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Effects of probiotic cultures on bioactive peptides, composition, and sensory traits of yogurt
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Milk proteins include many bioactive peptides (α-, β-, γ-, and κ-casein) with different therapeutic effects. This study aimed to evaluate the effects of different probiotic cultures on proximate composition, organic acids, quantitative analysis, proteolysis, bioactivities, and sensory attributes. Probiotic yogurt was prepared using a starter and probiotic bacteria (CHR-Hansen, Denmark) in combination with a standard protocol with slight modifications. It was stored at 6–8°C for 21 days. Results indicated that probiotic culture and storage significantly impacted the moisture, ash, protein, citric acid, and lactic acid composition of yogurt during storage. Regarding proximate parameters, maximum moisture, fat, protein, acetic acid, citric acid (treatments-wise), and sensory attributes were found in the following treatments (T): T5 (84.78±1.44%), T7 (4.69±0.05%), T7 (4.99±0.04%), T6 (109.26±0.73 ppm), T6 (377.81±6.57 ppm), and T6 (4.58±0.33%) by sequence during storage of 21 days. Probiotic cultures examined in this research possessed the capacity to enhance technological aspects and flavor profile of probiotic yogurt.
Title: Effects of probiotic cultures on bioactive peptides, composition, and sensory traits of yogurt
Description:
Milk proteins include many bioactive peptides (α-, β-, γ-, and κ-casein) with different therapeutic effects.
This study aimed to evaluate the effects of different probiotic cultures on proximate composition, organic acids, quantitative analysis, proteolysis, bioactivities, and sensory attributes.
Probiotic yogurt was prepared using a starter and probiotic bacteria (CHR-Hansen, Denmark) in combination with a standard protocol with slight modifications.
It was stored at 6–8°C for 21 days.
Results indicated that probiotic culture and storage significantly impacted the moisture, ash, protein, citric acid, and lactic acid composition of yogurt during storage.
Regarding proximate parameters, maximum moisture, fat, protein, acetic acid, citric acid (treatments-wise), and sensory attributes were found in the following treatments (T): T5 (84.
78±1.
44%), T7 (4.
69±0.
05%), T7 (4.
99±0.
04%), T6 (109.
26±0.
73 ppm), T6 (377.
81±6.
57 ppm), and T6 (4.
58±0.
33%) by sequence during storage of 21 days.
Probiotic cultures examined in this research possessed the capacity to enhance technological aspects and flavor profile of probiotic yogurt.
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