| dc.description.abstract | Introduction:
Increased foodborne diseases and food poisoning, as well as its health problems,
have led to the development of studies on the use of new antimicrobial agents.
Functional foods are the topic of interest in this regard. Among the functional foods,
natural food additives have attracted the attention of consumers.
Objective:
The purpose of this study was to investigate the effect of sumac powder as an
antioxidant and antimicrobial compound against E.coli and Penicillium notatum in
low-fat prebiotic yoghurt. At the same time, by improving the sensory properties of
the product, a step towards increasing the health of the community and the
production of novel products using a natural additive.
Materials and Methods:
In order to evaluate the anti-oxidant, anti-microbial, physiochemical and sensory
properties, sumac powder (0%, 1%, 1.5% and 5%) of prebiotic (Resistant starch
type 2) low fat yoghurt and examined for 28 days storage at 4˚C. To evaluate the
antimicrobial effects of sumac powder, surface cultivation method was used. Also,
anti-oxidant activity of 312, 500, 625, 1000, 1250 and 2500 ppm concentrations of
low-fat prebiotic yoghurt containing (0%, 1%, 1.5% and 5%) were prepared and
measured by DPPH method. All tests were performed in 3 replications. Statistical
analysis was performed using SPSS software. Significant statistical differences
were also determined at the level of 0.05.
Results: The titratable acidity of yoghurt containing sumac powder increased with
increasing the amount of sumac powder, while the pH of yoghurt decreased. The
antioxidant activity of yoghurt samples also increased significantly with increasing
the percentage of sumac powder from 0 to 5% (p <0.05). Different consentrations
of sumac powder during 28 days of cold storage reduced the amount of E.coli and
Penicillium in low-fat prebiotic yoghurt.
Conclusion: The results obtained in this study showed that sumac powder with high
antioxidant and antimicrobial properties can be used in the food and pharmacology
industry. Adding 5% sumac make the best taste in low-fat prebiotic yoghurt.
Therefore, the addition of sumac powder in low fat yoghurt formulations can
improve the antioxidant and antimicrobial effects as well as reduces E.coli and
Penicillium counts. | en_US |
