اثر استفاده از مقادیر مختلف ایزوله پروتئین آب پنیر و صمغ خرنوب بر ویژگی های کیفی ماست قالبی بدون چربی

نویسندگان
مصطفی سلطانی 1
مهسا هادی 2
سوده محمدی 2
1 دانشگاه علوم پژشکی آزاد اسلامی تهران
2 دانشگاه علوم پزشکی آزاد اسلامی تهران
10.52547/fsct.17.101.15
چکیده
استفاده از جایگزین­های چربی شیر در تولید فرآورده­های لبنی به‌منظور کاهش ابتلا به بیماری­های مزمن و کاهش میزان کالری دریافتی بسیار موردتوجه است. بااین‌حال محصولات لبنی تولیدشده از شیر کم‌چرب یا شیر بدون چربی دارای نقایصی درزمینهٔ ویژگی­های بافتی و حسی هستند. هدف این مطالعه بررسی اثر استفاده از مقادیر مختلف ایزوله پروتئین آب‌پنیر و صمغ خرنوب بر روی ویژگی­های کیفی ماست بدون چربی بود. به این منظور نمونه­های ماست قالبی با استفاده از شیر بدون چربی (کمتر از 1/0 ٪)، صمغ خرنوب در مقادیر g.L-1 25/0 و g.L-1 5/0، ایزوله پروتئین آب‌پنیر در مقادیر g.L-1 5 و g.L-1 10 ، و ترکیب صمغ خرنوب با ایزوله پروتئین آب‌پنیر به ترتیب در نسبت­های g.L-110 + g.L-1 25/0 ، g.L-15 + g.L-1 5/0 تولید شدند. هم­چنین تیمار­های شاهد با استفاده از شیر کامل ( 3 % چربی) و شیر بدون چربی (کمتر از 1/0 ٪ ) تولید شدند. نمونه­های تولیدشده به مدت 15 روز در دمایC °1±4 قرار گرفتند و ویژگی­های فیزیکوشیمیایی، بافتی و حسی آن­ها در طول دوره­ی نگهداری مورد ارزیابی قرار گرفت. نتایج آزمون­های مختلف نشان داد که استفاده از درصدهای مختلف ایزوله پروتئین آب‌پنیر و صمغ خرنوب تأثیر معناداری بر ویژگی­هایpH ، اسیدیته، آب اندازی، ظرفیت نگهداری آب، ویسکوزیته، سختی بافت، کشسانی، پیوستگی، چسبندگی، ظاهر و رنگ، قوام و بافت، بو و مزه و پذیرش کلی ماست قالبی داشت (05/0>p). با گذشت زمان در همه‌ی تیمارها ظرفیت نگهداری آب، اسیدیته، ویسکوزیته و سختی بافت به‌طور معناداری افزایش یافته و pH، آب اندازی و امتیاز مزه و بو دچار کاهش معناداری شد(05/0>p). نتایج کلی نشان داد که با استفاده از تیمارهای ماست حاوی g.L-15 و g.L-110ایزوله پروتئین آب‌پنیر و g.L-110 ایزوله پروتئین آب‌پنیر + g.L-1 25/0 صمغ خرنوب در فرمولاسیون تولید ماست قالبی بدون چربی، می­توان محصول نهایی دارای قابل‌قبول‌ترین ویژگی‌های فیزیکوشیمیایی، بافتی و حسی را تولید کرد.
کلیدواژه‌ها
ماست قالبی
شیر بدون چرب
صمغ خرنوب
ایزوله پروتئین آب پنیر-ویژگی‌های کیفی

موضوعات

عنوان مقاله English

Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt

نویسندگان English

Mostafa Soltani 1
Mahsa Hadi 2
Sudeh Mohammadi 2
1 Tehran Medical Sciences, Islamic Azad University
2 Tehran Medical Sciences, Islamic Azad University
چکیده English

