بررﺳﯽ ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ دوغ ﭘﺮوﺑﯿﻮﺗﯿﮏ ﺣﺎوي ﺻﻤﻎ داﻧﻪ ﺷﺎﻫﯽ و ﺟﻠﺒﮏ اﺳﭙﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ

The Study Effect of Spirulina platensis on Physicochemical, Microbial and Sensory Properties of Probiotic Dough Containing Lepidium sativum Seed Gum

ﻓﺮاواﻧﻰ ﺗﺮﮐﯿﺒﺎت زﯾﺴﺘﻰ ﻣﻬﻢ در ﺟﻠﺒﮏ ﻫﺎ، ﻓﺮﺻﺖ ﻫﺎي ﺟﺪﯾﺪى را در ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﻟﺒﻨﻰ ﻓﺮاﺳﻮدﻣﻨﺪ ﻓﺮاﻫﻢ ﻣﯽ ﮐﻨﺪ. در اﯾﻦ ﻣﯿﺎن دوغ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻧﻮﺷﯿﺪﻧﻰ ﻣﻐﺬى ﺳﻨﺘﻰ اﯾﺮان ﺣﺎﺋﺰ اﻫﻤﯿﺖ اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ،اﺛﺮات اﻓﺰودن ﭘﻮدر ﺟﻠﺒﮏ اﺳﭙﯿﺮوﻟﯿﻨﺎ )0/3، 0/5 و 0/8 درﺻﺪ وزﻧﻰ/وزﻧﻰ( و ﺻﻤﻎ داﻧﻪ ﺷﺎﻫﯽ )0/01، 0/02 و 0/03 درﺻﺪ وزﻧﻰ/وزﻧﻰ( ﺑﻪ دوغ ﮔﺮﻣﺎدﯾﺪه ﺣﺎوى ﺑﺎﮐﺘﺮﯾﻬﺎي ﭘﺮوﺑﯿﻮﺗﯿﮏ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس اﺳﯿﺪوﻓﯿﻠﻮس La5 و ﺑﯿﻔﯿﺪوﺑﺎﮐﺘﺮﯾﻮم ﻻﮐﺘﯿﺲ LAFTI B94 ﺑﺮرﺳﻰ ﮔﺮدﯾﺪ. ﺟﻬﺖ ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ داده ﻫﺎ از ﻃﺮح ﮐﺎﻣﻼً ﺗﺼﺎدﻓﯽ، ﺟﻬﺖ ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ وارﯾﺎﻧﺲﻫﺎ از ﻧﺮم اﻓﺰار SPSS ﻧﺴﺨﻪ 21 و ﺑﺮاي ﺗﺤﻠﯿﻞ و ﻣﻘﺎﯾﺴﻪ ﻣﯿﺎﻧﮕﯿﻦ ﻫﺎ از آزﻣﻮن ﭼﻨﺪ داﻣﻨﻪ اي داﻧﮑﻦ در ﺳﻄﺢ 95 % اﺳﺘﻔﺎده ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ در ﮐﻠﯿﻪ ﻧﻤﻮﻧﻪ ﻫﺎ، ﺑﺎ اﻓﺰاﯾﺶ زﻣﺎن ﻧﮕﻬﺪاري، درﺻﺪ ﻣﺎده ﺧﺸﮏ و دوﻓﺎز ﺷﺪن ﺑﻪﻃﻮر ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ)0/05≤p( ﯾﺎﻓﺖ و ﻫﻤﭽﻨﯿﻦ ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان ﺻﻤﻎ داﻧﻪ ﺷﺎﻫﯽ و اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ، ﻣﯿﺰان ﻣﺎده ﺧﺸﮏ ﻧﻤﻮﻧﻪ ﻫﺎي دوغ اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار )0/01

The abundance of important biological compounds in algae provides new opportunities for the production of high-yield dairy products. Meanwhile, doogh is important as a traditional Iranian nutritional drink. Dough (with temperature 44°C), the amounts of spirulina algae (0.3, 0.5 and 0.8 W/W), Lepidium sativum seed gum (0.01, 0.02 and 0.03 W/W) and Lactobacillus acidophilus La5 and Bifidobacterium lactis LAFTI B94 were powdered to the samples. The probiotic microorganisms were added and then added to the dough treatments as a percentage by weight. Five treatments were evaluated in three replications. Data were analyzed using completely randomized design, SPSS21 was used for analysis of variance and Duncan's multiple range test at 95% level was used for analysis and comparison of means. The results showed that the type of sample (different concentrations of Lepidium sativum seed gum with different amounts of Spirulina platensis algae) and storage time had a significant effect on pH, acidity on dry matter, viscosity, two-phase percentage, viability of probiotic bacteria and sensory evaluation (Appearance) were doughy (p<0.01). In all samples, with increasing shelf life, dry matter percentage, viscosity percentage, two-phase percentage increased significantly (p≤0.05) and also with increasing amount of Lepidium sativum seed gum and Spirulina platensis algae, dry matter content, viscosity of samples. Dough increased significantly (p<0.01). Spirulina platensis algae increased significantly with increasing percentage of two-phase (p≤0.05). In all samples, the viability of probiotic bacteria decreased significantly with increasing shelf life and with increasing levels of Lepidium sativum seed gum and Spirulina platensis algae (p≤0.05). Treatments containing 0.05% by weight of Spirulina platensis, 0.02% by weight of Lepidium sativum seed gum and probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis at a concentration of 108 cfu/ml were identified as superior treatment based on physicochemical, microbial and sensory results.