ویژگی‌های بافت، قابلیت‌پذیرش و شمارش باکتری‌های آغازگر ماست هم‌زده کم-چرب حاوی آنزیم ترانس‌گلوتامیناز و صمغ فارسی

نویسندگان
مرتضی آریامنش 1
حسین جوینده 2
محمد حجتی 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 استاد گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.22.165.72
چکیده
امروزه تمایل به مصرف مواد غذایی سالم­تر، از جمله ماست کم‌چرب، تولیدکنندگان را به استفاده از جایگزین­های مناسب چربی ترغیب نموده است تا علاوه بر ایجاد قوام و بافتی مطلوب، محصولی با خواص حسی قابل قبول به بازار عرضه کنند. در این پژوهش سعی گردید تا با کمک تیمار آنزیمی ترانس­گلوتامیناز میکروبی (MTG) و استفاده از صمغ فارسی (PG)‌ به عنوان یک صمغ بومی بتوان ویژگی­های بافتی و حسی ماست هم­زده کم­چرب را بهبود بخشید. به علاوه تأثیر متغیّرهای مذکور بر شمارش باکتری­های آغازگر طی مدت 14 روز نگهداری نیز بررسی شد. برای این منظور، 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 تا زمان انجام آزمون­ها در یخچال نگهداری شدند. نتایج این تحقیق نشان داد که با افزایش غلظت صمغ، سفتی و قوام نمونه­های ماست تولیدی به­طور قابل توجهی کاهش یافت درحالی که تیمار آنزیمی سبب افزایش پارامترهای بافت شد (01/0 p<). به­علاوه، هر دو متغیر آنزیم و صمغ هرچند سبب بهبود امتیاز پذیرش کلی شدند، اما تأثیر منفی بر شمارش باکتری­های آغازگر ماست داشتند. همچنین، با افزایش زمان نگهداری، سفتی و قوام ماست افزایش و قابلیت پذیرش محصول و شمارش باکتری­های آغازگر ماست کاهش معنی­داری یافت (001/0 p<). 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 بافتی و حسی مطلوب حاوی شمارش مناسب باکتری­های آغازگر ماست تولید نمود.
کلیدواژه‌ها
سفتی
قوام
پذیرش‌کلی
LAB
دوره نگهداری

موضوعات

عنوان مقاله English

Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum

نویسندگان English

Morteza Ryamanesh 1
Hossein Jouyandeh 2
Mohammad Hojjati 2
1 MSC Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

Today, the desire to consume healthier foods, including low-fat yogurt, has encouraged manufacturers to use suitable fat substitutes in order to provide a product in the market with an acceptable sensory properties in addition to creating a desirable consistency and texture. In this research, it was aimed to improve the textural and sensory characteristics of low-fat yogurt with the help of microbial transglutaminase (MTG) enzyme treatment and the use of Persian gum (PG) as a native gum. In addition, the effect of the mentioned variables on the number of starter bacteria during 14 days of storage was also investigated. For this purpose, low-fat yogurt samples 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 were produced and kept in the refrigerator until the tests. The results of this research showed that with the increase in gum concentration, the firmness and consistency of the produced yogurt samples decreased significantly, while the enzyme treatment increased the texture parameters (p<0.01). In addition, both enzyme and gum variables improved the overall acceptance score, but they had a negative effect on the count of yogurt starter bacteria. Also, with the increase in storage time, the firmness and consistency of yogurt samples increased and the acceptability of the product and the count of yogurt starter bacteria decreased significantly (p<0.001). In total, the results of this research showed that by using transglutaminase enzyme treatment (0.015%) and adding Persian gum (especially 0.2%), a low-fat stirred yogurt with desirable textural and sensory properties containing appropriate count of yogurt starter bacteria could be produced.

کلیدواژه‌ها English

Hardness
Consistency
Total acceptance
LAB
Storage period
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