تولید پنیر خامه ای کم چرب سین بیوتیک با استفاده از صمغ قدومه شهری و کتان

نویسندگان
رضا شهرکی 1
امیر حسین الهامی راد 1
جواد حصاری 2
مصطفی شهیدی نوقابی 3
احمد پدرام نیا 1
1 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
2 گروه علوم و صنایع غذایی، دانشگاه تبریز، تبریز، ایران.
3 گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
10.52547/fsct.19.122.257
چکیده
افزایش آگاهی مصرف کنندگان در خصوص ارتباط بین رژیم غذایی و سلامتی سبب شده است تولیدکنندگان همواره در پی راهکارهایی جهت فرموله کردن محصولات کم­چرب لبنی از جمله پنیر خامه­ای با خصوصیات کیفی مطلوب باشند. هدف از این پژوهش استفاده از صمغ دانه قدومه شهری و کتان به عنوان جایگزین چربی در فرمولاسیون پنیر خامه­ای بود. در این پژوهش اثر نسب های مختلف صمغ دانه قدومه شهری (1-0 درصد وزنی/ وزنی) و دانه کتان (1-0 درصد وزنی/ وزنی) بر خواص فیزیکوشیمیایی، حسی و بقای پروبیوتیک ها در پنیر خامه­ای کم­چرب سین­بیوتیک در طول دوره 45روزه انبارمانی استفاده گردید. نتایج نشان داد که با افزایش میزان صمغ دانه کتان و قدومه شهری میزان رطوبت، سفتی، پیوستگی، ارتجاعیت، چسبندگی و ارتجاعیت پنیر خامه­ای کم­چرب بطور معنی داری افزایش پیدا کرده در حالی pH و اسیدیته بدون تغییر بودند. یافته­ها نشان داد که استفاده از صمغ دانه کتان و قدومه شهری در غلظت 5/0% موجب بهبود ویژگی­های ارگانولپتیکی می شود. با افزایش زمان انبارمانی pH نمونه­ها مختلف بر خلاف اسیدیته کاهش پیدا کرد. همچنین انبارمانی تاثیر منفی بر ویژگی­های بافتی داشت. شمارش پروبیوتیک­ها در پایان زمان انبارمانی نشان داد تنها نمونه حاوی مقادیر بهینه صمغ کتان و قدومه شهری دارای میزان باکتری­های پروبیوتیک در رنج استاندارد می باشد. به طور کلی نتایج این پژوهش نشان داد که با بهره­گیری از صمغ دانه کتان و قدومه شهری به عنوان جایگزین چربی در پنیر خامه­ای کم­چرب سین­بیوتیک می­توان محصولی با ویژگی­های مشابه نمونه پرچرب تولید کرد.
کلیدواژه‌ها
پنیر خامه‌ای کم‌چرب
سین‌بیوتیک
صمغ دانه قدومه شهری
صمغ دانه کتان

موضوعات

عنوان مقاله English

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

نویسندگان English

reza shahraki 1
Amir Hossein Elhamirad 1
Javad Hesari 2
Mostafa Shahidi noghabi 3
احمد Pedram nia 1
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 Department of food science and technology, University of Tabriz, Tabriz, Iran.
3 Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
چکیده English

The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

کلیدواژه‌ها English

low-fat cream cheese
Synbiotic
Alyssum homolocarpum seed gum
Flaxseed gum
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