بررسی ویژگی های فیزیکی شیمیایی و حسی شیر کاکائوی فراسودمند حاوی شیره توت،آب پنیر و هیدروکلوئیدهای مختلف

نویسندگان
بیتا بخشی 1
وحید حکیم زاده 2
حسن رشیدی 3
1 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.
2 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
3 گروه صنایع غذایی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی سازمان تحقیقات آموزش و ترویج کشاورزی مشهد ایران.
10.52547/fsct.18.118.337
چکیده
این مطالعه با هدف تولید یک نوشیدنی شیری طعم­دار فراسودمند با استفاده از شیره توت (به عنوان منبع ترکیبات زیست فعال)، کاکائو (به عنوان طعم دهنده) و هیدروکلوئیدهای مختلف از جمله اینولین، صمغ گوار و ژلاتین به عنوان پایدار کننده در دو فرمولاسیون پرچرب و کم چرب انجام شد. پایدارکننده های مورد مطالعه شامل اینولین، گوار و ژلاتین ( در سطوح 25/0و 5/0 درصد) بودند. مقدار شیره توت در تمام نمونه­ها یکسان بود. نتایج نشان داد که بکارگیری پایدار کننده ها بطور معنی­داری (05/0p<) باعث کاهش pH و افزایش اسیدیته­ی نمونه ­هاشد. همچنین مطالعات نشان داد که ویسکوزیته و میزان رسوب تیمارها کاملاً وابسته به وجود هیدروکلوئیدها و چربی در فرمولاسیون آن ها بود. به این صورت که افزایش مقدار هیدروکلوئیدها در نمونه­های پرچرب سبب افزایش معنی­دار ویسکوزیته و کاهش رسوب در نمونه­ها گردید و بدین ترتیب پایداری محصول نهایی افزایش یافت. همچنین نمونه های پرچرب و دارای سطوح بالای پایدارکننده پذیرش کلی بیشتری را در مطالعه خصوصیات حسی به خود اختصاص داد. به طورکلی تیمار حاوی 5/0 درصد اینولین، 5/0 درصد گوار و 5/0 درصد ژلاتین به عنوان پایدار کننده منجر به بهبود خصوصیات فیزیکوشیمیایی و حسی مطلوب در نوشیدنی شیری فراسودمند مورد مطالعه گردید.
کلیدواژه‌ها
توت
پایدارکننده
فراسودمند
ویسکوزیته
هیدروکلوئید

موضوعات

عنوان مقاله English

Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids

نویسندگان English

Bita Bakhshi 1
Vahid Hakimzadeh 2
Hassan Rashidi 3
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
3 Khorasan Razvi agricultural and natural resources research and education center, AREEO, Mashhad, Iran.
چکیده English

This study aims to produce drinkable flavored milk using berry juice (as a source of functional compounds), cacao and various hydrocolloids such as inulin, guar gum and gelatin as stabilizing in both low and high fatty formulation. The stabilizers included inulin, guar and gelatin (at levels of 0.25 and 0.5%). In all samples, the amount of berry juice was the same. The results showed that application of stabilizers significantly (P< 0.05) decreased pH and increased acidity. Studies also showed that the viscosity and sedimentation rate of the samples were completely dependent on the presence of hydrocolloids and fat in their formulation. So that, increasing the amount of hydrocolloids and fat in the formulation significantly increased the viscosity of the samples and reduced the deposition of the particles in the product, thereby stabilizing the final product. High-fat formulation with high levels of sustainability yielded higher overall acceptance in the study of sensory properties, too. In general, the treatment containing 0.5% inulin, 0.5% guar and 0.5% gelatin as a stabilizer resulted in improvement of the physical and sensory properties of the functional drinkable milk

کلیدواژه‌ها English

Berry
Functional
Hydrocolloids
stabilizer
Viscosity
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