| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,049 |
| تعداد مقالات | 34,082 |
| تعداد مشاهده مقاله | 46,533,692 |
| تعداد دریافت فایل اصل مقاله | 77,581,977 |
تأثیر فیبر چغندر قند بر زنده‌مانی بیفیدوباکتریوم بیفیدوم و خصوصیات کیفی ماست میوه‌ای حاوی کامکوات به روش سطح پاسخ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 115-130 اصل مقاله (856.91 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.342390.1264 | ||
| نویسندگان | ||
| شهین زمردی* 1؛ رضا حیدری2؛ نفیسه احدی3 | ||
| 1دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، | ||
| 2گروه صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی صبا، ارومیه | ||
| 3دانشجوی ارشد گروه صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی صبا، ارومیه | ||
| چکیده | ||
| در این مطالعه، تأثیر فیبر چغندر قند بر زنده‌مانی بیفیدوباکتریوم بیفیدوم و ویژگی‌های فیزیکوشیمیایی و حسی ماست میوه‌ای حاوی کامکوات در دوره نگهداری در دمای 1±4 درجه سلسیوس با استفاده از روش سطح پاسخ (RSM) بررسی شده است. مقدار فیبر چغندر قند در محدوده صفر تا 3 درصد و زمان نگهداری 1 تا 21 روز بود. نتایج تجزیه آماری داده‌ها نشان داد با افزایش مقدار فیبر و با گذشت زمان نگهداری، تعداد کلنی‌های بیفیدوباکتریوم بیفیدوم به‌طور معنی‌داری افزایش یافته است (0.05>P). با افزایش مقدار فیبر نشان داده شد درصد رطوبت، درصد آب‌اندازی و شاخص‌های رنگی *L و *b کاهش و شاخص *a به‌طور معنی‌داری افزایش یافته است (0.05>P). در دوره نگهداری، شاخص‌های *L و *a به طور معنی‌داری به ترتیب افزایش و کاهش یافت (0.05>P). مقدار اسیدیته نیز در دوره نگهداری افزایش یافت (0.05>P). نتایج ارزیابی حسی نشان داد که با افزایش درصد فیبر، امتیاز رنگ و طعم به طور معنی‌دار کاهش و با گذشت زمان نگهداری نیز امتیاز بافت به‌طور معنی‌دار افزایش یافته است. سرانجام، فیبر به میزان 2.5 درصد و زمان نگهداری 21 روز به عنوان شرایط بهینه برای تولید ماست میوه‌ای پروبیوتیک حاوی کامکوات تعیین گردید. | ||
| کلیدواژه‌ها | ||
| مواد غذایی عملگرا؛ پروبیوتیک؛ پری‌بیوتیک؛ ماست میوه‌ای | ||
| عنوان مقاله [English] | ||
| The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology | ||
| چکیده [English] | ||
| In this study, the effect of sugar beet fiber on the survival of Bifidobacterium bifidum and the physicochemical and sensory properties of fruit yogurt containing kamquat during storage at 4±1°C was investigated using the response surface methodology (RSM). The amount of sugar beet fiber was in the range of zero to 3%, and storage time was 1 to 21 days. The results of statistical analysis of the data showed that with increasing the amount of fiber and the storage time, the number of Bifidobacterium bifidum increased significantly (P<0.05). With increasing the amount of fiber, the moisture, syneresis, and L* and b* indices decreased, and the a* index increased significantly (P<0.05). During the storage time, the L* and a* indices increased and decreased significantly, respectively (P<0.05). The amount of acidity also increased during the storage period (P<0.05). The results of sensory evaluation showed that with increasing the amount of fiber, color and flavor scores decreased significantly, and during storage time, texture scores increased significantly. Finally, the amount of 2.5% sugar beet fiber was determined as optimal conditions for the production of probiotic fruit yogurt containing kumquat during its 21-day storage time. | ||
| کلیدواژه‌ها [English] | ||
| Functional food, Prebiotics, Probiotics, Sensory Properties | ||
| مراجع | ||
|
Abbasi, Z. 2008. Sugar beet pulp fiber Suitable ingredients for the production of functional production. 2nd National Conference on functional Food. Dec. 1. Tarbiat Modarres University, Tehran. Iran. (In Persian). Aghajani, A., Pourahmad, R. and Mahdavi Adeli, H. R. 2012. The effect of prebiotic compounds on probiotic yogurt containing Lactobacillus casei. Journal of Food Technology and Nutrition. 4(32): 82-73. (In Persian). AOAC. 2012. Official Methods of Analysis 19thEd. Arlington, VA, AOAC International. Dabija, A., Codină, G. G., Gâtlan, A. M. and Rusu, L. 2018. Quality assessment of yogurt enriched with different types of fibers. CYTA – Journal of Food. 16(1): 859–867. Dave, R. I. and Shah, N.P. 1996. Evaluation of media for selective enumeration of Streptococcus thermophillus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus and bifidobacteria. Journal of Dairy Science. 79(9): 1529-1536. Dello Staffolo, M., Bertola, N., Martino, M. and Bevilacqua, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal. 14(3): 263-268. Desai A.R., Powell, I.B. and Shah, N. P. 2004. Survival and activity of probiotic Lactobacilli in skim milk containing prebiotics. Journal Food Science. 69(3): 57–60. Dibazar, P., Khosrowshahi Asl, A. and Zomorodi, Sh. 2016. Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM). Journal of Food Sicence and Technology. 13(51): 75-88. (In Persian). Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T. and Shah, N.P. 2007. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal. 17(6): 657-665. Esposito, F., Arlotti, G., Bonifati, A. and Napolitano, A. 2005. Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International. 