ویژگی‌های فیزیکوشیمیایی و حسی ماست نوشیدنی سین بیوتیک تولید شده‌ از آغوز و شیر گاومیش

نویسندگان
شهرام سالار 1
سارا جعفریان 2
سید علی مرتضوی 3
لیلا روزبه نصیرایی 4
1 گروه علوم و صنایع غذایی، واحدنور، دانشگاه آزاد اسلامی، نور، ایران
2 گروه علوم و صنایع غذایی،واحد نور، دانشگاه آزاد اسلامی، نور، ایران
3 گروه علوم و صنایع غذایی دانشگاه فردوسی مشهد
4 گروه علوم و صنایع غذایی واحد نور دانشگاه آزاد اسلامی نور ایران
10.52547/fsct.18.116.247
چکیده
استفاده از آغوز به عنوان منبع طبیعی سرشار از ترکیبات زیست فعال رویکردی نوین در فرمولاسیون­های غذایی فراسودمند می باشد. هدف ازاین پژوهش، مطالعه اثرسطوح مختلف آغوز بر ویژگی­های کیفی ماست نوشیدنی حاوی عسل و باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس بود. تیمارهای تحقیق(۴,T۳,T۲,T۱T) را با افزودن سطوح مختلف آغوز (۲۰،۱۰،۰ و۳۰ درصد حجمی) به شیرگاومیش آماده نموده و سپس با ۲درصد استارترماست و باکتری لاکتوباسیلوس اسیدوفیلوس تلقیح شدند. به تمام تیمارها به جزتیمارشاهد(۴T) ۵درصد عسل افزوده شد. نمونه هادرطی ۲۱روزنگهداری در دمای۱±۴درجه سانتیگراد مورد ارزیابی های فیزیکوشیمیایی، میکربی وحسی قرارگرفتند. یافته­های مطالعه حاضر نشان داد که اثر سطوح مختلف آغوز برشاخص­های فیزیکوشیمیایی ماست نوشیدنی شامل pH ، اسیدیته، سینرزیس و پذیرش کلی در سطح 5 درصد معنی­دار بوده وباعث کاهش pH از 4/39 به 4/11 و افزایش اسیدیته از 95/73 به 110 درصد در طی دوره ماندگاری شد. همچنین افزایش غلظت آغوز در تیمارها میزان سینرزیس را از 29/22 به 28/34 درصد کاهش داد. نتایج آزمون حسی نشان داد پذیرش کلی تیمارها با افزایش غلظت آغوز تا 20 درصد افزایش وبا افزودن 30درصد آغوز کاهش یافته است(0/05>p). میزان زنده مانی باکتری لاکتوباسیلوس اسیدوفیلوس در تیمار۳T بیش از سایر تیمارها (108 *1.67) شمارش شد. تعداد باکتری پروبیوتیک از روز۱۴نگهداری یک سیکل لگاریتمی کاهش یافت اما تا 21 روز همچنان در محدوده تعریف شده برای محصولات پروبیوتیک بود(107*1/9).
کلیدواژه‌ها
آغوزگاومیش
ماست نوشیدنی
سین بیوتیک
لاکتوباسیلوس اسیدوفیلوس
عسل

موضوعات

عنوان مقاله English

Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from Buffalo´s colostrum & milk

نویسندگان English

Shahram Salar 1
Sara Jafarian 2
Seyed Ali Mortazavi 3
Leila Roozbeh nasiraie 4
1 food science & technology,Nour branch,Islamic azad university,NourmIran
2 food science & technology department,Nour branch,Islamic azad university,Nour,Iran
3 food science & technology,mashhad ferdowsi university
4 food science & technology,nour branch,islamic azad university,nour,iran
چکیده English

Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T0, T1, T2, T3, T4) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *108). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 107).

کلیدواژه‌ها English

buffalo colostrum
beverage yogurt
Synbiotic
Lactobacillus acidiphillus
honey
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