Effect of Different Preservation Methods on some Physiochemical, Microbial and Sensory Properties of Doina as Fermented Cereal Dairy product

Abstract

This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, the Doina mixture supplemented by Lactobacillus acidophilus and Lactobacillus plantarium as a probiotics, and identified by Commercial (API50 CHL) kit after six months of storage and evaluated the chemical, physical, microbial and sensory properties of final products. Significant difference ( P ≤ 0.05 ) between chemical composition of Doina in the different preservation methods (Sun drying, laboratory drying, Freezing) were found after storage. The rheological properties using of a sun-drying method (Traditional method) caused decreasing of gelatinization temperature in Doina mixture and it had a high amylograph maximum viscosity compared to freezing preservation method which gelatinized in high temperature and maximum viscosity in amylograph was low. There were significant differences ( P ≤ 0.05) between sensory evaluation of preserved Doina. Sun drying method had a high scores of sensory evaluation then laboratory method and freezing method.