Amiri Quandashtani, R. and Ataye Salehi, E. and Mohamadi Sani, A. and Mehraban Sangatash, M. and Safari, O. (2020) Investigation on Quality Properties of Traditional Bulk Bread Covered with Probiotics and Soybean Oil Edible Coating. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (2). pp. 144-153. ISSN 0139-3006 (print); 1588-2535 (online)
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Abstract
Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.
| Item Type: | Article |
|---|---|
| Additional Information: | MTA KFB támogatási szerződés alapján archiválva |
| Uncontrolled Keywords: | coating; corn starch; functional food; Lactobacillus rhamnosus GG; methyl cellulose; whey protein concentrate |
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 25 Aug 2021 07:34 |
| Last Modified: | 25 Aug 2021 07:34 |
| URI: | http://real.mtak.hu/id/eprint/128684 |
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