Investigation on Quality Properties of Traditional Bulk Bread Covered with Probiotics and Soybean Oil Edible Coating

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

Determination of sulfur dioxide residue and some physiochemical properties of raisins varieties produced in Khorasane-Razavi province

In this study, 62 raisin samples including Golden, Green, Teifi and Poloei varieties were purchased from Kashmar, Khalilabad, Bardaskan, Quchan and Shirvan citiy of Khorasan-Razavi province. The sulfur dioxide residue, moisture content, water activity, pH values and total titratable acidity were determined in the samples. According to results, the mean quantity of sulfite residue of Teifi samples of Kashmar, Bardaskan and Khalilabad were 932, 1884 and 2230 mg/kg, respectively. These data for Green variety of the same cities was 1176, 1009 and 658 mg/kg, and for Golden variety were 1226, 2076 and 2484 mg/kg, respectively. In Quchan and Shirvan areas, the mean quantity of sulfite residue of Poloei variety was 1070 and 186 mg/kg, respectively. Among different raisin varieties, the samples collected from Kashmar, Bardaskan and Khalilabad, the Golden samples contained the highest amount of sulfite-residue; moreover, the amount of sulfite-residue in Shirvan’s Poloei sample was higher than Quchan’s. Shirvan Poloei variety showed the lowest pH (3.70) meanwhile, Guchan Poloei variety had the highest (4.05) pH. Golden variety of Khalilabad and Poloei variety of Shirvan had the highest (1.56%) and the lowest (0.8%) acidity, respectively. The highest (12.31%) and lowest (9.66%) moisture content was found in Golden and Teifi varieties of Kashmar, respectively. The highest (0.44) and lowest (0.40) aw value was observed in Poloei variety of Guchan and Teifi variety of Bardaskan. Considering the raisins characteristics, most of the samples were not in accordance with the national/codex standard due to the traditional method of production