بررسی ویژگی‌های فیزیکوشیمیایی، بافتی و حسی ماست بدون چربی غنی شده با فیبر بامبو

نویسندگان
زهرا نیک اقبال 1
درنوش جعفرپور 2
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
10.22034/FSCT.20.136.64
چکیده
فیبرهای حاصل از ضایعات میوه­ ها و غلات منابع با ارزشی در تهیه محصولات فراسودمند مختلفی مانند ماست هستند. با توجه به اهمیت مصرف فیبرها در تامین سلامتی، هدف از انجام این پژوهش بررسی ویژگی­های فیزیکوشیمیایی، بافتی و حسی ماست بدون چربی غنی شده با فیبر بامبو بود. برای این منظور فیبر بامبو با درصدهای 1، 2 و 3 درصد به ماست بدون چربی افزوده شد و آزمون­های pH، اسیدیته، مقدار ماده خشک کل، پایداری، ویسکوزیته، رنگ ­سنجی و ارزیابی حسی در طی 3 هفته نگهداری در یخچال (دمای 4±1 درجه سلسیوس) انجام پذیرفت. نمونه ­های تولیدی با ماست بدون چربی و ماست پرچرب بدون افزودنی فیبر مقایسه شدند. آنالیز داده­ های بدست آمده نشان داد که افزودن فیبر به نمونه­ های ماست باعث افزایش معنی­ دار (05/0P<) میزان اسیدیته، ماده خشک کل، ویسکوزیته، شاخص رنگی L، a و b در مقایسه با نمونه ­های شاهد بدون چربی و پرچرب شد. به علاوه، نتایج نشان داد که افزودن فیبر در نمونه­ های ماست باعث کاهش معنی ­دار (05/0P<) میزان آب­اندازی می­شود، به این صورت که ماست شاهد بدون چربی با 3/12 درصد و نمونه حاوی 3% فیبر با 58/8 درصد به ترتیب بیشترین و کمترین میزان آب­اندازی را در روز نخست تولید نشان دادند. در بررسی ارزیابی حسی، نمونه حاوی 2 درصد فیبر بامبو با بالاترین امتیاز به عنوان بهترین نمونه معرفی گردید. لذا استفاده از فیبر بامبو با غلظت 2 درصد علاوه بر بهبود ویژگی­های بافتی، فیزیکی و شیمیایی ماست، رضایت مصرف­کننده را نیز می­ تواند به دنبال داشته باشد. از این رو می­ توان از فیبر بامبو در فرمولاسیون لبنیات از جمله ماست بهره برد.
کلیدواژه‌ها
ماست بدون چربی
ارزیابی حسی
بامبو
فیبر
خصوصیات فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber

نویسندگان English

Zahra Nikeghbal 1
Dornoush Jafarpour 2
1 M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2 Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
چکیده English

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat-free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (4±1 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index LÛ, aÛ and bÛcompared to non-fat and high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt.

