期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2018
卷号：12
期号：1
页码：186-194
DOI：10.5219/886
语种：English
出版社：Association HACCP Consulting
摘要：The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.
其他摘要：The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.
