تولید شیر شتر پروبیوتیک غنی‌سازی‌شده با پودر پوست انار

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• سید محسن مرتضوی ¹
• حسین جلالی ¹
• سیدحمیدرضا ضیاءالحق ²

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

² گروه تکنولوژی مواد غذایی، تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان سمنان (شاهرود)، سازمان تحقیقات، آموزش و ترویج کشاورزی، شاهرود، ایران.

https://doi.org/10.22067/ifstrj.v16i6.89179

چکیده

در این مطالعه، از باکتری پروبیوتیک Lactobacillus acidophilus با درصدهای مختلف پودر پوست انار (صفر، 5/0، 1 ، 5/1 و 2 درصد) برای تولید یک نوشیدنی فراسودمند مبتنی بر شیر شتر استفاده شد. خصوصیات فیزیکوشیمیایی، آنتی‌اکسیدانی و حسی نوشیدنی‌های حاصل ارزیابی شد. نتایج نشان داد که غنی‌سازی شیر با پودر پوست انار باعث بهبود بقای باکتری‌های پروبیوتیک از 95/6 به Log CFU/ml 35/7 می‌شود. با افزودن پوست انار به نوشیدنی‌ها، فعالیت آنتی‌اکسیدانی آن‌ها در روش مهار رادیکال‌های آزاد DPPH، مهار رادیکال‌های آزاد ABTS و قدرت احیاکنندگی، به‌ترتیب از 7 به 33/85، 13/9 به 66/93 و 126/0 به 435/0 افزایش یافت. مطالعات رئولوژیکی نشان داد که افزودن پودر پوست انار به نوشیدنی‌ها باعث افزایش ویسکوزیته آن‌ها از 65/5 به mPa 5/21 می‌شود. افزودن پودر پوست انار همچنین باعث تغییر عوامل رنگ (L*، a* و b*) شد و افزایش پودر پوست انار رنگ قرمز و زرد در نمونه‌ها را افزایش داد. همچنین، نتایج ارزیابی حسی، ازجمله طعم، ظاهر، بو و پذیرش کلی نشان داد که نوشیدنی‌های تولیدشده موردپسند مصرف‌کنندگان قرار گرفته‌اند. بااین‌حال، نتایج ارزیابی حسی نشان داد که افزودن درصد بالای پودر پوست انار به نوشیدنی‌ها می‌تواند میزان پذیرش حسی محصول نهایی را کاهش دهد.

کلیدواژه‌ها

• شیر شتر
• شیر تخمیرشده
• غذاهای فراسودمند
• پروبیوتیک
• پری‌بیوتیک
• لاکتوباسیلوس

عنوان مقاله [English]

Production of a probiotic camel milk enriched with pomegranate peel powder

نویسندگان [English]

• Seyed Mohsen Mortazavi ¹
• Hossein Jalali ¹
• Seyed Hamidreza Ziaolhagh ²

¹ Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.

² Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran.

چکیده [English]

In this study, the probiotic bacterium Lactobacillus acidophilus with different percentages of pomegranate peel powder (0, 0.5, 1, 1.5, and 2%) were used to produce a functional camel milk-based beverage. The physicochemical, antioxidant and sensory properties of the resulting drinks were evaluated. The results showed that enrichment of milk with pomegranate peel powder improved the survival of probiotic bacteria from 6.95 to 7.35 Log CFU/ml. Addition of pomegranate peel to beverages increased their antioxidant activity from 7 to 85.33, 9.13 to 93.66 and 0.126 to 0.435 as measured by DPPH free radical scavenging, ABTS+ free radical scavenging and reduction potency tests, respectively. Rheological studies also showed that the addition of pomegranate peel powder to beverages increased their viscosity from 5.65 to 21.5 mPa. Adding pomegranate peel powder to beverages also changed the color factors (L*, a* and b*) so that increasing the level of pomegranate peel powder increased the red and yellow color in the samples. Also, the results of the sensory evaluation, including taste, appearance, smell and general acceptance indicated that the produced beverages were well-liked by consumers. However, the results of sensory evaluation showed that adding high percentages of pomegranate peel powder to beverages could reduce the sensory acceptance of the final product.

کلیدواژه‌ها [English]

• camel’s milk
• fermented milk
• functional food
• Lactic acid bacteria
• Prebiotics
• Probiotics

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