تاثیر حضور باکتری‌های لاکتوباسیلوس اسیدوفیلوس، بیفیدوباکتریوم و استرپتوکوکوس ترموفیلوس بر خواص فیزیکوشیمیایی، رنگ سنجی و رئولوژیک شکلات تلخ پروبیوتیک

نویسنده
نیما مباهی
گروه مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تهران شمال
10.52547/fsct.18.119.115
چکیده
شکلات تلخ به عنوان محصولی پر فروش در سراسر جهان با ترکیبات اصلی سلامت محور مانند پودر و کره کاکائو در کنار سطح بالایی از آگاهی مصرف کنندگان در ارتباط با حفظ و افزایش سلامتی، ایده غنی سازی انواع شکلات با سویه‌های باکتری پروبیوتیک را تقویت می‌کند. هدف از این تحقیق اثرات حضور باکتری‌های ریزپوشانی شده لاکتوباسیلوس اسیدوفیلوس، استرپتوکوکوس ترموفیلوس و بیفیدوباکتریوم با آلژینات سدیم و نشاسته مقاوم ذرت بر خواص فیزیکوشیمیایی شامل سنجش رطوبت، اسیدیته، فعالیت آبی، توزیع اندازه ذرات و سختی بافت، رنگ سنجی و ویژگی‌های رئولوژی شامل سنجش گرانروی ظاهری و پلاستیک شکلات تلخ پروبیوتیک در طول بازه نگهداری 180 روز در دو دمای c° 4 و c° 25 با هدف تعیین دمای ذخیره سازی بررسی شدند. به منظور تجزیه و تحلیل داده‌های حاصل از تحقیق، از آزمایش فاکتوریل در قالب طرح کاملا تصادفی استفاده شد و مقایسه میانگین‌ها توسط آزمون چند دامنه‌ای دانکن، در سطح احتمال (%1=α) انجام پذیرفت. طبق نتایج در دوره‌های روز 0، 7، 30، 90، 150 و 180 ویژگی‌های فیزیکوشیمیایی، رنگ شکلات و رئولوژیکی در دو دمای نگهداری و نیز در میان تیمارهای مختلف شکلات تلخ پروبیوتیک حاصل از سویه‌ها تفاوت معنی‌دار (05/0> P) مشاهده نشد. بدین ترتیب هر سه محصول به عنوان شکلات تلخ پروبیوتیک دارای ویژگی‌های مناسبی از نظر خصوصیات ذکر شده جهت حضور در بازار مصرف را دارد.
کلیدواژه‌ها
پروبیوتیک
شکلات تلخ
خواص فیزیکوشیمیایی
رنگ سنجی
ویژگی‌های رئولوژیکی

موضوعات

عنوان مقاله English

The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate

نویسنده English

Nima Mobahi
Department of Food Science and Technology, Faculty of Maritime Sciences and Technologies, Tehran North Branch, Islamic Azad University
چکیده English

Dark chocolate as a best-selling product worldwide with the main health-oriented ingredients such as cocoa powder and butter, along with a high level of consumer awareness of maintaining and enhancing health, reinforces the idea of ​​enriching all types of chocolate with probiotic strains. The aim of this study was to investigate the effects of the presence of microencapsulated bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium using sodium alginate and resistant corn starch on physicochemical properties including moisture, acidity, water activity, particle size distribution and texture, the plastic and apparent viscosity of probiotic dark chocolate were investigated during storage for 180 days at 4 ° C and 25 ° C to determine the storage temperature. In order to analyze the data obtained from the research, factorial experiment in the form of a completely randomized design was used and the comparison of means was performed by Duncanchr('39')s multiple range test at the probability level (α = 1%). According to the results, in days 0, 7, 30, 90, 150 and 180 physicochemical, chocolate and rheological properties at two storage temperatures and also between different treatments of probiotic dark chocolate obtained from the strains, no significant difference (P <0.05) was observed. Thus, all three products as probiotic dark chocolate have suitable characteristics in terms of the mentioned characteristics to be present in the consumer market.

کلیدواژه‌ها English

probiotics
dark chocolate
Physicochemical characterise
colorimetry
Rheological properties
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