زنده‌مانی بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس در بستنی کاکائویی حاوی شیرین‌کننده استویا

نویسندگان
گلناز اسحقی ماکویی 1
محمد حسین موثق 2
1 کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 دکتری تخصصی بهداشت مواد غذایی، دانشیار گروه دامپزشکی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
10.52547/fsct.18.118.67
چکیده
بستنی به دلیل قابلیت زیاد بقای پروبیوتیک­ها در آن و پرطرفدار بودن آن به سبب خواص حسی ویژه، محیط مناسبی برای انتقال پروبیوتیک­ها به بدن است. هدف از این مطالعه بررسی امکان تولید بستنی کاکائویی پروبیوتیک با استفاده از استویا

می‌باشد. میزان شکر در فرمولاسیون پایه بستنی در درصدهای مختلف 0، 10، 25 و 50 با شیرین‌کننده استویا در نمونه‌های حاوی باکتری بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس جایگزین شد و نمونه‌ها در دوره‌های زمانی 1، 7 و 14 روزه ازنظر زنده‌مانی باکتری، میزان اسیدیته، pH و ارزیابی حسی در سه تکرار مورد بررسی قرار گرفت. بیشترین تعداد باکتری در نمونه حاوی 50 درصد استویا در روز یک به میزانLog cfu/g 17/0± 56/10 بود. شمارش تعداد باکتری در تمامی نمونه‌ها بیشتر از حد مطلوب در طول دوره نگهداری بود. همچنین افزایش درصد استویا در نمونه‌ها باعث کاهش ویژگی‌های حسی نمونه‌ها گردید. با توجه به نتایج حاصله برای تولید بستنی با کالری کم می توان بستنی کاکائویی حاوی 50 درصد استویا را برای تولید پیشنهاد داد.
کلیدواژه‌ها
بستنی کاکائویی
استویا
پروبیوتیک
بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس

موضوعات

عنوان مقاله English

Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia

نویسندگان English

Golnaz Eshaghi Makouei 1
MohammadHosein Movassagh 2
1 MSc, Food Science and Technology, Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2 Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
چکیده English

Ice cream, because of its ability to survive probiotics in it and is popular due to its sensory properties, is a good environment for transmitting probiotics to the body. The purpose of this study was to investigate the possibility of producing probiotic cacao ice cream using Stevia. For this purpose, stevia was replaced with 0, 10, 25, and 50% sugar-based ice cream formulation in samples containing Bifidobacterium animalis subsp. Lactis, and the samples were tested for bacterial viability, acidity, pH, and sensory evaluation in three replication in period time 1, 7, and 14 days. The highest levels of Bifidobacterium animalis subsp. Lactis in 50% stevia on first day of storage was 10.56 ± 0.06 Log cfu/g. The count of bacteria in all samples was more than optimal and determined during the storage period. Also, increasing the percentage of stevia, reduced the sensory properties of the samples. According to the results of the current study, for the production of low-calorie ice cream, cocoa ice cream containing 50% stevia can be suggested for production.

