نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 مربی/گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران
3 گروه میکروبشناسی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: Probiotic quark cheeses contain microorganisms that have attracted increasing attention due to their positive effects on gut health and immune function. Enriching probiotic cheese with nutritional compounds can improve its nutritional and sensory quality. Lentil protein concentrate, a plant protein rich in essential amino acids and bioactive compounds, is an excellent candidate for fortification of dairy products. Transglutaminase enzyme is one of the transferase enzymes used in dairy product production, which results in improved cheese texture by creating intermolecular crosslinks. The aim of this paper is to investigate the effect of lentil protein concentrate and transglutaminase enzyme on the physicochemical, rheological, sensory and viability properties of Lactobacillus plantarum in probiotic quark cheese.
Materials and methods: In this study, quark cheese was prepared from 1% fat milk, lentil protein concentrate (0, 2/5 and 5 g/L), transglutaminase enzyme (0, 1 and 2 U/g per gram of protein) and Lactobacillus plantarum (109 cfu/ml), and physicochemical, rheological, sensory and viability tests of Lactobacillus plantarum were performed on days 1, 30 and 60.
Results: According to the results, with increasing the concentration of lentil protein concentrate, the efficiency of quark cheese production increased significantly (p<0/05). With increasing concentrations of lentil protein concentrate and transglutaminase enzyme, the survival of Lactobacillus plantarum significantly increased, but with the passage of storage time, the survival of Lactobacillus plantarum significantly decreased (p<0/05). The increased survival of probiotic bacteria Lactobacillus plantarum can be attributed to the increased access of bacteria to nutrients from the protein concentrate and the effect of the enzyme on protein structure and improved access to the substrate. Although, increasing the concentration of lentil protein concentrate caused a significant increase in the dry matter, protein and ash content of quark cheese samples (p<0/05), the effect of this increase on the fat content of cheese samples was not significant (p˃0/05). Based on the findings, the addition of lentil protein concentrate had a significant effect on the textural parameters of quark cheese, including hardness, cohesion, springiness, gumminess and chewiness (p<0/05), while the addition of transglutaminase enzyme had a non-significant effect on textural properties (p˃0/05). According to the results of sensory evaluation, the highest overall acceptance score was obtained for the sample containing 2/5 g/l lentil protein concentrate and 1 U/g transglutaminase enzyme.
Conclusion: In general, the appropriate combination of lentil protein concentrate and transglutaminase enzyme, while improving the probiotic properties of the product, can either improve the physicochemical, rheological and sensory properties of the product, increase the acceptability of the product and support their use in dairy analogues enriched with plant proteins.
کلیدواژهها [English]
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