بررسی تاثیر ریزجلبک دونالیلا سالینا Dunaliella salina بر ویژگی های فیزیکوشیمیایی و حسی ماست

نویسندگان
مجتبی صالحی 1
امیراقبال خواجه رحیمی 2
محمدعلی حصاری نژاد 3
1 دانش آموخته کارشناسی ارشد، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 استادیار، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
3 استادیار، گروه فراوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
10.52547/fsct.18.117.95
چکیده
امروزه جـلبک هـا که از دستـه آغـازیـان فتواتوتروف می بـاشند و قادرند با فتوسنتز مواد غیر ارگـانـیـک را بـه مـواد ارگـانیک تبدیل کنند، کاربردهای زیادی در صنایع غذایی، دارویی و بهداشتی پیدا کرده اند. در این پژوهش، تاثیر افزودن سطوح مختلف زیست توده ریزجلبک دونالیلا سالینا بر ویژگی های فیزیکوشیمیایی و حسی ماست در طول دوره نگهداری 21 روزه بررسی شد. پودرزیست توده دونالیلا سالینا در 4 سطح (0، 5/0، 1 و 2 درصد وزنی ) در مرحله قبل از پاستوریزاسیون به شیر اضافه گردید. آزمون ها شامل اندازه گیری pH، ظرفیت نگهداری آب، سنجش بافت و رنگ سنجی نمونه ها در روز های اول، هفتم، چهاردهم و بیست و یکم پس از تولید و ارزیابی ویسکوزیته و ویژگی های حسی در روز اول پس از تولید برروی ماست تولیدی انجام شد. نتایج نشان داد که افزودن زیست توده جلبک دونالیلا سالینا در سطوح مختلف باعث کاهش معنی دار در میزان pH گردید. میزان ظرفیت نگهداری آب نمونه ها با افزایش سطح جلبک و زمان نگهداری کاهش یافت (05/0>P).میزان سفتی، ویسکوزیته و پارامترهای رنگی نمونه های ماست حاصل با افزایش سطح جلبک کاهش معنی داری نشان داد (05/0>P). ارزیابی های حسی نشان داد که با افزایش سطوح زیست توده امتیازهای حسی و مقبولیت کلی از نظر مصرف کنندگان کاهش یافت. با توجه به ویژگی های تغذیه ای منحصر به فرد پودر دونالیلا، استفاده از ترکیبات زیست فعال این ریزجلبک نیز می تواند از رویکردهای پیشنهادی جهت به کارگیری در فراورده‌های غذایی مختلف از جمله ماست باشد.
کلیدواژه‌ها
دونالیلا سالینا
ریزجلبک
ماست
فیزیکوشیمیایی
حسی

موضوعات

عنوان مقاله English

The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt

نویسندگان English

Mojtaba Salehi 1
Amireghbal Khajehrahimi 2
Mohammad Ali Hesarinejad 3
1 IAU
2 Assistant Professor, Department of Marine Science and Technology, Islamic Azad University, North Tehran Branch, North Tehran, Iran
3 Assistant Professor, Department of Food Processing, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
چکیده English

Nowadays algae, which are Phototroph diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.

