ﯽ ﺳرﺮﺑ ﺻﻮﺼﺧ ﯿ
ژﻮﻟﻮﺋر تﺎ ﯾ
ﮑ ﯽ ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﭙﻟﻮﻧﺎﮔرا و ﯿﮑ
ﯽ ژر ﺲﻓﺮﮐ ﺖﺳﺎﻣ ﯾﻤ
ﯽ
ﺪﻤﺤﻣ ﺎﺴﻬﻣ
1ي زد دﻮﻌﺴﻣ ﯾﻧﺎ
2ﯽ داﺪﻬﺷ ﻪﻤﻃﺎﻓ * 3ي
1 - ﻮﺠﺸﻧاد ي ﺳﺎﻨﺷرﺎﮐ ﯽ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﺪﺷرا ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا ادازآ هﺎﮕﺸﻧاد ،ﺮﺘﺴﺒﺷ ﺪﺣاو ، ﯽ
ا ،ﺮﺘﺴﺒﺷ ، ﯾ ناﺮ .
2 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﻓﻮﺻ ﺪﺣاو ، ﯿ
ﻣﻼﺳا ادازآ هﺎﮕﺸﻧاد ،نﺎ ﯽ
ﻓﻮﺻ،
ﯿ نﺎ ا ، ﯾ ناﺮ .
3 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ﺟ هﺎﮕﺸﻧاد ، ﯿ
ﺟ ،ﺖﻓﺮ ﯿ
،ﺖﻓﺮ ا ﯾ ناﺮ .
تﺎﻋﻼﻃا ﻪﻟﺎﻘﻣ
ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺦ ﺎﻫ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 13 / 11 / 1400
رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 23 / 12 / 1400
تﺎﻤﻠﮐ ﻠﮐ ﯿ ﺪ ي :
،ﺲﻓﺮﮐ ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ،ﮏ
ﺴﺣ صاﻮﺧ ﯽ
،
ژﻮﻟﻮﺋر صاﻮﺧ ﯾ
ﮑ ﯽ ،
هﺪﻧز ﻧﺎﻣ ﯽ ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ ﺎﻫ .
DOI: 10.52547/fsct.19.124.137
DOR: 20.1001.1.20088787.1401.19.124.29.6
لﻮﺌﺴﻣ
تﺎﺒﺗﺎﮑﻣ : [email protected]
اﯾ ﺳرﺮﺑ رﻮﻈﻨﻣ ﻪﺑ ﻪﻌﻟﺎﻄﻣ ﻦ ﯽ
و ﺮﺑ ﺲﻓﺮﮐ هرﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿ ﺰﯾ ﺷﻮﮑ ﯿ ﺎﻤ ﯾ ﯽ هﺪﻧز و
ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﺖﻓﺮﮔ ترﻮﺻ ﺖﺳﺎﻣ رد ﮏ .
ﺎﺘﻧ ﯾ داد نﺎﺸﻧ ﺞ ﺎﭘ رد
ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﺑﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ناﺰ وﺎﺣ ﻪﻧﻮﻤﻧ رد pH ي
10 ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد .
اﺰﻓا ﺎﺑ ﯾ راﺪﻬﮕﻧ هرود ﺶ ي
ﻣﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ اﺰﻓا ﻪﺘ ﯾ ﺶ ﯾ ﺑ و ﺖﻓﺎ ﯿ ﺮﺘﺸ ﯾ ﻦ ﺮﺘﻤﮐ و ﯾ ﻦ ﻣﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ ﺎﭘ رد ﻪﺘ ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﻪﺑ
ﺗﺮﺗ ﯿ ﺗ رد ﺐ ﯿ ﺎﻫرﺎﻤ ي وﺎﺣ و ﺪﻫﺎﺷ ي
10 ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد .
ﻪﻧﻮﻤﻧ ﻫﺎ ي وﺎﺣ ﺖﺳﺎﻣ ي
10
ﺮﺘﻤﮐ ﺲﻓﺮﮐ ﺪﺻرد ﯾ
ﻣ ﻦ ﯿ ﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ و مﺮﺳ نﺪﺷ اﺪﺟ ناﺰ ﯿ
ﺮﺘﺸ ﯾ ﺳ ﻦ ﯿ ﺳﺮﻨ ﯿ ﺲ ) اﺪﺟ ﺪﺻرد
مﺮﺳ نﺪﺷ ﯾ
زاﺪﻧا بآ ﺎ ي
( ﺎﭘ رد ار ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﺪﻧداد نﺎﺸﻧ .
ﺳرﺮﺑ رد ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ
رﺎﻤﯿﺗ ﺎﻫ ي يوﺎﺣ 10 ﺲﻓﺮﮐ ﺪﺻرد ﻦﯾﺮﺘﺸﯿﺑ
تازﺎﯿﺘﻣا ﺬﭘ و ﺖﻓﺎﺑ ،ﻮﺑ ،ﻢﻌﻃ ﯾ
ﻠﮐ شﺮ ﯿ دﺮﮑﺒﺴﮐاﺮ .
ﺑﯿ ﺮﺘﺸ ﯾ و ﻦ ﺮﺘﻤﮐ ﯾ ﺘﻣا ﻦ ﯿ ﺗﺮﺗ ﻪﺑ ﮓﻧر زﺎ ﯿ
ﺗ ﻪﺑ طﻮﺑﺮﻣ ﺐ ﯿ
وﺎﺣ رﺎﻤ ي 5 دﻮﺑ ﺪﻫﺎﺷ و ﺲﻓﺮﮐ ﺪﺻرد .
ﺳرﺮﺑ ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﻪﻧﻮﻤﻧ ﻪﻤﻫ رد ﻪﮐ داد نﺎﺸﻧ اﺰﻓا ﺎﺑ ﺎﻫ
ﯾ ﺷﺮﺑ ﺖﻋﺮﺳ ﺶ ﯽ
وﯾ زﻮﮑﺴ ﯾ ﺶﻫﺎﮐ ﻪﺘ ﯾ
ﺖﻋﺮﺳ ﻪﻤﻫ رد و ﺖﻓﺎ ﺎﻫ
ي ﻪﻧﻮﻤﻧ شﺮﺑ ﺎﻫ
ي وﺎﺣ ي 10 ﺲﻓﺮﮐ ﺪﺻرد
وﯾ زﻮﮑﺴ ﯾ ﺑ ﻪﺘ ﯿ ﺮﺘﺸ ي ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ ﯾ
ﻪﻧﻮﻤﻧ ﺮ د ﺎﻫ ﺪﻧدﻮﺑ ارا . ﺎﭘ رد ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﺑ ﯿ ﺮﺘﺸ ﯾ داﺪﻌﺗ ﻦ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻪﻧﻮﻤﻧ رد هﺪﻧﺎﻣ هﺪﻧز ﮏ ﺎﻫ
ي وﺎﺣ ﺖﺳﺎﻣ ي
10 ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد .
ﺎﺘﻧ سﺎﺳاﺮﺑ ﯾ
ا ﺞ ﯾ ﻘﺤﺗ ﻦ ﯿ ﺑوﺮﭘ ﺖﺳﺎﻣ ،ﻖ ﯿ
ﺗﻮ ﯿ وﺎﺣ ﮏ ي ﻪﺑ ﺲﻓﺮﮐ ﻟد ﯿ اراد ﻞ ﺴﺣ صاﻮﺧ ندﻮﺑ ﯽ
و
و ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮑ ﯽ ﻣ بﻮﻠﻄﻣ ﯽ
ﻪﺑ ﺪﻧاﻮﺗ ناﻮﻨﻋ ﯾ ﮏ ﺪﻨﻣدﻮﺳاﺮﻓ لﻮﺼﺤﻣ ﻓﺮﻌﻣ
ﯽ ددﺮﮔ .
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯾ ﯽ اﯾ
ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ
ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ﮏﯿﺗﻮﯿﺑوﺮﭘ بﻮـﺒﺤﻣ زا ﯽـﮑﯾ ﺎﻫ
هدروآﺮﻓ ﻦﯾﺮﺗ ﺪﻨﻣدﻮﺳاﺮﻓ يﺎﻫ
ﺬﻐﺗ و ﺖﻣﻼﺳ ﺎﺑ طﺎﺒﺗرا رد ﯽـﺻﺎﺧ ﺖـﯿﻤﻫا زا ﻪـﮐ ﺪﻨﺘﺴﻫ ﯾ
ﻪ
ﻣ رادرﻮﺧﺮﺑ ﯽ
ﺪﻨﺷﺎﺑ . ﮏﯿﺗﻮﯿﺑوﺮﭘ ﺮﺛا ﻦﯾﺮﺘﻤﻬﻣ ﺎـﻬﻧآ ﯽﻨﯾﺰﮕﯾﺎـﺟ ﺎـﻫ
كﺎﭘ و هدور ﮏـﯾﺮﺤﺗ ﺚـﻋﺎﺑ ﻪﮐ هدﻮﺑ ﮏـﭼﻮﮐ هدور رد نآ يزﺎﺳ
ﺮﺛا رﺎﻬﻣ و ﺎﻫ نژﻮﺗﺎﭘ نﺪﯿﺒﺴﭼ ﻊﻧﺎﻣ ترﻮﺻ ﻦـﯾا ﻪـﺑ و هﺪـﺷ ﻦﯿﺴـﮐﻮﺗ ﯽﻤـﺳ ﯽﻣ ﺎـﻫ
دﻮﺷ ] 1[
.
ﻪﯾﺬﻐﺗ ﻞﯿﺴﻧﺎﺘﭘ ﻣ ﮏﯾژﻮﻟﻮﯿﺑ و يا
ﯿ هﻮ يﺰﺒﺳ و ﺎﻫ هﺪـﺷ ﺐﺒـﺳ ﺎـﻫ
هدروآﺮﻓ ﻪﺑ ﯽﯾاﺬﻏداﻮﻣ ﻦﯾا ﻪﮐ ﺖﺳا رد ﻪﻧﺎﮔﺪﻨﭼ صاﻮﺧ ﺎﺑ ﯽﯾﺎﻫ
ﻣ لدﺎﻌﺗ ﻆﻔﺣ ﯿ
ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ دﻮـﺷ ﻞﯾﺪـﺒﺗ ﺎﻫ .
ﻨﻣدﻮـﺳ تاﺮـﺛا ﺪ
ﻞﺑﺎﻗ ﯽﮑﯿﺘﮐﻻ ﺮﯿﻤﺨﺗ ﺪﻨﻧﺎﻣ ﯽﮑﯾژﻮﻟﻮﯿﺑ ﺪﻨﯾآﺮﻓ ﮏﯾ ﺎﺑ يﺰﺒﺳ و هﻮـﯿﻣ ﺖﺳا دﻮﺒﻬﺑ .
