Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage

Abstract One of the challenges of the food industry is detecting the potential of novel non‐dairy food matrices to deliver probiotic bacteria to humans as cholesterol‐free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of adding sprouted quinoa milk (SQM) at 0%, 50%, and 100% levels in probiotic non‐dairy dessert containing native Lactobacillus plantarum isolated from camel milk was investigated. Physicochemical, functional, microbiological, color, texture, and organoleptic characteristics of probiotic dessert samples were evaluated during 1, 7, and 14 days of storage at 4°C. According to the results, fat, protein, carbohydrates, and ash increased significantly during germination (p < .05). With boosting the SQM levels in the probiotic desserts, the number of soluble solids increased, and the syneresis decreased significantly (p < .05). The simultaneous increase in SQM levels and time caused an increase in acidity and decreased the moisture content of the samples. As the storage time increased, the intensity of the syneresis also decreased. The brightness index in all samples containing SQM was lower than in the control sample. During storage, the viable cell number of Lactobacillus plantarum in all samples decreased significantly. However, they were above the minimum required for FDA recommendation (6 log CFU g−1), varying from 4.6 × 108 CFU/mL to 4.3 × 107 CFU/mL for 50% SQM treatment. It was concluded that probiotic desserts containing SQM up to 50% could be properly presented in the market as gluten‐free and functional food products

Reduction of microbial population of fresh vegetables (carrot, white radish) and dried fruits (dried fig, dried peach) using atmospheric cold plasma and its effect on physicochemical properties

Non-observance of hygiene principles during storage causes excessive growth of microorganisms in these products and the return of export products to the manufacturer. The purpose of this research is to examine the antimicrobial effects of the jet cold plasma device and its impact on the physicochemical and sensory characteristics of a carrot, white radish, dried fig, and dried peach. For this purpose, the samples were inoculated with Escherichia coli O157:H7, Enterococcus faecalis, and Aspergillus niger. Then samples were treated with atmospheric cold plasma in the form of a jet probe and DC pulse source with 17 KV and 2.26A for 0, 3, 6, 9, and 12 min. The results showed that the rate of inactivation of microorganisms increases with increasing exposure time to atmospheric cold plasma. The maximum reduction of the microbial load was observed at 17 kV and 12 min. The resistance of microorganisms in dried fig and dried peach was higher than in carrot and white radish due to lower humidity. Also, A. niger showed the highest resistance to cold plasma compared with E. coli O157:H7, and E. faecalis. By comparing the average indices of a, and b, no significant change was observed between the treated and the control samples (p > 0.05). The texture structure remained intact after plasma application, and the plasma had no destructive effect on the texture. The samples treated with cold plasma did not show a significant effect on the physicochemical and sensory characteristics of different food products. Therefore, atmospheric cold plasma technology can be used as an efficient maintenance technique to enhance the shelf life of food products