scholarly journals Wagashi cheese: Probiotic bacteria incorporation and significance on microbiological, physicochemical, functional and sensory properties during storage

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112933
Author(s):  
Eudes Sèdo Anihouvi ◽  
Harun Kesenkaş
Keyword(s):  
Sensory Properties ◽  
Probiotic Bacteria

scholarly journals SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

2020 ◽  
Vol 58 (2) ◽  
pp. 128-137
Author(s):  
Deni Kostelac ◽  
Ivančica Delaš ◽  
Jadranka Frece ◽  
Marko Jelić ◽  
Iva Čanak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Starter Culture ◽  
Principal Component ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Cheese ◽  
Principal Component Analyses

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

scholarly journals Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough

2021 ◽  
Vol 18 (114) ◽  
pp. 109-120
Author(s):  
leila Nateghi ◽  
Behnam Sadeghiyan Loderijeh ◽  
Fatemeh Zarei ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Probiotic Bacteria

scholarly journals Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

2014 ◽  
Vol 66 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Jelena Miocinovic ◽  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Zorana Miloradovic ◽  
G. Trpkovic ◽  
...  
Keyword(s):  
Milk Fat ◽  
Health Benefit ◽  
Matter Content ◽  
Sensory Properties ◽  
Water Soluble ◽  
Probiotic Bacteria ◽  
Soluble Nitrogen ◽  
Therapeutic Effects ◽  
Dry Matter Content ◽  
Low Fat

Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.

scholarly journals THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
Azar Sepahi ◽  
Elham Mahdian ◽  
Esmaeil Ataye Salehi ◽  
Ali Mohamadi Sani
Keyword(s):  
Lactobacillus Plantarum ◽  
Milk Sample ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Probiotic Bacteria ◽  
Soya Milk ◽  
Beverage Samples ◽  
Milk Samples ◽  
Bean Flour

In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and added to beverages based on soya milk, almond milk, and coconut milk. Then the plant-based beverages were inoculated with Lactobacillus plantarum and examined for chemical, rheological, sensory properties and probiotic bacteria count. The results have shown that bean germination increased the acidity, TEAC percentage, pH, total phenolic content, and improved the sensory properties. The acidity and pH of the plant-based probiotic beverage samples containing germinated beans were higher than those of the plant-based probiotic beverage samples containing non-germinated beans. The highest viscosity was observed in the almond beverage sample containing germinated and non-germinated beans, and the second highest was that of soya milk containing germinated and non-germinated beans. The highest sugar content was observed in the almond milk sample containing germinated beans and in the coconut milk sample containing germinated beans. The lowest amount of sugar was in the soya milk and coconut milk samples containing non-germinated beans. The highest amount of TEAC and total tocopherol content were in the coconut milk sample containing germinated beans, and the lowest amount of TEAC was in the soya milk sample containing germinated and non-germinated beans. The largest quantity of probiotic bacteria was observed in the beverage based on almond milk and coconut milk, and the smallest quantity of probiotic bacteria was in the beverage based on soya milk during the storage period of 28 days. The highest grade for the sensory attributes (taste, smell, appearance, and overall acceptability) was received by the coconut milk beverage containing germinated beans, the second highest being that of the almond milk samples containing germinated beans, and the lowest grade for these attributes was given to the soya milk beverage sample containing germinated and non-germinated beans. These results have shown that plant-based probiotic beverages based on coconut milk and almond milk containing germinated beans can be popular with consumers

Probiotic ice cream: viability of probiotic bacteria and sensory properties

2011 ◽  
Vol 61 (3) ◽  
pp. 411-424 ◽  
Author(s):  
Reza Mohammadi ◽  
Amir Mohammad Mortazavian ◽  
Roya Khosrokhavar ◽  
Adriano Gomes da Cruz
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Probiotic Bacteria

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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