The effect of Saccharomyces and fermentation temperature on some physical properties of Ma-al-shaeer
Abstract:
Ma-al-shaeer is a non-alcoholic carbonated beverage that comes from extracts of germinated barely. Popularity of this beverage arises from its good taste and benefits, as well as high nutritional value. In addition to the above factors, qualitative aspects of Ma-al-shaeer, including the physical properties (foam stability and carbon dioxide gas) from the consumer point of view play an important role in its acceptability. Thus, the aim of this research is to study the effect of Saccharomyces and fermentation conditions on the physical properties of Ma-al-shaeer. The effect of several species of yeasts and fermentation conditions on the physical properties of Ma-al-shaeer was assessed. Yeast starters with determined inoculation percent were added separately in to wort with known gravity. Wort was fermented for 48 hours in different temperatures under periodic aeration. pH drop, foam stability and the amount of carbon dioxide were analyzed for 48 hours. The highest pH drop was mentioned for treatments fermented at 24˚C and the lowest one was for treatments at 4˚C. The highest and lowest amount of carbon dioxide and foam stability was for treatments with fermented at 24 and 4˚C. Treatments with Saccharomyces cerevisiae showed the highest pH drop, foam stability and the amount of carbon dioxide and the lowest one was mentioned for treatments with Saccharomyces rouxii. Since the physical properties of Ma-al-shaeer such as foam stability and the production of carbon dioxide gas play an important role in consumer’s acceptability, production of Ma-al-shaeer with Saccharomyces cerevisiae fermented at 4˚C is suggested.
Language:
Persian
Published:
Journal of Applied Microbiology in food industry, Volume:1 Issue: 2, 2016
Page:
52
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