بررسی اثر عصاره شوید و سیر بر زمان ماندگاری و ویژگی‌های حسی دوغ گرمادیده بدون گاز
محورهای موضوعی :
علوم و صنایع غذایی
فاطمه دین پژوه
1
,
محمدرضا خانی
2
,
وجیهه فدائی نوغانی
3
1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.
3 - استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
تاریخ دریافت : 1397/03/02
تاریخ پذیرش : 1397/07/20
تاریخ انتشار : 1398/01/01
کلید واژه:
ماندگاری,
عصاره سیر,
دوغ,
عصاره شوید,
ویژگی‌های میکروبی و شیمیایی,
چکیده مقاله :
دوغ یک نوشیدنی تخمیری شیری است که زمان ماندگاری آن می تواند در اثر فعالیت ﻣﯿﮑﺮوارﮔﺎﻧﯿﺴﻢﻫﺎ و تغییرات شیمیایی و حسی در ﻣﺤﺼﻮل کاهش یابد. این مطالعه با هدف تولید دوغ گرمادیده با استفاده از عصاره‌های شوید (05/0، 075/0 و 1/0 درصد) و سیر (04/0، 06/0 و 08/0 درصد) به‌صورت ترکیبی و به‌عنوان نگهدارنده طبیعی انجام گرفت. ویژگی‌های میکروبی، شیمیایی و حسی نمونه ها در طول 6 هفته نگهداری در دمای 8 درجه سلسیوس ارزیابی شدند. نتایج نشان داد که شمارش میکروبی وابسته به سطح عصاره‌های مورد استفاده در فرمولاسیون نمونه‌های دوغ بود، به‌عبارت دیگر، افزایش سطح عصاره‌ها به‌طور معنی‌داری شمارش کلی باکتریایی و شمارش کپک و مخمر را در محصول کاهش داد (05/0>p). هم‌چنین نتایج نشان داد با افزایش زمان نگهداری نمونه‌های دوغ به طور معنی داری میزان pH کاهش و میزان اسیدیته افزایش یافت اما میزان این تغییرات در تیمارهای حاوی غلظت‌های مختلف عصاره‌های سیر و شوید در مقایسه با شاهد از شدت کمتری برخوردار بود (05/0>p). هم‌چنین افزایش سطح عصاره‌ها در تیمارها امتیاز اغلب ویژگی های حسی (طعم، بو، احساس دهانی و پذیرش کلی) را افزایش داد (05/0>p). در طول مدت زمان نگهداری، نمونه شاهد عمدتاً دارای کم‌ترین امتیازات خصوصیات حسی (به‌استثناء رنگ) و بیش‌ترین بار میکروبی و اسیدیته بود و با اکثر تیمارها اختلاف آماری معنی داری داشت (05/0>p). با توجه به نتایج کسب شده، نمونه دوغ حاوی ترکیب 1/0 درصد عصاره شوید و 08/0 درصد عصاره سیر به‌عنوان تیمار برتر معرفی گردید.
چکیده انگلیسی:
Doogh is a fermented dairy beverage which its shelf-life can be reduced by the activity of microorganisms and chemical and sensory changes of product. This study aimed at producing a heat treated doogh using combination of dill (0.05, 0.075, and 0.1%) and garlic (0.04, 0.06, and 0.08%) extracts as biopreservatives. Microbial, chemical, and sensory properties of samples were evaluated during six weeks of storage at 8°C. The results showed that microbial count were dependent on the amounts of extracts used in doogh samples formulation. On the other hand, by increasing concentration of extracts, total bacterial counts, mold and yeast counts decreased significantly (p < 0.05). Also, the results showed that amounts of pH decreased and acidity increased significantly in doogh samples over time, but these indices have less changed in treatments containing different concentrations of dill and garlic extracts compared to control sample (p < 0.05). Also, results revealed that increasing the extract concentrations increased scores of most sensory parameter (flavor, odor, mouthfeel, and overall acceptability) (p < 0.05). Control sample had mostly the least scores of sensory properties (except color) and the highest microbial load and acidity during storage time which had significant difference with the most treatments (p < 0.05). According to the results obtained, the doogh sample containing 0.1% of dill extract and 0.08% of garlic extract was considered to be the best treatment.
