ارزیابی تأثیر عصارۀ خوشاریزه (Echinophora cinerea Boiss) و چای کوهی (Stachys lavandulifolia Vahl) بر خصوصیات کیفی و حسی دوغ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز، ایران

2 استادیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز، ایران

3 دانشیار، گروه علوم و صنایع غذایی دانشگاه کشاورزی و منابع طبیعی رامین خوزستان. اهواز، ایران

چکیده

هدف از این تحقیق بررسی تأثیر اضافه‌کردن عصارۀ گیاهان خوشاریزه و چای کوهی بر ویژگی‏های کیفی و حسی دوغ، به‌عنوان نوشیدنی لبنی، برای بهبود سلامت عمومی جامعه بود. بدین منظور مقادیر متفاوتی از عصارۀ این گیاهان به دوغ اضافه شد. میزان پایداری، اسیدیته، pH، ویژگی‏‌های میکروبی، و حسی نمونه‏های دوغ طی مدت 45 روز نگهداری در دمای ˚C5 بررسی شد. نتایج نشان داد که اسیدیتۀ همۀ نمونه‏ها طی مدت نگهداری به‌طور معنی‏داری افزایش یافت. اگرچه افزودن عصارۀ گیاهان نتوانست مانع دوفازشدن نمونه‏های دوغ شود میزان زنده‏مانی باکتری‏های استارتر را به‌شدت افزایش داد. این مطالعه نشان داد که افزودن عصارۀ گیاهان خوشاریزه و چای کوهی علاوه بر بهبود طعم نمونه‏ها بر ممانعت از رشد کپک و مخمر نمونه‏های دوغ مؤثر بوده است. سرانجام می‏توان از عصارۀ این گیاهان معطر به‌عنوان طعم‌دهنده‏های طبیعی در دوغ استفاده کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh

نویسندگان [English]

  • Maryam Zarali 1
  • Mohammad Hojjati 2
  • Saeed Tahmouzi Didehban 2
  • Hossein Jooynadeh 3
1 M.S student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Ahvaz, Iran
2 Assistant professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Ahvaz, Iran
3 Associate professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan Ahvaz, Iran
چکیده [English]

The aim of this study was to evaluate the effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory properties of Doogh, as a dairy drinking, to enhance public health society. For this purpose, different levels of each plant extract was added to the Doogh. Stability, acidity, pH, microbial and sensory properties of Doogh samples were studied during 45 days of storage at 5˚C. The results showed that the acidity of all samples significantly increased during storage. However, the addition of plant extracts could not prevent the phase separation of Doogh, but the survival rate of starters increased significantly. This study revealed that adding these plant extracts in addition to enhance the flavor of samples, were effective to prevent the growth of mold and yeast in Doogh. In conclusion, these aromatic plants extract could be used as natural flavoring in Doogh.

کلیدواژه‌ها [English]

  • Doogh
  • Echinophora cinerea Boiss
  • Stachys lavandulifolia Vahl
  • starter
  • flavor
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