بررسی ویژگی‌های فیزیکوشیمیایی و آنتی‌اکسیدانی شیر بز غنی‌شده با عصارۀ مالت جو تخمیرشده با برخی باکتری‌های لاکتیکی

نوع مقاله : مقاله کامل پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران

چکیده

بعد از انجام آزمایش‌ها و تأیید مقاومت به شرایط گوارشی سویۀ انتخاب‌شده جهت تهیۀ شیر بز تخمیری پروبیوتیک، 0/5 گرم از لاکتوباسیلوس پلانتاروم (PTCC 1058) و لاکتوباسیلوس کازئی (PTCC 1608) به 200 میلی‌لیتر نمونه شیر بز تلقیح شد. سپس جهت بررسی اثر عصارۀ مالت روی بقاء و میزان فعالیت باکتری‌های پروبیوتیک؛ 2، 4 و 6 درصد عصارۀ مالت جو به تیمارها افزوده شد. آزمون‌های فیزیکوشیمیایی، شاخص‌های رنگ‌سنجی، ویسکوزیته، فعالیت آنتی‌اکسیدانی و پذیرش کلی تیمارها در بازه‌های زمانی روز تولید، 7، 14، 21 و 28 بررسی شد. نتایج نشان داد افزایش غلظت عصارۀ مالت سبب افزایش محتوی پروتئین‌های محلول، فعالیت آنتی‌اکسیدانی، افزایش اسیدیته و کاهش pH در تمامی تیمارها شد (0/05>P). همچنین افزودن عصارۀ مالت و افزایش غلظت آن، ویسکوزیته و بریکس را در روز تولید افزایش داد ولی طی 28 روز روند کاهشی در پارامترهای ذکر‌شده گزارش شد (0/05>P). بررسی شاخص‌های رنگی کاهش مقدار مولفۀ L* و افزایش a* و b* را با افزایش غلظت عصارۀ مالت طی مدت زمان نگهداری نشان داد (0/05>P). ارزیابی پذیرش کلی نمونه‌ها کاهش مطلوبیت تیمارها را با افزایش غلظت عصارۀ مالت در فرمولاسون شیر تخمیری نشان داد (0/05>P). همچنین بررسی شمارش باکتری‌های پروبیوتیکی طی 7 روز اول به‌دلیل وجود مواد مغذی کافی افزایش معنی‌داری نشان داد سپس روند کاهش معنی‌دار در جمعیت باکتری‌های پروبیوتیکی گزارش شد (0/05>P). به‌طورکلی با درنظرگرفتن نتایج حاصل از تحقیق و ارزیابی حسی شیر بز پروبیوتیک حاوی 4 درصد عصارۀ مالت به‌عنوان تیمار برتر این تحقیق معرفی می‌گردد که مصرف آن طی 7 روز به‌عنوان بهترین زمان مصرف توصیه می‌گردد.

کلیدواژه‌ها

موضوعات

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دوره 12، شماره 1
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صفحه 77-93
  • تاریخ دریافت: 12 اردیبهشت 1401
  • تاریخ بازنگری: 22 مرداد 1401
  • تاریخ پذیرش: 19 شهریور 1401