اثر مکمل پودر چای سبز بر پتانسیل پروبیوتیکی، خواص آنتی اکسیدانی، فیزیکوشیمیایی و حسی بستنی پروبیوتیک

نویسندگان
آیت تقوی زنوز
مریم قانع
گروه زیست شناسی، واحد اسلامشهر، دانشگاه آزاد اسلامی، اسلامشهر، ایران
10.22034/FSCT.21.155.27
چکیده
در سال های اخیر، تقاضا برای غذاهای سالم و کاربردی افزایش یافته است و صنایع غذایی در تلاش است تا این نیازهای جدید را برطرف کند. این مطالعه با هدف ارزیابی اثر غلظت‌های مختلف پودر چای سبز بر ویژگی‌های فیزیکوشیمیایی، ویژگی‌های حسی، فعالیت آنتی‌اکسیدانی و زنده مانی باکتری های پروبیوتیک در یک دوره نگهداری 90 روزه انجام شد. هفت نمونه بستنی حاوی 0 تا 3 درصد پودر چای سبز و لاکتوباسیلوس کازئی تولید و در روزهای 0، 30، 60 و 90 مورد ارزیابی قرار گرفت. از روش های فولین سیکالتو و دی فنیل پیکریل هیدرازیل برای تعیین محتوای پلی فنل کل و خاصیت آنتی اکسیدانی استفاده شد. نتایج نشان داد که اسیدیته، فعالیت آنتی اکسیدانی، پلی فنل کل، ویسکوزیته، مقاومت به ذوب و تعداد سلول های زنده لاکتوباسیلوس کازئی با افزایش غلظت پودر چای سبز افزایش یافت (05/0>p). همچنین با گذشت زمان، تفاوت معنی داری در ویسکوزیته و مواد جامد کل مشاهده نشد، اما فنل کل، فعالیت آنتی اکسیدانی و زنده مانی باکتری های پروبیوتیک به طور معنی داری کاهش یافت (05/0>p). نتایج ارزیابی حسی نشان داد که طعم و رنگ نمونه‌های حاوی 5/1 و 2 درصد پودر چای سبز بالاترین امتیاز را به خود اختصاص دادند (05/0>p). نمونه‌های حاوی 5/1 درصد پودر چای سبز که دارای بالاترین امتیاز رنگ، طعم و مقبولیت کلی، فعالیت آنتی‌اکسیدانی بالا و تعداد سلول های زنده لاکتوباسیلوس کازئی بیش از cfu/g 107 در طول دوره نگهداری بودند، می‌توانند به عنوان یک محصول جدید با خواص ارتقاء دهنده سلامت معرفی شوند.
کلیدواژه‌ها
فعالیت آنتی اکسیدانی
پودر چای سبز
بستنی پروبیوتیک
زنده مانی پروبیوتیک

موضوعات

عنوان مقاله English

Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream

نویسندگان English

Ayat Taghavi Zonus
Maryam Ghane
Department of Biology, Islamshahr Branch, Islamic Azad University, Islamshahr, Iran
چکیده English

In recent years, the demand for healthy functional foods has increased and food industry is trying to meet these new needs. This study aimed to assess the effect of different concentrations of green tea powder (GTP) on the physicochemical characteristics, sensory properties, antioxidant activity, and culture viability of probiotic ice cream over a 90-day storage period. Seven ice cream samples containing 0–3% GTP and Lactobacillus casei were produced and evaluated at 0, 30, 60, and 90 days of storage. Folin-Ciocalteu and diphenyl picrylhydrazyl (DPPH) methods were applied to determine the total polyphenol content and antioxidant property, respectively. The results showed that the titratable acidity, antioxidant activity, total polyphenols, viscosity, melting resistance, and viable count of L. casei increased with increasing GTP concentration (p<0.05). Also over time, there was no significant difference in viscosity and total solids, but the total phenol, antioxidant activity, and viability of probiotic bacteria decreased significantly (p<0.05). The results of the sensory evaluation revealed that the flavor and color of the samples containing 1.5 and 2% GTP had the highest scores (p<0.05). Samples containing 1.5 % GTP that had the highest score of color, flavor, and overall acceptability, high antioxidant activity and viable count of L. casei ≥ 107 cfu/g during storage could be introduced as a new product with health-promoting properties.

کلیدواژه‌ها English

Antioxidant activity
Green tea powder
Probiotic ice cream
Probiotic viability
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