اثر پلی دکستروز وگالاکتوفروکتوز بر زنده‌مانی باکتری‌های پروبیوتیک و ویژگی‌های فیزیکوشیمیایی و حسی نوشیدنی کفیر سین‌بیوتیک
محورهای موضوعی : میکروبیولوژی مواد غذایی
بابک فلاحت
1
(دانشجوی کارشناسی ارشد گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
رضوان پوراحمد
2
(دانشیار گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
بیژن خورشیدپور
3
(مربی گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
کلید واژه: پروبیوتیک, پلی دکستروز, کفیر, گالاکتوفروکتوز,
چکیده مقاله :
مقدمه: کفیر یکی از فرآورده‌های تخمیرشده شیر است که نقش مهمی در تغذیه و سلامت انسان دارد. هدف از این تحقیق، بررسی اثر پلی دکستروز و گالاکتوفروکتوز بر زنده مانی باکتری های پروبیوتیک و ویژگی های فیزیکوشیمیایی و حسی نوشیدنی کفیر سین بیوتیک بود. مواد و روش‌ها: پلی دکستروز و گالاکتوفروکتوز در غلظت‌های مختلف (5/0 و 1 %) بصورت تکی و مخلوط در تولید کفیر استفاده شدند. نمونه شاهد (فاقد ترکیبات پری‌بیوتیک) نیز تهیه گردید. نمونه‌ها به مدت 14 روز در دمای 4 درجه سانتی‌گراد نگهداری شدند و ویژگی های میکروبی، فیزیکوشیمیایی و حسی آنها مورد بررسی قرار گرفت. یافته‌ها: نتایج نشان داد که استفاده از پلی‌دکستروز و گالاکتوفروکتوز موجب افزایش زنده مانی باکتری های پروبیوتیک، pH و ویسکوزیته همچنین کاهش اسیدیته در نمونه‌های تست در مقایسه با شاهد گردید (05/0 (p≤. در نمونه‌های کفیر حاوی پلی‌دکستروز و گالاکتوفروکتوز، زنده مانی لاکتوباسیلوس اسیدوفیلوس بیشتر از بیفیدوباکتریوم لاکتیس طی زمان نگهداری بود. طی زمان نگهداری، اسیدیته و اتانول در نمونه ها افزایش ولی pH به صورت معنی‌داری (05/0 p≤) کاهش یافت. افزودن پلی دکستروز و گالاکتوفروکتوز موجب افزایش معنی‌داری (05/0 p≤) در امتیاز پذیرش کلی نمونه ها شد. نتیجه‌گیری: نمونه حاوی 1% گالاکتوفروکتوز و نمونه حاوی 5/0% گالاگتوفروکتوز + 5/0% پلی دکستروز دارای بالاترین امتیاز پذیرش حسی بودند و باتوجه به اینکه جمعیت باکتری‌های پروبیوتیک در پایان دوره نگهداری در این نمونه ها در محدوده CFU/ml 108-107 بود، این نمونه ها به عنوان تیمار برتر انتخاب شدند.
Introduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viability of probiotic bacteria and physicochemical and sensory properties of synbiotic kefir drink. Materials and Methods: Different concentrations (0.5 and 1%) of polydextrose and galactofructose (solely or in combination together) were used in kefir production. The samples were kept at 4˚C for 2 weeks and their microbial, physicochemical and sensory properties were evaluated. Results: The results showed that the use of polyextrose and galactofructose increased the viability of probiotic bacteria, pH and viscosity and decreased acidity of the test samples compared to the control sample (p≤0.05). In the kefir samples containing polyextrose and galactofructose, the viability of Lactobacillus acidophilus was more than Bifidobacterium lactis during storage. During storage, acidity and ethanol increased but pH decreased significantly (p≤0.05). The sample containing 0.5% polydextrose had the highest viability of probiotic bacteria on the 14th day. Sensory evaluation of kefir samples showed that the use of polyextrose and galactofructose caused a significant increase in overall acceptance score (p≤0.05). Conclusion: The sample containing 1% galactofructose and the sample containing 0.5% galactofructose + 0.5% polydextrose had the highest overall acceptance score. Since the number of probiotic bacteria in the above mentioned samples was 107-108 CFU/ml, these samples were selected as the best samples.
Aghajani, A., Pourahmad, R. & Mahdavi Adeli, H. R. (2011). Effect of prebiotic compounds on probiotic yogurt containing Lactobacillus casei. Journal of Food Technology and Nutrition, 8 (4), 73-82 [In Persian].
