نقش سفیده تخم مرغ و افزایش pH در مدت زمان ماندگاری و ویسکوزیته نوشیدنی شیر شکلاتی

نویسندگان
1 دانشجوی دکتری علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد تهران شمال
2 دکتری علوم و مهندسی صنایع غذایی، استاد گروه علوم و صنایع غذایی، دانشکده فنی و مهندسی کشاورزی، دانشگاه تهران، کرج، ایران
3 دانشگاه بوعلی سینا، دانشکده صنایع غذایی، همدان، ایران
4 دکتری علوم و مهندسی صنایع غذایی، استاد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد تهران شمال
چکیده
امروزه محصولات متنوعی از شیر، مانند نوشیدنی های طعم دار تهیه می شود، زیرا بسیاری از افراد به خصوص کودکان تمایلی به مصرف شیر بدون طعم و ساده ندارند. از سویی دیگر، تخم مرغ در جایگاه بالاتری نسبت به سایر منابع پروتئینی قرار دارد که به اغلب محصولات غذایی افزوده می شود تا ارزش تغذیه ای را افزایش و همچنین خواص عملکردی آنها را بهبود بخشد. بنابراین در این تحقیق از پروتئین سفیده تخم مرغ و شیر شکلاتی برای ساخت نوشیدنی پروتئینی استفاده شد. خصوصیات میکروبیولوژیکی و تغییرات pH، طی 10 روز ذخیره سازی در یخچال، مورد بررسی قرار گرفت. در روز دهم، تعداد کل باکتری ها بین 05/4 تا 50/4 (Log10 CFU/ ml) بود،که نشان داد با افزایش درصد سفیده تخم مرغ، تعداد باکتری ها به طور قابل توجهی کاهش یافت. همچنین کلیفرم، اشرشیاکلی، سالمونلا و کپک و مخمر مشاهده نشد. از سویی دیگر، افزودن سفیده تخم مرغ باعث افزایش سطح pH به 3/8-7/8 شده و موجب کاهش فساد اسیدی گردید. همچنین رابطه مستقیمی بین افزایش درصد سفیده تخم مرغ و کاهش میزان کاکائو و شکر با افزایش ویسکوزیته وجود داشت و مقادیر ویسکوزیته نمونه هایی که دارای درصد بالاتری سفیده بودند، در طول زمان ذخیره سازی، کاهش و نمونه هایی با درصد پایین تر سفیده تخم مرغ و نمونه های شاهد افزایش یافت.
کلیدواژه‌ها

عنوان مقاله English

The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks

نویسندگان English

Fahimeh Lotfian 1
Zahra Emam djomeh 2
Mostafa Karami 3
Sohrab Moeini 4
1 Ph.D. Student, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
2 Professor, Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
3 Bu-Ali Sina University, Faculty of Food Science and Technology, Hamedan, Iran
4 Professor, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
چکیده English

Today, a variety of milk-based products are made with flavored beverages, because many people, especially children, are reluctant to consume unpasteurized milk. On the other hand, eggs are placed in higher degree than other sources of protein nutritionally, that they are added to most food products to increase their nutritional value as well as improve their functional properties. Therefore, in this study, Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05- 5.77 (Log10 CFU/ml). It was concluded that when egg white amount increased, the number of bacteria significantly decreased. No coliforms, E-coli, salmonella, mold and yeast were observed. Also, pH levels increased to 8.3-8.7 and reduced acidic spoilage. Also, there was a direct relationship between increasing egg white amount and decreasing the amount of cocoa and sugar in increasing the viscosity and the viscosity values ​​of the samples with higher egg white content decreased during storage time and samples with lower percentages of egg white increased.

کلیدواژه‌ها English

Egg white protein
Chocolate milk drink
Microbiological properties
Viscosity
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