Shariati Zahra, Jouki Mohammad, Rafiei Flora
Department of Food Science and Technology College of Agriculture Ashtian Branch Islamic Azad University Ashtian Iran.
Department of Food Science and Technology Faculty of Biological Sciences North Tehran Branch Islamic Azad University Tehran Iran.
Food Sci Nutr. 2019 Dec 27;8(2):894-902. doi: 10.1002/fsn3.1367. eCollection 2020 Feb.
The effects of coriander extract (CE) and cress seed gum (CSG) on viability of LS5 and physicochemical properties of drinking yogurt (Doogh) were evaluated. The CE contained 18 mg GAE/g and was shown by the DPPH radical assay to have remarkable antioxidant activity. The CE was added at concentrations of 0%, 0.05%, 0.1%, and 0.25%, and the levels of added CSG were 0%, 0.1%, 0.25%, and 0.5%. Doogh samples were analyzed after 1, 2, and 3 weeks of storage at 4°C. By increasing the amounts of CSG, the viscosity of the Doogh samples was increased and phase separation was reduced significantly ( < .05). The results also showed that by increasing the levels of CSG to 0.5%, count increased significantly ( < .05). Doogh sample containing 0.05% CE and 0.5% CSG gained the highest probiotic count, overall acceptability score, and lowest lipid oxidation and phase separation in comparison with the other samples.
评估了香菜提取物（CE）和水芹籽胶（CSG）对LS5活力以及饮用酸奶（Doogh）理化性质的影响。CE含有18毫克没食子酸当量/克，通过DPPH自由基测定法显示具有显著的抗氧化活性。CE添加浓度为0%、0.05%、0.1%和0.25%，CSG添加水平为0%、0.1%、0.25%和0.5%。在4°C下储存1、2和3周后对Doogh样品进行分析。通过增加CSG的量，Doogh样品的粘度增加，相分离显著减少（P<0.05）。结果还表明，将CSG水平提高到0.5%时，菌落数显著增加（P<0.05）。与其他样品相比，含有0.05%CE和0.5%CSG的Doogh样品获得了最高的益生菌计数、总体可接受性评分以及最低的脂质氧化和相分离。