منابع و مأخذ:
· Al-Snafi, A.E. (2014). The pharmacological importance of Anethum graveolens–A review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(4): 11-13
· Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S. and Itakura, Y. (2001). Intake of garlic and its bioactive components. The Journal of Nutrition, 131(3): 955S-962S.
· Amirdivani, S. and Baba, A.S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Science and Technology, 44(6): 1458-1464.
· Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4): 358-363.
· Bakri, I.M. and Douglas, C.W.I. (2005). Inhibitory effect of garlic extract on oral bacteria. Archives of Oral Biology, 50(7): 645-651.
· Codex standard. (2009). Project Document for a Regional Standard for Doogh. CX/NEA 09/5/8. Available at: http://www.fao.org/tempref/codex/Meetings/CCNEA/ccnea5/NE05_08e.pdf.
· Gündoğdu, E., Cakmakci, S. and Dağdemir, E. (2009). The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, 33(1): 27-35.
· Hacıseferoğulları, H., Özcan, M., Demir, F. and Çalışır, S., (2005). Some nutritional and technological properties of garlic (Allium sativum L.). Journal of Food Engineering, 68(4): 463-469.
· Institute of Standards and Industrial Research of Iran. (2007). Principles of sensory evaluation of milk and its products by grading method. 1st revision. ISIRI No. 4691. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feed - Comprehensive method for counting coliforms - Colony counting method. 1st revision. ISIRI No. 9268 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2008). Dough simple- specifications and test methods. 2nd revision. ISIRI No. 2453. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Milk and its products - Determination of acidity and pH-test methods. 1st revision. ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2013). Microbiology of food and animal feed - Comprehensive method for counting molds and yeasts - Part I - Colony counting in products with aqueous activity (AW) greater than 95%. 1st revision. ISIRI No. 10899 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2014). Microbiology of the food chain - Comprehensive method for counting microorganisms - Part 1: Colony count at 30 °C using mixed culture method. ISIRI No. 5272-1. [In Persian]
· Jamal far, H., Shahverdi, A.R., Samadi, N., Zaheri, A. and Fazeli, M.R. (2009). Survival of Escherichia coli O157:H7 in industrial and traditional doogh and doogh contaning Lactobacillus acidophilus. Journal of Microbial Biotechnology, 1(2): 25-29. [In Persion]
· Jana, S. and Shekhawat, G.S. (2010). Anethum graveolens: An Indian traditional medicinal herb and spice. Pharmacognosy Review, 4(8): 179-184.
· Kalantari, S. (2011). Effect of tarragon oil onion on probiotic yogurt. . Master's Thesis. Faculty of Agriculture. Department of Food Science and Technology Aras International Campus [In Persian].
· Kamkar, A. (2009). The study of antioxidant activity of essential oil and extract of Iranian Anethum graveloens. Horizon Medical Sciences, 15(2): 11-16.
· Karbala'i Agha Mohsen. M., Hashemi Ravan, M. and Poor Ahmad, R. (2016). Antibacterial effect of garlic extract on quail. Third International Conference on New Findings in Agricultural Sciences, Natural Resources and the Environment. [In Persian]
· Leistner, L., (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1): 181-186.
· Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P. and Mohaghegh, M.D., (2013). Effect of olive leaf extract on growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt. International Journal of Farming Allied Sciences, 2(17): 572-578.
· Mehranan, M., Saraei, M., KaraJian, R., Norbakhsh, R. and MohsenZadeh, M. (2011). Evaluation of sources of microbial contamination affecting Iranian doogh during the production process. Journal of Food Industry Research, 21(1): 45-55.
· Najafian, M., Karimi, H. and Zand, N. (2015). Antimicrobial effect of Spearmint and dill oils on yeast Kluyveromyces marxianus in Iranian doogh. Biological Forum, 7(2): 69-74.
· Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5): 414-420.
· Tamime, A.Y. and Robinson, R.K., (2007). Yoghurt: science and technology. 3rd edition, Woodhead Publishing, pp. 10-12.
