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2014 | 13 | 4 |

Tytuł artykułu

Screening of probiotic goat milk tablets using plackett - burman design

Autorzy

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Background. Probiotics defined as additional microorganisms were added to goat milk powder, which not only improves the intestinal flora balance but also promotes human and animal health. The objectives of this study were to improve and guarantee high probiotics viable count and accordance with consumer’s acceptance. Material and methods. The reading selected the number of colony between 30 and 300, then calculated the viable count per gram of goat milk tablet (cfu/g). The items of sensory evaluation included: appearance, flavour, colour, texture and taste. The score test was composed of 5 trained assessors, scored combination of different formulations (fuli marks of 100 points) and recorded the results. Results. Analysis of the results showed that sucrose, inulin and mannitol were selected as the main effective parameters on both viable count and sensory evaluation. Furthermore optimization of the formulation of probiotic goat milk tablets was to maximise the probiotics viable count to achieve 9.5·108 cfu/g and its scores of sensory evaluation to get 94 points. Discussion. Future probiotics products will be combined with a variety of probiotics, which can display their respective advantages and characteristics. Thus the products will not only be in accordance with the requirements of human health and trend of social development, but also will quickly become a favorite among consumers.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

13

Numer

4

Opis fizyczny

p.351-358,fig.,ref.

Twórcy

autor
  • College of Life Science and Engineering, Shaanxi University of Science and Technology, 710021 Xi’an, China
autor
  • College of Life Science and Engineering, Shaanxi University of Science and Technology, 710021 Xi’an, China
autor
  • College of Life Science and Engineering, Shaanxi University of Science and Technology, 710021 Xi’an, China

Bibliografia

  • Adebola O.O., Corcoran O., Morgan W.A., 2014. Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics. J. Funct. Foods 10, 75-84.
  • Aguirre-Ezkauriatza E.J., Aguilar-Yáňez J.M., Ramİrez- -Medrano A., Alvarez M.M., 2010. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures. Biores. Techn. 101, 2837-2844.
  • Amara A.A., Salem-Bekhit Mounir M., Alanazi F.K., 2013. Plackett-Burman randomization method for Bacterial Ghosts preparation form E. coli JM 109. Saudi Pharm. J. 6 (2), 1-7.
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  • Fuller R., 1989. Probiotics in man and animals. J. Appl. Bact. 66, 365-378.
  • Golden B.R., 1998. Flealth benefits of probiotic. Brit. J. Nutr. 80(12), 203-207.
  • Haenlein G.F.W., 2004. Goat milk in human nutrition. Smali Rum. Res. 51, 155-163.
  • Khaowphan N., Mitrevej A., Ruangwises N., 2010. Nutritional values and stability of goat milk tablets. Mahidol Univ. J. Pharm. Sci. 37 (3-4), 12-20.
  • Kondyli E., Katsiari M.C., Voutsinas L.P., 2007. Variations of vitamin and minerał contents in raw goat milk of the indigenous Greek breed during lactation. Food Chem. 100, 226-230.
  • Lee N.-K., Kim S.-Y., Han K.J., Eom S.J., Paik H.-D, 2014. Probiotic potential of Lactobacillus strains with anti- allergic effects from kimchi for yogurt starters. LWT - Food Sci. Techn. 58 (1), 130-134.
  • Lourens-Hattingh A., Viljoen B.C., 2001. Yogurt as probiotic carrier food. Int. Dairy J. 11,1-17.
  • Natvaratat M., Chompreeda P., Haruthaithanasan V., Rimkeeree V., 2007. Optimization of supplementary protein milk tablet formulation for rural school children under her royal highness princess Maha Chakri Sirindhonfs Project. Kasetsart J. (Nat. Sci.) 41, 733-739.
  • Oliveira R., Perego P., O1iveira M., Converti A., 2011. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. J. Food Eng. 107, 36-40.
  • Pham M., Lemberg D.A., Day A.S., 2008. Probiotics: sorting the evidence from the myths. Medical J. Austr. 188 (5), 304-308.
  • Silva P., Bezerra M.F., Santos K.M., Correia R.T.P., 2014. Potentially probiotic ice cream from goat’s milk: Characterization and celi viability during processing, storage and simulated gastrointestinal conditions. LWT - Food Sci. Techn. 3, 55-60.
  • Tripathi M.K., Giri S.K., 2014. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods 9, 225-241.
  • Wu J., Yang Ch., Rong Y., Wang Z., 2012. Preparation and nutritional characterization of perilla chewable tablet. Proc. Eng. 37, 202-207.
  • Yackinous C., Wee C., Guinard J.X., 1999. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavour. Food Qual. Prefer. 10,401-409.
  • Yuan L., Ma J., Ding M., Wang S., Wu X., Li Y., Ma K., Zhou X., Li F., 2012. Preparation of estriol-molecularly imprinted silica nanoparticles fordetermining oestrogens in milk tablets. Food Chem. 131, 1063-1068.
  • Zhao L., Zhang S., Uluko H., Liu L., Lu J., Xue H., Kong F., Lv J., 2014. Effect of ultrasound pretreatment on rennet- induced coagulation properties of goat’s milk. Food Chem. 165, 167-174.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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