تاثیر افزودن آرد کینوا بر ویژگی های فیزیکی، شیمیایی، میکروبی و حسی ماست همزده

نویسندگان
سلوا رنجبر واثق 1
جواد حصاری 2
سید هادی پیغمبردوست 3
حسن محرمپور 4
صمد بدبدک 5
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران.
2 استاد گروه صنایع غذایی دانشگاه تبریز
3 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران.
4 دانش آموخته کارشناسی ارشد ، گروه علوم و صنایع غذایی، دانشگاه جامع علمی و کاربردی شیرین عسل تبریز، تبریز، ایران.
5 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران
10.22034/FSCT.19.131.233
چکیده
با افزایش آگاهی مردم از منابع غذایی سلامت بخش و فراسودمند، استفاده از فرآورده های تخمیری شیر از جمله ماست به طور چشم گیری افزایش پیدا کرده است. دانه کینوا به دلیل دارا بودن ویژگی های تغذیه مطلوب و محتوای بالای پروتئین، انواع اسیدآمینه، اسیدچرب، املاح و ویتامین های ضروری، اخیرا مورد توجه قرار گرفته است. لذا در این تحقیق، غنی سازی ماست همزده با کینوا آن بر ویژگی های فیزیکی، شیمیایی، میکروبی و حسی این فراورده مورد بررسی قرار گرفت. دانه کینوا آسیاب شده در سه سطح (2، 4، 6 درصد) به شیر ماست سازی اضافه شد. هر هفته یک نمونه از هر تیمار انتخاب و آزمون های فیزیکوشیمیایی (بافت، pH، اسیدیته، ماده خشک، آب اندازی)، میکروبی (شمارش استارتر و کپک مخمر) و ارزیابی حسی نمونه ی ماست حاوی آرد دانه کینوا با نمونه کنترل مقایسه شدند. بر اساس نتایج آزمون های فیزیکوشیمیایی، افزودن آرد کینوا به طور معنی داری موجب کاهش میزان آب اندازی، pH و افزایش اسیدیته، ماده خشک، ویسکوزیته، فیبر، چربی و خاکستر ماست شد. ارزیابی رنگ نمونه ها نشان داد که با افزایش درصد آرد دانه کینوا شاخص رنگ L به طور معنی داری کاهش و شاخص های a و b افزایش یافتند. از سوی دیگر در نمونه های حاوی کینوا جمعیت استارترها در اثر ترکیبات مغذی موجود در کینوا افزایش پیدا کرد. از لحاظ حسی نمونه های ماست حاوی کینوا با نمونه کنترل تفاوت معناداری نداشتند به غیر از ویژگی های بافتی که با افزودن کینوا بهبود یافت. نتایج حاصل از این مطالعه نشان داد، استفاده از آرد کینوا در ماست همزده می تواند منجر به تولید محصولی با ویژگی های فراسودمند و مطلوب بشود.

کلیدواژه‌ها
ماست همزده
دانه کینوا
غنی سازی

موضوعات

عنوان مقاله English

Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt

نویسندگان English

Salva Salva Ranjbary Vasegh 1
JAVAD hESARI 2
Seyed Hadi Peighambardoust 3
Hasan Moharrampour 4
Samad Bodbodak 5
1 1. M. Sc, Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran.
3 Professor, Department of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran.
4 3. M.Sc, Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, Scientific Training Center of Shirinasal Tabriz, Tabriz, Iran.
5 4. Assistant Professor, Department of Food Science and Technology, Ahar Agricultural Sciences and Natural Resources, Tabriz University, Tabriz, Iran.
چکیده English

The consumption of fermented milk products, including yogurt, has been increased dramatically as people become aware of the functional and health resources. Quinoa seeds have recently received more attention due to their favorite nutritional properties and high content of protein, amino acids, fatty acids, minerals, and essential vitamins. Therefore, in this study, the fortification of beneficial yogurt with quinoa and its effect on physicochemical and microbial and organoleptic properties of product were investigated. Flour of quinoa seeds were added to yogurt milk at three levels (2, 4, and 6%). A sample of each treatment is selected every week and were analysed with respect to physicochemical (texture, pH, acidity, dry matter, hydration, etc.), microbial (starter count and yeast mold), and sensory properties compering to control samples. Based on the results of physicochemical tests, addition of quinoa flour significantly reduced syneresis, pH, and increased acidity, dry matter, viscosity, fiber, fat, and ash contents. The evaluation of color of samples showed that L index decreased while a and b indexes increased significantly with increasing the percentage of quinoa flour. On the other hand, the starters counts increased in fortified samples due to the nutrients of quinoa. Sensory properties were not significantly different between fortified and control sample except of texture that was improved with quinoa addition. The results of this study showed that the use of quinoa flour in stirred yogurt can led to producing a product with desirable and functional characteristics.

کلیدواژه‌ها English

Stirred Yogurt
Quinoa seed
Fortification
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