تأثیر جایگزینی شکر با شربت افرا بر ویژگی های فیزیکوشیمیایی، رئولوژیکی، میکروبی و حسی بستنی

نویسندگان
Sedigheh Yazdanpanah
مهناز پیری
گروه صنایع غذایی ، واحد کازرون ، دانشگاه آزاد اسلامی ، کازرون ، ایران
10.52547/fsct.17.101.117
چکیده
شربت افرا یک شیرین­کننده طبیعی است که می­تواند جایگزین ساکارز شود. این ترکیب حاوی پلی­فنول­ها، آنتی­اکسیدان­ها، ترکیبات ترمیم­کننده سلول­های عصبی، کلسیم، آهن و سایر ترکیبات است که می تواند باعث ارتقای بهداشت تغذیه و امکان تولید محصولات کم­کالری گردد. اصلی­ترین نقش قندها در افزایش مطلوبیت محصول، مربوط به نقش شیرین کنندگی آنها، بهبود خصوصیت خامه­ای و کمک به بارز شدن عطر و طعم میوه­ای می­باشد. با تمام فوایدی که ساکارز به عنوان یک شیرین کننده طبیعی دارد، اما به دلیل عوارض جانبی نامطلوب مصرف بالای آن توصیه نمی­شود. هدف از انجام این پژوهش بررسی امکان جایگزینی شکر با شربت افرا و تأثیر آن بر ویژگی­های فیزیکوشیمیایی، رئولوژیکی، میکروبی و حسی بستنی بوده است. در این مطالعه شربت افرا در سطوح 0، 25، 50 و 75 درصد به عنوان جایگزین شکر برای تولید بستنی استفاده و بررسی شد. سپس آزمایشات فیزیکوشیمیایی، رئولوژیکی، میکروبی و حسی انجام شد. نتایج آزمون­ها بر اساس طرح کاملا تصادفی در سطح احتمال 5% تجزیه و تحلیل شد. با افزایش درصد جایگزینی، مقدار ویسکوزیته و سفتی تیمارها به طور معنی­داری افزایش یافت (05/0>p). مقدار ماده خشک، افزایش حجم، وزن مخصوص، سرعت ذوب به طور معنی داری کاهش یافت. بررسی نتایج آزمون­های حسی نشان داد که جایگزینی تا سطح 50 و 75 درصد تأثیر معنی­داری بر پذیرش کلی در مقایسه با شاهد داشته است و جایگزینی در سطح 50 درصد به عنوان مناسب­ترین سطح جهت جایگزینی انتخاب شد. با توجه به اینکه در کشور امکان بهره­برداری از درخت افرا وجود دارد، بنابراین از شربت افرا به تنهایی یا در ترکیب با سایر شیرین کننده­ها می­توان در محصولات غذایی گوناگون و دسرهای لبنی برای شیرین کردن، افزایش طعم، تولید محصولات کم­کالری و رژیمی مناسب تمام سنین استفاده کرد.
کلیدواژه‌ها
بستنی
شربت افرا
سرعت ذوب‌شدن
ویسکوزیته

موضوعات

عنوان مقاله English

Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream

نویسندگان English

Sedigheh Yazdanpanah
mahnaz piri
Department of Food Science and Technology,Kazerun branch, Islamic Azad University,Kazerun, Iran
چکیده English

Maple syrup is a natural sweetener that it can replace sucrose. This compound contains polyphenols, antioxidants, repair compounds of nerve cell, calcium, iron and other compounds that it can promote nutritional health and the Possibility to produce low calorie products. The main role of sugars in enhancing the product's desirability is related to their sweetening role, improving the creamy properties and helping to highlight the fruity aroma. With all the benefits that sucrose has as a natural sweetener, it's high consumption is not recommended because of its undesirable side effects. The purpose of this study has been to investigate the possibility of sugar substitution with maple syrup and its effect on physicochemical, rheological, microbial and sensory characteristics of ice cream. In this study maple syrup was used and reviewed at 0, 25, 50 and 75% levels as sugar substitute for ice cream production. Then physicochemical, rheological, microbial and sensory tests were performed. The results of the tests were analyzed on the basis of completely randomized design at 5% probability level. With increasing replacement percentage, the viscosity and hardness of treatments increased significantly (p <0.05). The amount of dry matter, volume increase, specific gravity, melting speed were reduced significantly. The results of sensory tests showed that replacement at 50% and 75% had a significant effect on overall acceptance compared to control, and replacement at 50% was selected as the most appropriate replacement level. According to there is in the country, possibility to operation from maple tree, therefore, from maple syrup alone or in combination with other sweeteners can be used in various food products and dairy desserts to sweeten, increase flavor, production of low-calorie and dietary products suitable for all ages.

