مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

غنی‌سازی ماست یونانی با عسل، عصاره زنجبیل و سبوس برنج: تأثیر بر ویژگی‌های رنگ‌سنجی و حسی در طول نگهداری

نوع مقاله : مقاله پژوهشی

نویسندگان
گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران
10.48311/fsct.2026.84040.0
چکیده
این مطالعه با هدف ارزیابی تأثیر غنی‌سازی ماست یونانی با عسل (۳ % و ۶٪ وزنی/وزنی)، عصاره زنجبیل (1% و ۲% حجمی/وزنی)، و سبوس برنج (۳ % و ۶٪ وزنی/وزنی) بر خصوصیات رنگ‌سنجی (شاخص روشنایی، شاخص قرمزی، شاخص زردی، کروما، زاویه هیو و شاخص سفیدی) و ویژگی‌های حسی آن (رنگ، بو، طعم، بافت، قوام و پذیرش کلی) در یک دوره نگهداری یک و هفت روزه انجام شد. نتایج آنالیز رنگ‌سنجی نشان‌دهنده افزایش معنادار در شاخص‌های قرمزی و زردی در فرمولاسیون‌های غنی ‌شده نسبت به نمونه شاهد بود. بیشترین شدت قرمزی در نمونه حاوی ۶٪ عسل، 1٪ عصاره زنجبیل و ۶٪ سبوس برنج مشاهده شد؛ علاوه بر این، رابطه معکوسی بین میزان سبوس برنج و روشنایی رنگ به دست آمد. ارزیابی حسی نشان داد که نمونه شاهد از پذیرش کلی بالاتری برخوردار بود، در حالی که فرمولاسیون‌هایی با ۶٪ عسل، ۲٪ عصاره زنجبیل و ۳ ٪ سبوس برنج در رتبه‌ بعدی قرار داشت. افزایش غلظت عسل منجر به بهبود مقبولیت حسی گردید و مقدار بالاتر سبوس برنج تأثیر منفی بر پذیرش رنگ داشت. این یافته‌ها اطلاعات ارزشمندی را در مورد فرمولاسیون ماست یونانی غنی‌شده ارائه می‌کنند و بر اهمیت متعادل کردن خواص رنگ‌سنجی و ویژگی‌های حسی برای بهینه‌سازی پذیرش مصرف‌کننده تأکید می‌کنند. تحقیقات آتی می‌بایست با اصلاح نسبت مواد تشکیل دهنده، ارزیابی پایداری نگهداری بلندمدت و به کارگیری طرح‌های آزمایشی پیچیده‌تر با سطوح عاملی اضافی برای بهبود عملکرد و جذابیت محصولات ماست غنی شده تمرکز کنند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Fortification of Greek Yogurt with Honey, Ginger Extract, and Rice Bran: Effects on Colorimetric and Sensory Attributes during Storage

نویسندگان English

Fatemeh Mohammadzadeh
Fatemeh Ghannadiasl
Bahram Fathi-Achachlouei
Department of Food Sciences and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
چکیده English

This study aimed to evaluate the impact of fortified Greek yogurt with honey (3% and 6% by weight/weight), ginger extract (1% and 2% by volume/weight), and rice bran (3% and 6% by weight/weight) on its colorimetric properties and sensory attributes over a storage period of seven days. A comprehensive colorimetric analysis (L*, a*, b*, chroma, hue angle, whiteness index) and sensory evaluation (color, odor, taste, texture, consistency, overall acceptability) were performed. Colorimetric analysis revealed a significant increase in redness and yellowness in fortified formulations compared to the control. The highest redness intensity was observed in yogurt containing 6% honey, 1% ginger extract, and 6% rice bran, while an inverse relationship was identified between rice bran content and brightness. Sensory evaluation demonstrated that the control sample had the highest overall acceptability, followed by yogurt formulation containing 6% honey, 2% ginger extract, and 3% rice bran. Increased honey concentrations improved acceptability, whereas higher rice bran content negatively influenced color perception. These findings provide valuable insights into the formulation of fortified Greek yogurt, emphasizing the importance of balancing colorimetric properties and sensory attributes to optimize consumer acceptance. Future research should focus on refining ingredient ratios, evaluating long-term storage stability and employing more complex experimental designs with additional factor levels to enhance the functionality and appeal of fortified yogurt products.

کلیدواژه‌ها English

Greek yogurt
fortification
colorimetry
sensory evaluation
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