بررسی خواص آنتی‌اکسیدانی و فیزیکوشیمیایی نوشیدنی تخمیری آب پنیر- پسته با استفاده از استارتر کفیر

محمدی یگانه, زهره; خداییان, فرامرز; حسینی, سید سعید; صفری, محمد; رضایی, کرامت اله; موسوی, سید محمد

doi:10.22104/jift.2015.231

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بررسی خواص آنتی‌اکسیدانی و فیزیکوشیمیایی نوشیدنی تخمیری آب پنیر- پسته با استفاده از استارتر کفیر

مقاله 6، دوره 3، شماره 1، پاییز 1394، صفحه 69-84 اصل مقاله (984 K)

نوع مقاله: علمی – پژوهشی

شناسه دیجیتال (DOI): 10.22104/jift.2015.231

نویسندگان

زهره محمدی یگانه¹؛ فرامرز خداییان

²؛ سید سعید حسینی³؛ محمد صفری⁴؛ کرامت اله رضایی⁴؛ سید محمد موسوی⁴

¹دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه تهران

²دانشیار، گروه علوم ومهندسی صنایع غذایی، دانشگاه تهران

³دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه تهران

⁴استاد، گروه علوم و مهندسی صنایع غذایی، دانشگاه تهران

تاریخ دریافت: 01 شهریور 1394، تاریخ بازنگری: 12 آبان 1394، تاریخ پذیرش: 24 اسفند 1394

چکیده

پسته به دلیل ترکیبات فراسودمند خود نظیر اسیدهای چرب و ترکیبات فنلی نقش مهمی در کاهش بیماری‌های قلبی و عروقی دارد. خواص سودمند این محصول، می‌تواند با استفاده از فرایند تخمیر بوسیله دانه کفیر افزایش یابد. لذا، هدف از این تحقیق، بررسی خواص آنتی‌اکسیدانی (محتوای فنل کل، خاصیت کاهش رادیکال‌های آزاد و قدرت احیاکنندگی)، فیزیکوشیمیایی (pH، غلظت کفیران، ویسکوزیته) و میکروبی (باکتری‌های اسید لاکتیک و مخمرها) یک نوشیدنی تخمیری جدید از شیر پسته با استفاده از دانه کفیر است. برای این منظور به جای آب، از آب پنیر در شیر پسته استفاده شد و اثر سطوح مختلف، لاکتوز آب پنیر (w/v %5 و %5/2)، مقدار پسته (w/v %8 و %4) و میزان تلقیح دانه کفیر (w/v %8، %5، %2) در دمای °C 25 به مدت 48 ساعت مورد مطالعه قرار گرفت. نتایج نشان داد که بالاترین محتوای فنل کل (mg gallic acid/L 29/1±91/130)، خاصیت کاهش رادیکال‌های آزاد (EC50 برابر با mL/1mL03/0 ± 10/0)، قدرت احیاکنندگی (02/0± 80/0)، غلظت کفیران (g glucose/Lµ 67/2± 80/91) و ویسکوزیته ( mPa.s03/0± 20/2) در شیر پسته حاوی w/v %5 لاکتوز و w/v %8 پسته و مقدار تلقیح w/v %8 دانه کفیر بدست آمد. بعلاوه کمترین مقدار pH (02/0± 20/3) و بیشترین تعداد باکتری های اسید لاکتیک و مخمرها نیز در شرایط ذکر شده مشاهده شد.

کلیدواژه ها

پسته؛ فنل کل؛ خواص آنتی‌اکسیدانی؛ کفیران

موضوعات

شیمی مواد غذایی

عنوان مقاله [English]

Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter

نویسندگان [English]

Zohreh Mohammadi Yeganeh¹؛ Faramarz Khodaiyan²؛ S. Saeed Hosseini³؛ Mohammad Safari⁴؛ Keramtollah Rezaee⁴؛ S. Mohammad Mousavi⁴

¹Graduate M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

²Associate Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

³M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

⁴Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

چکیده [English]

The presence of unsaturated fatty acids and phenolic compounds in pistachio and pistachio products, including pistachio milk, are useful for health, especially for preventing cardiovascular disease. Fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. Therefore, the purpose of this study was to evaluate the antioxidant (total phenol content, scavenging effect upon free radicals, reducing power), physicochemical (pH, kefiran concentration and viscosity) and microbial (lactic acid bacteria and yeast) properties a new fermented beverage of pistachio milk with kefir grains. For this purpose, whey was used instead of water in pistachio milk and the effect of different levels of whey lactose (2.5 and 5 % W/V), the pistachio (4 and 8 % W/V) and inoculum sizes of kefir grains (2, 5 and 8 % W/V ) was studied at 25°C for 48 hours. The results showed that the highest total phenol content (130.91 ± 1.29 mg GA/L), scavenging effect upon free radicals (EC₅₀ = 0.01 ± 0.03 mL/1mL), reducing power (0.80 ± 0.02), kefiran concentration (91.80 ± 2.67 µg glucose/L) and viscosity (2.20 ± 0.03 mPa.s) were obtained in the presence of 5%, 8%, and 8% w/v of lactose, pistachio and kefir grains, respectively. In addition, the lowest pH (3.20 ± 0.02) and the highest lactic acid bacteria and yeast count were observed under the mentioned conditions, too.

کلیدواژه ها [English]

Pistachio, Total phenol, antioxidant properties, Kefiran

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