Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

Abstract

Summary This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL−1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

“…The addition of dried grape pomace, rice, and bare bran into the yogurt samples reduced the appearance, Flavor, texture, and overall acceptability score compared with control yogurt (Hasani, Sari, Heshmati, & Karami, ; Hasani et al., ; Mohamed et al., ).…”

“…In this regard, the addition of plant sources materials that contain significant amounts of fiber (such as adding rice bran, wheat fiber, inulin, etc.) to dairy products has been considered (Hasani, Khodadadi, & Heshmati, ; Heshmati, Hasani, & Sari, ). Yogurt is the most popular fermented dairy product generally combined with fruits and fibers (García‐Pérez et al., ).…”

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

“…The reduction of pH is due to the organic acid produced from the microbial fermentation of carbohydrates by both starter culture and bifidobacteria. Starter culture produce lactic acid as the main end product while bifidobacteria produce lactic and acetic acid as the end products from the fermentation of sugars (Al‐sheraji et al, ; Hasani, Khodadadi, & Heshmati, ). In addition, these bacteria have the ability to continue their activities even at low temperatures (Asensio‐vegas et al, ).…”

The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

“…Cereal products, such as wheat and rice, are particularly important for humans due to their role as main food crops in the various areas of the world (Hasani, Khodadadi, & Heshmati, ; Ranjbar, Heshmati, Momtaz, & Vahidinia, ). One of the most challenging concerns in the preservation and the storage of crops, particularly grains, is their contamination by mycotoxins (Duarte, Pena, & Lino, ).…”