The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dair...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/5230882 |
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| author | Younes Safdari Mohsen Vazifedoost Zohreh Didar Bahareh Hajirostamloo |
| author_facet | Younes Safdari Mohsen Vazifedoost Zohreh Didar Bahareh Hajirostamloo |
| author_sort | Younes Safdari |
| collection | DOAJ |
| description | Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p<0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health. |
| format | Article |
| id | doaj-art-4a8294c69a014eabab7337e74f7af1ac |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-4a8294c69a014eabab7337e74f7af1ac2025-02-03T07:24:15ZengWileyInternational Journal of Food Science2314-57652021-01-01202110.1155/2021/5230882The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel MilkYounes Safdari0Mohsen Vazifedoost1Zohreh Didar2Bahareh Hajirostamloo3Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyFunctional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has increased. Yoghurt is the most common fermented dairy product. Various compounds are used to enrich yoghurt. One of these compounds is dietary fiber. Since the peel of fruits has a significant amount of fiber and is mainly disposed of as solid waste, so using the peel of fruits to extract fiber can not only solve environmental problems but also produce a cheap and useful source that leads to the production of dietary fiber. In this study, the effect of banana fiber and banana peel fiber at different concentrations (0, 0.2, 0.5, and 1%) on the chemical and rheological properties of synbiotic yogurt prepared from camel milk was investigated. The result showed that with increase of the amount of both fibers, pH, hydration, surface tension, overall acceptability, color, and flavor of the samples decreased significantly, but the viscosity, survival of probiotic bacteria (Lactobacillus casei and Lactobacillus gasseri), and texture acceptance increased significantly (p<0.05). In conclusion, these fibers were able to reduce the syneresis of yogurt, which is one of the biggest disadvantages of yogurt, and help to increase health.http://dx.doi.org/10.1155/2021/5230882 |
| spellingShingle | Younes Safdari Mohsen Vazifedoost Zohreh Didar Bahareh Hajirostamloo The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk International Journal of Food Science |
| title | The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk |
| title_full | The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk |
| title_fullStr | The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk |
| title_full_unstemmed | The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk |
| title_short | The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk |
| title_sort | effect of banana fiber and banana peel fiber on the chemical and rheological properties of symbiotic yogurt made from camel milk |
| url | http://dx.doi.org/10.1155/2021/5230882 |
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