بررسی سطوح مختلف عصاره شاهدانه بر ویژگی های کیفی و زنده مانی باکتری های پروبیوتیک در ماست آلوئه ورا

نوع مقاله : پژوهشی اصیل

نویسندگان
فاطمه تیمورمقدم 1
مسعود دزیانی 2
فاطمه شهدادی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شبستر، دانشگاه آزادا اسلامی، شبستر، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد صوفیان، دانشگاه آزادا اسلامی، صوفیان، ایران.
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.48311/fsct.2025.83076.0
چکیده
در دهه­های اخیر، استفاده از ترکیبات طبیعی از جمله گیاهان داروئی و ادویه­ها به منظور افزایش زمان نگهداری، ارزش تغذیه­ای و تنوع در طعم ومزه  مواد غذایی افزایش یافته ­است. مصرف فرآورده ­های پروبیوتیک به ­ویژه ماست به دلیل تاثیر آنها بر سلامت مصرف­ کنندگان بین مردم رایج است. در این مطالعه اثر سطوح مختلف عصاره شاهدانه (0، 5 و 10 درصد) بر ویژگی ­های فیزیکوشیمیایی و زنده مانی باکتری­ های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس در ماست آلوئه ­ورا بررسی شد.  نمونه­ های ماست از نظر  pH، اسیدیته، درصد آب اندازی، خواص حسی، خواص رئولوژیکی و زنده­مانی باکتری­های پروبیوتیک در طول دوره نگهداری مورد بررسی قرار گرفتند. نتایج نشان داد که زمان، تاثیر معنی­داری بر pH و اسیدیته داشت وبا افزایش زمان، pH کاهش و اسیدیته افزایش یافت. نمونه ­های حاوی 5 درصد عصاره شاهدانه کمترین میزان جدا شدن سرم و نمونه شاهد بیشترین درصد جدا شدن سرم یا آب­ اندازی) را در پایان دوره نگهداری نشان دادند. مشخص شد که عصاره­ی شاهدانه اثر مثبت بر روی رشد باکتری­ های لاکتوباسیلوس اسیدوفیلوس نسبت به شاهد داشت، هرچند با افزایش غلظت عصاره از 5 به 10 درصد زنده­مانی کاهش یافت. در ارزیابی حسی، ماست حاوی 5 درصد عصاره شاهدانه بیشترین امتیازات طعم، بو و پذیرش کلی را دریافت کرد.
کلیدواژه‌ها
عصاره شاهدانه
ماست آلوئه ورا
ویژگی‌های حسی
باکتری‌های پروبیوتیک

موضوعات

عنوان مقاله English

Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt

نویسندگان English

fatemeh Teymour Moghadam 1
masoud dezyani 2
Fatemeh Shahdadi 3
1 Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Shabestar, Iran.
2 Department of Food Science and Technology, Soofian branch, Islamic Azad University, Soofian, Iran.
3 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
چکیده English

In recent decades, the use of natural ingredients such as herbs and spices to increase shelf life, nutritional value and variety in the taste of food has increased. Consumption of probiotic products, especially yogurt, is common among people because of their effect on the health of consumers. In this study, the effect of different levels of cannabis extract (0, 5 and 10%) on physicochemical properties and survival of Lactobacillus acidophilus bacteria in aloe vera yogurt was investigated. Yogurt samples were evaluated for pH, acidity, serum separation, sensory properties, rheological properties and viability of probiotic bacteria during storage. The results showed that storage time had a significant effect on pH and acidity and with increasing time, pH decreased and acidity increased. Samples containing 5% cannabis extract showed the lowest serum separation and control showed the highest serum separation at the end of storage. It was found that cannabis extract had a positive effect on the growth of Lactobacillus acidophilus compared to the control, although with increasing the concentration of the extract from 5 to 10%, survival of probiotic bacteria was reduced. In sensory evaluation, yogurt containing 5% cannabis extract received the highest flavour, odor and general acceptance.

کلیدواژه‌ها English

Cannabis extract
Aloe vera yogurt
Sensory properties
Probiotic bacteria
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