بررسی تاثیر افزودن شیر سویا، جو و بادام بر ویژگی‌های فیزیکوشیمیایی و حسی ماست پروبیوتیکی

نویسندگان
زهرا ارجائی 1
یاسمن جوکار 2
1 استادیار گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد فسا، فسا، فارس، ایران
2 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد فسا، فسا، فارس، ایران
10.22034/FSCT.22.162.90
چکیده
پروبیوتیک‌ها باکتری‌های مفیدی هستند که می‌توانند به مواد غذایی به خصوص فرآورده‌های لبنی اضافه شوند و اثرات سلامت بخشی خود را در بدن ایجاد کنند. در این مطالعه از دو باکتری پروبیوتیکی لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس پلانتارم به میزان cfu/ml 108 در ماست همراه با شیر سویا، جو و بادام در سه غلظت (75:25، 50:50، 25:75 نسبت شیر/شیر سویا، جو و بادام) استفاده شد و به مدت 21 روز مورد بررسی قرار گرفت. در روزهای 0، 7، 14 و 21 نمونه‌های ماست تحت آزمون‌های تعیین قابلیت زنده‌مانی، pH، اسیدیته، بریکس، ویسکوزیته، آب‌اندازی و آزمون‌های حسی قرار گرفتند. نتایج نشان داد که باکتری‌های پروبیوتیک در طی نگهداری در ابتدا روندی صعودی و سپس نزولی را طی نموده‌اند. نمونه ماست های حاوی شیر سویا، بادام و جو مقدار کاهش کمتری در میزان باکتری پروبیوتیک داشتند و در پایان 21 روز حد قابل قبولی از زنده مانی باکتری را نشان دادند. روند کاهش pH و تولید اسید توسط این باکتری ها در ماست ها طی زمان مشاهده شد و این روند در نمونه های حاوی شیر سویا، جو و بادام بیشتر بود. آب اندازی در تمامی نمونه ها روند افزایشی در طول زمان نشان داد ولی ماست های حاوی شیر سویا، بادام و جو آب اندازی کمتری داشتند. درصد مواد جامد محلول تمامی نمونه‌ها در طی نگهداری روندی کاهش را نشان داد ولی در نمونه ماست های حاوی شیر سویا، جو و بادام این روند کندتر صورت گرفت. ویسکوزیته محصولات تولید شده در طی زمان نگهداری روندی صعودی را نشان دادند و نمونه های حاوی حاوی شیر سویا، جو و بادام، ویسکوزیته بالاتری داشتند. مقبولیت کلی در تمام نمونه های ماست با نمونه شاهد تفاوت معنی داری نداشت. در نهایت ماست حاوی 25 درصد شیر و 75 درصد شیر جو از نظر ویژگی‌های فیزیکوشیمیایی نسبت به سایر تیمارها کیفیت بهتری برخوردار بود.
کلیدواژه‌ها
شیر سویا
شیر جو
شیر بادام
ماست پروبیوتیک

موضوعات

عنوان مقاله English

Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt

نویسندگان English

زهرا Erjaee 1
Yasaman Jowkar 2
1 Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,
2 Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran
چکیده English

Probiotics are beneficial bacteria that can be added to foods, especially dairy products, and produce their own health effects in the body. In this study, yogurt was prepared with a combination of soy, barley and almonds milk in three concentrations (75:25, 50:50, 25:75 ratio of milk/soy milk, barley and almond) and incubated with 108 cfu/ml of two probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarm and studied for 21 days. Yogurt samples were tested for probiotic viability, pH, acidity, brix, viscosity, syneresis, and sensory evaluation on 0, 7, 14, and 21 days after production. The results showed that the probiotic bacteria initially increased and then decreased during storage. Yogurt samples containing soy, almond and barley milk had a smaller decrease in the number of probiotic bacteria and at the end of 21 days, they showed an acceptable level of bacterial viability. The trend of decreasing pH and acid production by these bacteria was observed in yogurts over time, and this trend was more in samples containing. Syneresis in all samples increased during time but sample containing soy milk, barley and oats milk had less syneresis. The percentage of soluble solids of all samples showed a decreasing trend during storage, but this trend was slower in the samples of yogurts containing soy, barley and almond milk. The viscosity of the produced products showed an upward trend during the storage time, and the samples containing soy, barley and almond milk had a higher viscosity. Overall acceptability in all our samples was not significantly different from the control sample. Finally, yogurt containing 25% milk and 75% barley milk had better quality than other treatments in terms of physicochemical characteristics.

کلیدواژه‌ها English

Soy milk
barley milk
Almond milk
Probiotic yogurt
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