تاثیر پودر گیاه پنیرک بر خواص فیزیکوشیمیایی، میکروبی و حسی ماست
محورهای موضوعی :
زهرا صمصامی
1
,
سارا متینی
2
*
,
پدرام حیدری
3
1 - 1- دانش آموخته کارشناسی ارشد،گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران
2 - دانشگاه ازاد ارومیه
3 - استادیار، گروه علوم وصنایع غذایی، واحدخوی، دانشگاه آزاد اسلامی، خوی، ایران.
کلید واژه: کلید واژه : گیاه پنیرک , ماندگاری , ماست , خواص میکروبی, خواص شیمیایی,
چکیده مقاله :
سابقه و هدف : استفاده از گیاهان دارویی در محصولات لبنی از جمله ماست در سالیان اخیر مورد توجه واقع شده است گل و برگ این گیاه دارای خواص تغذیه ای و دارویی می باشد. پنیرک دارای ترکیبات فنولی و فلانوئیدی است و همچنین دارای بتاکاروتن، سیانین، تانن، مالوین، مالوئیدین، ساپونین،دلفینیدین، موسیلاژ و بالاخص آنتی کسیدان ها بوده که خاصیت ضد درد، ضد ویروس، ضد میکروب و ضد آنتی اکسیدانی دارند. در طب سنتی از پنیرک در درمان بسیاری از بیماری ها استفاده می کنند. هدف از این تحقیق، افزودن پودر گیاه پنیرک با غلظت های 5/0، 1 و 5/1 % به ماست و بررسی تاثیر آن بر خواص فیزیکوشیمیایی، میکروبی و حسی ماست در طول 28 روز دوره رسیدن بود. مواد و روش ها : پودر گیاه پنیرک با درصد های 5/0 ، 1 و 5/1 همزمان با افزودن استارتر به شیر اضافه شد و پس از گرمخانه گذاری در دمای 38 درجه به مدت 8 ساعت، در طی 28 روز در دمای یخچال نگهداری شد. یافته ها: نتایج حاصل از آنالیز داده ها نشان داد که در اسیدیته تاثیر زمان و اثر متقابل بین تیمار ها و زمان اختلاف معنی دار است. همچنین بسته به درصد پنیرک اضافه شده میزان ماده خشک افزایش و آب اندازی کاهش یافت. طبق نتایج بدست آمده افزودن پودر پنیرک به تیمار ها سبب کاهش معنی دار شمارش کلی میکروبی، کلی فرم ها، کپک و مخمر و استارتر گردید. در ارزیابی حسی، شاخص طعم و بافت دهانی نشان دهنده اختلاف معنی داری در بین نمونه ها بودند در حالی که در شاخص ظاهری و بافت غیر دهانی اختلاف معنی داری مشاهده نشد. نتیجه گیری: نتایج این تحقیق نشان دهنده این است که گیاه پنیرک دارای خواص ضد باکتریایی و ضد قارچی می باشد و به کار گیری از آن در فرمولاسیون ماست می تواند مسیری برای بدست آوردن ماست با کیفیت و زمان ماندگاری بالایی باشد.
Introduction: The use of medicinal plants in dairy products, including yogurt, has used in recent years, and among these plants, we can mention Malva sylvestris, the flowers and leaves of this plant have nutritional and medicinal properties. Malva sylvestris contains phenolic and flavonoid compounds and also contains beta-carotene, cyanine, tannin, malvin, maloidin, saponin, delphinidin, mucilage, and especially antioxidants, which have analgesic, antiviral, antimicrobial, and antioxidant properties. The purpose of this research was to add 0.5%, 1% and 1.5% concentration of fennel plant powder to yogurt and investigate its effect on physicochemical, microbial and sensory properties of yogurt during 28 days of ripening period. Methods: Malva sylvestris plant powder was added to the milk with the percentages of 0.5, 1 and 1.5 at the same time as the starter was added, and after being kept in a refrigerator at 38 degrees for 8 hours, it was kept in a refrigerator for 28 days. Results: The results of the data analysis showed that there is a significant difference in pH and acidity of the effect of time and interaction between treatments and time. Also, depending on the percentage of cheese added, the amount of dry matter increased and synersis decreased. According to the obtained results, the addition of Malva sylvestris to the treatments caused a significant decrease in total microbial count, total forms, mold, yeast and starter. In the sensory evaluation, the taste index and oral texture showed a significant difference among the samples, while no significant difference was observed in the appearance index and non-oral texture. Conclusion: The results of this research show that the cheese plant has antibacterial and antifungal properties and its use in yogurt formulation can be a way to obtain yogurt with high quality and shelf life.
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