ویژگی‌های فیزیکوشیمیایی، آنتی‌اکسیدانی و حسی ماست همزده غنی شده با عصاره آبی-الکلی دانه گیاه شنبلیله

نویسندگان
احمد پدرام نیا 1
سحر ذکائیان 2
مهدی جلالی 3
1 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 مدیر کنترل کیفیت، شرکت زعفران مصطفوی مهر ایرانیان، مشهد، ایران
3 1- گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران2- مدرس، دانشگاه جامع علمی- کاربردی، مرکز چشمه نوشان خراسان (عالیس)
10.22034/FSCT.22.158.238
چکیده
شنبلیله با نام علمی (Trigonella foenum-graceum) گیاهی نهاندانه بوده و دانه شنبلیله که مهم‌ترین قسمت دارویی این گیاه است دارای فلاونوئیدها، سزکوئی­ترپن­ها و استرول­ها و فیبرهای موسیلاژی می­باشد. در مطالعه حاضر عصاره آبی-الکلی دانه شنبلیله در چهار سطح (صفر، 2/0، 4/0 و 6/0 درصد) بر برخی ویژگی­های فیزیکوشیمیایی (pH، اسیدیته، آب­اندازی و ویسکوزیته)، مقدار ترکیبات فنلی، فعالیت آنتی­آکسیدانی و حسی (طعم، بافت، رنگ و پذیرش کلی) ماست همزده غنی شده در طی 14 روز نگهداری مورد بررسی قرار گرفت. نتایج آنالیز داده­ها نشان داد نمونه حاوی 6/0 درصد به ترتیب دارای کمترین و بیشترین میزان شاخص­های pH و اسیدیته است. همچنین با افزایش مدت زمان نگهداری تا 14 روز و نیز کاهش pH، میزان درصد آب­اندازی تمام نمونه­ها به طور معنی­داری افزایش یافت (05/0>P). نتایج نشان داد که با کاهش معنی­دار محتوای ترکیبات فنلی طی مدت نگهداری، اضافه کردن عصاره دانه شنبلیله به مقدار 6/0 درصد در مدت زمانی 1 و بخصوص 7 روز باعث افزایش فعالیت آنتی­اکسیدانی شد و در ادامه تا زمان نگهداری 14 روز فعالیت آنتی­اکسیدانی در بعضی نمونه­ها کم و در برخی با تغییر بسیار جزئی همراه بود (05/0<P). همچنین بیشترین و کمترین مقدار ویسکوزیته 3500 سانتی­پوآز (نمونه شاهد در روز اول) و 703 سانتی­پوآز (نمونه حاوی 6/0 درصد در روز چهاردهم) حاصل شد (05/0>P). در نهایت با بررسی نتایج حاصله از خصوصیات حسی، نمونه حاوی عصاره دانه شنبلیله توانست در مقایسه با نمونه شاهد، امتیاز قابل قبولی را از جانب ارزیابان حسی کسب نماید. در بین انواع فرمولاسیون ماست غنی شده و شاهد، نمونه ی حاوی 6/0 درصد عصاره در زمان نگهداری 1 روز از لحاظ ویژگی­های حسی از بالاترین درجه مطلوبیت برخوردار بود.
کلیدواژه‌ها
عصاره دانه شنبلیله
غنی‌سازی ماست
ویژگی‌های فیزیکوشیمیایی
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed

نویسندگان English

Ahmad Pedram Nia 1
Sahar Zokaeiyan 2
Mahdi Jalali 3
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Quality Control Manager, Mostafavi Saffron Company, Mashhad, Iran
3 1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran2- Lecturer, University of Applied Science and Technology, Center of Cheshme Noshan Khorasan (Alis)
چکیده English

Fenugreek with the scientific name (Trigonella foenum-graceum) is a hidden plant, and the fenugreek seed, which is the most important medicinal part of this plant, contains flavonoids, sesqui-terpenes, sterols, and mucilage fibers. In the present study, the aqueous-alcoholic extract of fenugreek seeds at four levels (zero, 0.2, 0.4 and 0.6%) on some physicochemical characteristics (pH, acidity, hydration and viscosity), the amount of phenolic compounds, The antioxidant activity and sensory properties (taste, texture, color and overall acceptance) of the enriched stirred yogurt were evaluated during 14 days of storage. The results of data analysis showed that the sample containing 0.6 percent has the lowest and highest pH and acidity indicators, respectively. Also, by increasing the storage time up to 14 days and decreasing the pH, the amount of water content of all the samples increased significantly (P<0.05). The results showed that with a significant decrease in the content of phenolic compounds during the storage period, adding fenugreek seed extract to the amount of 0.6% in a period of 1 and especially 7 days increased the antioxidant activity and then, up to the storage time of 14 days, the antioxidant activity was low in some samples and with a very slight change in some samples (P<0.05). Also, the highest and lowest values of viscosity were 3500 centipoise (the control sample on the first day) and 703 centipoise (the sample containing 0.6% on the fourteenth day) (P<0.05). Finally, by examining the results of sensory properties, the sample containing fenugreek seed extract was able to get an acceptable score from the sensory evaluators compared to the control sample. Among the types of enriched and control yogurt formulations, the sample containing 0.6% extract had the highest degree of desirability in terms of sensory properties when stored for 1 day.

کلیدواژه‌ها English

Fenugreek seed extract
yogurt enrichment
Physicochemical properties
Antioxidant activity
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