predictive modeling

The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

In the current study the effect of probiotic bacteria type (Lactobacillus plantarum, Lactobacillus acidophilus and equal ratio of their combination), and honey addition (5% w/w) on qualitative and nutritional characteristics (proximate analysis) including total solids, ash, water soluble solids (Brix), lipid, protein, total carbohydrate contents, total phenols and sensory properties of rice–based functional beverage were evaluated. Furthermore, viability of the probiotic bacteria during 15 days of storage at a refrigerated temperature were investigated using first order, Gompertz, Logistic, Richards, Stanard, Schnout modified and proposed models. The results showed that using equal ratio of bacterial combination and honey leads to the production of probiotic functional beverage with suitable qualitative, nutritional, and sensory characteristics. Among the used models, viability of bacteria follows the modified Schnute and proposed models. Estimation of viability by these models showed that, until the 25th day (10 days after the end of the storage period), viability of bacteria was in the acceptable range for the probiotic products (Log 6 cfu/ml).

In order to evaluate the viability of the probiotic bacteria in quinoa-based fermentedfunctionalbeverage, the fermented beverage containing honey (5% w/v) was prepared with 108 cfu/mlLactobacillus plantarum and Lactobacillus acidophilus in the ratio of 50:50. Then, 3%v/vof mint extract was addedto improve the flavor of beverage. The colony count method in MRS agar andpredictive modeling was used to predict the viability of the probiotic bacteria.The results of different models evaluation showed that modified Schnute and zero-order models had the highest accuracy in predicting the viability of bacteria. It is also revealed that the probiotic bacterial keep their viability during 15 days at refrigerated condition in the range of proposed for functional products (at least 106-108 cfu/ml).