بررسی اثر اینولین بر زنده‌مانی سویه لاکتوباسیلوس فرمنتوم 17-4 در بستنی عملگرا و ارزیابی ویژگی‌های میکروبی و فیزیکوشیمیایی آن

نویسندگان
حسین جوینده 1
بهروز علیزاده بهبهانی 2
محمد نوشاد 2
1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.18.113.91
چکیده
بستنی یک محصول غذایی منحصر به فرد است که محبوبیت زیادی در ایران و سراسر جهان دارد. پژوهش­های فراوانی جهت تبدیل این ماده غذایی، به محصولی فراسودمند از طریق افزودن باکتری­های پروبیوتیک، کاهش چربی، افزایش ماده خشک و بهبود خواص سلامتی بخشی صورت گرفته است. بستنی پروبیوتیک، حاوی سلول­های میکروبی زنده است که از قابلیت خوبی برای توزیع پروبیوتیک­ها در میان مصرف کنندگان برخوردار است. در این پژوهش بستنی سین­بیوتیک حاوی سویه لاکتوباسیلوس فرمنتوم سویه 4-17 و اینولین در سطوح صفر، 5/2 و 5 درصد تهیه شد. آزمون­های میکروبی، اندازه­گیری ماده خشک، افزایش حجم، تعیین pH و اسیدیته، تعیین سرعت ذوب و پارامترهای بافتی مورد بررسی قرار گرفت. بررسی رشد باکتری پروبیوتیک طی 90 روز ماندگاری در نمونه­های مختلف نشان داد که میزان زنده­مانی این سویه در حضور 5 درصد اینولین حدود دو واحد لگاریتمی بیشتر از نمونه تولید شده با 5/2 درصد اینولین و حدود 5 واحد لگاریتیمی بیشتر از نمونه کنترل بود. محدوده pH بین 8/5 تا 8/6، اسیدیته 19 تا 25 درجه دورنیک، ماده خشک بین 14/36 تا 3/61 درصد و افزایش حجم نیز 85/15 تا 38/34 درصد بود. به دلیل افزایش ویسکوزیته ظاهری و کاهش سرعت ذوب ( از 89/1 به 74/0 گرم بر دقیقه)، بهبود خواص بافتی (55 درصد افزایش سختی، 69 درصد کاهش چسبندگی و 29 درصد افزایش انسجام) و همچنین افزایش مطلوبیت محصول طی ذخیره سازی در سطح اطمینان 95 درصد، می­توان از اینولین به عنوان یک جایگزین برای چربی و بهبود دهنده بافت با مطلوبیت مناسب در تهیه این محصول استفاده نمود.
کلیدواژه‌ها
بستنی
لاکتوباسیلوس فرمنتوم
اینولین
فراسودمند

موضوعات

عنوان مقاله English

The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties

نویسندگان English

Hossein Jooyandeh 1
Behrooz Alizadeh behbahani 2
Mohammad Noshad 2
1 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Ice cream is a unique food product that is very popular in Iran and around the world. As a result of much research into converting this nutrient food into a useful product, the addition of probiotic bacteria, fat reduction, dry matter enhancement and improved health benefits have been done. Probiotics ice cream contains live microbial cells that are well-suited to the distribution of probiotics to consumers. In this study, prebiotic ice cream containing Lactobacillus fermentum strain 4-17 and inulin was prepared at 0, 2.5 and 5% levels. Microbial tests, dry matter measurement, volume increase, pH and acidity determination, melting rate and tissue parameters were evaluated. Evaluation of probiotic bacterial growth over 90 days of survival in different samples showed that the survival rate of this strain in the presence of 5% inulin was about two logarithmic units higher than that produced with 2.5% inulin and about 5 logarithmic units higher than the sample. It was in control. The pH range was 6.8-8.8, 19 to 25 degrees acidity, dry matter was 61.3 to 36.14% and volume increase was 34.38- 15.85%. Also due to the increase in apparent viscosity and decrease in melting rate (from 1.89 to 0.74 g/min), improvement in tissue properties (55% increase in hardness, 69% decrease in adhesion and 29% increase in cohesion) as well as increased product desirability during storage. At 95% confidence level, inulin can be used as an alternative to fat and tissue optimizer.

کلیدواژه‌ها English

Ice cream
Lactobacillus Fermentum
Inulin
Functional
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