Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation

Ehsani, Jalal; Mohsenzadeh, Mohammad; Khomeiri, Morteza; Ghasemnezhad, Azim

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	Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation
Article 21, Volume 37, Issue 2 - Serial Number 88, March and April 2018, Page 219-230 PDF (429.83 K)
Document Type: Research Article
Authors
Jalal Ehsani¹; Mohammad Mohsenzadeh ¹; Morteza Khomeiri²; Azim Ghasemnezhad³
¹Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN
²Department of Food Science and Technology, Faculty of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN
³Department of Medicinal Plants, Faculty of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN
Abstract
The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted from the artichoke root were 6.39, 92.8%, 30.5, 88.5%, white powder and neutral, whereas these parameters for commercial inulin were 6.14, 97.8%, 23, 92.3%, white powder and neutral, respectively. In the following, the production of synbiotic yogurt was carried out at 42°C until pH reached 4.5±0.02. The results of biochemical, microbiological and sensory characteristics at the end of fermentation showed that probiotic yogurt containing 2% (w/w) commercial inulin (ABY-Ch (2%)) had a faster acidity increase, shorter incubation time and greater final titrable acidity than other yogurt samples. Although inulin extracted from artichoke increased the viability of probiotic bacteria in yogurt, but ABY-Ch (2%) yogurt had the ever greatest viability of probiotics.the highest lightness (L*) is related to ABY-Ch (1%) and ABY-Ch (2%) yogurt samples, and ABY-C (2%) yogurt (yogurt containing 2% (w/w) artichoke root inulin) exhibited more unpleasant flavor compared to ABY yogurt (control) and had the lowest flavor score.
Keywords
Chemical evaluation; Degree of polymerization; Inulin; lightness; pH; Synbiotic yogurt
Main Subjects
Food & Medicinal Chemistry


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