تحقیقات مهندسی صنایع غذایی

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تأثیر فیبر چغندر قند بر زنده‌مانی بیفیدوباکتریوم بیفیدوم و خصوصیات کیفی ماست میوه‌ای حاوی کامکوات به روش سطح پاسخ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه،

2 گروه صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی صبا، ارومیه

3 دانشجوی ارشد گروه صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی صبا، ارومیه

چکیده

در این مطالعه، تأثیر فیبر چغندر قند بر زنده‌مانی بیفیدوباکتریوم بیفیدوم و ویژگی‌های فیزیکوشیمیایی و حسی ماست میوه‌ای حاوی کامکوات در دوره نگهداری در دمای 1±4 درجه سلسیوس با استفاده از روش سطح پاسخ (RSM) بررسی شده است. مقدار فیبر چغندر قند در محدوده صفر تا 3 درصد و زمان نگهداری 1 تا 21 روز بود. نتایج تجزیه آماری داده‌ها نشان داد با افزایش مقدار فیبر و با گذشت زمان نگهداری، تعداد کلنی‌های بیفیدوباکتریوم بیفیدوم به‌طور معنی‌داری افزایش یافته است (0.05>P). با افزایش مقدار فیبر نشان داده شد درصد رطوبت، درصد آب‌اندازی و شاخص‌های رنگی *L و  *b کاهش و شاخص *a  به‌طور معنی‌داری افزایش یافته است (0.05>P). در دوره نگهداری، شاخص‌های *L و *a به طور معنی‌داری به‌ ترتیب افزایش و کاهش یافت (0.05>P). مقدار اسیدیته نیز در دوره نگهداری افزایش یافت (0.05>P). نتایج ارزیابی حسی نشان داد که با افزایش درصد فیبر، امتیاز رنگ و طعم به طور معنی‌دار کاهش و با گذشت زمان نگهداری نیز امتیاز بافت به‌طور معنی‌دار افزایش یافته است. سرانجام، فیبر به میزان 2.5 درصد و زمان نگهداری 21 روز به عنوان شرایط بهینه برای تولید ماست میوه‌ای پروبیوتیک حاوی کامکوات تعیین گردید.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology

چکیده [English]

In this study, the effect of sugar beet fiber on the survival of Bifidobacterium bifidum and the physicochemical and sensory properties of fruit yogurt containing kamquat during storage at 4±1°C was investigated using the response surface methodology (RSM). The amount of sugar beet fiber was in the range of zero to 3%, and storage time was 1 to 21 days. The results of statistical analysis of the data showed that with increasing the amount of fiber and the storage time, the number of Bifidobacterium bifidum increased significantly (P<0.05). With increasing the amount of fiber, the moisture, syneresis, and L* and b* indices decreased, and the a* index increased significantly (P<0.05). During the storage time, the L* and a* indices increased and decreased significantly, respectively (P<0.05). The amount of acidity also increased during the storage period (P<0.05). The results of sensory evaluation showed that with increasing the amount of fiber, color and flavor scores decreased significantly, and during storage time, texture scores increased significantly. Finally, the amount of 2.5% sugar beet fiber was determined as optimal conditions for the production of probiotic fruit yogurt containing kumquat during its 21-day storage time.

کلیدواژه‌ها [English]

  • Functional food
  • Prebiotics
  • Probiotics
  • Sensory Properties
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تحقیقات مهندسی صنایع غذایی
دوره 20، شماره 2 - شماره پیاپی 71
پاییز و زمستان
اسفند 1400
صفحه 115-130
فایل ها
هم رسانی
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