بررسی زنده مانی لاکتوباسیلوس اسیدوفیلوس در ماست هم زده سین بیوتیک با استفاده از فیبر لیمو

نویسندگان
علیرضا شهاب لواسانی 1
سمیرا سجادی 2
بیژن خورشیدپور 3
1 1. مرکز تحقیقات فناوری های نوین تولید غذای سالم، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
2 2. دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 3. گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
10.22034/FSCT.22.161.137
چکیده
این تحقیق با هدف اندازه‎گیری خواص فیزیکوشیمیایی، میکروبی و حسی ماست همزده سین‎بیوتیک حاوی فیبر لیمو و باکتری پروبیوتیک لاکتوباسیلوس اسیدوفیلوس طی 20 روز نگهداری انجام شد. ویژگی‎های حسی در روز تولید، روز دهم و روز بیستم توسط 5 ارزیاب آموزش دیده با 5 تیمار (25/0، 5/0، 75/0 و 1 درصد فیبر لیمو) و سه تکرار ارزیابی و برای تجزیه‎و‎تحلیل داده‎ها از آزمون چند دامنه‎ای دانکن، از نرم افزار آماری SPSS21 در سطح احتمال 95 درصد (P<0.05)و برای ترسیم نمودارها از نرم‎افزار اکسل استفاده شد. مطابق با نتایج اثر نوع نمونه و زمان نگهداری بر اسیدیته، pH، سینرزیس، ماده‎خشک، ویسکوزیته، زنده‎مانی باکتری و شاخص‎های ارزیابی حسی (به جز اثر زمان نگهداری بر پذیرش‎کلی) معنی‎دار بود (05/0≥p). نتایج فیزیکوشیمیایی، میکروبی و حسی نشان داد با افزایش فیبر لیمو pH، سینرزیس و شاخص‎های ارزیابی حسی کاهش و اسیدیته، ماده خشک، ویسکوزیته، زنده مانی باکتری پروبیوتیک افزایش یافت. همچنین با افزایش زمان نگهداری pH، ویسکوزیته، زنده‎مانی باکتری پروبیوتیک و شاخص‎های ارزیابی حسی کاهش و اسیدیته، سینرزیس و ماده‎خشک افزایش یافت. مقدار چربی در تمامی تیمارها و دوره‎های نگهداری مقدار 5/0 درصد بود. مطابق با نتایج ارزیابی حسی و همچنین با توجه به زنده‎مانی باکتری پروبیوتیک تیمار حاوی 25/0 درصد فیبر لیمو به عنوان تیمار برتر معرفی گردید.
کلیدواژه‌ها
سین‎بیوتیک
فیبر لیمو
لاکتوباسیلوس اسیدوفیلوس
ماست همزده

موضوعات

عنوان مقاله English

The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber

نویسندگان English

Alireza Shahab Lavasani 1
Samira Sajjadi 2
Bijan Khorshidpour 3
1 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

The aim of this study was to measure the physicochemical, microbial and sensory properties of synbiotic stirred yogurt containing lemon fiber and probiotic bacterium Lactobacillus acidophilus during 20 days of storage. Sensory characteristics on days 0, 10 and 20 were evaluated by 5 trained panelists with 5 treatments (0.25, 0.5, 0.75 and 1 percentage of lemon fiber) The observed data were analyzed by SPSS.21 software. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Excel software was used to draw the charts. According to the results, the effect of sample type and storage time on acidity, pH, synersis, dry matter, viscosity, bacterial viability and sensory indices (except for the effect of storage time on the overall acceptance) was significant (p≤0.05). Physicochemical, microbial and sensory results showed that with increasing lemon fiber content, pH, synersis and sensory indices decreased and acidity, dry matter, viscosity, and survival of probiotic bacteria increased. Also, with increasing storage time, pH, viscosity, probiotic bacterial viability and sensory indices decreased and acidity, synersis and dry matter content increased. The fat content of all treatments within all storage periods was 0.5%. According to the results of sensory evaluation and also considering probiotic bacterial viability, the treatment containing 0.25% lemon fiber was introduced as the superior treatment.

کلیدواژه‌ها English

Lemon fiber
Lactobacillus acidophilus
Synbiotic
Stirred Yogurt
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