بررسی جایگزینی شکر و چربی با عصاره‌ی مالت و اینولین در تولید سیروپ رژیمی به کار رفته در بستنی پروبیوتیک

نویسندگان
الناز جانقربان
محمد گلی
گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
10.52547/fsct.18.114.57
چکیده
فرآورده‌های لبنی به‌عنوان یک حامل ترکیبات فراسودمند می‌تواند نخستین گزینه در جهت غنی‌سازی به شمار آید. بر همین اساس در پژوهش حاضر نیز فرآورده‌ای فراسودمند دارای عصاره­ی مالت (5، 10 و 15 درصد جایگزینی) و اینولین (5/0، 1 و 2 درصد) از بستنی با استفاده از باکتری لاکتوباسیلوس کازئی تولید شد و آزمون‌های میکروبی، فیزیکوشیمیایی، ویژگی­های بافتی و حسی تیمارها در بازه­ی زمانی 28 روزه انجام شد. نتایج ارزیابی‌ها نشان داد که نگهداری تیمارها تا 28 روز در دمای °C 4، موجب کاهش معنی­دار در فعالیت میکروارگانیسم­های پروبیوتیک شد (05/0 p≤). همچنین ویژگی­های فیزیکوشیمیایی نیز در مدت زمان نگهداری، دستخوش تغییر شد. به­گونه­ای که مقادیر pH در تمامی تیمارها به صورت معنی­دار کاهش پیدا کرد، حال آنکه اسیدیته در تمامی تیمارها افزایش پیدا کرد (05/0 p≤). بررسی پارامترهای رنگ­سنجی تیمارهای بستنی نیز نشان داد، افزایش میزان عصاره­ی مالت و اینولین موجب تغییر معنی­دار در پارامترهای رنگی شد (05/0 p≤). ویژگی­های عملکردی بستنی همانند مقاومت به ذوب و افزایش حجم با افزایش اینولین روند افزایشی از خود نشان داد، حال­ آن­که افزایش غلظت عصاره­ی مالت به 15 درصد اثر منفی روی افزایش حجم نشان داد (05/0 p≤). ویژگی­های بافتی فرآورده نیز متاثر از افزودن این دو ترکیب بوده و این امر عمدتا موجب افزایش سختی و چسبندگی در تیمارها شد، با این حال در غلظت 15 درصد عصاره­ی مالت، پارامترهای بافتی عمدتا تضعیف شدند و این موارد در ارزیابی حسی نمود پیدا کرد و سبب شد درنهایت ارزیابان تیمار D (تیمار دارای 5% عصاره مالت-1% اینولین) را به عنوان تیمار بهینه برای غنی‌سازی نمونه‌های بستنی پروبیوتیک در نظر گرفت.
کلیدواژه‌ها
سیروپ رژیمی
عصاره مالت
اینولین
بستنی پروبیوتیک
خواص فیزیکوشیمیایی
خواص حسی

موضوعات

عنوان مقاله English

Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream

نویسندگان English

Elnaz Janghorban
Mohammad Goli
Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده English

Utilization of dairy products assumed to be the first option for the phrmaceutical purposes. Hence, in this project, we have been following to produce a functional product, which is fortified with malt extract (5%, 10% and 15%), and inulin (0.5%, 1% and 2%) and containing Lactobacillus casei. Microbial survival, physicochemical, textural and sensorial properties investigated during 28 days. The results showed that storage of treatments for up to 28 days at 4 °C significantly reduced the activity of probiotic microorganisms (p≤0.05). Physicochemical properties of ice cream, showed an alteration, so that pH of treatments decreased significantly while acidity increased (p≤0.05). Color parameters induced as malt extract and inulin increased (p≤0.05). Functional properties including melting stability and over run also improved dramatically, however, in treatments with 15 percent of malt extract a reverse trend observed (p≤0.05). Increase in inulin and malt extract revealed with an upward trend in hardness and adhesiveness of treatments. In addition treatments with 15 percent of malt extract weakened the textural properties, Eventually end up in sensorial evaluation of treatments led to selection of sample D (treatment with 5 percent malt extract, 1 percent inulin), which is recommended for probiotic ice cream fortification.

کلیدواژه‌ها English

Dietary syrup
Malt Extract
Inulin
Probiotic ice cream
Physico-chemical properties
Sensory properties
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