بهینه سازی فرمولاسیون شیر نارگیل حاوی صمغ تراگاکانتین با استفاده از روش سطح پاسخ

نویسندگان
فاطمه زرآبادی پور 1
زهرا پیراوی ونک 2
مهرناز امینی فر 3
1 دانشجوی کارشناسی ارشد، گروه علوم وصنایع غذایی، دانشکده داروسازی، دانشگاهعلوم پزشکی آزاد اسلامی، تهران، ایران.
2 دانشیار گروه پژوهشی فرآورده های غذایی، حلال و کشاورزی، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استانداد، کرج، ایران.
3 استادیار گروه پژوهشی فرآورده های غذایی، حلال و کشاورزی، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استانداد، کرج، ایران.
10.52547/fsct.17.104.13
چکیده
نارگیل منبع مناسب ترکیبات زیست فعال از نظر وجود توکوفرول و استرول‌های گیاهی محسوب می‌شود که به طور فزاینده­ای برای غنی ­سازی انواع محصولات غذایی مورد استفاده قرار می­‌گیرد. استفاده از پودر نارگیل در فرمولاسیون شیرهای طعم­دار با توجه به ترکیبات فیتواسترولی آن می­تواند موجب افزایش ارزش تغذیه­ای شیر و مقبولیت بیشتر آن از نظر ارگانولپتیکی در بین مصرف­کنندگان شود. با این حال یکی از چالش­ های اساسی در صنعت تولید شیرهای طعم‌دار، ناپایداری فیزیکی آنهاست که در این زمینه استفاده از هیدروکلوئیدها در غلظت مناسب می­تواند موثر واقع شود. بر این اساس هدف از این پژوهش دست­یابی به فرمولاسیون بهینه شیر نارگیل حاوی صمغ تراگاکانتین (بخش محلول کتیرا) با ویژگی­های کیفی مطلوب تعیین شد. بدین منظور از روش سطح پاسخ با طرح مرکب مرکزی به بررسی اثر صمغ تراگاکانتین در 5 سطح (0، 075/0، 15/0، 225/0 و 3/0 درصد) و پودر نارگیل در 5 سطح (2، 5/3، 5، 5/6 و 8 درصد) بر خواص فیزیکی و شیمیایی و حسی شیر نارگیل پرداخته شد. یافته­ های آماری نشان داد که افزایش پودر نارگیل و صمغ تراگاکانتین در فرمولاسیون شیر نارگیل منجر به کاهش معنی­دار pH و افزایش اسیدیته می‌شود (05/0p≤). بر پایه نتایج حاصل از آزمون ویسکوزیته، همگام با افزایش تراگاکانتین و پودر نارگیل در فرمولاسیون، ویسکوزیته افزایش پیدا کرد (05/0p≤). ≤). میزان رسوب نمونه­ها با افزایش پودر نارگیل افزایش یافت، در حالی­که افزایش میزان صمغ تراگاکانتین تاثیر دوگانه­ای بر میزان رسوب داشت و در مقادیر میانی صمغ تراگاکانتین، کمترین میزان رسوب مشاهده شد. همچنین ارزیابی حسی نمونه­های شیر نارگیل حاکی از آن بود که بیشترین مقبولیت حسی مربوط به نمونه­ های حاوی مقادیر میانی پودر نارگیل می­باشد اما صمغ تراگاکانتین تنها بر پارامترهای طعم و مقبولیت قوام تاثیرگذار بود.
کلیدواژه‌ها
فیتوسترول
بهینه‌سازی
روش سطح پاسخ (RSM)
شیر نارگیل
صمغ تراگاکانتین

موضوعات

عنوان مقاله English

Optimization of coconut milk formulation containing gum tragacanth using response surface method

نویسندگان English

Fatemeh Zarabadipour 1
Zahra Piravi-Vanak 2
Mehrnaz Aminifar 3
1 Department of Food Science and Technology, Islamic Azad University, Tehran, Iran
2 Standard Research Institute
3 Food Technology and Agricultural Products Research Center, Standard Research Institute
چکیده English

Coconut is a good source of bioactive compounds due to the presence of tocopherols and phytosterols, which are increasingly used to enrich various food products. The use of coconut powder in the formulation of flavored milk with regard to its phytosterol compounds can increase the nutritional value of milk and its organoleptic acceptability among consumers. However, one of the major challenges in the flavored milk industry is their physical instability, which can be effective in using hydrocolloids at the appropriate concentration. Therefore, the aim of this study was to determine the optimal formulation of coconut milk containing tragacanthin gum (solution of tragacanth) to achieve a product with Desirable quality characteristics. For this purpose, the response surface method with the central composite investigated the effect of tragacanthin gum on 5 levels (0, 0.075, 0.15, 0.225 and 0.3%) and coconut powder on 5 levels (2, 3.5, 5, 6/5 and 8%) on the physical, chemical and sensory properties of coconut milk was used. Statistical results showed that increasing coconut powder and tragacanthin gum in coconut milk formulation significantly decreased pH and increased acidity (p<0.05). According to the results of the viscosity test, the viscosity increased as the formulation of tragacanthin and coconut powder increased (p<0.05). Results show an increase of sedimentation amount once the coconut powder increased. While by increasing the gum tragacanthin concentration, there was a twofold effect in sedimentation amount and in average level of gum, the minimum amount of sediment was observed. Also, the sensory evaluation of coconut milk samples indicated that the highest sensory acceptability was for samples containing intermediate amounts of coconut powder. But tragacanthin gum only influenced the flavor and consistency of parameters. Finally, the sample consisted of 4.28% coconut powder and 0.15% tragacanthin gum as optimum sample with desirable physical, chemical and sensory properties.

کلیدواژه‌ها English

Phytosterols
Optimization
Response Surface Methodology (RSM)
Coconut Milk
Tragacanthin gum
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