بررسی امکان تولید بستنی فراسودمند حاوی پودر جلبک دونالیلاسالینا

نویسندگان
میترا سلیم پور اردی 1
ژاله خوشخو 2
مژگان امتیازجو 2
1 دانشگاه آزاد اسلامی تهران شمال
2 دانشیار، دانشکده علوم و فنون دریایی، دانشگاه آزاد اسلامی تهران شمال
چکیده
هدف از این پژوهش، بررسی اثر افزودن جلبک دونالیلا سالینا در غلظت های مختلف 1/0، 25/0، 5/0، 75/0، 1 و 5/1 درصد به عنوان جایگزین 7/6، 7/16، 4/33، 50، 7/66 و 100 درصد پایدار کننده در شیر بر ویژگی های رئولوژیکی، فیزیکوشیمیایی و حسی نمونه­های بستنی بود. همه نمونه­ها رفتار شل شونده با برش نشان دادند. با افزایش سطح جایگزینی جلبک دونالیلا سالینا به صورت معنی داری ویسکوزیته ظاهری نمونه­ها افزایش و سرعت ذوب کاهش یافت. روند افزایشی ضریب افزایش حجم (اورران) و کاهشی سفتی بافت با افزودن جلبک دونالیلا سالینا مشاهده شد. ارزیابی حسی نمونه های بستنی حاوی جلبک دونالیلا سالینا حاکی از معنی­دار نبودن اثر افزودن جلبک بر عطر و طعم محصول بود. نمونه­هایی که حاوی بیشترین درصد جلبک بودند، بیشترین امتیاز رنگ و شکل ظاهری و سفتی بافت را از ارزیابان حسی دریافت کردند. به طور کلی، نمونه­های حاوی درصد بالای جلبک دونالیلا سالینا بالاترین امتیاز را در پذیرش کلی نیز توسط ارزیابان کسب کردند. به عنوان نتیجه گیری کلی و با توجه به نتایج این پژوهش می­توان عنوان کرد که افزودن جلبک دونالیلا سالینا به بستنی، ضمن بهبود ویژگی­های کیفی محصول، خصوصیات حسی آن را نیز بهبود بخشیده و قابلیت پذیرش محصول را افزایش داده است.
کلیدواژه‌ها
بستنی
ویژگی های رئولوژیکی
جلبک دونالیلا سالینا
ویژگی های حسی
خواص فیزیکی

موضوعات

عنوان مقاله English

The investigation of production of ice cream containing Donalila salina alga powder

نویسندگان English

Mitra Salimpour 1
Zhaleh Khoshkhoo 2
Mojgan Emtiazjoo 2
1 NORTH TEHRAN BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
2 Department of Fisheries, Facuty of NaturalResources, North Tehran Branch of Islamic Azad University, Tehran, Iran
چکیده English

The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.

کلیدواژه‌ها English

Ice cream
Rheological properties
Dunaliella salina
Sensory evaluation
Physical properties
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