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تولید کامبوچا با استفاده از شیرههای طبیعی شاهتوت و انگور به عنوان شیرین‌کننده و بستر تخمیر بر پایه چای سبز و سیاه | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 8، دوره 50، شماره 2، شهریور 1398، صفحه 343-353 اصل مقاله (878.62 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2018.266578.665101 | ||
| نویسندگان | ||
| مهدی احمدی1؛ محمد حجتی* 2؛ بهزاد ناصحی3 | ||
| 1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران | ||
| 2دانشیار، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران | ||
| 3دانشیار، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران دانشیار، گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، مشهد، ایران | ||
| چکیده | ||
| امکان جایگزینی شکر با شیرههای انگور و شاهتوت و تاثیر آن بر pH، اسیدیته، پلیفنول، فلاونوئید، فعالیت آنتیاکسیدانی، گلوکز و ویژگیهای حسی کامبوچا طی 15 روز تخمیر بررسی شد. نتایج نشان داد که pH نمونهها طی تخمیر کاهش معنیداری یافت. اسیدیته، فعالیت آنتیاکسیدانی، پلیفنول و فلاونوئیدها در همه نمونهها طی تخمیر افزایش یافت که بیشترین مقدار آنها بهترتیب در نمونههای حاوی شیره توت، مخلوط شیرهها، شیره انگور و شاهد بود. گلوکز نمونهها طی روند تخمیر کاهش یافت و بیشترین کاهش گلوکز در نمونههای حاوی شیرههای طبیعی مشاهده گردید. ارزیابی حسی نشان داد که نوشیدنیهای کامبوچای تهیه شده از شیرهها کمی تیره و ترش مزهتر از نمونه شاهد روشن بودند ولی طبق نظر ارزیابها کامبوچای حاوی شیره توت قابل رقابت با نمونه شاهد بود. یافتهها نشان دهنده پتانسیل جایگزینی50% شکر با شیره توت به منظور بهبود نوشیدنی عملگرای کامبوچا با مقدار گلوکز کمتر و مقادیر بیشتر آنتیاکسیدانها و اسیدهای آلی است. | ||
| کلیدواژه‌ها | ||
| کامبوچا؛ آنتی‌اکسیدان؛ اسید آلی؛ پلی فنول | ||
| عنوان مقاله [English] | ||
| Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea | ||
| نویسندگان [English] | ||
| Mehdi Ahmadi1؛ MOHAMMAD HOJJATI2؛ Behzad Nasehi3 | ||
| 1MS graduated, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahwaz, Iran | ||
| 2Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahwaz, Iran | ||
| 3Khuzestan Agricultural Sciences and Natural Resources University Pyam Noor University | ||
| چکیده [English] | ||
| The possibility of replacing sugar with grape and black mulberry syrups in the production of Kombucha and its effect on pH, acidity, polyphenols, flavonoids, antioxidant activity, glucose and organoleptic properties was investigated during 15 days fermentation. The results showed that the pH of all samples decreased significantly during fermentation. The amounts of the acidity, antioxidant activity, total phenolic and flavonoid compounds of all samples increased during fermentation period, and the highest levels of them were observed in Kombucha samples containing mulberry syrup, mixed syrup, grape syrup and control, respectively. The glucose content decreased during the fermentation process and the highest reduction of glucose was observed in samples including natural syrups. Sensory analysis revealed that although Kombucha beverages made from syrups were slightly darker with sour taste than bright control sample, but based on panelists, Kombucha containing mulberry syrup was competitive with the control sample. The findings of this study indicate the potential of replacing 50% sugar with mulberry syrup to improve the functional Kombucha with less glucose and more amounts of antioxidants and organic acids. | ||
| کلیدواژه‌ها [English] | ||
| Kombucha, Antioxidant, organic acid, polyphenol | ||
| مراجع | ||
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