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In this study, the effect of fructooligosaccharide as a prebiotic on the growth and density of lactobacillus in intestine of stellate (Acipenser stellatus) has been investigated. To do this, 90 individuals of stellate fingerlings (ten in each replications) were prepared with an average weight of 30.16 ± 0.14 gr from International Sturgeon Research Institute. This study was carried out in a completely randomized design with three replications in fiberglass tanks with 2000 liters volume. They were fed with feed containing 0, 1 and 2 percents of fructooligosaccharide (Raftilos P95, Sigma Company). Results indicated that feed with one percent fructooligosaccharide had a significant effect (P < 0.05) on weight gain, SGR, FCR, FE, PER and HI. The number of colonies regarding to lactobacillus showed a significant increase compared to the control (in one percent fructooligosaccharide). Results indicated that fructooligosaccharide as a prebiotic (in level of one percent in feed) caused good growth capabilities and feed efficiency through increasing the density of lactobacillus in intestine.

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  There are many health effects of prebiotic products. Apple juice is a beverage that is used in most countries. Aim of this study was producing prebiotic clear apple juice that moreover having healthy effects for consumers, have not any bad effects on its visual properties such as color and clarity that are important factors in increasing customer acceptance of the product. Prebiotic combinations such as Inulin, fructooligosaccharide and polydextrose, each of them were added to clear apple juice in three dosages: 1.5, 2.5 and 3.5 percent and one sample were prepared as a blank without adding any prebiotic. All of the samples were hold in 4 and 25 ˚c temperature for 6 month and their spectroscopic characteristics including a٭(redness), b٭(yellowness), l٭(whiteness) and dE (color changing) On the first day of production and at intervals of one month for 6 months were measured. The results showed that increasing in temperature and time increases the rate of color changing for each sample in comparison to the control sample. In samples that contain inulin color changing was further than blank, and in samples that contain polydextrose and fructooligosaccharide it was less than blank. Increasing the amount of fibers has not noticeable effect on the color of samples and increasing in dosage of added material increases the variation amount in comparison to blank sample. Adding fructooligosaccharide and polydextrose in compare with inulin create greater transparency and less color changing in product and in terms of Colorimetric characteristics are more appropriate than inulin for adding to apple juice.

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Aim of this study was to produce prebiotic clear apple juice that in addition to having healthy effects for consumers could keep its quality properties. In this investigation Inulin, fructooligosaccharide and polydextrose, were added to clear apple juice as prebiotic components in three dosages: 1.5, 2.5 and 3.5 percent and one sample was prepared as a blank without adding any prebiotic. All samples were held in 4˚^C and 25˚^C for 6 month and some of their physicochemical characteristics including soluble solids (Brix), reduced sugar and total sugar were measured in the first day of production and at intervals of one month for the whole 6 months. The results showed that with adding prebiotic the amount of Brix, reduced sugar and total sugar was increased. For Brix it became of 14.1% in control sample to 17.6% in samples that contain prebiotic, reduced sugar was 9.45 g/100 ml in blank and after adding prebiotic it became up to 10, total sugar was near 12 in blank and after adding prebiotic it became 13 and 14 up to kind of prebiotic. The most amounts for reduced sugar was in samples containing poly dextrose and the least amount was in samples containing inulin. For total sugar the most amounts was in samples containing inulin and the least amount was in samples containing polydextrose. Increasing in dosage of prebiotic increases the variation amount in comparison to blank sample and samples contain less prebiotic. With increasing of the temperature and time of storage the rate of reduced sugar changing increased and total sugar changing decreased for each sample in comparison to the control sample and it doesn't any effect on Brix. Samples with prebiotic were sweeter than blank in result of their sugar content and inulin and fructooligosaccharide create sweetener product.

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Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.

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Encapsulation is an effective method to increase the viability of probiotic bacteria. The aim of this research is to determine the optimal formulation for microencapsulation of Lactobacillus acidophilus PTCC 1643 with soy protein isolate, xanthan gum and fructooligosaccharide as wall materials by freeze drying method. For this purpose, 19 treatments with Combine design were prepared by Design expert software. Encapsulation efficiency, particle size, zeta potential, and probiotic viability, FTIR and SEM tests were performed on the samples. The optimal sample was selected based on the lowest zeta potential and particle size, and the characteristics of microcapsules were determined by the aforementioned tests. The results showed that probiotic viability increased and decreased with increasing concentration of soy protein isolate and xanthan gum, respectively. The particle size of the samples also increased with increasing the concentration of soy protein isolate. In general, according to the protective effect of xanthan gum, soy protein isolate and fructooligosaccharide on probiotics, it can be concluded that these compounds can be used as a wall for coating to enrich food products.