Fatemeh Dadmarzi - azad university,north branch

Background and Aim : In this study, the efficacy of Golpar alcoholic extract on the survival ofLactobacillus plantarum and Lactobacillus kazee in probiotic dough was investigated.Methods : The probiotic bacterium Bifidobacterium bifidum and Lactobacillus acidophilus wereinoculated to samples of dough which is without alcoholic extract of golapr (control) and doughcontaining of alcoholic extract of golpar. Produced dough were stored in refrigeratore at ۴C during۴ weeks. During one week in terms of microbial count, changes in pH, acidity and survival duringshelf life and organoleptic properties of the product were examined.Results : Results of statistical analysis showed significant differences in the survival ofLactobacillus plantarum and Lactobacillus kazei among ordinary dough and dough containingalcoholic extract of golpar ( p < ۰.۰۵ ) . regarding the taste , the results of the study showed, thereis a significant difference between different kinds of taste( p < ۰.۰۵ ). Examination of organolepticproperties in dough of Golpar alcoholic extract showed that the taste of dough was improvedcompared to ordinary dough. The highest and lowest pH values were related to the samplecontaining ۱% and ۲% of the extract, respectively.Conclusion : Also, the study of the main effect of the amount of extract on the acidity showed thatthe highest and lowest acidity were related to the sample containing ۲% and ۱%, respectively.Therefore, the production and consumption of dough containing Golpar extract is recommendedas a pragmatic food product while maintaining organoleptic properties along with probioticbacteria.

Alcoholic extract of Angelica, Lactobacillus plantarum, Lactobacillus kazai,Probiotic dough