تاثیر پودرهای مورینگا، آویشن، سیاهدانه، کینوا و تخم گشنیز بر ویژگی‌های فیزیکوشیمایی و آنتی‌اکسیدانی پنیر

محورهای موضوعی : تکنولوژی لبنیات

فاطمه شهدادی ¹ , سپیده خراسانی ² , فرناز توکلی ³ , منوچهر استوار ⁴

1 - استادیار گروه علوم ومهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
2 - استادیار گروه علوم ومهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
3 - دانشجوی کارشناسی ارشد گروه علوم ومهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
4 - دانشجوی کارشناسی گروه علوم ومهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران

تاریخ دریافت : 1402/01/24 تاریخ پذیرش : 1402/03/05 تاریخ انتشار : 1402/07/01

کلید واژه: پنیر, خواص آنتی اکسیدانی, پودرهای گیاهی, شمارش میکروبی,

چکیده مقاله :

مقدمه: صنعت غذا با تقاضای زیادی برای تولید محصولات جدید که نیازهای مصرف کننده را برای یک سبک زندگی سالم برآورده می کنند، مواجهه است. بطوری که غذاهای عملگرای غنی شده با استفاده از مواد گیاهی نقش مهمی در این زمینه ایفا می کنند. بنابراین، این مطالعه با هدف بررسی تاثیر غنی سازی با پودرهای گیاهی مختلف (آویشن، مورینگا، کینوا، سیاه دانه و تخم گشنیز) بر خواص فیزیکوشیمیایی، آنتی اکسیدانی و میکروبی پنیر صورت گرفت.مواد و روش ها: پودرهای گیاهی به میزان5/0، 1 و 5/1 درصد به پنیر اضافه شد. نمونه های پنیر ابتدا مورد ارزیابی حسی قرار گرفت و در ادامه تمامی آزمایشات اسیدیته،pH، رطوبت، پارامترهای رنگی، ترکیبات فنولی، فعالیت آنتی اکسیدانی، شمارش کلی باکتریایی و شمارش کپک و مخمر انجام شد.یافته ها: بیشترین اسیدیته مربوط به نمونه شاهد بود و کمترین اسیدیته در نمونه های حاوی پودرهای آویشن، سیاه دانه، کینوا و تخم گشنیز مشاهده شد.بیشترین میزان رطوبت مربوط به تیمار حاوی مورینگا بود و کمترین میزان رطوبت نیز در نمونه شاهد مشاهده شد. با افزودن پودرهای گیاهی به نمونه های پنیر شاخص L* نسبت به نمونه شاهد کاهش و شاخص های a* و b* افزایش یافت. بیشترین میزان ترکیبات فنولی کل و فعالیت ضدرادیکالی مربوط به نمونه حاوی پودر کینوا و کمترین میزان مربوط به نمونه شاهد بود. نمونه های پنیر حاوی پودرهای گیاهی شمارش کلی باکتریایی و کپک و مخمر کمتری نسبت به نمونه شاهد داشتند.نتیجه گیری: افزودن پودرهای گیاهی به نمونه های پنیر باعث بهبود ویژگی های فیزیکوشیمایی، افزایش خواص آنتی اکسیدانی و کاهش جمعیت میکروبی نسبت به نمونه شاهد گردید و استفاده از این مواد گیاهی برای ایجاد تنوع و تولید محصولاتی با ارزش غذایی بالا توصیه می گردد.

چکیده انگلیسی:

Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese.Materials and Methods: Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts.Results: The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control.Conclusion: The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value.

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