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In this study, different fiber sources such as inulin, peas and carrots were used to produce fruit snacks enriched with dietary fiber. The effect of these fiber sources on the proximate composition, pH, titratable acidity, water activity, color, texture, total phenolic content, microbial load, and sensory acceptability of fruit snacks was determined. Results showed that fruit snacks enriched with inulin (5.0%) had the highest content of total dietary fiber while snacks enriched with carrot fiber (5.0%) had the highest total phenolic content. The moisture content of fruit snacks with different fibers decreased in comparison to control snacks as fiber was added into their formulation. Moreover, the water activity values of fruit snacks (aw) were lower than 0.7, indicating a low risk for bacterial growth and affirming a favorable shelf life. Compared to control snacks, increasing the dietary fiber addition from 2.5 to 5.0% significantly increased the hardness, gumminess and chewiness values of fruit snacks. The microbiological analysis of fruit snacks indicated that snacks were safe. Additionally, results showed that fruit snacks (2.5%) enriched with inulin and pea fiber were found to have higher sensory acceptability scores than others. [ABSTRACT FROM AUTHOR]

In this study, the physicochemical and microbiological properties of probiotic ayran samples produced by two different production methods using Lactobacillus acidophilus ATCC 4356 or Bifidobacterium bifidum DSM 20456 as probiotic bacteria were determined. Two different production methods were the one produced by adding salt after fermented milk whose total solids content is adjusted by drinkable water (ayran production from standardized milk) and the other produced by adding drinkable water and salt to probiotic yoghurt (ayran production from yoghurt). Ayran samples containing no probiotic bacteria were control groups of the study. Ayran samples were stored at 4°C for 30 days. It was determined that the production method had a significant effect on the physichemical and microbiological properties of ayran samples. The titratable acidity and viscosity values of ayran samples produced from standardized milk were lower, and their serum separation and pH values were higher than those produced from yoghurt. During storage, the count of L. acidophilus in ayran samples produced using L. acidophilus ranged from 7.6 to 8.7 log cfu/mL, and the count of B. bifidum in ayran samples produced using B. bifidum ranged from 6.9 to 8.7 log cfu/mL. Ayran samples produced using probiotic bacteria contained >106 cfu/mL probiotic bacteria after 30 days of storage. Results indicated that both probiotic bacteria could be used in the production of probiotic ayran, but the ayran production from yoghurt was more suitable as a production method. [ABSTRACT FROM AUTHOR]

In this study, the quality properties of breads which were produced by the addition of different fruit and vegetable flours (chickpea, soybean, pinto bean, lentil, carob and pea) were determined. In the first part of the study, different fruit and vegetable flours were added to bread formulation by replacement of wheat flour (20% by weight). Moisture content, water activity, color values (CIE L*, a* and b*) and dimensions of baked breads were determined. In addition, color, odor, flavor, porosity and overall acceptance of breads were evaluated by semi-trained panelists. According to results of sensory evaluation panel, the highest sensory scores were obtained from breads with pinto bean flour. For this reason, in the second part of the study, the effect of different amounts of pinto bean flour addition (5%, 10%, 15%, 20% and 25%) on the physical and quality properties of breads were studied. As a result, the highest sensory scores were obtained from breads containing 10% pinto bean flour. [ABSTRACT FROM AUTHOR]

Doogh, an Iranian drinking yoghurt type, is a fermented dairy beverage and constitutes an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt and essence of aromatic vegetables such as thyme, mint and oregano. Although some undesired properties such phase separation due to the low pH and aggregation of casein may be seen frequently in doogh, the high tendency for its consumption has increased the scientific and industrial efforts in order to improve the quality of the product. The specific standards are determined for doogh by the Institute of Standard and Industrial Researches of Iran (ISIRI). The aim of this paper is to give an overview on the production and quality properties of doogh. [ABSTRACT FROM AUTHOR]

In this study, 100 moldy cheese samples were obtained from 5 different cities (Konya, Erzurum, Mersin, Isparta, Kayseri) in Turkey. Moldy cheese-making process was presented, and quality characteristics of moldy cheeses were determined. The contents of dry matter, salt, fat, salt and fat in dry matter, acidity and pH values of cheeses were 53.28, 4.97, 16.26, 9.06, 27.64 and 0.91% and 5.31, respectively. Standard deviations in the fat contents were found noticeable high in moldy cheeses. Traditionally produced moldy cheeses contribute to the household income in rural areas but sensory properties of cheeses produced within the same region may be noticeably different. Small scale production presents an important limitation for manufacturing a standard product. The methods of moldy cheese production vary with the production region. For a scale up production of moldy cheeses, specific sensory properties of cheeses should be determined and manufacturing methods should be standardized, which should also enable the traditional production of moldy cheese for the larger scale industrial production. [ABSTRACT FROM AUTHOR]