بررسی اثر اینولین و عصاره چای سبز بر زندهمانی بیفیدوباکتریوم لانگوم و خصوصیات فیزیکوشیمیایی بستنی سویای سین بیوتیک

نوع مقاله : مقاله کامل علمی پژوهشی

نویسنده

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

چکیده

سابقه و هدف: امروزه مصرفکنندگان تمایل به مصرف مواد غذایی جدید با خواص تغذیهای و سلامت بخشی بالا دارند. غذاها علاوه بر رفع گرسنگی و تامین مواد مغذی ضروری باید باعث بهبود وضعیت سلامت و شادابی فیزیکی و ذهنی مصرف‌کننده گردند. پروبیوتیک‌ها میکروارگانیسم‌های زنده‌ای هستند که درصورتی که زنده و به مقدار کافی مصرف شوند دارای اثر سلامت بخشی هستند. استفاده از ترکیبات پری‌بیوتیک مناسب و انتخاب حامل مناسب برای پروبیوتیک‌ها باعث افزایش رشد و فعالیت این باکتری‌های مفید می‌گردد. سویا و فراورده-های آن حامل‌های مطلوبی برای میکروارگانیسم‌های پروبیوتیک به شمار می‌روند که می‌توانند نقش موثری در افزایش زنده‌مانی باکتری‌های پروبیوتیک داشته باشند. هدف از اجرای تحقیق حاضر بررسی اثرات پری‌بیوتیکی اینولین و آنتی‌اکسیدانی چای سبز در افزایش زمان زندهمانی بیفیدوباکتریوم لانگوم در بستنی سویای سین بیوتیک بود.
مواد و روش‌ها: به منظور تولید بستنی سویای سین بیوتیک عصاره چای سبز در غلظتهای 1، 2 و 3 درصد، اینولین به نسبتهای 1، 2 و 3 درصد و همچنین باکتری پروبیوتیک بیفیدوباکتریوم لانگوم به میزان Cfu/ml 107 به فرمولاسیون شیر سویای سین بیوتیک اضافه شدند. بنابراین 10 تیمار مطابق با طرح کاملا تصادفی با سه تکرار طراحی گردید. آزمونهای تعیین درصد ترکیبات پلیفنولی، درصد اسیدیته کل، درصد حجمافزایی، عدد ‌پراکسید (meq/kg)، ارزیابی ویسکوزیته (cp)، ارزیابی رنگ (شاخصهای روشنایی، قرمزی، زردی)، ارزیابی حسی (بو، مزه، بافت و پذیرش‌کلی) یک روز پس از تولید و میزان زنده‌مانی بیفیدوباکتریوم لانگوم (Cfu/ml) طی 21 روز نگهداری نمونه‌های بستنی سویای سین بیوتیک در دمای 18- درجه سانتی‌گراد انجام شد. برای تجزیه تحلیل نتایج حاصل از آزمون‌ها از آزمون مقایسه میانگین‌ها دانکن در سطح احتمال 5 درصد توسط نرم افزار مینی تب نسخه 16 استفاده شد.
یافته‌ها: نتایج نشان داد که با افزایش غلظت اینولین و عصاره چای سبز در فرمولاسیون بستنی سویای سین بیوتیک حجم افزایی، شاخص زردی(b*) ، شاخص روشنایی (L*)، امتیاز شاخص‌های حسی شامل بو، مزه، بافت و پذیرش کلی کاهش و اسیدیته، میزان زنده‌‌‌مانی بیفیدوباکتریوم لانگوم، ویسکوزیته و شاخص قرمزی(a*) افزایش یافت. جمعیت بیفیدوباکتریوم لانگوم پس از 21 روز نگهداری در تمامی تیمارها از جمله شاهد بالاتر از Cfu/ml 106 بود. برخلاف اینولین افزایش غلظت عصاره چای سبز اثر معناداری بر کاهش اندیس پراکسید داشت. شاخص‌های حسی تیمار حاوی 1 درصد عصاره چای ‌سبز و اینولین با نمونه شاهد اختلاف معنی‌داری نداشت و به عنوان تیمار برتر در این مطالعه معرفی گردید.
نتیجه‌گیری: با استفاده 1 درصد عصاره چای سبز و 1 درصد اینولین میتوان بستنی سویای سین بیوتیک با خواص کیفی و حسی مطلوب با خواص سلامت بخش تولید نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream

نویسنده [English]

  • L. Nateghi
Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده [English]

Abstract
Background and objectives: Today, consumers tend to eat fresh food with high nutritional and health benefits. Food, in addition to eliminating hunger and providing essential nutrients, should improve the health and physical and mental health of the consumer. Probiotics are living microorganisms that have a healthy effect if they are consumed alive and sufficiently. Using appropriate prebiotic compounds and selecting suitable carriers for probiotics can increase the growth and activity of these beneficial bacteria. Soybeans and their products are considered to be good carriers for probiotic microorganisms that can play an effective role in increasing the viability of probiotic bacteria. The purpose of this study was to investigate the effects of inulin prebiotic and antioxidant green tea on increasing the viability time of Bifidobacterium longum in synbiotic soy ice cream.
Materials and methods: In order to produce synbiotic soy ice cream, the green tea extract in concentrations of 1, 2 and 3% and inulin in proportions of 1, 2 and 3% and also probiotic bacteria Bifidobacterium Longum in the amount of 107 Cfu/ml were added to synbiotic soy ice cream formulation. Therefore, 10 treatments were designed according to completely randomized design with three replicates. Tests of determination the percentage of polyphenolic compounds, percentage of total acidity, percentage of increasing overrun, peroxide number (mEq/Kg), viscosity evaluation (cp), color assessment (lighting, redness and yellowness index), sensory assessments (odor, taste, texture and overall acceptance) were performed one day after production and the survival rate of Bifidobacterium Longum (Cfu/ml) of soybean ice cream samples done during 21 days of storage at -18°C. For data analysis of the results of the tests, Duncan's test for comparison means at probability level of 5% was used by Minitab version 16 software.
Results: The results showed that increasing the concentration of inulin and green tea extract in the synbiotic soy ice cream formulation, overrun, yellowness index (b*), lighting index (L*), score of sensory indexes including odor, taste, texture and overall acceptance decreased and acidity, the viability rate of Bifidobacterium longum, viscosity and redness index (a*) increased. Bifidobacterium longum population after 21 days of storage in all treatments, including control, was higher than 106 Cfu/ml. In contrast to inulin increase in the concentration of green tea extract had a significant effect on the reduction of peroxide index. The sensory indices of the treatment containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as superior treatment in this study. Sensory indexes of treatments containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as a superior treatment in this study.
Conclusion: By using 1% green tea extract and 1% inulin can be possible to produce a synbiotic soy ice cream with optimal qualitative and sensory properties with good health properties.

کلیدواژه‌ها [English]

  • Inulin
  • Green tea extract
  • Bifidobacterium langum
  • Soy ice cream
  • Symbiotic

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نشریه فرآوری و نگهداری مواد غذایی
دوره 12، شماره 2
اسفند 1399
صفحه 81-98

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