تأثیر پودر آب‌پنیر فراپالایش و لاکتولوز بر قابلیت زنده‌مانی باکتری‌ بیفیدوباکتریوم بیفیدیوم و ویژگی‌های رنگ و حسی پنیر سین‌بیوتیک فراپالوده

نویسندگان
غزال نصرتی 1
حسین جوینده 2
محمد حجتی 1
محمد نوشاد 1
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.141.238
چکیده
در طول چند دهه اخیر، آگاهی مصرف­کنندگان در مورد اهمیت دریافت مود غذایی سلامت­بخش منجر به تمایل آن­ها به سمت مصرف مواد غذایی خاص و افزوده­های غذایی شده است که مزایای سلامت­بخش قابل توجهی به­همراه خود دارند. این شرایط منجر به توسعه غذاهای فراسودمند شده ­است. در پژوهش حاضر، تاثیر غلظت­های مختلف پودر آب­پنیر فراپالوده املاح­گیری شده (DUWP) در سطوح صفر، ١ و ٢ درصد (W/V) و لاکتولوز در سطوح 0 و ١ درصد، (W/V) بر پنیر سین­بیوتیک فراپالوده به­عنوان یک غذای فراسودمند مورد ارزیابی قرار گرفت. شاخص­های رنگ، پذیرش کلی و قابلیت زنده­مانی باکتری­های بیفیدوباکتریوم بیفیدیوم طی ٦٠ روز نگهداری در دمای ℃٤ بررسی شد. نتایج نشان داد که با افزایش پودرهای لاکتولوز و DUWP، تعداد پروبیوتیک­ها در نمونه­های پنیر افزایش و با گذشت زمان نگهداری تعداد آن­ها کاهش معنی­داری یافت (٠٠١/٠p<)؛ هرچند در پایان زمان 60 روز نگهداری، تعداد باکتری­های پروبیوتیک در نمونه­های حاوی پودرهای لاکتولوز و سطوح 1 و 2% DUWP همچنان بالاتر از محدوده­ی استاندارد غذاهای پروبیوتیک (Log cfu/g 107>) قرار داشت. نتایج رنگ­سنجی نشان داد میزان روشنایی (L*) تحت تأثیر پودر DUWPو گذشت زمان نگهداری به­طور معنی­داری کاهش یافت (٠٠١/٠p<) اما افزودن پودرلاکتولوز و DUWPتأثیری بر شاخص­­های a* و b* نگذاشت. براساس نتایج به­دست آمده، نمونه پنیر سین­بیوتیک حاوی 1% پودر DUWP و ١% پودر لاکتولوز از شمارش باکتری­های پروبیوتیک بالاتری نسبت به نمونه شاهد برخوردار بود؛ درحالی که اختلافی میان دو نمونه مذکور از نظر کیفیت رنگ و پذیرش­کلی مشاهده نگردید. بنابراین این نمونه پنیر سین­بیوتیک فراپالوده به­عنوان بهترین نمونه فراسودمند مشخص گردید.
کلیدواژه‌ها
پری‌بیوتیک
شاخص‌های رنگ
آب‌پنیر املاح‌گیری شده
زمان نگهداری

موضوعات

عنوان مقاله English

Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese

نویسندگان English

Ghazal Nosrati 1
Hossein Jooyandeh 2
Mohammad Hojjati 1
Mohammad Noshad 1
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

During last decades, consumer awareness in importance of healthy intake has led their tendency towards the potential health benefits of particular foods and food ingredients. These conditions resulted in development of functional foods. In the current research, the effect of different concentrations of demineralized ultrafiltrated whey powder (DUWP) at levels of 0, 1 and 2% (W/V) and lactulose at levels of 0 and 1% (W/V) on symbiotic ultrafiltrated cheese were evaluated as a functional food. The color values, total acceptability and survival ability of Bifidobacterium bifidium during 60 days of storage at 4 °C were studied. Results showed that as the amount of lactulose and DUWP powders increased, the number of probiotics enhanced meaningfully, while the number of probiotic bacteria deceased with passing the storage time (p<0.001). However, the count of probiotic bacteria in samples containing lactulose and 1 or 2% DUWP at the end of 60 days of storage time were in the standard range of probiotic foods (>107 Log cfu/g). The colorimetric results showed that as the amount of DUWP and the storage time increased, the lightness (L*) decreased significantly (p<0.001); but addition of both powders had no significant effect on a* and b* values. Based on the obtained results, the synbiotic cheese containing 1% DUWP and 1% lactulose powder as compare to control sample had a higher count of probiotic bacteria. Meanwhile, no differences in color quality and total acceptability were found between these two samples. Therefore, this synbiotic ultrafiltrated cheese was determined as the best functional cheese sample.

کلیدواژه‌ها English

Prebiotic
Color values
Demineralized whey
Storage period
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