بررسی ویژگی‌های شیمیایی و میکروبی شیر طعم‌دار پروبیوتیک با استفاده از باسیلوس کواگولانس و شیره انگور

نویسندگان
نسیم کاظم علیلو 1
صابر امیری 2
محمود رضازاد باری 3
صونا دودانگه 4
1 دانش آموخته کارشناسی ارشد، موسسه آموزش عالی صبا، گروه علوم و صنایع غذایی، ارومیه، آذربایجان غربی، ایران
2 دکتری تخصصی، دانشگاه ارومیه، دانشکده کشاورزی و منابع طبیعی، گروه علوم و صنایع غذایی، ارومیه، آذربایجان غربی، ایران
3 استاد، دانشگاه ارومیه، دانشکده کشاورزی و منابع طبیعی، گروه علوم و صنایع غذایی، ارومیه، آذربایجان غربی، ایران
4 دانشجوی دکتری تخصصی، دانشگاه صنعتی اصفهان، دانشکده کشاورزی، گروه علوم و صنایع غذایی، اصفهان، اصفهان، ایران
10.52547/fsct.18.112.11
چکیده
امروزه، مصرف شیر و فرآورده­های آن به عنوان یکی از شاخص­های توسعه جوامع بشری مطرح است. شیر طعم ­دار، یک نوشیدنی سالم، مغذی، خوشمزه و رفع­کننده تشنگی است که توسط گروه عظیمی از مردم به ویژه کودکان مصرف می­شود. از این رو، هدف از این پژوهش استفاده از شیره ­انگور به عنوان طعم­دهنده در شیر پروبیوتیک حاوی باسیلوس کوآگولانس و بررسی ویژگی­های کیفی این محصول جدید بود. برای این منظور دو فاکتور عددی کمی شامل غلظت شیره انگور (17/0، 1، 3، 5 و 83/5 درصد) و مدت زمان نگه­داری (96/0، 2، 5/4، 7 و 04/8 روز)، هر کدام در پنج سطح با به کارگیری روش سطح پاسخ در قالب طرح مرکب مرکزی جهت­ بهینه­سازی فرمولاسیون این محصول جدید استفاده شد. نتایج نشان داد که اثر غلظت­های مختلف شیره انگور و مدت زمان نگهداری بر pH، اسیدیته قابل­تیتراسیون، ماده خشک، چربی و زنده­مانی میکروارگانیسم باسیلوس ­کوآگولانس شیر طعم ­دار پروبیوتیک معنی­دار بود (05/0P<). بهینه­سازی براساس حداکثر مقدار pH، حداقل مقدار اسیدیته قابل­تیتراسیون و همچنین حداکثر زنده­مانی میکروارگانیسم باسیلوس ­کوآگولانس انجام شد. شرایط بهینه در این پژوهش با مطلوبیت کل 95%، مقدار 1 درصد شیره انگور و مدت زمان نگه­داری 2 روز به دست آمد.
کلیدواژه‌ها
باسیلوس ‌کواگولانس
شیر پروبیوتیک
شیر طعم‌دار
شیره انگور

موضوعات

عنوان مقاله English

Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup

نویسندگان English

Nasim Kazem Alilou 1
Saber Amiri 2
Mahmoud Rezazadeh Bari 3
Sona Dodangeh 4
1 M.Sc. graduated, Saba College of Higher Education, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran
2 PhD. of Food Biotechnology, Urmia University, Faculty of Agriculture, Department of Food science and Technology, Urmia, West Azerbaijan, Iran
3 Professor, Urmia University, Faculty of Agriculture, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran
4 PhD student of Food Science and Technology, Isfahan University of Technology, College of Agriculture, Isfahan, Isfahan, Iran
چکیده English

Today, consumption of milk and its products is one of the signs of development of human societies. Milk is a healthy, nutritious, delicious and thirsty drink that is consumed by a large group of people, especially children. Therefore, the aim of this study was using grape syrup as a flavoring in probiotic milk containing Bacillus coagulants and investigating effects of grape syrup on physicochemical and microbial properties of probiotic milk. For this purpose, two quantitative factors including grape syrup concentrations (0.17, 1, 3, 5 and 5.83 %) and storage time (0.96, 2, 4.5, 7 and 8.04 days) in five levels were evaluated by using a central composite design. The results showed that different concentrations of grape syrup and storage time on pH, acidity, dry matter, fat and viability of B. coagulation of probiotic flavored milk were significant (P<0.05). The optimum condition was obtained based on maximum pH and viability of B. coagulation and minimum acidity. The optimum condition was 1% grape syrup and 2 days’ storage time, which its total desirability was 95%.

کلیدواژه‌ها English

Bacillus coagulans
Probiotic milk
Flavored milk
Grape syrup
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