تاثیر غلظت های مختلف اینولین و آب پنیر بر ویژگی های کیفی و رئولوژیکی دوغ آلوئه ورای حاوی باکتری‌های پروبیوتیک ریزپوشانی شده

نویسندگان
مسعود دزیانی 1
فاطمه شهدادی 2
رقیه عزتی 1
1 گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد صوفیان، صوفیان، ایران
2 گروه علوم دامی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.52547/fsct.17.103.15
چکیده
هدف این مطالعه بررسی اثر ریزپوشانی با آلژینات سدیم/نشاسته مقاوم و آلژینات سدیم/کیتوزان بر خواص کیفی، رئولوژیکی و زنده­مانی باکتری­های پروبیوتیک بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس در دوغ آلوئه­ورا بود. میزان 10 درصد ژل آلوئه ورا همراه با غلظت­های مختلف آب­پنیر (5، 10 و 15 درصد) و اینولین (5/0، 1 و 5/1 درصد) به دوغ پروبیوتیک اضافه و تاثیر آن در حفاظت از باکتری­های پروبیوتیک و خواص کیفی مورد ارزیابی قرار گرفت. نتایج نشان داد افزایش میزان اینولین تاثیر معنی­داری بر pH نمونه­های دوغ نشان نداد. افزایش درصد آب پنیر تا سطح 5 درصد تاثیر معنی­داری بر pH نمونه ها نشان نداد ولی افزایش بیشتر آن باعث کاهش معنی دار pH نمونه ها در طول دوره نگهداری گردید. از لحاظ ویژگی­های حسی نمونه های دوغ حاوی اینولین 1 درصد و باکتری­های ریزپوشانی شده با آلژینات سدیم/ کیتوزان بیشترین امتیاز از لحاظ طعم را دریافت کردند و کمترین امتیاز مربوط به تیمار شاهد (بدون اینولین و آب پنیر) و باکتری­های آزاد بود. نمونه­های دوغ حاوی اینولین 5/1 درصد کمترین میزان جدا شدن سرم و نمونه شاهد (بدون اینولین و آب پنیر) بیشترین درصد جدا شدن سرم را در پایان دوره نگهداری نشان داد. بطور کلی نمونه‌های حاوی ریزکپسول­ها درصد جدا شدن سرم کمتری نسبت به نمونه­های حاوی باکتری های آزاد در طول 28 روز نگهداری داشتند. بیشترین میزان ویسکوزیته و ضریب قوام در بین تیمارهای مورد مطالعه به نمونه­های دوغ حاوی اینولین 5/1 درصد اختصاص یافت. فرایند ریزپوشانی باعث افزایش ویسکوزیته ظاهری (cp 121)، شاخص قوام (152) و مدول افت (Pa 1741) و کاهش شاخص رفتار جریان (46/0) نمونه­های دوغ گردید. ریزپوشانی باکتری‌های پروبیوتیک توسط آلژینات سدیم/نشاسته مقاوم و آلژینات سدیم/کیتوزان و استفاده از آب پنیر و اینولین در نمونه های دوغ باعث افزایش زنده­مانی آنها در طول دوره نگهداری گردید.
کلیدواژه‌ها
دوغ پروبیوتیک
آلوئه ورا
ریزپوشانی
اینولین
آب پنیر

موضوعات

عنوان مقاله English

Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria

نویسندگان English

masoud Dezyani 1
Fatemeh Shahdadi 2
Roghayeh Ezzati 1
1 Faculty of food sciences department, Sofian branch, Islamic Azad University, Sofian, Iran
2 Faculty of animal science department, University of Jiroft, Jiroft, Iran
چکیده English

The aim of this study was to investigate the effect of microencapsulation of probiotic bacteria with sodium alginate/resistant starch and sodium alginate/chitosan by extrusion method on qualitative and rheological properties and viability of bifidobactrium animalis subs lactis in Aloe vera doogh. 10% of aloe vera gel with different concentrations of whey (5, 10 and 15%) and inulin (0.5, 1 and 1.5%) added to probiotic doogh and their effect on the protection of Probiotic bacteria and qualitative properties were evaluated. The results showed that increasing the level of inulin had no significant effect on pH. Increasing the percentage of whey up to 5% had no significant effect on the pH, but increasing more than 5% significantly decreased the pH of the doogh samples during storage period. In terms of sensory properties samples containing 1% inulin and microencapsulated bacteria with sodium alginate/chitosan had highest scores in flavour while lowest score was observed in control treatment (without inulin and whey) and free bacteria. Doogh samples containing 1.5% inulin had the lowest serum separation and the control sample (without inulin and whey) showed the highest serum separation at the end of storage period. In general, samples containing microcapsules had a lower serum separation than samples containing free bacteria. The highest viscosity and consistency coefficients were observed in the doogh samples containing 1.5% inulin. The microencapsulation process increased the apparent viscosity, consistency index and loss modulus and decreased the flow behavior index of the doogh samples. Microencapsulation of probiotic bacteria by sodium alginate / resistant starch and chitosan and use of whey and inulin in doogh samples increased their viability during storage period.

کلیدواژه‌ها English

: Probiotic Doogh
Aloe vera
Microencapsulation
Inulin
Whey
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