چکیده مقاله
The development of functional dairy products combining probiotics and soluble fibers offers new opportunities for health oriented consumers In this study, a probiotic liquid cheese enriched with soluble dietary fibers was formulated and evaluated The product was prepared using standardized milk inoculated with Lactobacillus casei and supplemented with inulin and ẞ glucan at concentrations of 0%, 1%, and 2% w/v Samples were fermented at controlled temperature and stored at 4 °C for 28 days Physicochemical, microbiological, and sensory properties were analyzed throughout storage The results indicated that fiber addition significantly increased viscosity and water holding capacity, while probiotic viability remained above 10' CFU/mL during storage Sensory evaluation showed good acceptability for formulations containing up to 2% fiber Therefore, the fiber enriched probiotic liquid cheese can be considered a stable synbiotic dairy product with potential functional and technological benefits for modern dairy industries
کلیدواژهها
نویسندگان
Mohammad Hossein Ramazani Nia
Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
شیوه ارجاع
Ramazani Nia, Mohammad Hossein,1404,Probiotic Liquid Cheese Enriched with Soluble Fibers: Development and Evaluation of a Novel Functional Dairy Product,Ninth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
ارائهشده در
مجموعه مقالات نهمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1404 · تهران