ﻣ زا ﯽﺧﺮﺑ هوﻼﻋ ﻪﺑ ﯿ
هﻮ يﺰﺒﺳ و ﺎﻫ يوﺎــﺣ ﺎﻫ
ﮏﯿﺗﻮﯿﺒﯾﺮﭘ ﮏـﯿﺗﻮﯿﺑوﺮﭘ ﺪـﺷر ﻪـﮐ ﺪﻨﺘﺴﻫ ﯽﯾﺎﻫ ار ﯽـﺻﺎﺧ يﺎـﻫ
ﯽﻣ ﮏﯾﺮﺤﺗ ﺪﻨﻨﮐ
] 2 .[
و هﻮـﯿﻣ زا هدﺎﻔﺘـﺳا يﺎﯾاﺰﻣ ﻪﻠﻤﺟ زا ﻦﯿﻨﭽﻤﻫ
ﯾﺎﭘ ﻂﯿﺤﻣ ناﻮـﻨﻋ ﻪـﺑ يﺰﺒـﺳ ﯽﻧﺪﯿﺷﻮﻧ ﺪﯿﻟﻮﺗ ياﺮﺑ ﻪ
يﺎﻫ
ﯽﻣ ﮏﯿﺗﻮﯿﺑوﺮﭘ صﺎﺧ داﺮﻓا ﻂﺳﻮﺗ فﺮﺼﻣ ﺖﯾدوﺪﺤﻣ مﺪﻋ ﻪﺑ ناﻮﺗ
ﻪﻠﻤﺟ زا يﺬﻐﻣداﻮﻣ زا ﯽﻨﻏ و لوﺮﺘﺴﻠﮐ و زﻮـﺘﮐﻻ ناﺪﻘﻓ ﻞﯿﻟد ﻪﺑ ﻦﯿﻣﺎﺘﯾو يوﺎﺣ ﻪﮑﻨﯾا ﯽﺘﻧآ ،ﺎـﻫ
ﯽﻣ ﯽﻧﺪﻌﻣ داﻮﻣ و ﺎﻫ ناﺪﯿﺴﮐا ﺪﻨﺷﺎﺑ
] 3 .[
يﺮﺘﮐﺎـﺑ داﺪﻌﺗ ﺑ فﺮﺼـﻣ نﺎـﻣز رد زﺎـﯿﻧ درﻮـﻣ هﺪـﻧز يﺎـﻫ
ياﺮـ
فﺮﺼــﻣ دﺮــﻓ ﯽﺘﻣﻼــﺳ ﺮــﺑ اﺬــﻏ ندﻮــﺑ ﺶﺨﺑﺮــﺛا هﺪــﻨﻨﮐ
ﺪﯾﺎﺑ ﻞﻗاﺪﺣ cfu/ml 106 ﺪﺷﺎﺑ . زا ﯽﻃﻮﻠﺨﻣ تﺎﺠﯾﺰﺒﺳ زا رﻮﻈﻨﻣ
ﯽﻣ ﺰﯿﻨﺸﮔ و ﺲﻓﺮﮐ ،ﺰﺒﺳ ﻪﻤﻟد ﻞﻔﻠﻓ ،ﯽﮕﻧﺮﻓ ﻪﺟﻮﮔ رﺎﺷﺮﺳ ﻪﮐ ﺪﺷﺎﺑ
ﻦﯿﻣﺎﺘﯾو ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ ﺮﯾدﺎﻘﻣ زا يﺎﻫ
E, C, A ،ﺰﻨﮕﻨﻣ ،تﻻﻮﻓ و
ﻫ ﺪﯿﺋﻮﻧوﻼﻓ و ﻢﯿﺳﺎﺘﭘ ،ﻦﭘﻮﮑﯿﻟ ﺖﺳا ﺎ
. قﻮﻓ تﺎﺠﯾﺰﺒﺳ ﻦﯿﻨﭽﻤﻫ
هﺎﮕﺘﺳد دﺮﮑﻠﻤﻋ دﻮﺒﻬﺑ ﺐﺒﺳ ﻪﮐ هدﻮﺑ ﯽﯾاﺬﻏ يﺎﻫﺮﺒﯿﻓ يوﺎﺣ ﯽﻣ ﺖﺳﻮﺒﯾ زا يﺮﯿﮔﻮﻠﺟ و شراﻮﮔ ﺪﻧﻮﺷ
] 4 .[
ﻤﻠﻋ مﺎﻧ ﺎﺑ ﺲْﻓَﺮَﮐ ﯽ
Apiumgraveolens ﮔ
ﯿ ﻫﺎ ﯽ ﺗ زا ﺖﺳا ﯿ
هﺮ
ﺮﺘﭼ ﯾ ﺎﺗ نآ عﺎﻔﺗرا ﻪﮐ نﺎ ﯾ
ﻣ ﺮﺘﻣ ﮏ ﯽ ﺰﭙﺷآ رد وﺪﺳر ي
دراد دﺮﺑرﺎﮐ .
اراد ﺲﻓﺮﮐ ي
ﻧﺪﻌﻣ داﻮﻣ ﯽ
ﻨﻣ ﯿﺰ ﯾ ﺳﺎﺘﭘ و مﻮ ﯿ
ﻣ ﻢ ﯽ اﺮﺑ ﻪﮐ ﺪﺷﺎﺑ ي
ﺑ و بﺎﺼﻋا ﺶﻣارآ ﯿ
رﺎﻤ ي ﺎﻫ ي ﺣور ﯽ ﻈﻧ ﯿ ﻔﻣﺮ ﯿ ﻣ ﺪ ﯽ ﺪﻨﺷﺎﺑ . ﺲﻓﺮﮐ
ﻨﭽﻤﻫ ﯿ اراد ﻦ ي ز راﺪﻘﻣ ﯾ دﺎ ي و ﯾ ﻣﺎﺘ ﯿ ﻦ ﺎﻫ ي و K ﻪﮐ ﺖﺳا C
ﺘﻧآ ﯽ ﺴﮐا ﯿ مرﻮﺗ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ،هدﻮﺑ ناﺪ ﯾ
ﻪﺘﺧﺎ ﺎﻫ ي ﻢﺳ ،نﺪﺑ ادز ﯾ ﯽ
ﺗﺎﻣور ﺎﺑ هزرﺎﺒﻣ و ﯿ
ﺑ و ﻢﺴ ﯿ رﺎﻤ ي ﺎﻫ ي ﻧﺎﻃﺮﺳ ﯽ ﻣ ﯽ ﺪﻧدﺮﮔ ] 5 .[
ﻣ رد
ﯿ ﮐﺮﺗ نﺎ ﯿ ﻓ تﺎﺒ ﯿ ﺷﻮﺘ ﯿﻤ ﯿﺎﯾ ﯽ ﻣ ﺲﻓﺮﮐ ﯿ ﻪﺑ ناﻮﺘ ﻫﻮﺑﺮﮐ ﯿ تارﺪ ،ﺎﻫ
ﻞﻨﻓ ﺋﻮﻧوﻼﻓ ﺪﻨﻧﺎﻣ ﺎﻫ ﯿ
ﺋﻮﻧﺎﮑﻟآ ،ﺎﻫﺪ ﯿ
ﺋوﺮﺘﺳاو ﺎﻫﺪ ﯿ
دﺮﮐ هرﺎﺷا ﺎﻫﺪ .
ﮐﺮﺗ دﻮﺟو ﯿ ﺗﺎﺒ ﯽ ﻟ ﺪﻨﻧﺎﻣ ﯿ ﻠﺳ،ﻦﻧﻮﻤ ﯿ رﺎﻣﻮﮐوﺮﻓ ،ﻦﻨ ﯾ
ﻠﮔ ،ﻦ ﯿ زﻮﮑ ﯾ ،ﺎﻫﺪ
ﺋﻮﻧوﻼﻓ ﯿ و و ﺎﻫﺪ ﯾ
ﻣﺎﺘ ﯿ ﻦ يﺎﻫ و A ﻻد زا C ﯾﻠ ﯽ ﻪﮐ ﺪﻨﺘﺴﻫ
ﺑ ﺲﻓﺮﮐ ﯿ ﺮﺘﺸ ﯾ ﻨﺴﺒﻃ رد ار دﺮﺑرﺎﮐ ﻦ ﺘ
ﯽ دراد ] 6 .[
ﻪـﻠﻤﺟ زا
ﺋﻮﻧووﻼﻓ تﺎـﺒﯿﮐﺮﺗ ﯿ
ﺪ ي ﻪﻗﺎﺳ و گﺮـﺑ رد دﻮـﺟﻮﻣ ﺲﻓﺮﮐ
ﻞﻣﺎﺷ ﻦﯿﻟﻮﺌﺗﻮﻟ
- 7 -ُا - لﺎﯾرﻮﺴﯾﺮﮐ ،ﺪﯾزﻮﮐﻮﻠﮕﻠﯿـﺳﻮﯿﭘ -
7 -ُا -
ﻦﯿـﻨﺠﯿﭘآ ،ﺪﯾزﻮﮐﻮﻠﮕﻠﯿﺳﻮﯿﭘ -
7 -ُا ﻣ ﺪﯾزﻮﮐﻮﻠﮕﻠﯿﺳﻮﯿﭘ– ﯽ
ﺪﻨﺷﺎﺑ ] 7 .[
ﺒﺣ ﯽ ﻧﺎﺟﺎﻗآ و ﯽ ) 1394 ( ﻘﺤﺗ رد ﯿﻘ ﯽ زرا ﻪﺑ ﯾﺑﺎ ﯽ ﺲﻓﺮﮐ بآ ندوﺰﻓا ﺮﺛا
ﻧﺎﻣ هﺪﻧز ﺮﺑ ﯽ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ ﺳﺎﺑﻮﺘﮐﻻ) ﯿ ﺳا سﻮﻠ ﯿ ﻓوﺪ ﯿ و سﻮﻠ
ﺳﺎﺑﻮﺘﮐﻻ ﯿ ﺋزﺎﮐ سﻮﻠ (ﯽ
ﮐ صاﻮﺧ و ﯿﻔ
ﯽ ﺷﻮﻧ ﯿ ﻧﺪ ﯽ ﺎﭘ ﺮﺑ ﯾ ﺲﻓﺮﮐ بآ ﻪ
ﺪﻨﺘﺧادﺮﭘ . ﺎﺘﻧ ﯾ ﺴﻧﺎﺘﭘ ﺲﻓﺮﮐ بآ داد نﺎﺸﻧ ﺎﻬﻧآ ﺞ ﯿ
ﻻﺎﺑ ﻞ ﯾ ﯽ اﺮﺑ ي ﻟﻮﺗ ﯿ ﺪ
هدروآﺮﻓ ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﺤﻣ ﻪﮐ اﺮﭼ ،دراد ﺪﻨﻣدﻮﺳاﺮﻓ صاﻮﺧ ﺎﺑ ﮏ ﻮﺘ
ي
ﻬﺟﻮﺗ ﻞﺑﺎﻗ حﻮﻄﺳ ﯽ
ﻠﭘ زا ﯽ ﻞﻨﻓ د ،ﺎﻫ ي -ﻟ ﯿ ﺘﻧآ و ﻦﻧﻮﻤ ﯽ ﺴﮐا ﯿ ناﺪ ﺖﺳﺎﻫ
]8 .[
اﯾ ﺳرﺮﺑ فﺪﻫ ﺎﺑ ﺶﻫوﮋﭘ ﻦ ﯽ
ﺛﺎﺗ ﯿ ﺖﻈﻠﻏ ﺮ ﺎﻫ ي ﺲﻓﺮﮐ هرﻮﭘ ﻒﻠﺘﺨﻣ
و ﺮﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﮐ ﯿﻔ ﯽ هﺪﻧز و ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﺖﺳﺎﻣ رد ﮏ
ژر ﯾﻤ ﯽ ﻢﮐ ﺖﻓﺮﮔ مﺎﺠﻧا بﺮﭼ .
