استفاده از استارتر انکپسوله جهت تهیه پودر ماست نیمه آماده: بررسی سرعت تخمیر و خصوصیات حسی ماست قالبی در طول زمان

نوع مقاله : پژوهشی اصیل

نویسندگان
علی معتمدزادگان 1
هدا فهیم 2
مجتبی اصغر نژاد 3
مریم نوذری 4
علی باقری 4
صدیقه مزینانی 5
1 استاد تمام، گروه صنایع غذایی، دانشکده مهندسی کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 مدیر تحقیق و توسعه ، شرکت فرآورده های لبنی گلا آمل
4 دانش آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، ساری، دانشگاه علوم کشاورزی و منابع طبیعی ساری
5 مدیر تحقیق و توسعه دپارتمان غذایی گروه صنعتی جهان صادرات، تهران
10.48311/fsct.2025.83934.0
چکیده
در این مطالعه، اثر انکپسوله کردن استارتر با پلیمرهای مختلف جهت افزودن به پودر ماست و همچنین اثر دو دمای نگهداری محیط و یخچال بر قدرت تخمیر، زمان گرمخانه‌گذاری، آب‎اندازی و خصوصیات حسی ماست قالبی در طی زمان مورد بررسی قرار گرفت. نتایج نشان داد که انکپسوله کردن باکتری، سبب کاهش معنی‌دار حلالیت پودر ماست شده و در مقابل زمان گرمخانه‌گذاری آنها نسبت به نمونه های بدون کپسول به صورت معنی‌داری از 3 ساعت به 5/4 ساعت افزایش یافت. این پارامتر همچنین تحت تاثیر دما و دوره نگهداری قرار گرفت و دمای بالاتر و زمان ماندگاری بیشتر هردو سبب افزایش زمان گرمخانه گذاری شد. در بین تمامی نمونه‌ها، دو نمونه انکپسوله شده در ایزوله پروتئین سویا-پکتین و ژلاتین-کنسانتره پروتئین آب پنیر به دلیل برهمکنش این ترکیبات با پروتئین‌های شیر و مولکول‌های آب، آب‌اندازی کمتری داشتند. کیفیت میکروبی تمامی نمونه‌های پودر ماست تحت تاثیر دوره نگهداری، دمای نگهداری یا نوع باکتری های انکپسوله قرار نگرفتند و در تمامی دوره در محدوده مجاز بودند. آنالیز حسی در روز اول تولید اختلاف معنی‌داری بین نمونه‌ها نشان نداد و تمامی آنها امتیاز قابل قبولی داشتند. با این حال، افزایش زمان نگهداری خصوصا در نمونه‌های انکپسوله و نگهداری شده در دمای محیط، سبب کاهش معنی دار تمامی خصوصیات حسی شد. به طور کلی می‌توان نتیجه‌گیری کرد که انکپسوله کردن باکتری جهت حفظ فعالیت تخمیری آنها در طولانی مدت راهکار مناسبی نبوده و برای دستیابی به این هدف باید روش‌ها و متغییرهای دیگری را مورد آزمون قرار داد.
کلیدواژه‌ها
استارتر ریزپوشانی شده
ماست
زمان گرمخانه گذاری
قدرت تخمیر

موضوعات

عنوان مقاله English

Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage

نویسندگان English

Ali Motamedzadegan 1
Hoda Fahim 2
Mojtaba Asghar nejad 3
maryam nozari 4
Ali Bagheri 4
Sedigheh Mazinani 5
1 Full professor of the food science department, faculty of Agricultural Engineering, sari agricultural science and natural resources
2 sari agricultural science and natural resources
3 Research and Development manager, Gela, Dairy Products Company, Amol
4 M.Sc. graduate in food science and engineering, sari agricultural science and natural resources; Research and Development unit, Gela, Dairy Products Company, Amol
5 Research and Development manager of food department at Jahan Saderat Industrial group, Tehran
چکیده English

This study investigated the impact of encapsulating starter cultures with various biopolymers for incorporation into yogurt powder, as well as the effects of two storage temperatures (ambient and refrigerated) on fermentation activity, incubation time, syneresis, and sensory attributes of set- yogurts over time. Encapsulation significantly reduced the solubility of yogurt powder. However, it also led to a statistically significant increase in incubation time, from 3.0 to 4.5 hours, compared to non-encapsulated samples. Incubation time was further influenced by storage temperature and time; those stored in ambiant temperature at the end of storage time revealed extended fermentation times. Among the samples, those encapsulated with soy protein isolate–pectin and gelatin–whey protein concentrate exhibited significantly lower syneresis and higher WHC, likely due to favorable interactions between the encapsulating agents, milk proteins, and water molecules. The microbiological quality of all yogurt powders remained within acceptable range throughout storage, irrespective of the storage conditions or encapsulation material. Sensory evaluation on the first day of production showed no significant differences among samples, all of which received acceptable scores. However, increasing storage time, particularly at ambient temperature, resulted in a significant decline in sensory scores in encapsulated samples. Overall, the findings indicate that encapsulation of starter cultures, in its current form, is not an effective strategy for preserving long-term fermentative activity, and alternative approaches or optimization of encapsulation parameters may be necessary to achieve this goal.

کلیدواژه‌ها English

Encapsulated starter culture
Yogurt
Incubation time
Fermentation activity
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