Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt

Document Type : Complete scientific research article

Authors

1 Food Science and Technology Department, Yazd Branch, Islamic Azad University, Yazd, Iran

2 Food Science and Technology Department,Yazd Branch,Islamic Azad University,Yazd,Iran

Abstract

Background and objectives: Date pit is one of the major waste of date processing plants and a rich source of dietary fiber and contains high levels of phenolic compounds so potentially can improve the growth and survival of probiotic bacteria. In this research, the effect of adding date pit powder on some quality properties and viability of probiotic bacteria in set yogurt was investigated.
Materials and methods: In this study, the date pits were first separated from dates and after washing and drying, they were powdered and sieved. After fat removal by N-hexane, they were re-dried and sieved to make the date pit powder with high fiber content. The date pit powder was added at three levels of 0.5, 1 and 2 percent to set yoghurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12. During the 21 days of storage in the refrigerator, physic- chemical (pH, acidity, dry matter, syneresis) , sensory properties and viability of probiotic bacteria were evaluated on days of 1, 7, 14, and 21.
Results: The results showed that with increasing the amount of date pit powder, the pH of all samples decreased during the first day and storage period with more reduction rate in B. Lactis content yogurt while the acidity and dry matter percentage, especially in samples with 2% date pit powder, were increased. Increasing the amount of date pit powder resulted in a reduction in the percentage of syneresis from 29% to 24% in first day, although during the storage, it increased and reached 33%. However, there was no difference in the water separation between the samples of yogurt containing two different probiotic bacteria. By increasing the concentration of date pit powder, probiotic counts in all samples from 8.2 (log cfu ml-1) was improved to about 9.5 (log cfu ml-1), although it decreased during storage and decreased to at least 7.4 (log cfu ml-1), but never exceeded the recommended limits For probiotic products (107 cfu g-1). The highest probiotics survival at the end of the storage period was observed in samples containing 2% date pit powder. The sensory evaluation showed higher score in color, flavor and overall acceptance of yogurt when date pit powder was added to samples but it declined during storage period. However, by the end of the second week, all sensory characteristics were well evaluated.
Conclusion: In general based on the results, one percent date pit powder was led to improve survival of probiotic bacteria, physico- chemical and sensory characteristics of yogurt, for up to two weeks after production.

