زنده مانی لاکتوباسیلوس پاراکازئی، ل. هلوتیکوس و بیفیدوباکتریوم لاکتیس در خامه ترش و بررسی تاثیر آن ها بر ویژگی های بافتی و حسی محصول

نویسنده
رضا کریمی
استادیار گروه علوم و صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران
10.22034/FSCT.21.151.76
چکیده
در مطالعه اخیر تاثیر باکتری های پروبیوتیک بر ویژگی های بافتی و حسی خامه ترش بررسی شد. نمونه های خامه با سه باکتری پروبیوتیک شامل لاکتوباسیلوس کازئی، ل. هلوتیکوس و بیفیدوباکتریوم لاکتیس به صورت کشت منفرد تلقیح شدند. مقادیر pH، زنده مانی باکتری های پروبیوتیک، ویژگی های بافتی و حسی نمونه های خامه ترش در روزهای 1، 15 و 30 نگهداری مورد ارزیابی قرار گرفتند. پارامترهای گفته شده با نمونه خامه شاهد مقایسه شدند. مقادیر pH، قابلیت زیستی پروبیوتیک ها، ویژگی های بافتی (سفتی، یکنواختی و چسبندگی) و ویژگی های حسی (طعم، پس طعم فلزی، ترشی، بو، حالت خامه ای، انسجام و بدطعمی) در نمونه های خامه بسته به نوع کشت مورد استفاده تغییر کردند. در مجموع، تلقیح باکتری های پروبیوتیک به خامه ترش می تواند باعث تولید یک محصول سلامتبخش جدید در بازار محصولات لبنی باشد.
کلیدواژه‌ها
پروبیوتیک
لبنیات
شیر
خامه
کشت

موضوعات

عنوان مقاله English

Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product

نویسنده English

Reza Karimi
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
چکیده English

In the present study the effects of probiotic bacteria on textural and sensorial attributes of sour cream was considered. The cream samples were incorporated by three probiotic bacteria including Lactobacillus casei, L.helveticus and Bifidobacterium lactis as single culture. The pH values, viability of probiotics, textural and sensorial features were evaluated at the time of 1, 15 and 30 days of storage. The mentioned parameters were compared to the control cream sample. The pH values, probiotic survival, textural (firmness, consistency and adhesiveness) and sensorial (off-note, cohesiveness, creaminess, odor, sourness, metallic after taste, taste) properties of cultured cream samples differed depending on the used cultures. Totally, incorporation of probiotic bacteria into sour cream can result in manufacturing of a new healthy product in the market of dairy products.

کلیدواژه‌ها English

Cream
Culture
Dairy
Milk
Probiotic
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