دوره 18، شماره 118 - ( 1400 )                   جلد 18 شماره 118 صفحات 13-1 | برگشت به فهرست نسخه ها


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monazami S, Jafarpour A. Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria. FSCT. 2021; 18 (118) :1-13
URL: http://fsct.modares.ac.ir/article-7-51252-fa.html
منظمی سمیه، جعفرپور افشین. بررسی امکان تولید دمنوش گیاهی سین‌بیوتیک بر پایه کاسنی، سیر و سیب‌زمینی‌ترشی توسط باکتری‌های پروبیوتیک. مجله علوم و صنایع غذایی ایران. 1400; 18 (118) :13-1

URL: http://fsct.modares.ac.ir/article-7-51252-fa.html


1- دانش‌آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد گرمسار، کارشناس استاندارد استان سمنان.
2- هیئت علمی علوم و صنایع غذایی، دانشگاه آزاد اسلامی-واحد گرمسار ، afjapo@gmail.com
چکیده:   (799 مشاهده)
مواد غذایی که به طور همزمان حاوی پروبیوتیک‌های زنده و ترکیبات پری‌بیوتیک هستند در اصطلاح «سین‌بیوتیک» می‌گویند. اینولین یکی از پری­بیوتیک­ها می­باشد که مهمترین منبع استخراج صنعتی آن  کاسنی، غده سیبزمینیترشی و سیر می­باشد. این تحقیق با هدف تعیین درصدهای مناسب از کاسنی، سیر و سیب زمینی ترشی جهت تولید دمنوش گیاهی سین‌بیوتیک با ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی مطلوب انجام شد. جهت تهیه دمنوش سین بیوتیک از درصدهای کاسنی (10 و 20 %)، سیب زمینی ترشی (10 و 20%) و سیر (5/0 و 1 %) استفاده گردید و پس از تلقیح باکتری لاکتوباسیلوس اسیدوفیلوس (100 %)، با آب با دمای 60 -80 درجه سانتیگراد به مدت 10 دقیقه استخراج آبی ‌گردیده و ویژگی­های شیمیایی (میزان بریکس، کدورت، pH، ترکیبات و فعالیت آنتی اکسیدانی)، میکروبی و حسی دمنوش بررسی گردید. همچنین از گیاهان زیره سیاه (16/0 گرم)، بابونه (3 گرم)، دارچین (12/0 گرم)، رازیانه (2/0 گرم)، نعناع (3 گرم) و شیرین بیان (1/0 گرم) به عنوان پرکننده در تهیه دمنوش استفاده گردید. تجزیه و تحلیل داده‌های حاصل در قالب طرح کاملا تصادفی با سه تکرار، با استفاده از نرم افزار SPSS نسخه 24 و مقایسه میانگین با استفاده از آزمون چنددامنه‌ای دانکن انجام گردید. نتایج نشان داد که با کاهش میزان کاسنی، میزان بریکس و فعالیت باکتری­های پروبیوتیک افزایش یافت در حالی که با کاهش میزان سیب زمینی ترشی و سیر میزان بریکس و فعالیت باکتری­های پروبیوتیک کاهش داشت. همچنین با کاهش میزان کاسنی، سیر و سیب زمینی ترشی میزان کدورت، pH، ترکیبات آنتی اکسیدانی و ظرفیت آنتی اکسیدانی کاهش یافت. میزان کاسنی، سیر و سیب زمینی ترشی  بر ویژگی­های حسی (طعم، رنگ و بو) دمنوش‌ها تاثیر نداشتند. تیمار حاوی 20 % کاسنی و 1 % سیر و 20 % سیب زمینی ترشی دارای بهترین ویژگی­های شیمیایی، حسی و میکروبی بود و به عنوان تیمار برتر معرفی می­گردد.
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نوع مقاله: پژوهشي اصيل | موضوع مقاله: غذاهای فراسودمند(پروبیوتیک،پریبیوتیک و...)
دریافت: 1400/1/11 | پذیرش: 1400/4/22 | انتشار: 1400/9/14

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