2 - شور وداﻮﻣ ﺎﻫ
ﻘﺤﺗ رد هدﺎﻔﺘﺳا درﻮﻣ داﻮﻣ ﯿ
ﻞﻣﺎﺷ ﻖ ﺮﺘﮐﺎﺑ
ي ﺳﺎﺑﻮﺘﮐﻻ ﯿ سﻮﻠ
ﺳا ﯿ ﻓوﺪ ﯿ سﻮﻠ ) (La-5 ﺖﺳﺎﻣ ﺮﺗرﺎﺘﺳا و )
CY340 ) ( ﺮﮐ ﯾ ﻦﺴﺘﺴ
كرﺎﻤﻧاد ﻦﺴﻧﺎﻫ (
ﺌﻟﺎﺘﻓ لﻮﻨﻓ فﺮﻌﻣ ، ﯿ
ﻦ ) ﺳﯿ ﺮﻣآ ،ﺎﻤﮕ ﯾ ﺎﮑ ( و
ﻫﯿ ﺴﮐورﺪ ﯿ ﺪﺳ ﺪ ﯾ ﻢ ) نﺎﻤﻟآ ،كﺮﻣ (
ﺪﻧدﻮﺑ . ﻠﮐ ﯿ زا هدﺎﻔﺘﺳا درﻮﻣ داﻮﻣ ﻪ
ﻟﻮﺗ ﯿ ﻬﺗ ﺮﺒﺘﻌﻣ نﺎﮔﺪﻨﻨﮐ ﺪ ﯿ
دﺮﮔ ﻪ ﯾﺪ .
2 - 1 - ﻬﺗ ﯿﻪ هرﻮﭘ ﺲﻓﺮﮐ
ﺲﻓﺮﮐ هزﺎﺗ زا رازﺎﺑ ﻬﺗ ﯿﻪ دﺮﮔ ﯾ ﺪ.
رد اﺪﺘﺑا اوز ﯾ ﺪ و ﺼﻟﺎﺧﺎﻧ ﯽ ﺎﻫ
فﺬﺣ ﺪﺷ . ﻪﺒﺴﭙﺳ رﻮﻃ ﻞﻣﺎﮐ ﻮﺸﺘﺴﺷ و ﮕﺑآ ﯿ يﺮ مﺎﺠﻧا دﺮﮔ ﯾ ﺪ.
ﺲﭘ
زا اﯾ ﻦ ﻪﻠﺣﺮﻣ ﺲﻓﺮﮐ ﺎﻫ رد طﻮﻠﺨﻣ ﻦﮐ ﮕﻧﺎﺧ ﯽ ﻼﻣﺎﮐ دﺮﺧ ﺪﺷ ﺎﺗ
ﺪﺒﺗ ﯾ ﻞ ﻪﺑ هرﻮﭘ ا ي ﯾ ﺖﺧاﻮﻨﮑ دﻮﺷ . هرﻮﭘ ﻬﺗ ﯿﻪ هﺪﺷ ﺎﺑ هدﺎﻔﺘﺳا زا ﯾ ﮏ
ﮏﻟا ﺘﺳا ﯿ ﻞ ﺎﺑ ﺶﻣ 10 فﺎﺻ ﺪﺷ ﺎﺗ ﻼﻣﺎﮐ ﻦﮕﻤﻫ و ﯾ ﺧاﻮﻨﮑ ﺖ ﺪﺷﺎﺑ
] 8 .[
2 - 2 - ﻬﺗ ﯿ ﺑوﺮﭘ ﺖﺳﺎﻣ ﻪ ﯿ
ﺗﻮ ﯿ وﺎﺣ ﮏ ي ﺲﻓﺮﮐ هرﻮﭘ
اﺮﺑ ي ﻬﺗ ﯿ ﺷ ﺲﻓﺮﮐ ﺖﺳﺎﻣ ﻪ ﯿ
ﺮ ) 1 ﺑﺮﭼ ﺪﺻرد ﯽ
( ﺎﻣد ﺎﺗ ي 60 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ ﺪﺷ هداد تراﺮﺣ داﺮﮔ .
ﺎﻫﺪﺻرد ﺲﭙﺳ ي
هرﻮﭘ ﻒﻠﺘﺨﻣ
ﺲﻓﺮﮐ ) 0 ، 5 و 10 ﺪﺻرد ( و 5/
0 ﺘﮑﭘ ﺪﺻرد ﯿ
و ﻪﻓﺎﺿا نآ ﻪﺑ ﻦ
ﻧژﻮﻤﻫ ﻼﻣﺎﮐ ﯿ
هﺰ دﺮﮔ ﯾ ﺪ.
ﺎﻣد رد طﻮﻠﺨﻣ ي
80 ﺎﺳ ﻪﺟرد ﺘﻧﯿ ﻪﺑ داﺮﮕ
تﺪﻣ 5 ﻗد ﯿ رﻮﺘﺳﺎﭘ ﻪﻘ ﯾ
ﺎﻣد ﺎﺗ ﺪﻌﺑ و هﺰ ي
ﻘﻠﺗ ﯿ ﺢ ) 40 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ داﺮﮔ ( ﺪﺷ دﺮﺳ . نآ ﻪﺑ ﺲﭙﺳ 1
و ﺖﺳﺎﻣ ﺮﺗرﺎﺘﺳا ﺪﺻرد
راﺪﻘﻣ 2/
0 ﺮﺘﮐﺎﺑ ﺪﺻرد ي
ﺎﻫ¬ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ ﺳﺎﺑﻮﺘﮐﻻ ﯿ سﻮﻠ
ﺳا ﯿ ﻓوﺪ ﯿ سﻮﻠ ﻃﻮﻠﺨﻣ ﺎﺗ ﺪﺷ هدﺰﻤﻫ ﻼﻣﺎﮐ و ﻪﻓﺎﺿا ﯽ
ﯾ ﻪﺑ ﺖﺧاﻮﻨﮑ
آ ﺖﺳد ﯾ ﺪ . ﻪﻧﻮﻤﻧ ﺎﻣد رد ﺎﻫ ي 40 ﺘﻧﺎﺳ ﻪﺟرد ﯽ
ﺳر ﺎﺗ داﺮﮔ ﯿ
ﻪﺑ نﺪ
pH= 4/4 راﺬﮔ ﻪﻧﺎﺨﻣﺮﮔ
ي رد ﺲﭙﺳ و ﯾ
ﺎﻣد ﺎﺑ لﺎﭽﺨ ي
5 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ داﺮﮔ ﺪﺷ هداد راﺮﻗ ]
9 .[
2 - 3 - نﻮﻣزآ ﺎﻫ ي ور ﺮﺑ ﻪﺘﻓﺮﮔ مﺎﺠﻧا ي
ﻪﻧﻮﻤﻧ ﺎﻫ ي
ﺖﺳﺎﻣ
2 - 3 - 1 - ﻌﺗ ﯿﯿ ﺳا ﻦ ﯿ ﺪﯾ ﻪﺘ
ﺳا ﯿ ﺪﯾ ﺗ ﻞﺑﺎﻗ ﻪﺘ ﯿ ﺳاﺮﺘ ﯿ نﻮ ) ﺳا ﺐﺴﺣﺮﺑ ﯿ
ﺘﮐﻻ ﺪ ﯿ ﮏ ( ﺎﻫ ﻪﻧﻮﻤﻧ ي ﺖﺳﺎﻣ
ر زا هدﺎﻔﺘﺳا ﺎﺑ ﺗ شو
ﯿ ﺳاﺮﺘ ﯿ ﻫ لﻮﻠﺤﻣ زا هدﺎﻔﺘﺳا ﺎﺑ نﻮ ﯿ
ﺴﮐورﺪ ﯿ ﺪ
ﺪﺳ ﯾ ﻢ 1/
0 و رﻻﻮﻣ 3/
0 ﻣ ﯿﻠ ﯽ ﻟ ﯿ ﺌﻟﺎﺘﻓ ﻞﻨﻓ ﺮﺘ ﯿ
ﺳر ﺎﺗ ﻦ ﯿ ﮓﻧر ﻪﺑ نﺪ
ﺗرﻮﺻ ﯽ ﻌﺗ ﯿﯿ ﺪﺷ ﻦ ] 9 .[
= ﺳا ﺪﺻرد ﯿ ﺪ ﯾ ﺗ ﻞﺑﺎﻗ ﻪﺘ ﯿ نﺪﺷ ﺮﺘ
) ﻫ ﻢﺠﺣ ﯿ ﺴﮐورﺪ ﯿ ﺪﺳ ﺪ ﯾ ﻓﺮﺼﻣ ﻢ ﯽ ×
× N/9 90 / ﻪﻧﻮﻤﻧ نزو × (100
2 - 3 - 2 - ﻌﺗ ﯿﯿ ﻦ pH
ﻪﻧﻮﻤﻧ pH ﺎﻫ ي زا هدﺎﻔﺘﺳا ﺎﺑ ﺖﺳﺎﻣ ﯾ
ﮏ د ﺮﺘﻣpH ﯾ ﺠ ﯿ ﻟﺎﺘ ﯽ مﺎﺠﻧا
ﺖﻓﺮﮔ . هﺎﮕﺘﺳد لﻮﻠﺤﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﺘﻣpH
ﺎﻫ ي ﺎﺑ ﺮﻓﺎﺑ pH= 4 و
pH= 7 ﻟﺎﮐ ﯿ ﺪﺷ هﺮﺒ .
2 - 3 - 3 - هزاﺪﻧا ﮔﯿ ﺮ ي و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ
وﯾ زﻮﮑﺴ ﯾ ﺮﻫﺎﻇ ﻪﺘ ي ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺎﻣد رد ﺲﻓﺮﮐ ﺖﺳﺎﻣ ي
ﺎﺑ قﺎﺗا
و زا هدﺎﻔﺘﺳا ﯾ
د ﺮﺘﻣﻮﮑﺴ ﯾ ﺠ ﯿ ﻔﮐوﺮﺑ لﺎﺘ ﯿ ﮔ هزاﺪﻧا ﺪﻠ ﯿﺮ
ي ﺪﺷ . ﻪﻧﻮﻤﻧ ﺎﻫ
ﺷﺮﺑ خﺮﻧ ضﺮﻌﻣ رد ﯽ
1 / 0 ﺎﺗ 100 ﻧﺎﺛ ﺮﺑ ﯿ اﺮﺑ ﻪ ي ﻨﺤﻨﻣ ﯽ ﻻﺎﺑ ﻪﺑ ور
ﺖﻓﺮﮔ راﺮﻗ .
ﻣﯿ و ناﺰ ﯾ زﻮﮑﺴ ﯾ ﺘﻧﺎﺳ ﺐﺴﺣ ﺮﺑ ﻪﺘ ﯽ
ﺑ زآﻮﭘ ﯿ ﺪﺷ نﺎ
] 10 .[
2 - 3 - 4 - ﻌﺗ ﯿﯿ و ﻦ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺲﻓﺮﮐ ﺖﺳﺎﻣ ﯾ
ﻟﻮﺗ زا ﺪﻌﺑ زور ﮏ ﯿ
ﺳ زور و ﺪ ﯽ
ما راﺪﻬﮕﻧ
ي ﻂﺳﻮﺗ ﯾ هوﺮﮔ ﮏ 10 زرا زا هﺮﻔﻧ ﯾ
بﺎ ﺎﻫ ي د شزﻮﻣآ ﯾ زا هﺪ
ﺻﻮﺼﺧ ﺮﻈﻧ ﯿ
ﺴﺣ تﺎ ﯽ زرا درﻮﻣ ﯾﺑﺎ ﯽ ﺖﻓﺮﮔ راﺮﻗ .
