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بهینه سازی فرمولاسیون و ارزیابی خواص دوغ غنی شده با ریزپوشینه‌های حاوی اسانس کاکوتی (Ziziphora clinopodiodes) | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 9، دوره 50، شماره 2، شهریور 1398، صفحه 355-365 اصل مقاله (851.39 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2018.265474.665095 | ||
| نویسندگان | ||
| محمود حسین نیا1؛ هادی الماسی* 2؛ محمد علیزاده خالدآباد1 | ||
| 1گروه علوم و صنایع غذایی دانشگاه ارومیه | ||
| 2دانشیار گروه علوم و صنایع غذایی دانشگاه ارومیه | ||
| چکیده | ||
| هدف از این پژوهش، مقایسه تأثیر اسانس کاکوتی ریزپوشانی شده به وسیله ایزوله پروتئین آب پنیر و پکتین بر روی خصوصیات فیزیکوشیمیایی دوغ می‌باشد. در مرحله اول، با استفاده از روش سطح پاسخ، تاثیر غلظت ریزپوشینه (0 - 03/0 %) و زمان ذخیره سازی ( 1-21 روز) بر روی خواص دوغ مورد ارزیابی قرار گرفت. با افزایش زمان ذخیره سازی، pH افزایش و اسیدیته کاهش یافت اما غلظت ریزپوشینه تاثیر معنی داری نداشت. نرخ دو فازه شدن در نمونه‌های غنی شده با ریزپوشینه‌های پکتین پایین تر از ایزوله پروتئین آب پنیر بود. فعالیت آنتی اکسیدانی نمونه های حاوی ریزپوشینه‌های پکتین پایین تر از ایزوله پروتئین آب پنیر به دست آمد. در مرحله دوم، غلظت بهینه سازی شده ریزپوشینه‌ها ( 004/0 % و 007/0 % به ترتیب برای ریزپوشینه‌های ایزوله پروتئین آب پنیر و پکتین) به نمونه های دوغ اضافه شدند و خصوصیات حسی و فیزیکی آنها مقایسه شد. امتیاز حسی نمونه شاهد از نمونه‌های اسانس- ایزوله پروتئین آب پنیر و اسانس- پکتین بیشتر شد. ریزپوشینه‌ها، توزیع اندازه و میانگین اندازه ذرات دوغ را افزایش دادند اما تاثیر معنی داری بر روی پتانسیل زتا نداشتند. | ||
| کلیدواژه‌ها | ||
| دوغ؛ اسانس کاکوتی؛ ریزپوشینه؛ بهینه سازی؛ اندازه ذرات | ||
| عنوان مقاله [English] | ||
| Optimization of Formulation and Evaluation of Iranian Yoghurt Drink (Doogh) Properties Fortified with Ziziphora L. clinopodiodes Essential Oil Microcapsules | ||
| نویسندگان [English] | ||
| Mahmoud Hosseinnia1؛ Hadi Almasi2؛ Mohammad Alizadeh Khaledabad1 | ||
| 1Department of food science, Urmia university | ||
| 2Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University | ||
| چکیده [English] | ||
| The aim of this study was to compare the effect of Ziziphora L. clinopodiodes essential oil (ZEO) using whey protein isolate (WPI) and pectin microencapsulated on the physicochemical properties of Doogh. At the first step, the microcapsule concentration effect (0-0.03%) and storage time (1-21 days) on the properties of Doogh was evaluated, using the response surface methodology. pH increased and acidity decreased by increasing storage time but the effect of microcapsule concentration was not significant. The rate of serum phase separation in samples fortified with pectin microcapsules was lower than WPI. Antioxidant activity of Doogh samples containing pectin microcapsules was lower than WPI. At the second step, the optimized concentration of microcapsules (0.004 and 0.007% for WPI and pectin microcapsules, respectively) were added to Doogh samples and their sensorial and physical characteristics were compared. Sensorial scores of control sample were higher than WPI-ZEO and pectin-ZEO added sample. Particle size distribution and mean diameter of Doogh particles increased after addition of microcapsules but they had no significant effect on Zeta potential values. | ||
| کلیدواژه‌ها [English] | ||
| Doogh, Ziziphora essential oil, Microcapsule, Optimization, Particle size | ||
| مراجع | ||
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