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بررسی تأثیر همزمان مالتودکسترین و باکتریهای پروبیوتیک بر ویژگیهای رئولوژیکی خامهترش | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 3، دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 15-30 اصل مقاله (1.26 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.355534.1312 | ||
| نویسندگان | ||
| فریال خادمی1؛ علی معتمد زادگان2؛ شهرام نقی زاده رئیسی* 3؛ سیداحمد شهیدی4 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2عضو هئیت علمی دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 3استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا… آملی | ||
| 4گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا… آملی، آمل | ||
| چکیده | ||
| خامهترش حاوی 20 تا 30 درصد چربی است که به آن باکتریهای مولد عطروطعم (اسیدلاکتیک) اضافه میشوند تا بو و طعم خاصی ایجاد کنند. این نوع خامه قبل از توزیع حداقل به مدت 24 ساعت در دمای 4 درجه سانتیگراد نگهداری میشود و سپس به بازار عرضه میشود. هدف از این پژوهش بررسی امکان تولید خامهترش پروبیوتیک با افزودن باکتریهای پروبیوتیک و مالتودکسترین است. در این تحقیق باکتریهای پروبیوتیکی (لاکتوباسیلوس اسیدوفیلوس، لاکتوباسیلوس کازئی، بیفیدوباکتریوم بیفیدیوم) به فرمولاسیون خامهترش با 20 درصد چربی افزوده شد و ویژگیهای رئولوژیکی خامه بررسی گردید. بالاترین ویسکوزیته (Pa.s 1200) مربوط به تیمار T2 (خامهترش حاوی 2 درصد مالتودکسترین) بود درصورتیکه کمترین مقدار ویسکوزیته (معادل Pa.s 1/0) در نمونۀ شاهد (بدون مالتودکسترین و باکتری) دیده شد. نتایج آزمون رفتار جریان نشان داد که تمام نمونهها رفتار رقیق شونده با برش داشتند. مدل رئولوژیکی کارئا بهخوبی دادههای رفتار جریان خامهترش را برازش کرد. ازنظر ویژگیهای ویسکوالاستیک نیز در تمامی نمونههای شامل باکتری و مالتودکسترین، مدول ذخیره بیشتر از مدول افت بود. بین میزان افزودن مالتودکسترین و نوع باکتریها تفاوت معنیداری (0.05<P) ازلحاظ ویژگیهای رئولوژیکی مشاهده نشد. نتایج آزمون روبش دما نشان داد که با افزایش دما مدولهای ذخیره و افت کاهش مییابند. | ||
| کلیدواژهها | ||
| پروبیوتیک؛ خامهترش؛ مالتودکسترین؛ مدل رئولوژیکی کارئا | ||
| عنوان مقاله [English] | ||
| Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream | ||
| نویسندگان [English] | ||
| Feryal Khademi1؛ Ali Motamedzadegan2؛ Shahram Naghizadeh Raeisi3؛ Seyed-Ahmad Shahidi4 | ||
| 1Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari | ||
| 2Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari | ||
| 3Assistant Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University | ||
| 4Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol | ||
| چکیده [English] | ||
| Sour cream contains 20-30% fat, to which aroma-producing bacteria (lactic acid) were added in order to create a special odor and taste. This type of cream is stored at 4 °C for at least 24 hours before distribution and then marketed. The aim of this study was to investigate the possibility of producing probiotic sour cream by adding probiotic bacteria and maltodextrin. In this study, the addition of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum) in the formulation of sour cream with 20% fat was used and the rheological properties of the cream were investigated. The results showed that all samples showed shear-thinning behavior under shear strain. The rheological Carreau model fits the sour cream flow behavior data well. In terms of viscoelastic properties, in all samples, including bacteria and maltodextrin, the storage modulus was higher than the loss modulus. Also, no significant difference was observed between the amount of maltodextrin addition and the type of bacteria in terms of rheological properties (P< 0.05). | ||
| کلیدواژهها [English] | ||
| Probiotic, Maltodextrin, Rheological Carreau Model, Sour Cream | ||
| مراجع | ||
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