رشد و زنده‌مانی لاکتوباسیلوس اسیدوفیلوس در ماست هم‌زده کم‌چرب حاوی بتاگلوکان جو

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

چکیده

اثربخشی غذا­های پروبیوتیک در گروی طول مدت زنده‌مانی پروبیوتیک­ها در  مواد غذایی حامل می‌باشد. بر همین اساس ارزیابی بقای این میکروب­ها در ماده غذایی حامل طی تولید و نگهداری آن، از اهمیت زیادی برخوردار است. در این پژوهش بتاگلوکان جو به‌عنوان جایگزین چربی، در چهار سطح 25/0، 5/0، 75/0 و 1% به ماست پروبیوتیک کم‌چرب افزوده شد و تأثیر آن­ بر رشد باکتری پروبیوتیک لاکتوباسیلوساسیدوفیلوس در روز­های صفر، 1، 7 و 14 نگهداری و ویژگی­های فیزیکوشیمیایی و حسی آن در روز 7 نگهداری ارزیابی گردید. نتایج آزمایش‌های میکروبی نشان داد تعداد لاکتوباسیلوس اسیدوفیلوس تا سطح بتاگلوکان 75/0% به­طور معنی­داری (05/0 p<) افزایش یافت، که دلیل این افزایش به خاصیت پری­بیوتیکی این ترکیب مربوط می­شود. در نمونه­های حاوی 1% بتاگلوکان، رشد باکتری­ها کمتر از سایر نمونه­ها بود. نتایج فیزیکوشیمیایی نشان داد که اثر نوع تیمار روی اسیدیته، ماده خشک و آب‌اندازی تا سطح بتاگلوکان 75/0% معنی­دار (05/0 >p) بود. نتایج حاصل از مقایسه میانگین داده­ها بیانگر آن است که نوع تیمار بر روی کاهش pH معنی­دار (05/0 p<) بود. هم‌چنین نوع تیمار تا 5/0% بتاگلوکان باعث کاهش ظرفیت نگهداری آب و افزایش ویسکوزیته شد (05/0 > p). می‌توان به این جمع‌بندی رسید که بتاگلوکان می­تواند به‌عنوان جایگزین چربی در تولید ماست کم­چرب پروبیوتیک در سطح 5/0% به­کار رود تا با تولید یک غذای فراسودمند سین­بیوتیک، انتخاب جدیدی برای مصرف کنندگان محصولات لبنی فراهم شود.

کلیدواژه‌ها


عنوان مقاله [English]

Survival of Lactobacillus acidophilus in low fat stirred yoghurt containing barley Beta-Glucan

نویسندگان [English]

  • M. Badri 1
  • A. Alizadeh 2
2 Assistant Professor of Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
چکیده [English]

Effectiveness of probiotic food depends on the survival of probiotic in foods. Therefore, it is important to monitor the survival of probiotic organisms during the production and storage of foods. In this research, barley beta-glucan as a fat replacer was added to the low fat probiotic yoghurt and survival of Lactobacillus acidophilus was investigated. Beta-glucan was added to the yoghurt at four levels of 0.25, 0.5, 0.75 and 1%. Survival of L. acidophilus was evaluated at 0, 1, 7 and 14 days of storage. Also, its physicochemical and sensory properties were determined at 7 day of storage. L. acidophilus count increased significantly up to the level of 0.75% beta-glucan (p<0.05) due to the prebiotic effect of this compound. Survival of L. acidophilus in yoghurt containing 1% beta-glucan was less than the other samples. Physicochemical results showed that the treatment had significant effects (p<0.05) on the acidity and syneresis up to level of 0.75%. Results showed that the treatment had significant (p<0.05) effect on pH which decreased by beta-glucan addition. The results also showed that addition of beta-glucan up to 0.5% decreased WHC and increased viscosity significantly (p<0.05). Results of this research showed that beta-glucan could be used successfully as a functional fat replacer in low fat synbiotic yogurts at level 0.5%.

کلیدواژه‌ها [English]

  • Lactobacillus acidophilus
  • Prebiotic
  • Probiotic
  • Stirred yoghurt
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