اثر پودر هسته خرما بر ویژگی های کیفی و زنده مانی باکتری های پروبیوتیک در ماست قالبی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد یزد، دانشگاه آزاد اسلامی،یزد، ایران

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران

چکیده

سابقه و هدف : هسته خرما یکی از ضایعات اصلی واحدهای فراوری خرما و یک منبع غنی از فیبر رژیمی و حاوی مقادیر بالایی ترکیبات فنولی است و بطور بالقوه توانایی بهبود رشد و زنده مانی باکتری های پروبیوتیک را دارد . در این پژوهش اثر افزودن پودر هسته خرما بر رشد و زنده مانی باکتری های پروبیوتیک در ماست مورد بررسی قرار گرفت.
مواد و روش ها:.در این مطالعه ابتدا هسته ها از خرما جدا شده و پس از شستشو و خشک شدن، توسط آسیاب پودر و الک شد. بعد از چربی گیری با ان- هگزان مجددا خشک و الک گردید تا پودر هسته خرما با محتوای فیبر بالا حاصل گردد. پودر هسته خرما در سه سطح 5/0، 1 و 2 درصد به ماست قالبی حاوی باکتری های لاکتوباسیلوس اسیدوفیلوسLa-5 و بیفیدوباکتریوم لاکتیس Bb-12 اضافه شد. در طی 21 روز نگه داری فراورده در یخچال ، ویژگی‌های فیزیکوشیمیایی ( pH ، اسیدیته، ماده خشک ، آب اندازی)، حسی و تعداد باکتری های پروبیوتیک در روزهای اول، هفتم، چهاردهم و بیست و یکم مورد ارزیابی قرار گرفت.
یافته ها: نتایج نشان داد که با افزایش میزان پودر هسته خرما، pH تمامی نمونه‌ها درروز اول و طی دوره نگه داری کاهش یافت که نسبت این کاهش در نمونه های حاوی بیفیدوباکتریوم لاکتیس بیشتر بود در حالیکه اسیدیته و درصد ماده خشک بخصوص در هنگام افزودن 2% پودر هسته خرما با افزایش همراه بود. افزایش میزان پودر هسته خرما منجر به کاهش درصد آب اندازی ماست از 29٪ به 24٪ در روز تولید گردید اگر چه در طی دوره نگه داری درصد آب اندازی با افزایش مواجه شد و به 33 درصد نیز رسید ولی تفاوتی در میزان آب اندازی بین نمونه های ماست حاوی دو نوع باکتری پروبیوتیک مختلف مشاهده نشد. با افزایش غلظت پودر هسته خرما، زنده مانی پروبیوتیک ها در تمام نمونه ها از (log cfu ml-1) 8.2 تا حدود 9.5 بهبود یافت هر چند در طول نگه داری دچار کاهش شد و تا حداقل 7.4 تنزل یافت اما هیچگاه از حدود توصیه شده برای فراورده های پروبیوتیک یعنی (cfu g-1) 107 کمتر نشد. بیشترین بقای باکتری های پروبیوتیک در پایان دوره نگه داری، در نمونه های حاوی 2% پودر هسته خرما ملاحظه گردید. نتایج ارزیابی حسی نیز نشان داد که افزایش پودر هسته خرما موجب بهبود طعم ، رنگ و پذیرش کلی محصول شد اما با نزدیک شدن به انتهای دوره نگه داری ویژگی های حسی فراورده نیز افت پیدا نمود با این حال تا پایان هفته دوم کلیه خصوصیات حسی در حد خوب ارزیابی شد.
نتیجه گیری: بطور کلی بر اساس نتایج حاصل ، افزودن پودر هسته خرما تا حدود یک درصد علاوه بر بهبود زنده مانی باکتری های پروبیوتیک منجر به اثر مطلوب روی ویژگی های فیزیکوشیمیایی و حسی ماست قالبی تا پایان هفته دوم نگه داری شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt

نویسندگان [English]

  • samira Ghasrehamidi 1
  • Mohammad Daneshi 2
1 Food Science and Technology Department, Yazd Branch, Islamic Azad University, Yazd, Iran
2 Food Science and Technology Department,Yazd Branch,Islamic Azad University,Yazd,Iran
چکیده [English]

Background and objectives: Date pit is one of the major waste of date processing plants and a rich source of dietary fiber and contains high levels of phenolic compounds so potentially can improve the growth and survival of probiotic bacteria. In this research, the effect of adding date pit powder on some quality properties and viability of probiotic bacteria in set yogurt was investigated.
Materials and methods: In this study, the date pits were first separated from dates and after washing and drying, they were powdered and sieved. After fat removal by N-hexane, they were re-dried and sieved to make the date pit powder with high fiber content. The date pit powder was added at three levels of 0.5, 1 and 2 percent to set yoghurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12. During the 21 days of storage in the refrigerator, physic- chemical (pH, acidity, dry matter, syneresis) , sensory properties and viability of probiotic bacteria were evaluated on days of 1, 7, 14, and 21.
Results: The results showed that with increasing the amount of date pit powder, the pH of all samples decreased during the first day and storage period with more reduction rate in B. Lactis content yogurt while the acidity and dry matter percentage, especially in samples with 2% date pit powder, were increased. Increasing the amount of date pit powder resulted in a reduction in the percentage of syneresis from 29% to 24% in first day, although during the storage, it increased and reached 33%. However, there was no difference in the water separation between the samples of yogurt containing two different probiotic bacteria. By increasing the concentration of date pit powder, probiotic counts in all samples from 8.2 (log cfu ml-1) was improved to about 9.5 (log cfu ml-1), although it decreased during storage and decreased to at least 7.4 (log cfu ml-1), but never exceeded the recommended limits For probiotic products (107 cfu g-1). The highest probiotics survival at the end of the storage period was observed in samples containing 2% date pit powder. The sensory evaluation showed higher score in color, flavor and overall acceptance of yogurt when date pit powder was added to samples but it declined during storage period. However, by the end of the second week, all sensory characteristics were well evaluated.
Conclusion: In general based on the results, one percent date pit powder was led to improve survival of probiotic bacteria, physico- chemical and sensory characteristics of yogurt, for up to two weeks after production.

کلیدواژه‌ها [English]

  • Date pit powder
  • Bifidobacterium lactis
  • Lactobacillus acidophilus
  • Yogurt
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