ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکی‌وشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداری سرد

نویسندگان
فریبا حدیدی 1
علی گنجلو 2
محمد هادی فکور 3
1 گروه علوم و مهندسی صنایع غذایی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج ، ایران
2 گروه علوم و مهندسی صنایع غذایی دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
3 گروه میکروبیولوژی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران
10.22034/FSCT.19.131.59
چکیده
امروزه توسعه فراورده‌های غیر لبنی خصوصا انواع با کالری کاهش یافته از اهمیت بسزایی برخوردار است. لذا در این پژوهش تاثیر افزودن صمغ کتیرا به میزان 1 درصد وزنی/وزنی و جایگزینی ساکارز با شیرین کننده استویا به میزان 45 درصد وزنی/وزنی بر ویژگی‌هایی نظیر pH، مواد جامد محلول کل، سفتی بافت، گرانروی، رنگ، آب‌اندازی و ویژگی‌های حسی دسر غیر لبنی بر پایه شیر بادام حین یک دوره نگهداری سرد به مدت 21 روز بررسی شد. نتایج به‌دست آمده نشان داد pH و آب‌اندازی دسر حاوی صمغ کتیرا و استویا در پایان دوره نگهداری به ترتیب 76/2 درصد و 61/58 درصد کمتر از نمونه شاهد است. این در حالی است که میزان مواد جامد محلول کل، سفتی بافت و گرانروی با افزودن صمغ کتیرا و استویا حین دوره نگهداری سرد به طور معنی‌داری (05/0p<) افزایش یافت. در روز اول دوره نگهداری 04/6 درصد کاهش مولفه روشنایی (L*) و به ترتیب 18/441 و 38/38 درصد افزایش مولفه‌های قرمزی- سبزی (a*) و زردی- آبی (b*) برای نمونه‌های حاوی صمغ کتیرا و استویا مشاهده شد. نتایج ارزیابی حسی نشان داد که دسر غیر لبنی بر پایه شیر بادام حاوی صمغ کتیرا و استویا امتیازات حسی بالاتری نسبت به نمونه شاهد حین دوره نگهداری سرد کسب کرده است هر چند این اختلاف برای ویژگی‌های رنگ، مزه و عطر و طعم معنی‌دار نبود (05/0p>). در نهایت می‌توان نتیجه گرفت صمغ کتیرا می‌تواند به‌عنوان قوام دهنده در فرمولاسیون دسر غیر لبنی بر پایه شیر بادام مورد استفاده قرار گیرد. به‌علاوه جایگزین کردن بخشی از ساکارز با استویا تاثیر نامطلوبی بر ویژگی‌های فراورده نهایی ندارد لذا از آن می‌توان برای تولید دسری غیر لبنی با کالری کاهش یافته استفاده نمود.
کلیدواژه‌ها
شیر بادام
ارزیابی حسی
بافت
گرانروی
رنگ
دسر غیر لبنی

موضوعات

عنوان مقاله English

Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage

نویسندگان English

Fariba Hadidi 1
Ali Ganjloo 2
Mohammad Hadi Fakoor 3
1 Department of Food Science and Engineering, Hidaj Branch, Islamic Azad University, Hidaj, Iran
2 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
3 Department of Microbiology, Hidaj Branch, Islamic Azad University, Hidaj, Iran
چکیده English

Nowadays, the development of reduced calorie non-dairy products is of great importance. Therefore, in the current study, the effect of adding 1% w/w tragacanth gum and replacing sucrose with stevia sweetener at 45% w/w on properties such as pH, total soluble solids, firmness, viscosity, color, syneresis and sensory properties of almond milk-based non-dairy dessert was evaluated during a 21 day of cold storage. The results revealed that the pH and syneresis of the dessert containing tragacanth gum and stevia at the end of storage period were 2.76 and 58.61% lower than the control sample, respectively. However, the total soluble solids, firmness and viscosity increased significantly (p<0.05) with the addition of tragacanth gum and stevia during cold storage period. On the first day of storage, a 6.04% reduction for lightness (L*) and an increase of 441.18% and 38.38% for redness-greenness (a*) and yellowness-blueness (b*) was observed for the samples containing tragacanth gum and stevia, respectively. The results of sensory evaluation showed that almond milk-based non-dairy dessert containing tragacanth gum and stevia had higher sensory scores than the control sample during the cold storage period, although this difference was not significant for color, taste and flavor characteristics (p>0.05). Finally, it can be concluded that tragacanth gum can be used as a thickener in the formulation of almond milk-based non-dairy dessert. In addition, partial replacement of sucrose by stevia does not have an adverse effect on the properties of the final product, so it can be used to produce a reduced calorie non-dairy dessert.

کلیدواژه‌ها English

Almond milk
Sensory evaluation
texture
Viscosity
color
Non-dairy dessert
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