Semno enrichment with nisin and its effects on physicochemical and microbial properties

As one of the traditional Iranian desserts and its high nutritional value, its consumption in the food basket of households is expanding. Since wheat starch and its germ are used for the preparation of semno as the main factors affecting the quantitative and qualitative characteristics, it is possible to add separate compounds of the food industry in addition to increasing the shelf life of the product and commercializing the modern product. . For this reason, in this research, in the food industry, it is possible to improve the physicochemical and microbial properties of the product by using beneficial substances such as nisin in concentrations of ۰.۲۵, ۰.۵ and ۰.۷۵%, in addition to increasing the nutritional value. Wheat starch and its germ are mainly used to prepare semno, which as the main factors affecting the quantitative and qualitative characteristics can be added to the food industry in addition to increasing the shelf life of the product and commercializing the modern product.

کلیدواژه ها:

Semeno ، Nisin ، Wheat Starch and Germ