تأثیر تیمار آنزیمی ترانس‌گلوتامیناز میکروبی و صمغ فارسی بر ویژگی‌های فیزیکوشیمیایی و رنگ ماست هم‌زده کم‌چرب

نویسندگان
مرتضی آریامنش 1
حسین جوینده 2
محمد حجتی 1
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
2 گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.21.155.180
چکیده
در میان فرآورده­های غذایی، ماست به دلیل دارا بودن خصوصیات متمایزی نظیر دارا بودن باکتری­های اسید لاکتیک و خواص تغذیه­ای و درمانی بسیار پرطرفدار است. درهرحال مصرف ماست پرچرب از یک سو می­تواند سلامت را به خطر بیاندازد، و از سوی دیگر کاهش چربی سبب کاهش کیفیت محصول می­شود. از این­رو این پژوهش با هدف بررسی امکان بهبود ویژگی­های ماست هم­زده کم­چرب با استفاده از تیمار آنزیم میکروبی ترانس­گلوتامیناز (MTG) و صمغ فارسی (PG)‌ انجام پذیرفت. نمونه­های ماست هم­زده کم­چرب با استفاده از سطوح 0، 1/0 و 2/0 درصد (w/v) صمغ PG و سطوح 0 و 015/0 درصد (w/v) آنزیم MTG تولید شدند و ویژگی­های فیزیکوشیمیایی و شاخص­های رنگ نمونه­ها طی مدت 14 روز نگهداری در یخچال بررسی شد. براساس نتایج این تحقیق، افزودن PG‌ و آنزیم MTG موجب کاهش اسیدیته و سینرزیس به­شکل معنی­دار شد (05/0p<). به­علاوه، افزودن صمغ سبب افزایش روشنایی و قرمزی و کاهش زردی شد. تیمار آنزیمی نیز هرچند همانند صمغ فارسی مقادیر روشنایی و قرمزی را افزایش داد، اما سبب افزایش زردی ماست گردید. زمان نگهداری هم به شکل معنی­دار سبب کاهش مقادیر سینرزیس و روشنایی، و افزایش اسیدیته و شاخص­های رنگ قرمزی و زردی ماست شد (001/0p<). در مجموع نتایج این تحقیق نشان داد که با به­کارگیری تیمار آنزیمی ترانس­گلوتامیناز (015/0%) و افزودن صمغ فارسی (به­خصوص 2/0%)، می­توان ماست کم­چرب هم­زده­ای با خصوصیات فیزیکوشیمیایی و رنگ قابل قبول تولید نمود و کیفیت ماست کم­چرب هم­زده را ارتقا داد.
کلیدواژه‌ها
MTG
PG
ویژگی‌های فیزیکوشیمیایی
روشنایی
زمان نگهداری

موضوعات

عنوان مقاله English

The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low-fat stirred yogurt

نویسندگان English

Morteza ryamanesh 1
Hossein Jouyandeh 2
Mohammad Hojjati 1
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Among the food products, yogurt is very popular due to its distinctive characteristics such as the presence of lactic acid bacteria and nutritional and therapeutic properties. In any case, consumption of high-fat yogurt can endanger health on the one hand, and on the other hand, reducing fat reduces the quality of the product. Therefore, this research was conducted with the aim of investigating the possibility of improving the characteristics of low-fat stirred yogurt using the treatment of microbial enzyme transglutaminase (MTG) and Persian gum (PG). Low-fat stirred yogurt samples were produced using levels of 0, 0.1 and 0.2% (w/v) of PG gum and levels of 0 and 0.015% (w/v) of MTG enzyme. The physicochemical characteristics and color values of the samples were evaluated during 14 days of storage in the refrigerator. Based on the results of this research, the addition of PG and MTG enzyme significantly reduced acidity and syneresis (p<0.05). Furthermore, the addition of gum increased lightness and redness and reduced yellowness. Although the enzyme treatment like PG increased the lightness and redness, it caused an increase in the yellowness of the yogurt. Storage time significantly decreased syneresis and lightness parameters and increased yogurt acidity and redness and yellowness indexes (p<0.001). In conclusion, the results of this research showed that by using transglutaminase enzyme treatment (0.015%) and adding Persian gum (especially 0.2%), low-fat stirred yogurt with acceptable physicochemical characteristics and color can be produced and the quality of low-fat stirred yogurt can be improved.

کلیدواژه‌ها English

MTG
PG
Physicochemical properties
Lightness
storage time
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