کلیدواژه‌ها English

Dunaliella salina
Microalgae
Yogurt
Physicochemical
Sensory evaluation
[1] Cowan, A.K., Rose, P.D., Horne, L.G., 1992, Dunaliella salina-Amodel system for the studying the response of plant cells to stress. Journal of Experimental Botany, 43: 1535-1547.
[2] Hosseini Tafreshi, A. and Shariati, M. (2009) Dunaliella biotechnology:methods and applications. Journal of Applied Microbiology 107: 14-35.
[3] Shahidi, F. (2005). Nutraceuticals from seafood and seafood by-products (pp. 267-288). Boca Raton, FL: Taylor & Francis Group.
[4] Eslami Moshkenani, A., Fadaie, V., Khosravi-Darani, K., Mazinani, S. (2015). The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint. Innovative Food Technologies, 2(2), 59-70. doi: 10.22104/jift.2015.87
[5] Zarrin, R., Ghasempour, Z., Rezazad Bari, M., Alizadeh, M., Moghaddas Kia, E. (2014). Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt. Research and Innovation in Food Science and Technology, 3(3), 197-210. doi: 10.22101/jrifst.2014.10.23.331
[6] Mohammadi, F., fadaee, V., khosravi, K. (2016). Influence of different concentrations of Spirulina platensis on some physicochemical and sensory properties of probiotic spinach yoghurt. Journal of Food Research, 26(2), 127-143.
[7] Akbari, N., Kamali, S.M., Pourashouri, P. 2018. Investigation of the effects of adding Spirulina platensis in yogurt. Conference on new research in the field of R&D and top companies in the food industry with a focus on dairy products. Tehran, Iran. https://civilica.com/doc/861295
[8] ISIR 2852 I, Milk and Milk products, determination of titrable acidity and pH value - test method, ISIRI 2852 (2006).
[9] Guzmán‐González, M., Morais, F., Ramos, M., & Amigo, L. (1999). Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set‐type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food and Agriculture, 79(8), 1117-1122.
[10] Varga, L., Monlar, N., Szigeti, J.(2012). Manufacturing technology for a spirulina enriched mesophilic fermented milk. In: International scientific conference on sustainable Development & Ecological footprint.
[11] Abrahamsen R.K., Holmen T.B. 1981. Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods. Journal of Dairy Research, 48:457-463.
[12] Fadaei, V., Mazinani, S., Khosravi-Darani, K., Eslami Moshkenani, A., Mirzadeh, A. (2015). The effect of powdered Spirulina platensis biomass on some of physicochemical properties and sensory evaluation in probiotic Iranian white cheese containing powdered Mentha longifolia L. produced by ultrafiltration. Innovative Food Technologies, 2(3), 1-10. doi: 10.22104/jift.2015.125
[13] Guldas, M., Irkin, R. (2010). Influence of Spirulina plantensisi powder on the microflora of yoghurt and acidophilus milk. Original Scientific Paper, 237-243.
[14] Caire GZ, Parada JL, Zaccaro MC and Cano MMS, 2000. World Journal of Microbiology and Biotechnology 16: 563-565.
[15] Akalin, A.S., Unal, G., Dalay, M.C. (2009). Influence of spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage. Ital. J. Food Sci.,21(3).
[16] Molnár, N., Gyenis, B., & Varga, L. (2005). Influence of a powdered Spirulina platensis biomass on acid production of lactococci in milk. Milchwissenschaft, 60(4), 380-382.
[17] Parada, J.L., Ceire, G.Z.D., Mule, M.C.Z., Cano, M.M.S. (1998). Lactic acid bacteria growth promoters from Spirulina platensis. Int. J. Food Microbiol., 45,225-228.
[18] Ghasempour, Z., Alizadeh, M. & Rezazad Bari, M. 2011. Optimisation of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 64: 1-8.
[19] Guler-Akin, M. B. & Akin, M. S. 2007. Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio yogurt made from goats milk. Food Chemistry, 100: 788–793.
[20] Serra, M., Trujillo, A., Guamis, B., Ferragut, N., (2009), Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk. Food Hydrocolloids, 23:82-91.
[21] Vliet, T.v., Lucey J.A., Grolle K., Walstra P. (1997). Rearrangements in acid-induced casein gels during and after gel formation, Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge (1997) 335-345.
[22] Boeneke, C. A., & Aryana, K. J. (2008). Effect of folic acid fortification on the characteristics of lemon yogurt. LWT-Food Science and Technology, 41(7), 1335-1343.
[23] Aportela‐Palacios, A., Sosa‐Morales, M. E., & Vélez‐Ruiz, J. F. (2005). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. Journal of Texture Studies, 36(3), 333-349.
[24] Tarakçi, Z., & Kucukoner, E. (2003). Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. YYÜ Vet Fak Derg, 14(2), 10-14.
[25] Roa, M., 1986, Rheological properties of fluid foods. Engineering Properties of Foods:1-47.
[26] Kinsella J.E., Melachouris N. (1976). Functional properties of proteins in foods: A survey. C R C Critical Reviews in Food Science and Nutrition, 7:219-280.
[27] Rasouli, F., Berenji, S., Shahab Lavasani, A. (2017). Optimization of Traditional Iranian Ice Cream Formulation Enriched with Spirulina Using Response Surface Methodology. Journal of Food Technology and Nutrition, 14(3), 15-28.
[28] Amiri, Z.R., Ahmadi, M.E. (2014). The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream. Journal of Food Research, 24(2), 279-290.
[29] Robinson, R.K., Carl, A.B., Pradip, D.P., 2000, Encyclopedia of food microbiology. In: Single-Cell Protein/The algae. Academic press, A Harcourt Sc. and Tech. Company. Vol 3, pp 2025-2026.
[30] Al-Kadamany E, Khattar M, Haddad T and Toufeili I, 2003. Estimation of shelf life of concentrated yoghurt by monitoring selected microbiological and physiological changes during storage. Lebensm-Wiss-Technology 36: 407-414.
[31] Sung, Y.I., Cho, J. R., Soon, Oh. N., Kim, Ch. K., Jin, In. m. (2004). Preparation and quality characteristics of curd yogurt added with Chlorella. J. Korean Soc. Appl. Biol. Chem., 48(1), 60-64.
[32] Jeon, J. K. (2006). Effect of Chlorella addition on the quality of processed cheese. Journal of the Korean Society of Food Science and Nutrition, 35(3), 373-377.
[33] Mahjouri, N. (2011). Investigation of physical and sensory properties of ice cream enriched with Spirulina platensis, Master Thesis, Faculty of Agriculture, Department of Food Science and Technology, University of Tehran, Tehran, Iran.
[34] Ott A., Hugi A., Baumgartner M., Chaintreau A. (2000). Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity. Journal of Agricultural and Food Chemistry, 48:441-450.
[35] Tavakoli lahijani, S., Shahidi, F., varidi, M., Mohebbi, M. (2015). The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt. Iranian Food Science and Technology Research Journal, 11(2), 152-160. doi: 10.22067/ifstrj.v1394i2.38079
[36] Salehifar, M., Shahbazizadeh, S., Khosravi- Darani, K., Behmadi, H., Ferdowsi, R. 2013. Possibility of using microalgae Spirulina platensis powder in industrial production of Iranian traditional cookies. Iranian Journal of Nutrition Sciences & Food Technology, 7 (4), 63-72.
[37] Mazinani, S., Fadaie, V., Khosravi-Darani, K. 2015. Viability of Lactobacillus acidophilus in Sinbiotic Ultrafiltration White Cheese Containing Powdered Menthe longifolia L. and Spirulina platensis. Iranian Journal of Nutrition Sciences & Food Technology, 9(4), 109-116.
[38] Molnar, N., Sipos-Kozma, Z., Toth, A., Asvanyi, B. & Varga, L., 2009, Development of functional dairy food enriched in spirulina (Arthrospiraplatensis). Tejgazdaság, 69: 15-22.
[39] Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S. & Khosravi- Darani, K. 2013. Supplementation of Spirulina platensis and Chlorella vulgaris algae into probiotic fermented milks. Comprehensive Reviews in Food Science and Food Safety, 12: 144-154.