بهینه سازی فرمولاسیون نوشیدنی فراسودمند سین بیوتیک برپایه جوانه ترکیبی چاودار و ماش

نویسندگان
پریسا شمسایی 1
سید ابراهیم حسینی 2
غلام حسن اسدی 1
انوشه شریفان 1
1 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
2 گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی ، واحد علوم و تحقیقات ، تهران ، ایران
10.22034/FSCT.19.127.31
چکیده
به دلیل محدودیت­های پروبیوتیک­های لبنی، تقاضای فزاینده­ای برای مواد غذایی پروبیوتیک غیرلبنی وجود دارد. در این مطالعه، نوشیدنی سین بیوتیک از مخلوط ماش و جوانه چاودار تلقیح­شده با لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس کازئی به میزان CFU.ml-1 108×3/1 تهیه شد. در این راستا، تأثیر پری بیوتیک‌های افزوده شده (اینولین و اولیگوفروکتوز) و کشت استارتر بر روی زنده‌مانی پروبیوتیک در طول نگهداری در دمای دیخچال بررسی شد. علاوه بر این، اسیدیته قابل تیتراسیون، pH، محتوای فنلی، فعالیت آنتی اکسیدانی و ویژگی­های حسی در طی 28 روز مورد ارزیابی قرار گرفت. محصول به­دست­آمده زنده ماندنی خوبی را برای L. casei با مقدار CFU.ml-1 107 و L. plantarum با مقدار CFU.ml-1 106 پس از 4 هفته نگهداری در شرایط یخچال نشان داد و هیچ گونه تغییری در کیفیت آن مشاهده نشد. پری‌بیوتیک‌های اضافه‌شده به نوشیدنی منجر به کاهش قابل‌توجهی در محتوای فنلی شد(0.05 p < )، و این احتمالاً به دلیل تعامل بین فیبرهای غذایی و ترکیبات فنلی بوده است. الیگوفروکتوز و اینولین امتیازات حسی را بهبود بخشیدند. تیمار حاوی هر دو پروبیوتیک و پری بیوتیک­ها بالاترین امتیازات حسی را در طول مدت نگهداری نشان دادند (0.05 p <). این نوشیدنی می‌تواند جایگزین خوبی برای نوشیدنی‌های حاوی لبنیات و مواد آلرژی‌زا به لاکتوز و پروتئین باشد.
کلیدواژه‌ها
ماش
پری بیوتیک
پروبیوتیک
چاودار
آنتی اکسیدان

موضوعات

عنوان مقاله English

Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts

نویسندگان English

Parisa Shamsaie 1
seyed ebrahim hosseini 2
Gholamhassan Asadi Asadi 1
Anousheh Sharifan 1
1 Ph.D student of Food Science & Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
2 Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 * 108 CFU.ml-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (107 CFU.ml-1), and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.

کلیدواژه‌ها English

Mung bean
Prebiotic
Probiotic
Rye
Symbiotic
Antioxidant
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