The use of milk fat substitutes in the manufacturing of dairy products is highly considerable in order to decrease in suffering chronic diseases and amount of calorie intake. However, semi-fat or non-fat dairy products have defects in their texture and sensory properties. The aim of this study was to investigate the effect of using whey protein isolate and locust bean gum as fat replacers on quality properties of non-fat yogurt. For this purpose, set-yogurt samples were manufactured using non-fat milk (lees than0/1%) and different concentrations of locust bean gum and whey protein isolate. Control samples were also manufactured using whole milk (3% fat) and non-fat milk (less than 0/1%) without locust bean gum or whey protein isolate. The manufactured samples were stored in (4±1°C) for 15 days and their physicochemical, texture and sensory properties were analyzed during storage. The results showed that the use of different concentrations of locust bean gum and whey protein isolate significantly influenced the pH, acidity, water holding capacity, synersis, viscosity, hardness, springiness, cohesiveness, adhesiveness, appearance and color, ,texture and consistency , odor and flavor and total sensory scores (p<0.05). While water holding capacity, acidity, hardness and viscosity were increased significantly during storage in all samples, synersis, pH and odor and flavor decreased significantly (p<0.05). In conclusion, the results of different analysis showed that use of the 10gr.L-1whey protein isolate, 5gr.L-1 whey protein isolate and 0.25gr.L-1 locust bean gum + 10gr.L-1 whey protein isolate instead of milk fat in formulation of non-fat set type yogurt led to manufacturing of final product with the most acceptable physicochemical, texture and sensory properties.

