Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh
Subject Areas : Food Science and Technology
1 - M.Sc Graduate of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
2 - Assistance Professor of Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
Keywords: Probiotic, Lactobacillus casei, Doogh, Plantago ovate Forsk, psyllium,
Abstract :
The seed husk of psyllium (Plantago ovate Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stimulate bacterial growth in digestive system. Therefore, in the present study psyllium husk powder (PHP) at amount of 0, 0.25, 0.5 and 0.75% was added to Doogh samples and its influence on viability of probiotic bacteria Lactobacillus casei was investigated. In addition, the amount of serum separation, pH and sensory properties of this product were studied. Results showed that in the presence of husk powder the growth of Lactobacillus casei has been increased insignificantly. The pH values of the all Doogh samples reduced during 14 days of storage but psyllium husk did not affect the pH even at 0.75% concentration. The addition of PHP increased the consistency, resulted in a reduction in the rate of phase separation. Sensory evaluation revealed that the sample containing 0.25% psyllium powder had more acceptability than others. According to the results, addition of PHP at amount of 0.25% in the presence of probiotic bacteria Lactobacillus casei for production functional Doogh product is recommended.
References:
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· Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24: 358–363.
· Cappa, C., Lucisano, M. and Mariotti, M. (2013). Influence of psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98: 1657-1666.
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· Mishra, S., Sinha, S., Dey, K.P. and Sen, G. (2014). Synthesis, characterization and applications of polymethylmethacrylate grafted psyllium as flocculant. Carbohydrate Polymers, 99: 462-468.
· Nami, Y., Haghshenas, B. and Yari Khosroushahi, A. (2017). Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate. Food Science and Nutrition, 5: 554-563.
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· Rycroft, C.E., Jones, M.R., Gibson, G.R. and Rastall, R.A. (2001). A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. Journal of Applied Microbiology, 91: 878-887.
· Sadat Hashemi, F., Gharibzahedi, S.M.T. and Hamishehkar, H. (2015). The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Advances, 5: 42346–42353.
· Sohrabvandi, S., Mortazavian, A.M., Dolatkhahnejad, M.R. and Bahadori Monfared, A. (2012). Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iranian Journal of Biotechnology, 10: 16-21.
· Taheri, P., Ehsani, M.R. and Khosravi Darani, K. (2009). Effect of Lactobacillus acidophilus LA-5 on microbiological characteristic, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage. Journal of Nutrition Sciences and Food Technology, 4: 15-24. [In Persian]
· Tahmasebi, M., Labbafi, M., Emam-Djomeh, Z. and Yarmand, M.S. (2016). Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization. LWT-Food Science and Technology, 68: 76-84.
· Thakur, V.K. and Thakur, M.K. (2014). Recent trends in hydrogels based on psyllium polysaccharide: a review. Journal of Cleaner Production, 82: 1-15.
· Voosogh, A.S., Khomeiri, M., Kashani Nijad, M. and Jafari, S.M. (2009). Effects of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink (Doogh). Journal of Agricultural Science and Natural Resources, 16: 156-164. [In Persian]
· Yin, J.Y., Nie, S.P., Li, J., Li, C., Cui, S.W. and Xie, M.Y. (2012). Mechanism of interactions between calcium and viscous polysaccharide from the seeds of Plantago asiatica L. Journal of Agricultural and Food Chemistry, 60: 7981-7987.
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· Aghajani, A.R., Pourahmad, R. and Mahdavi Adeli, H.R. (2013). Production and storage of synbiotic yogurt. Journal of Food Technology and Nutrition, 10: 19-28. [In Persian]
· Ahmadi, E., Mortazavian, A.M., Fazeli, M.R., Ezzatpanah, H. and Mohammadi, R. (2012). The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh. International Journal of Dairy Technology, 65: 274-281.
· Aida, F.M.N.A., Shuhaimi, M., Yazid, M. and Maaruf, A.G. (2009). Mushroom as a potential source of prebiotics: a review. Trends in Food Science and Technology, 20: 567-575.
· Amiri Aghdaei, S., Aelami, M. and Rezaei, R. (2010). Influence of fleawort seed hydrocolloid on physicochemical and sensory characteristic of low fat yoghurt. Iranian Food Science and Technology, 6: 201-209. [In Persian]
· Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24: 358–363.
· Cappa, C., Lucisano, M. and Mariotti, M. (2013). Influence of psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98: 1657-1666.
· Dini, A., Razavi, S.H. and Mousavi, S.M. (2013). Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh. Journal of Food Research, 23: 367-380. [In Persian]
· Doyon, M. and Labrecque, J.A. (2008). Functional foods: a conceptual definition. British Food Journal, 110: 1133-1149.
· Elli, M., Cattivelli, D., Soldi, S., Bonatti, M. and Morelli, L. (2008). Evaluation of prebiotic potential of refined psyllium (Plantago ovata) fiber in healthy women. Journal of Clinical Gastroenterology, 42: 174–176.
