بررسی ویژگی‌های فیزیکوشیمیایی و حسی ماست هم‌زده سین‌بیوتیک نیم‌چرب حاوی گیاه پنیرک (Malva neglecta) و لاکتولوز

نویسندگان
سارا مومن زاده 1
حسین جوینده 2
بهروز علیزاده بهبهانی 1
حسن برزگر 3
1 گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 دانشیار گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی
3 استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
10.52547/fsct.18.120.27
چکیده
این پژوهش با هدف بررسی امکان تولید ماست‌ فراسودمند هم­زده نیم­چرب حاوی گیاه پنیرک (Malva neglecta) و لاکتولوز (به­عنوان ترکیب پری­بیوتیکی) با ویژگی‌های فیزیکوشیمیایی و حسی قابل قبول انجام‌ پذیرفت. جهت تولید ماست هم­زده سین‌بیوتیک نیم­چرب، از سویه­ی پروبیوتیکی لاکتوباسیلوس فرمنتوم SL163-4 جدا شده از غذای تخمیری آشکارده، گیاه پنیرک (در چهار سطح 0، 5، 10، 15 درصد) و لاکتولوز (در سه سطح 0، 1 و 2 درصد) استفاده گردید. ویژگی­های فیزیکوشیمیایی و خواص حسی محصول طی مدت 21 روز نگهداری محصول در یخچال بررسی شد. براساس نتایج به­دست آمده از آنالیز داده­ها مشخص شد که با افزایش غلظت پنیرک، مقادیر pH افزایش و میزان اسیدیته کاهش یافت (05/0p<) درحالی­که با افزایش غلظت لاکتولوز و با گذشت زمان نگهداری، میزان pH نمونه‌ها کاهش و مقادیر اسیدیته افزایش یافت (05/0p<). همچنین میزان سینرسیس نمونه‌ها با افزایش مقادیر پنیرک و لاکتولوز و همچنین با گذشت زمان نگهداری کاهش یافت (05/0p<). براساس نتایج حسی نیز مشخص گردید که افزودن پنیرک تا سطح 10 درصد سبب بهبود ویژگی­های حسی طعم و پذیرش­کلی (05/0p<).می­گردد، اما افزودن لاکتولوز سبب کاهش (05/0p<) این امتیازات می­شود. به­علاوه، اختلاف معنی­داری از این نظر میان نمونه­های حاوی 10 و 15 درصد پنیرک و 0 و 1 درصد لاکتولوز مشاهده نشد. بنابراین با توجه به نتایج بدست آمده در این تحقیق، استفاده از غلظت‌ 15 درصد پنیرک و یک درصد لاکتولوز جهت تولید ماست هم‌زده سودمند با خصوصیات کیفی قابل قبول پیشنهاد می‌شود.
کلیدواژه‌ها
ماست همزده
گیاه پنیرک
لاکتولوز
خصوصیات فیزیکوشیمیایی
ویژگی‌های حسی

موضوعات

عنوان مقاله English

Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose

نویسندگان English

Sara Momenzadeh 1
Hossein Jooyandeh 2
Behrooz Alizadeh behbahani 1
Hassan Barzegar 3
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 Associate Professor, Agricultural Sciences and Natural Resources University of Khuzestan
3 Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

The aim of this study was to investigate the possibility of production of a functional half-fat synbiotic stirred yogurt using Panirak (Malva neglecta) and lactulose (as a prebiotic compound) with an acceptable physicochemical and sensory properties. To produce half-fat synbiotic stirred yogurt samples, Lactobacillus fermentum SL163-4 from a fermented food (Ashkardeh) was isolated and used as probiotic bacteria. Panirak at four levels (0, 5, 10, 15%) and lactulose at three levels (0, 1 and 2%) were used as prebiotic substances. Physicochemical and sensory properties of the yogurt samples were investigated during 21 days of refrigerated storage. Based on the results obtained from the data analysis, it was found that as the level of Panirak enhanced, pH increased and acidity decreased (p<0.05) while by increasing the amount of lactulose and with passing the storage time, pH decreased and acidity increased (p<0.05). Also, by increasing the amount of Panirak and lactulose and with passing the storage time, the extent of syneresis of the yogurt samples decreased (p<0.05). Based on the sensory results, it was found that by addition of Panirak up to 10% level, taste and acceptability of yogurt samples improved (p<0.05), but lactulose caused a significant reduction in these sensory attributes (p<0.05). Furthermore, there were no differences between yogurt samples containing 10 and 15% Panirak and samples having 0 and 1% lactulose. Therefore, according to the results obtained from this study, the use of 15% Panirak and 1% lactulose to produce a functional stirred yoghurt with an acceptable quality is recommended.

کلیدواژه‌ها English

Stirred yoghurt
Malva neglecta
Lactulose
Physicochemical properties
Sensory properties
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