تاثیر صمغ دانه ریحان بر ویژگی های فیزیکوشیمیایی و حسی ماست کم چرب

نویسندگان
نسیم الماسی 1
جعفر محمد زاده میلانی 2
لیلا نجفیان 3
1 دانش اموخته کارشناسی ارشد، گروه علوم وصنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
2 استاد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 استادیار گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
10.52547/fsct.18.121.1
چکیده
با توجه به افزایش تمایل جهت مصرف فرآورده های کم چرب یا بدون چربی،امروزه ترجیح داده می شود که از شیر کم چرب جهت تهیه ماست استفاده گردد. برای جبران نقش چربی در ویزگی های حسی و فیزیکوشیمیایی ماست به خصوص ویسکوزیته آن استفاده از صمغ ها به عنوان ترکیبات جاذب آب می تواند در این زمینه مفید باشد. در این پژوهش تاثیر صمغ دانه ریحان بر ویژگی های فیزیکوشیمیایی و حسی ماست کم چرب مورد بررسی و ارزیابی قرار گرفت. صمغ دانه ریحان در چهار سطح (2/0 ، 15/0 ، 1/0 و0 درصد وزنی) به ماست کم چرب تهیه شده اضافه و سپس آزمون های سنجش بافت، ویسکوزیته ظاهری، اسیدیته قابل تیتراسیون، pH، آنالیز بافت و آزمون حسی در روزهای 1 ، 7 و 14 پس از تولید روی آنها انجام شد مطابق نتایج به دست آمده میزان اسیدیته محصولات با صمغ 2/0 % در طول مدت نگهداری از33/113 به 3/130 افزایش ولی میزان pH از 35/4 به 31/4 کاهش یافت. ویسکوزیته نمونه ها با گذشت زمان افزایش یافته و از 3/7463 به 3/8189 pa.s رسید علاوه بر این نمونه های حاوی صمغ 2/0 %، ویسکوزیته بالاتری نسبت به نمونه شاهد نشان دادند همچنین سفتی و چسبندگی ماست های حاوی صمغ با افزایش درصد صمغ سیر صعودی داشته است به طوری که از سفتی 3/89 به 67/93 g و چسبندگی 09/0 g در روز اول به 79/0 g در روز 14 پس از تولید رسیدند و به همان نسبت میزان آب اندازی از 86/7 به 04/7 g کاهش یافت. نتایج ارزیابی نشان داد که افزودن صمغ دانه ریحان در سطح 2/0 % باعث بهبود ویژگی های حسی و فیزیکوشیمیائی ماست کم چرب شده است و استفاده از این صمغ در این سطح در ماست کم چرب موفقیت آمیز می باشد.
کلیدواژه‌ها
ماست کم چرب
صمغ دانه ریحان
ویسکوزیته
آزمون حسی

موضوعات

عنوان مقاله English

Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt

نویسندگان English

Nasim Almasi 1
Jafar Mohammadzadeh Milani 2
Leila Najafian 3
1 M.Sc Graduate, Department of Food Science & Technology, Sari Branch, Islamic Azad University, Sari, Iran
2 Professor, Department of Food Science & Technology, Sari, Agricultural Science and Natural Resources University (SANRU)
3 Assistant Professor, Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
چکیده English

According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.

