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Effects of mixed starters on quality attributes of probioti yogurt using statistical design approach

机译：混合初学者利用统计设计方法对钙蛋白酸奶质量属性的影响

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Purpose - The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality ofthe final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation.Design/methodology/approach - The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasein, were assessed through using a combined (mixture-process) statistical design Findings - The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350(122 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L paracasei proliferation was observed in this study.Originality/value - The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.
机译：目的 - 益生菌酸奶的质量强烈评论为健康，治疗和营养食品强烈依赖于起始类型及其组合物;然而，选手文化的选择会影响最终产品的味道，香气和质量。通过本研究，为了获得益生菌酸奶的有利质量属性，将两种嗜热/嗜培素的培养物（YC-350 / YC-X16）的混合物用于发酵.Design/Methodology/Approach - 益生菌植物乳杆菌的作用通过使用组合（混合物 - 过程）统计设计发现，评估帕拉卡酶和储存能力，持续粘度，水持续容量，持续增量和益生菌活性（L. parac键虫的钙化率和益生菌活力（L. parac键病毒的储存时间） - 结果显示变化在粘度和共同作用上取决于YC-X16的量。与YC-X16（1.08％）相比，酸化速率在储存时间内的YC-X16（1.08％）更高的YC-350（122％）。相对于益生菌活力，L帕拉沙酶计数在冷藏储存时间内大于107个CFU / mL。此外，在本研究中观察到YC-350对L帕拉沙氏酶增殖的促进作用。人类/ VA Lue - 来自定性方面的有利酸奶，在益生菌型酸奶中的yc-x16yc-350的75:25％的比例以75:25％的比例制造。因此，使用混合起动培养物在L. paraca酰胺存活旁边产生了益生菌酸奶的纹理性质。

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