بهینه سازی خصوصیات فیزیکوشیمیایی، بافتی و حسی ماست کم چرب با افزودن صمغ دانه شنبلیله و ریحان و بررسی تاثیر آن بر زنده مانی بیفیدوباکتریوم بیفیدوم

نویسندگان
سینا خادمی دهکردی 1
مریم جعفری 2
1 گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
10.22034/FSCT.22.162.73
چکیده
استفاده از جایگزین­های چربی با خواص پری‌بیوتیکی از جمله صمغ دانه‌ها می‌تواند راهکار مناسبی برای بهبود ویژگی­های کیفی محصولات کم‌چرب باشد. در این پژوهش از روش سطح پاسخ با طرح مرکب مرکزی به منظور مطالعه اثر صمغ دانه ریحان در پنج سطح (2/0-0 درصد) و شنبلیله (2/0-0 درصد) بر خواص فیزیکوشیمیایی، بافتی و ارگانولپتیکی ماست کم‌چرب استفاده گردید. نتایج نشان داد که با افزایش میزان صمغ­ها در فرمولاسیون ماست کم‌چرب میزان pH کاهش یافت. میزان ­آب­اندازی ماست کم‌چرب با افزودن صمغ دانه ریحان و شنبلیه کاهش یافت در حالی که ظرفیت نگهداری آب و ویسکوزیته افزایش پیدا کرد. بر پایه نتایج ارزیابی حسی نیز بیشترین امتیاز پذیرش کلی در تیمارهای حاوی مقادیر میانی صمغ­ها کسب گردید. نتایج بهینه‌سازی با طرح مرکب مرکزی نشان داد که بهترین نمونه با خواص فیزیکوشیمیایی و حسی مطلوب زمانی حاصل می­شود که فرمولاسیون ماست شامل 14/0 درصد صمغ دانه ریحان و 13/0 درصد صمغ دانه شنبلیله باشد. در قسمت دوم پژوهش اثر افزودن مقادیر بهینه صمغ‌های ذکر شده بر زنده‌مانی باکتری پروبیوتیک بیفیدوباکتریوم بیفیدوم و ویژگی­های مختلف ماست کم‌چرب طی دوره نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که با افزودن باکتری پروبیوتیک و افزایش زمان نگهداری میزان pH نمونه‌ها کاهش یافت در حالی که اسیدیته افزایش پیدا کرد. یافته‌ها حکایت از آن داشت که در طی دوره نگهداری میزان آب‌اندازی و ویسکوزیته تمامی نمونه‌ها افزایش پیدا کرد در حالی که افزودن باکتری پروبیوتیک اثر قابل توجهی بر این پارامترها نداشت. استفاده از مقادیر بهینه صمغ دانه ریحان و شنبلیه اثر مثبتی بر زنده­مانی باکتری­های پروبیوتیک داشت. به طور کلی نتایج این پژوهش نشان داد که استفاده از صمغ دانه ریحان و شنبلیله به عنوان جایگزین چربی در فرمولاسیون ماست کم‌چرب پروبیوتیک می‌تواند راهکاری جهت بهبود خواص کیفی ماست و افزایش زنده‌مانی باکتری پروبیوتیک باشد.
کلیدواژه‌ها
ماست کم‌چرب
صمغ دانه ریحان
صمغ دانه شنبلیله
پروبیوتیک

موضوعات

عنوان مقاله English

Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability

نویسندگان English

sina Khademi Dehkordi 1
Maryam Jafari 2
1 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 . Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
چکیده English

The use of fat substitutes with prebiotic properties, such as seeds gum, can be a suitable solution to improve the quality characteristics of low-fat products. In this research, response surface method with central composite design used to investigate the effect of basil seeds (0-0.2%) and fenugreek seeds gum (0-0.2%) on the physicochemical, textural and organoleptic properties of low-fat yogurt. The results showed that with the increase in the amount of gums in the low-fat yogurt formulation, the pH decreased. Addition of basil and fenugreek seeds gum reduced the syneresis of low-fat yogurt, while the water holding capacity and viscosity increased. Based on the results of sensory evaluation, the highest overall acceptance score was obtained in the treatments containing intermediate amounts of gums. The results of optimization with the central composite design showed that the best sample with optimum physicochemical and sensory properties was obtained when 0.14% of basil seed gum and 0.13% of fenugreek seed gum were used in the yogurt formulation. In the second part of the research, the viability of Bifidobacterium bifidum in the optimal yogurt formulation and different characteristics of low-fat yogurt was evaluated during the storage period. The results showed that by adding probiotic bacteria and increasing the storage time, the pH of the samples decreased while the acidity increased. The findings indicated that during the storage time, the amount of syneresis and viscosity of all samples increased, while the addition of probiotic bacteria did not have a significant effect on these parameters. Based on the results of counting probiotic bacteria, the use of optimal amounts of basil and fenugreek seeds gum had a positive effect on the viability of probiotic bacteria.

کلیدواژه‌ها English

low-fat yogurt
Basil seed gum
Fenugreek seed gum
Probiotic
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