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Oyster Mushroom Powder Incorporation in Doogh: A Novel Approach to Boost Probiotic Stability | ||
| نشریه فرآوری و نگهداری مواد غذایی | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 29 آذر 1404 | ||
| نوع مقاله: مقاله کامل علمی پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22069/fppj.2025.23713.1882 | ||
| نویسندگان | ||
| بهار فراهانی* 1؛ Cigdem Sezer Zhmurov2 | ||
| 1دانشگاه اسکودار استانبول | ||
| 2Dep. Molecular Biology and Genetics, Uskudar University of Istanbul, Istanbul, Turkey, | ||
| چکیده | ||
| Research Aims: The worldwide demand for healthy functional beverages has prompted researchers to enhance the probiotics and benefits of traditional fermented drinks. Doogh is one of the most popular dairy drinks among Iranians and Turks, which is yogurt-based. High phase separation and limited viability of the probiotics due to the acidic condition are two important challenges of this product. The present study aimed to investigate the physicochemical properties of doogh and the stabilizing and protective effects of oyster mushroom powder (Pleurotus ostreatus) on increasing the viability of probiotics in this traditional Iranian drink. Materials and Methods: The scope of the present work was to investigate the acidity, physical stability (syneresis), viability, and total population of probiotics, as well as the sensory properties of the doogh beverage (color, aroma, texture and taste), after 14 days of storage at 4°C when it is prepared with different concentrations of mushroom powder. Accordingly, yogurts were produced with probiotic strain Lactobacillus acidophilus and mixed yogurt culture (Y_X11) comprising Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. For preparing the doogh samples, water, salt, mint powder, and oyster mushroom powder (0, 0.5, 0.75, and 1 g/L) were mixed. All measurements were done after 1, 7, and 14 days of doogh storage based on the pioneer studies. Findings: The findings indicated that the higher concentration of mushroom powder provided superior protection for L. acidophilus and higher lactic acid bacteria count throughout storage; however, it diminished all the sensory attributes. Furthermore, applying 0.5% mushroom powder in a doogh formulation kept the product stable, reduced the pH decline rate, and controlled the flavor and aroma desirable after 14 days. The sensory properties of doogh samples within 7 days of storage were within acceptable limits; however, after 14 days, the sample containing 0.5% oyster mushroom powder had a higher score for color and in-mouth texture than the others. Therefore, it is possible to find an optimum concentration and method for adding oyster mushroom powder to the doogh beverages and use their health-beneficial properties in this dairy drink. Conclusion: The addition of edible mushroom powder in most of the treatment levels improved the physical stability (syneresis), probiotic viability, and overall nutritional value of doogh samples after 14 days of storage at 4°C. However, the sensory properties after extended storage need further optimization in formulation. As probiotic viability is one of the most important challenges in functional probiotic drinks, especially dairy beverages, finding new modifications that can overcome the defects of this formulation can be insightful enough to develop innovative probiotic doogh drinks. | ||
| کلیدواژهها | ||
| Mushroom Powder؛ Probiotic Doogh؛ Microbial Viability؛ Lactobacillus Acidophilus؛ Lactic Acid Bacteria | ||
| مراجع | ||
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