بررسی اثر عصاره‌ شوید و سیر بر زمان ماندگاری و ویژگی‌های حسی دوغ گرمادیده بدون گاز

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران

2 استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.

3 استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

دوغ یک نوشیدنی تخمیری شیری است که زمان ماندگاری آن می­تواند در اثر فعالیت ﻣﯿﮑﺮوارﮔﺎﻧﯿﺴﻢﻫﺎ و تغییرات شیمیایی و حسی در ﻣﺤﺼﻮل کاهش یابد. این مطالعه با هدف تولید دوغ گرمادیده با استفاده از عصاره‌های شوید (05/0، 075/0 و 1/0 درصد) و سیر (04/0، 06/0 و 08/0 درصد) به‌صورت ترکیبی و به‌عنوان نگهدارنده طبیعی انجام گرفت. ویژگی‌های میکروبی، شیمیایی و حسی نمونه­ها در طول 6 هفته نگهداری در دمای 8 درجه سلسیوس ارزیابی شدند. نتایج نشان داد که شمارش میکروبی وابسته به سطح عصاره‌های مورد استفاده در فرمولاسیون نمونه‌های دوغ بود، به‌عبارت دیگر، افزایش سطح عصاره‌ها به‌طور معنی‌داری شمارش کلی باکتریایی و شمارش کپک و مخمر را در محصول کاهش داد (05/0>p). هم‌چنین نتایج نشان داد با افزایش زمان نگهداری نمونه‌های دوغ به طور معنی­داری میزان pH کاهش و میزان اسیدیته افزایش یافت اما میزان این تغییرات در تیمارهای حاوی غلظت‌های مختلف عصاره‌های سیر و شوید در مقایسه با شاهد از شدت کمتری برخوردار بود (05/0>p). هم‌چنین افزایش سطح عصاره‌ها در تیمارها امتیاز اغلب ویژگی­های حسی (طعم، بو، احساس دهانی و پذیرش کلی) را افزایش داد (05/0>p). در طول مدت زمان نگهداری، نمونه شاهد عمدتاً دارای کم‌ترین امتیازات خصوصیات حسی (به‌استثناء رنگ) و بیش‌ترین بار میکروبی و اسیدیته بود و با اکثر تیمارها اختلاف آماری معنی­داری داشت (05/0>p). با توجه به نتایج کسب شده، نمونه دوغ حاوی ترکیب 1/0 درصد عصاره شوید و 08/0 درصد عصاره سیر به‌عنوان تیمار برتر معرفی گردید.

کلیدواژه‌ها


عنوان مقاله [English]

Investigating the effect of dill and garlic extracts on shelf-life and sensory properties of heat treated non-carbonated doogh

نویسندگان [English]

  • F. Dinpajhooh 1
  • M.R. Khani 2
  • V. Fadaei Noghani 3
1 MSc Graduated of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 Assistant Professor of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 Assistant Professor of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Doogh is a fermented dairy beverage which its shelf-life can be reduced by the activity of microorganisms and chemical and sensory changes of product. This study aimed at producing a heat treated doogh using combination of dill (0.05, 0.075, and 0.1%) and garlic (0.04, 0.06, and 0.08%) extracts as biopreservatives. Microbial, chemical, and sensory properties of samples were evaluated during six weeks of storage at 8°C. The results showed that microbial count were dependent on the amounts of extracts used in doogh samples formulation. On the other hand, by increasing concentration of extracts, total bacterial counts, mold and yeast counts decreased significantly (p<0.05). Also, the results showed that amounts of pH decreased and acidity increased significantly in doogh samples over time, but these indices have less changed in treatments containing different concentrations of dill and garlic extracts compared to control sample (p<0.05). Also, results revealed that increasing the extract concentrations increased scores of most sensory parameter (flavor, odor, mouthfeel, and overall acceptability) (p<0.05). Control sample had mostly the least scores of sensory properties (except color) and the highest microbial load and acidity during storage time which had significant difference with the most treatments (p<0.05). According to the results obtained, the doogh sample containing 0.1% of dill extract and 0.08% of garlic extract was considered to be the best treatment.

کلیدواژه‌ها [English]

  • Doogh
  • Dill extract
  • garlic extract
  • Shelf-life
  • Microbial and chemical properties
 

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