The Effect of Adding Spray Dried Lactic Acid Sourdough on Quality and Organoleptic Properties of Fermi macaroni
Journal Title: International Journal of Farming and Allied Sciences - Year 2015, Vol 4, Issue 5
Abstract
Macaroni, as one of the world's most widely consumed cereal products, used in large quantities, because of its nutritional value, significant amounts of complex carbohydrates, protein, vitamin B & iron. Sourdough fermentation is one of the oldest biotechnological methods of food preparation. In this study, the effects of adding various amounts of the spray dried sourdough (12, 8, 5% w/w) of three species of Lactobacillus acidophilus, Lactobacillus cazei & Lactobacillus plantarum in 10 treatments of semolina with 88, 92, 95 & 100 grams were examined on quality and organoleptic properties of fermi macaroni. As a result, according to the obtained data, the sample containing 12% Lactobacillus acidophilus was chosen as the sample with superior organoleptic properties.
Authors and Affiliations
Rahele Khanjani, Seyyed Hadi Razavi and Orang Eyvazzadeh
Keywords
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