بررسی تاثیر عصاره آبی- الکلی گیاه دارویی آویشن و اینولین بر خواص فیزیکوشیمیایی ماست سنتی بوکز ایلام

نویسندگان
محمدیار حسینی 1
طیب سیفی 2
1 استادیار گروه صنایع غذایی،دانشکده کشاورزی، دانشگاه ایلام، ایلام، ایران
2 کارشناسی ارشد باکتری شناسی دامپزشکی، دانشگاه ایلام، ایلام، ایران
10.22034/FSCT.19.126.103
چکیده
در این مطالعه از عصاره آبی- الکلی آویشن در ماست با هدف افزایش مقبولیت مصرف و ارتقاء خصوصیات کیفی آن استفاده شد. به جهت کیفیت بهتر ماست محلی بوکز ایلام، اینولین در غلظتهای (0/05%، 0/075% ، 0/1% و 0/125%) به فرمولاسیون آن نیز اضافه شد. نمونه‌های تولیدی از نقطه نظر آزمون‌های کیفی ارزیابی و با نمونه شاهد (ماست بوکز بدون اینولین و آویشن) مقایسه گردید. به این منظور عصاره آویشن در غلظتهای (2%، 4%، 6% و 8%) به شیر مورد استفاده شده در تهیـه ماسـت اضـافه شـد و میـزان pH ، اسیدیته، آب اندازی، ظرفیت نگهداری آب، میزان استالدئید، ویسکوزیته و شمارش کلی باکتریها در 1 ،6 ،11 و 21 روز پس از تولید مورد ارزیـابی قرار گرفت.

بررسی نتایج نشان داد در تیمارهای آزمایش، نتایج آزمون‌های pH، اسیدیته، آب اندازی، ظرفیت نگهداری آب، میزان استالدئید، ویسکوزیته و شمارش کلی باکتری در طول نگهداری اختلاف معنی­داری بایکدیگر داشتند(0/05>P) اما در خواص ارگانولپتیکی بجز صفت بو، بقیه صفات طعم، رنگ و احساس دهانی که توسط 10 داور آموزش دیده بررسی شد، اختلاف معنی دار نداشت (0/05>P). برطبق نتایج این تحقیق، نمونه ماست حاوی 0/125% اینولین و 2% آویشن کمترین pH و افزایش اسیدیته را دارا می باشد و ظرفیت نگهداری آب را در مدت 16 روز دارد. همچنین نمونه محتوی 15/0 اینولین، کم‌ترین درصد آب اندازی و بیشترین تعداد باکتری را بعد از 21 روز کسب کرد. ازنظر بیشترین مقادیر ویسکوزیته و استالدهید، نمونه های حاوی 0/125% اینولین و 6% آویشن را به ترتیب در 7 و 16 روز بخود اختصاص دادند (0/05>P). نتایج آزمایشات نشان داد در طی نگهداری با کاهش pH در تیمارها، ماده خشک افزایش می یابد و کاهش چربی در نمونه ها رخ می دهد و درصد آب اندازی نیز کاهش می یابدکه سبب افزایش ویسکوزیته می شود.
کلیدواژه‌ها
اینولین
فیزیکوشیمیایی
عصاره آویشن
ماست سنتی

موضوعات

عنوان مقاله English

The effect of aqueous-alcoholic extract of thyme and inulin on physicochemical properties of traditional Bokez Ilam yogurt

نویسندگان English

mohammadyar hosseini 1
tayeb seifi 2
1 Assistant Professor, Department of Food Industry, Faculty of Agriculture, Ilam University, Ilam, Iran
2 Master of Veterinary Science, Ilam University, Ilam, Iran
چکیده English

In this study, the aqueous-alcoholic extract of thyme in yogurt was used with the aim of increasing the acceptability of consumption and improving its quality characteristics. Due to the better quality of local BkezIlam yogurt, inulin was added to its formulation in concentrations (0.05%, 0.075%, 0.1% and 0.125%). The produced samples were evaluated from the point of view of quality tests and compared with the control sample (yogurt without inulin and thyme). For this purpose, thyme extract in concentrations (2%, 4%, 6% and 8%) was added to the milk used in the preparation of yogurt.PH, acidity, hydration, water holding capacity, acetaldehyde, viscosity and total bacterial count were evaluated at 1, 6, 11 and 21 days after production.The results showed that in the experimental treatments, the results of pH, acidity, synersis, water holding capacity, acetaldehyde content, viscosity and total bacterial count during storage were significantly different from each other (P <0.05). However, there was no significant difference in organoleptic properties except odor and other properties as taste, consistency, color, mouthfeel and general acceptance is not significant, which were evaluated by 10 trained judges (P <0.05). According to the results of this study, yogurt sample contains 0.125% inulin and 2% thyme has the lowest pH and increased acidity and water holding capacity for 16 days. Also, the sample containing 0.15 inulin obtained the lowest percentage of synersis and the highest number of bacteria after 21 days. In terms of viscosity and acetaldehyde, samples containing 0.125% inulin and 6% thyme had the highest values ​​at 7 and 16 days, respectively (P <0.05). The experimental results showed that during storage, with decreasing pH in the treatments, dry matter increases and fat decreases in the samples and the percentage of synersis decreases, which increases the viscosity.

کلیدواژه‌ها English

Inulin
Physicochemical
Thyme extract
traditional yogurt
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