بررسی ثبات انبارمانی سرد و خصوصیات حسی نوشیدنی فراسودمند بدون شکر افزوده بر پایه شیر گاو ترکیبی با آب هویج

نویسندگان
بیوک آقا فرمانی 1
صمد بدبدک 1
روح اله پاشایی بهرام 2
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز
2 دانشجوی دوره دکترای علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد ممقان، تبریز
چکیده
هدف این تحقیق بررسی تاثیر دماهای پاستوریزاسیون و انبارمانی سرد بر ویژگی ­های شیمیایی، میکروبی و کیفی نوشیدنی فراسودمند شیر-هویج بود. برای این منظور نمونه ­های شیر-هویج حاوی 10، 20، 30، 40 و 50% آب­ هویج تهیه و پاستوریزاسیون نمونه­ ها در دماهای 65، 70 و °C 75 به مدت min 30 انجام شد. ویژگی­ های فیزیکی وشیمیایی شامل اسیدیته کل، pH، قند (قند کل، قندهای احیاء کننده و غیر احیاء­کننده)، پروتئین کل، کلی فرم، کفایت پاستوریزاسیون، پایداری، دوفاز شدن و ارزیابی حسی در طی دوره نگهداری (1، 4، 7، 10 و13 روز) در دمای یخچال (°C 4) بررسی شدند. نتایج نشان داد که اسیدیته کل و pHنمونه ­های شیر-هویج پاستوریزه شده در °C 70 در طی انبارمانی سرد نسبت به بقیه تیمارها تغییر کمتری نشان دادند. بیشترین قند غیراحیاءکننده در روز سیزدهم مربوط به نمونه حاوی 50% آب­ هویج (°C 75) و بیشترین قندهای احیاءکننده برای همه نمونه ­ها در روز چهارم مشاهده شد. تاثیر دمای پاستوریزاسیون و زمان نگهداری بر پروتئین کل نمونه­ ها با درصدهای متفاوت آب­هویج معنی­داری نبود. آزمون کفایت پاستوریزاسیون نمونه ­ها نشان داد که در همه تیمارهای زمان­-دمای پاستوریزاسیون آنزیم فسفاتاز قلیایی غیرفعال شده بود، اما در تست کلی­فرم نمونه ­های با 50% آب­ هویج (°C 65) در روز سیزدهم و 30% آب­ هویج (°C 75) در روز سیزدهم به ترتیب 3 و 12 کلنی کلی­فرم مشاهده شدند. آزمون پایداری و دوفاز شدن نشان داد که همه تیمارها در طی انبارمانی سرد پایدار بودند و دوفازشدگی در نمونه­ ها مشاهده نشد. نتایج ارزیابی حسی نشان داد که نوشیدنی­های با 40 و 50% آب­هویج بیشترین مقبولیت را داشتند. نهایتا نتیجه­ گیری شد که شرایط مناسب برای فرمولاسیون، پاستوریزاسیون و نگهداری نوشیدنی فراسودمند شیر-هویج به ترتیب عبارت از جایگزینی شیر با 40 و 50% آب ­هویج، دمای پاستوریزاسیون °C70 و مدت 10 روز انبارمانی سرد بود.
کلیدواژه‌ها
پروتئین کل
ترکیبات قندی
انبارمانی سرد
نوشیدنی شیر-هویج

موضوعات

عنوان مقاله English

Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice

نویسندگان English

Boukaga Farmani 1
Samad Bodbodak 1
Rohollah Pashaei Bahram 2
1 Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz
2 Department of Food Science and Technology, Islamic Azad University, Mamaghan Branch
چکیده English

The objective of this study was to evaluate the effects of pasteurization temperatures and cold shelf storage on chemical, microbial, and quality characteristics functional milk-carrot drinks. For this purpose, milk-carrot drinks based on cow milk were prepared with different concentration of carrot juice (10, 20, 30, 40, and 50%) and pasteurized at 65, 70, and 75 °C for 30 min. Physicochemical characteristic such as total acidity, pH, Sugar (total sugar, reducing sugar, and non-reducing sugar), total protein, coliform, pasteurization efficiency, stability, phase separation, and sensory parameters were measured during storage times (1, 4, 7, 10, and 13 d) at 4 °C. The results indicated that total acidity and pH of milk-carrot samples pasteurized at 70 °C had lower variation than other treatments during cold shelf. The highest non-reducing sugar content was belong to 50% carrot juice (75 °C) at 13 d and the highest reducing sugars was observed at 4 d for all samples in pasteurization temperatures were. Pasteurization temperatures and storage time had not significant effect on total protein of samples with different carrot juice content. Pasteurization efficiency test showed that all of the pasteurization temperature-time treatments could completely inactivated alkaline phosphatase enzyme. But in coliform test, samples with 50% carrot juice (65 °C) at 13 d and 30% carrot juice (75 °C) at 13 d showed 3 and 12 colonies respectively. Stability test and phase separation indicated that all treatments during cold shelf had necessary stability. Sensory evaluation determined that samples containing 40 and 50% carrot juice had the highest total acceptation. I t could be concluded that the optimum conditions for functional milk-carrot drink formulation, pasteurization and storage time for milk-carrot drink were 40 and 50% carrot juice substitution, 70 °C pasteurization and 10 d cold shelf stability respectively.

کلیدواژه‌ها English

Total protein
Sugar compounds
Milk-carrot drink
Cold shelf life
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