پديد آورنده :
مالكي ورنوسفادراني، سيما
عنوان :
بررسي امكان استفاده از تاثير هردلي اسانس مريم گلي و پونه كوهي به همراه سويه هاي محلي لاكتيكي، جهت افزايش عمر ماندگاري دوغ
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده،74ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
صبيحه سليمانيان زاد، علي نصيرپور
توصيفگر ها :
فرايند حرارتي , پروبيوتيك
تاريخ نمايه سازي :
13/9/92
استاد داور :
مهدي كديور، ابراهيم قاسمي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
73 Investigation of Hurdle Effect of Sage and Oregano Essential Oils Along with Indigenous LAB Strains to Increase Doogh s Shelf life Sima Maleki S Maleki@ag iut ac ir September Department of Food Science and Technology Isfahan University of Technology Isfahan Iran Degree M Sc Language Farsi Supervisor S Soleimanian Zad Assoc prof Soleiman@cc iut ac irAbstractNowadays due to the public awareness about the adverse effects of temperature on thecomposition of processed foods willingness of consuming natural food and beverages hasincreased While using extreme heat is a strong strategy for inhibiting the growth ofmicroorganisms and increasing the shelf life of food it would reduce the nutritional value Hurdletechnology is a novel approach for extending food shelf life in which along with creating amoderate thermal process and a lateral process such as fermentation and applying essentials forachieving a same reliability as extreme thermal process Doogh is a fermented beverage containingwater and yogurt Using bio preservatives in this drink not only moderate the thermal processingbut also provide a probiotic food Moreover essential oils can do the same in addition to providingdesirable flavor and nutritional properties In this study the antimicrobial activity of essential oilsand BLIS of lactobacillus Bulgaricus subsp K and A was evaluated as a once and togetherassociated with Oregano and sage Doogh inoculated with Escherichia coli was heated for and min at C and the effect of heating time on reducing number of Escherichia coli wasevaluated In all treatments until weeks no pathogens were observed whereas in Escherichia colicontaminated samples of strains A K with present had a significant impact on reducingEscherichia coli logarithmic cycles in the seventh week However the dough samples of the yogurtwhich prepared by indigenous strains did not have significant difference with blank Among sageand oregano oregano was showed higher inhibitory effect But the combination of this essentialwith indigenous strains A K showed the most reduction of Escherichia coli logarithmic cyclesin comparison to other treatments Heating doogh containing cfu ml Escherichia coli at Cfor min reduced the number of this bacterium under the standard level In other treatments itwas different depends on the heating time Despite that using indigenous strains of K and Acould highly extend the indigenous doogh shelf life weeks However its flavor was notacceptable for panelists but using essential especially oregano with indigenous strains of K andA solved this problem Although thermal processing is an affective factor in reducing the numberof Escherichia coli bacteria it is possible to apply the combination of reducing heating time withusing oregano essential and indigenous strain to obtain the same reliability index Keywords indigenous strains Essential oils Hurdle technology thermal process Doogh probiotic
استاد راهنما :
صبيحه سليمانيان زاد، علي نصيرپور
استاد داور :
مهدي كديور، ابراهيم قاسمي
