بررسی ویژگیهاي نگهدارندگی، فیزیکوشیمیایی و حسی نوشیدنی ماسینه.

During the current research, a traditional nomadic Iranian dairy product named Masineh was produced, which is prepared from heated yogurt drink and herbal additives including turmeric, dill seed powder and cumin. Some physicochemical and microbial characteristics of Masineh samples were investigated during 21 days of storage at 4°C. In addition, the antioxidant properties, antimicrobial effects and organoleptic properties of the product were investigated and compared with the control sample (heated yogurt drink without additives). The results showed that herbal additives significantly reduced the counts of bacteria, mold and yeast in Masineh compared to the control sample (P<0.05). In Masineh, the highest inhibitory effect was observed against Staphylococcus aureus with 30.91 mm, and the lowest inhibitory effect was observed against Escherichia coli with an average of 15.50 mm, followed by Aspergillus niger with an average of 18.12 mm. In addition, the phenolic compounds and DPPH and ABTS inhibition percentages were higher in Masineh than control sample. The pH and viscosity of Masineh were higher than that of drinks without additives, and during storage, these values decreased significantly (P<0.05). Also, the results of the sensory evaluation showed that the sensory evaluators considered the taste of the masineh to be favorable and did not report a significant difference with the control sample in terms of overall acceptance, although the color of the masineh had a lower score. Therefore, according to the obtained results, Masineh is introduced as a beneficial dairy drink, in which by the use of herbal additives, its antioxidant properties and microbiological properties are strengthed. [ABSTRACT FROM AUTHOR]