Anon. (2006). Institute of Standards and Industrial Research of Iran. Milk and Milk Products-Determination of acidity and pH- Method of test. National standard No. 2852 [In Persian].
Anon .(2008a). Institute of Standards and Industrial Research of Iran. Fermented milks-Kefir-Characteristics and methods of test. National standard No. 11177 [In Persian].
Anon. (2008b). Institute of Standards and Industrial Research of Iran. Fruit juices -Characteristics and methods of test. National standard No. 2685 [In Persian].
Boncza, G., Wszolek, M. & Siuta, A. (2002). The effects of certain factors on theproperties of yoghurt made from ewe's milk. Food Chemistry, 79, 85-91.
Beshkovaa, D. M., Simovaa, E. D., Frengovaa, G. I., Simovb, Z. I. & Dimitrov, Z. P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13, 529-535.
Benkouider, C. (2004). Functional foods: A global overview. International FoodIngredients, 5, 66–68.
Bisar, G., EL-Saadany, Kh., Khattab, A. & EL-Kholy, W. (2015). Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product. Journal British Microbiology Research, 8(5), 585-603.
Castro, F. P., Cunha, T. M., Ogliari, P. J., Teófilo, R. F., Ferreira, M. M. C. & Prudêncio, E. S. (2009). Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: study using response surface methodology. LWT – Food Science and Technology, 42(5), 993-997.
Da Silveira, E. O., Neto, J. H. L., Silva, L. A., da Raposo, A. E. S., Magnani, M. & Cardarelli, H. R. (2015). The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT - Food Science and Technology, 62, 445-451.
Fomelli, A. R., Bandiera, N. S., de Costa, M. R., de Souza, C. H. B., de Santana, E. H. W., Sivieri, V. & Argon-Alegro, L. C. (2014). Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics on symbiotic dairy beverages. Ciencias Agrarias Londrina, 35 (6), 3099-3112.
Golob, T., Micovic, E., Bertoncely, J. & Jamnik, M. (2004). Sensory acceptability of chocolate with inulin. Acta Agriculture Slovenica, 83, (2), 221-231.
Isik, U., Boyacioglu, D., Capanoglu, E. & Erdil, D. N. (2011), Frozen yogurt with added inulin and isomalt. Journal of Dairy Science, 94(4), 1647-1656.
Irigoyen, A., Arana, I., Casteilla, M., Torre, P. & Ibanez, F. C. (2012). Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620.
Liu, R. J. & Wen Lin, C. (2009), Production of kefir from soymilk with or without added glucose, lactose, or sucrose, Journalof Food Science, 65 (4), 716-719.
Mortazavian, A. M. & Sohrabvandi, S. (2006). A review on probiotics and probiotic food products. Ata Publishing [In Persian].
Orouji, A., Ghanbarzadeh, B. & Daneshi, A. (2017). Investigation of textural and sensory properties of prebiotic cream containing inulin and polydextrose by Response Surface Methodology. Journal of Food Research (Agricultural Science), 27 (4), 193-207 [In Persian].
Otles, S. & Cagindi, O. (2003). Kefir: A probiotic dairy-composition. Nutritional and Therapeutic Aspects Food Research International, 2(2), 54-59.
Ozcan, T. & 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.
Oliveira, R. P., Florence, A. N. & Silva, R. L. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat synbiotic fermented milk. International Journal of Food Microbiology, 128, 467–472.
Ramiro Do Carmo, M., Walker, J., Novello, D., Caselato, V., Sgarbieri, V., Ouwehand, A., Andreollo, N., Hiane. P. & FreitasdoS Santos, E. (2016). Polydextrose: physiological Function, and Effect on Health. Nutrients, 16 (8), 553.
Sabooni, P., Pourahmad, R. & Adeli, H. R. M. (2018). Improvement of Viability of Probiotic Bacteria, Organoleptic Qualities and Physical Characteristics in Kefir Using Transglutaminase and Xanthan. Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 141–148.
Shah, N. P. (2001). Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science, 83, 894-907.
Sudha Rani, K. S. & Srividya, N. (2012). Nutritional and sensory profile of low fat prebiotic yoghurt functional food formulated with inuline and fructo oligosaccharides. International Journal of Food and Nutritional Sciences, 3(1), 56-60.
Yoo, H. D., Kim, D. & Paek, S. H. (2012). Plant Cell Wall Polysaccharides as Potential Resources for the Development of Novel Prebiotics. Biomolecules & Therapeutics (Seoul), 20(4), 371–379.
_||_Aghajani, A., Pourahmad, R. & Mahdavi Adeli, H. R. (2011). Effect of prebiotic compounds on probiotic yogurt containing Lactobacillus casei. Journal of Food Technology and Nutrition, 8 (4), 73-82 [In Persian].
