%0 Journal Article
%T Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour
%A Fatemeh Zare
%A Valerie Orsat
%A Claude Champagne
%A Benjamin K. Simpson
%J Journal of Food Research
%@ 1927-0895
%D 2012
%R 10.5539/jfr.v1n1p94
%X Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 37 ?C and stored at 4 ?C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-50 ?C) properties, were studied after production and during 28 days. Milk supplementation with 1-3% lentil flour enhanced acid production, and the microbial population (CFU) of L. rhamnosus was comparable with that of the non-supplemented control after production. After 28 days, the CFU of 2% and 3% lentil-supplemented probiotic were as high as 1% skim milk supplemented sample. All lentil flour-supplemented samples had significantly lower ¡°L¡± values and higher ¡°b¡± and ¡°a¡± values. Probiotic products with 1-3% lentil flour showed higher storage (G?) and loss (G?) moduli compared with 1-3% skim milk supplemented samples and the non-supplemented control.
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/14705