بررسی تاثیر اینولین و کلرید کلسیم بر ویسکوزیته و ویژگی‌های رنگی پنیر ریکوتا سین بیوتیک

نویسندگان
مرجانه صداقتی 1
ریحانه کاوند 2
1 عضو هیات علمی گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.22.162.185
چکیده
این تحقیق با هدف بررسی تغییرات ویسکوزیته و خصوصیات رنگی پنیر ریکوتا سین بیوتیک با افزودن اینولین و نمک کلرید کلسیم در طول دوره نگهداری انجام شد. برای تولید پنیر ریکوتا سین بیوتیک از آب پنیر، لاکتوباسیلوس اسیدوفیلوس، اینولین و کلرید کلسیم استفاده شد. بدین منظور از اینولین در سه سطح 0، 1% و 3% و نمک کلرور کلسیم در سه سطح 0، 150 و 300 میلی گرم در لیتر استفاده گردید. تغییرات ویسکوزیته و تغییرات رنگی (شاخص­های رنگی L*، b* و a*) و زنده­مانی باکتری لاکتوباسیلوس اسیدوفیلوس در طول دوره نگهداری بررسی شد. طبق نتایج افزودن اینولین و نمک کلرور کلسیم سبب افزایش معنی­دار ویسکوزیته پنیر ریکوتا سین­بیوتیک شد (05/0p<). نمودار ویسکوزیته ظاهری-سرعت برشی مشخص کرد با افزایش سرعت برشی ویسکوزیته ظاهری نمونه­ها کاهش یافت; بنابراین نمونه­های پنیر ریکوتا سین­بیوتیک جز مواد غذایی غیر نیوتنی هستند. در ارزیابی پارامترهای رئولوژیکی پنیر ریکوتا سین بیوتیک نمونه­های پنیر همبستگی بالایی با مدل توان داشته و پنیر ریکوتا سین بیوتیک مورد استفاده رفتار سودوپلاستیک نشان دادند. تغییرات شاخص رنگی L* را در پنیر ریکوتا سین بیوتیک نشان داد افزودن هیدروکلوئید اینولین به نمونه­های پنیر شاخص رنگی L* را به صورت معنی­داری افزایش و حضور کلرور کلسیم شاخص رنگی L* نمونه­های پنیر ریکوتا سین­بیوتیک را به صورت معنی­داری کاهش داد (05/0p<). همچنین، افزایش غلظت اینولین و نمک کلرور کلسیم در نمونه های مختلف پنیر ریکوتا سین بیوتیک با کاهش معنی­دار شاخص رنگی b* و a* در نمونه­های پنیر همراه بود (05/0p<). طبق نتایج حاصل افزودن هیدروکلوئید اینولین و نمک کلرور کلسیم سبب بهبود زنده­مانی لاکتوباسیلوس اسیدوفیلوس شد(05/0p<). با توجه به نتایج حاصل در نمونه پنیر ریکوتا سین بیوتیک حاوی 3% اینولین و mg/L 300 کلرور کلسیم ویسکوزیته بهبود یافته و خصوصیات رنگی نمونه مطلوب بود. ضمنا این نمونه بیشترین زنده­مانی لاکتوباسیلوس اسیدوفیلوس را در بین نمونه­های پنیر ریکوتا سین بیوتیک دارا بود.
کلیدواژه‌ها
اینولین
پنیر
ریکوتا
شاخص رنگی
ویسکوزیته

موضوعات

عنوان مقاله English

The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese

نویسندگان English

marjaneh sedaghati 1
Reyhaneh Kavand 2
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 MS student of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده English

This research was conducted with the aim of investigating changes in viscosity and color characteristics of synbiotic ricotta cheese with the addition of inulin and calcium chloride during the storage time. To produce synbiotic ricotta cheese, whey, Lactobacillus acidophilus, inulin, and calcium chloride were used.Inulin at three levels of 0, 1% and 3% and calcium chloride salt at three levels of 0, 150 and 300 mg/L were applied and changes in viscosity and color (color indexes L*, b* and a*) and the survival of Lactobacillus acidophilus during the storage investigated. The results showed the addition of inulin and calcium chloride significantly increased the viscosity of synbiotic ricotta cheese (p<0.05%). The diagram of apparent viscosity-shearing rate indicated that with increasing shearing rate, the apparent viscosity of the samples decreased; Therefore, synbiotic ricotta cheese are non-Newtonian food. In the evaluation of the rheological parameters of different synbiotic ricotta cheese, it was found the cheese had a high correlation with the power law model and the synbiotic ricotta cheese showed pseudoplastic behavior. The changes of L* color indexin of synbiotic ricotta cheese revealed the addition of inulin to cheese significantly increased the L* color index and the presence of calcium chloride decreased the L* color index of synbiotic ricotta cheese significantly (p<0.05). Also, increasing the concentration of inulin and calcium chloride in different synbiotic ricotta cheese was associated with a significant decrease in b* and a* color index of cheese (p<0.05). According to the results, the addition of inulin and calcium chloride improved the survival of Lactobacillus acidophilus (p<0.05). According to the results, in the synbiotic ricotta cheese containing 3% inulin and 300 mg/L calcium chloride, the viscosity and color characteristics of the sample was favorable. In addition, this sample had the highest survival rate of Lactobacillus acidophilus among the synbiotic ricotta cheese.

کلیدواژه‌ها English

Cheese
Color indexes
Inulin
Ricotta
and viscosity
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