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· Al-Snafi, A.E. (2014). The pharmacological importance of Anethum graveolens–A review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(4): 11-13
· Amagase, H., Petesch, B.L., Matsuura, H., Kasuga, S. and Itakura, Y. (2001). Intake of garlic and its bioactive components. The Journal of Nutrition, 131(3): 955S-962S.
· Amirdivani, S. and Baba, A.S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT-Food Science and Technology, 44(6): 1458-1464.
· Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4): 358-363.
· Bakri, I.M. and Douglas, C.W.I. (2005). Inhibitory effect of garlic extract on oral bacteria. Archives of Oral Biology, 50(7): 645-651.
· Codex standard. (2009). Project Document for a Regional Standard for Doogh. CX/NEA 09/5/8. Available at: http://www.fao.org/tempref/codex/Meetings/CCNEA/ccnea5/NE05_08e.pdf.
· Gündoğdu, E., Cakmakci, S. and Dağdemir, E. (2009). The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt. Turkish Journal of Veterinary and Animal Sciences, 33(1): 27-35.
· Hacıseferoğulları, H., Özcan, M., Demir, F. and Çalışır, S., (2005). Some nutritional and technological properties of garlic (Allium sativum L.). Journal of Food Engineering, 68(4): 463-469.
· Institute of Standards and Industrial Research of Iran. (2007). Principles of sensory evaluation of milk and its products by grading method. 1st revision. ISIRI No. 4691. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2007). Microbiology of food and animal feed - Comprehensive method for counting coliforms - Colony counting method. 1st revision. ISIRI No. 9268 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2008). Dough simple- specifications and test methods. 2nd revision. ISIRI No. 2453. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2008). Milk and its products - Determination of acidity and pH-test methods. 1st revision. ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2013). Microbiology of food and animal feed - Comprehensive method for counting molds and yeasts - Part I - Colony counting in products with aqueous activity (AW) greater than 95%. 1st revision. ISIRI No. 10899 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2014). Microbiology of the food chain - Comprehensive method for counting microorganisms - Part 1: Colony count at 30 °C using mixed culture method. ISIRI No. 5272-1. [In Persian]
· Jamal far, H., Shahverdi, A.R., Samadi, N., Zaheri, A. and Fazeli, M.R. (2009). Survival of Escherichia coli O157:H7 in industrial and traditional doogh and doogh contaning Lactobacillus acidophilus. Journal of Microbial Biotechnology, 1(2): 25-29. [In Persion]
· Jana, S. and Shekhawat, G.S. (2010). Anethum graveolens: An Indian traditional medicinal herb and spice. Pharmacognosy Review, 4(8): 179-184.
· Kalantari, S. (2011). Effect of tarragon oil onion on probiotic yogurt. . Master's Thesis. Faculty of Agriculture. Department of Food Science and Technology Aras International Campus [In Persian].
· Kamkar, A. (2009). The study of antioxidant activity of essential oil and extract of Iranian Anethum graveloens. Horizon Medical Sciences, 15(2): 11-16.
· Karbala'i Agha Mohsen. M., Hashemi Ravan, M. and Poor Ahmad, R. (2016). Antibacterial effect of garlic extract on quail. Third International Conference on New Findings in Agricultural Sciences, Natural Resources and the Environment. [In Persian]
· Leistner, L., (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55(1): 181-186.
· Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P. and Mohaghegh, M.D., (2013). Effect of olive leaf extract on growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt. International Journal of Farming Allied Sciences, 2(17): 572-578.
· Mehranan, M., Saraei, M., KaraJian, R., Norbakhsh, R. and MohsenZadeh, M. (2011). Evaluation of sources of microbial contamination affecting Iranian doogh during the production process. Journal of Food Industry Research, 21(1): 45-55.
· Najafian, M., Karimi, H. and Zand, N. (2015). Antimicrobial effect of Spearmint and dill oils on yeast Kluyveromyces marxianus in Iranian doogh. Biological Forum, 7(2): 69-74.
· Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M., (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5): 414-420.
· Tamime, A.Y. and Robinson, R.K., (2007). Yoghurt: science and technology. 3rd edition, Woodhead Publishing, pp. 10-12.
