Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

AMB Express

Original Article

Tooraj Mehdizadeh¹  Javad Aliakbarlu¹  Naiema Vakili Saatloo¹  Rahele Tahmasebi² 

[1]Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

[2]Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran

关键词: Synbiotic yogurt;    Probiotic;    Prebiotic;    Coriander;   

DOI  :  10.1186/s13568-023-01572-5

 received in 2022-07-22, accepted in 2023-06-18,  发布年份 2023

来源: Springer

【 摘 要 】

Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.

【 授权许可】

CC BY   
© The Author(s) 2023

【 图 表 】

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