IDEAS home Printed from https://ideas.repec.org/a/ags/aesjfr/404940.html

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Author

Listed:
  • Zare, Fatemeh
  • Orsat, Valerie
  • Champagne, Claude
  • Simpson, Benjamin
  • Boye, Joyce

Abstract

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.

Suggested Citation

  • Zare, Fatemeh & Orsat, Valerie & Champagne, Claude & Simpson, Benjamin & Boye, Joyce, 2012. "Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour," Journal of Food Research, Canadian Center of Science and Education, vol. 1(1).
    • Handle: RePEc:ags:aesjfr:404940
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/404940/files/14705-45366-1-SM.pdf
    Download Restriction: no
    ---><---

    More about this item

    Keywords

    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:aesjfr:404940. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ccsenet.org/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.