بهینه سازی فرآیند تولید ماست پروبیوتیک کم‌چرب با استفاده از طرح مرکب (Combined Design)

نوع مقاله : مقاله پژوهشی

نویسندگان

• نسرین فرجی
• محمد علیزاده خالد آباد ¹
• اصغر خسروشاهی ¹
• سهیلا فرجی ²

¹ ارومیه

² مدیر کنترل کیفیت شرکت آذین شوشتر، خوزستان، شوشتر، صنایع غذایی مجید.

https://doi.org/10.22067/ifstrj.v8i2.17271

چکیده

با توجه به افزایش سطح آگاهی مردم در خصوص ارتباط بین مصرف زیاد چربی و بیماری‌هایی نظیر چاقی، سخت‌شدن دیواره رگ‌ها، بیماری‌های قلبی – عروقی، افزایش فشارخون، چاقی، آسیب‌های بافتی و سرطان تقاضا در جهت تولید فرآورده‌های غذایی سالم مانند فرآورده‌های لبنی کم‌چرب و پروبیوتیک افزایش چشم‌گیری داشته است. در این پژوهش، به‌منظور بهینه سازی فرمولاسیون ماست پروبیوتیک کم‌چرب تأثیر غلظت‌های مختلف اینولین، کیتوزان و زانتان در سه سطح (1،2 و3 درصد) بر بقای Lactobacillus acidophilus، ویسکوزیته ظاهری، ظرفیت نگهداری آب (WHC)، اسیدیته و ارزیابی حسی در طی 15 روز نگهداری مورد بررسی قرار گرفتند. آنالیز داده‌ها نشان داد، افزایش نسبت اینولین و کیتوزان باعث افزایش بقای (La-5)، ویسکوزیته ظاهری، WHC، اسیدیته و ویژگی‌های حسی در طی نگهداری می‌شود. با استفاده از روش‌های بهینهسازی گرافیکی و قرارگرفتن نمودارهای کانتورپلات مربوط به هر ویژگی بر روی هم، نسبت‌های بهینه اینولین4/93 درصد، کیتوزان 6 درصد و زانتان 6/0 درصد تعیین گردید.

کلیدواژه‌ها

• ماست پروبیوتیک کم‌چرب
• اینولین
• کیتوزان
• زانتان
• طرح مرکب

عنوان مقاله [English]

Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

نویسندگان [English]

• Nasrin Faraji
• Mohammad Alizadeh khaled abad ¹
• Asghar Khosrowshahi ¹
• Soheila Faraji ²

¹ urmia

² Food science and technology, QC manager at Azin Company.

چکیده [English]

Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, the effect of different levels of three hydrocolloids (inulin, chitosan and xanthan) at three levels (1, 2 and 3%) on survival of Lactobacillus acidophilus, physicochemical and sensory properties of yogurt during 15 days of storage was explored using a combined design. Increased levels of inulin and chitosan positively affected La-5 count, apparent viscosity, acidity and sensory scores during storage. Using graphical method of optimizing (overlaid contour plots), optimum ratios were: inulin 93.4%, xanthan 0.6% and chitosan 6%.

کلیدواژه‌ها [English]

• Low- fat probiotic yogurt
• Inulin
• Chitosan
• Xanthan
• Combined design

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