بررسی تأثیر اسانس گلپر بر برخی از ویژگی های میکروبی، شیمیایی و حسی دوغ حرارت دیده

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه مهندسی شیمی، دانشکده فنی و مهندسی دانشگاه بناب، بناب، ایران

2 استادیار گروه شیمی و مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد مراغه، مراغه، ایران

3 دانش‌آموخته کارشناسی ارشد رشته مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد مراغه، مراغه، ایران

4 استادیار گروه مهندسی پلیمر، دانشکده فنی و مهندسی دانشگاه بناب، بناب، ایران

چکیده

امروزه تحقیقات زیادی در مورد جایگزینی نگه‌دارنده‌های شیمیایی با ترکیبات طبیعی در حال انجام است که اسانس‌های گیاهی از جمله این مواد هستند. در این تحقیق اسانس گلپر در سطوح صفر (نمونه کنترل)، 100، 250، 500 و 1000 میکرولیتر بر لیتر به نمونه‌های دوغ حرارت دیده اضافه و بعد از بسته‌بندی به‌مدت 40 روز در یخچال نگهداری شدند. سپس تحت آزمون‌های میکروبی (شمارش کپک‌ها و مخمرها، باکتری‌های آغازگر و کلی فر‌م‌ها)، شیمیایی (اسیدیته، pH، درصد چربی، درصد ماده خشک بدون چربی) و حسی (عطر و طعم) قرار گرفتند. طبق نتایج مطالعه، افزایش غلظت اسانس موجب کاهش جمعیت کپک و مخمر دوغ شد اما اثر اسانس گلپر بر شمار باکتری‌های آغازگر معنی‌دار نبود. طی زمان نگه‌داری، شمار باکتری‌های آغازگر تا روز دهم افزایش و در ادامه کاهش یافت. در طول زمان نگه‌داری، اسیدیته و pH نمونه‌ها به‌ترتیب افزایش و کاهش یافت، ولی نوع تیمار بر روی مقادیر اسیدیته و pH نمونه‌ها تأثیر معنی‌داری نداشت. تأثیر اسانس گلپر و زمان نگه‌داری بر درصد چربی و درصد ماده خشک بدون چربی نمونه‌های دوغ معنی‌دار نبود. بررسی ویژگی‌های حسی نشان داد که نمونه‌های دارای اسانس از نظر عطر و طعم، اختلاف معنی‌داری با نمونه کنترل داشتند (05/0p<) و نمونه‌های دارای ml/l 250 اسانس، بیش‌ترین امتیاز را کسب کردند. با توجه به نتایج به‌دست ‌آمده اسانس گلپر می‌تواند به‌طور کارآمدی در فرمولاسیون دوغ به‌عنوان یک عامل نگه‌دارنده و طعم دهنده استفاده گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough

نویسندگان [English]

  • A.R. Yousefi 1
  • H. Sheikhloie Bonab 2
  • J. Seyfi Hachesou 3
  • M. Hatami 4
1 Assistance Professor, Department of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran
2 Assistant Professor, Department of Chemistry and Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, Iran
3 Former M.Sc. student of Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, Iran
4 Assistance Professor, Department of Polymer Science and Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran
چکیده [English]

Nowadays, many studies have been conducted to substitute the chemical preservatives with naturally occurring compounds, including plant essential oils. In this research, Golpar essential oil was added to Dough samples at concentrations of 0 (control), 100, 250, 500 and 1000 ml/l and after packaging, were stored at refrigerator for 40 days. The samples were subjected to microbial (enumeration of yeasts and molds, yoghurt starter bacteria and coliforms), chemical (acidity, pH, fat and solids-non-fat) as well as sensory characteristics (taste and odor) assays. Results showed that with the increasing of the essence concentration, the populations of yeast and mold were reduced (P<0.05), however, the effect of Golpar essential oil on starter bacteria was insignificant. The number of starter bacteria increased towards day 10, followed by a decrease until the end of storage time. Although during the storage period, acidity and pH were increased and decreased, respectively, the effect of essential oil on fat content and solids-non-fat was not significant. Sensory evaluations in terms of taste and odor revealed that the treated samples had significant (p< 0.05) difference in comparison with control groups. Besides, the samples containing 250 µl/l gained the highest score. It was concluded that Golpar essential oil can be efficiently used in Dough formula as a good natural preservative and flavoring agent.

کلیدواژه‌ها [English]

  • Golpar essential oil
  • Dough
  • Yeast and mold
  • Antimicrobial
  • Starter culture
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