橄榄叶提取物对豆豉的富集及其理化、微生物和感官特性的研究

Laya Kalavari, N. Nasiri, Fatemeh Ahmadian, Hamed Kioumarsi
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引用次数: 4

摘要

Doogh是一种受欢迎的伊朗饮料,具有很高的营养价值,近年来吸引了许多消费者的注意。如今,由于营养不良和缺乏具有高营养价值和延长保质期的有用化合物而引起的问题在食品工业中是必不可少的。本研究在石林柴什梅乳业生产公司进行,所有实验在桂兰医科大学食品药品监督管理局食品控制实验室进行。在本研究中,将橄榄叶提取物以0、0.2、0.5、1和2% 5个水平添加到面团中,并在2°C和室温25°C的两个冰箱中保存45天,评估其理化、微生物和感官特性。3个重复,分别在第0、15、30、45天进行抽样分析,采用Duncan统计分析法。不同处理和贮藏时间对大部分性状的影响有显著差异。本研究表明,橄榄叶提取物对各处理的pH值、霉菌和酵母菌的影响逐渐降低,酸度百分比和血清体积增加。根据享乐法,治疗2在维持第15天的可接受性较高。总的来说,根据结果,可以说用植物化合物生产有用的产品可以促进消费市场和食品工业工厂生产和设计有用的饮料的有效步骤。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enrichment of Doogh with Olive Leaf Extract and Investigation of Its Physicochemical, Microbial, and Sensory Properties during Storage at Room Temperature and Refrigerator
Doogh is a popular Iranian drink with high nutritional value and in recent years has attracted the attention of many consumers. Nowadays, the problems caused by malnutrition and lack of useful compounds with high nutritional value and increasing shelf life are essential in the food industry. This research was performed in Shirin Cheshmeh Dairy Production Company and all experiments were performed in the Food Control Laboratory of the Food and Drug Administration, Guilan University of Medical Sciences. In this study, olive leaf extract was added to doogh at five levels of zero, 0.2, 0.5, 1, and 2% and stored for 45 days, its physicochemical, microbial, and sensory properties at two refrigerators at 2°C and room temperature 25 ° C were evaluated. Sampling was analyzed on days 0, 15, 30, and 45 days in 3 replications with Duncan's statistical analysis. The effect of using different treatments and storage time on most characteristics showed a significant difference. This study showed that the effect of olive leaf extract on the pH, mold, and yeast of the treatments is decreasing and the percentage of acidity and serum volume is increasing. According to the hedonic method, the acceptability of treatment 2 on the 15th day of maintenance was higher. In general, according to the results, it can be said that the production of useful products with plant compounds can promote an effective step to produce and design useful drinks in the consumer market and food industry factories.
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CiteScore
4.30
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