بررسی اثر پری‌بیوتیکی آرد نخودچی برزنده‌مانی باکتری پروبیوتیک لاکتوباسیلوس پاراکازئی در ماست میوه‌ای حاوی پوره سیب و خواص کیفی آن

نویسندگان
فرناز نبی زاده 1
نیما زین ساز 2
1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد مهاباد، دانشگاه آزاد اسلامی، مهاباد، ایران
2 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، واحد مهاباد، دانشگاه آزاد اسلامی، مهاباد، ایران
10.52547/fsct.18.117.379
چکیده
در این مطالعه تاثیر افزودن آرد نخودچی در سه سطح (0، 5/1 و 3%) و زمان نگهداری در سه دوره (1، 11 و 21 روز) بر زنده مانی باکتری پروبیوتیک لاکتوباسیلوس پاراکازئی و خواص کیفی ماست میوه ای محتوی 15% پوره سیب با روش سطح پاسخ بررسی شد. نتایج آنالیز واریانس نشان داد با افزایش مقدار آرد تا سطح 5/0 درصد زنده مانی باکتری پروبیوتیک افزایش ولی با افزایش بیشتر آن تعداد باکتری ها بطور معنی دار کاهش یافت (05/0P<). با گذشت زمان تعداد باکتری ها کاهش یافت (05/0P<). افزایش مقدار آرد نخودچی باعث کاهش pH، درصد رطوبت، سینرزیس و افزایش اسیدیته، خاکستر و ویسکوزیته ظاهری شد (0.05P<). طی زمان نگهداری pH و رطوبت کاهش و ویسکوزیته ظاهری افزایش یافت (0.05P<). در ارزیابی حسی نمونه ها با افزایش مقدار آرد امتیاز طعم کاهش و امتیاز قوام افزایش یافت (0.05P<). در نهایت مقدار آرد نخودچی 36/2 درصد و زمان نگهداری 9 روز به عنوان شرایط بهینه تعریف گردید.
کلیدواژه‌ها
آرد نخود چی
باکتری لاکتوباسیلوس پاراکازئی
ماست میوه ای حاوی سیب

موضوعات

عنوان مقاله English

Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties

نویسندگان English

farnaz nabizadeh 1
Nima Zinsaz 2
1 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran.
2 MSc. Graduated of Food Science and Technology Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran
چکیده English

In this study the effect of chickpea flour in three ranges of (0, 1.5 & 3%) and storage time in three ranges of (1, 11 & 21 days) on survival of lactobacillus paracasei and qualitative properties of fruit yogurt containing 15% apple puree was investigated using response surface method (RSM). The statistical analysis of the results showed that with increasing of chickpea flour up to 0.5%, lactobacillus paracasei viability increased but with increasing of flour more than this amount the bacterial count decreased significantly (P<0.05). The bacterial count decreased during storage (P<0.05). The addition of chickpea flour decreased pH, moisture content, syneresis and increased acidity, ash and apparent viscosity significantly (P<0.05). During storage pH and moisture content decreased and apparent viscosity increased (P<0.05). In sensorial evaluation of samples the addition of chickpea flour decreased the flavor score and improved consistency score (P<0.05). In conclusion, using of 2.36% of chickpea flour and with storage period of 9 days was determined as optimum conditions.

کلیدواژه‌ها English

Chickpea flour
Lactobacillus paracasei
Fruit yoghurt containing apple
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