استفاده از منعقد کننده گیاهی ویتانیا کوآگولانس در تولید پنیر پروبیوتیک حاوی اینولین و بررسی خواص فیریکوشیمیایی، حسی و بافتی آن

نویسنده
اکرم کوهکن
دانشجوی کارشناسی ارشد مهندسی علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان، کارشناس واحد تحقیقات و نوآوری گروه صنعتی صباح
10.52547/fsct.19.124.271
چکیده
در این پژوهش، عصاره پروتئازی استخراج‌شده از گیاه ویتانیا کواگولانس (در سطوح1، 2 و 3 درصد) به عنوان جایگزین رنت میکروبی، به همراه اینولین (در سطوح 5/0، 1 و 5/1 درصد) به عنوان ماده پری­بیوتیک در پنیرسازی مورد استفاده قرار گرفت. تمامی نمونه­های پنیر تهیه شده با عصاره گیاهی از نظر خواص فیزیکوشیمیایی، پارامترهای رنگ، بافت و ویژگی­های حسی با یکدیگر مقایسه گردیدند. نتایج تجزیه واریانس نشان داد که با افزودن آنزیم گیاهی و اینولین و افزایش هر دو متغیر میزان pH کاهش و میزان اسیدیته افزایش یافت. در نمونه­های پنیر تهیه شده با آنزیم گیاهی و حاوی اینولین با افزایش آنزیم گیاهی میزان رطوبت افزایش و با افزایش اینولین میزان رطوبت کاهش یافت. با افزایش هر دو متغیر میزان آب اندازی و L* کاهش یافت. هیچ یک از متغییرهای فرآیند اثر معنی­داری بر میزان a* نداشتند و افزودن آنزیم باعث افزایش و اینولین باعث کاهش فاکتور زردی (b*) شد، همچنین اثر معنی­داری بر خصوصیات بافتی به جز حالت ارتجاعیت داشت. با افزودن آنزیم گیاهی میزان سفتی و پیوستگی کاهش و با افزودن اینولین به نمونه‌ها، میزان سفتی و پیوستگی نمونه­ها افزایش یافت و میزان جوندگی و صمغی بودن در غلظت‌های مختلف اینولین افزایش یافت و افزایش آنزیم گیاهی پنیر باد باعث کاهش این ویژگی­ها در نمونه‌های پنیر گردید. نتایج این تحقیق نشان داد که عصاره پروتئازی گیاه ویتانیا کواگولانس جایگزین مناسبی برای رنت میکروبی است و همچنین استفاده از اینولین به همراه آن می­تواند منجر تولید پنیر پروبیوتیک با ویژگی­های مناسب بافتی و حسی گردد.
کلیدواژه‌ها
پروتئاز گیاهی
ویتانیا کواگولانس
اینولین
پنیر
خصوصیات بافتی

موضوعات

عنوان مقاله English

Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties

نویسنده English

akram kohkan
MSc student of Food science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Expert of Research and Innovation Unit of Sabah Industrial Group
چکیده English

In this study, proteolytic extract from Withania coagulans (at levels of 1, 2 and 3%) as a microbial rent substitute, with inulin (at levels of 0.5, 1 and 1.5%) as a prebiotic in Cheese making was used. All cheese samples prepared with plant extracts were compared in terms of physicochemical properties, color parameters, texture and sensory properties. The results of analysis of variance showed that with the addition of plant enzyme and inulin and increasing both variables, the pH decreased and the acidity increased. In cheese samples prepared with plant enzyme and containing inulin, the amount of moisture increased with increasing plant enzyme and the amount of moisture decreased with increasing inulin. With increasing both variables, the amount of synersis and L * decreased. None of the process variables had a significant effect on the amount of a* and the addition of enzyme increased and inulin decreased the yellowness (b *), also had a significant effect on tissue properties except elasticity. With the addition of plant enzyme, the amount of stiffness and cohesiveness decreased and with the addition of inulin to the samples, the amount of stiffness and cohesiveness of the samples increased and the amount of chewiness and gumminess in different concentrations of inulin increased. The results of this study showed that proteolytic extract of Witania coagulans is a suitable alternative for microbial rent and also the use of inulin with it can lead to the production of probiotic cheese with suitable textural and sensory properties.

کلیدواژه‌ها English

Plant proteases
Withania coagulans
Inulin
Cheese
Texture properties
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