بهینه سازی شرایط تهیه نوشیدنی پروبیوتیک تهیه شده با کمک کفیر از مخلوط شیرسویا-شیر بادام
Keywords:
نوشیدنی تخمیری, پروبیوتیک, کفیر, آنتی اکسیدان, ترکیبات فنولیکAbstract
در این پژوهش، نوشیدنی ترکیبی شیرسویا-شیربادام با استفاده از فرآیند تخمیر به وسیله ی کفیر با هدف ارتقای خواص آنتی‌اکسیدانی آن تولید شد. نتایج نشان داد که افزودن شیربادام به عنوان یک منبع غنی از مواد مغذی و آنتی‌اکسیدان، به همراه فرآیند تخمیر با کفیر، به طور قابل توجهی منجر به افزایش میزان فنل کل، فعالیت ضد رادیکال آزاد (DPPH) و زنده مانی باکتری‌های مفید در نوشیدنی شد. در شرایط بهینه که توسط طراحی آزمایشات تعیین شد، نوشیدنی تخمیر شده به خواص مطلوبی دست یافت. فنل کل در این نوشیدنی 351/2 (g GAE/100ml) ، زنده مانی باکتری 9/7 (Log CFU/ml) ، اسیدیته قابل تیتراسیون 41/25(mg/ml) ، فعالیت ضد رادیکال 25/86 (DPPH%) و pH 91/5 بود. این یافته‌ها نشان می‌دهد که نوشیدنی شیر سویا-شیربادام تخمیر شده، به عنوان یک منبع غذای با ارزش، می‌تواند در ارتقای سلامت انسان نقش اساسی داشته باشد.
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