وﯾ ﮔﮋ ﯽ ﺎﻫ ي
زرا درﻮﻣ ﯾﺑﺎ ﯽ دﻮﺑ ﺖﻓﺎﺑ و ﻮﺑ ،هﺰﻣ و ﻢﻌﻃ ،ﮓﻧر ﻞﻣﺎﺷ .
ﺖﻬﺟ
زرا ﯾﺑﺎ ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻘﻣ زا ﯿ سﺎ ﻪﺟرد ﺪﻨﺑ ي 5 ﻪﻄﻘﻧ ا ي هدﺎﻔﺘﺳا
دﺮﮔ ﯾ ﻞﻣﺎﺷ ﻪﮐ ﺪ ]
ﻟﺎﻋ ﯽ ) 5 ﺘﻣا ﯿ زﺎ ( ﺎﺿر ، ﯾ ﺖ ﺶﺨﺑ ) 4 ﺘﻣا ﯿ زﺎ ( لﻮﺒﻗ ﻞﺑﺎﻗ ،
) 3 ﺘﻣا ﯿ زﺎ ( ، ﻏﯿ ﺮ لﻮﺒﻗ ﻞﺑﺎﻗ )
2 ﺘﻣا ﯿ زﺎ ( ﻏ و ﯿ فﺮﺼﻣ ﻞﺑﺎﻗ ﺮ )
1 ﺘﻣا ﯿ زﺎ [(
ﺖﺳا ] 11 .[
ﻣﯿ ﮕﻧﺎ ﯿ هداد ﻦ ﺎﻫ ي ﺳ و لوا زور ﯽ
ﺪﺷ شراﺰﮔ ما .
2 - 3 - 5 - مﺮﺳ نﺪﺷ اﺪﺟ ﺪﺻرد
20 ﻪﻧﻮﻤﻧ زا مﺮﮔ ﺎﻫ
ي ﻪﻟﻮﻟ رد ﺖﺳﺎﻣ ﺎﻫ
ي ﺎﻣزآ ﯾ ﭘرد ﺶ ﯿ ﭻ ر راد ﯾ ﻪﺘﺨ
تﺪﻤﺑ و هﺪﺷ 10
ﻗد ﯿ ﺮﺘﻧﺎﺳ رد ﻪﻘ ﯾ
ﺖﻋﺮﺳ ﺎﺑ ژﻮﻔ 220
رآ ﭘ ﯽ راﺮﻗ ما
ﺖﻓﺮﮔ . ﻃ زا ﺪﻌﺑ ﯽ و ﺪﺷ نزو هﺪﺷ اﺪﺟ مﺮﺳ راﺪﻘﻣ ،نﺎﻣز تﺪﻣ
بآ ﺪﺻرد زاﺪﻧا ي ز ﻪﻄﺑار زا ﯾ
دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﺮ ﯾ
ﺪ ] 12 :[
100 × ﺖﺳﺎﻣ نزو /
هﺪﺷ اﺪﺟ مﺮﺳ نزو =
مﺮﺳ نﺪﺷ اﺪﺟ ﺪﺻرد
2 - 3 - 6 - ﺳرﺮﺑ ﯽ هﺪﻧز ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ رد
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺖﺳﺎﻣ
لﻮﻠﺳ داﺪﻌﺗ ﺎﻫ
ي ﻣ هﺪﻧز ﺮﺘﮐﺎﺑ هﺪﻧﺎ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ ﺳﺎﺑﻮﺘﮐﻻ ﯿ سﻮﻠ
ﺳا ﯿ ﻓوﺪ ﯿ سﻮﻠ ﺮﻫ رد ﯾ ﻪﻧﻮﻤﻧ زا ﮏ ﺎﻫ
ي زا ﺲﭘ ﻪﻠﺻﺎﻓﻼﺑ ﺖﺳﺎﻣ
هدﺎﻣآ زﺎﺳ ي ﻃ و ﯽ 21 راﺪﻬﮕﻧ زور ي
رد ﯾ لﺎﭽﺨ ) ﺮﻫ 7 زور ﯾ رﺎﺒﮑ (
ﻌﺗ ﯿﯿ ﺪﺷ ﻦ . ﺮﺘﮐﺎﺑ شرﺎﻤﺷ ﯾﺎﯾ
ﯽ ﻪﻧﻮﻤﻧ ز ترﻮﺼﺑ ﺎﻫ ﯾ
ﻌﺗ ﺮ ﯿﯿ ﻦ
ﺪﺷ : 10 ﻪﺑ ﺖﺳﺎﻣ ﻪﻧﻮﻤﻧ زا زا مﺮﮔ 90
ﻣ ﯿﻠ ﯽ ﻟﯿ ﻓ مﺮﺳ ﺮﺘ ﯿﺰ ﯾ ژﻮﻟﻮ ي
ﺖﻗر ﺎﺗ و طﻮﻠﺨﻣ ﻼﻣﺎﮐ ،ﻪﻓﺎﺿا
9
10 -
ﻗر ﯿ ﻖ زﺎﺳ ي ﺪﺷ . ﺲﭙﺳ 1/
0
ﻣﯿ ﻠ ﯽ ﻟﯿ ا زا ﺮﺘ ﯾ ﺤﻣ رد لﻮﻠﺤﻣ ﻦ ﯿ
ﻂ ﺪﺷ ﺖﺸﮐ رﺎﮔآMRS .
ﺲﭙﺳ
ﺤﻣ ﺐﺳﺎﻨﻣ طﻼﺘﺧا ﺖﻬﺟ ﯿ
ﺴﻧﺎﭙﺳﻮﺳ و ﺖﺸﮐ ﻂ ﯿ
ﻣ نﻮ ﯿ ﺑوﺮﮑ ﯽ ،
ﻠﭘﯿ ﺖ ﺑ رﺎﺟ نورد ﺎﻫ ﯽ
زاﻮﻫ ي تﺪﻣ ﻪﺑ 72 ﺎﻣد رد ﺖﻋﺎﺳ ي
37
ﺘﻧﺎﺳ ﻪﺟرد ﯽ
ﻪﻧﺎﺨﻣﺮﮔ داﺮﮔ راﺬﮔ
ي ﺪﺷ ] 13 .[
ﺮﺘﮐﺎﺑ داﺪﻌﺗ ي
ﺎﻫ ي
ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ ا دراﺪﻧﺎﺘﺳا لﻮﻣﺮﻓ زا هدﺎﻔﺘﺳا ﺎﺑ ﺖﺳﺎﻣ مﺮﮔ ﺮﻫ رد ﯾ
ناﺮ
ﺐﺴﺣ ﺮﺑ و CFU/g
ﺪﺷ ﻪﺒﺳﺎﺤﻣ .
2 - 4 - ﺰﺠﺗ ﻠﺤﺗ و ﯾﻪ ﯿ رﺎﻣآ ﻞ ي هداد ﺎﻫ
ا رد ﯾ ﻦ ﺶﻫوﮋﭘ ﻠﮐ ، ﯿ نﻮﻣزآ ﻪ ﺖﻓﺮﮔ مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ رد ﺎﻫ .
هداد ﺎﻫ ي
ﺎﻣزآ زا ﻞﺻﺎﺣ ﯾ
ﺶ ﻓدﺎﺼﺗ ﻼﻣﺎﮐ حﺮﻃ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ ﯽ
ﺐﻟﺎﻗ رد
رﻮﺘﮐﺎﻓ ﯾ راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ،ﻞ SPSS:20
ﺰﺠﺗ ﯾ ﻠﺤﺗ و ﻪ ﯿ ﺪﺷ ﻞ .
ﺎﻘﻣ ﯾ ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﻦ لﺎﻤﺘﺣا ﺢﻄﺳ رد ﻦﮑﻧاد نﻮﻣزآ ﺎﺑ ﺎﻫ 5
% ترﻮﺻ
ﺖﻓﺮﮔ .
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - ﺛﺎﺗ ﯿ ﺑ ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ ﺮ
pH
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ
لوﺪﺟ رد 1 ﻣ ، ﯿ ﮕﻧﺎ ﯿ ﻦ pH ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺖﺳﺎﻣ ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﮏ وﺎﺣ ي
ﺎﻫﺪﺻرد
ي راﺪﻬﮕﻧ هرود لﻮﻃ رد ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ ي
هداد نﺎﺸﻧ
هﺪﺷ ﺖﺳا . ﻣ هﺪﻫﺎﺸﻣ لوﺪﺟ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯽ
هرود لﻮﻃ رد ﻪﮐ دﻮﺷ
راﺪﻬﮕﻧ ي ﻣﺎﻤﺗ ﯽ ﺗ ﯿ رﺎﻤ ﻨﻌﻣ توﺎﻔﺗ ﺎﻫ ﯽ
راد ي ﻣ ظﺎﺤﻟ زا ﯿ
ناﺰ pH
ﺑ و ﺪﻨﺘﺷاد ﯿ
ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ناﺰ وﺎﺣ ﻪﻧﻮﻤﻧ رد pH ي
10 ﺲﻓﺮﮐ ﺪﺻرد
ﺪﺷ هﺪﻫﺎﺸﻣ .
Table 1 pH changes of probiotic yogurt samples containing different levels of celery 21st day 14th day
7th day 1st day
Treatments
3.93±0.01Dc 4.03±0.06Cc
4.11±0.06Bc 4.23±0.01Ab*
control
4.06±0.09CDb 4.15±0.08Cab
4.26±0.03Bb 4.43±0.07Aa
5%celery
4.17±0.02CDa 4.21±0.05Ca
4.32±0.05Ba 4.46±0.02Aa
10%celery
*Non-homonymous capital letters indicate a significant difference between maintenance days (p<0.05)
*Non-homonymous lower case letters indicate a significant difference between treatments (p<0.05)
3 - 2 - ﺛﺎﺗ ﯿ ﺑ ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ ﺳا ﺮ
ﯿ ﺪ ﯾ ﻪﺘ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ
لوﺪﺟ 2 ﻣ ﯿ ﺳا ناﺰ ﯿ ﺪﯾ ﻪﻧﻮﻤﻧ ﻪﺘ ﺎﻫ ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ وﺎﺣ ﮏ ي
ﻣ نﺎﺸﻧ ار ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﯽ
ﺪﻫد . اﺰﻓا ﺎﺑ ﯾ راﺪﻬﮕﻧ هرود ﺶ ي
ﻣﯿ ﺳا ناﺰ ﯿ ﺪﯾ اﺰﻓا ﻪﺘ ﯾ ﺶ ﯾ ﺖﻓﺎ . ﺗﯿ ﺎﻫرﺎﻤ ي ﺛﺎﺗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﯿ
ﻨﻌﻣ ﺮ ﯽ
راد ي ﻣ ﺮﺑ ﯿ ﺳا ناﺰ ﯿ ﺪﯾ ﺑ و ﺪﻧداد نﺎﺸﻧ ﻪﺘ ﯿ
ﺮﺘﺸ ﯾ ﻦ ﺮﺘﻤﮐو ﯾ ﻦ ﻣﯿ ناﺰ
ﺳا ﯿ ﺪﯾ ﺎﭘ رد ﻪﺘ ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﺗﺮﺗ ﻪﺑ ﯿ ﺗ رد ﺐ ﯿ ﺎﻫرﺎﻤ ي و ﺪﻫﺎﺷ
وﺎﺣ ي 10 ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد .
Table 2- Acidity changes of probiotic yogurt samples containing different levels of celery 21st day 14th day
7th day 1st day
Treatments
1.30±0.03Ac 1.12±0.01Ba
0.95±0.02Ca 0.93±0.01Ca*
control
1.18±0.01Ab 1.09±0.03Bb
0.88±0.01Cab 0.86±0.01Cb
5%celery
1.06±0.5Aa 1.04±0.05Ac
0.87±0.03Bb 0.83±0.02Bb
10%celery
*Non-homonymous capital letters indicate a significant difference between maintenance days (p<0.05)
*Non-homonymous lower case letters indicate a significant difference between treatments (p<0.05)
ا رد ﯾ ﺛﺎﺗ ﻪﻌﻟﺎﻄﻣ ﻦ ﯿ
حﻮﻄﺳ ﺮ ﻣ ﺲﻓﺮﮐ هرﻮﭘ ﻒﻠﺘﺨ و ﺮﺑ
ﯾ ﮔﮋ ﯽ ﺎﻫ ي
ﻓﯿ ﺰﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ هﺪﻧز و ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻢﮐ ﺖﺳﺎﻣ رد ﮏ
ﺳرﺮﺑ درﻮﻣ بﺮﭼ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﺎﺘﻧ ﯾ ﺲﻓﺮﮐ ندوﺰﻓا ﻪﮐ داد نﺎﺸﻧ ﺞ
ﺳﻻﻮﻣﺮﻓ ﻪﺑ ﯿ
ﺑوﺮﭘ ﺖﺳﺎﻣ نﻮ ﯿ
ﺗﻮ ﯿ اﺰﻓا ﺚﻋﺎﺑ ﮏ ﯾ
ﺶ ﺶﻫﺎﮐ و pH
ﺳا ﯿ ﺪﯾ دﺮﮔ ﻪﺘ ﯾ ﺪ . اﺰﻓا ﺎﺑ ﯾ راﺪﻬﮕﻧ هرود ﺶ ي
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺶﻫﺎﮐ ﺖﺳﺎﻣ
ﺳا و ﯿ ﺪﯾ اﺰﻓا ﻪﺘ ﯾ ﺶ ﯾ ﺖﻓﺎ ا ﺪﻧور ﻪﮐ ﯾ
ﻐﺗ ﻦ ﯿﯿ ﺖﺳﺎﻣ رد تاﺮ ﺎﻫ
ي
وﺎﺣ ي ﺴﺑ ﺲﻓﺮﮐ ﯿ دﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ زا ﺮﺗﺪﻨﮐ رﺎ .
ﺎﺘﻧ ﺎﺑ ﻪﮐ ﯾ ﺮﻫﻮﺟ ﺞ ي
نارﺎﮑﻤﻫ و )
2021 ( دراد ﺖﻘﺑﺎﻄﻣ .
اﯾ ﺛﺎﺗ ناﺮﮕﺸﻫوﮋﭘ ﻦ ﯿ
حﻮﻄﺳ ﺮ
اﻮﻠﺣ وﺪﮐ ﻒﻠﺘﺨﻣ ﯾ
ﯽ ﺮﺑ ار ﺳا و pH ﯿ ﺪﯾ ﺳرﺮﺑ درﻮﻣ ﺖﺳﺎﻣ ﻪﺘ ﯽ
راﺮﻗ
ﺑ ﺪﻧدﻮﻤﻧ هﺪﻫﺎﺸﻣ و ﺪﻧداد ﯿ
ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ناﺰ pH ردﻮﭘ ﻪﺑ طﻮﺑﺮﻣ
اﻮﻠﺣوﺪﮐ ﯾ ﯽ 5 ﺮﺘﻤﮐ و دﻮﺑﺪﺻرد ﯾ
ﻣ ﻦ ﯿ ناﺰ ﺗ ﻪﺑ طﻮﺑﺮﻣ نآ ﯿ
ﺪﻫﺎﺷ رﺎﻤ
دﻮﺑ ] 14 .[
ﺶﻫﺎﮐ اﺰﻓا و pH
ﯾ ﺳا ﺶ ﯿ ﺪﯾ ﻪﺘ اﺰﻓا ﺎﺑ ﯾ يراﺪﻬﮕﻧ هرود ﺶ ﻪﺑ
ﻟد ﯿ ﻟﺎﻌﻓ ﻞ ﯿ يﺮﺘﮐﺎﺑ ﺖ ﺘﮐﻻ يﺎﻫ
ﯿ ﮑ ﯽ ﻃ ﺖﺳﺎﻣ ﯽ يراﺪﻬﮕﻧ هرود
ﻣ ﯽ ﺪﺷﺎﺑ . ﺶﻫﺎـﮐ ﺖـﻠﻋ ار pH
ﯽﻣ ﺖﯿﻟﺎﻌﻓ ﻪﺑ ناﻮﺗ
ﻢﺴﯿﻧﺎﮔراوﺮﮑﯿﻣ ﺖﺒﺴـﻧ ﺮﻀﻣ و ﺪﯿﻔﻣ زا ﻢﻋا ﺎﻫ
داد . ﺎﺑ ﺎﻫﺮﻤﺨﻣ
ﯽـﻣ ﯽـﻟآ يﺎﻫﺪﯿـﺳا ﺪـﯿﻟﻮﺗ و ﺪﻨﻗ فﺮﺼﻣ ﺪـﻨﻧاﻮﺗ
ﺶﻫﺎﮐ ﻪﺑ ار pH
ﻪﺘﺷاد لﺎﺒﻧد ﺪﻨﺷﺎﺑ
] 15 .[
ﺮﮐﺎﺷ ﯾ
،نارﺎﮑﻤﻫ و نﺎ ﺲﻓﺮﮐ ردﻮﭘ و ﺲﻧﺎﺳا ﺮﺛا
ﺘﺨﺑ ﯿ ﺮﺑ ار يرﺎ
ﺴﺣ صاﻮﺧ ﯽ
زرا درﻮﻣ ﺖﺳﺎﻣ يرﺎﮔﺪﻧﺎﻣ و ﯾﺑﺎ
ﯽ نﺎﺸﻧ و ﺪﻧداد راﺮﻗ
ا ﻪﮐ ﺪﻧداد ﯾ
ﮐﺮﺗ ﻦ ﯿ تﺎﺒ اﺰﻓا لﺮﺘﻨﮐ ﺚﻋﺎﺑ ﯾ
ﺳا ﺶ ﯿ ﺪﯾ ﺖﺳﺎﻣ ﻪﺘ
ﻣ ﯽ ﺎﺘﻧ ﺎﺑ ﻪﮐ ﺪﻧﻮﺷ ﯾ
ا ﺞ ﯾ ﻘﺤﺗ ﻦ ﯿ دراد ﺖﻘﺑﺎﻄﻣ ﻖ ]
16 [.
3 - 3 - ﺛﺎﺗ ﯿ اﺪﺟ ﺪﺻرد ﺮﺑ ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ
ﻪﻧﻮﻤﻧ مﺮﺳ نﺪﺷ ﺎﻫ
ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ
ﯿ
ﮏ
ﺞﯾﺎﺘﻧ لوﺪﺟ 3 نﺎﺸﻧ داد ﻪﮐ ناﺰﯿﻣ مﺮﺳ نﺪﺷ اﺪﺟ ﺎﻫ ﻪﻧﻮﻤﻧ
ي
ﺖﺳﺎﻣ رد لﻮﻃ نﺎﻣز يراﺪﻬﮕﻧ اﺰﻓا
ﯾ ﻨﻌﻣ ﺶ ﯽ راد ي د ﺖﺷا
) 05 / 0 P<
.(
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ﺖﺳﺎﻣ ي
10 ﺮﺘﻤﮐ ﺲﻓﺮﮐ ﺪﺻرد ﯾ
ﻦ
ﻣﯿ ﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ و مﺮﺳ نﺪﺷ اﺪﺟ ناﺰ ﯿ
ﺮﺘﺸ ﯾ ﺳ ﻦ ﯿ ﺳﺮﻨ ﯿ ﺲ ) ﺪﺻرد مﺮﺳ نﺪﺷ اﺪﺟ
ﯾ زاﺪﻧا بآ ﺎ ي
( ﺎﭘ رد ار ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
نﺎﺸﻧ
ﺪﻧداد . اﺰﻓا ﺎﺑ ﯾ ﺎﻫزور ﻪﻤﻫ رد ﺲﻓﺮﮐ ﺪﺻرد ﺶ ي
راﺪﻬﮕﻧ ي ﺪﺻرد
بآ زاﺪﻧا ي ﻨﻌﻣ ترﻮﺼﺑ ﯽ
راد ي ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ ) 05 / 0 P>
.(
Table 3 Serum separation(%) of probiotic yogurt samples containing different levels of celery 21st day 14th day
7th day 1st day
Treatments
32.4±2.5Ac 29.7±2.1Ba
23.6±1.3Ca 20.5±2.5Da*
control
24.7±2.1Ab 21.9±1.6Bb
18.7±2.2Cab 15.9±1.7Db
5%celery
20.5±1.5Ac 19.6±1.1ABbc
14.5±1.2Cc 11.6±1.0Dc
10%celery
*Non-homonymous capital letters indicate a significant difference between maintenance days (p<0.05)
*Non-homonymous lower case letters indicate a significant difference between treatments (p<0.05)
راﺪﻬﮕﻧ هرود ﺶﯾاﺰﻓا ﺎﺑ ي
ﺶﻫﺎﮐ ﻞـﯿﻟد ﻪـﺑ ، ﻪﻧﻮﻤﻧpH
ﺎﻫ ي ،ﺖﺳﺎﻣ
ﻣﯿ بآ ناﺰ زاﺪﻧا ي اﺰﻓا مﺮﺳ نﺪﺷ اﺪﺟ و ﯾ
ﺶ ﯾ ﺖﻓﺎ . اﺰﻓا ﺎﺑ ﺎﻣا ﯾ ﺶ
ﺳﻻﻮﻣﺮﻓ رد ﺲﻓﺮﮐ هرﻮﭘ ﺢﻄﺳ ﯿ
نﻮ بآ ﺪﺻرد زاﺪﻧا
ي ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ .
ﻓ و ﯽﻨﯿﺘﮑﭙﺗﺎـﺒﯿﮐﺮﺗ يوﺎـﺣ ﺲﻓﺮﮐ ﯿ
ﻦﯾا ﻪﮐ ﺖﺳا ﯽﻧاواﺮﻓ ﺮﺒ
ﺶﻫﺎﮐ ﻪﺠﯿﺘﻧ رد و ﺖﺳﺎﻣرد دازآ بآ بﺬﺟ ﻪﺑ ردﺎﻗ تﺎﺒﯿﮐﺮﺗ
بآ زاﺪﻧا ي ﺪﻨﺘﺴﻫ . ﺎﻧاﻮﺗ ﯾ ﯽ ﻓ ﯿ لﻮﮑﻟﻮﻣ ﻪﺑ لﺎﺼﺗا رد ﺎﻫﺮﺒ ﺎﻫ
ي و بآ
اﺰﺟا ﺎﺑ ﻞﺧاﺪﺗ ي
ﺷ ﯿ و ﻪﺑ ﺮ ﯾ ﺌﺗوﺮﭘ هﮋ ﯿ ﻦ ﺘﻧ رد و ﺎﻫ ﯿ ﺎﭘ ﻪﺠ ﯾ راﺪ ي ﻪﮑﺒﺷ
ﺗوﺮﭘ ﺌﯿﻨ ﯽ ﻣ ﯽ ﮔﻮﻠﺟ بآ ﻪﻧادازآ ﺖﮐﺮﺣ زا ﺪﻧاﻮﺗ ﯿﺮ
ي ﺮﺠﻨﻣ و هدﺮﮔ
بآ ﺶﻫﺎﮐ ﻪﺑ زاﺪﻧا
ي ﯾ ﺳ ﺎ ﯿ ﺳﺮﻨ ﯿ دﻮﺷ ﺲ ] 17 [.
