بررسی تولید آبمیوه پرتقالی فراسودمند بر پایه آب ماست

نویسندگان
منا خداداد 1
مریم سلامی 2
شهریار دبیریان 3
1 دانش آموخته کارشناسی ارشد، گروه آموزشی علوم و صنایع غذایی، دانشکده علوم و فناوری های نوین، واحد علوم دارویی -دانشگاه آزاد اسلامی تهران ایران
2 استادیار - گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی، دانشگاه تهران، تهران، ایران
3 دکتری تخصصی بهداشت مواد غذایی،مدرس دانشگاه آزاد اسلامی،دانشگاه علوم دارویی
چکیده


چکیده:

آب ماست یک پروتئین طبیعی کامل بوده و شامل همه اسیدهای آمینه ضروری مورد نیاز رژیم غذایی می‌باشد.به همین دلیل بازیافت واستفاده مجدد از آب ماست به عنوان محصول جانبی ماست چکیدهامری ضروری می­باشد. تولید محصولات فراسودمند جهت بهبود و افزایش خواص درمانی مواد غذایی امروزه امری واجب است. در این پژوهش نوشیدنی میوه ای پرتقالی فراسودمند بر پایه پودر آب ماست(5/1%-3%و 5/4%)تهیه گردید.آزمون آنتی­اکسیدانی پودر آب­ماست به روشABTS انجام شد.ارزیابی حسی نوشیدنی توسط 5 ارزیاب آموزش دیده و با استفاده از آزمون هدونیک پنج نقطه ای جهت بررسی طعم و مزه، قوام، رنگ، بو، احساس دهانی و در نهایت پذیرش کلی نوشیدنی های تهیه شده انجام گرفت. نوشیدنی پرتقالی تهیه شده با 5/1 %پودر آب ماست امتیاز بالاتری را توسط گروه های ارزیاب به خود اختصاص داد.پس از تهیه و بسته بندی، نوشیدنی ها به مدت یک روز،20 روز، 40 روز و 60 روز پس از تولید مورد آزمون های فیزیکوشیمیایی و میکروبی قرار گرفت.بررسی ها طی دوره نگهداری نشان داد که امتیاز طعم، بو،پذیرش کلی با گذشت زمانکاهش و اسیدیته وpH دارای تغییرات آماری معنی داری است. با توجه به خاصیت آنتی اکسیدانی بالای پودرآب ماست می­توان این طور نتیجه گرفت که با افزایش این ترکیب به آب میوه می­توان نوشیدنی با خاصیت آنتی اکسیدانی بالایی تولید نمود.
کلیدواژه‌ها
واژه های کلیدی: آب ماست
نوشیدنی میوه ای
آب میوه پرتقال بر پایه آب ماست

موضوعات

عنوان مقاله English

Production of Functional Orange Juice Based on Yogurt Whey Powder

نویسنده English

Rasool Madani 3
چکیده English

Yogurt whey powder, a byproduct of yogurt industry, is a natural source of protein that contains all the essential amino acids needed for a healthy diet. In this study, functional orange fruit juice was prepared using Yogurt whey powder (1/5% -3% and 4/5%). The Antioxidant activity of Yogurt whey powder was measured using the ABTS method.The sensory evaluation of the beverage was done by 5 trained panelist using a five-point hedonic test The assessment of taste, texture, color, smell, mouth feel and, finally, the overall acceptance of the prepared drinks were carried out. Orange juicethat was prepared with 1/5% yogurt powder gained the highest score. The juices wereanalyzed on days 0, 20, 40 and 60 for Physicochemical and microbial tests. The results showed that the taste, smell, and overall acceptance declined with time, and acidity and pH did not change significantly. From the result of this study it can be concluded that using yogurt whey powder with high antioxidant activity and acceptable functional orange juice can be produced.

کلیدواژه‌ها English

Yogurt
Fruit juice
orange juice based on yogurt whey
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 377-384