استفاده از شیر سویا در تولید پودر کشک فراسودمند و تعیین ویژگی های آن

نویسندگان
حسن رشیدی 1
پروین دخت معتمدالشریعتی 2
محسن قدس روحانی 3
وحید حکیم زاده 4
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات ترویج و آموزش کشاورزی، مشهد، ایران
2 دانش آموخته ی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی
3 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، ترویج و آموزش کشاورزی، مشهد، ایران
4 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، ایران
10.52547/fsct.17.109.65
چکیده
سویا و محصولات حاصل از آن به عنوان فراورده های فراسودمند مورد توجه قرار گرفته است. با هدف استفاده از سودمندی های شیر سویا، مخلوط شیر گاو و شیر سویا در نسبت های مختلف (صفر، 20، 40،60،80 و 100 درصد شیر سویا) تبدیل به ماست و سپس کشک مایع تولید شد. کشک مایع با استفاده از خشک کن پاششی به پودر کشک تبدیل و ویژگی های فیزیکوشیمیایی و حسی آن اندازه گیری شد. نتایج نشان داد که مقدار رطوبت پودر کشک از 1/3 درصد در نمونه حاصل از شیر گاو به 96/3 درصد در نمونه تهیه شده از شیر سویا و همچنین پروتئین از 2/29 درصد به 57/65 درصد افزایش و مقدار اسیدیته از 72/1 به 8/0 درصد کاهش یافت (05/0 ≥P). همچنین افزایش شیر سویا باعث افزایش ویسکوزیته و قوام کشک بازسازی شده شد. افزودن شیر سویا تا 40 درصد از نظر طعم و رنگ تفاوت معنی داری نسبت به نمونه شاهد ایجاد نکرد، اما افزودن شیر سویا در سطوح بیشتر از 40 درصد باعث کاهش معنی دار (05/0 ≥P) امتیاز طعم و رنگ گردید. شیر سویا باعث کاهش امتیاز پذیرش کلی کشک بازسازی شده گردید که این کاهش تا سطح60 درصد شیر سویا معنی دار نبود.
کلیدواژه‌ها
شیر سویا
ویژگی های حسی
پودر کشک
غذاهای فراسودمند

موضوعات

عنوان مقاله English

The use of soy milk in the production of functional Kashk powder and determining its characteristics

نویسندگان English

hassan rashidi 1
parvindokht moatamedolshariati 2
Mohsen Ghods rohani 3
Vahid Hakimzadeh 4
1 Khorasan Razavi agricultural and natural resources research and education center, AREEO, Mashad, Iran
2 khorasan Razavi Agricultural and natural resources Research and education center
3 khorasan razavi agricultural and natural resources research and education center, AREEO, mashad, Iran
4 Department of Food Science and Technology, Quchan Branch, islamic Azad University, Quchan, Iran.
چکیده English

soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk.

کلیدواژه‌ها English

Soy milk
Sensory characteristics
kashk powder
Functional foods
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