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R. Amiri Qandashtant
R. Amiri Qandashtant
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
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E. Ataye Salehi
eatayesalehi@yahoo.com
E. Ataye Salehi
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
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A. Mohamadi Sani
A. Mohamadi Sani
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
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M. Mehraban Sangatash
M. Mehraban Sangatash
Food Quality and Safety Research Department, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
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O. Safari
O. Safari
Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad, Iran
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Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.
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