کلیدواژه‌ها English

Set-Type Yogurt
Non-fat milk
Locust Bean gum
Whey Protein Isolate
Quality properties
[1] .Modzelewska-Kapitula M., Klebukowska L., 2009. Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production. International Journal of Dairy Technology, 62:209-14.
[2] Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., & Vernon-Carter, EJ. 2004. Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14(2), 151-159.
[3] .Karaca, O. B., Saydam, I. B., & Guven, M. E. H. M. E. T. 2012. Physicochemical, mineral
And sensory properties of set‐type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. International journal of dairy technology, 65(1), 111-117.
[4] Sichani, M. S., Ardakani, S. A. Y., & Daneshi, M. 2014. The Effect of Cress Seed Gum & Locust Bean Gum on Textural Properties of Low Fat Set Yogurt. Indian J. Sci. Res, 5(1), 439-445.
[5] Aziznia, S., Khosrowshahi, A., Madadlou, A., & Rahimi, J. 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of dairy science, 91(7), 2545-2552.
[6] Gubbuk, H., Kafkas, E., Guven, D., Gunes, E. 2010. Physical and phytochemical profile of wild and domesticated carob (Ceratonia siliqua L.) genotypes. Spanish Journal of Agricultural Research, 8(4), 1129-1136.
[7] Smith F. The constitution of carob gum.1948. Journal of the American Chemical Society. 70(10):3249-53.
[8] Pernell, C. W., Luck, P. J., AllenFoegeding, E., & Daubert, C. R. 2002. Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate. Journal of Food Science, 67(8), 2945-2951.
[9] National Iranian Standard No 2852. Milk and its products – Determine acidity and pH.
[10] National Iranian standard No 13483. Food and its products – Determine nitrogen by the kjeldahl method.
[11] National Iranian standard No 1753. Cheese and its product – Determine total dry matter.
[12] Mantzouridou F, Naziri E, Kyriakidou A, Paraskevopoulou A, Tsimidou M, Kiosseoglou V. 2019 . Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation. Food science and technology.
[13] National Iranian standard No 695. Yogurt – Specifications and test methods.
[14] Alkadaman, E, Khattar M, Haddad T and Toufeili I, 2002. Estimation of shelf life of concentration yoghurt by monitoring selected microbiological and physicochemical changes during storage. Lebensm-Wiss. U- Technol 36(4): 407-414.
[15] Sahan N, Yasarb K, Hayaloglu AA.2008. Physical, chemical and falvour quality of non-fat yogurt as affected by ab-glucan hydrocolloidal composite during storage. Food Hydrocolloid. 22:1291-297.
[16] Brennan CS and Tudorica CM, 2008. Carbohydrate-based fat replacers in the modification of the rheological. Textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan. Guar gum and inulin. International Journal of Food Science and Technology 43:824-833.
[17]Kraca O.B, Saydam I.B, Guven M. 2019. Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. Journal of Food Processing and Preservation. e 13926.
[18] Cheng J, Xie S, Yin Y, Feng X, Wang S, Guo M, Ni C.2017. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents. Journal of the Sciences of Food and agriculture. 97(9):2819-2825.
[19] Beiraghi-Toosi S, Shakeri M, Mortazavi A.2007. Effect of Whey protein concentrate and casein hydrolysate supplementations on physicochemical and sensory properties of yogurt. Journal of Food Sciences and Technology, 3(4): 65-74.
[20] Ebdali S, Motamedzaegan A.2013. Effect of partial replacement of solids with gelatin on functional properties of non-fat yogurt. Iranian Journal of Nutrition sciences & Food Technology. 8(2):221-229.
[21] Tholstrup Sejersen M, Salomonsen T, Ipsen R. 2007. Zeta potential of pectin-stabilized casein aggregates in acidified milk drinks. International Dairy Journal.17:302-307.
[22] Nateghi L.The Effect if probiotic bacteria on the physicochemical and sensory characteristics of low-fat set yogurt containing xanthan gum during refrigerated storage.؟؟؟ Microbiology in Food Industries.3 (1):1-15.
[23] Dai S, Corke H, Shah NP.2016. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. J. Dairy Sci. 99:7063-7074.
[24] Sekhavatizadeh S, Sadeghzadehfar S. 2013. Effect of Guar gum as a fat replacer on the chemical and sensory characteristics of low-fat yogurt. JFST.5 (2).
[25] Frazier WC, Westhoff DC.1976. Food Microbiology Mc Graw-Hill Book Company. Nova York, NY. 252-82.
[26] Guven M, Yasar K, Karaca OB, Hayaloglu A.2005. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology. 58(3):180-84.
[27] Wang WB, Bao YH, Gregory MH, Guo MR. 2012 . Consistency, microstructure and probiotic survivability of Goat’s milk yoghurt using polymerized whey protein as a co-thichkening agent. Int Dairy J[internet]. 24(2):113-119. Available from: wiley Interscience.
[28] Gonzalez-Matinez C, Becerra M, Chafer M,Albors A,Carot JM, Chiralt A.2002. Influence of substituting milk powder for whey powder on yogurt quality. Trends Food Sci. Technol. 13:334-340.
[29] Martin-Diana, A. B., Janer, C., Palez, C., Requena, T. 2003. Development of a fermented goat’s milk containing probiotic bacteria. Intl. Dairy J. 13:827-833.
[30] Amiri Aghdaei S, Aalami M, Raheil R.2010. Investigating the effect of hydrocolloid on the physicochemical and sensory properties of low-fat yogurt. Research in Food Science and Technology of Iran. 6(3):201-209.
[31] Kiani H, Mousavi ME, Mousavi ZE.2010. Particle stability in dilute fermented dairy drinks: Formation of fluid gel and impact on rheological properties. Food Science and Technology International. 16(6):543-51.
[32] Unal G, Akalin AS.2013. Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt. International Journal of Dairy Technology. 69(2):264-272.
[33] Supavitipatana P, Wirjantoro TI, Raviyan P. 2009. Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt. CMU. J. Nat. Sci. 8(2): 247-263.
[34] Asaadi Yasaghi N, Arianfar A. 2019. The effect of Alyssum homolocarpum seed gum on physicochemical, rheological and sensory properties of low-fat yogurt. JFST, 84(15).
[35] Mostafavi F, Kadkhodaei R, Emadzadeh F, Koochaki A. 2017. Evaluating Rheological Behavior of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums. JFST. 63(14).
[36] Amiri aghdai, S, Alami M, Rezai Z.2010. Evaluation of plantago Psyllium seeds hydrocolloid on physicochemical and sensory effects of low fat yoghurt. Iran food science and technology research journal. . 6: 201-109.
[37] Oliveira MN, Sodini I, Remeuf F, Corrieu G.2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. J.11:935-942.
[38] Yademellat M, Jooyandeh H, Hojjati M. 2018. Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-shirazi gums. JFST. 72(14).
[39] Martin-Diana AB, Janer C, Pel_aez C, Requena T.2004. Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks. Journal of the Science of Food and Agriculture. 84:1599-1605.
[40] Herrero AM, Requena T. 2006. The effect of supplementing goat’s milk with whey protein concentrate on textural properties of set-type yogurt. International Journal of Food Science and Technology. 41:87-92.
[41] Paseephol T, Small DM, Sherkat F.2008. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies. 39:617-34.
[42] Alakali JS, Okonkwo TM, Iordye EM.2008. Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. African Journal of Biotechnology. 7(2):158-63.
[43] Rezaei R, Khamiri M, Kashaninezhad M, Alami M. 2011. Rheological and sensory properties of frozen yoghurt containing different concentrations of Arabic gum and Guar Gum.IFSTRJ.7 (1):42-49.