پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شماره‌ها | 6,230 |
| تعداد مقالات | 67,753 |
| تعداد مشاهده مقاله | 115,093,733 |
| تعداد دریافت فایل اصل مقاله | 89,843,301 |
بررسی تأثیر اینولین و پودر صمغ دانه به بر خواص فیزیکوشیمیایی و کیفی ماست کم چرب | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 18، دوره 50، شماره 4، بهمن 1398، صفحه 963-975 اصل مقاله (1.23 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2019.271380.665129 | ||
| نویسندگان | ||
| نسا غیبی1؛ رقیه اشرفی یورقانلو* 2 | ||
| 1علوم و صنایع غذایی،دانشکده کشاورزی،دانشگاه ارومیه،ارومیه،ایران | ||
| 2استادیار گروه صنایع غذایی، دانشگاه فنی و حرفه ای ارومیه-ایران | ||
| چکیده | ||
| با توجه به مشکلات به وجود آمده در اثر مصرف محصولات با چربی بالا امروزه استفاده از جایگزینهای چربی در مواد غذایی از جمله ماست افزایش پیدا کرده است. در این پژوهش تأثیر افزودن اینولین در سطوح 0، 5/1 و 3 درصد و صمغ دانه به در سطوح 0 ،25/0 و 5/0 درصد بر ویژگیهای کیفی ماست کم چرب در دمای 4 درجه سلسیوس طی 14روز نگهداری مورد بررسی قرار گرفت. نتایج به دست آمده نشان داد، افزودن اینولین باعث کاهش معنیدار میزان آباندازی شد (05/0p<)، در سطوح بالاتر صمغ دانه به (در سطح 5/0 درصد) با گذشت زمان از شدت افزایش آباندازی کاسته شد. ظرفیت نگهداری آب و ویسکوزیته با افزایش اینولین و صمغ دانه به صورت معنیداری افزایش یافت (01/0p<)، به طوری‌که بیشترین ظرفیت نگهداری به میزان 64 درصد و بالاترین ویسکوزیته به میزان 5500 سانتی پوآز در نمونه حاوی 3 درصد اینولین و 5/0 درصد پودر صمغ دانه به مشاهده شد. سفتی بافت با افزودن اینولین از 14 نیوتن به 28 نیوتن به طور معنیداری افزایش یافت (01/0p<)، در سطوح بالاتر صمغ دانه به با گذشت زمان از افزایش سفتی جلوگیری شد. بالاترین تغییرات رنگ در نمونه حاوی بیشترین مقدار اینولین و کمترین مقدار صمغ دانه به در روز اول نگهداری بود. سطوح بهینه اینولین و صمغ دانه به در ماست کم چرب به ترتیب 5/2 و 4/0 درصد تعیین شد. از نظر پذیرش کلی ماست کم چرب بهینه شده امتیاز بالاتری نسبت به ماست شاهد (3 درصد چربی) کسب کرد. نتایج این تحقیق نشان داد که میتوان از اینولین و صمغ دانه به در سطوح بهینه، در تهیه ماست کم چرب استفاده نمود. | ||
| کلیدواژه‌ها | ||
| ماست کم چرب؛ اینولین؛ صمغ دانه به؛ خواص کیفی | ||
| عنوان مقاله [English] | ||
| The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt | ||
| نویسندگان [English] | ||
| Nesa Gheybi1؛ roghiyeh ashrafi2 | ||
| 1Food sceince and technology,agriculture college, urmia university, urmia, iran | ||
| 2Assistant Professor Department of Food Science &amp; Technology Technical &amp; Vocational University Urmia-Iran | ||
| چکیده [English] | ||
| Nowadays due to the problems caused by the consumption of high fat products, the use of fat substitutes in foods such as yogurt has increased. In this study, the effect of inulin in 0, 1.5 and 3% levels and Quince seed gum in 0, 0.25 and 0.5% levels was investigated on the qualitative properties of low fat yogurt at 4°C during 14 days of storage. The results showed that addition of inulin significantly decreased syneresis (p<0.05), at higher levels of Quince seed gum (at 0.5% level), increasing the amount of syneresis was prevented during storage. Water holding capacity and viscosity increased significantly with increasing inulin and Quince seed gum (p<0.01), while maximum water holding capacity was 64% and the highest viscosity was 5500 cpoise in a sample containing 3% inulin and 0.5% Quince seed gum powder.Hardness was increased significantly from 14N to 28N by adding inulin (p<0.01), at higher levels of Quince seed gum increasing of hardness was prevented over time. The highest color change was in the sample contained the highest amount of inulin and the lowest amount of Quince seed gum on the first day of storage. Optimum content of inulin and Quince seed gum was determined 2.5% and 0.4% respectively, in low fat yogurt. In overall acceptance, the optimized low-fat yogurt obtained a higher score than control yogurt (3% fat). The results of this study showed that it is possible to use inulin and Quince seed gum at optimal levels in the preparation of low-fat yogurt. | ||
