بهینه‌سازی فرمولاسیون دسر تخمیری غیرلبنی بر پایه شیر بادام

نویسندگان
اکرم عربی 1
معصومه مهربان سنگ آتش 2
رضا کاراژیان 3
احمد احتیاطی 2
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی. کاشمر
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی. جهاد دانشگاهی خراسان رضوی
3 گروه بیوتکنولوژی صنعتی میکروارگانیسم ها، پژوهشکده بیوتکنولوژی صنعتی. جهاد دانشگاهی خراسان رضوی
چکیده
امروزه مصرف دسرهای غیر لبنی با انواع ترکیبات طعم دهنده رو به گسترش است که توسط گروه­های سنی مختلف به علت ارزش تغذیه­ای و ویژگی­های حسی مصرف می­شوند. این تحقیق با هدف بهینه­سازی فرمولاسیون دسر تخمیری غیر لبنی بر پایه شیر بادام انجام شد. در این تحقیق مواد افزودنی در سه سطح شامل شکر (2، 3 و 4 درصد)، پکتین (5/0، 6/0 و 7/0 درصد) و ژلاتین (4/0، 5/0 و 6/0 درصد) جهت تولید دسر مورد بررسی قرار گرفت. سپس خصوصیات فیزیکوشیمیایی دسر تولیدی شامل pH، آب اندازی و همچنین ویسکوزیته، بافت و پارامترهای رنگ­سنجی دسر تولیدی اندازه­گیری شد. نتایج نشان داد با افزایش درصد پکتین و شکر شاخص L* کاهش، با افزایش درصد ژلاتین و پکتین شاخص a* کاهش و با افزایش درصد پکتین شاخص b* کاهش و اثر افزایش ژلاتین روند معنی­داری نداشت. در کلیه سطوح شکر با افزایش درصد ژلاتین و پکتین سفتی بافت نمونه­های دسر تخمیری غیر لبنی افزایش یافته است. با مقایسه مقادیر متوسط سفتی بافت دسرهای تولیدی در سطوح ثابت ژلاتین و پکتین می­توان نتیجه گرفت که درصد شکر اثر قابل ملاحظه­ای بر سفتی بافت دسر پس از تولید داشته و با افزایش درصد شکر، پکتین و ژلاتین میزان سفتی بافت افزایش یافت. در کلیه سطوح شکر با افزایش درصد ژلاتین و پکتین، ویسکوزیته نمونه­های دسر تخمیری غیر لبنی افزایش یافت. با افزایش درصد ژلاتین و پکتین، pH کاهش یافت. افزودن ژلاتین و پکتین به خصوص در غلظت­های زیاد به طور قابل ملاحظه­ای سبب کاهش آب­اندازی نمونه­های دسر شد.
کلیدواژه‌ها
دسر تخمیری غیرلبنی
پکتین
ژلاتین
شیر بادام

موضوعات

عنوان مقاله English

Optimization of non-dairy fermented dessert formulations based on almond milk

نویسندگان English

akram arabi 1
Masoomeh Mehraban sangatash 2
Reza Karazhyan 3
Ahmad Ehtiati 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institue
2 Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR)
3 Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR)
چکیده English

Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

کلیدواژه‌ها English

Non-dairy fermented dessert
Pectin
Gelatin
Almond milk
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