اثر کفیران به عنوان جایگزین چربی بر خصوصیات فیزیکوشیمیایی، حسی و میکروبی ماست میوه ای هم زده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد دانشگاه آزاد واحد ورامین

2 هیات علمی دانشگاه تهران

3 دانشیار دانشگاه آزاد اسلامی واحد ورامین

چکیده

استفاده از جایگزین‌های چربی در غذاها نقش مهمی در سلامت انسان بخصوص کاهش بیماری‌های قلبی و عروقی دارد. در این تحقیق از سه سطح کفیران (2/0،5/0و8/0درصد) به عنوان جایگزین چربی در ماست میوه­ای استفاده شد و خصوصیات فیزیکوشیمیایی (اسیدیته، سینرزیس، رئولوژیکی)، میکروبی (تعداد باکتریهای اسید لاکتیک، کپک ومخمر) و حسی آنها با سه ماست میوه ای شاهد ( بدون چربی، کم چرب (5/1%) و پرچرب (3%) مقایسه گردید. نمونه­ها در شرایط یکسان تولید شدند. نتایج نشان داد که غلظت کفیران بر اسیدیته ماست اثری ندارد. کمترین سینرزیس در بین تمام نمونه­ها مربوط به ماست 5/0 درصد کفیران بود که در ارزیابی حسی، بالاترین امتیاز پذیرش کلی را کسب کرد. افزایش غلظت کفیران باعث افزایش اندیس قوام و کاهش رشد کپک و مخمر ماست شد در حالی‌که بر روی تعداد باکتری‌های اسید لاکتیک اثر معنی­داری نشان نداد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of kefiran as a fat replacer on physicochemical properties, sensory and microbial stirred fruit yoghurt

نویسندگان [English]

  • Marjan Hajiei 1
  • Faramarz Khodaiyan 2
  • Rezvan Pourahmad 3
1
2
3
چکیده [English]

The use of fat replacers in foods plays an important role in human health, especially cardiovascular diseases. In this study, three levels of kefiran (0.2, 0.5, 0.8 %) was used in fruit yogurt as fat replacer. Their physicochemical (pH, synersis, rheological), microbial (number of lactic acid bacteria, molds and yeasts) and sensory properties were compared with three control fruit yogurt (non -fat, low-fat (fat 1.5%) and fat (fat 3%). Samples were prepared in the same conditions. The results showed that concentrations of kefiran had no effect on the acidity yogurt The lowest level of synersis was obtained in the presence of 0.5% kefiran. This sample also received the highest score of sensory evaluation. With the increase of kefiran concentration increased consistency index and decreased the growth of mold and yeast, while no effect on the number of lactic acid bacteria shown.

کلیدواژه‌ها [English]

  • Stirred fruit yogurt
  • fat substitutes
  • Kefiran
  • Texture
  • synersis
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 [A1]در متن استفاده نشده است.