Main Article Content

Margarita Nikolaeva Terziyska Maria Doneva Petya Metodieva Iliana Nacheva

Abstract

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.

Article Details

References

Bhatta S., Stevanovic Janezic T., Ratti C. Freeze-drying of plant-based foods. Foods, 2020, 9(1): 87. https://doi.org/10.3390/foods9010087

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.

How to Cite
TERZIYSKA, Margarita Nikolaeva et al. Influence of particle size and storage period on the moisture of granular synbiotic products. Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 117-126, mar. 2023. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/255>. Date accessed: 21 may 2024. doi: https://doi.org/10.30721/fsab2023.v6.i1.255.