امکان‌سنجی تولید ماست فراسودمند سین‌بیوتیک از شیر شتر با استفاده ازβ-گلوکان جو دوسر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی و منابع طبیعی، دانشگاه تهران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی و منابع طبیعی، دانشگاه تهران

3 استاد، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی و منابع طبیعی، دانشگاه تهران

4 استاد، گروه علوم درمانگاهی، دانشکدۀ دامپزشکی، دانشگاه تهران

چکیده

با توجه به خواص منحصربه‌فرد شیر شتر، این محصول می‌تواند به‌عنوان غذاـ‌دارو مصرف شود. از این رو در این تحقیق به بررسی تولید ماست فراسودمند سین‌بیوتیک از شیر شتر پرداخته شد. در این مطالعه متغیرهای مستقل (در سه سطح) عبارت‌اند از: β-گلوکان (عامل پری‌بیوتیک) 0-1-2درصد، میزان چربی 0-5/2-5درصد، میزان تلقیح باکتری‌های پروبیوتیک 5/0-1–5/1درصد، در مدت زمان نگهداری 0-7-14 روز. کم‌ترین میزان آب‌اندازی ماست تولیدی (0درصد)، با بیشترین درصد β-گلوکان (3درصد) و چربی (5درصد) به‌دست آمد. کمترین مقدار pH (06/4pH=) در ماست بدون چربی (چربی 0درصد) با افزایش میزان تلقیح باکتری‌های پروبیوتیک (5/1درصد) و β–گلوکان (2درصد) در روز چهاردهم مشاهده شد. با افزایش میزان β-گلوکان و کاهش درصد چربی در روزهای اولیۀ نگهداری، زنده‌مانی باکتری‌های پروبیوتیک در حد مطلوب (cfu/mL) 107 در ماست تولیدی حاصل شد. بیشترین گرانروی با افزایش میزان β-گلوکان (3درصد)، درصد چربی (5/2درصد) در روز هفتم نگهداری در محصول مشاهده گردید. طبق نتایج به‌دست‌آمده از ارزیابی حسی محصول، با افزایش β-گلوکان در مدت زمان نگهداری، محصول تولیدی از طعم و پذیرش کلی بالاتری در بین مصرف‌کنندگان برخوردار بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Study on the feasibility of functional synbiotic yoghurt producted from camel milk and oat β-glucan

نویسندگان [English]

  • Zhaleh Sadata Ladjevardi 1
  • Mohamad Said Yarmand 2
  • Zahra Emam-Djome 3
  • Amir Niasari-Naslaji 4
1 Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
2 Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
3 Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
4 Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
چکیده [English]

Regarding the unique properties of camel milk, it can be used as a nutraceutical product. In this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. Independent variables (all in three levels) in this study were: β-glucan (prebiotic agent)  0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 – 1.5% and storage time 0 - 7 -14 days. The least amount of syneresis (0%) was obtained when the highest percentage of β-glucan (3%) and fat content (5%) were used. Least pH (pH=4.06) was observed in non-fat yoghurt (0% fat) when it was inoculated with an increased amount of probiotic bacteria (1.5%), β-glucan (2%) and time (fourteen day). The optimum viability of probiotic bacteria in yoghurt (107 cfu/mL) was obtained by increasing β-glucan and reducing fat contents at early days of storage. The highest viscosity was obtained at 7th days of storage when the highest content of β-glucan (3%) and fat (2.5%) were used. According to test panel analyses its overall acceptance and taste became better when the concentration of β-glucan and storage time increased.

کلیدواژه‌ها [English]

  • syneresis
  • Acidity
  • Prebiotic
  • viability of probiotic

مراجع

 

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سابقه مقاله

  • تاریخ دریافت: 12 دی 1392
  • تاریخ بازنگری: 02 آذر 1393
  • تاریخ پذیرش: 14 دی 1393

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