بررسی ویژگی‌های فیزیکوشیمیایی ماست غنی‌شده با مخمر نانوایی غیر فعال

نویسندگان
محمد آزادی 1
معصومه مهربان سنگ آتش 2
حسین آزادی 3
احمد احتیاطی 4
1 دانش‌آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران
2 استادیار، گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران
3 گروه اقتصاد و توسعه روستایی دانشگاه لیژ بلژیک
4 مسئول واحد تحقیق و توسعه شرکت صنایع غذایی گرینه، شهرک صنعتی خیام، نیشابور، ایران
10.22034/FSCT.20.137.210
چکیده
غنی‌سازی، یکی از راه‌های بهبود ارزش غذایی غذاها است. در این پژوهش غنی‌سازی ماست با مخمر ساکارومایسیس سرویزیه به عنوان منبعی ارزان قیمت از فیبر، پروتئین، ویتامین و مواد معدنی برای تولید یک غذای فراسودمند صورت گرفت. ویژگی‌های فیزیکی - شیمیایی و حسی تیمارهای غنی‌شده ارزیابی شد. شیر گاو در 3 سطح چربی (2/1، 8/1 و 3 درصد) با مخمر در 4 سطح (0، 3/0، 6/0 و 9/0 درصد) مخلوط و در تهیه نمونه‌های ماست استفاده شد. نتایج نشان داد به طور کلی درصد چربی، درصد مخمر و مدت زمان نگهداری بر تغییرات pH و اسیدیته در سطح اطمینان 95% معنی‌دار بود. با افزایش درصد چربی، pH افزایش و اسیدیته کاهش داشت. افزایش درصد مخمر، باعث کاهش pH و افزایش شد. آب‌اندازی ماست با افزایش درصد چربی و یا مخمر و همچنین با افزایش مدت زمان نگهداری کاهش داشت. سفتی بافت در اثر افزایش چربی افزایش و در مجموع در اثر افزایش درصد مخمر کاهش داشت. بیشترین میزان سفتی بافت در سطح مخمر صفر درصد و کمترین میزان آن در سطح مخمر 9/0% بود. درصد چربی، درصد مخمر و همچنین برهمکنش این دو متغیر، بر شاخص رنگی a*، b* با اطمینان 95% تاثیرگذار و معنی‌دار بودند. اما بر شاخص رنگی L*، تنها متغیر درصد مخمر تاثیر معنی‌دار داشت. نتایج ارزیابی حسی نشان داد تنها متغیر درصد چربی بر رایحه، احساس دهانی، بافت داخلی، قاشق‌پذیری و پذیرش کلی تاثیر معنی‌دار داشته است.
کلیدواژه‌ها
ماست
مخمر نانوایی
غنی‌سازی
ویژگی‌های فیزیکی - شیمیایی
ارزیابی حسی

موضوعات

عنوان مقاله English

Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast

نویسندگان English

mohammad Azadi 1
Masoomeh Mehraban Sangatash 2
Hossein Azadi 3
Ahmad Ehtiati 4
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
3 Department of Economics and Rural Development, Gembloux Agro-Bio Tech, University of Liège, Belgium
4 Greeneh Food Industries (Research and Development), Khayam Industrial Area, Neyshabur, Iran
چکیده English

Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.

کلیدواژه‌ها English

Baker's yeast
Fortification
Physico-chemical properties
Sensory evaluation
Yogurt
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