The study of inoculation of Lactobacillus acidophillus on physicochemical and sensory features of heated non-carbonated doogh containing maltodextrin

Doogh is a fermented drink and consist of healthful as well as sensorial traits. In this study, chemical composition and sensorial properties of heated non-carbonated probiotic doogh were explored. treatments were prepared as follows: T1 as a control sample without probiotic strain and maltodextrin, T2 and T3 containing 1 and 2percent of maltodextrin respectively and 108 cfu/ml Lactobacillus acidophilus. Results showed that treatments containing higher concentrations of maltodextrin had more survival rate during storage. Acidity (dornic) was increased during storage, parallel to acidity, pH of all sample decreased. The percentage of dry matter of all samples with due attention to higher concentration of maltodextrin were increased. The percentage of fat did not affect by maltodextrin during storage. Sensory evaluation showed control sample had highest score among all treatments, however, T2 was the highest similarity to control sample and was the best among other treatments.