تولید نوشیدنی فراسودمند فاقد گلوتن بر پایه جودوسر حاوی عصاره زنجبیل و کاربرد استویا به عنوان جایگزین شکر

نویسندگان
انیس طالبی
لیلا رفیعی
دانشجوی دکتری علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
10.22034/FSCT.20.143.46
چکیده
امروزه توسعه غذاهای ایمن، غیرآلرژی­زا و غنی شده با مواد مغذی و ترکیبات زیست فعال به منظور بهینه‌سازی سیستم ایمنی، پیشگیری و کاهش بیماری­ها افزایش یافته است؛ لذا هدف از این پژوهش تهیه نوشیدنی فراسودمند فاقد گلوتن بر پایه جودوسر حاوی عصاره زنجبیل و استویا بود. بدین منظور اثر عصاره زنجبیل در سطوح 5/1، 3 و 5/4% و جایگزینی استویا با ساکارز در سطوح 25، 50 و 75% در قالب آزمایش فاکتوریل بر پایه طرح کاملا تصادفی در فرمولاسیون نوشیدنی فراسودمند فاقد گلوتن بر پایه جودوسر حاوی باکتری پروبیوتیک لاکتوباسیلوس پلانتاریوم به منظور بررسی ویژگی­های فیزیکوشیمیایی، حسی و میکروبی در طی مدت زمان نگهداری (21 روز) مورد ارزیابی قرار گرفت. نتایج حاصله نشان داد که در طی مدت زمان نگهداری در تمامی تیمارهای مورد بررسی میزان بریکس، ماده جامد کل، pH و ظرفیت آنتی اکسیدانی به طور معناداری کاهش و میزان اسیدیته نمونه­ها افزایش یافت و از طرفی با افزودن عصاره زنجبیل میزان بریکس، ماده جامد کل و pH نمونه­های نوشیدنی تولیدی کاهش و ظرفیت آنتی اکسیدانی و اسیدیته نمونه­ها افزایش یافت؛ همچنین جایگزینی استویا با ساکارز منجربه کاهش بریکس، ماده جامد کل، اسیدیته گردید ولی میزان pH و ظرفیت آنتی اکسیدانی به طور معناداری افزایش یافتند. نتایج بررسی زنده مانی باکتری­های پروبیوتیک لاکتوباسیلوس پلانتاریوم نشان داد که در تمامی نمونه­ها، رشد باکتری­ها با گذشت زمان روند کاهشی داشته ولی با این وجود میزان باکتری­های زنده در محدوده استاندارد حفظ گردید. براساس نتایج ارزیابی حسی نیز نمونه­ی حاوی3% عصاره زنجبیل و 25% استویا از نظر ارزیابان امتیاز بالاتری کسب کرد. در نهایت براساس تمامی نتایج حاصله می­توان بیان کرد که افزودن عصاره زنجبیل و شیرین کننده استویا در نوشیدنی فراسودمند فاقد گلوتن منجر به بهبود خصوصیات نوشیدنی تولیدی گردید و می­توان به عنوان یک نوشیدنی فراسودمند جدید با خواص تغذیه­ای مطلوب معرفی کرد.
کلیدواژه‌ها
نوشیدنی فاقد گلوتن
پروبیوتیک
عصاره زنجبیل
استویا

موضوعات

عنوان مقاله English

production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute

نویسندگان English

anis talebi
Leila Rafiei
PhD candidate in Food Science and Technology, Agriculture Faculty, Urmia university, Urmia, Iran
چکیده English

Nowadays, developing of safe, non-allergenic, enriched with nutrients and bioactive compounds foods in order to optimize the immune system, prevent and reduce diseases has increased; Therefore, the aim of this research was to prepare a gluten-free functional beverage based on oat containing ginger extract and stevia. For this purpose, the effect of ginger extract (1.5, 3, 4.5%) and the replacement of stevia with sucrose ( 25, 50, 75%) in the form of a factorial experiment based on a completely randomized design in the formulation of a functional gluten-free beverage based on oat containing L.plantarium bacteria was evaluated in order to investigate its physicochemical, sensory and microbial properties during the storage (21 days). The results showed that during the storage, in all treatments, the amount of Brix, total solid, pH and antioxidant capacity decreased significantly and the acidity of the samples increased and on the other hand, with the addition of ginger extract the amount of Brix, total solid and pH of the produced beverage samples decreased and the antioxidant capacity and acidity of the samples increased; Also, the replacement of stevia led to a decrease in Brix, total solid, acidity, but the pH and antioxidant capacity increased significantly. The results of the study of the survival of Plantarium bacteria showed that in all samples, the growth of bacteria decreased during the storage, but the amount of live bacteria was maintained within the standard range. Based on the sensory evaluation results, the sample containing 3% ginger extract and 25% stevia received a higher score from the panalists. Finally, based on all the results, it can be said that the addition of ginger extract and stevia in gluten-free functional beverage led to the improvement the properties of beverage and it can be introduced as a new functional beverage with favorable nutritional properties.

کلیدواژه‌ها English

Gluten-free beverage
Probiotic
ginger extract
Stevia
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