بهینه سازی زنده مانی لاکتوباسیلوس کازئی LAFTI-L26 و خصوصیات فیزیکوشیمیایی ماست فراسودمند طعم دار قالبی حاوی شیره انگور

نویسندگان
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
چکیده
در این پژوهش اثر افزودن شیر انگور و زمان نگهداری بر زنده­مانی لاکتوباسیلوس کازئی و ویژگی­های فیزیکوشیمیایی، میکروبی و حسی ماست قالبی با استفاده از روش سطح پاسخ مورد بررسی قرار گرفت. مقدار شیره انگور در محدوده 5-0 درصد و زمان در محدوده 21-1 روز بود. نتایج تجزیه آماری داده­ها نشان داد که با افزایش شیره انگور و گذشت مدت زمان نگهداری تعداد لاکتوباسیلوس کازئی به ترتیب اقزایش و کاهش یافت (p< 0.05). با افزایش مقدارشیره انگور درصد رطوبت و اسیدیته کاهش و مقدار خاکستر، pH و آب اندازی افزایش یافت (p< 0.05). با گذشت زمان نگهداری در ماست مقدار pH نمونه­ها کاهش و اسیدیته و آب اندازی افزایش یافت (p< 0.05). نتایج آزمون میکروبی نشان داد با افزایش شیره انگور و زمان نگهداری، تعداد کپک­ها کاهش یافت (p< 0.05). با توجه به نتایج ارزیابی حسی نیز با افزایش مقدار شیره انگور امتیاز رنگ، طعم و بافت افزایش یافت (p< 0.05). بر اساس آزمایشات انجام شده شرایط بهینه برای تولید بیوماست، مقدار شیره انگور 5 درصد و زمان نگهداری حدود 7 روز تعیین گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup

نویسندگان English

Mina Rezaeiyan 1
Saber Amiri 2
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
چکیده English

In this study, the effect of a grape syrup and storage time on the physicochemical, microbial, and sensory properties of yogurt were evaluated using the response surface method. The amount of grape syrup and storage time were in the range of 0-5% and 1-21 days, respectively. The results of the statical analysis showed that with increasing the amount of grape syrup and storage time, the number of Lactobacillus casei were increased and decreased, respectively (p<0.05). With increasing grape syrup, the moisture content and acidity decreased and ash, pH, and syneresis increased (p<0.05). During storage time, pH decreased and acidity and syneresis increased (p<0.05). The results of the microbial test showed that with increasing grape syrup and storage time, the molds count was decreased (p<0.05). The results of sensory evaluation also showed that by increasing the amount of grape syrup, the score of color, flavor, and texture increased (p< 0.05). According to the obtained results, for producing bio-yogurt, grape syrup at 5% and the storage time about 7 days found to be the optimal processing conditions.

کلیدواژه‌ها English

Bio-yogurt
Grape syrup
Qualitative properties
Lactobacillus casei LAFTI-L26
Viability
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