بهینه سازی فرمولاسیون لوکوم پروبیوتیک بر پایه شیره انگور

نویسندگان
الهه امینی 1
رضا کاراژیان 2
نجمه گرد نوشهری 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاددانشگاهی کاشمر، کاشمر، ایران
2 استادیار، گروه پژوهشی بیوتکنولوژی صنعتی میکروارگانیسم ها، پژوهشکده بیوتکنولوژی صنعتی، جهاددانشگاهی خراسان رضوی، مشهد، ایران
10.52547/fsct.19.124.67
چکیده
لوکوم ماده غذایی است که از شکر و نشاسته تشکیل شده است و به عنوان یک میان وعده برای مصرف‌کننده تنوع ایجاد می‌کند. از شکر به‌عنوان شیرین کننده در تولید لکوم استفاده می‌شود. شیره انگور حاوی مقادیر بالایی قند، مواد معدنی، ویتامین، اسیدهای آلی و آنتی‌اکسیدان‌­ها است، بنابراین میتوان از شیره انگور به‌ عنوان شیرین‌کننده جایگزین شکر استفاده کرد. در این مطالعه با استفاده از نرم افزار Design Expert سطوح مختلفی برای نشاسته، شکر و شیره انگور تعیین گردید و 16 تیمار برای متغیرهای مستقل انتخاب شد که شامل 10-15% نشاسته، 7-35% شکر و 5.1- 35% شیره انگور بود. آزمون­های مورد بررسی شاملpH ، فعالیت آبی، سفتی، سختی و نیروی چسبندگی بافت و ارزیابی حسی بود. همچنین بعد از انتخاب نمونه بهینه میزان بقای باکتری پروبیوتیک در چهارده روز بررسی شد. نتایح حاکی از آن بود که برای روند کلیه فاکتورهای مورد بررسی مدل خطی پیشنهاد شد طوری که برای pH فقط میزان شیره انگور و شکر معنی­دار شد. بـا تغییـرات درصـد شیره انگور و نشاسته میزان فعالیت آبی تغییر معنی­دار داشت. تغییـرات درصـد نشاسته، شکر و شیره انگور از شدت روشنایی کاهش یافت. نیروی چسبندگی وسفتی بافت برای متغیرهای مستقل نشان دهنده تناسب بین مدل انتخابی بوده است و افزایش میزان شیره انگور، سفتی و چسبندگی بافت نمونه های لوکوم افزایش معنی‌داری در سطح مورد بررسی داشت. زنده مانی باکتری پروبیوتیک در طی 14 روز کاهش معنی‌­داری داشت. ارزیابی حسی نمونه­‌ها نشان داد که اختلاف معنی­‌داری بین نمونه‌­ها مشاهده شد و امتیاز کلی درحدود 1.4 محاسبه شد.
کلیدواژه‌ها
لوکوم
بافت سنجی
پروبیوتیک

موضوعات

عنوان مقاله English

Optimization of probiotic Lukom formulation based on grape juice

نویسندگان English

Elahe Amini 1
reza karazhyan 2
Najmeh Gord Noshahri 2
1 M.Sc. Student, Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2 Assistant Professor, Department of industrial microbial biotechnology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
چکیده English

Lukom is a sort of food that is mainly composed of sugar and starch and, it creates variety in the consumer basket as a snack. Sugar is used as a sweetener in the production of lukom. Grape juice contains high amounts of natural sugars, minerals, vitamins, organic acids and antioxidants, so grape juice can be used as a sweetener as a sugar alternative. In this study, different levels for starch, sugar and grape juice were determined using Design Expert software. For this purpose, 16 treatments were selected using the software for independent variables, including 10-15% starch, 7-35% sugar and 1.5 - 35% was grape juice. The tests included pH, water activity, stiffness, hardness and adhesion force of the tissue and sensory evaluation. Also, after selecting the optimal sample, the survival rate of probiotic bacteria in a fourteen-day period was assessed. The results showed that a linear model was proposed for the trend of all the studied factors so that only the amount of grape juice and sugar was significant for pH. Grape juice and starch also had a greater effect on water activity. With changes in the percentage of starch, sugar and grape juice, the light intensity decreased and the changes in grape juice were more noticeable. The adhesion force and texture stiffness for the independent variables showed the fit between the selected model and the increase in grape juice, stiffness and adhesion of the texture of Lukom samples had a significant increase in the study area. The number of probiotics consumed during the 14-day period was significantly reduced. In the sensory evaluation of the samples, a significant difference was observed between the produced samples and the overall score was calculated to be about 4.1.

کلیدواژه‌ها English

Lukom
Texture analysis
probiotics
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