بررسی خصوصیات فیزیکوشیمیایی و حسی آب انگور حاوی پاراپروبیوتیک لاکتوباسیلوس گاسری‌ در زمان ماندگاری

نویسندگان
محمد مهدی قلیان 1
آرش بابایی 2
فاطمه زنده بودی 3
سید امیرمحمد Mortazavian 3
وحید کوشکی 1
1 گروه پژوهشی تبدیل و نگهداری انگور، پژوهشکده انگور و کشمش، دانشگاه ملایر، ملایر، ایران
2 گروه زیست شناسی، دانشکده علوم پایه، دانشگاه ملایر، ملایر، ایران
3 گروه علوم و صنایع غذایی، دانشکده علوم تغذیه و صنایع غذایی، انستیتو تحقیقات تغذیه و صنایع غذایی کشور، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران
10.22034/FSCT.20.141.49
چکیده
پاراپروبیوتیک‌ گروه جدیدی از ترکیبات عملگرا هستند که در اثر غیرفعالسازی برخی سویه‌های پروبیوتیک‌ها حاصل می‌شود. در پژوهش حاضر اثر استفاده از پاراپروبیوتیک لاکتوباسیلوس گاسری و زمان (30 روز) و دمای (4 و 24 درجه سلسیوس) نگهداری بر خصوصیات فیزیکوشیمیایی و حسی نوشیدنی آب انگور بررسی شد. ویژگی‌هایی نظیر pH، اسیدیته، ماده جامد محلول کل، کدورت و ویژگی‌های حسی مورد بررسی قرار گرفت. افزودن پاراپروبیوتیک تغییر محسوسی در pH و اسیدیته ایجاد نکرد و تیمار شاهد (آب انگور خالص) و تیمار پاراپروبیوتیک (آب انگور حاوی پاراپروبیوتیک) از این نظر تفاوتی نداشتند، هم چنین دما و زمان نگهداری نیز اثری بر این خصوصیات نداشت. افزون پاراپروبیوتیک‌ها موجب افزایش کدورت و ماده جامد محلول در نوشیدنی پاراپروبیوتیک شد و با افزایش مدت زمان نگهداری این دو ویژگی نیز افزایش یافت. نوشیدنی پارپروبیوتیک از نظر خصوصیات حسی بسیار مشابه با آب انگور خالص بود و دارای امتیاز پذیرش کلی مشابهی با آب انگور خالص بود که در طول زمان نگهداری در دماهای مختلف تغییر نکرد.
کلیدواژه‌ها
آب انگور
پاراپروبیوتیک
خصوصیات فیزیکوشیمیایی
مدت زمان و دمای نگهداری

موضوعات

عنوان مقاله English

Evaluating physicho-chemical and sensory properties of grape juice fortified with paraprobiotic Lactobacillus gasseri during storage

نویسندگان English

MOHAMMAD MAHDI GHOLIAN 1
Arash Babaei 2
fatemeh Zendeboodi 3
Seyyed Amir Mohammad Mortazavian 3
Vahid Koushki 1
1 1Department of Grape Processing and Preservation, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran.
2 Department of Biology, Faculty of Sciences, Malayer University, Malayer, Iran
3 Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
چکیده English

Paraprobiotic is a new group of functional compounds that obtains from the inactivation of a certain probiotics strain. In the present study, the effect of using paraprobiotic Lactobacillus gasseri and storage time (30 days) and temperature (4 and 24 ˚C) on the physicochemical and sensory properties of grape juice was investigated. Grape drink characteristics such as pH, acidity, total soluble solids, turbidity, and sensory attributes were evaluated. The addition of paraprobiotics did not change pH and acidity, and the control specimen (pure grape juice) and the paraprobiotic sample (grape juice containing paraprobiotics) did not differ in this respect. The addition of paraprobiotics increased the turbidity and total soluble solid in the paraprobiotic drink, and these two characteristics also increased with the increase in the storage time. Considering the sensory properties, the paraprobiotic drink was similar to pure grape juice and had similar overall acceptance scores to pure grape juice, which did not change during storage at different temperatures.

کلیدواژه‌ها English

grape juice
paraprobiotics
storage time and temperature
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