ﻞـﺷ ﺖﺳﺎﻣ ﺖﻓﺎﺑ ،يراﺪﻬﮕﻧ هرود ﯽﻧﺎﯾﺎﭘ يﺎﻫزور رد ﺮـﺗ
و هﺪﺷ
ﻦﯿﺌﺗوﺮﭘ ﻪﺑ ﻞﺼﺘﻣ بآ ﯽﻣ دازآ نآ يﺎﻫ
دﻮﺷ . تاﺮـﯿﯿﻐﺗ ﺖﻟﺎﺣ زاpH
ﺎﻤﺘﺧﺎﺴﻧﺪـﺷ هرﻮﺗﺎﻧد ﺚﻋﺎﺑ و ﺪﻨﺘﺴﻫ ﻞﯿﺧد ﺮﻣا ﻦﯾا رد ﯽﻌﯿﺒﻃ ن
ﯽﻣ ﻦﯿﺌﺗوﺮﭘ ﺪﻧﻮﺷ
. ﺶﯾاﺰـﻓا ،ﺮـﻈﻧ درﻮـﻣ ﻂﯾاﺮﺷ رد ﺚﻋﺎﺑ pH
،ﻦﯿﺌﺗوﺮﭙﻧﺪـﺸﻫرﻮﺗﺎـﻧد ﺮـﺛا رد و هﺪـﺷ ﻦﯿﺌﺗوﺮـﭘ ﯽـﻌﯿﺒﻃ مﺮﻓ ﺮﯿﯿﻐﺗ ﯽﻣ ﺶﯾاﺰﻓا ﺲﯾزﺮﻨﯿﺳ و هﺪﺷ دازآ نآ ﻪﺑ ﻞﺼﺘﻣ بآ ﺪﺑﺎﯾ
] 18 [.
ﻮﺟ ﯾ ﺛﺄﺗ ،نارﺎﮑﻤﻫ و هﺪﻨ ﯿ
و ﺮﺑ اﺮﻫرﻮﭘ ندوﺰﻓا ﺮ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي
ﻓﯿ ﺰﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﺪﻨﻧﺎﻣ
،pH ﺳا ﯿ ﺪﯾ ﻣ و ﮓﻧر ،ﻪﺘ ﯿ
بآ ناﺰ زاﺪﻧا ي
ﺳرﺮﺑ ﺖﺳﺎﻣ ﯽ
اﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ و ﺪﻧدﻮﻤﻧ ﯾ
هرﻮﭘ ﺖﻈﻠﻏ ﺶ
ﻣ نﺎﺠﻣدﺎﺑ ﯿ ﺳا ناﺰ ﯿ ﺪﯾ بآ و ﻪﺘ زاﺪﻧا ي ﻟﺎﺣرد ،ﺶﻫﺎﮐ ﯿ
ﻣ ﻪﮑ ﯿ ناﺰ pH
اﺰﻓا ﯾ ﺸ ﯿ ﺖﻓﺎ ] 19 .[
3 - 4 - ﺛﺎﺗ ﯿ و ﺮﺒﺴﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي
ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ
صاﻮﺧ ﯽﺴﺣ زا ﻞﻣاﻮﻋ ﯽﺳﺎﺳا شﺮﯾﺬﭘ ﺴﺑ يرﺎﯿ زا هدروآﺮﻓ ﺎﻫ و
ﺐﺴﮐ ﺖﯾﺎﺿر زا فﺮﺼﻣ ﺎﻬﻧآ ﺖﺳا . رد لوﺪﺟ 4 ﺮﯿﺛﺎﺗ عﻮﻧ
رﺎﻤﯿﺗ ﺎﻫ ي صاﻮﺧﺮﺑ ﻒﻠﺘﺨﻣ ﯽﺴﺣ
ﻪﻧﻮﻤﻧ يﺎﻫ ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ
هدروآ هﺪﺷ ﺖﺳا . ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ ﺞﯾﺎﺘﻧ ﯽﺑﺎﯾزرا صاﻮﺧ ﯽﺴﺣ
ﺎﻫ ﻪﻧﻮﻤﻧ ي رﺎﻤﯿﺗ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﺖﺳﺎﻣ ﺎﻫ
ي يوﺎﺣ 10 ﺪﺻرد
ﺲﻓﺮﮐ ﻦﯾﺮﺘﺸﯿﺑ زﺎﯿﺘﻣا ﻢﻌﻃ ار ﺐﺴﮐ ﺗ و دﺮﮐ ﯿ ﺮﺘﻤﮐ ﺪﻫﺎﺷ رﺎﻤ ﯾ
ﻦ
ﺘﻣا ﯿ رد ار ﻢﻌﻃ زﺎ ﯾ
دﻮﻤﻧ ﺖﻓﺎ .
Table 4 Sensory properties of probiotic yogurt samples containing different levels of celery
General acceptance Texture
color Odor
Taste and flavour Treatments
4.4±0.2b 4.3±0.3bc
4.2±0.2b 4.3±0.5b
4.5±0.1b*
control
4.7±0.1ab 4.5±0.2b
4.8±0.1a 4.5±0.5ab
4.7±0.3ab 5%celery
4.9±0.1a 5.0±0.1a
4.6±0.3ab 4.8±0.1a
5.0±0.1a 10%celery
*In each column, non-homonymous lower case letters indicate a significant difference between treatments (p<0.05)
ﺗﯿ رﺎﻤ ﺎﻫ ي ﺛﺎﺗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﯿ
ﻨﻌﻣ ﺮ ﯽ راد ي ﻮﺑ ﺮﺑ ي ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺖﺳﺎﻣ
ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ نﺎﺸﻧ ﮏ ﺪﻧداد ﺗ و ﯿ وﺎﺣ رﺎﻤ ي 10 ﺑ ﺲﻓﺮﮐ ﺪﺻرد ﯿ
ﺮﺘﺸ ﯾ ﻦ
ﺘﻣا ﯿ ﻮﺑ زﺎ ﺗ و ﯿ ﺮﺘﻤﮐ ﺪﻫﺎﺷ رﺎﻤ ﯾ
ﺘﻣا ﻦ ﯿ ﺪﻧداد صﺎﺼﺘﺧا دﻮﺨﺑ ار ﻮﺑ زﺎ .
اﺰﻓا ﺎﺑ ﯾ ﺢﻄﺳ ﺎﺗ ﺲﻓﺮﮐ ﺪﺻرد ﺶ 5
ﺳﻻﻮﻣﺮﻓ رد ﺪﺻرد ﯿ
ﺖﺳﺎﻣ نﻮ ﺑوﺮﭘ
ﯿ ﺗﻮ ﯿ ﺘﻣا ﮏ ﯿ اﺰﻓا ﮓﻧر زﺎ ﯾ
ﺶﻫﺎﮐ نآ زا ﺪﻌﺑ و ﺶ ﯾ
ﺖﻓﺎ .ﺑ ﯿ ﺮﺘﺸ ﯾ ﻦ
ﺮﺘﻤﮐ و ﯾ ﺘﻣا ﻦ ﯿ ﺗﺮﺗ ﻪﺑ ﮓﻧر زﺎ ﯿ
ﺗ ﻪﺑ طﻮﺑﺮﻣ ﺐ ﯿ
وﺎﺣ رﺎﻤ ي 5 ﺪﺻرد
دﻮﺑ ﺪﻫﺎﺷ و ﺲﻓﺮﮐ .ﺗ
ﯿ ﺎﻫرﺎﻤ ي ﻌﻟﺎﻄﻣ درﻮﻣ ﻪﻧﻮﻤﻧ ﺖﻓﺎﺑ ﻪ
ﺖﺤﺗ ار ﺎﻫ
ﺛﺎﺗ ﯿ رﻮﻄﺑ ﺪﻧداد راﺮﻗ ﺮ ي
ﺎﻫ ﻪﻧﻮﻤﻧ ﻪﮐ ي
وﺎﺣ ﺖﺳﺎﻣ ي
10 ﺪﺻرد
ﺑ ﺲﻓﺮﮐ ﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺗ و زﺎ ﯿ ﺮﺘﻤﮐ ﺪﻫﺎﺷ رﺎﻤ ﯾ
ﺘﻣا ﻦ ﯿ دﻮﺨﺑ ار ﺖﻓﺎﺑ زﺎ
ﺪﻧداد صﺎﺼﺘﺧا .ﺑ
ﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺬﭘ زﺎ ﯾ ﻠﮐ شﺮ ﯽ ﺗ ﻪﺑ طﻮﺑﺮﻣ ﯿ
ﺎﻫرﺎﻤ ي
وﺎﺣ ي 10 ﻨﻌﻣ توﺎﻔﺗ ﻪﮐ دﻮﺑ ﺲﻓﺮﮐ ﺪﺻرد ﯽ
راد ي ﺗ ﺎﺑ ﯿ وﺎﺣ رﺎﻤ ي
5 ﺪﺻرد ﺮﺘﻤﮐ و داﺪﻧ نﺎﺸﻧ ﺲﻓﺮﮐ ﯾ
ﺬﭘ ﻦ ﯾ ﻠﮐ شﺮ ﯽ ﻧ ﯿ ﻪﺑ طﻮﺑﺮﻣ ﺰ
ﺗﯿ دﻮﺑ ﺪﻫﺎﺷ رﺎﻤ .
ﺳرﺮﺑ رد ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻪـﻧﻮﻤﻧ ﯽـﺴﺣ و ﯽـﻤﻌﻃ يﺎـﻫ
ﺖﺳﺎﻣ
اﺰﻓا ﺎﺑ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﯾ
ﺳﻻﻮﻣﺮﻓ رد ﺲﻓﺮﮐ ﺪﺻرد ﺶ ﯿ
ﺘﻣا نﻮ ﯿ تازﺎ
ﺬﭘ و ﺖﻓﺎﺑ ،ﻮﺑ ،ﻢﻌﻃ ﯾ
ﻠﮐ شﺮ ﯽ اﺰﻓا ﯾ ﺘﻣا و ﺶ ﯿ ﺶﻫﺎﮐ ﮓﻧر تازﺎ
ﯾ ﺖﻓﺎ . ﻓﺮﺷا ﻪﻌﻟﺎﻄﻣ رد ﯽ
ﻏ و ﯿﺒ ﯽ ﺢﻄﺳ ، 5 ﻮﺷ هرﺎﺼﻋ ﺪﺻرد ﯾ
ﺪ
ﺑﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺴﺣ تازﺎ ﯽ
رد ار ﯾ اﺰﻓا ﺎﺑ و دﻮﻤﻧ ﺖﻓﺎ ﯾ
ﺪﺻرد ﺶ
ﻮﺷ هرﺎﺼﻋ ﯾ
ﺳﻻﻮﻣﺮﻓ رد ﺪ ﯿ
ﺘﻣا ﺖﺳﺎﻣ نﻮ ﯿ
ﺴﺣ تازﺎ ﯽ ﺬﭘ و ﯾ شﺮ
ﻠﮐ ﯽ ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ ] 20 .[
ﻮﺟ ﯾ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎﺸﻣ ،نارﺎﮑﻤﻫ و هﺪﻨ
راﺪﻘﻣ ﺎﺗ نﺎﺠﻣدﺎﺑ ندوﺰﻓا 30
و دﻮﺒﻬﺑ ﺐﺒﺳ ﺪﺻرد ﺪﺻرد ﯾ
ﮔﮋ ﯽ ﺎﻫ ي
ﺴﺣ ﯽ ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ ﻣدﺎﺑ دﺮﮔ نﺎﺠ ﯾ ﺪ ] 19 .[
3 - 5 - ﺛﺎﺗ ﯿ صاﻮﺧ ﺮﺒﺴﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ
ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺑوﺮﭘ ﺖﺳﺎﻣ ﯿ
ﺗﻮ ﯿ ﮏ
ﻞﮑﺷ رد 1 ﺷﺮﺑ ﺖﻋﺮﺳ ﺮﺛا ﯽ
و ﺮﺑ ﯾ زﻮﮑﺴ ﯾ ﺗ ﻪﺘ ﯿ ﺎﻫرﺎﻤ ي ﻒﻠﺘﺨﻣ
ﺖﺳا هﺪﺷ هدروآ .
