تأثیر ژل آلوئه‌ورا بر خصوصیات شیمیایی، حسی و بقای باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم در بستنی کم‌چرب

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناس ارشد علوم و صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران

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

چکیده

در میان محصولات لبنی، بستنی محصول بسیار محبوبی در سراسر جهان است. لذا در این تحقیق امکان تولید بستنی پروبیوتیک حاوی ژل آلوئه­ورا مورد بررسی قرار گرفت. بدین منظور ژل آلوئه­ورا در غلظت­های 0، 5، 10 و 15 درصد به نمونه‌های بستنی اضافه گردید و تأثیر آن بر بقای باکتری لاکتوباسیلوس پلانتاروم موردبررسی قرار گرفت. هم­چنین برخی از ویژگی­های شیمیایی و حسی بستنی ارزیابی شد. نتایج حاصل از این پژوهش نشان داد که افزودن ژل آلوئه­ورا تأثیر معنی­داری بر اسیدیته، رطوبت و چربی نمونه­های بستنی پروبیوتیک نداشته است اما شمارش میکروبی و خواص حسی این محصول را به‌طور معنی‌داری (05/0˂p ) تحت تأثیر قرارداد. در نمونه­های حاوی غلظت­های 10 و 15 درصد ژل آلوئه­ورا طی زمان نگه‌داری تعداد باکتری پروبیوتیک به‌ترتیب به  log CFU/ml15/8 و 19/8 افزایش یافت. ارزیابی کلی حسی نمونه­های بستنی نشان داد که بیش­ترین امتیاز حسی مربوط به تیمار حاوی 10 درصد ژل آلوئه­ورا می­باشد. لذا بستنی حاوی 10 درصد ژل آلوئه­ورا ازنظر پذیرش حسی و بقای باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم مناسب بود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream

نویسندگان [English]

  • S. Rouhzadeh 1
  • S. Bahramian 2
1 M.Sc Graduate of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
2 Assistant Professor, Department of Basic Sciences and Health, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Among dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and its effect on the survival of Lactobacillus plantarum was investigated. Besides, some chemical and sensory properties of ice cream were evaluated. The results of this study showed that the addition of Aloe vera gel did not have any significant effect on the acidity, moisture, and fat content of probiotic ice cream samples, but the microbial count and sensory properties of this product were significantly (p < 0.05) affected. During storage, in the samples containing 10% and 15% Aloe vera gel, the number of probiotic bacteria increased to 8.15 and 8.19 log CFU/ml, respectively. The overall sensory evaluation of ice cream samples showed that the highest sensory rating was related to the treatment containing 10% Aloe vera gel. It was concluded that considering the sensory acceptance and survival of probiotic bacteria L. plantarum, the ice cream containing 10% Aloe vera gel was the best treatment.

کلیدواژه‌ها [English]

  • Aloe vera gel
  • Ice cream
  • Lactobacillus plantarum
  • probiotics
 

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