بررسی خواص حسی و فیزیکی‌شیمیایی ماست فراسودمند حاوی شیر یولاف

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

2 استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

3 عضو هیأت علمی گروه پژوهشی مواد غذایی، پژوهشکده غذایی و کشاورزی، پزوهشگاه استاندارد کرج

چکیده

ارزش تغذیه­ای بالای یولاف آن را به­عنوان بخشی از رژیم غذایی سلامت بخش تبدیل کرده و محصولات حاصل از آن را در کنار مواد غذایی فراسودمند قرار داده است. این پژوهش باهدف ترکیب خواص ارزشمند تغذیه­ای غلات و لبنیات، تولید محصول ماست فراسودمند حاوی شیر یولاف و بررسی ویژگی­های فیزیکوشیمیایی و حسی آن انجام گردید. در این مطالعه، اثر جایگزینی شیر یولاف با شیر نیم­چرب (5/2%) در 4 سطح 0، 10، 15 و 20 درصد (حجمی/حجمی) بر روی ویژگی‌های فیزیکوشیمیایی و حسی ماست در طی 21 روز نگهداری ماست (روزهای 1، 7، 14 و 21) بررسی گردید. نتایج نشان داد که با افزایش درصد شیر یولاف به‌طور معنی­داری (05/0>P) pH، درصد ماده خشک و چربی کاهش و اسیدیته، سینرزیس و محتوای پروتئین و ترکیبات فنلی ماست افزایش می­یابد. همچنین افزودن شیر یولاف منجر به افزایش محتوای آهن و فیبر ماست­های حاوی شیر یولاف شد.

کلیدواژه‌ها


عنوان مقاله [English]

Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk

نویسندگان [English]

  • Samira Forgani 1
  • Seyed Hadi Peighambardoust 2
  • Aref Olad Ghaffari 3
1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
2 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz
3 Academic Staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj
چکیده [English]

Oat is becoming popular as part of a healthy diet and new oat products emerge at the functional food market. The aim of this study was to combine valuable nutritional properties of cereal and milk, to Produce functional yogurt product containing oat milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) oat milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic yogurt, was evaluated. Results showed that with increasing the percentage of oat milk in yogurt, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding oat milk, iron and fiber content were increased and calcium content was decreased.

کلیدواژه‌ها [English]

  • Cereal
  • Dairy
  • Functional
  • Oat
  • yogurt
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