ماست کم چرب فراسودمند غنی شده با آرد دانه بزرک

نویسندگان
فرناز فتوحی 1
مهناز منافی 2
1 دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد خوی.
2 استادیار گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد خوی.
10.52547/fsct.18.114.277
چکیده
هدف از اجرای این پژوهش تولید ماست قالبی فراسودمند با استفاده از آرد دانه بزرک بود. برای این منظور تاثیر افزودن آرد دانه بزرک (کتان) درغلظت­های مختلف(5/0، 1 و 5/1 درصد) به همراه نمونه کنترل (بدون آؤددانه بزرک) در زمان های نگهداری متفاوت (روز 1، 7، 14 و 21) بر ویژگیهای فیزیکی، شیمیایی، میکروبی و حسی نمونه های ماست قالبی مورد بررسی قرار گرفت. نتایج نشان داد که افزایش غلظت آرد دانه بزرک از 5/0 تا 5/01%، روی مقادیر pH ، اسیدیته و پراکسید تاثیر معنی‌داری نداشت، اما با با بالا رفتن سطح آرد دانه بزرک مقدار ماده خشک و ویسکوزسته ماست افزایش و میزان آب اندازی آن کاهش یافت. با افزایش زمان نگهداری نمونه­های ماست، میزان ماده خشک و اسیدیته افزایش و میزان pH و ویسکوزیته کاهش نشان داد. با گذشت زمان نگهداری، میزان پراکسید نمونه­ها نیز افزایش معنی‌داری را نشان داد. شمارش کپک و مخمر با افزایش غلظت آرد دانه بزرک تا 5/1 %، تغییر قابل توجهی نداشت و با افزایش مدت زمان نگهداری بیشتر شد. از نظر ویژگی های حسی، نمونه­های کنترل و نمونه­های دارای 5/0% آرد دانه بزرک بالاترین امتیاز را کسب کردند ولی با افزایش زمان نگهداری کاهش معنی‌داری در امتیازات دریافت شده مشاهده شد. با توجه به خواص تغذیه­ای دانه بزرک و حضور اسیدهای چرب ضروری در آن، استفاده از 5/0 درصد آرد دانه بزرک می­تواند با حفظ خواص شیمیایی و فیزیکی ماست کم جرب به تولید فراورده ای فراسودمند کمک کند.
کلیدواژه‌ها
آرد دانه بزرک
ماست کم چرب
فراسودمند
غنی سازی

عنوان مقاله English

Production of functional low-fat yogurt fortified with flaxseed flour

نویسندگان English

Farnaz Foutohi 1
Mahnaz Manafi Dizaj Yekan 2
1 Graduate Master
2 Academic Member
چکیده English

The target of present study was production of functional low-fat yogurt fortified with flaxseed flour. The effect of different concentrations of flaxseed flour (0.5, 1 and 1.5%) during different storage time (1, 7, 14, 21 days) have been studied on physicochemical, microbial and sensory properties of Low fat yogurt. The results showed that increasing in flaxseed flour had no significant effect on pH, acidity and peroxide value while significantly synergies and dry matter increased and pH and viscosity decreased. With increasing in storage time, dry matter and Acidity increased, while pH and viscosity decreased. Peroxide values increased significantly during storage of yogurt samples. Different levels of flaxseed flour had no significant effect on mold and yeast counts, while it has showed significant increase with increasing in storage time. Regarding to sensory properties, the most scores were obtained for control and with 0.5% flaxseed flour samples. while scores were reduced during storage. Regarding to nutritional properties of flaxseed flour and including essential fatty acids, addition of 0.5% flaxseed flour with preserving chemical and physical properties can help to produce functional low fat yogurt.

کلیدواژه‌ها English

Flaxseed flour
Low fat Yogurt
Functional
Fortification
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