38(11): 1167–1173. Fernandez-Garcia, E. and McGregor, J. U. 1997. Fortification of Sweetened Plain Yogurt with Insoluble Dietary Fiber. Zeitschrift für Lebensmitteluntersuchung und-Forschung A. 204(6): 433-437. Florence, M., Jean-Franqois, T. and Jean-Luc, B. 1988. Preparation and Characterisation of Dietary Fibre from Sugar Beet Pulp. Journal of Sicence Food Agriculture. 42(1): 77-85. Filipovic, N., Djuric, M. and Gyura, J. 2007. The Effect of the Type and Quanity of Sugar Beet Fiber on Bread Characteristics. Journal Food Engneering. 78(3): 1047-1053. Ghasemi, S. and Mahdian, E. 2019. Evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in synbiotic yoghurt containing probiotic Lactobacillus acidophilus la-5. Iranian Journal of Nutrition Sciences and Food Technology. 13(4): 89-96. (In Persian). Ghobadi, M., Varidi, M. J. and Varidi, M. 2018. Evaluation of physicochemical and functional properties of wheat, sugar beet and potato dietary fiber. Journal of Food Industry Research. 27(1): 1-12. (In Persian). Guergoletto K. B., Magnani M., San Martin J., Andrade J. C. G. T. and Garcia S. 2010. Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers. Innovative Food Science and Emerging Technologies. 11(2): 415–421. Harland, J. I. 2018. Authorised EU health claim for sugar beet fibre. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims. Woodhead Publishing Series in Food Science, Technology and Nutrition. Volume 3, 113-128. Jaliliantabar, F., Lorestani, A. N. and Gholami, R. 2013. Physical properties of kumquat fruit. International Agrophysics. 27(1): 107-109. Mahdian, A., Milani, A., Karagian, R. and Halajan, S. 2014. Investigation of the effect of sugar beet fiber addition on the rheological, physicochemical characteristics and viability of Lactobacillus Acidophilus in frozen probiotic yogurt. Journal of Innovation in Food Science and Technology. 6, 47-58. (In Persian). Mehdian, A., Karagian, R. and Vaghee, T. 2015. Effect of microencapsulation process on calcium alginate substrate and addition of fiber from sugar beet pulp on viability of Lactobacillus casei LC and qualitative properties of probiotic yogurt. Innovation in Food Science and Technology. 7, 57-67. (In Persian). Mehdian, E., SanghAtash. M., Karagian, R. and Vaghee, T. 2013. Evaluation of the possibility of producing synbiotic ice cream using fiber derived from sugar beet by product and Bifidobacterium bifidum BB-12. Journal of Research and Innovation in Food Science and Technology. 3(2): 115-128. (In Persian). Michel, F., Thibault, J. F. and Barry, J. L. 1988. Preparation and characterization of dietary fibers from sugar-beet pulp. Journal of Science Food Agriculture. 42(1): 77-85. Mishra, S. and Mishra, H. N. 2012. Technological aspects of probiotic functional food development. Nutrafoods. 11(4); 117–130. Özboy, Ö., Sahbaz, F. and Köksel, H. 1998. Chemical and physical characterisation of sugar beet fiber. Acta Alimentaria. 27(2): 137-148. Ozcan, T. and O. Kurtuldu, O. 2014. Influence of dietary fiber addition on the properties of probiotic yogurt. International Journal of Chemical Engineering and Applications. 5(5), 397-401. Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M. and Bressollier, P. 2013. An overview of the last advances in probiotic and prebiotic field. LWT - Food Science and Technology. 50(1): 1-16. Sarbolouki, S., Taleban, F. A. and Valai, N. 2001. Effect of beet fiber on serum fasting blood sugar and Lipids of type II diabetic patients. Feyz. 4 (4):1-10 (In Persian). Seckin, A. K. and Baladura, E. 2012. Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. Geographically Isolated and Disadvantaged Areas (GIDA). 37(2): 63-69. Sendra, E., Fayos, P., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E. and Perez-Alvarez, J. A. 2008. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology. 25(1): 13-21. Smiddy, M. A., Martin, J. E. G. H., Kelly, A. L., De Kruif, C. G. and Huppertz, T. 2006. Stability of casein micelles cross-linked by transglutaminase. Journal of Dairy Science. 89(6): 1906-1914. Tarakçi, Z. and Kucukoner, E. 2004. Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yogurt. Journal of Food Science and Technology 41(2): 177-181. Tarakçi, Z. 2010. Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit Yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 16(2): 173-178. Tohidzadeh, M., Zomorodi, Sh., Elhamirad, A. and Khosrowshahi Asl, A. 2014. The effect of carrot fiber on viability of lactobacillus case and quality of fruit yogurt containing apricot using response surface methodology. Journal of Innovation in Food Science and Technology. 6, 93-122. (In Persian). Vasiljevic, T. and Shah, N. P. 2008. Probiotics—From metchnik off to bioactives. International Dairy Journal. 18(7): 714– 728. Zomorodi, SH. 2013. Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber. Journal of Food Industry Research, 4, pp. 443-454. (In Persian). Zomorodi, Sh., Aberoon, N., Khosrowshahi Asl, A. 2015. Increase the survival of Lactobacillus acidophilus and improved quality properties of synbiotic yogurt using apple and wheat fibers. Iranian Journal of Food Science and Technology. 12(48): 203-214. (In Persian). | ||
|
آمار تعداد مشاهده مقاله: 531 تعداد دریافت فایل اصل مقاله: 180 |
||