کلیدواژه‌ها English

Ice cream
Maple syrup
Melting speed
Viscosity
[1]. Mattila-Sandholm, T., Myllarinen, P., Crittenden, R., Mogensen, G., Fonden, R. Sarrela,MTechnological challenges for future probiotic foods. International Dairy Journal, 85, 829-815. 2002.
[2]. Granger. C, Langendorff. V, Renouf. N, Barey. P, Cansell. M, (2004), Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study, Dairy Science, 87, 810-812.
[3]. Mourtazavi, S. A., Ghouds rohani, M.Joyandeh, H. (1995). Milk and dairy technology, Publications, Ferdowsi University of Mashhad, 185.
[4]. Al-Farsi, M. (2003). Clarification of date juice. International Journal of Food Science and Technology, 38, 241-245.
[5]. Foulkes, P.H. (1977). Replacement of sugar in sugar-containing food and process. United State Patent, No. 4, 055, 676.
[6]. Amani, M., M. Esmaeilnia, M. Hasani, Sh. Yazdani H. Beheshti. (1996). The result of first quantitative, qualitative and silvicaltural investigation in young planting stand in the experimental design thinning. Pajouhesh and Sazandegi, 31(2), 6-21. (In Persian)
[7].Baldini, M., Danuso, F., Turi, M. (2004). Evaluation of new clones of Jerusalem artichoke for inulin and sugar yield from stalks and tubers. Industrial Crops and Products, 19, 25–40.
[8]. Hamad, A. M., Mustafa, A. I., Al-Kahtani, M. S. (1983). Possibility of utilizing date syrup as sweetening and flavoring agent in ice cream making. Proceedings of the First Symposium on theDate Palm, 544-550.
[9]. Akin, M.B., Akin, M.S., Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104,93-99.
[10]. Isik, U., Boyacioglu, D., Capanoglu, E., Erdil, D. (2011). Frozen yogurt with added inulin and isomalt, dairy science, 94, 1647-1656.
[11]. Giri, A., Rao, H., Ramesh, V. (2014). Effect of partial replacement of sugar with stevia on the quality of kulfi, Food Science Technology, 51,1612-1616.
[12]. Kurt, A., Cengiz, A., Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143(Supplement C), 116-123.
[13]. Bahram Parvar, M., Haddad Theodor, MH., Amini, A.M. (2009). The effect of replacing different amounts of carboxymethyl cellulose and thalassa gum with Balmong Shirazi gum on the properties of creamy ice cream. Iranian Journal of Food Science and Technology Research, 37-48.
[14]. Marshall, R.T. Arbuckle, W.S. (1996). Ice Cream:5^th ed.Chapman and hall, New York, 29-40, 230-231, 258-270.
[15]. AOAC, (2005). Official methods of analysis, ice cream and frozen dessert, 18th editions. Association of Official Analytical Chemists, Washington, 93-96.
[16]. Akalin, A. S., Karagozlu, C. And Unal, G. (2008). Rheological properties of reduced fat and low-fat ice-cream containing whey protein isolate and inulin. European Food Research Technology, 227, 889-895.
[17]. Alvarez, V., Wolters, B. C., Vodovotz, L. Y., Ji, T. J. (2005). Physical Properties of Ice Cream Containing Milk Protein Concentrates. American Dairy Science Association 88,862–871.
[18]. Lu, T.j., Chung, C.W., Chang, Y.H.( 2002). Sensory and physicochemical analyses on commercial taro ice products. Journal of food and Drug Analysis, 10, 55-63.
[19]. Karaman, S., Toker, €O. S., Yüksel, F., Çam, M., Kayacier, A., Dogan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science, 97(1), 97-110.
[20]. Golestani, M., Pourahmad, R., Mahdavi Adeli, H. R. (2016). The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream . Journal of Food Science and Nutrition, 13(51), 25-32.
[21]. Meshkat, A. Chegi, B. (2010). Science and Technology of Ice cream. , Aiizh Edition, 170-230.
[22]. Mardani, M. (2014). Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions. Journal of production and preservation of food, 6(1), 85-101.
[23]. Farahnaky, A., Mardani, M., Mesbahi, G., Majzoobi, M., & Golmakani, M. T. (2016). Some Physicochemical Properties of Date Syrup, Concentrate, and Liquid Sugar in Comparison with Sucrose Solutions. Journal of Agricultural Science and Technology, 18(3), 657-668.
[24]. Sofjan, R.P., Hartel, R.W. (2004). Effect of Overrun on Structural and Physical characteristics of Ice Cream, International Dairy Journal, 14(3), 255-262.
