Effect of manganese sulfate and vitamin B 12 on the properties of physicochemical, textural, sensory and bacterial growt
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ORIGINAL PAPER
Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt Masoume Ranjbar1 · Marzieh Bolandi1 · Abdorreza Mohammadi Nafchi2 Received: 18 August 2020 / Accepted: 19 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, the effect of MnSO4·H2O (Mn2+) and vitamin B12 (VitB) on the physicochemical, textural, sensory properties, and bacterial growth of set yogurt were evaluated. A commercial culture containing Lactobacillus bulgaricus delbrueckii and Streptococcus thermophilus and the probiotic bacteria Lactobacillus acidophilus LA5 were used for yogurt production. Moreover, individual and combination treatments of M n2+ at concentration of 0.006, 0.03, and 0.3 w/w and VitB 0.05, 0.1, and 0.5 w/w were used in the product. Changes in bacterial count of yogurt culture, probiotic bacteria, pH, amount of lactic acid production, hardness, syneresis, color, and sensory properties were examined duration incubation until a pH level of 4.6 at 37 °C. Results showed that the addition of M n2+ and VitB had a significant beneficial effect on the incubation period time. The most significant decreases in incubation period were obtained at 0.006 Mn2+ + 0.5 VitB, 0.03 Mn2+, and 0.5 VitB % which were reduced the incubation time from 300 min to 165, 210, and 225 min, respectively. Combined treatments of Mn2+ and VitB were able to increase the growth of Lactobacillus bulgaricus delbrueckii by 23.6% compared to the control. However, the fermentation process became significantly slower than the control sample when treatments of 0.006 M n2+ %, 2+ 0.3 Mn %, 0.05 VitB %, and 0.1 VitB % were applied. Best results for textural, sensory, and color properties were observed in samples produced by 0.006 M n2+ + 0.5 VitB. The results showed that the addition of ions and vitamins in milk to reduce the incubation time was directly related to their concentration and their synergistic effects, and therefore their critical levels must be carefully taken into account. Keywords Fermentation · Incubation period · Manganese sulfate · Set yogurt · Vitamin B12
Introduction Functional foods provide health benefits. Basic nutrients are mainly related to probiotics that help reduce gastrointestinal disorders [1]. Yogurt is a dairy product recommended as an alternative to milk for people who are lactose intolerant. Yogurt has a high nutritional value because of its low levels of lactose and high concentrations of calcium. It is also considered as a probiotic product by nutritionists [2]. The taste and flavor of yogurt are different from those of other acidic * Marzieh Bolandi [email protected]; [email protected] 1
Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
2
products of milk. The volatile and aromatic substances of yogurt i
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