Influence of particle size and storage period on the moisture of granular synbiotic products Influence of particle size and storage period on the moisture of granular synbiotic products
Main Article Content
A synbiotic is a product in which a probiotic and a prebiotic are combined at the same time. The benefits of synbiotics for human health are indisputable and this increases interest in them. This paper investigates the effect of particle size and storage time on the moisture content of granulated lyophilized synbiotic products - "LIO - Strawberry Milk" and "LIO - Aronia Milk". For each of these two products, four variants of mixtures are prepared - Variant 1 - a lyophilized product with added 30% sucrose; Option 2 - a lyophilized product with added 10% sucrose and 2% fructooligosaccharides (FOS); Option 3 - a lyophilized product with added 10% sucrose and 2% locust bean gum and Option 4 - a lyophilized product with added 10% sucrose, 1% locust bean gum and 1% FOS. A two-factor analysis of variance was used for the study. The obtained results show that the two factors - particle size and storage time have no mutual influence on the humidity of the studied products. However, they have a significant impact individually. It was also established that the size of the particles is directly dependent on the type and concentration of the added substances.
Cohen J. Chapter 2. The t Test for Means. In: Statistical Power Analysis for the Behavioral Sciences. (Second Edition). Lawrence Erlbaum Associates, Publishers. Mahwah, 1988, pp. 18-74, Print ISBN 0-8058-0283-5. https://www.utstat.toronto.edu/~brunner/oldclass/378f16/readings/CohenPower.pdf
Doneva M., Nacheva I., Metodieva P. Particle distribution in granular synbiotic products. AgroLife Scientific Journal, 2022, 11(1): 56-62.
Eftimov T., Korošec P., Potočnik D., Ogrinc N., Heath D., Seljak B.K. How to perform properly statistical analysis on food data? An e-learning tool: Advanced Statistics in Natural Sciences and Technologies. In: Science within Food: Up-to-date Advances on Research and Educational Ideas (A. Méndez-Vilas Ed.). Formatex Research Center, Food Science Series N° 1, Badajoz, 2017, pp. 144-151. Print ISBN 978-84-947512-1-9, https://moam.info/science-within-food-up-to-date-advances-on-_5b850c24097c478b698b46ac.html
Gao X., Li B. Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review. Cogent Food & Agriculture, 2016, 2(1): 1272152.
Gherezgihier G.A., Mahmud A., Samuel M., Tsighe N. Methods and application of statistical analysis in food technology. Journal of Academia and Industrial Research, 2017, 6(5): 78-84. http://jairjp.com/OCTOBER%202017/02%20BEREKET%20REVIEW%20ARTICLE-JAIR.pdf
Henry C.J. Functional foods. European Journal of Clinical Nutrition, 2010, 64(7): 657-
Nacheva I., Doneva M., Metodieva P. Hydrocolloids as Cryopreservatives. (First Edition). Veles Consult Ltd. 2017, 118 pages. Print ISBN: 978-954-2987-28-4. [in Bulgarian] 659.https://doi.org/10.1038/ejcn.2010.101
Kesenkaş H., Gürsoy O., Özbaş H. Kefir. In: Fermented Foods in Health and Disease Prevention (J. Frias, C. Martinez-Villaluenga, E. Peñas Eds). Academic Press, Elsevier Inc. 2017, pp. 339-361, Print ISBN: 978-0-12-802309-9. https://doi.org/10.1016/B978-0-12-802309-9.01001-3
Noman A., Alfarga A., Abed S.M., Mahdi A.A., Wenshui X. Applications of biostatistics in food science–review. European Academic Research, 2016, 4(4): 4020-4045.
Nowak D., Jakubczyk E. The freeze-drying of foods-The characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods, 2020, 9(10): 1488. https://doi.org/10.3390/foods9101488
Solakov N., Loginovska K., Doneva M., Metodieva P., Nacheva I. Technology for production of fermented lyophilized products based on goat’s milk kefir.Proceedings of the Online Anniversary Scientific Conference with International Participation “Animal Science - Challenges and Innovations”, Kostinbrod, Bulgaria, 2020, pp. 224-230.
Stanton C., Ross R.P., Fitzgerald G.F., Van Sinderen D. Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 2005, 16(2): 198-203. https://doi.org/10.1016/j.copbio.2005.02.008
Trifonov A., Gotcheva V., Djourkov T., Angelov A. Effect of different protective medium on the viability of freeze-dried lactic acid bacteria, Scientific Works, 60(1): 953-955.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright Licensing Agency
Institutions based in the EU with a valid photocopying and/or digital license with the Copyright Licensing Agency may copy excerpts from books and journals published by the Academic Publishing House of UFT Plovdiv under the terms of their license.
Copyright Clearance Center
Institutions based in the US with a valid photocopying and/or digital license with the Copyright Clearance Center may copy excerpts from books and journals published by the Academic Publishing House of UFT Plovdiv under the terms of their license.
Other Territories: Please contact your local reproduction rights organization.
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of Academic Publishing House of UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
Tel.: +359 (32) 603-802
Fax: +359 (32) 644-102