بهینه سازی تولید خامه کم چرب تهیه شده از صمغ‌ فارسی با استفاده از روش سطح پاسخ

نویسندگان
فائزه فرهنگ دهقان 1
مریم مصلحی شاد 1
وجیهه فدائی نوغانی 2
1 گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.
10.22034/FSCT.19.131.387
چکیده
هدف از مطالعه حاضر بررسی تاثیر میزان صمغ و زمان نگهداری بر روی ویژگی­های فیزیکی- شیمیایی، حسی و میکروبی خامه کم چرب تولید شده با استفاده از صمغ فارسی بود. تیمارها شامل نمونه شاهد 34 درصد چربی و نمونه­های خامه 18 درصد چربی محتوی 5/0 (تیمار سوم) و 8/0 درصد صمغ فارسی (تیمار بهینه) بودند. سطح افزودن پایدارکننده 5/0 درصد وزنی/وزنی بود. آزمایشات روی نمونه­های خامه نگهداری شده در دمای 4 درجه سلسیوس در روزهای 1 ، 7، 10 انجام گردید. نتایج نشان داد که در هر سه نمونه، تعداد مخمر و شمارش کلی با گذشت زمان بطور معنی داری افزایش یافته است (05/0>p). همچنین در طی دوره ماندگاری در هر سه نمونه تعداد کم کلی­فرم مشاهده شد اما هیچ­گونه کپک، اشریشیا کلی و استافیلوکوکوس مشاهده نگردید. از طرف دیگر، زمان نگهداری، تاثیر معنی داری بر کاهش ویژگی­های حسی نمونه­­ها داشت(05/0>p). نمونه­های حاوی صمغ بصورت معنی داری نسبت به شاهد بترتیب اسیدیته بالاتر و pH پایینتری داشتند(05/0>p). در میزان ماده خشک، چربی و رطوبت هر سه نمونه تغییر معنی داری مشاهده نشد(05/0≤p). همچنین نمونه حاوی صمغ 8/0 درصد دارای بالاترین ویسکوزیته و پایین­ترین آب اندازی بود. بنابراین بهترین تیمار در این پژوهش، خامه حاوی 8/0 درصد صمغ فارسی شناخته شد.
کلیدواژه‌ها
خامه کم‌چرب
صمغ فارسی
پایدارکننده
خصوصیات حسی

موضوعات

عنوان مقاله English

Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology

نویسندگان English

Faeze Frhang dehghan 1
Maryam Moslehishad 1
Vajiheh Fadaei-Noghani 2
1 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
چکیده English

The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.



کلیدواژه‌ها English

Low-fat Cream
Persian Gum Sensory propertises
stabilizer
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