Background: Now-a-days, because of the tendency of consumers to Probiotics products, production and consumption of these products have been a growing trend. Sohan due to the presence of useful ingredients such as wheat germ, honey, saffron, etc. is full of nutrients; but high levels of cholesterol and sugar in Sohan cause limited consumption especially in the case of people with diabetes and high cholesterol levels. Objectives: The aim of this study is an investigation of probiotics beneficial effects on the Sohan (traditional Persian saffron brittle toffee). So, in this study, our target is preparing of a Sohan with low in fat and sugar. Material and methods: Two microorganisms including Lactobacillus acidophilus and Bacillus coagulans, were used in this study. Bile tolerance test, motility test, heat resistance and antibiotic tests were performed to confirm the probiotic microorganisms. After that, these microorganisms were added to the Sohan. Then, these microorganisms were added to the Sohan. After three repetitions of tests at different times, before and after the addition of probiotics, parameters such as glucose, cholesterol, triglycerides, and the number of microorganisms were measured by different methods. Results: The results showed that the number of microorganisms in time periods of test from the time of inoculation to one month has been downward. PH value in all the samples remained almost constant. The amount of glucose, triglyceride and cholesterol were declined significantly in the Sohan containing the Lactobacillus acidophilus. However, in samples containing Bacillus coagulans, decrease of the triglyceride level and increase of the cholesterol and glucose levels was observed. Conclusion: According to the results, Sohan containing probiotics can be an appropriate alternative for consumption by people with the special diet.
Mostowfi, N., Mehrabian, S., & Mirzai, M. (2017). Preparation of File (Sohan) by using the Probiotics with Chemical and Microbiologic Analysis for Individual’s Health. Journal of Food Processing & Technology, 08(06). https://doi.org/10.4172/2157-7110.1000679