Sabooni Pooria, Pourahmad Rezvan, Adeli Hamid Reza Mahdavi
Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University Varamin, Iran.
Animal Science Research Institute, Karaj, Iran.
Acta Sci Pol Technol Aliment. 2018 Apr-Jun;17(2):141-148. doi: 10.17306/J.AFS.0556.
Using kefir as a probiotic food carrier has many benefits. At the same time, it is considered an appropriate product for the dairy industry. The aim of this study was to evaluate the effect of xanthan gum and transglutaminase enzyme on the viability of probiotics and the organoleptic qualities and physicochemical characteristics of kefir.
Three levels of transglutaminase enzyme (50, 100 and 150 ppm), and xanthan gum (0.05%, 0.1% and 0.2%) were used. Sensory and physicochemical properties and viability of probiotic bac- teria were measured over 2 weeks of storage at 4°C.
By increasing the amounts of xanthan gum and transglutaminase, the viscosity of the samples was increased and syneresis was reduced significantly (P < 0.05). The kefir sample containing 150 ppm enzyme and 0.2% gum had the highest number of probiotic bacteria. Moreover, the highest organoleptic scores were found for this sample.
It can be concluded that adding 150 ppm transglutaminase and 0.2% xanthan improved the vi- ability of probiotics and the physical and organoleptic characteristics of kefir.
使用开菲尔作为益生菌食品载体有诸多益处。同时，它被认为是乳制品行业的合适产品。本研究的目的是评估黄原胶和转谷氨酰胺酶对益生菌活力以及开菲尔的感官品质和理化特性的影响。
使用了三个水平的转谷氨酰胺酶（50、100和150 ppm）以及黄原胶（0.05%、0.1%和0.2%）。在4℃储存2周期间测量了益生菌的感官和理化性质以及活力。
随着黄原胶和转谷氨酰胺酶用量的增加，样品的粘度增加，析水现象显著减少（P < 0.05）。含有150 ppm酶和0.2%胶的开菲尔样品中益生菌数量最多。此外，该样品的感官评分最高。
可以得出结论，添加150 ppm转谷氨酰胺酶和0.2%黄原胶可提高益生菌的活力以及开菲尔的物理和感官特性。
