ﺑﻬﻴﻨﻪ‌ﺳﺎﺯﻱ ﻓﺮﻣﻮﻻﺳﻴﻮﻥ ﻧﻮﺷﻴﺪﻧﻲ فراسودمند ﻫﻠﻮ و ﺑﺮﺭﺳﻲ ﺧﻮاﺹ ﺣﺴﻲ و ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ ﺁﻥ

نویسندگان
الهام افشانی 1
زهرا بیگ محمدی 2
عادل میرمجیدی هشتجین 3
1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پزشکی آزاد اسلامی تهران، ایران.
2 باشگاه پزوهشکران جوان و نخبگان، دانشگاه علوم پزشکی آزاد اسلامی تهران، ایران.
3 عضو هیأت علمی مؤسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
چکیده
هدف از این پژوهش، تولید یک نوشیدنی فراسودمند هلو است. بدین منظور، فرمولاسیون این نوشیدنی شامل پروتئین آب­پنیر (%5-1)، استویا (%08/0-04/0) به عنوان جایگزین شکر و اینولین (%8-4) به­وسیله روش سطح پاسخ و در قالب یک طرح مرکب مرکزی بهینه­سازی شد. یافته­ها نشان دادند که بریکس نمونه­ها به طور قابل توجهی با افزایش پروتئین آب­پنیر یا اینولین ارتقاء پیدا کرد ولی استویا از تاثیر معنی­داری بر آن برخوردار نبود. مشـاهده شد که پروتئین آب­پنیر به­صـورت معنـی­داری باعث افزایش رسوب و اینولین باعث کاهش آن شد. با این حال، هر دو به گونه معنی­داری افزایش کدورت را به همراه داشتند. استویا نیز از تاثیر معنی­داری بر رسوب و کدورت برخوردار نبود. با استفاده از روش سطح پاسخ، چهار نمونه شامل نمونه دارای کم­ترین رسوب (کد 1)، نمونه دارای کم­ترین رسوب و بیش­ترین استویا (کد 2)، نمونه دارای کمترین رسوب و بیشترین پروتئین (کد 3) و نمونه دارای کمترین رسوب، بیشترین استویا و بیشترین پروتئین (کد 4) برگزیده شدند. نتایج نشان داد که همه نمونه­ها دارای یک رفتار غلیظ­شونده با برش هستند. اگرچه تفاوت­های بسیار جزئی بین شاخص­های رفتار جریانی آن­ها مشاهده شد. از نقطه­نظر ویژگی­های حسی شامل طعم، بو و احساس دهانی نیز تفاوت معنی­داری بین این چهار نمونه مشاهد نشد ولی پذیرش کلی نمونه کد 2 به­طور معنی­داری بهتر از نمونه کد 1 بود اگرچه تفاوت معنی­داری با نمونه کد 3 و 4 نداشت. در پایان، می­توان نمونه کد 2 (پروتئین آب­پنیر 19/1، استویا 08/0 و اینولین 34/7 درصد وزنی/وزنی) را به عنوان نمونه دارای کمترین رسوب (حدود 10%) و بالاترین کیفیت ارگانولپتیک به عنوان بهترین نمونه معرفی نمود.
کلیدواژه‌ها
آب هلو
پروتئین آب‌پنیر
استویا
اینولین
روش سطح پاسخ
فراسودمند

موضوعات

عنوان مقاله English

Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties

نویسندگان English

Elham Afshani 1
Zahra Beigmohammadi 2
Adel Mirmajidi Hashtjin 3
1 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2 Young Researchers and Elite Club, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
3 Assistant Professor of Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

The objective of present study was to develop a functional peach juice beverage. To this end, formulation ingredients of the beverage including whey protein concentrate (WPC) (1-5%), stevia (0.04-0.08%) as sugar replacer and inulin (4-8%) were optimized according to a central composite design (CCD) using response surface method. The results showed that the brix was profoundly promoted as the level of WPC or inulin increased but it was not affected by stevia. It was observed that while beverages with higher whey protein concentration had greater sedimentation tendency, inulin had a noticeably decreasing effect on it. However, they both significantly resulted in higher turbidity for the beverages. Moreover, stevia showed no significant effect on sedimentation degree and turbidity of the samples. Four optimum formulations including the sample with the least sedimentation (code 1), the sample with the least sedimentation and the most stevia (code 2), the sample with the least sedimentation and the most WPC (code 3) and the sample with the least sedimentation and the most stevia and WPC (code 4) were selected using response surface optimization. The results revealed that all the optimized samples had a shear-thickening behavior, albeit negligible differences were observed between their flow behavior indices. Similarly, the optimized samples did not significantly differ in terms of sensory attributes of flavor, odor and mouth feel; the sample code 2, however, received the highest score for total acceptability. In conclusion, the sample code 2 (WPC 1.19, Stevia 0.08 and inulin 7.34 % w/w) as the sample with the lowest sedimentation degree and the highest organoleptic quality could be introduced as the best sample.

کلیدواژه‌ها English

Peach juice
whey protein concentrate
Stevia
Inulin
RSM
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