بررسی ویژگی‌های حسی و میکروبی ماست عملگرا حاوی عصاره فلفل دلمه‌ای

نویسندگان
حسین جوینده
بهروز علیزاده بهبهانی
محمدامین مهرنیا
گروه علوم وصنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.145.87
چکیده
غنی­سازی ماست با مواد سرشار از ترکیبات زیست­فعال، یکی از رو­ش­های کارآمد جهت مقابله با بروز بیماری­های مرتبط با کمبودهای تغذیه­ای است. درهرحال، به­کارگیری این روش ممکن است سبب تغییر ویژگی­های محصول گردد. بنابراین این تحقیق به منظور بررسی تأثیر عصاره فلفل دلمه­ای (BPE) با سه رنگ مختلف بر ویژگی­های حسی و میکروبی ماست قالبی انجام شد. برای تهیه ماست، مقدار 5% از عصاره­های تغلیظ شده فلفل دلمه­ای­ با رنگ­های زرد، نارنجی یا قرمز جایگزین شیر مورد استفاده در تولید ماست گردید. نتایج این تحقیق نشان داد که با به­کارگیری BPE در تولید ماست، شمارش باکتری­های آغازگر به­شکل معنی­داری افزایش یافت، اما در مورد ویژگی حسی، به غیر از بافت و ظاهر، امتیاز طعم و رنگ محصول کاهش یافت (01/0p<). مقدار میانگین باکتری­های اسید لاکتیک (LAB) ماست شاهد و حاوی عصاره­های فلفل دلمه­ای زرد، نارنجی و قرمز به­ترتیب 62/9، 09/10، 08/10 و Log CFU/g 10/10 تعیین شد. زمان نگهداری نیز اثر معنی­داری بر ویژگی­های مورد بررسی داشت و باگذشت زمان نگهداری، شمارش باکتری­های آغازگر و ویژگی­های حسی کاهش یافت. نتایج این تحقیق نشان داد هرچند افزودن BPE با رنگ­های متفاوت در فرمولاسیون تولید ماست سبب کاهش امتیاز ویژگی­های حسی طعم و رنگ می­گردید، اما تمامی نمونه­های ماست حاوی BPE از امتیازات حسی قابل قبولی برخوردار بودند (میانگین امتیاز > 7 یا خوب). درنتیجه باتوجه به ترکیبات عملگرای موجود در فلفل ­دلمه­ای، می­توان ماستی با خواص عملگرایی مطلوب تولید نمود. بنابراین، استفاده از BPE با رنگ­های مختلف (به­ویژه نارنجی) جهت تولید ماست فراسودمند پیشنهاد می­شود.
کلیدواژه‌ها
ماست قالبی
عصاره گیاهی
باکتری‌های آغازگر
امتیاز حسی

موضوعات

عنوان مقاله English

Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract

نویسندگان English

Hossein Jooyandeh
Behrooz Alizadeh behbahani
Mohammad Amin Mehrnia
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

The yoghurt fortification with bioactive-rich components is one of numerous approaches to prevent the diseases correlated with nutritional shortages. However, this method may alter product characteristics. Therefore, the aim of current research was to study the effect of bell pepper extract (BPE) with three different colors on the sensory and microbial properties of set yogurt. For yogurt preparation, 5% of concentrated BPE with the yellow, orange, or red colors were substituted with the milk used for yogurt production. Results showed that by using BPE in yogurt formulation, the count of starter bacteria increased meaningfully while for sensory attributes, except for yogurt texture and appearance, the scores of taste and color were significantly decreased (p<0.01). The mean viable counts of lactic acid bacteria (LAB) for control and yogurt samples containing yellow, orange and red BPE were determined as 9.62, 10.09, 10.08 and 10.10 Log CFU/g, respectively. The time of storage also had significant impact on the yogurt properties and as the time of storage increased, the count of LAB and sensory scores reduced notably. Results revealed that although addition of BPE with different colors into the yogurt formulation led to inferior scores of sensory characteristics (taste and color), all the yogurts containing BPE had acceptable sensory scores (mean scores>7, i.e. good mark). Consequently, with respect to the healthy components of bell pepper extracts, a yogurt with appropriate functionality could be produced. Therefore, the use of BPE with different colors (particularly orang BPE) in production of functional yogurt is recommended.

کلیدواژه‌ها English

set yogurt
Plant extract
starter culture
Sensory score
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