کلیدواژه‌ها English

low-fat yogurt
Basil seed gum
Viscosity
Sensory evaluation
]1[ Yademellat, M., Jooyandeh, H. and Hojjati, M. 2017. The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt, Journal of Food research, 27(4): 181-171.
]2[ Nateghi, N. 2019. An Investigation about Possibility the Manufacture of Low-Fat Stirred Yoghurt Using Zedo Gum, Journal of food engineering research, 18(67): 29-42.
]3[ Gheybi, N. and Ashrafiyorganloo, R. 2019. The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt, Iranian Journal of biosystem engineering, 50(4): 963-975.
]4[ Faraji, F., Pourahmad, R. and Hashemiravan, M. 2015. Effect of Arabic gum and Tragacanth gum on viability of Lactobacillus casei and physicochemical and sensory properties of probiotic reconstituted yogurt. Journal of Food research, 26(1).
]5[.Razavi, S.M.A., Mortazavi, S.A., Matia-Merino, L., Hosseini-Parvar, S.H., Motamedzadegan, A. and Khanipour, E. 2009. Optimisation study of gum extraction from Basil seeds (Ocimumbasilicum L.). International Journal of Food Science and Technology, 44:1755–1762.
]6[ Salehi, F. and KashaniNejad, M. Effect of sodium chloride salts on the properties of basil gum. 2014. Food Science and Nutrition, 11 (4): 34-25.
]7[ Behnia, A., Karazinan, H., Need, R. and MohammadiNefchi, A.S. 2014. The effect of royal seed gum on rheological and tissue properties of low fat yogurt. Journal of Research and Innovation in Food Science and Technology, 3 (3): 266-255.
]8[ Hadi, M., Soltani, M. and Modammadi, S. 2020. Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt. Journal of food science and technology, 17(101).
]9[ Amiri, A.M., Alamy, M. and Rezaei, R. 2010. The effect of hydrocolloid on the physico-chemical properties of low-fat yogurt. (2010), Iranian Journal of Food Science and Technology, 6 (3): 209-201.
BahramParvar, M., Razavi, S.M.A. and Mazaheri Tehrani, M. 2012. Optimising the ice cream formulation using basil seed gum (Ocimumbasilicum L.) as a novel stabiliser to deliver improved processing quality. International of Journal Food Science and Technology, 47:2655–2661]
[10[ Institute for Standardization and Industrial Research of Iran. 2003. Yogurt-Specifications and Test Method, National Iranian Standard, No. 695.
]11[ Institute for Standard and Industrial Research of Iran, 2003, pH and pH measurements, National Iranian Standard No. 2852 No.
]12[ Tamime, A. Y., Barrantes, E. and Sword, A. M. 1996. The effects of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology, 49, 1-10.
]13[ Motahmadzadegan, A.S. Shahidi, A. HosseiniParvar, E. Abdali, S. 2015. Investigating the effect of gelatin type on the functional properties of lipid-shaped yogurt. Journal of Food Science and Technology, 7 (47): 42-33.
]14[ Barrantes, E., Tamime, A. Y. and Sword, A. M. 1994. Production of lowcalorie yogurt using skim milk powder and fat-substitute. 3. Microbiological and organoleptic qualities. Milchwissenschaft, 49, 205-208.
]15[ Malone, M.E., Appelqvist, I.A.M. and Norton, I.T. 2002. Oral behavior of food hydrocolloids and emulsions.Part 2. Taste and aroma release. Food hydrocolloids. 17:775-784.
SakhavatiZadeh, S. and SadeghZadehfar, Sh. The effect of guar gum as a fat substitute on the chemical and sensory properties of low-fat yogurt. 2013. Innovation in Food Science and Technology, 5 (2): 42-51.
]16[ Lucey, J. A. 2004. Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology, 57, 77–84.
]17[ Radi, M., Noakousari, M. and Amiri, S. 2009. Physicochemical, textural and sensory properties of low fat yogurt produced by using modified wheat starch as a fat replacer. Journal of applied science, 11, 2194-2197.
]18[ Sahan.N., Yasar, K. and Hayaloglu, A.A. 2008. Physical, chemical and flavor quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22, 1291–1297.
]19[.Abbasi, Q. and Rahimi, S.1384. Investigating the effect of concentration, temperature, pH and rotational speed on the flow behavior of Iranian gum gum. Quarterly Journal of Iranian Food Science & Technology, 2 (4): 42-29.
]20[. Burkus, Z. and Temelli, F. 2005. Rheological properties of barley b-glucan. Carbohydrate Polymers, 59, 459–465 .
]21[ Fiszman, S.M., Lluch, M.A. and Salvador, A. 1999. Effect of addition of gelatin on micro structure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal, 9: 895-901.
]22[ Supavititpatana, P., IndrariniWirjantoro, T., Apichartsrangkoon, A. and Raviyan, P. 2008. Addition of gelatin enhanced gelatin of corn-milk yogurt . Food Chemistry. 106: 211-216.