تأثیر کاربرد عصاره زنجبیل روی خصوصیات آنتی‌اکسیدانی و فیزیکوشیمیایی ماست کم چرب

نویسندگان
سینا مولائی 1
زهرا لطیفی 2
مریم ثابت قدم 3
مریم خسروجردی 4
الهه رازقندی 4
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، سیستان و بلوچستان، ایران
2 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد ساری
3 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد سبزوار
4 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، خراسان رضوی، ایران
10.52547/fsct.18.121.21
چکیده
ماست طعم‌دار فرمولاسیون لبنی است که در تهیه آن از میوه و سبزیجات و عصاره‌های مختلفی استفاده می‌شود. در پژوهش حاضر از عصاره زنجبیل با مقدارهای مختلف 2، 4، 6 و 8 درصد در فرمولاسیون ماست استفاده گردید و پس از نگهداری ماست به مدت 1، 10 و 20 روز، فعالیت مهارکنندگی رادیکال‌های آزاد، ترکیبات فنولی و نیز آزمون‌های کیفی محصول (pH، اسیدیته، میزان آب­اندازی و ویسکوزیته) مورد ارزیابی قرار گرفت. نتایج حاصل نشان داد عصاره زنجبیل موجب شد تا ترکیبات فنولی محلول در آب و فعالیت آنتی اکسیدانی آن در طول مدت 10 روز نگهداری بیشتر از ماست ساده باشد. به طوری‌که پس از 10 روز بالاترین فعالیت آنتی اکسیدانی مربوط به ماست حاوی 6 و 8 درصد عصاره زنجبیل بود. کمترین میزان آب­اندازی در ماست حاوی 8 درصد عصاره زنجبیل مشاهده شد که تفاوت معنی داری با نمونه‌های دیگر داشت (P<0/05). افت pH ماست با افزایش درصد عصاره و نیز افزایش طول دوره نگهداری بیشتر ‌شد. افزودن عصاره زنجبیل به ماست موجب کاهش ویسکوزیته شد ولی تاثیر چندان معنی‌داری بر میزان اسیدیته محصول در زمان­های نگهداری نداشته است (P<0/05).
کلیدواژه‌ها
ماست
عصاره زنجبیل
آب اندازی
ویسکوزیته
فعالیت آنتی اکسیدانی

موضوعات

عنوان مقاله English

Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale)

نویسندگان English

Sina Moulaei 1
zahra latifi 2
Maryam Sabet Ghadam 3
Maryam Khosrojerdi 4
Elaheh Razghandi 4
1 Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Sistan and Baluchestan, Iran
2 Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch
3 Young Researchers and Elites Researchers Club, Islamic Azad University, Sabzvar Branch
4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Khorasan Razavi, Iran
چکیده English

The tasty yogurt is dairy formulation for which fruits and vegetables and various extracts are used in preparation process. In the present study, Ginger extract (Zingiber Officinale) was used in yogurt formulation in different quantities (2, 4, 6 and 8%) and inhibitory function of free radicals, phenol compounds as well as qualitative tests of product (pH, acidity, watering amount and viscosity) were evaluated after storing yogurt for 1, 10 and 20 days. The results illustrated that ginger extract caused water-soluble phenol compounds and their antioxidant function to become more than in simple yogurt during 10 days storage so that after 10 days the highest antioxidant activity belonged to yogurt including 6 and 8% of ginger extract. The lowest watering amount (water formation) was observed in yogurt including 8% ginger extract and it significantly differed from other samples (P>0.05). The pH loss increased further in yogurt with rising percentage of extract and also increasing storage period. Moreover, adding ginger extract to yogurt reduced viscosity, but there was no significant impact on acidity level of product during storage time (P<0.05).

کلیدواژه‌ها English

Yogurt
Ginger extract (Zingiber Officinale)
Watering
Viscosity
Antioxidant function
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