کلیدواژه‌ها English

Stevia
Cocoa ice cream
Probiotic
Bifidobacterium animalis subsp. Lactis
[1] Salehian, M., Salehifar, E., Esfahanizadeh, M., Karimzadeh, L., Rezaei, R., Molanejad, M., (2013), Microbial Contamination in Traditional Ice cream and Effective Factors. Journal of Mazandaran University of Medical, 23(99): 28-33.
[2] Alizadeh, M., Azizi-Lalabadi, M., Kheirouri S., (2014), Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream. Food and Nutrition Sciences, 5(4): 390-396.
[3] Kunova, G., Rada, V., Vidaillac, A., Lisova, I., (2014), Utilization of steviol glycosides from Stevia rebaudiana (Bertoni) by Lactobacilli and Bifidobacteria in in vitro conditions. Folia Microbiol, 59(3): 251-255.
[4] Yogiraj R., Anantrao N., Pritam K., Sharddha S., (2014), Preparation of ice-cream using natural sweetener Stevia. Food Science Research Journal, 5(1): 30-33.
[5] Bahnas, M.W., Abbas, K.A., Metry, W.A., Neimate, A.H.E., (2019), A novel bio-fermented beverages from dairy by-products based with papaya pulp and stevia leaves, Journal of Food and Dairy Science, 10(2): 467-472.
[6] Hashemi, M., Geisari, H., Shekar Forosh, Sh., (2013), Viability of Lactobacillus acidophilus and Bacillus coagulance in low fat probiotic and sinbiotic ice cream. 3 (3): 57-65.
[7] Pourjafar, H., Mirzaei, H., Ghasemnejad, R., Homayouni Rad, A., (2011), Study of Morphological and Protective Characteristics of beads obtained from Microencapsulation of Lactobacillus acidophilus Probiotic as a Predominant and Natural flora in human gut. Journal of Army University of Medical Science, 9(4): 233-240.
[8] Bonyadi, F., Tukmechi, A., Mohebalian, H., (2014), An overview of probiotics and their role in managements of cancer. Journal of Mazandaran University of Medical Sciences, 24 (122): 128-140.
[9] Eshaghi Makoei, G., & Movassagh, M.H., (2018), Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia. Journal of Food Science and Technology, 15(82): 73-83.
[10] Institute of Standards and Industrial Research of Iran, (2006), Milk and milk products – determination of titrable acidity and value pH – test method. ISIRI 2852.
[11] Institute of Standards and Industrial Research of Iran, (2008), Ice cream – specifications and test methods. ISIRI 2450.
[12] Institute of Standards and Industrial Research of Iran, (2013), Fermented milks – determination of titrable acidity – potentiometric method. ISIRI 5222.
[13] Institute of Standards and Industrial Research of Iran, (1999), Ice cream- Sensory evaluation method. ISIRI 4937.
[14] Iranian National Standards Organization, 2011. Milk products- enumeration of presumptive bifidobacteria- colony count technique at 37º C. No. 2450.
[15] Movassagh, M.H. 2017. Practical manual of food safety, 1st publication, Islamic Azad University Press, 36-51.
[16] Arslaner, A., Salik, M.A., Ozdemir, S., Akkose, A., (2019), Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties, Czech Journal of Food Science, 37(6): 446-455.
[17] Rouhi, M., Mohammadi, R., Sarlak, Z., Taslimi, A., Zabihzadeh, M., Mortazavian, AM., (2015), Study on the biochemical, microbiological and sensory characteristics of symbiotic chocolate milk. Iranian Journal of Nutrition Sciences & Food Technology, 10(2): 47-58.
[18] Homayouni Rad, A., Yarmand, M. S., Ehsani, M. R., Azizi, A., (2008), Growth and survival of some probiotic strains in simulated Ice cream conditions. Journal of Applied Sciences, 8 (2): 379-382.
[19] Veissi, M., Vakili, M., Jarahzadeh, M., Delaviz, E., Hardani, A., Mohammadi, F., (2014), Survival of Lactobacillus acidophilus and Bifidobacterium lactis in probiotic Yogurt. Jundishapur Journal of Medical Science, 13 (3): 357-364.
[20] Favaro-Trindade, C.S., Bernardi, S., Bodini, R.B., De Carvalho Balieiro, J.C. De Almeida, E., (2006), Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola (Malpighia emarginata DC.) Ice Cream. Journal of Food Science .71(6): 492-495.
[21] Shin, H.S., Lee, J.H., Pestka, J.J., Ustunol, Z., (2000), Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. Journal of Food Science, 65(5): 884–887.
[22] Pan, X., Chen, F., Wu, T., Tang, H., Zhao, Z., (2009), The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT, Food Control, 20(6): 598-602.
[23] Hagen, M., Narvhus, J.A., (1999), Production of ice cream containing probiotic bacteria. Milchwissenschaft, 54(5): 265-268.
[24] Sakhavatizadeh, S., Bagheri, M., (2011), Ice cream as a probiotic food. Iranian Food Science and Technology Congress, Islamic Azad University, Quchan Branch.
[25] Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R., Gomes da Cruz, A., (2011), Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of microbiology. 61(3): 411-424.
[26] Kailasapathy, K., (2006), Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT - Food Science Technology, 39(10): 1221-1227.
[27] Ozdemir, C., Arslaner, A., Ozdemir, S., Allahyari, M., (2015), The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52(11): 7545-7548.
[28] Gholamalizadeh, F., Safari, A., (2015), Evaluation of replacement sweetener Stevia on physicochemical and organoleptic properties of traditional ice cream. M.Sc. thesis on Agricultural – Food Science and Technology, Islamic Azad University, Shabestar.
[29] Yogiraj R., Anantrao N., Pritam K., Sharddha S., (2014), Preparation of ice-cream using natural sweetener Stevia. Food Science Research Journal, 5(1): 30-33.
[30] Salem, M.M.E., Fathi, F.A., Awa, R.A., (2005), Production of Probiotic Ice cream. Polish Journal of Food Nutritional Sciences, 14/55(3): 267–271.
[31] Lin, T.N., (2012), Sensory analysis, instrumental analysis and consumers ‘acceptance toward multifunctional ice creams. Thesis of Ph.D. University of Missouri.
[32] Bisar, G.H., El-Saadany, K., Khattab, A., El-Kholey, W.M., (2015), Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product, British Microbiology Research Journal, 8(5): 585-603.