant effect on antioxidants and phenol amount. By increasing the percentage of date kernel powder, the amount of L* decreased, the amount of b* and a* increased, and probiotic strains did not affect L*, a*, and b* (P < 0.01). κ-carrageenan variable has no effect on a* and b* (P < 0.01), but it increases L*. By increasing the percentage of date kernel powder and κ-carrageenan, the viscosity has increased. Also, the addition of probiotic strains and fermentation affects the viscosity. By increasing the percentage of date kernel powder and κ-carrageenan, the viability of probiotics has increased. In probiotic coconut milk, all strains had high survival, but L. plantarum showed the highest survival after fermentation. The final samples were evaluated in terms of sensory properties (appearance, flavor consistency, overall acceptability) and the results showed that the use of L. plantarum strain, date kernel powder and κ-carrageenanin coconut milk caused an unfavorable sensory quality compared to There is no coconut milk in the sample
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Plant milk, Lactobacillus, Formulation, Sensory evaluatio |
| Subjects: | S Agriculture > SF Animal culture |
| Depositing User: | Mrs najmeh khajeh |
| Date Deposited: | 06 May 2023 08:58 |
| Last Modified: | 06 May 2023 08:58 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/3290 |
Actions (login required)
 |
View Item |
