بررسی تأثیر اسانس پونه کوهی و صمغ ژلان بر ویژگی‌های کیفی و ماندگاری دوغ گرمادیده بدون گاز

نویسندگان
گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
چکیده
در تحقیق حاضر تأثیر سطوح مختلف اسانس پونه کوهی (0، 250 و ppm 500) و صمغ ژلان (0، 25/0، 5/0 و 75/0 درصد) بر خصوصیات فیزیکوشیمیایی، میکروبی و حسی دوغ در طی 60 روز نگهداری در شرایط یخچال بررسی گردید. نتایج نشان داد که صمغ ژلان و اسانس پونه کوهی تأثیر معنی­داری ( p<0.05 ) بر خصوصیات شیمیایی دوغ شامل اسیدیته، pH، چربی و ماده خشک نداشت. افزودن صمغ ژلان به دوغ موجب افزایش ویسکوزیته و پایداری دوغ گردید. اسانس پونه کوهی موجب افزایش معنی­دار ( p<0.05 ) مهار رادیکال DPPH و کاهش اکسیداسیون گردید. حداقل غلظت بازدارندگی و حداقل غلظت باکتری­کشی اسانس پونه کوهی بر روی اشرشیاکلای به ترتیب 6/1 و 12/3 میلی­گرم/ میلی­لیتر و جهت استافیلوکوکوس­اورئوس به ترتیب 4/0 و 80/0 میلی­گرم/ میلی­لیتر گزارش شد. از نظر خصوصیات حسی، کاربرد اسانس پونه کوهی و صمغ ژلان تأثیر معنی­داری ( p<0.05 ) بر رنگ دوغ نداشت اما اسانس موجب بهبود امتیاز طعم دوغ و صمغ ژلان موجب بهبود احساس دهانی گردید. دوغ حاوی 5/0 درصد صمغ ژلان و ppm 250 اسانس پونه کوهی از نظر خصوصیات حسی دارای مقبولیت و پایداری بیشتر وفاقد آلودگی بود که به عنوان تیمار برتر شناخته شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh

نویسندگان English

mohammadmehdi Zholmajd Haghighi
Alireza Shahab Lavasani
Nazanin Zand
Department of Food Science and Technology, College of Agriculture, Varamin –Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

In present study, the effect of different levels of oregano essential oil (0, 250 and 500 ppm) and gellan gum (0, 0.25, 0.5 and 0.75%) on the physicochemical, microbial and sensory properties of doogh during 60 days of storage in refrigerator conditions. The results showed that gellan gum and oregano essential oil had no significant effect (p<0.05) on the chemical properties of doogh including acidity, pH, fat and dry matter. Adding gellan gum to doogh increased the viscosity and stability of Doogh. Oregano essential oil significantly increased (p<0.05) DPPH radical inhibition and reduced oxidation. The minimum inhibitory concentration and the minimum bactericidal concentration of oregano essential oil on Escherichia coli are 1.6 and 3.12 mg/ml, respectively, and for Staphylococcus aureus, 0.4 and 0.80 mg/ml, respectively. was reported. In terms of sensory characteristics, the use of oregano essential oil and gellan gum did not have a significant effect (p<0.05) on the color of doogh, but the essential oil improved the flavor of doogh, gellan gum improved the mouth feeling. The doogh containing 0.5% gellan gum and 250 ppm of oregano essential oil had more acceptability and stability in terms of sensory properties and was free of contamination, which was recognized as the best treatment.

کلیدواژه‌ها English

Doogh
Oregano
Gelan gum
Quality feature
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