تولید و فرمولاسیون شکلات تلخ سین بیوتیک بر پایه میکروکپسول های لاکتوباسیلوس کازئی و پودر شاه بلوط و ارزیابی بقای پروبیوتیک در طی دوره نگهداری

نویسندگان
الناز تقی زاده 1
فرزانه عبدالملکی 2
انوشه شریفان 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
2 استادیار گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران.
3 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
10.22034/FSCT.19.130.23
چکیده
استفاده از فیبرها در صنایع مختلف غذایی از جمله شکلات در سال های اخیر رواج داشته است. با توجه به ارزش تغذیه ای شناخته شده شاه بلوط در این تحقیق پس از تهیه و آماده سازی فیبر، آزمون های ارزیابی ترکیبات فنولی و محتوی تانن تجمع یافته بررسی شد .اثر مثبت ریزپوشانی بر قابلیت تحمل شرایط شبیه سازی شده معده و روده توسط پروبیوتیک ها ثابت شده است.نتایج نشان داد که میزان ترکیبات فنولی کل برابر با 32/184 و میزان تانن تجمع یافته برابر با 1/5 میلی گرم بر گرم نمونه بود.همچنین میکروکپسول ها کروی، هموژن و با اندازه هایی بین 100 تا 300 میکرومتر می باشند. بین ذرات حالت آگلومراسیون وجود نداشت و به صورت یکنواخت بود. جمعیت باکتری های به دام افتاده در میکروکپسول ها 710×7 کلنی بر گرم بود. همچنین با افزایش میزان درصد استفاده از میکروکپسول ها و فیبر شاه بلوط میزان درصدرطوبت، سختی و اسیدیته تیمارهای شکلات افزایش یافت.بقای لاکتوباسیلوس کازئی در تیمارT3در بالاترین حالت ممکن بین تیمارهای تحقیق قرار داشت. میزان شاخص جمعیت میکروبی در طی زمان نگهداری کاهش یافت و از نظر خصوصیات حسی تیمارT6دارای مطلوبیت کمتری نسبت به سایر تیمارها بود.
کلیدواژه‌ها
فیبر شاه بلوط
لاکتوباسیلوس کازئی
بقای پروبیوتیک
ریزپوشانی

موضوعات

عنوان مقاله English

Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage

نویسندگان English

Elnaz Taghizadeh 1
farzaneh abdolmaleki 2
anousheh Sharifan 3
1 1- M. Sc. Student of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 2- Assistant Professor of the Department of Food Science & Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
3 3- Associate Professor of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده English

In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g. Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7× 10 7 colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments.

کلیدواژه‌ها English

Chestnut fiber
Lactobacillus casei
Probiotic survival
Microencapsulation
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