اثر شلغم، کدو حلوایی و مخمر نانوایی بر فلور میکروبی و بافت دوینه

نویسندگان
سحر بهرامی 1
نفیسه دعوتی 2
نوشین نوشیروانی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.19.133.197
چکیده
اخیرا تولید محصولات تخمیری به دلیل فواید سلامت­ بخش آن به طور چشم­گیری مورد توجه قرار گرفته است. دوینه یک فرآورده تخمیری شیری-غلاته است که غالبا در مناطق غرب ایران به صورت سنتی تهیه می­شود. هدف از این مطالعه بررسی افزودن 8% شلغم، 8% کدو حلوایی به عنوان مکمل مغذی و مقادیر متفاوت خمیرترش 0، 0.5 و 1% جهت دستیابی به فرمولاسیونی بهینه با بافت مناسب و فلور میکروبی پایین در طی 9 روز تخمیر بود. نتایج نشان داد که تیمارهای شلغم، کدو حلوایی و مخمر نانوایی باعث بهبود بافت و کاهش فلور میکروبی دوینه شدند. در نمونه­های دوینه حاوی مکمل مغذی و مخمر نانوایی، ویسکوزیته افزایش یافت و متقابلا رشد باکتری­های بیماری‌زا و pHکاهش معنی­داری (p<0.05) نسبت به نمونه شاهد در طی زمان تخمیر نشان داد. در حالیکه جذب آب و روغن اختلاف معنی­داری (p<0.05) در نمونه­ها نشان نداد. براساس نتایج، فرمولاسیون حاوی 1% مخمر نانوایی و 8% شلغم به دلیل بافت بهتر و کنترل بهتر فساد میکروبی پیشنهاد می­شود.
کلیدواژه‌ها
دوینه
شلغم
کدو حلوایی
مخمر نانوایی

موضوعات

عنوان مقاله English

Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh

نویسندگان English

SAHAR BAHRAMI 1
nafiseh davati 2
Nooshin Noshirvani 3
1 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
2 Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran Email: n.davati@basu.ac.ir
3 Assistant professor, Department of Food Science and Technology, Faculty of Technical and Natural Resources of Tuyserkan, Bu-Ali Sina University, Hamedan
چکیده English

Recently, the production of fermented products has received significant attention due to health benefits. Doineh is a cereal- dairy based fermented product that is often traditionally prepared in the western regions of Iran. The aim of this study was to investigate the effect of adding 8% turnip, 8% pumpkin as a nutritious supplement and different amounts of bakery yeast 0, 0.5 and 1% to achieve an optimal formulation with a good texture and low microbial flora during 9 days fermentation.­­ The results showed that the treatments of turnip, pumpkin and bakery yeast improved the texture and reduced microbial flora of doineh. The viscosity of doineh samples containing bakery yeast increased and in contrast, the growth of pathogenic bacteria and pH significantly (p<0.05) decreased compared to the control. While, water and oil adsorption showed no significant difference (­p<0.05) in the samples. Based on the results, formulations containing 1% bakery yeast and 8% Turnip are suggested because of better texture and better control of microbial­ spoilage.

Keywords: Doineh, Turnip, Pumpkin, Bakery yeast.

کلیدواژه‌ها English

Doineh
Turnip
Pumpkin
Bakery yeast
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