عنوان :
بررسي اثر افزودن ريزجلبك اسپيرولينا بر ويژگي هاي قيزيكوشيميايي و ميكروبي پنير زيره پروبيوتيك
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده، 98ص.: جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد، محمد تقي گلمكاني
استاد مشاور :
محمد هادي اسكندري
توصيفگر ها :
پنير باف , لاكتوباسيلوس كازئي
تاريخ نمايه سازي :
94/2/22
استاد داور :
علي نصيرپور، اميرحسين مهدوي
تاريخ ورود اطلاعات :
1396/09/27
چكيده انگليسي :
Investigation of of Spirulina Microalgae addition on Physichochemical and Microbial properties of BAF Cheese containing cumin Ehda Nazari Eh nazari85@gmail com Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiS Soleimanian Zad Assoc prof Soleiman@cc iut ac irM T Golmakani Assist prof golmakani@shirazu ac irAbstract Spirulina platensis has been used in recent years as human food because of it sexcellent nutritional values such as high protein content 50 60 vitamins essentialamino acids minerals and essential fatty acids The purposes of the present study wereevaluating the effect of Spirulina addition on viability of probiotic bacteriumLactobacilluse casei in MRS Broth Also physicochemical properties textureproperties pH during incubation period pH during storage period acidity syneresis colorimetric parameters and antioxidant effect microbial analysis probiotic count and sensory evaluation of cheese samples were investigated Results showed withaddition of Spirulina the viability of probiotic bacteria in BAF cheese was increasedsignificantly p 0 05 Probiotic count of BAF cheese containing 0 5 1 and 1 5 spirulina was 4 1 109 5 05 109 and 6 75 109 respectively but was 5 3 108 in controlcheese Based on the obtained results the number of the live Probiotic cells at the end ofthe shelf life was more than 108 so it was more than the suggested amount for aprobiotic product In addition increasing the amount the addition of spirulina platensisdid not have significant effect on the pH ash and moisture content but increasedacidity protein and colorimetric parameters of manufactured cheese Also the amountof TBA in the maid cheeses was higher properties in comparison with control cheese Results of sensory evaluation showed that the samples containing Spirulina were moreacceptable than the control So it could be concluded that the probiotic bacterium L casei has a considerable viability with spirulina Key words Spirulina Probiotic Cheese
استاد راهنما :
صبيحه سليمانيان زاد، محمد تقي گلمكاني
استاد مشاور :
محمد هادي اسكندري
استاد داور :
علي نصيرپور، اميرحسين مهدوي
