اثرات سطوح مختلف کنسانتره پروتئین آب پنیر و برخی پایدارکننده‌ها بر ویژگی‌های فیزیکی‌شیمیایی و حسی ماست منجمد

نویسندگان
مریم عباسعلی‌پور 1
رضا اسماعیل‌زاده کناری 2
پیمان آریایی 3
1 دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
چکیده
در این پژوهش، اثر کنسانتره پروتئین آب پنیر (WPC) در غلظت‌های 13، 16 و 19 درصد همراه با برخی از پایدارکننده‌ها شامل کربوکسی متیل سلولز، پکتین و کیتوزان بر ویژگی‌های فیزیکی‌شیمیایی نظیر اسیدیته، pH، ویسکوزیته، حجم‌افزایی و مقاومت به ذوب و همچنین خواص حسی مانند طعم، بافت و پذیرش کلی در محصول ماست منجمد مورد بررسی قرار گرفت. نتایج حاصل از آنالیز آماری نشان داد که اثر تیمارهای آزمایش بر تمامی ویژگی‌های مورد بررسی(P<0.01) معنی‌دار بود. با افزایش غلظت WPC، درصد اسیدیته و میزان ویسکوزیته نمونه‌های حاوی هر سه نوع پایدارکننده افزایش ولی میزان pH، حجم‌افزایی و درصد مقاومت به ذوب نمونه‌های ماست منجمد تولیدی کاهش یافت. نمونه‌های ماست منجمد غنی شده با کربوکسی متیل سلولز مقدار ویسکوزیته بالاتری را نسبت به نمونه‌های حاوی پکتین و کیتوزان نشان داد ولی حداکثر درصد حجم‌افزایی و مقاومت به ذوب در نمونه‌های حاوی پکتین مشاهده گردید. در ارزیابی ویژگی‌های حسی، ماست منجمد حاوی 13% WPC و پکتین، بالاترین امتیاز را دارا بود. با توجه به نتایج حاصل از ویژگی‌های فیزیکی‌شیمیایی و حسی نمونه‌های ماست منجمد، ترکیب کنسانتره پروتئین آب پنیر با غلظت 13 درصد و پایدارکننده پکتین به عنوان تیمار برتر انتخاب گردید.
کلیدواژه‌ها
پایدارکننده
کنسانتره پروتئین آب پنیر (WPC)
ماست منجمد
ویژگی‌های فیزیکی‌شیمیایی

موضوعات

عنوان مقاله English

Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt

نویسندگان English

Maryam Abbasalipour 1
Reza Esmaeilzadeh Kenari 2
Peyman Ariaei 3
1 M.Sc. Graduate, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2 Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Assistant Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
چکیده English

In this research, the effect of whey protein concentrate (WPC) in the concentrations of 13, 16 and 19 percent with some of stabilizers including carboxymethyl cellulose (CMC), pectin and chitosan on the physicochemical properties such as acidity, pH, viscosity, overrun and melting resistance, as well as sensory properties such as taste, texture and overall acceptability in frozen yogurt were investigated. The results of statistical analysis showed that the effect of experimental treatments was significant (P<0.01) on all characteristics evaluated. By increasing the concentrations of WPC, increased the acidity and viscosity of the samples containing all three types of stabilizers, but decreased the pH, overrun and melting resistance percentage of frozen yogurt samples. The samples of frozen yogurt that enriched with carboxymethyl cellulose showed higher viscosity value than samples containing pectin and chitosan, but maximum percentage of overrun and melting resistance was observed in samples containing pectin. In evaluating the sensory characteristics, frozen yogurt containing 13% WPC and pectin had the highest score. According to the results of the physicochemical and sensory properties of frozen yogurt samples, the combination of whey protein concentrate with a concentration of 13% and pectin stabilizer was selected as the superior treatment.

کلیدواژه‌ها English

Frozen yogurt
Physicochemical properties
Stabilizers
whey protein concentrate
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 86
فروردین 1398
صفحه 285-296