تاثیر استفاده از پودر گلابی بر خواص فیزیکوشیمیایی، بافتی و حسی ماست قالبی کم چرب

نویسندگان
فرناز سادات میرعظیمی 1
مصطفی سلطانی 2
سوده محمدی 3
1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه علوم و مهندسی صنایع غذایی،دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشگده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.19.122.377
چکیده
فرآورده های لبنی کم چرب به دلیل محتوای پایین چربی، دارای ویژگیهای بافتی و حسی مطلوبی نیستند. پودر گلابی به علت کمک به بهبود بافت، دارا بودن ترکیبات تغذیه­ای مطلوب نظیر پکتین، لیگنان­ها، ترکیبات فنولیک و غنی بودن از لحاظ فیبر رژیمی می­تواند به عنوان جایگزین چربی بر پایه­ی کربوهیدرات به منظور غنی­سازی و بهبود بافت محصولات لبنی کم­چرب مورد استفاده باشد. در این راستا، نمونه های ماست قالبی از شیر پر چرب (3% چربی)، شیر کم­چرب (1.5% چربی) و افزودن پودر گلابی با نسبت های 1، 2 و 3 درصد به شیر کم­چرب تولید شدند. نمونه­های تولید شده به مدت 15 روز در دمای 1±4 درجه­ی سانتی­گراد قرار گرفت و ویژگی­های فیزیکوشیمیایی، بافتی و حسی آن­ها در طول دوره ی نگهداری مورد ارزیابی قرار گرفت. با افزایش فیبرگلابی در نمونه‌های ماست، در حالیکه مقادیر pH، آب اندازی و امتیازات عطر و طعم به طور معناداری کاهش یافتند، مقادیر اسیدیته، ظرفیت نگهداری آب، ویسکوزیته و سختی بافت به طور معناداری افزایش یافت(p<0.05) . از سوی دیگر، در طول دوره­ی انبارداری، مقادیر اسیدیته، ظرفیت نگهداری آب، ویسکوزیته و سختی بافت به طور معناداری افزایش یافته و مقادیر pH، آب اندازی و عطر و طعم به طور معناداری کاهش پیدا کرد(p<0.05). در مجموع، می­توان نتیجه گرفت که استفاده از 1 درصد پودر گلابی منجر به تولید بهترین نمونه‌ی ماست کم­چرب از نظر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی شد.
کلیدواژه‌ها
ماست کم چرب
پودر گلابی
خواص فیزیکوشیمیایی
خواص بافتی
ویژگیهای حسی

موضوعات

عنوان مقاله English

Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt

نویسندگان English

Farnaz Sadat Mirazimi 1
Mostafa Soltani 2
Sudeh Mohammadi 3
1 Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran, Iran
2 Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
3 Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
چکیده English

Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water-holding capacity and hardness and a significant decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, hardness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The yogurt manufactured with 1% of pear powder received the highest overall acceptability scores among the yoghurts fortified with pear powder. In conclusion, using 1% of pear powder for manufacturing low-fat set-type yoghurt had the best results in terms of physicochemical, texture and sensory characteristics.

کلیدواژه‌ها English

low-fat yogurt
pear powder
Physicochemical properties
Textural properties
Sensory characteristics
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