مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی‌های رئولوژیکی و فیزیکوشیمیایی بستنی غنی‌سازی شده با کفیران و پایدارکننده‌های گیاهی به روش طرح مخلوطMixture Design

نوع مقاله : مقاله پژوهشی

نویسندگان
علی صحرایی اردکانی 1
مهنار جوکار 2
منصوره سلیمانی فرد 3
1 استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه اردکان
2 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد قوچان
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه اردکان
10.48311/fsct.2026.84099.0
چکیده
در این تحقیق، کفیران پس از کشت دانک‌های کفیر و استخراج از آن، به صورت ترکیبی با ژل آلوئه‌ورا و گوار در سطوح مختلف (%2.83، %5.66، %8.5 ، %11.33 و %17) (درصد وزنی) و عربی (50% صمغ‌ها) به بستنی افزوده و اثرات آن بر ویژگی‌های رئولوژیکی، فیزیکوشیمیایی و ارگانولپتیکی بستنی مورد بررسی قرار گرفت. تجزیه و تحلیل داده‌ها با استفاده از روش آنالیز واریانس توسط مدل مناسب تعقیبی در سطح احتمال 5% با استفاده از نرم افزار Design Expert 12انجام گرفت. نتایج آزمون‌های فیزیکوشیمیایی بستنی مورد مطالعه نشان داد افزودن هیدروکلوئیدها منجربه افزایش ویسکوزیته، سرعت ذوب و چسبندگی تیمارهای بستنی می‌شود به طوری که تیمارهای حاوی 17% کفیران کمترین (pas/s 0.25 - 42%- MJ17.31) و 17% گوار (pas/s0.282 و 80%-MJ18.11) بیشترین مقدار را دارا بودند. با افزایش صمغ‌ها سختی تیمارهای بستنی افزایش یافت به طوری که این مقدار برای تیمارهای 17% کفیران کمترین (gr/cm21834.11) و 17% گوار (gr/cm21989.6) بالاترین مقدار را دارا بودند. افزایش صمغ‌ها منجربه حجم‌افزایی تیمارهای بستنی می‌شود. تصاویر FE-SEM تیمارهای حاوی سطح 17% کفیران و گوار نشان داد که تیمار 17% گوار دارای ذراتی کروی با چروکیدگی کم و بدون پارگی بود و سطح یکنواختی را نشان داد. نتایج DLS نشان داد اندازه ذرات تیمارهای دارای کفیران 17 دارای میانگین قطر 1 تا 3.5 میکرون بودند. نتایج آزمون ارگانولپتیکی تیمارهای بستنی نشان داد تیمارهایی که نسبت بیشتری کفیران داشتند از نظر فاکتور رنگ و پذیرش کلی امتیاز بالاتری نسبت به نمونه‌های حاوی گوار داشتند.
کلیدواژه‌ها
طرح مخلوط
کفیران
آلوئه‌ورا و گوار
بستنی
ویژگی‌های رئولوژیکی و فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Investigation of the rheological and physicochemical properties of ice cream enriched with kefir and vegetable stabilizers using the Mixture Design method

نویسندگان English

Ali Sahrae 1
Mahnaz Jokar2 2
mansooreh soleimani fard 3
1 1- Assistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Ardakan
2 Master of Science in Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Quchan Branch
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Ardakan
چکیده English

In this study, kefiran, after being cultured from kefir grains and extracted, was added to ice cream in combination with aloe vera gel and guar gum at various levels by weight, along with gum Arabic.The effects on the rheological, physicochemical, and organoleptic properties of the ice cream were investigated. Data analysis was performed using analysis of variance (ANOVA) with an appropriate follow-up model at a 5% probability level, employing Design Expert 12 software. The results of the physicochemical tests on the ice cream samples revealed that the addition of hydrocolloids led to an increase in viscosity, melting rate, and adhesiveness. Specifically, treatments containing 17% kefiran exhibited the lowest values (0.25 Pa·s, 42% decrease, 17.31 MJ), while those with 17% guar gum showed the highest values (0.282 Pa·s, 80% decrease, 18.11 MJ). Increasing the gum content resulted in higher hardness of the ice cream treatments. The treatment with 17% kefiran had the lowest hardness (1834.11 g/cm²), whereas the treatment with 17% guar gum exhibited the highest hardness (1989.6 g/cm²). Additionally, the incorporation of gums led to an increase in the overrun of the ice cream treatments. FE-SEM images of treatments containing 17% kefiran and 17% guar gum indicated that the 17% guar gum treatment featured spherical particles with minimal wrinkling and no tearing, presenting a uniform surface. DLS results demonstrated that the particles in the 17% kefiran treatment had an average diameter ranging from 1 to 3.5 microns.

کلیدواژه‌ها English

Mixture design
Kefiran
Aloe vera and guar
Ice cream
Rheological and physicochemical properties
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