اثر پایدارکننده‌های زانتان، کاراگینان و مونو‌دیگلیسیرید بر ویژگی‌های حسی و فیزیکوشیمیایی شیر‌کاکائو به روش سطح پاسخ

نویسندگان
محمد جواد مرشدحسن 1
شبنم حمزه 2
زهرا سیر 3
1 کارشناس ارشد، گروه علوم و صنایع غذایی،دانشکده کشاورزی، موسسه غیرانتفاعی تجن، قائمشهر، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، موسسه غیرانتفاعی تجن، قائمشهر، ایران
3 کارشناس ارشد، مدیر تحقیق و توسعه شرکت شیر پاستوریزه پاک
10.22034/FSCT.20.143.170
چکیده
وجود یک لایه کاکائو در انتهای بطری شیرکاکائو از نظر مصرف‌کننده ناخوشایند است و معمولاً میزان رسوب ذرات کاکائو در انتهای بطری اولین موردی است که جلب توجه می‌کند. هدف از این پژوهش بررسی اثر پنج سطح از پایدارکننده‌ها شامل: زانتان، کاپاکاراگینان و مونودیگلیسیرید بر ویژگی‌های حسی و فیزیکوشیمیایی شیر‌کاکائو به روش سطح پاسخ (RSM) بود. از اینرو، 20 تیمار در سه بلوک و با شش تکرار در نقطه‌ی مرکزی تولید شد. سپس آزمون‌های فیزیکوشیمیایی و حسی انجام پذیرفت. برای تولید شیرکاکائوی بهینه با ویسکوزیته‌ی مناسب 110 سانتی‌پوآز و کمترین میزان رسوب و دوفازشدن، از روش بهینه‌یابی عددی استفاده شد. نمونه‌های پیشنهادی نرم‌افزار در آزمایشگاه تولید و با نتایج واقعی شیرکاکائو‌ها با آزمون T-test یک‌نمونه‌ای در سطح اطمینان 95% مورد مقایسه قرار‌گرفت که با‌توجه به عدم مشاهده تفاوت معنی‌دار، صحت مدل پیش‌گویی‌شده تایید شد. بر اساس نتایج مشخص‌شد که افزایش هیدروکلوئیدها در سطح اطمینان(P<0.001) سبب افزایش ویسکوزیته و همینطور افزایش پایداری محصول و کاهش میزان تشکیل رسوب گردید. ارزیابی حسی نشان داد که کاپاکاراگینان بیشترین تاثیر را بر پذیرش کلی داشت و سپس به‌ترتیب زانتان و مونودیگلیسیرید نقش مثبت داشته‌اند(P<0.001).

کلیدواژه‌ها
پایدارکننده
پایداری فیزیکی
روش سطح پاسخ
شیرکاکائو

موضوعات

عنوان مقاله English

Effect of xanthan, carrageenan and mono-diglyceride stabilizers on the sensory and physicochemical characteristics of cocoa milk using the response surface methodology

نویسندگان English

MohammadJavad Morshedhassan 1
Shabnam Hamzeh 2
Zahra Siyar 3
1 MSc
2 Assistant Professor
3 Research & Development Manager
چکیده English

Phase separation and cocoa precipitation at the bottom of the bottle of cocoa milk is unpleasant from the consumer's point of view. Usually the amount of cocoa particles precipitate at the bottom of the bottle is of most importance. The aim of this research was to investigate the effect of five levels of stabilizers including: xanthan, κ‐carrageenan and mono-diglyceride on the sensory and physicochemical characteristics of cocoa milk using the response surface method (RSM). Therefore, 20 treatments were produced in three blocks with six replications at the central point, then physicochemical properties and sensory evaluation tests were performed. Numerical optimization method has been applied to produce optimal cocoa milk with a suitable viscosity of 110 centipoise and the lowest amount of phase separation and precipitation. The suggested samples of the software were compared in the production laboratory with the real results of cocoa milk with a one-sample T-test software at a 95% confidence level, which confirmed the correctness of the predicted model due to the absence of significant differences. Based on the results, it was found that the increase of hydrocolloids caused an increase in viscosity as a confidence level (p<0.001), as well as an increase in product stability and a decrease in the amount of sediment formation. Sensory evaluation showed that κ‐carrageenan had the greatest effect on overall acceptance, followed by xanthan and mono-diglyceride (p<0.001).


کلیدواژه‌ها English

cocoa milk
Physical stability
response surface methodology
stabilizer
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