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Showing 3 results for noshirvani


Volume 19, Issue 133 (February 2023)
Abstract

Recently, the production of fermented products has received significant attention due to health benefits. Doineh is a cereal- dairy based fermented product that is often traditionally prepared in the western regions of Iran. The aim of this study was to investigate the effect of adding 8% turnip, 8% pumpkin as a nutritious supplement and different amounts of bakery yeast 0, 0.5 and 1% to achieve an optimal formulation with a good texture and low microbial flora during 9 days fermentation.­­ The results showed that the treatments of turnip, pumpkin and bakery yeast improved the texture and reduced microbial flora of doineh. The viscosity of doineh samples containing bakery yeast increased and in contrast, the growth of pathogenic bacteria and pH significantly (p<0.05) decreased compared to the control. While, water and oil adsorption showed no significant difference (­p<0.05) in the samples. Based on the results, formulations containing 1% bakery yeast and 8% Turnip are suggested because of better texture and better control of microbial­ spoilage.
Keywords: Doineh, Turnip, Pumpkin, Bakery yeast.

Volume 20, Issue 139 (September 2023)
Abstract

The purpose of this study is to investigate the chemical and microbial properties of date syrup during different stages of production line from the raw material to the final product. The amounts of total soluble solids, pH, acidity, total and reducing sugars, polyphenolic compounds, antioxidant activity and microbial count were measured and the type of microorganisms was determined based on phenotypic characteristics in different stages of production. The obtained results showed that during the stages of juice clarification and concentration, pH gradually decreased and acidity, total sugar, reducing sugar and total solid matter increased and reached their maximum in the syrup. Comparison of traditional syrup with factory produced syrup showed more pH and acidity, total and reducing sugar, total soluble solid, polyphenolic compounds and lower antioxidant activity for traditional syrup compared to the produced one. In general, the content of polyphenolic compounds and antioxidant activity gradually decreased in different stages of production, so that date syrup (279 mg of gallic acid per 100 grams of sample and 33%) indicated higher content of polyphenolic compounds and antioxidant activity than dates (388 mg of gallic acid per 100 g of sample and 57%). The results of the microbial test showed the lowest microbial load for the produced syrup compared to dates and different syrups. However, the presence of B. licheniformis in the syrup makes the product sour, in this regard finding a suitable solution to increase the shelf life of the product seems necessary. The traditional syrup showed a lower microbial load than the produced syrup, although B. licheniformis was observed in the traditional syrup despite the high heat treatment. Based on the obtained results, the date syrup was free of coliforms, which indicates maintaining the hygienic principles of manufacture during the production line.
 

Volume 21, Issue 156 (February 2025)
Abstract

Considering the great desire of concumers to consume traditional dairy products and their reluctance to use factory products, this study was conducted with the aim of investigating different chemical and microbial characteristics of traditional youghurt samples offered in Tuyserkan city and compare it with pasteurized yoghurt. The chamical characteristics inclusing percentage of dry matters, moisture content, acidity, pH and fat and microbial characteristisc including total bacterial count, coliforms, mold and yeasts, and Staphylococcus aureus were investigated and compared with the pasteurized sample as a control. The moisture and dry matter content of the samples varied from 87.7-84.33% and from 12.62 to 15.25%, respectively. The fat content of the yogurts produced was between 2.5-2.9 and thus within the range of semi-fat yogurts according to the national standard. No significant difference was observed between different samples in terms of moisture, dry matter and fat (P>0.05). The acidity (percentage by weight in terms of lactic acid) and pH value of various samples ranged from 0.87-1.81 and 3.68-47.4, respectively and were therefore fully in line with the national standard (at least 0.7). Different samples showed a significant difference in terms of pH and acidity (P < 0.05). The results of microbial characteristics indicate the presence of mold and yeast in all samples (100%), coliform in 83.33% and Staphylococcus aureus in 50% of the samples. Regarding microbial characteristics, a significant difference was observed between traditional and industrial samples. Thus, the industrial sample showed the lowest microbial load compared to the traditional yogurt samples (P < 0.05). Therefore, it is strongly recommended to control the incoming raw milk and observe the sanitary conditions during production, packaging and supply in the production of traditional products.

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