[25].Gohari Ardabili., A. (2004). Effect of date syrup as a substitute for sugar on thephysicochemical and sensory properties of soft ice cream. Journal of Food Science, 2(1), 23-32.
[26]. Ozdemir, C., Dagdemir, E., Ozdemir, S., Sagdic, O. (2008). The effects of using alternative sweeteners to sucrose on ice cream quality. Journal of food quality, 31(4),415-428.
[27].Goff, H.D. (2000). Controlling ice cream structure by examining fat-protein interactions. The Australian J. Dairy Tech, 55, 78.
[28]. Raftani Amiri, Z., Ahmadi, M. A. (2015). Investigation of the Possibility of Carboxymethyl Cellulose Replacement with Tragacanth Gum on the Physical and Sensory Properties of Ice Cream, Journal of Food Industry Research, 24(2), 290-279.
[29]. Lindamood, J. B., Grooms, D. J., & Hansen, P. M. T. (1989). Effect of hydrolysis of lactose and sucrose on firmness of ice cream. Food Hydrocolloids, 3(5), 379-388.
[30]. Adapa, S., Dingeldein. H., Schmidt, K. A., Herald. T.J. (2000). Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers. Journal of Dairy Science 83(10), 2224-22295.
[31].Segall, K.I. Goff, H.D. 2002. A modified ice cream processing routine that promotes fat destabilization in the absence of added emulsifier. J. Int. Dairy., 12, 1013–1018.
[32]. Groschner, P. (1998). Production of ice cream by using honey instead of sugar. Deutsche Lebensmittel- Rundschau, 94(7), 214-217.
[33]. Fragi kafsh Gray, SA., Brave Fallah, M., Akbarian Meimand, MA. (2015). The effect of sugar substitution with grape juice on the physicochemical and sensory properties of vanilla. Modern Food Science and Technology, 2(6), 93-85.
[34]. Abdullah, M., Rehman, S., Zubair, H., saeed, H.M., Kousar, S., Shahid, M. (2003). Effect of skim milk in soymilk blend on the quality of ice cream. Pakistan Journal of Nutrition, 2(5), 305-311.
[35]. Gibson, G.R., Rastal, R.A. Fuller, R. (2004 ). The health benefits of probiotic and prebiotic. Gut Flora, Nutrition, Immunity and Health, Blackwell Publishing, Oxford, 52-26.
[36]. Telis, V. R. N., Telis-Romero, J., Mazzotti, H. B., Gabas, A. L. (2007). Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations. International Journal of food properties, 10(1), 185-195.
[37]. Homayouni-Rad, A., Bazrafshan, M. (2014). Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam. JFST, 43(11), 25-31
[38]. Saniah, K., Sharifah. M. (2012). The application of Stevia as sugar substitute using response surfaceMet hodology. Journal of Trop. Agriculture and Food. Science. 40(1), 23– 34.
[39]. Hashemi, N., Rabiei, H., Tavakolipour, H., Gazrani, S. (2015). Effect of sugar substitution of Stevia rebaudiana with sucrose on physico-chemical, rheological and sensory properties of saffron diet syrup, Saffron Agronomy Technology 2( 4), 303-310.
[40]. Mir Chuli Barazaq, AS. Mazaheri Tehrani, M. (2009). The Effect of Whole Ice Cream Solid Substitution on its Physical and Sensory Properties, Journal of Food Science and Technology, Third Year, Issue 1, 90.
[41]. Lim, S. Y., Swanson, B. G., Ross, C. F., Clark, S. ( 2008), High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream, Journal of dairy science, 91(4), 1308-1316.
[42]. BahramParvar, M., Tehrani, M. M. Razavi, S. M. (2013). Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage, Food Bioscience, 3, 10-18.
[43]. Reyes-Carmona, J., Yousef, G.G., Marteniz-Peniche, R.A., Lila, M.A. (2005). Antioxidant Capacity of Fruit Extracts of Blackberry (rubus sp.) Produced in different climatic regions. Journal of Food Science, 70(7), 497-503.
[44]. Taleb, H., Maddocks, S. E., Morris, R. K., & Kanekanian, A. D. (2016). The antibacterial activity of date syrup polyphenols against S. aureus and E. coli. Frontiers in microbiology, 7, 43-53.
[45]. Nazari, B. (2015). Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics, JFST, 49(12), 145-153.
[46]. Garcia-Perez, F.J., Lario, Y., Fernandez-Lopez, J., Sayas, E., Perez-Alvarez, J.A., Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation & cold storage. Color Research and Application, 30 (6), 457-463