کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7704212 1496881 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage
ترجمه فارسی عنوان
اثر ترموسونیکاسیون بر خصوصیات فیزیکی، شیمیایی، میکروبیولوژیکی و حساس آیران در طول ذخیره سازی
کلمات کلیدی
ایاران، نوشیدنی غلیظ شده، جداسازی سرم، ایمنی میکروبی، ترموستاتیک ویسکوزیته،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
چکیده انگلیسی
The aim of the study was to determine whether thermosonication extends the shelf life of ayran, an acidic milk drink. The effect of thermosonication at different temperatures (60, 70 and 80 °C) and times (1, 3 and 5 min) on the physicochemical and microbiological characteristics, and sensorial properties of ayran during storage were investigated. According to the results, thermosonication applied at 60 °C decreased lower the bacteria counts, although the Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts decreased as the temperature and time increased. The yeast and mold levels in samples treated with thermosonication were <1 log CFU mL−1 during storage period. The ayran samples had non-Newtonian behavior, and the consistency coefficients of the thermosonicated samples were significantly higher than that of the heat-treated samples. Regarding serum separation, the most effective thermosonication treatment was applied at 70 °C for 3 min. The sensory properties of the thermosonicated samples were better than the thermal-treated samples after storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 23, March 2015, Pages 406-412
نویسندگان
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