Abstract
The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chips during storage time were assessed. Based on results, T34 isolated from traditional Tarkhineh as a safe strain had a high tolerance to low pH and bile salt conditions, displayed acceptable anti-pathogenic activities, and also showed desirable antibiotic susceptibility. Two types of Tarkhineh formulations (plain Tarkhineh and turmeric Tarkhineh) were applied using a simple spraying method for covering T34 cells in potato chips. All formulations showed elliptical to spherical (480-770 μm) shape probiotic drops. Storage stability results revealed that T34 cells mixed with turmeric and plain Tarkhineh during 4 months of storage at 4°C displayed excellent protection abilities with about 3.70 and 2.85 log decreases in CFU/g respectively. Additionally, probiotic potato chips compared to non-probiotic and commercial potato chips, exhibited probiotic product criteria such as excellent quality and superior sensory properties during storage time. In conclusion, Tarkhineh showed high potential as a protective matrix for probiotic cells in potato chips.
Highlights
Potato chips contain high amounts of starch, fat, dietary fiber, essential micronutrients, and phytonutrients such as potassium, sodium, chlorogenic acid, phenolic acids, and carotenoids (Beals, 2018)
To isolate bacteria from Tarkhineh samples, 10 g of each sample is suspended in 90 ml of sterile trisodium citrate solution and after one hour, 5 ml of the solution was added to 100 ml of de Man, Rogosa and Sharpe (MRS) broth to enrich and increase the initial population of bacteria (Nami et al, 2019c)
A total of 18 rod or spherical shape bacteria that were catalase-negative and gram-positive and grown in a specific culture medium (MRS) under anaerobic conditions were isolated as presumptive lactic acid bacteria (LAB) bacteria
Summary
Potato chips contain high amounts of starch, fat, dietary fiber, essential micronutrients, and phytonutrients such as potassium, sodium, chlorogenic acid, phenolic acids, and carotenoids (Beals, 2018). Due to the change in lifestyle and high demand for potato chips, high consumption in adolescents and young people, researchers are interested in investigating the processing and utilization of this product (Yodkraisri and Bhat, 2012). Due to deep frying with oil, the fat content of potato chips is high, which negatively affects the shelf-life and flavor of the final product. To overcome the mentioned problems, a variety of natural and chemical antioxidants have been assessed to add to the processed foods including potato chips (Allam and El-Sayed, 2004). Modified atmosphere packaging (MAP) with nitrogen has been successfully used to prolong the shelf life of potato chips (Del Nobile, 2001)
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