بررسی امکان تولید آبمیوه پروبیوتیک بر پایه مخلوط آلبالو، کرنبری و سیب با استفاده از لاکتوباسیلوس اسیدوفیلوس و لاکتوباسیلوس کازئی

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

2 مربی گروه علوم و صنایع غذایی ، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

3 دانشیار گروه علوم و صنایع غذایی ، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین ، ایران

چکیده

مقدمه: پروبیوتیکها میکروارگانیسمهای زندهای هستند که با استقرار در محیط روده، مانع از فعالیت میکروارگانیسمهای غیر مفید و پاتوژن
می شوند. در بین غذاهای مناسب برای افزودن پروبیوتیکها تقاضا برای فرآورده های پروبیوتیک غیرلبنی افزایش یافته است که محصولات
آبمیوه پروبیوتیک در سالهای اخیر بیشتر مورد مطالعه قرار گرفته است.
مواد و روشها: در تحقیق حاضر از لاکتوباسیلوس اسیدوفیلوس و کازئی )سطوح 0 ، 35 ، 50 ، 65 % ، 100 ( با تراکم 710 در آبمیوه تهیه شده
از مخلوط آلبالو، کرنبری و سیب استفاده گردید. نمونه شاهد )فاقد باکتری( نیز تولید شد. خواص میکروبی، فیریکوشیمیایی و حسی نمونهها
طی 28 روز نگهداری مورد بررسی قرار گرفت .
یافتهها: تعداد باکتری پروبیوتیک در آبمیوه مذکور با گذشت زمان افزایش یافت. خواص فیزیکوشیمیایی نظیر بریکس، قند، اسیدیته، کدورت،
رنگ و pH تغییرات معنیداری داشت. بریکس، قند و pH کاهش و اسیدیته و کدورت آبمیوه افزایش یافت. همچنین مشخص گردید که
افزودن باکتری تا حدودی باعث تضعیف ویژگیهای حسی )ارگانولپتیکی( شده است .
نتیجهگیری: در میان نمونهها، نمونه حاوی % 100 باکتری لاکتوباسیلوس اسیدوفیلوس به عنوان بهترین تیمار از نظر زنده مانی باکتری و
از نظر ویژگیهای حسی بعد از نمونه شاهد، نمونه حاوی % 35 اسیدوفیلوس و % 65 کازئی به عنوان نمونه برتر معرفی شد.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei

نویسندگان [English]

  • Sh. Daliri 1
  • B. Khorshidpour 2
  • R. Pourahmad 3
1 M.Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Academic Member of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده [English]

Introduction: Probiotics are living microorganisms that, by settling in the intestinal environment, inhibit the activity of noninfectious and pathogenic microorganisms. The main purpose of this study was to consider the probability of producing probiotic juice containing Lactobacillus acidophilus and Lactobacillus casei based on apple, cranberry and sour cherry mixture. Materials and Methods: In the present research, Lactobacillus acidophilus and casie (0, 35, 50, 65,100% levels) were used at a density of 107, at the temperature of 4oc in juice made from mixed sour cherry, cranberry and apple. The physical, chemical, microbiological and sensory properties of the produced juice, during production period were all measured in the first, second, third and fourth week (28 days). Results: The number of probiotic bacteria in the juice increased over the time. Physicochemical properties such as brix, sugar, pH, acidity, turbidity and color had significant changes. Brix, sugar, pH decreased whereas acidity, turbidity of the juice increased. It was also found that the addition of bacteria has somewhat weakened the sensory (organoleptic) characteristics. Conclusion: Among the samples, the sample containing 100% Lactobacillus acidophilus bacteria was identified as the best bacterial growth treatment and in terms of sensory properties, the sample containing 35% acidophilus 65% casei was introduced as a superior sample.

کلیدواژه‌ها [English]

  • Apple
  • Cranberry
  • Lactobacillus acidophilus
  • Lactobacillus casei
  • Sour Cherry
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