TY - JOUR ID - 2527 TI - Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus JO - Iranian Journal of Veterinary Research JA - IJVR LA - en SN - 1728-1997 AU - Kazemi, A. AU - Mazloomi, S. M. AU - Hassanzadeh-Rostami, Z. AU - Akhlaghi, M. AD - Ph.D. Student in Nutrition, Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran AD - Department of Food Hygiene and Quality Control, Nutrition and Food Sciences Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran AD - Student Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran AD - Department of Community Nutrition, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran Y1 - 2014 PY - 2014 VL - 15 IS - 3 SP - 206 EP - 210 KW - Probiotics KW - Milk KW - Soymilk KW - Lactobacillus acidophilus DO - 10.22099/ijvr.2014.2527 N2 - The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented with Lactobacillus acidophilus LA-5 as probiotics. Then, they were kept at 5ºC for 14 days. Microbial count, titratableacidity, pH, syneresis, color parameters and sensory evaluation were performed during the storage time. Results showed that all the samples possessed minimum effective dose of LA-5 on day 14, although a significant decrease in LA-5 was observed in the sample with 60% soymilk. In each experimental day, there was a noticeable decrease in the pH of the samples. Addition of soymilk to milk also significantly increased syneresis, particularly in samples with 60% soymilk. Sensory evaluations showed that scores of texture,mouth sense, aroma, and flavor of the samples with 40% and 60% soymilk were significantly lower than other samples. With respect to color, “L” value decreased significantly in the fermented product with 60% soymilk and the decrease was more pronounced with longer storage times. In conclusion, addition of 20% soymilk did not substantially alter physicochemical and sensory characteristics of milk while providing an appropriate growth culture for LA-5. The mixture of milk-20% soymilk can be introduced as a goodprobiotic product with lower lactose content and additional nutritional benefits. UR - https://ijvr.shirazu.ac.ir/article_2527.html L1 - https://ijvr.shirazu.ac.ir/article_2527_ee21878791769fe4ef1dc2691eb3855c.pdf ER -