Effect of Different Preservation Methods on some Physiochemical, Microbial and Sensory Properties of Doina as Fermented Cereal Dairy product

This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, the Doina mixture supplemented by Lactobacillus acidophilus and Lactobacillus plantarium as a probiotics, and identified by Commercial (API50 CHL) kit after six months of storage and evaluated the chemical, physical, microbial and sensory properties of final products. Significant difference ( P ≤ 0.05 ) between chemical composition of Doina in the different preservation methods (Sun drying, laboratory drying, Freezing) were found after storage. The rheological properties using of a sun-drying method (Traditional method) caused decreasing of gelatinization temperature in Doina mixture and it had a high amylograph maximum viscosity compared to freezing preservation method which gelatinized in high temperature and maximum viscosity in amylograph was low. There were significant differences ( P ≤ 0.05) between sensory evaluation of  preserved Doina. Sun drying method had a high scores of sensory evaluation then laboratory method and freezing method.