اثر افزودن موسیلاژ و روغن دانه چیا (Salvia hispanica L) بر ویژگیهای فیزیکی‌وشیمیایی و حسی ماست در طول مدت زمان نگهداری

نویسندگان
سیده زهرا سید محمدی فرد 1
سهیلا زرین قلمی 1
محسن زندی 1
مریم پاکپور 2
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان
2 گروه مواد، انرژی‌ها و فناوری‌های کوآنتومی، دانشکده فناوری‌های همگرا، موسسه رهیافت‌های نوآور برتر پاسارگاد، تهران
10.22034/FSCT.19.132.237
چکیده
هدف از پژوهش حاضر بررسی ویژگی­های فیزیکی‌وشیمیایی و حسی ماست غنی‌شده با موسیلاژ و روغن دانه چیا، به‌عنوان منبع غنی از اسید چرب امگا 3 بود. برای این منظور ابتدا موسیلاژ و روغن آزاد و ریزپوشانی‌شده به ترتیب به میزان 213/0 و 41/3 درصد به فرمولاسیون ماست اضافه شدند. نمونه­ها در طول مدت زمان 30 روز نگهداری در دمای یخچال، از نظر برخی از ویژگی­های فیزیکی‌وشیمیایی (میزان pH، اسیدیته قابل تیتر، آب­اندازی، ماده خشک، رنگ و پراکسید) و حسی با نمونه شاهد ( بدون روغن و موسیلاژ) مقایسه شدند. نتایج نشان داد که افزودن موسیلاژ و روغن دانه چیا به صورت آزاد و ریزپوشانی ‌شده، باعث افزایش معنی‌دار در ظرفیت نگهداری آب (کاهش در میزان آب‌اندازی)، اسیدیته (کاهش pH) و ماده خشک طی مدت زمان نگهداری شد (05/0>p). به علاوه، نمونه­ حاوی روغن ریزپوشانی‌شده، کمترین اختلاف رنگ (∆E) را با نمونه شاهد داشت و شاخص سفیدی (WI) آن بیشتر و شاخص زردی (YI) نیز کمتر از نمونه حاوی روغن آزاد بود. میزان پراکسید نمونه­های حاوی روغن آزاد و ریزپوشانی‌شده پس از 30 روز نگهداری، به ترتیب 19/3 و 16/1 میلی اکی‌والان اکسیژن در کیلو‌گرم روغن به­دست آمد که بیانگر اثر حفاظتی ریزپوشش در برابر اکسایش نمونه­ها بود. ارزیابی ویژگی­های حسی نیز نشان داد که افزودن روغن دانه چیا ریزپوشانی‌شده و موسیلاژ آن تاثیر معنی‌داری بر ویژگی­های حسی ماست نداشته است (05/0˃p).
کلیدواژه‌ها
روغن دانه چیا
موسیلاژ دانه چیا
ماست
ویژگی‌های کیفی
زمان نگهداری

موضوعات

عنوان مقاله English

Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time

نویسندگان English

Seideh Zahra Seid Mohammadifard 1
Soheila Zariinghalami 1
Mohsen Zandi 1
Maryam Pakpour 2
1 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan
2 Department of Materials, Energy and Quantum Technologies. Faculty of Convergent Technologies of Sience, Pasargad Institute for Advanced Innovative Solutions (PIAIS), Tehran
چکیده English

The aim of the present study was to investigate the physicochemical and sensory properties of yogurt fortified with chia seed mucilage and oil, as a rich source of omega-3 fatty acids. For this purpose, mucilage (0.213%), free and encapsulated oil (3.41%) were added to the yogurt formulation. The prepared sampleswere compared in terms of some physicochemical (pH, titratable acidity, syneresis, dry matter, peroxide values and color attributes) and sensory properties with control (without oil and mucilage) during storage for 30 days at refrigerator temperature (4 °C).The results showed that the addition of mucilage and chia seed oil in a free and encapsulated forms caused a significant increase in water holding capacity (decrease in syneresis), acidity (decrease in pH) and dry matter during storage (p <0.05). In addition, the sample containing mucilage and encapsulated oil showed the lowest color difference (∆E) with the control. Furthermore, this sample showed an increase in whiteness index (WI) and a decrease in yellowness index (YI) compared to the sample containing free oil. The amount of peroxide value in the samples containing free and encapsulated oil after 30 days of storage was 3.19 and 1.16 meq / kg of oil, respectively, which indicates the protective effect of encapsulation process against oxidation of samples. Evaluation of sensory attributes showed that the addition of mucilage and encapsulated chia seed oil did not have significantly effects on the sensory properties of fortified yogurt samples (p˃0.05).

کلیدواژه‌ها English

Chia seed oil
Chia seed mucilage
Yogurt
Quality characteristics
storage time
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