Anon. (2006). Institute of Standards and Industrial Research of Iran. Milk and Milk Products-Determination of acidity and pH- Method of test. National standard No. 2852 [In Persian].
Anon .(2008a). Institute of Standards and Industrial Research of Iran. Fermented milks-Kefir-Characteristics and methods of test. National standard No. 11177 [In Persian].
Anon. (2008b). Institute of Standards and Industrial Research of Iran. Fruit juices -Characteristics and methods of test. National standard No. 2685 [In Persian].
Boncza, G., Wszolek, M. & Siuta, A. (2002). The effects of certain factors on theproperties of yoghurt made from ewe's milk. Food Chemistry, 79, 85-91.
Beshkovaa, D. M., Simovaa, E. D., Frengovaa, G. I., Simovb, Z. I. & Dimitrov, Z. P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13, 529-535.
Benkouider, C. (2004). Functional foods: A global overview. International FoodIngredients, 5, 66–68.
Bisar, G., EL-Saadany, Kh., Khattab, A. & EL-Kholy, W. (2015). Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product. Journal British Microbiology Research, 8(5), 585-603.
Castro, F. P., Cunha, T. M., Ogliari, P. J., Teófilo, R. F., Ferreira, M. M. C. & Prudêncio, E. S. (2009). Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: study using response surface methodology. LWT – Food Science and Technology, 42(5), 993-997.
Da Silveira, E. O., Neto, J. H. L., Silva, L. A., da Raposo, A. E. S., Magnani, M. & Cardarelli, H. R. (2015). The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT - Food Science and Technology, 62, 445-451.
Fomelli, A. R., Bandiera, N. S., de Costa, M. R., de Souza, C. H. B., de Santana, E. H. W., Sivieri, V. & Argon-Alegro, L. C. (2014). Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics on symbiotic dairy beverages. Ciencias Agrarias Londrina, 35 (6), 3099-3112.
Golob, T., Micovic, E., Bertoncely, J. & Jamnik, M. (2004). Sensory acceptability of chocolate with inulin. Acta Agriculture Slovenica, 83, (2), 221-231.
Isik, U., Boyacioglu, D., Capanoglu, E. & Erdil, D. N. (2011), Frozen yogurt with added inulin and isomalt. Journal of Dairy Science, 94(4), 1647-1656.
Irigoyen, A., Arana, I., Casteilla, M., Torre, P. & Ibanez, F. C. (2012). Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620.
Liu, R. J. & Wen Lin, C. (2009), Production of kefir from soymilk with or without added glucose, lactose, or sucrose, Journalof Food Science, 65 (4), 716-719.
Mortazavian, A. M. & Sohrabvandi, S. (2006). A review on probiotics and probiotic food products. Ata Publishing [In Persian].
Orouji, A., Ghanbarzadeh, B. & Daneshi, A. (2017). Investigation of textural and sensory properties of prebiotic cream containing inulin and polydextrose by Response Surface Methodology. Journal of Food Research (Agricultural Science), 27 (4), 193-207 [In Persian].
Otles, S. & Cagindi, O. (2003). Kefir: A probiotic dairy-composition. Nutritional and Therapeutic Aspects Food Research International, 2(2), 54-59.
Ozcan, T. & 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.
Oliveira, R. P., Florence, A. N. & Silva, R. L. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat synbiotic fermented milk. International Journal of Food Microbiology, 128, 467–472.
Ramiro Do Carmo, M., Walker, J., Novello, D., Caselato, V., Sgarbieri, V., Ouwehand, A., Andreollo, N., Hiane. P. & FreitasdoS Santos, E. (2016). Polydextrose: physiological Function, and Effect on Health. Nutrients, 16 (8), 553.
Sabooni, P., Pourahmad, R. & Adeli, H. R. M. (2018). Improvement of Viability of Probiotic Bacteria, Organoleptic Qualities and Physical Characteristics in Kefir Using Transglutaminase and Xanthan. Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 141–148.
Shah, N. P. (2001). Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of Dairy Science, 83, 894-907.
Sudha Rani, K. S. & Srividya, N. (2012). Nutritional and sensory profile of low fat prebiotic yoghurt functional food formulated with inuline and fructo oligosaccharides. International Journal of Food and Nutritional Sciences, 3(1), 56-60.
Yoo, H. D., Kim, D. & Paek, S. H. (2012). Plant Cell Wall Polysaccharides as Potential Resources for the Development of Novel Prebiotics. Biomolecules & Therapeutics (Seoul), 20(4), 371–379.
