بررسی خصوصیات بافت و ویژگی‌های رنگ پنیر سفید فرآپالوده حاوی کافئین

نویسندگان
حسین جوینده 1
بهروز علیزاده بهبهانی 2
فاطمه کاظمیان راد 2
1 گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی
2 گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی
10.22034/FSCT.21.156.211
چکیده
مصرف کافئین به دلایلی مانند افزایش هوشیاری، کاهش خستگی، افزایش انرژی و کاهش خواب­آلودگی، به­صورت نوشیدنی و هم­چنین به­عنوان مواد افزودنی، طرفداران زیادی در میان مصرف کنندگان دارد. به­علاوه مصرف کافئین با پایین آوردن اشتها سبب کاهش وزن می­شود و به همین دلیل استفاده از آن در فرمولاسیون مکمل­های غذایی مورد توجه قرار گرفته است. بنابراین مصرف پنیر فرآپالوده حاوی کافئین، علاوه­بر این که یک منبع بسیار خوب از مواد مغذی و مفید مورد نیاز بدن است، با افزایش انرژی و کاهش خستگی، سبب نشاط فرد می­گردد. در این پژوهش کافئین با غلظت­­های مختلف 0 (نمونه شاهد)، 2/0، 4/0 و 6/0 درصد به پنیر سفید فرآپالوده اضافه شد و تغییرات رنگ (شاخص­های L*، a* و b*) و خصوصیات بافتی (سختی، پیوستگی، چسبندگی، صمغی و ارتجاعی) محصول در مدت زمان نگهدای 45 روز در یخچال مورد مطالعه قرار گرفت. نتایج حاصل از رنگ سنجی نشان داد که شاخص L* با افزایش میزان کافئین (05/0 > p) و هم­چنین طی مدت زمان نگهداری (001/0 > p) کاهش یافت. به­علاوه اثر معنی­داری با افزودن کافئین به پنیر فرآپالایش بر شاخص a* وb* مشاهده نشد اما زمان نگهداری سبب کاهش معنی­دار هر دو پارامتر شد (01/0 > p). میزان سختی، پیوستگی و صمغی پنیر­های فرآپالوده تولید شده با افزایش میزان غلظت کافیئن از 2/0 به 6/0 درصد و با گذشت زمان نگهداری (01/0 > p)، کاهش معنی­داری یافت. شاخص چسبندگی و ارتجاعی بودن نیز هرچند به­طور کلی با افزایش میزان غلظت کافئین و زمان نگهداری روند کاهشی داشت، اما این تغییرات معنی­دار نشد (05/0 > p). براساس کیفیت رنگ و بافت، اختلاف معنی­داری میان نمونه شاهد و نمونه حاوی 4/0 درصد کافئین مشاهده نگردید. بنابراین با استفاده از غلظت 4/0% کافئین، می­توان پنیر­ فرآپالوده انرژی­زا و نشاط­بخش تولید نمود.
کلیدواژه‌ها
پنیر فرآپالوده
کافئین
سفتی
روشنایی
زمان نگهداری

موضوعات

عنوان مقاله English

Study on textural and color characteristics of UF-white cheese containing caffeine

نویسندگان English

Hossein Jooyandeh 1
Behrooz Alizadeh behbahani 2
Fatemeh Kazemianrad 2
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani
چکیده English

Consumption of caffeine for reasons such as increasing alertness, reducing fatigue, increasing energy, and reducing drowsiness, as a drink and additive has many fans among consumers. Therefore, adding caffeine to cheese as a Dairy product containing caffeine. In addition, the consumption of caffeine causes weight loss by reducing appetite, and for this reason, its use in the formulation of food supplements has been considered. Therefore, the consumption of ultrafiltrated (UF) cheese containing caffeine, in addition to being a very good source of nutrients and useful substances needed by the children, increases energy and reduces fatigue, and makes a person more energetic. In this study, caffeine with different concentrations of 0 (control sample), 0.2, 0.4, and 0.6% was added to cheese, and its color values (L*, a*, b* indexes) and textural characteristics (hardness, cohesiveness, adhesiveness, gumminess, and springiness) were studied during the 45 days of storage period. The results of color evolution showed that the L* index decreased with the increase of caffeine concentration (p< 0.05) and passing the storage period (p< 0.001). In addition, no significant effect was observed by adding caffeine to UF-cheese on a* and b* indices, but the storage time caused a significant decrease (p< 0.01) in both parameters. The degree of hardness, cohesiveness and gumminess of the UF-cheeses decreased significantly with the increase of caffeine concentration from 0.2 to 0.6% and with the passage of storage time (p< 0.01). Adhesiveness and springiness values also decreased with increasing caffeine concentration and storage time, but these changes were not significant (p> 0.05). Based on color and texture quality, there were no significant differences between control and sample containing 0.4% caffeine. Therefore, by using the concentration of 0.4% caffeine, it is possible to produce an energizing and invigorating UF-cheese.

کلیدواژه‌ها English

UF-cheese
Caffeine
Hardness
Lightness
storage time
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