Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream

Khademi, Feryal; Motamedzadegan, Ali; Naghizadeh Raeisi, Shahram; Shahidi, Seyed-Ahmad

doi:10.22092/fooder.2023.355534.1312

Document Type : Research Paper

Authors

¹ Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari

² Assistant Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University

³ Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol

https://doi.org/10.22092/fooder.2023.355534.1312

Abstract

Sour cream contains 20-30% fat, to which aroma-producing bacteria (lactic acid) were added in order to create a special odor and taste. This type of cream is stored at 4 °C for at least 24 hours before distribution and then marketed. The aim of this study was to investigate the possibility of producing probiotic sour cream by adding probiotic bacteria and maltodextrin. In this study, the addition of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum) in the formulation of sour cream with 20% fat was used and the rheological properties of the cream were investigated. The results showed that all samples showed shear-thinning behavior under shear strain. The rheological Carreau model fits the sour cream flow behavior data well. In terms of viscoelastic properties, in all samples, including bacteria and maltodextrin, the storage modulus was higher than the loss modulus. Also, no significant difference was observed between the amount of maltodextrin addition and the type of bacteria in terms of rheological properties (P< 0.05).

Keywords

Main Subjects

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Food Engineering Research

Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream

References

References

Volume 21, Issue 2 - Serial Number 73
Autumn and Winter
March 2023
Pages 15-30

Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream

References

References

Volume 21, Issue 2 - Serial Number 73Autumn and WinterMarch 2023Pages 15-30

Volume 21, Issue 2 - Serial Number 73
Autumn and Winter
March 2023
Pages 15-30