بررسی تأثیر استویا و صمغ گوار بر خصوصیات فیزیکوشیمیایی ماست منجمد حاوی کنسانتره پرتقال

نویسندگان
وهاب محمدزاده 1
ادریس آرژه 2
داریوش معصومی 3
اصغر خسروشاهی 4
1 دانشگاه ارومیه گروه -علوم و صنایع غذایی
2 ارومیه
3 دانشگاه ارومیه - گروه علوم و صنایع غذایی
4 دانشگاه ارومیه
10.52547/fsct.17.101.93
چکیده
در این تحقیق از استویا و صمغ گوار، به ترتیب به‌عنوان جایگزین ساکارز و چربی در فرمولاسیون ماست منجمد رژیمی استفاده گردید. برای این منظور از طرح بلوک‌ کاملاً تصادفی با سطوح جایگزینی 0- 100 درصد برای استویا و 0، 25/0 و 5/0 درصد برای صمغ گوار بهره گرفته شد. برای بررسی تأثیر تیمارهای اعمال شده، خصوصیات فیزیکوشیمیایی ماست منجمد شامل اسیدیته، ویسکوزیته، حجم‌افزایی (اورران)، سفتی، زمان ذوب اولین قطره و مقدار ذوب اندازه‌گیری گردید. نتایج آزمایش‌ها نشان داد که ویسکوزیته با افزایش سطح جایگزینی استویا تا 100 درصد کاهش یافت، درحالی‌که حجم‌افزایی با افزایش سطح جایگزینی ساکارز با استویا افزایش یافت. همه سطوح جایگزینی استویا و گوار منجر به افزایش معنی‌دار سفتی شدند. همچنین، با افزایش غلظت استویا و صمغ گوار زمان ذوب اولین قطره و به طبع آن پایداری به ذوب نمونه‌ها افزایش پیدا کرد. نتایج به‌دست‌آمده نشان داد که شیرین‌کننده استویا جایگزین مناسبی برای شکر و صمغ گوار نیز جایگزین مناسبی برای چربی می‌باشند و نمونه‌های حاوی 75-100 درصد استویا و 5/0 درصد گوار به عنوان تیمار بهینه مشخص شدند.
کلیدواژه‌ها
ماست منجمد
استویا
صمغ گوار
خواص فیزیکو شیمیایی

موضوعات

عنوان مقاله English

The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate

نویسندگان English

Vahab Mohammadzadeh 1
Edris Arjeh 2
Dariush Masoumi 3
Asgar khosrowshahi 4
1 Urmia University
2 urmia
3 Urmia University
4 Urmia university
چکیده English

In this study, stevia and guar were used as alternatives for sucrose and fat in frozen yogurt formulation, respectively. For this purpose, a completely randomized block design with 0-100% replacement levels for stevia and 0, 0.25 and 0.5 % for guar gum was used. To investigate the effect of applied treatments, the physicochemical properties of frozen yogurt including acidity, viscosity, overrun, firmness, first drop time of melting and amount of melting were measured. The results showed that the viscosity decreased by increasing the level of stevia as a replacement for sucrose, while, overrun increased with increasing levels of sucrose substitution with stevia. All levels of stevia and guar replacement resulted in a significant increase in firmness. Also, with increasing the concentration of stevia and guar gum, the first drop time and stability of the sample increased. The results showed that stevia and guar gum are good alternatives to sucrose and fat, respectively, and samples containing 75-100% stevia and 0.5% guar were identified as the optimal treatment.

کلیدواژه‌ها English

Frozen yogurt
Stevia
Guar Gum
Physicochemical properties
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