ًﻼﻣﺎﮐ ﻞﮑﺷ زا ﺺﺨﺸﻣ
ﺖﺳا ﻪﮐ ﻪﻧﻮﻤﻧ ﻪﻤﻫ ﺎﻫ
ﺑﻮﺨﺑ ﯽ زا نﻮﻧﺎﻗ ناﻮﺗ زا عﻮﻧ ﻗر ﯿ ﻖ هﺪﻧﻮﺷ ﺎﺑ شﺮﺑ ﯾﺎ نﺎﻤﻫ ﻪﺒﺷ
ﺘﺳﻼﭘ ﯿ ﻌﺒﺗ ﮏ ﯿ ﺖ ﻣ ﯽ ﻪﮐ ﺪﻨﻨﮐ اﯾ ﻦ ﺮﻣا ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ
ﺮﻫﺎﻇ ي
ًﻼﻣﺎﮐ ﺺﺨﺸﻣ ﻣ ﯽ ﺪﺷﺎﺑ . ﺺﺨﺸﻣ ﻼﻣﺎﮐ ﻞﮑﺷ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺎﻫ ﺖﻋﺮﺳ ﻪﻤﻫ رد ﻪﮐ ﺖﺳا ي
ﺎﻫ ﻪﻧﻮﻤﻧ شﺮﺑ ي
وﺎﺣ ي 10 ﺪﺻرد
و ﺲﻓﺮﮐ ﯾ زﻮﮑﺴ ﯾ ﺑ ﻪﺘ ﯿ ﺮﺘﺸ ي ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ ﯾ
ﻪﻧﻮﻤﻧ ﺮ ﺪﻧدﻮﺑ اراد ﺎﻫ .
Fig 1 Shear rate-viscosity relationship of probiotic yogurt samples containing different levels of celery ﺳﻻﻮﻣﺮﻓ ﻪﺑ ﺲﻓﺮﮐ هرﻮﭘ ندوﺰﻓا ﺎﺑ
ﯿ و نﻮ ﯾ زﻮﮑﺴ ﯾ ﺮﻫﺎﻇ ﻪﺘ ي
ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺰﻓا ﺖﺳﺎﻣ ﯾ
ﺶ ﯾ ﺖﻓﺎ . زﺪﻧﺎﻧﺮﻓ - ﺳرﺎﮔ ﯿ ،نارﺎﮑﻤﻫ و ﺎ
ﻓﯿ ﺎﻫﺮﺒ ي ﻮﺳ لﻮﻠﺤﻣﺎﻧ ﯾ
رﺪﻨﻐﭼ و ﻮﺟ ،ﺞﻧﺮﺑ ،ترذ ،ﺎ ار ﺪﻨﻗ
وﺮﺑ ﯾ زﻮﮑﺴ ﯾ ﺮﻫﺎﻇ ﻪﺘ ي نﺎﺸﻧ ﺎﻬﻧآ ﺪﻧدﺮﮐ ﯽﺳرﺮﺑ ﺖﺳﺎﻣ ﺪﻧداد
اﺰﻓا ﯾ ﻓ ﺶ ﯿ ﻮﺳ ﺮﺒ ﯾ و ﺪﻨﻗرﺪﻨﻐﭼ و ﺎ ﯾ
زﻮﮑﺴ ﯾ ﺖﺳﺎﻣ ﻪﺘ رﻮﻃ ﻪﺑ ار
ﯽﻨﻌﻣ راد ي اﺰﻓا ﯾ ﺶ ﯽﻣ ﺪﻫد ] 21 .[
اﺰﻓا ﯾ و ﺶ ﯾ زﻮﮑﺴ ﯾ ﺮﻫﺎﻇ ﻪﺘ ي
ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ
ﻪﺑ ار ﯽ ﻟد
ﯿ ﺑ ﺶﻨﮐ ﻢﻫﺮﺑ ﻞ ﯿ
ﻟا ﻦ ﯿ رﺎﮐﺎﺳﻮﮕ ﯾ ﺎﺑ ﺎﻫﺪ
ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ﺷ ﯿ ﺪﻧداد ﺖﺒﺴﻧﺮ .
ﺮﺜﮐا ﯾ ﻓ ﺖ ﯿ ﺮﺒ ﻫ و ﺎﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ﯾ ﯽ
ﺘﮑﭘ ﻞﺜﻣ ﯿ ﻟد ﻪﺑ ﻦ ﯿ ﺻﺎﺧ ﻞ ﯿ اﺰﻓا ﺐﺒﺳ ،دﻮﺧ بآ بﺬﺟ ﺖ ﯾ
ﺶ
وﯾ زﻮﮑﺴ ﯾ ﯽﻣ ﻪﺘ اﺰﻓا ﺎﺑ و ﺪﻧﻮﺷ ﯾ
ﻓﺮﻇ ﺶ ﯿ بآ ﻪﺑ لﺎﺼﺗا ﺖ ﺒﺜﺗ و
ﯿ ﺖ
ﻓ ﺖﻟﺎﺣ ﯿﺰ ﯾ ﻪﻧﻮﻤﻧ ﺖﻣوﺎﻘﻣ ،طﻮﻠﺨﻣ ﯽﮑ رﺎﺟ ﺮﺑاﺮﺑرد ار ﺎﻫ
ي نﺪﺷ
اﺰﻓا ﯾ ﯽﻣ ﺶ ﺪﻨﻫد ] 22 .[
ﻠﻋ ﯿ ﺗ و هداﺰ ﯿ رﻮﻤ ي ﺴﺣ صاﻮﺧ ﺮﺑ ار ﺲﻓﺮﮐ هرﺎﺼﻋ ﺮﺛا،
ﯽ ،
وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﻓﺮﻇو ﯿ راﺪﻬﮕﻧ ﺖ ي
ﺳرﺮﺑ درﻮﻣ ﺖﺳﺎﻣ رد بآ ﯽ
راﺮﻗ
ﺪﻧداد . ﺎﺘﻧ ﯾ ﺞ ﺎﻣزآ زا ﻞﺻﺎﺣ ﯾ
ﺶ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ ژﻮﻟﻮﺋر و ي داد نﺎﺸﻧ
ﺗﯿ ﺎﻫرﺎﻤ ي اراد ي ﺑ حﻮﻄﺳ ﯿ بﻮﻠﻄﻣ ،ﺲﻓﺮﮐ ﺮﺘﺸ ﺮﺗ
ﯾ ﺮﻈﻧ زا ار هدزﺎﺑ ﻦ
ﻐﺗ ﺪﻧور ﯿﯿ تاﺮ ﺳا ، pH ﯿ ﺪﯾ ﻓﺮﻇ ،ﻪﺘ ﯿ راﺪﻬﮕﻧ ﺖ ي
ﻣ ،بآ ﯿ ناﺰ
بآ زاﺪﻧا ي و و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺪﻧدﻮﺑ اراد ] 23 .[
3 - 6 - ﺛﺎﺗ ﯿ ﺲﻓﺮﮐ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ هﺪﻧز ﺮﺑ
ﻧﺎﻣ ﯽ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻪﻧﻮﻤﻧ رد ﮏ ﺎﻫ
ي ﺖﺳﺎﻣ
لوﺪﺟ 5 ﺪﻧور تاﺮﯿﯿﻐﺗ داﺪﻌﺗ لﻮﻠﺳ يﺎﻫ هﺪﻧز اﯾ ﺮﺘﮐﺎﺑ ﻦ ي ار رد
ﻪﻧﻮﻤﻧ ﺎﻫ ي درﻮﻣ ﺖﺳﺎﻣ ﯽﺳرﺮﺑ
رد ﯽﻃ هرود يراﺪﻬﮕﻧ نﺎﺸﻧ
ﯽﻣ ﺪﻫد . ﺮﺑ سﺎﺳا ﺞﯾﺎﺘﻧ ﻪﺑ ﺖﺳد
،هﺪﻣآ ﻦﯾﺮﺗﻻﺎﺑ شرﺎﻤﺷ ﯽﺑوﺮﮑﯿﻣ
ياﺮﺑ ﻪﻤﻫ رﺎﻤﯿﺗ ﺎﻫ رد زور لوا ) ﻪﻠﺻﺎﻓﻼﺑ ﺪﻌﺑ زا و ﺮﯿﻤﺨﺗ
هدﺎﻣآ زﺎﺳ ي ﺖﺳﺎﻣ ( دﻮﺑ و داﺪﻌﺗ لﻮﻠﺳ ﺎﻫ ي هﺪﻧز يﺮﺘﮐﺎﺑ ﺎﻫ ي
ﮏﯿﺗﻮﯿﺑوﺮﭘ رد
مﺎﻤﺗ ﻪﻧﻮﻤﻧ ﺎﻫ ﺎﺑ ﺖﺷﺬﮔ نﺎﻣز ﻪﺑ رﻮﻃ ﯽﻨﻌﻣ يراد
ﺶﻫﺎﮐ ﺖﻓﺎﯾ . راﺪﻬﮕﻧ لوا زور رد ي
ﺑ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ هﺪﻧز ناﺰ ﻧﺎﻣ ﯽ رد
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ﺖﺳﺎﻣ ي
10 ﺗ و ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد ﯿ
رﺎﻤ
وﺎﺣ و ﺪﻫﺎﺷ ي
5 ﻨﻌﻣ توﺎﻔﺗ ﺲﻓﺮﮐ ﺪﺻرد ﯽ
راد ي ظﺎﺤﻟ زا
رﺎﻣآ ي ﺪﻧداﺪﻧ نﺎﺸﻧ .
ﺎﺳ رد ﯾ ﺎﻫزور ﺮ ي راﺪﻬﮕﻧ ي اﺰﻓا ﺎﺑ ﯾ ﺪﺻرد ﺶ
ﺳﻻﻮﻣﺮﻓ رد ﺲﻓﺮﮐ ﯿ
اﺰﻓا ﺪﻧور ﺖﺳﺎﻣ نﻮ ﯾ
ﺸ ﯽ ﺮﺘﮐﺎﺑ داﺪﻌﺗ رد ي
ﺎﻫ ي
ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﺪﺷ هﺪﻫﺎﺸﻣ ﮏ .