· Esmaeilzadeh, J., Nazemiyeh, H., Maghsoodi, M. and Lotfipour, F. (2016). Evaluation of the effect of psyllium on the viability of Lactobacillus acidophilus in alginate-polyl lysine beads. Advanced Pharmaceutical Bulletin, 6: 337-343.
· Fischer, M.H., Yu, N., Gray, G.R., Ralph, J., Anderson, L. and Marlett, J.A. (2004). The gel forming polysaccharide of psyllium husk (Plantago ovata Forsk). Carbohydrate Research, 339: 2009-2017.
· Gibson, G.R. and Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. The Journal of Nutrition, 125:1401-1412.
· Guo, Q., Cui, S.W., Wang, Q. and Young, J.C. (2008). Fractionation and physicochemical characterization of psyllium gum. Carbohydrate Polymers, 73: 35-43.
· Hashemi, S.M.B., Shahidi, F., Mortazavi, S.A., Milani, E. and Eshaghi, Z. (2015). Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin. Journal of Food Science and Technology, 52: 4579-4585.
· Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B. et al., (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology,11: 506-514.
· Institute of Standards and Industrial Research of Iran. (2006). Milk and milk products-determination of titrable acidity and pH value. 1st revision, ISIRI No. 2852. [In Persian]
· Khanniri, E., Sohrabvandi, S., Arab, S.M., Shadnoush, M. and Mortazavian, A.M. (2017). Effects of stabilizer mixture on physical stability of non-fat Doogh, an Iranian traditional drink. Koomesh, 19: 144-153. [In Persian]
· Koksoy, A. and Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18: 593–600.
· Ladjevardi, Z.S., Gharibzahedi, S.M. and Mousavi, M. (2015). Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum. Carbohydrate Polymers, 125: 272-280.
· Li, J.M. and Nie, S.P. (2016). The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids, 53: 46-61.
· Lotfipour, F., Mirzaeei, S. and Maghsoodi, M. (2012). Preparation and characterization of alginate and psyllium beads containing Lactobacillus acidophilus. The Scientific World Journal, 2012: 1-8.
· Mattila-Sandholm, T., Myllarinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002). Technological challenges for future probiotic foods. International Dairy Journal, 12:173–82.
· Mirzaei, H., Pourjafar, H. and Homayouni, A. (2012). Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chemistry, 132: 1966–1970.
· Mishra, S., Sinha, S., Dey, K.P. and Sen, G. (2014). Synthesis, characterization and applications of polymethylmethacrylate grafted psyllium as flocculant. Carbohydrate Polymers, 99: 462-468.
· Nami, Y., Haghshenas, B. and Yari Khosroushahi, A. (2017). Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate. Food Science and Nutrition, 5: 554-563.
· Perricone, M., Corbo, M.R., Sinigaglia, M., Speranza, B. and Bevilacqua, A. (2014). Viability of Lactobacillus reuteri in fruit juices. Journal of Functional Foods, 10: 421–426.
· Poste, L.M., Mackie, D.A., Butler, G. and Larmond, E. (1991). Laboratory methods for sensory analysis of food. Canada Communication Group-Publishing Centre, Ottawa, Canada.
· Rycroft, C.E., Jones, M.R., Gibson, G.R. and Rastall, R.A. (2001). A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. Journal of Applied Microbiology, 91: 878-887.
· Sadat Hashemi, F., Gharibzahedi, S.M.T. and Hamishehkar, H. (2015). The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Advances, 5: 42346–42353.
· Sohrabvandi, S., Mortazavian, A.M., Dolatkhahnejad, M.R. and Bahadori Monfared, A. (2012). Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iranian Journal of Biotechnology, 10: 16-21.
· Taheri, P., Ehsani, M.R. and Khosravi Darani, K. (2009). Effect of Lactobacillus acidophilus LA-5 on microbiological characteristic, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage. Journal of Nutrition Sciences and Food Technology, 4: 15-24. [In Persian]
· Tahmasebi, M., Labbafi, M., Emam-Djomeh, Z. and Yarmand, M.S. (2016). Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization. LWT-Food Science and Technology, 68: 76-84.
· Thakur, V.K. and Thakur, M.K. (2014). Recent trends in hydrogels based on psyllium polysaccharide: a review. Journal of Cleaner Production, 82: 1-15.
· Voosogh, A.S., Khomeiri, M., Kashani Nijad, M. and Jafari, S.M. (2009). Effects of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink (Doogh). Journal of Agricultural Science and Natural Resources, 16: 156-164. [In Persian]
· Yin, J.Y., Nie, S.P., Li, J., Li, C., Cui, S.W. and Xie, M.Y. (2012). Mechanism of interactions between calcium and viscous polysaccharide from the seeds of Plantago asiatica L. Journal of Agricultural and Food Chemistry, 60: 7981-7987.
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