غنی‌سازی ماست هم‌زده با روغن خرفه (Portulacaoleracea) و بررسی ویژگی‌های فیزیکوشیمیایی، آنتی-اکسیدانی و حسی ماست غنی شده

نویسندگان
ماه طلا عرب صالحی نصرآبادی 1
محمد قربانی 2
علیرضا صادقی ماهونک 2
مرتضی خمیری 2
1 دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار گروه علوم صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
خرفه با نام علمی Portulaca oleracea L و ازخانواده­ Portulacacae، بیشترین میزان آلفالینولنیک اسید ( امگا_3) را درمیان تمام گیاهان سبزبرگ داردبه همین دلیل می­تواند به عنوان ماده­ی افزودنی سلامتی­بخش در غنی­سازی موادغذایی مورداستفاده قرار گیرد. در این پژوهش، تاثیر جایگزینی روغن خرفه در چهارسطح (5/0، 1، 5/1 و 2 درصد) بر برخی ویژگی­های فیزیکوشیمیایی(pH، اسیدیته قابل تیتر، آب اندازی، ویسکوزیته، پروفایل اسیدهای چرب و خاصیت آنتی­اکسیدانی) و حسی(طعم، رنگ، بو، بافت و پذیرش کلی) ماست هم­زده غنی­شده طی 21 روزنگهداری دردمای 4 درجه­سانتی­گرادموردبررسی قرارگرفت. ویژگی­های فیزیکوشیمیایی و حسی در فواصل زمانی 7 روز، بررسی گردید. نتایج حاصل از آنالیزآماری نشان دادکه اثر تیمار و زمان نگهداری بر خواص فیزیکوشیمیایی و حسی معنی­دار (05/0>p)بود. بیشترین و کمترین pH به ترتیب به نمونه­های حاوی 2 و 1 درصد روغن خرفه تعلق داشت و در طول نگهداری نیز میزان pH کاهش و میزان آب­اندازی تمام نمونه­ها به طور معنی­داری افزایش یافت(05/0>p). در روز صفر، بیشترین ویسکوزیته مربوط به نمونه­ی حاوی 1 درصد روغن(7/5706 سانتی­پوآز) بود و ویسکوزیته بقیه­ تیمارها نسبت به نمونه­ شاهد کاهش یافت امادرروزهفتم تا روز بیست و یکم، بیشترین ویسکوزیته مربوط ماست محتوی 5/1 درصدروغن خرفه بود. همچنین باافزودن روغن خرفه تا میزان 1 درصد مهاررادیکال­های آزادافزایش و در نمونه­های حاوی 5/1 و 2 درصدکاهش یافت(05/0>p). بعلاوه باافزایش درصدروغن خرفه، مقدار اسیدهای چرب لینولئیک، اولئیک و آلفا-لینولنیک(05/0>p) افزایش پیدا کرد. همچنین متناسب با افزایش درصد روغن خرفه، بهبود معنی­داری درویژگی­های حسی نمونه­های ماست غنی­شده ایجاد شد(05/0>p). دربین انواع فرمولاسیون ماست غنی­شده و شاهد،نمونه­ی حاوی 1 درصد روغن خرفه، ازلحاظ ویژگی­های حسی از بالاترین درجه مطلوبیت برخورداربود. لذا با توجه به مجموع نتایج به دست آمده،می­توان روغن خرفه را به عنوان یک منبع مطلوب جهت غنی­سازی ماست هم­زده قبل از فرآیندحرارتی معرفی کرد.هدف اصلی ازاین پژوهش،تغییرات درجه غیراشباعیت و افزایش میزان امگا-3 در ماست هم­زده است.
کلیدواژه‌ها
روغن خرفه
ارزیابی حسی
آب‌اندازی
ویسکوزیته
غنی‌سازی ماست
امگا-3

عنوان مقاله English

Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties.

نویسندگان English

mahtala arab salehi nasrabadi 1
Mohammad Ghorbani 2
Alireza Sadeghi‌mahunak 2
morteza khomeiri 2
1 M.Sc student, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources.
2 Associate Professor, Department of Food Science, Gorgan University of Agricultural Sciences and Natural Resources.
چکیده English

Abstract

Common purslane (Portulacaoleracea L.), a member of Portulacaceae,is a drought and salt-tolerant annual plant,which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacement purslane oil (0.5, 1, 1.5 and 2v/v) to yoghurt on some physicochemical,antioxidant and sensory properties were investigated.The enriched yogurt was examined for 21 days at 4°C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant.The pH of the samples containing 2 and 1 v/v purslane oil, decreased during storage; however the synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1.5 v/v. Also, adding 1% v/v purslane oil increased the free radicals scavenging property, but the samples containing 1.5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated and increase the amount of omega-3 in yogurt.


کلیدواژه‌ها English

: Purslane oil
Sensory evalution
Synersis
Viscosity
yogurt enrichment
Omega-3
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