ﺎﭘ رد ﯾ راﺪﻬﮕﻧ هرود نﺎ ي
ﺑ ﯿ ﺮﺘﺸ ﯾ داﺪﻌﺗ ﻦ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ هﺪﻧﺎﻣ هﺪﻧز ﯿ
ﺗﻮ ﯿ د ﮏ ﻪﻧﻮﻤﻧ ر ﺎﻫ ي وﺎﺣ ﺖﺳﺎﻣ ي
10
ﺪﺷ هﺪﻫﺎﺸﻣ ﺲﻓﺮﮐ ﺪﺻرد .
اﺰﻓا ﺎﺑ ﯾ راﺪﻬﮕﻧ هرود ﺶ ي
هﺪﻧز ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻪﻤﻫ رد ﮏ
ﺗﯿ ﺶﻫﺎﮐ ﺎﻫرﺎﻤ ﯾ
ﺖﻓﺎ . اﯾ ﻪﻧﻮﻤﻧ رد ﺶﻫﺎﮐ ﻦ ﺎﻫ
ي وﺎﺣ ﺖﺳﺎﻣ ي
اﺰﻓا ﺎﺑ و دﻮﺑ ﺮﺘﻤﮐ ﺲﻓﺮﮐ ﯾ
ﻣ ﺶ ﯿ ﺳﻻﻮﻣﺮﻓ رد ﺲﻓﺮﮐ ناﺰ ﯿ
نﻮ
هﺪﻧز ﻧﺎﻣ ﯽ ﺑ ﯿ ﺪﺷ ﺮﺘﺸ . ﺮﭘ ﺮﺛا ي ﺑﯿ ﺗﻮ ﯿ ﮑ ﯽ ﺒﺳ ﺰﯾ ﻣ و تﺎﺠ ﯿ
هﻮ تﺎﺟ ﺮﺘﮐﺎﺑ ﺮﺑ ﻒﻠﺘﺨﻣ
ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻪﺑ ﮏ ﻟد ﯿ ﮐﺮﺗ دﻮﺟو ﻞ ﯿ
تﺎﺒ
ﻟاﯿ رﺎﮐﺎﺳﻮﮕ ﯾ ﺪ ي ﺴﺑ ﻂﺳﻮﺗ ﯿ
رﺎ ي ﻘﻘﺤﻣ زا ﯿ هﺪﺷ شراﺰﮔ ﻦ ﺖﺳا
] 25،24 [.
Table 5 Survival of probiotic bacteria (CFU/g) in yogurt samples containing different levels of celery
21st day 14th day 7th day 1st day Treatments
7.9±1.6 ×105Dc 5.5±1.5 ×106Cc 7.3±2.1 ×107Bc 3.6±1.1 ×108Ab* control 5.1±2.2 ×107Db 9.3±0.5 ×107Cb 2.5±1.5 ×108Bb 3.8±1.2 ×108Ab 5%celery 8.2±1.7 ×107Da 3.3±1.4 ×108Ca 4.6±1.3 ×108Ba 5.5±1.5 ×108Aa 10%celery
*Non-homonymous capital letters indicate a significant difference between maintenance days (p<0.05)
*Non-homonymous lower case letters indicate a significant difference between treatments (p<0.05) ﻪﺑ ﺖﻠﻋ ،هوﻼﻋ ﺮﺗﻻﺎﺑ
ﺮﺘﮐﺎﺑ داﺪﻌﺗ ندﻮﺑ ي
ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ رد ﮏ
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ﺖﺳﺎﻣ ي
ﻣ ﯿ هﻮ ﺰﺒﺳ و تﺎﺟ ﯾ
ﻣ تﺎﺠ ﯽ ﻪﺑ ﺪﻧاﻮﺗ ﻟد ﯿ ﻞ
ﺻﺎﺧ ﯿ ﺎﺴﮐاﺪﺿ ﺖ ﯾ
ﺸ ﯽ ا ﯾ ﮐﺮﺗ ﻦ ﯿ ﺴﮐا فﺬﺣ و تﺎﺒ ﯿ
ﺤﻣ زا نﮋ ﯿ ﻂ
ﻪﺑ وﯾ ﮐﺮﺗ ﻂﺳﻮﺗ هﮋ ﯿ
ﻠﻨﻓ تﺎﺒ ﯽ ﺪﺷﺎﺑ . ا رد ﯾ اﺮﺷ ﻦ ﯾ
،ﻂ فﺬﺣ ﺎﺑ
ﺴﮐا ﯿ ا و نﮋ ﯾ ﺴﻧﺎﺘﭘ دﺎﺠ ﯿ
ﺴﮐا ﻞ ﯿ ﺳاﺪ ﯿ نﻮ - ﺣا ﯿ ﺎﭘ ءﺎ ﯾﯿ ﻠﺑﺎﻗ ،ﻦ ﯿ ﺖ
هﺪﻧز ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ اﺰﻓا ﮏ ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ ] 26 .[
ﻞﺑﺎﻗ ﺶﻫﺎﮐ ﺮﺘﮐﺎﺑ ﻪﺟﻮﺗ
ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ راﺪﻬﮕﻧ هرود لﻮﻃ رد ﮏ ي
ﻧﯿ ﻪﺑ ًﻻﺎﻤﺘﺣا ﺰ ﻟد
ﯿ اﺰﻓا ﻞ ﯾ ﺳا ﺶ ﯿ ﺪﯾ ﻨﭽﻤﻫ و ﺖﺳﺎﻣ ﻪﺘ ﯿ
ﻟﻮﺗ ﻦ ﯿ ﺪ
ﺴﮐاﺮﭘ ﯿ ﻫ ﺪ ﯿ ﻂﺳﻮﺗ نژورﺪ ﻮﺳ
ﯾﻪ ﺎﻫ ي ﻔﻨﻣ ﺮﺛا و ﺖﺳﺎﻣ ﺮﮔزﺎﻏآ ﯽ
ا ﯾ ﻦ
ﮐﺮﺗ ﯿ ﻠﺑﺎﻗﺮﺑ تﺎﺒ ﯿ هﺪﻧز ﺖ ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻣ ﮏ ﯽ ﺪﺷﺎﺑ ] 27 .[
ﻪﻌﻟﺎﻄﻣ رد ا
ي ندوﺰﻓا ﻞﺑﺎﻗ ﺶﻫﺎﮐ ﺐﺒﺳ نﺎﺠﻣدﺎﺑ هرﻮﭘ ﻪﺟﻮﺗ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ اﺪﺘﺑا رد ﮏ ي
ﻧﺎﻣرﺎﺒﻧا نﺎﻣز ﯽ
رد ﻪﻧﻮﻤﻧ ﺪﺷ ﺎﻫ .
اﺰﻓا ﺎﺑ ﺎﻣا ﯾ ﻧﺎﻣرﺎﺒﻧا نﺎﻣز تﺪﻣ ﺶ ﯽ
ا ، ﯾ دﺮﮔ سﻮﮑﻌﻣ ﺪﻧور ﻦ ﯾ
ﺪ
ﻪﺑ رﻮﻃ ﯾ ﻪﮑ ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي فﻼﺘﺧا ﺎﺑ نﺎﺠﻣدﺎﺑ هرﻮﭘ ﺮﺗﻻﺎﺑ ﺪﺻرد
ﻨﻌﻣ ﯽ راد ي ﻣ زا ﯿ ﮕﻧﺎ ﯿ ﺮﺘﮐﺎﺑ شرﺎﻤﺷ ﻦ ي
ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﺮﺗﻻﺎﺑ ﮏ ي
ﻟد ﻪﮐ ﺪﻧدﻮﺑ رادرﻮﺧﺮﺑ ﯿ
ﺮﭘ ﺮﺛا ﻻﺎﻤﺘﺣا نآ ﻞ ي
ﺑﯿ ﺗﻮ ﯿ ﮑ ﯽ نﺎﺠﻣدﺎﺑ هرﻮﭘ
و ﺑﯿpH ﻪﻧﻮﻤﻧ ﺮﺘﺸ ﺎﻫ ي وﺎﺣ ﺖﺳﺎﻣ ي
دﻮﺑ هرﻮﭘ ] 19 .[
4 - ﺘﻧﯿ ﻪﺠ ﮔﯿ ﺮ ي
ا رد ﯾ ﺛﺎﺗ ﻪﻌﻟﺎﻄﻣ ﻦ ﯿ
صاﻮﺧ ﺮﺑ ﺲﻓﺮﮐ هرﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮ
ﻓﯿ ﺰﯾ ﺷﻮﮑ ﯿ ﺎﻤ ﯾ ﯽ ﺴﺣ ، ﯽ هﺪﻧز و ﻧﺎﻣ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ رد ﮏ
ﺖﻓﺮﮔ راﺮﻗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﺖﺳﺎﻣ .
ﺎﺘﻧ ﯾ هرﻮﭘ ندوﺰﻓا داد نﺎﺸﻧ ﺞ
لﺮﺘﻨﮐ ﺚﻋﺎﺑ ﺲﻓﺮﮐ ﻟﻮﺗ ﺶﻫﺎﮐ و pH
ﯿ ﺳا ﺪ ﯿ دﺮﮔ ﺪ ﯾ ﺪ . ندﺮﮐ ﻪﻓﺎﺿا
ﺢﻄﺳ ﺎﺗ ﺲﻓﺮﮐ هرﻮﭘ 10
و دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﺪﺻرد ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ،
زاﺪﻧا بآ ﺶﻫﺎﮐ ي
اﺰﻓا ، ﯾ و ﺶ ﯾ زﻮﮑﺴ ﯾ هﺪﻧز دﻮﺒﻬﺑ و ﻪﺘ ﻧﺎﻣ
ﯽ
ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺑوﺮﭘ ﯿ ﺗﻮ ﯿ ﻟﺪﺑ ﮏ ﯿ ﮐﺮﺗ دﻮﺟو ﻞ ﯿ
ﺗﺎﺒ ﯽ ﻠﭘ ﺪﻨﻧﺎﻣ ﯽ لﻮﻨﻓ ،ﺎﻫ
ﻓﯿ ﻏ و ﺮﺒ ﯿ دﺮﮔ هﺮ ﯾ ﺪ .
5 - ﻊﺑﺎﻨﻣ
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Investigation of physicochemical and organoleptic properties of diet celery yogurt
Mohammadi, M.1, Dezyani, M. 2*, Shahdadi, F. 3
1. MSc Student, Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Shabestar, Iran.
2. Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran.
3. Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
ABSTRACT ARTICLE INFO
Article History:
Received 2022/ 02/ 02 Accepted 2022/ 03/14
Keywords:
Celery,
Probiotic yogurt, Sensory properties, Rheological properties, Probiotic viability.
This study was performed to evaluate the different levels of celery puree on the physicochemical properties and viability of probiotic bacteria in yogurt.
The results showed that at the end of the storage period, the highest pH was observed in the sample containing 10% celery. With increasing the storage period, the acidity increased and the highest and lowest acidity at the end of the storage period was observed in control and treatments with 10% celery, respectively. Yogurt samples containing 10% celery showed the lowest serum separation rate and control samples showed the highest. In the case of sensory properties, treatments with 10% celery obtained the highest scores of taste, odor, texture and general acceptance. The highest and lowest color scores were related to the treatment containing 5% of celery and control, respectively. Evaluation of rheological properties showed that in all samples, the viscosity decreased with increasing shear rate and samples containing 10% celery have a higher viscosity than other samples.
At the end of the storage period, the highest vaiability of probiotic bacteria was observed in yogurt samples containing 10% celery. According to the results of this study, probiotic yogurt containing celery can be introduced as a useful product due to its desirable sensory and probiotic properties.
DOI: 10.52547/fsct.19.124.137
DOR: 20.1001.1.20088787.1401.19.124.29.6
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
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