بررسی و مقایسه خصوصیات فیزیکوشیمیایی و حسی بستنی سنتی تهیه شده از دو نوع شیر میش و گاو

نویسندگان
علیرضا شهاب لواسانی 1
آیدا گودرزی معظمی 2
محمدرضا اسحاقی 3
1 مرکز تحقیقات فناوری های نوین تولید غذای سالم، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، تهران، ایران.
2 دانش آموخته کارشناسی ارشد،گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
3 استادیار،گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.22034/FSCT.19.127.101
چکیده
رخواص بالای تغذیه ای و اثرات درمانی شیر گوسفند و فرآورده های لبنی حاصل از آن می تواند بسیاری از نیازهای سیستم بدن را با آثار سودمند خود برطرف کند. از درصدهای متفاوت شیر گاو و میش (25، 50، 75 و 100 %) در تهیه بستنی سنتی استفاده گردید. آزمون های فیزیکوشیمیایی و حسی از قبیل pH ، اسیدیته(دورنیک)، درصدهای چربی، مقاومت به ذوب ، ماده خشک و ویژگی های حسی شامل طعم، عطر و بو، بافت ، شیرینی و پذیرش کلی مورد بررسی قرار گرفت. این تحقیق دارای 5 تیمار بوده و کلیه آزمون ها در سه تکرار انجام گردید. از آزمون چند دامنه ای دانکن برای تعیین تفاوت میان میانگین ها در سطح اطمینان 95% و برای تجزیه و تحلیل آماری از نرم افزار SPSS استفاده شد. ضریب افزایش حجم بستنی در تمام نمونه ها 30 درصد بود. کمترین و بیشترین میزان اسیدیته (دورنیک) نمونه ها بترتیب مربوط به تیمارهای B و A بود. با افزایش میزان شیر گاو مقدار pH بستنی سنتی کاهش یافت و در بستنی حاوی100 % شیر گاو، بیشترین مقدار pH مشاهده گردید. با افزایش میزان شیر میش به میزان 75%، نمونه بستنی بیشترین درصد چربی و ماده خشک و درصد مقاومت به ذوب را داشت. ارزیابی حسی نشان داد که تیمار حاوی 50 % شیر گاو و 50 % شیر میش، دارای امتیاز بالاتر نسبت به سایر تیمارها و شبیه ترین تیمار به تیمار شاهد می باشد و به عنوان تیمار برتر انتخاب گردید.
کلیدواژه‌ها
بستنی سنتی
شیر گاو
شیر میش

موضوعات

عنوان مقاله English

The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk

نویسندگان English

Alireza Shahab Lavasani 1
Aida Godarzi Moazami 2
Mohammadreza Eshaghi 3
1 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 MSC Student, Department of Food Science and Technology, Varamin Branch, Islamic Azad University, Varamin,Iran.
3 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

High nutritional properties and therapeutic effects of sheep milk and dairy products can help many of the body's needs with its beneficial effects. Different percentages of cow's and sheep's milk (25, 50, 75 and 100%) were used in the preparation of traditional ice cream. Physicochemical and sensory tests such as pH, acidity (Dornik), fat percentages, melting resistance, dry matter and sensorial features such as flavor, odour, texture, sweetness and acceptability were studied. This research has 5 treatments and all tests were performed with 3 replications. Duncan's multiple range test was used to determine the difference between means at 95% confidence level and SPSS software was used for statistical analysis. The percentage of overrun in all samples was 30% as the same. The higher the percentage of cow's milk in the ice cream formulation, the lower the acidity, and conversely, the higher the percentage of sheep's milk in the ice cream formulation, the higher the acidity was observed. The pH of sample containing 100% cow's milk was highest. Traditional ice cream containing 75% of sheep's milk, had the highest percentages of fat, dry matter and melt resistance. According to the 5-point Hedonic sensorial features treatment containing 50% of cow's milk and 50% sheep had a higher sensory rating than other treatments, and also in terms of characteristics Sensory senses are closer to the control treatment and are introduced as superior treatments.

کلیدواژه‌ها English

Traditional Ice Cream
cow milk
sheep milk
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