Keywords

Main Subjects

References

1. Al Farsi M.A., and Lee C.Y. 2008.
Nutritional and functional properties of
dates: a review. Critical Reviews in
Food Science and Nutrition. 48: 877-
887.
2. AOAC. 2002. Official methods of
analysis. 16th Ed., Washington, DC,
Association of Official Analytical
Chemist.
3. Bakirci, I., and Kavaz, A. 2008. An
investigation of some properties of
banana yogurts made with commercial
ABT-2 starter culture during storage.
International Journal of Dairy
Technology. 61: 270-276.
4. Bauza, E. 2002. Date palm kernel
extract exhibits antiaging properties and
significantly reduces skin wrinkles.
International Journal of Tissue
Reactions. 24: 131-136.
5. Chung, H.C., Kim, Y.B., Chun, S.L.,
and Ji, G.E. 1999. Screening and
selection of acid and bile resistat
bifidobacteria. International Journal of
Food Microbiology. 47:25–32.
6. Dello Staffolo, M., Bertola, N., Martino,
M., and Bevilacqua, A. 2004. Influence of
dietary fiber addition on sensory and
rheological properties of yogurt.
International Dairy Journal. 14: 263–268.
7. Desmond, C., Ross, R.P., O’Callaghan,
E., Fitzgerald, G., and Stanton, C. 2002.
Improved survival of Lactobacillus
paracasei NFBC 338 in spray-dried
powders containing gum acacia. Journal
Applied Microbiology. 93:1003–1011.
8. Elleuch, M., Bedigian, D., Roiseux, O.,
Besbes, S., Blecker, C. and Attia, H. 2011.
Dietary fibre and fibre-rich by-products of
food processing: Characterization,
technological functionality and
commercial applications: A review.
Journal of Food Chemistry. 124: 411–421.
9. Fernandez-Garcıa, E., and McGregor,
J.U. 1997. Fortification of sweetened
plain yogurt with insoluble dietary fiber.
Journal of European Food Research and
Technology. 204: 433-437.
10.Gachpazian, A., Azadmard Damirchi,
S., Peighambardoust, S.H., Nemati, M.,
Alijani, S., and Ahmadi Aghdam, A.
2013. Production of yogurt fortified with
walnut powder. J. of Iran Food Science
and Technology Researches. 9(4): 366-
373 (In Persian)
11.Garcıa-Perez, F.J., Sendra, E., Lario, Y.,
Fernandez-Lopez, J., Sayas-Barbera, E.,
and Perez-Alvarez, J.A. 2006. Rheology
of orange fiber enriched yogurt.
Milchwissenschaft. 61: 55–59.
12.Habib, H.M., and Ibrahim, W.H. 2009.
Nutritional quality evaluation of eighteen
date seed varieties. International Journal of
Food Sciences and Nutrition. 60: 99-111.
13.Hekmat, S. and Reid, G. 2006. Sensory
properties of probiotic yogurt are
comparable to standard yogurt. Journal
of Nutrition Research. 26: 163-166.
14.Ibrahim, A.H., and Khalifa, S.A. 2015.
Improve Sensory Quality and Textural
Properties of Fermented Camel's Milk
by Fortified with Dietary Fiber. Journal
of American Science. 11 (3): 42-54.
15.ISIRI. 2001. Cheese and Processed
Cheese: Determination of total dry
matter- Test method. Isiri No. 1753, Iran
(In Persian)
16.Kailasapathy, K. 2006. Survival of free
and encapsulated probiotic bacteria and
their effect on the sensory properties of
yoghurts. LWT-Food Science and
Technology. 39: 1221-1227.
17.Krutman, J. 2009. Prebiotic and probiotics
for human skin. Journal of Dermatol
Science. 54: 1-5.
18.Mazloomi, S.M., Shekarforoush, S.S.,
Ebrahimnejad, H., and Sajedianfard, J.
2011. Effect of adding inulin on microbial
and physicochemical properties of low fat
probiotic yogurt. Iranian Journal of
Veterinary Research, Shiraz University.
12(2): 93-98.
19.Mostofi, A., Roshanzamir, M., and Goli,
M. 2013. Effect of prebiotic ingredients on
growth and survival of probiotic bacteria
in yogurt, 21th Food Science and
Technology congress,Iran (In Persian)
20.Rezazad Bari, M., Ashrafi, R., Alizadeh,
M., and Rofehgarineghad, L. 2009.
Effects of Different Contents of Yogurt
Starter/Probiotic Bacteria, Storage Time
and Different Concentrations of Cysteine
on the Microflora Characteristics of BioYogurt. Research. Journal of Biological
Sciences. 4: 137-142.
21.Sahan, N., Yasar, K., and Hayaloglu,
A.A. 2008. Physical, chemical and
flavor quality of non-fat yogurt as
affected by a β-glucan hydrocolloidal
composite during storage. Food
Hydrocolloids. 22: 1291-1297.
22.Sahana, N., Yasarb, K., and Hayalogluc,
A.A. 2008. Physical, chemical and
flavour quality of non-fat yogurt as
affected by a b-glucan hydrocolloidal
composite during storage. Journal of
Food Hydrocolloids. 22: 1291–1297.
23.Sendra, E., Kuri, V., Ferna’ndez-Lo’pez,
J., Sayas-Barbera’a, E., Navarro, C., and
Pe’rez-Alvarez, J.A. 2010. Viscoelastic
properties of orange fiber enriched
yoghurt as a function of fiber dose, size
and thermal treatment. Journal of Food
Science and Technology. 43: 708-714.
24.Sharp, M.D., McMahon, D.J., and
Broadbent, J.R. 2008. Comparative
Evaluation of yogurt and low-fat
Cheddar cheese as delivery media for
probiotic Lactobacillus casei. Journal of
Food Science. 73(7): 375-377.
25.Shokrollahi, F., Taghizadeh, M.,
Koochaki, A., and Hadad Khodaparast,
M.H. 2015. Investigation of
physicochemical properties of crust and
core dietary fiber from date seed. Journal
of Food Science and Technology. 48(12):
153-161 (In Persian)
26.Tamime, A.Y., and Robinson, R.K.
2001. Yoghurt: Science and technology
(Third edition). Cambridge: Wood head
Publishing. 421-229.
27.Tamime, A.Y., Barrantes, E., and Swor,
A.M. 1996. The effects of starch based
fat substitutes on the microstructure of
set- style yoghurt made from
reconstituted skimmed milk powder.
International Journal of Dairy
Technology. 49(1): 1-10.
28.Tamime, A.Y., Saarela, M., Korslund
Sondergaard, A., Mistry, V.V., and
Shah, N.P. 2005. Production and
maintenance of viability of probiotic
micro-organisms in dairy products. In
A.Y. Tamime (Eds), Probiotic dairy
products. 39-72. AYr, UK: (Blackwell
publishing).
29.Tarakçi, Z. 2010. Influence of Kiwi
Marmalade on the Rheology
Characteristics, Color Values and
Sensorial Acceptability of Fruit Yogurt.
The Journal of the Faculty of Veterinary
Medicine. 16: 173-178.
30.Tarakçi, Z., and Küçüköner, E. 2003.
Physical, Chemical, Microbiological and
Sensory Characteristics of Some Fruit
Flavored Yoghurt. YYÜ Vet Fak. Derg.
14:10-14.
31.Tavakoli, Fadihe, M. 2013. Effect of
wheat and barley fibers on
physicochemical and survival of
lactobacillus acidophilus in yogurt, J. of
“innovation in food science and
technology”, special issue of 2th National
Congress of Food Science and
Technology. 75-85 (In Persian)
32.Vinderola, C.G., Costa, G.A., Regenhardt,
S., and Reinheimer, J.A. 2002. Influence
of compounds associated with fermented
dairy products on the growth of lactic acid
starter and probiotic bacteria. International
Dairy Journal. 12: 579-589.
33.Waldron, K.W., Parker, M.L., and
Smith, A.C. 2003. Plant cell walls and
food quality. Comprehensive Reviews in
Food Science and Food Safety. 2: 30-46.
34. Zomorodi, S.H. 2012. Physicochemical,
rheological and sensory properties of
stirred fruit yoghurt fortified by wheat
fiber. Journal of Food Research. 22 (4):
443-454.
35.Zomorodi, S. 2012. Effect of apple and
wheat edible fibers on physicochemical,
rheological and sensory properties of
yogurt, Final report of research project,
Agriculture research organization, Iran.
(In Persian)
Food Processing and Preservation Journal
Volume 11, Issue 1
July 2019
Pages 19-32

Files

Share

How to cite

Statistics