کلیدواژه‌ها English

Fat-free yogurt
Sensory evaluation
Bamboo
Fiber
Physicochemical properties
[1] Lim, C. C., Ferguson, L. R. & Tannock, G. W. (2005). Dietary fibres as “prebiotics”: implications for colorectal cancer. Molecular Nutrition & Food Research, 49(6), 609-619.
[2] Nekoueian, M. & Jafarpour, D. (2021). Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it. Food Science and Technology, 18(116), 277-292.
[3] Siamak, F. & Jafarpour, D. (2022). Study the effect of Konjac gum as a fat substitute on the physicochemical, rheological and sensory properties of low-fat cream. Journal of Innovation in Food Science and Technology, 13(4), 163-176.
[4] Vahid-Moghadam, F., Fadaei, V. & Pourahmad, R. (2013). The effect of the different concentrations of wheat fiber and gelatin on selected physicochemical, textural and sensory properties of fat-free concentrated flavored yogurt. International Journal of Biology and Biotechnology, 10(4), 637-643.
[5] Hashim, I. B., Khalil, A. H. & Afifi, H. S. (2009). Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science, 92(11), 5403-5407.
[6] Zhang, H., Zhang, Y., Wang, X., Xiang, Q., Bai, Y., Li, S. & Yang, L. (2017). Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough. Journal of Chemistry, 2017.
[7] Chongtham, N., Bisht, M. S. & Haorongbam, S. (2011). Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Comprehensive Reviews in Food Science and Food Safety, 10(3), 153-168.
[8] Dabija, A., Codină, G. G. & Sidor, A. M. (2017). Effect of different fibre types addition on the yogurts quality. International Multidisciplinary Scientific GeoConference: SGEM, 17, 655-663.
[9] Felisberto, M. H. F., Miyake, P. S. E., Beraldo, A. L. & Clerici, M. T. P. S. (2017). Young bamboo culm: Potential food as source of fiber and starch. Food Research International, 101, 96-102.
[10] Pandey, A. K. & Ojha, V. (2014). Precooking processing of bamboo shoots for removal of anti-nutrients. Journal of Food Science and Technology, 51(1), 43-50.
[11] Mustafa, U., Naeem, N., Masood, S. & Farooq, Z. (2016). Effect of bamboo powder supplementation on physicochemical and organoleptic characteristics of fortified cookies. Food Science and Technology, 4(1), 7-13.
[12] Khoshkish, M., Gharachorlo, M. & Yeganehzad, S. (2022). Using of bamboo fiber as A fat substitute in breakfast chocolate (chocolate cream) and the study of its sensory, tissue, and physicochemical characteristics. Food Engineering Research, 20(2), 151-166. [in Persian]
[13] Askarizadeh, M. & Bakshizadeh Shirazi, Sh. (2021). Investigating the effect of the particle size of edible bamboo fiber on the chemical and organoleptic properties of hamburger. 27th Iranian Food Science and Technology Congress, Khuzestan, Iran. [in Persian]
[14] Rashid, A. A., Salariya, A., Qureshi, A. & Hassan, S. (2012). Physiochemical comparative analysis between garlic and oat fiber based yogurt. Pak J Biochem Mol Biol, 45(2), 90-93.
[15] Mahdian, E., Mehraban Sangeatash, M., Karazhian, R. & Vaghei, T. (2014). Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12. Research and Innovation in Food Science and Technology, 3(2), 115-128.
[16] Ghasemi, S. & Mahdian, E. (2018). Evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in synbiotic yoghurt containing probiotic Lactobacillus acidophilus La-5 bacterium. Iranian Journal of Nutrition Sciences & Food Technology, 13(4), 89-96.
[17] Sendra, E., Fayos, P., Lario, Y., Fernández-López, J., Sayas-Barberá, E. & Pérez-Alvarez, J. A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food microbiology, 25(1), 13-21.
[18] Institute of Standards and Industrial Research of Iran. Milk and its products - determination of acidity and pH - test method. ISIRI no 2852. Karaj: ISIRI; 2006. [in Persian]
[19] Institute of Standards and Industrial Research of Iran. Milk, cream and evaporated milk — Determination of total solids content (Reference method). ISIRI no 11328. Karaj: ISIRI; 2015. [in Persian]
[20] Fiszman, S. M. & Damasio, M. H. (2000). Suitability of single‐compression and TPA tests to determine adhesiveness in solid and semi‐solid foods. Journal of texture studies, 31(1), 55-68.
[21] Jafarpour, D. (2022). The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. Journal of Food Measurement and Characterization, 16(3), 2172-2180.
[22] Jafarpour, D., Hashemi, S. M. B. & Ghaedi, A. (2021). Study the antibacterial properties of different parts of saffron extract and their application in cream. Journal of food science and technology (Iran), 18(115), 339-349. [in Persian]
[23] Fernandez-Garcia, E. & McGregor, J. U. (1997). Fortification of sweetened plain yogurt with insoluble dietary fiber. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 204(6), 433-437.
[24] Karaca, O. B., Saydam, İ. B. & Güven, M. (2019). Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. Journal of Food Processing and Preservation, 43(6), e13926.
[25] Aminifar, M., Miani, S., Alami, M., Ghaffarpoor, M., Dastmalchi, F., Maghsoodloo, Y. & Mohammadi, M. (2016). Investigation on the physicochemical, textural and sensorial properties of functional dairy dessert prepared from hull-less barley malt. Iranian Journal of Biosystems Engineering, 47(3), 501-509.
[26] Sah, B. N. P., Vasiljevic, T., McKechnie, S. & Donkor, O. N. (2015). Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. Journal of Dairy Science, 98(9), 5905-5916.
[27] Tavakoli, M. (2013). Evaluation the effect adding of wheat and barley fibers on physicochemical characteristics and survival of Lactobacillus acidophilus (LA-5) in yoghurt. Journal of Innovation in food science and technology, 2013; 5 (1): 75-85 [in Persian].
[28] Mahale, A. A., Zomorrodi, S., Sani, A. M. & Ghavidel, R. A. (2013). Evaluating effects of orange fiber on physicochemical, rheological and sensory properties of strawberry yogurt using response surface methodology (RSM). Journal of Innovation in Food Science and Technology, 5(1). [in Persian]
[29] Jafarpour, D., Amirzadeh, A., Maleki, M. & Mahmoudi, M. R. (2017). Comparison of physicochemical properties and general acceptance of flavored drinking yogurt containing date and fig syrups. Foods and Raw Materials, 5(2), 36-43.
[30] Tamime, A. Y. & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Elsevier.
[31] Staffolo, M. D., Bertola, N. & Martino, M. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14(3), 263-268.
[32] Blecker, C., Chevalier, J. P., Van Herck, J. C., Fougnies, C., Deroanne, C. & Paquot, M. (2001). Inulin: its physicochemical properties and technological functionality. Recent Research Developments in Agricultural & Food Chemistry, 5.
[33] Malone, M. E., Appelqvist, I. A. M. & Norton, I. T. (2003). Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids, 17(6), 775-784.
[34] Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J. & Vernon-Carter, E. J. (2015). Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT-Food Science and Technology, 62(1), 438-444.
[35] Kosikowski, F. V. (1982). Cheese and fermented milk foods (2nd ed.). Ithaca, IL: Edwards Brothers, Inc.
[36] Soukoulis, C. & Tzia, C. (2008). Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International Journal of Dairy Technology, 61(2), 170-177.
[37] Aportela‐Palacios, A., Sosa‐Morales, M. E. & Vélez‐Ruiz, J. F. (2005). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. Journal of Texture Studies, 36(3), 333-349.
[38] Dello Staffolo, M., Sato, A. C. & Cunha, R. L. (2017). Utilization of plant dietary fibers to reinforce low-calorie dairy dessert structure. Food and Bioprocess Technology, 10(5), 914-925.
[39] Wang, X., Kristo, E. & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids, 100, 105453.
[40] Seçkin, A. K. & Baladura, E. (2012). Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. GIDA/The Journal of FOOD, 37(2).
[41] Garcia-Perez, F. J., Sendra, E., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E. & Perez-Alvarez, J. A. (2006). Rheology of orange fiber enriched yogurt. Milchwissenschaft, 61(1), 55-59.
[42] Zomorodi, S. (2013). Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber. Journal of Food Research (University of Tabriz), 22(4), 443-454. [in Persian]
[43]
[44] Sanz, T., Salvador, A., Jimenez, A. & Fiszman, S. M. (2008). Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance. European Food Research and Technology, 227(5), 1515-1521.