غنی سازی و بهینه سازی مقادیر فیبر گندم و اسانس شوید در دوغ سین بیوتیک با استفاده از روش سطح پاسخ

نویسندگان
شهین زمردی 1
مرضیه بلندی 2
مهدی شهیدی 3
1 دانشیار پژوهشی بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه
2 دانشیار گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران
3 دانش آموخته ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان
10.52547/fsct.18.118.313
چکیده
در این پژوهش مقدار اسانس شوید و فیبر گندم در دوغ سین بیوتیک حاوی بیفیدوباکتریوم لاکتیس با استفاده از طرح آزمایشی Box behnken و روش سطح پاسخ (RSM) بهینه سازی شد. متغیرهای مستقل عبارت بودند از اسانس شوید در محدوده 80-0 میکرولیتر بر لیتر، فیبر گندم در محدوده 2- 0 درصد و زمان نگهداری در محدوده 50 - 10 روز. سپس زنده مانی بیفیدوباکتریوم لاکتیس و ویژگی‌های فیزیکوشیمیایی و حسی دوغ سین بیوتیک در طول نگهداری مطالعه شد. نتایج حاصل از تجزیه آماری داده‌ها نشان داد که در طی زمان نگهداری تعداد پروبیوتیک‌ها به طور معنی‌داری کاهش یافت (P< 0.05). کاربرد اسانس شوید در مقادیر کمتر از 30 میکرولیتر بر لیتر موجب افزایش و در مقادیر بالاتر موجب کاهش زنده‌مانی باکتری بیفیدوباکتریوم لاکتیس گردید (P< 0.05). با افزایش مقدار فیبر گندم اسیدیته و ماده خشک دوغ افزایش و pH کاهش یافت. همچنین پایداری دوغ با افزایش فیبر گندم در مقادیر بالاتر از 6/0 درصد افزایش و با گذشت زمان نگهداری بطور معنی‌داری کاهش یافت (P< 0.05). نتایج اررزیابی حسی نمونه‌ها نشان داد که با افزایش مقدار فیبر گندم امتیاز رنگ و طعم نمونه‌ها بطور معنی‌داری کاهش و امتیاز قوام افزایش پیدا کرد. استفاده از اسانس شوید در مقادیر کمتر از 40 میکرولیتر در لیتر موجب افزایش و در مقادیر بالاتر موجب کاهش امتیاز طعم نمونه‌ها شد (P< 0.05). بر اساس یافته‌های حاصل از این بررسی، استفاده از فیبر گندم و اسانس شوید به ترتیب در مقادیر 6/1 درصد و 40 میکرولیتر بر لیتر و زمان نگهداری 30 روز به عنوان شرایط بهینه برای تولید دوغ سین‌بیوتیک تعیین گردید.‌
کلیدواژه‌ها
اسانس شوید
بیفیدوباکتریوم لاکتیس
دوغ
سین‌بیوتیک
فیبر گندم

موضوعات

عنوان مقاله English

Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology

نویسندگان English

Shahin Zomorodi 1
Marzieh Bolandi 2
Mehdi Shahidi 3
1 1Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran.
2 Associate Professor, Department of Food Science, Islamic Azad University, Damghan Branch, Damghan, Iran
3 Graduated Senior, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan
چکیده English

In this study, the amount of dill essential oil and wheat fiber was optimized in synbiotic doogh using Box Behnken design and Response Surface Methodology (RSM). Independent variables benig dill essential oil in the range of 0-80 μl/l, wheat fiber in the range of 0-2% and storage time in the range of 10-50 days. The survival of Bifidobacterium lactis and physicochemical and sensory properties of synbiotic doogh were eveluated during storage. The results of statistical analysis of data showed that the survival of Bifidobacterium lactis increased with increasing the dill essential oil concentration up to 30 μl/l, but decreased with more increasing its concentration (P<0.05). However, the number of probiotics significantly decreased during storage (P <0.05). Increasing the amount of wheat fiber, the acidity and dry matter increased and pH decreased. Doogh stability increased with increasing fiber at levels up 0.6% but decreased during storage time (P <0.05). The results of sensory evaluation of the samples showed that increasing the amount of wheat fiber, caused decrease in the color and flavor score of the samples and increase in the texture score. However, increasing the amount of essential oil to 40 μl/l, caused an increase in the flavor score, and then decreased significantly (P<0.05). Accordingly, the optimal conditions for the production of synbiotic doogh containing Bifidobacterium lactis, the amount of wheat fiber and dill essential oil of 1.6% and 40 μl / l, respectively, and storage time was evaluated being 30 days.

کلیدواژه‌ها English

Doogh
wheat fiber
Dill essential oil
bifidobactrum lactis
Synbiotic
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