Production of chocolate probiotic dessert based on camel milk using lactocaseibacillus casei

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dc.contributor.authorKhosravi-Darani, Kianoush
dc.contributor.authorJahadi, Mahshid
dc.contributor.authorAbbasi, Hajar
dc.contributor.authorAsgari, Maryam
dc.contributor.authorTarlak, Fatih
dc.date.accessioned2024-06-13T20:18:33Z
dc.date.available2024-06-13T20:18:33Z
dc.date.issued2022
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractA functional food is a food that contains nutrients, which has a positive effect on one or more functions in the human body. Probiotic foods are also a functional food that by consuming them can be benefited the nutritional properties of probiotic bacteria. Inoculation of lactic acid Proteolytic bacteria to milk leads to production of fermented dairy products rich in bioactive peptides. This research was conducted in two stages. At first, Lactocaseibacillus (L.) casei was inoculated into milk (cow and camel) and incubated for 12 h. The incubation time had a significant effect on the growth of L. casei (p <= 0.05). The growth of L. casei in camel milk was significantly different from cow milk. (p <= 0.05). Changes in pH and acidity during incubation were significant (p <= 0.05) and there was a significant difference between cow and camel samples. During incubation of both milk increased proteolytic activity, antioxidant activity was observed while antioxidant activity in camel milk was more than cow milk. In sensory evaluation, no significant difference was observed between the two types of milk (p>0.05). Four samples of chocolate dessert were prepared by inoculation of L. casei to cow and camel milk containing two types of sweeteners of sucrose and sucralose. During 28 days of storage, the survival of L. casei in all samples was more than 8 Log cfu/g. Two sweeteners and milk type showed significant impact on the survival of L. casei (p <= 0.05). Survival of L. casei in desserts prepared with camel milk and sucrose sweetener was higher. Changes in acidity and pH in the samples were significant during 28 days of storage (p <= 0.05) Desserts prepared with camel milk and sucrose sweetener had higher acidity and lower pH. The desserts prepared with cow's milk and sucrose sweetener have higher elasticity. The sensory evaluation test does not show any significant difference in odor, taste and overall acceptability with blank (p>0.05).
dc.identifier.doi10.34302/crpjfst/2022.14.2.16
dc.identifier.endpage206
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85135506745
dc.identifier.scopusqualityQ4
dc.identifier.startpage189
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2022.14.2.16
dc.identifier.urihttps://hdl.handle.net/11501/1438
dc.identifier.volume14
dc.identifier.wosWOS:000829002300014
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0001-5351-1865
dc.language.isoen
dc.publisherNorth University of Baia Mare
dc.relation.ispartofCarpathian Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFermented Food
dc.subjectSensory
dc.subjectNutrition
dc.subjectProbiotic
dc.titleProduction of chocolate probiotic dessert based on camel milk using lactocaseibacillus casei
dc.typeArticle

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