Innovation functional food from oyster mushrooms and fermented milk | ||
| journal of kerbala university | ||
| Article 1, Volume 10, Issue 1, April 2014, Pages 116-121 PDF (0 K) | ||
| Author | ||
| Shatha .A.M. Al-laithy | ||
| Abstract | ||
| This study was conducted to determine the effect of two levels of oyster mushroom (Pleurotus ostreatus) powder, which were (0.5 & 1.00)% under different storage conditions to increase the number of lactic acid bacteria Lactobacillus plantarum (LBP) the best treatment was C1(0.5 gm dried oyster mushrooms powder before storage with12%recovered skim milk )which amounted to 475.5×107 cfu/ml followed by C4 (1.0 gm dried oyster mushrooms powder after three weeks of storage at a temperature of 30 Cᵒ with 12%recovered skim milk)which amounted to 287.5×107cfu/ml compared to control which was 41×107 cfu/ml . After a week of storage products manufactured the best treatment in dilution 108 was C3 (1.0 gm dried oyster mushrooms powder before storage with 12%recovered skim milk)which amounted to 29.5×108 cfu/ml compared to control was 4.0×108cfu/ml . Evaluated the models for five treatments sensory and the treatment C1 was closest to the treatment control of the sensory and accept consumer, amounting to 38.42 a degree of flavor, 32.83 degrees of body and texture either acidity amounted to 8.417 degrees compared to control which amounted to (38.63, 34.00, 6.250) degree for each of the attributes of flavor ,strength and textures and acidity respectively. Treatments C3 , C4 got on the lower grades the attributes of flavor ,body and textures amounting to (34.00 , 33.92) degree for the recipes flavor. (29.50 , 28.17) degree for the recipe strength and textures respectively. The recipe acidity got the highest degree , amounting to 10 for each of the treatments C4, C3 While we noted that the numbers of bacteria were fixed for each treatments. | ||
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