امکان سنجی تولید ماست کم‌کالری سین‌بیوتیک با استفاده از آرد موز سبز و ارزیابی خصوصیات فیزیکوشیمیایی، بافتی و حسی آن

نویسندگان
مریم نکوئیان 1
درنوش جعفرپور 2
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
10.52547/fsct.18.116.277
چکیده
این مطالعه به‌ منظور بررسی تأثیر استفاده از آرد موز سبز به‌عنوان جایگزین چربی بر ویژگی­های فیزیکوشیمیایی، بافتی و حسی ماست کم‌کالری سین­بیوتیک انجام گردید. بدین منظور مقادیر مختلف آرد موز سبز در غلظت­های 1، 2 و 3 درصد به ماست افزوده شد. هم­چنین پودر باکتری باسیلوس کواگولانس به میزان CFU/g 109 مورد استفاده قرار گرفت. در این پژوهش آزمون­های pH، اسیدیته، بافت، ویسکوزیته ظاهری، ارزیابی رنگ و ارزیابی حسی صورت پذیرفت و با دو نمونه ماست شاهد کم‌چرب و شاهد پرچرب مقایسه گردید. نتایج این تحقیق نشان داد که جایگزینی آرد موز سبز باعث کاهش معنی­دار میزان pH و میزان آب انداختگی نمونه­های ماست نسبت به نمونه شاهد کم­چرب شد. سفتی بافت و ویسکوزیته ظاهری با افزایش درصد آرد موز سبز، به‌طور معنی­داری افزایش پیدا کرده که در این میان، نمونه حاوی 2 درصد آرد موز سبز مشابه نمونه شاهد پرچرب بود. همچنین نتایج ارزیابی حسی نشان داد که مطلوب­ترین نتیجه مربوط به نمونه­های حاوی 1 و2 درصد آرد موز سبز بود. بنابراین می­توان نتیجه گرفت که آرد موز سبز 2درصد به دلیل دارا بودن خصوصیات فیزیکوشیمیایی مطلوب و ایجاد بافت و طعمی قابل‌قبول می­تواند به ‌عنوان جایگزین چربی برای تهیه ماست کم‌کالری سین­بیوتیک مورداستفاده قرار گیرد.
کلیدواژه‌ها
ماست کم چرب
آرد موز سبز
خواص رﺋﻮﻟﻮژیﮑﯽ
جایگزین چربی

موضوعات

عنوان مقاله English

Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it

نویسندگان English

Maryam Nekoueian 1
Dornoush Jafarpour 2
1 M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2 Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
چکیده English

This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 109 CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt.

کلیدواژه‌ها English

low-fat yogurt
Green banana flour
Rheological properties
Fat replacement
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