بررسی تاثیر اینولین بر رشد سویه پروبیوتیکی بیفیدیوباکتریوم بیفیدیوم و ویژگی های شیمیایی ماست

نویسندگان
فرزاد ابراهیمی 1
نادر حبیبی 2
محمدیار حسینی 3
1 دانش آموخته کارشناسی ارشد صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
2 استادیار گروه صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران
3 استادیار گروه صنایع غذایی ،دانشکده کشاورزی، دانشگاه ایلام ، ایلام، ایران .
10.52547/fsct.19.123.27
چکیده
ماست یک فرآورده لبنی تخمیری است که در سراسر جهان مورد توجه می باشد. با به کارگیری باکتری های پروبیوتیک، محصولی به نام ماست پروبیوتیک تولید شده که به عنوان یک ماده غذایی سلامت بخش و فراویژه (فراسودمند) شناخته شده است. به جهت بقاء بهتر و رشد و فعالیت بیشتر باکتری های پروبیوتیک از یک سو و بهبود ویژگی های تکنولوژیکی ماست پروبیوتیک از سوی دیگر، ترکیبات پری بیوتیکی به فرمولاسیون آن اضافه می شود. باکتری لاکتوباسیلوس بیفیدوباکتریوم بیفیدیوم برای تهیه ماست پروبیوتیک و همچنین اینولین 5/0 و 1 درصد به عنوان پری بیوتیک استفاده شد. نمونه های تولیدی از نقطه نظر آزمون های مذکور ارزیابی و با نمونه شاهد (ماست پروبیوتیک بدون ترکیبات پری بیوتیک) مقایسه گردید. در تیمارهای اینولین5/0 و 1 درصد نتایج آزمون های pH ، اسیدیته، آب اندازی ، میزان استالدئید و شمارش باکتری پروبیوتیک اختلاف معنی­داری با یکدیگر داشتند. صفات طعم، مزه، قوام، رنگ، بو، احساس دهانی و پذیرش کلی توسط 10 داور آموزش دیده بررسی شد. نتایج نشان داد که نمونه های ماست حاوی اینولین، دارای بهترین خواص حسی بودند. بر طبق نتایج این تحقیق، نمونه ماست محتوی اینولین، کمترین درصد آب اندازی و بیشترین تعداد باکتری پروبیوتیک زنده را در پایان دوره نگهداری کسب کرد. از نظر شمارش باکتری پروبیوتیک، نمونه محتوی اینولین بهتر از نمونه شاهد بود. همچنین نمونه محتوی اینولین کمترین pHو نمونه شاهد بیشترین مقدار اسیدیته را در پایان دوره نگهداری داشت. نتایج حاکی از نقش مؤثر و مثبت ترکیبات پری بیوتیک در فرمولاسیون ماست پروبیوتیک است. بررسی حاضر نشان داد که می توان از مواد پری بیوتیکی به جهت بهبود خواص کیفی و افزایش بقاء باکتری های پروبیوتیک در ماست استفاده کرد.
کلیدواژه‌ها
اینولین
ماست پروبیوتیک
بیفیدیوباکتریوم

موضوعات

عنوان مقاله English

The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt

نویسندگان English

farzad ebrahimi 1
nader habibi 2
mohammadyar hosseini 3
1 MSc of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
2 Department of Food Science & Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
3 Department of Food Science & Technology, Ilam University, Ilam, Iran
چکیده English

Yogurt is a fermented dairy product that is popular all over the world. Using probiotic bacteria, a product called probiotic yogurt has been produced, which is known as a healthy and special (beneficial) food. For better survival and growth and activity of probiotic bacteria on the one hand and to improve the technological properties of probiotic yogurt on the other hand, prebiotic compounds are added to its formulation. Lactobacillus bifidobacterium bifidium was used to prepare probiotic yogurt as well as inulin 0.5 and 1% as a prebiotic. The produced samples were evaluated from the point of view of the mentioned tests and compared with the control sample (probiotic yogurt without prebiotic compounds). In inulin treatments of 0.5 and 1%, the results of pH, acidity, synersis, acetaldehyde and probiotic bacterial count were significantly different. Taste, texture, color, odor, organoleptic and general acceptance were evaluated by 10 trained refree. The results showed that yogurt samples containing inulin had the best sensory properties. According to the results of this study, the yogurt sample contained inulin, the lowest percentage of synersis and the highest number of live probiotic bacteria at the end of storage.

In terms of probiotic bacterial count, the inulin content sample was better than the control sample. Also, the sample containing inulin had the lowest pH and the control sample had the highest acidity at the end of storage. The results indicate the effective and positive role of prebiotic compounds in the formulation of probiotic yogurt. The present study showed that prebiotic materials can be used to improve the quality properties and increase the survival of probiotic bacteria in yogurt.

کلیدواژه‌ها English

Inulin
Probiotic yogurt
bifidobacterium
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