| کلیدواژه‌ها [English] | ||
| Low-fat yogurt, Inulin, Quince seed gum, qualitative characteristics | ||
| مراجع | ||
|
Abbastabar, B., Azizi, M., Adnani, A. & Abbasi, S. (2014). Determining and modeling rheological characteristics of quince seed Gum. Food Hydrocolloids, 1-6. Aghajani, A., Pourahmad, R. & Mahdavi Adeli, H. (2011). The Effect of Prebiotics on Probiotic Yogurt Containing Lactobacillus casei. Food Technology & Nutrition, 8: 1-11. (In Farsi) Amiri Aghdaei, S., Aalami, M., Khomeiri, M. & Rezaei, R. (2010a). Effect of Basil seed mucilage (Ocimum basilicum L.) on the physicochemical and sensory characteristics of low fat yogurt. Gorgan University of Agricultural Sciences and Natural Resources, 2: 1-7. (In Farsi) Amiri Aghdaei, S., Aalami, M. & Rezaei, R. (2010b). Investigation on the effect of Plantago ovata hydrocolloid on the physico-chemical and sensory properties of low-fat yogurt. Iranian Food Science and Technology, 6: 201-209. (In Farsi) Anand, S., Gaare, M., Saini, P., Beniwal, A. & Grover, Ch. (2018). Synbiotic Yogurt Supplemented with Ocimum sanctum Essential Oil. International Journal of Current Microbiology and Applied Sciences, 3: 1250-1262. Aziznia, S., Khosrowshahi, A. & Madadlou., A. (2008). Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, & Microstructural Properties. Journal of Dairy Science, 91, 2545–2552. Basiri, S., Haidary, N., Shekarforoush, S. & Niakousari, M . (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 1-27. Dalili, R., Khosrowshahi, A. & Almasi, H. (2017). Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. Journal of Food Industry Research, 27:77-89. (In Farsi) Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17(1): 25-39 Ehsani, J. & Mohsenzadeh, M. (2018). Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation. Iran. J. Chem. Chem. Eng, 37: 219-230. Garcia-Perez, F.J., Lario, Y., Fernandez-Lopez, J., Sayas, E., Perez-Alvarez, J.A. & Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation & cold storage. Color Research and Application, 30: 457-463. Ghasempour, Z., Alizadeh, M. & R Bari, M. (2011). Optimisation of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 65: 118-125. Gheybi, N., Raftan, Z. & Kasaai, R. (2015). Effect of stevia and inulin on the structure, physicochemical and sensory properties of dietetic ice cream. Journal of Food Science and Technology, 14: 1-14. (In Farsi) Guven, M., Yasar, K., Karaca, O. & Hayaloglu, A. (2005). The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology, 58: 180-184. Hassan, L., Haggag, H., ElKalyoubi, M., Abd EL-Aziz, M., El-Sayed, M. & Sayed, A. (2015). Physico chemical properties of yoghurt containing cress seed mucilage or guar gum. Annals of Agricultural Science, 1-8. Helal, A., Rashid, N., Dyab, M., Otaibi, M. & Alnemr, T. (2018). Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin. JournalofFood Processing & Beverages, 6: 1-11. Institute of Standards and Industrial Research of Iran, National Iranian Standard No. 2852. IuceyJ, A. (2004). Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology, 57:77-84. Karim, M., Naderi, B., Mirzaie, M. & Sanjabi, N. (2018). Investigating the Physicochemical and Sensory Characteristics of Low-fat Yoghurt containing Long-chain Inulin and Carboxy-Methyl Cellulose. Food Technology & Nutrition, 15: 85-98. (In Farsi) Kip, P., Meyerb, D. & Jellema, R.H. (2006). Inulins improve sensoric & textural properties of low-fat yoghurts. International Dairy Journal, 16: 1098-1103. Maki, K., Davidson, M., Tsushima, R., Matsuo, N., Tokimitsu, I., Umpororowicz, D., Dickeli,. M., Foster, G., Ingram, K., Anderson, B., Frost, S. & Bell, M. (2002).Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil.American Society for Clinical Nutrition, 76: 1230-1236 Meyer, D., Bayarri, S., Tárrega, A. & Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydrocolloids, 25: 188-1890 Milani, E. & Koocheki, A. 2011. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International Journal of Dairy Technology, 64(1): 121-129. Muzammil, H., Rasca, B. & Junaid, M. (2018). Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol. International Journal of Nutrition and Food Sciences, 7: 116-120. Nikoofar, E., Hojjatoleslami, M. & Shariaty, M. (2013). Surveying the Effect of Quince seed Mucilage as a Fat Replacer on Texture and Physicochemical Properties of Semi Fat Set Yoghurt. International Journal of Farming and Allied Sciences, 2: 861-865. Oliveira, S., Perego, P., Converti, A. & Oliveira, M.N. (2009). Effect of inulin supplementation of milk to prepare fermented biomilks. Journal of Food Science, 14: 1-7. Paseephol, T., Small, D. & Sherkt, F. (2008). Rheology & texture of set yogurt as affected by inulin addition. Journal of Texture Studies, 39: 617–634. Ramasubramanian, L., Restuccia, C. & Deeth, H. (2008). Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt. Journal of Dairy Science, 9: 4164-4175. Razmkhah Shabiami, S., Razavi, S. M. A., Behzad, Kh. & Mazaheri Tehrani, M. (2000). The effect of pectin, gum Mary and basil seeds on physicochemical and sensory properties of strained fat-free yogurt. Journal of Food Science and Technology Research, 6: 27-36. (In Farsi) Sahan. N., Yasar, K. & Hayaloglu, A.A. (2008). Physical, chemical & flavor quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage, Food Hydrocolloids, 22: 1291–1297. Shih, EF., Daigle, KW. & Clawson, EL. (2001). Development of low oil uptake donuts. Journal of Food Science, 66: 141-144. Singh, M., Kim, Sanghoon., X. & Liu., S. (2012). Effect of purified oat -glucan on fermentation of set-style yogurt mix. Journal of Food Science, 77: 195-201 Villegas, B., Tárrega, A., Carbonell, I. & Costell, E. (2009). Optimising acceptability of new prebiotic low-fat milk beverages. Food Quality and Preference, Article in press. Yademellat, M., Jooyandeh, H. & Hojjati, M. (2016). Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums, Journal of Food Science and Technology, 14: 313-326. (In Farsi) Yeganehzad, S., Mazaheri-Tehrani, M. & Shahidi, F. (2007). Studying microbial, physicochemical & sensory properties of directly concentration probiotic yogurt. African Journal of Agricultural Research, 2: 366-369. Yildiz, F. (2010). Development and manufacture of yogurt and other functional dairy products, Taylor & Francis Group, London, 3-60. | ||
|
آمار تعداد مشاهده مقاله: 623 تعداد دریافت فایل اصل مقاله: 449 |
||