اثر نسبت های مختلف استارتر و نوع کشت پروبیوتیک بر ویژگی های فیزیکوشیمیایی، بافتی، میکروبی و حسی پنیر سویای پروبیوتیک

نویسندگان
سمیه مشایخ 1
رضوان پوراحمد 2
بهروز اکبری آدرگانی 3
محمدرضا اسحاقی 1
1 گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 مرکز تحقیقات آزمایشگاهی غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران
10.22034/FSCT.19.125.269
چکیده
هدف از این تحقیق، بررسی اثر نسبت های مختلف استارتر و نوع کشت پروبیوتیک بر ویژگی های فیزیکوشیمیایی، بافتی، میکروبی و حسی پنیر سویای پروبیوتیک بود. نسبت های مختلف استارتر (50% ترموفیل +50% مزوفیل ، 25% ترموفیل + 75% مزوفیل ، 75% ترموفیل + 25% مزوفیل) همراه با گونه های مختلف باکتری های پروبیوتیک ( لاکتوباسیلوس اسیدوفیلوس، لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس) برای تولید پنیر پروبیوتیک سویا مورد استفاده قرار گرفت. تجزیه و تحلیل نتایج در یک طرح کاملا تصادفی شامل 12 تیمار با 3 تکرار با استفاده از آنالیز واریانس دو طرفه انجام شد. میانگین ها به روش آزمون چند دامنه ای دانکن در سطح احتمال 5 درصد مورد مقایسه قرار گرفتند. نتایج نشان داد که تیمار 10 (نمونه پنیر حاوی ترکیب استارتر (75% ترموفیل + 25% مزوفیل) + باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس) کمترین pH و بیشترین اسیدیته را داشت. بالاترین میزان اسید استیک مربوط به تیمار 12 (نمونه پنیر حاوی ترکیب استارتر (75% ترموفیل + 25% مزوفیل) + باکتری پروبیوتیک بیفیدوباکتریوم لاکتیس) بود. در تمام نمونه های پنیر سویای پروبیوتیک، جمعیت باکتری های پروبیوتیک در محدوده log cfu/g 8-7 بود. تیمار 6 (نمونه پنیر حاوی ترکیب استارتر (25% ترموفیل+75% مزوفیل) + باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس) بیشترین سختی، پیوستگی و فنریت بافت را داشت، همچنین تیمار 6 دارای بالاترین امتیاز کیفیت حسی بود، به همین دلیل این نمونه به عنوان تیمار برتر انتخاب شد. در مجموع نتایج تحقیق نشان داد که پنیر سویا محیط مناسبی برای رشد باکتری های پروبیوتیک و تولید فرآورده فراسودمند می باشد.
کلیدواژه‌ها
پنیر سویا
پروبیوتیک
زنده مانی
کیفیت حسی
بافت

موضوعات

عنوان مقاله English

Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese

نویسندگان English

Somayeh Mashayekh 1
Rezvan Pourahmad 2
Behrouz Akbari-Adergani 3
Mohammadreza Eshaghi 1
1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health, Treatment and Medical Education, Tehran
چکیده English

The aim of this study was to investigate the effect of different ratios of starter and kind of probiotic culture on the physicochemical, textural, microbial and sensory properties of probiotic soy cheese. Different ratios of starter (50% thermophilic + 50% mesophilic , 25% thermophilic + 75% mesophilic, 75% thermophilic + 25% mesophilic) with different species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis were used to produce probiotic soy cheese. The results were analyzed in a completely randomized design consisting of 12 treatments with 3 replications using two-way analysis of variance. The means were compared by Duncan's multiple range test at 5% probability level. The results showed that treatment 10 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the lowest pH and the highest acidity. The highest amount of acetic acid was related to treatment 12 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Bifidobacterium lactis probiotic bacterium). In all samples of probiotic soy cheese, the population of probiotic bacteria was in the range of 7-8 log cfu / g. Treatment 6 (cheese sample containing starter compound (25% thermophilic + 75% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the highest hardness, cohesiveness and tissue springiness, also treatment 6 had the highest sensory quality score, therefore this sample the best treatment was selected. Overall, the results showed that probiotic soy cheese is a suitable environment for the growth of probiotic bacteria and the production of a functional product.

کلیدواژه‌ها English

Soy cheese
probiotics
Survival
Sensory quality
texture
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