پتانسیل عصاره آویشن شیرازی (Zataria multifliora) و پونه‌کوهی (Mentha longifolia L.) در بهبود ویژگی‌های کیفی ماست پروبیوتیک تولیدی از ترکیب شیر گاو ـ شیر بز

نویسندگان
عبدالرضا آقاجانی 1
حمیدرضا مهدوی عادلی 2
محمد علی داوودی 3
معصومه امیری 4
1 گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
2 مؤسسه تحقیقات علوم دامی کشور، کرج، ایران.
3 شماره های تماس: 09112411311-090324973723- گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، ایران.
4 واحد محلات، دانشگاه آزاد اسلامی، محلات، ایران
10.52547/fsct.17.100.1
چکیده
به دلیل وجود برخی مشکلات نظیر واکنش­های آلرژیک و چربی بالا، امروزه جایگزینی نسبی شیر گاو با شیر حیوانات دیگر نظیر بُز با به­کارگیری روش­هایی جهت بهبود کیفیت با هدف تولید ماست حائز اهمیّت است. هدف از این پژوهش، ارزیابی مهمترین خواص کیفی ماست پروبیوتیک حاوی لاکتوباسیلوس پاراکازئی بر پایه مخلوط شیرگاوـ شیر بُز در نسبت­های10: 90؛ 30: 70؛ 50:50 و 100: 0 می­باشد. نمونه­های تولیدی پس از یک روز نگهداری، جهت انتخاب نمونه­های برتر مورد آزمون حسی توسط گروه ارزیاب قرار گرفتند و آزمایشات مذکور بر روی نمونه­های منتخب طی روزهای 28 روز انجام شد. نتایج نشان داد که با گذشت زمان، اسیدیته و آب­اندازی افزایش و pH، ویسکوزیته و شمارش باکتری پروبیوتیک کاهش یافت. بیشترین ویسکوزیته مربوط به تیمار حاوی نسبت­ برابر شیر گاو ـ شیر بز و 0.05 درصد عصاره آویشن شیرازی بود. روند فعالیت آنتی­اکسیدانی نیز نامنظم، اما نزولی بود و عصاره­های مذکور، تأثیر معنی­داری بر این فعالیت داشتند. تیمار شیر گاو ـ شیر بز (10: 90%) و 0.03 درصد عصاره آویشن شیرازی، بالاترین تعداد باکتری پروبیوتیک را داشت. از نظر آزمون حسی، تیمار شیر گاو (100%) حاوی غلظت­های مشترک (0.02%) عصاره آویشن شیرازی ـ پونه کوهی بالاترین امتیازات رنگ، طعم، قوام و پذیرش کلی را از نظر ارزیاب­ها کسب نمود. به عنوان نتیجه­­گیری می­توان گفت که برای دستیابی به بهترین کیفیت در مورد ویژگی­های مختلف مربوط به ماست پروبیوتیک، می­بایست سطوح مختلفی از عصاره و نسبت­های بهینه­ای از شیر بز شیر گاو مورد استفاده قرار گیرد.
کلیدواژه‌ها
آویشن شیرازی
پروبیوتیک
پونه کوهی
شیر بُز
ماست

موضوعات

عنوان مقاله English

The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk

نویسندگان English

Abdoreza Aghajani 1
Hamid Reza Mahdavi Adeli 2
Mohammad Ali Davoudi 3
Masomeh Amiri 4
1 Department of food science and engineering, faculty of Industrial and Mechanical engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran.
2 Assistant Professor of Animal Science Research Institute, Karaj, Iran.
3 Department of Food Science & Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
4 Mahallat Branch, Islamic Azad University, Mahallat, Iran
چکیده English

Nowadays, due to some problems, such as allergic reactions and high fat content, the partial replacement of cow's milk with milk of other animals, such as goat's milk, is so crucial by proper techniques to improve the quality with the aim of yogurt production. The aim of this study was to evaluate the effect of Zataria multifliora and Mentha longifolia L extract on the qualitative characteristics of probiotic yogurt produced from the cow-goat milk in proportions 10: 90, 30: 70, 50: 50 and 0: 100. Sensory evaluation was performed on produced samples one day after production to selecting the best samples and then, the experiments were carried out on selected samples during 28 days. The results showed that, over time, acidity and syneresis values increased and pH value, viscosity and probiotic count decreased. The highest viscosity was related to the equal ratio of cow - goat milk and 0.05% of Zataria multifliora extract. The antioxidant activity (AA) trend was irregular but descending and extracts had a significant effect on AA. The treatment of cow-goat milk (10 : 90%) and 0.03% of Zataria multifliora extract had the highest probiotic count. The treatment of cow's milk (100%) containing the equal concentrations of two extract (0.02%), showed the highest color, taste, consistency and overall acceptance scores by panelist. As a conclusion, it can be concluded that in order to achieve the best quality of probiotic yogurt, various concentrations of extracts and optimal ratios of cow-goat milk should be used. .

کلیدواژه‌ها English

Zataria multifliora
Probiotic
Mentha longifolia L
Goat
s milk
Yogurt
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