ارزیابی ویژگی‌های فیزیکی، شیمیایی، حسی و رئولوژیکی ماست فراسودمند غنی‌سازی شده با سبوس تخمیر شده برنج و عصاره کاهو در دوره ماندگاری

نویسندگان
حمیدرضا اسفندیاری 1
مریم مصلحی شاد 2
1 گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار، گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
هدف پژوهش بررسی اثر افزودن سبوس­برنج تخمیری و عصاره کاهو به ماست و ارزیابی خواص فیزیکی-شیمیایی بافتی و حسی ماست حاصل طی دوره نگهداری است. برای تهیه عصاره کاهو استخراج عصاره آبی به روش فراصوت صورت گردید. سبوس برنج تخمیری با مقادیر 2، 4، 6 و 8 درصد و عصاره کاهو با مقادیر 5/0، 1، 2 و 3 درصد به شیر استریل افزوده شده، پس از رسیدن به دمای 42 درجه سلسیوس، کشت آغازگر ماست (لاکتوباسیلوس بولگاریکوس و استرپتوکوکوس ترموفیلوس) تلقیح شد. پس از گرمخانه‌گذاری، آزمون‌ ارزیابی­­حسی جهت انتخاب نمونه‌های مطلوب‌تر و سپس آزمون‌های فیزیکی-شیمیایی شامل pH، اسیدیته، آب­اندازی و ویسکوزیته در روزهای 1، 7، 14 و 21 در شرایط یخچالی انجام شد. نتایج نشان داد؛ نمونه‌های حاوی سبوس برنج تخمیری و عصاره کاهو، pH کمتر و اسیدیته بیشتر نسبت به نمونه شاهد داشتند. همچنین با کاهش مقدار pH و افزایش اسیدیته که باعث ضعیف شدن ساختار ژلی میسل‌های کازئین می­گردد؛ میزان آب­اندازی افزایش و ویسکوزیته کاهش می­یابد. همچنین افزودن سبوس­برنج تخمیری و عصاره کاهو باعث تغییرات در ترکیبات شیمیایی نمونه‌ها شده است به­طوری­که باعث افزایش میزان ترکیبات فنولیک و ماده­خشک گردید. نتایج ارزیابی حسی نشان داد که افزودن عصاره کاهو به نمونه‌ها منجر به کاهش معنی‌­داری امتیازات شده است. ماست حاوی 6 درصد سبوس­برنج تخمیری و نمونه حاوی 6 درصد سبوس برنج تخمیری و 2 درصد عصاره کاهو بالاترین امتیاز ارزیابی حسی را به خود اختصاص دادند. با بررسی نتایج حاصل از آزمون‌ها می‌توان ماست حاوی سبوس­برنج تخمیری را به عنوان فرآورده فراسودمند و دارای خواص سلامتی­بخش معرفی نمود.
کلیدواژه‌ها
سبوس برنج تخمیری
عصاره کاهو
ماست هم زده
فرآورده غذایی فراسودمند

موضوعات

عنوان مقاله English

Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life

نویسندگان English

Hamidreza Esfandiari 1
Maryam Moslehishad 2
1 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
چکیده English

The purpose of this study was to investigate physicochemical, rheological and sensory properties of stirred yoghurt fortified with fermented rice bran and lettuce extract. For lettuce extraction was performed by ultrasound method. Fermented rice bran (2,4,6 and 8%) and lettuce extract (0.5,1,2 and 3%) were added to sterile milk. Starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) were inoculated at 42 °C. After incubation, sensory evaluation was performed and then physicochemical tests including pH, acidity, synersis, and viscosity were performed on the specimens.The samples were stored (in the refrigerator) for 21 days and they were analyzed every 7 days. The results showed that samples containing fermented rice bran and lettuce extract had a lower pH (4.36 against 4.28) and acidity (92.8 against 96.4) than control samples. Also, by decreasing pH and increasing acidity, which weakened the gel structure of casein micelles, it increased synersis (2.64 against 20.26) and reduced viscosity (5510.52 against 3956.65 mPa.s) in the samples. Also, adding fermentation rice bran and lettuce extract caused changes in the chemical composition of the samples which increased the amount of dry matter and increased the amount of phenolic compounds. The results of sensory evaluation showed that adding lettuce extract to the samples resulted in a significant reduction in sensory evaluation. Yoghurt containing 6% fermented rice bran, and the sample containing 6% fermented rice bran and 2% lettuce extract had the highest sensory rating. The results revealed that yoghurt containing fermented rice bran can be considered as a functional product with good health properties.



کلیدواژه‌ها English

Fermented Rice Bran
Lettuce Extract
Stirred Yogurt
Functional Food
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