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بررسی خواص حسی و فیزیکیشیمیایی ماست فراسودمند حاوی شیر یولاف | ||
مهندسی بیوسیستم ایران | ||
مقاله 5، دوره 48، شماره 3، مهر 1396، صفحه 279-288 اصل مقاله (981.69 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2017.203163.664767 | ||
نویسندگان | ||
سمیرا فرقانی1؛ سیدهادی پیغمبردوست* 2؛ عارف اولاد غفاری3 | ||
1دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز | ||
2استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز | ||
3عضو هیأت علمی گروه پژوهشی مواد غذایی، پژوهشکده غذایی و کشاورزی، پزوهشگاه استاندارد کرج | ||
چکیده | ||
ارزش تغذیهای بالای یولاف آن را بهعنوان بخشی از رژیم غذایی سلامت بخش تبدیل کرده و محصولات حاصل از آن را در کنار مواد غذایی فراسودمند قرار داده است. این پژوهش باهدف ترکیب خواص ارزشمند تغذیهای غلات و لبنیات، تولید محصول ماست فراسودمند حاوی شیر یولاف و بررسی ویژگیهای فیزیکوشیمیایی و حسی آن انجام گردید. در این مطالعه، اثر جایگزینی شیر یولاف با شیر نیمچرب (5/2%) در 4 سطح 0، 10، 15 و 20 درصد (حجمی/حجمی) بر روی ویژگیهای فیزیکوشیمیایی و حسی ماست در طی 21 روز نگهداری ماست (روزهای 1، 7، 14 و 21) بررسی گردید. نتایج نشان داد که با افزایش درصد شیر یولاف بهطور معنیداری (05/0>P) pH، درصد ماده خشک و چربی کاهش و اسیدیته، سینرزیس و محتوای پروتئین و ترکیبات فنلی ماست افزایش مییابد. همچنین افزودن شیر یولاف منجر به افزایش محتوای آهن و فیبر ماستهای حاوی شیر یولاف شد. | ||
کلیدواژهها | ||
غلات؛ فراسودمند؛ لبنیات؛ ماست؛ یولاف | ||
عنوان مقاله [English] | ||
Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk | ||
نویسندگان [English] | ||
Samira Forgani1؛ Seyed Hadi Peighambardoust2؛ Aref Olad Ghaffari3 | ||
1MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz | ||
2Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz | ||
3Academic Staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj | ||
چکیده [English] | ||
Oat is becoming popular as part of a healthy diet and new oat products emerge at the functional food market. The aim of this study was to combine valuable nutritional properties of cereal and milk, to Produce functional yogurt product containing oat milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) oat milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic yogurt, was evaluated. Results showed that with increasing the percentage of oat milk in yogurt, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding oat milk, iron and fiber content were increased and calcium content was decreased. | ||
کلیدواژهها [English] | ||
Cereal, Dairy, Functional, Oat, yogurt | ||
مراجع | ||
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