تولید ماست چکیده بدون چربی بر پایۀ دوغ کره؛ بررسی ویژگی‌های فیزیکی‌شیمیایی و حسی طی زمان ماندگاری

نویسندگان
مهدی نادری 1
فربود مظفری 2
غزاله فراهانی 3
معصومه مالمیر 3
محسن نوروزی 4
مونا بخشی زاده 5
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 گروه صنعتی میهن
3 دانشگاه علوم و تحقیقات
4 دانشگه تهرات
5 دانشگاه آزاد اسلامی- واحد علوم دارویی
10.22034/FSCT.21.152.17
چکیده
دوغ کره به دلیل دارا بودن فسفولیپیدها و پروتئین‌های غشای گویچه‌های چربی دارای خواص کاربردی و تغذیه‌ای فراوانی است. بر این اساس، پژوهش حاضر با هدف بررسی کاربرد و عملکرد دوغ کره شیرین جهت تولید ماست چکیده بدون چربی طرح‌ریزی شد. برای این منظور، از نسبت‌های 5، 10 و 15 درصد (وزنی/وزنی) دوغ کره شیرین در تهیه ماست پایه استفاده شد. این بررسی در قالب طرح کاملا تصادفی انجام پذیرفت. pH، درصد ماده خشک کل و درصد پروتئین نمونه‌ها طی روزهای صفر، پنجم، دهم، پانزدهم و بیستم ارزیابی شد. همچنین، ویسکوزیتۀ نمونه‌ها و ویژگی‌های حسی محصول شامل رنگ و ظاهر، عطر و بو، طعم و مزه، احساس دهانی و پذیرش کلی طی روزهای اول و بیستم بررسی شدند. یافته‌ها مشخص نمود طی زمان ماندگاری pH نمونه‌های حاوی دوغ کره تا حدود بیشتری کاهش می‌یابد.(P>0.05) درصد ماده خشک کل محصول با افزایش سطح دوغ کره کاهش یافت اگرچه در زمان ماندگاری تغییر معناداری مشاهده نشد .(P>0.05) با افزایش سطح دوغ کره، پروتئین نمونه‌ها کاهش یافت و در طی ماندگاری درصد پروتئین نمونه‌ها دستخوش تغییر نشد(P>0.05) . همچنین، با کاهش سطح دوغ کره، ویسکوزیته نمونه‌ها کاهش یافت (P>0.05) . یافته‌های آزمون ارزیابی حسی نشان داد نمونه حاوی 10 درصد (وزنی/وزنی) دوغ کره دارای بیشترین امتیاز از لحاظ طعم ومزه، احساس دهانی و پذیرش کلی بود و به‌عنوان بهترین نمونه انتخاب شد. به طور کلی، یافته‌های پژوهش حاضر مشخص نمود که استفاده از دوغ کره در تولید ماست‌های چکیده بدون چربی از نظر عملکردی و کاربردی مفید است.
کلیدواژه‌ها
دوغ کره شیرین
ماست چکیده بدون چربی
ارزیابی فیزیکی و شیمیایی
ارزیابی حسی
ویسکوزیته

موضوعات

عنوان مقاله English

Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life

نویسندگان English

Mehdi Naderi 1
farbood mozaffari 2
ghazaleh farahani 3
masoomeh malmir 3
mohsen norouzi 4
Mona Bakhshizadeh 5
1 GORGAN UNIVERSITY
2 mihan
3 srbiau
4 tehran university
5 Islamic Azad University Pharmaceutical Sciences Branch
چکیده English

Buttermilk has many functional and nutritional impacts due to the presence of phospholipids and proteins in the membrane of fat cells. Based on this, the present study was designed to investigate the use of sweet buttermilk in free-fat strained yogurt (FFSY). For this purpose, ratios of 5, 10, and 15% (w/w) sweet buttermilk were used in the preparation of the yogurt base. This research was conducted in the form of a completely random design. On days 0, 5, 10, 15, and 20, the pH, dry matter (%), and protein (%) of the FFSY were evaluated. In addition, the viscosity (mPa.s) and the sensory analysis of the FFSY, including appearance, odor, taste & flavor, mouthfeel and, and general acceptance, were examined during the first and 20th days. The results showed that the pH of the samples containing buttermilk decreased more during shelf life (P > 0.05). Dry matter (%) decreased with increasing the buttermilk (%), although no significant change in dry matter was observed during the shelf life (P > 0.05). With increasing buttermilk (%), the protein (%) decreased and it did not change over the shelf life (P > 0.05). By reducing the buttermilk (%), the viscosity (mPa.s) also decreased (P > 0.05). The sensory evaluation test showed the FFSY containing 10% (w/w) buttermilk possessed the highest score for taste & flavor, mouthfeel, and general acceptance. Therefore, this treatment was selected as the best sample. In general, the present study showed that the use of buttermilk in the production of FFSY is functionally and practically useful.


کلیدواژه‌ها English

Free-fat strained yoghurt
Phisycal and chemical properties
Sensory analysis
Sweet buttermilk
Viscosity
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