مطالعه‌ی تاثیر عصاره گیاه سیاه شور مصری Suaeda aegyptiaca بر روی باکتری‌های آغازگر ماست و بررسی خواص آنتی اکسیدانی و ارگانولپتیکی آن

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

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

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

10.30495/jftn.2022.65637.11180

چکیده

مقدمه: با تغییر ذائقه افراد جامعه، تولیدکنندگان به تولید محصولات جدید با ارزش غذایی بالا سوق داده شده‌اند. امروزه استفاده از سبزیجات در طعم‌دار کردن ماست مقبولیت زیادی در بین مصرف کنندگان پیدا کرده است.
مواد و روش‌ها: در این پژوهش عصاره الکی گیاه سیاه‌شور مصری تهیه و در سطوح 05/0، 1/0، 2 و 5/2 درصد (وزنی/وزنی) در فرمولاسیون تهیه ماست کم چرب استفاده شد. ابتدا خواص آنتی‌اکسیدانی، ضد میکروبی عصاره‌ها بررسی و سپس خصوصیات فیزیکی و شیمیایی، میکروبی و اُرگانولپتیکی تیمارهای تهیه شده طی 28 روز نگهداری در یخچال °C 4 ارزیابی شدند.
یافته‌ها: عصاره‌ها در تمامی سطوح فعالیت ضد اکسیدانی نشان دادند و میزان MIC تمامی غلظت‌ها بر باکتری‌های استافیلوکوکوس اورئوس‌، اشرشیاکلی و آسپرژیلوس نایجر برابر 500 میلی‌گرم بر میلی‌لیتر و MBC عصاره روی باکتری‌ها بر به ترتیب 1000، 2000 و 2000 میلی‌گرم بر میلی‌لیتر بود. نتایج نشان داد افزودن عصاره به همراه باکتری‌های آغازگر ماست موجب جلوگیری از رشد باکتری استافیلوکوکوس اورئوس و همچنین کاهش رشد باکتری اشرشیاکلی و کپک آسپرژیلوس نایجر گردید بدون اینکه تاثیر منفی بر رشد باکتری‌های آغازگر داشته باشد. افزایش ترکیبات فنولی و آنتی‌اکسیدانی در ماست با افزایش غلظت عصاره افزایش اما با گذشت زمان کاهش یافتند (05/0< p). افزایش اسیدیته و کاهشpH در طول دوره نگهداری مشاهده شد (05/0< p). با افزایش غلظت عصاره در ماست میزان آب اندازی بطور معنی‌داری افزایش، ظرفیت نگهداری آب و ویسکوزیته کاهش یافت (05/0< p). همچنین افزایش عصاره در تیمارها کاهش شاخص L* ،a* و b* را به دنبال داشت (05/0< p). از نظر ارزیابی حسی ماست‌های حاوی 05/0 و 1/0 درصد عصاره گیاه سیاه شور با نمونه شاهد اختلاف معنی‌داری نداشتند و از نظر مصرف کننده مورد تایید بودند.
نتیجه‌گیری کلی: افزودن 05/0 و 1/0 درصد از عصاره گیاه سیاه شور مصری به ماست جهت بهبود ویژگی‌های فیزیکی وشیمیایی، حسی و میکروبی ماست توصیه می‌گردد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of Suaeda aegyptiaca extract on yogurt initiator and its antioxidant and organoleptic properties

نویسندگان [English]

  • Sahar Zolghadr 1
  • Shabnam Haghighat Khajavi 2
1 M.Sc. Graduated Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

Introduction: Due to the changes in people's tastes, the producers try to produce new
products with high nutritional value. Today, using vegetables for flavoring yogurt has become
very popular among consumers.
Materials and Methods: In this study, prepared Suaeda aegyptiaca extract was used at the
concentrations of 0.05, 0.1, 2, and 2.5% (w / w) in the formulation of low-fat yogurt. The
antioxidant and antimicrobial properties of the extracts were evaluated, followed by
investigating the that physical-chemical, microbial, and organoleptic properties of the
treatment during 28 days at 4 ° C.
Results: The result showed that increasing the concentration of the extract was not
accompanied by a significant change in the account of starter cultures and also the content of
starter culture increased during storage. Moreover, Staphylococcus aureus was significantly
inhibited while Ecoli and Aspergillus niger were inhibited after 14 and 21 days of storage.
Furthermore, by increasing the amount of extract, DPPH assay and phenolic compounds were
compound significantly increased and the storage time significantly affected the free radical
scavenging and TPC capacity of the yogurt. During storage, pH decreased while acidity and
syneresis increased and water holding capacity, and viscosity decreased. Color measurement
showed a significant difference in color between different kinds of yogurts. Supplementation
with plant extracts, L*and a* values decreased while b*values increased.
Conclusion: In the case of sensory characteristics of yogurt, samples that have 0.05,0.1 % of
extracts were not significantly different in overall acceptability from plain yogurt.

کلیدواژه‌ها [English]

  • Suaeda aegyptiaca
  • extract
  • antioxidant
  • antimicrobial
  • yogurt
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