بررسی تأثیر اینولین و پودر صمغ دانه به بر خواص فیزیکوشیمیایی و کیفی ماست کم چرب

نوع مقاله: مقاله پژوهشی

نویسندگان

1 علوم و صنایع غذایی،دانشکده کشاورزی،دانشگاه ارومیه،ارومیه،ایران

2 استادیار گروه صنایع غذایی، دانشگاه فنی و حرفه ای ارومیه-ایران

چکیده

با توجه به مشکلات به وجود آمده در اثر مصرف محصولات با چربی بالا امروزه استفاده از جایگزین­های چربی در مواد غذایی از جمله ماست افزایش پیدا کرده است. در این پژوهش تأثیر افزودن اینولین در سطوح 0، 5/1 و 3 درصد و صمغ دانه به در سطوح 0 ،25/0 و 5/0 درصد بر ویژگی­های کیفی ماست کم چرب در دمای 4 درجه سلسیوس طی 14روز نگهداری مورد بررسی قرار گرفت. نتایج به دست آمده نشان داد، افزودن اینولین باعث کاهش معنی­دار میزان آب­اندازی شد (05/0p<)، در سطوح بالاتر صمغ دانه به (در سطح 5/0 درصد) با گذشت زمان از شدت افزایش آب­اندازی کاسته شد. ظرفیت نگهداری آب و ویسکوزیته با افزایش اینولین و صمغ دانه به صورت معنی­داری افزایش یافت (01/0p<)، به طوری‌که بیشترین ظرفیت نگهداری به میزان 64 درصد و بالاترین ویسکوزیته به میزان   5500 سانتی پوآز در نمونه حاوی 3 درصد اینولین و 5/0 درصد پودر صمغ دانه به مشاهده شد. سفتی بافت با افزودن اینولین از 14 نیوتن به 28 نیوتن به طور معنی­داری افزایش یافت (01/0p<)، در سطوح بالاتر صمغ دانه به با گذشت زمان از افزایش سفتی جلوگیری شد. بالاترین تغییرات رنگ در نمونه حاوی بیشترین مقدار اینولین و کمترین مقدار صمغ دانه به در روز اول نگهداری بود. سطوح بهینه اینولین و صمغ دانه به در ماست کم چرب به ترتیب 5/2 و 4/0 درصد تعیین شد. از نظر پذیرش کلی ماست کم چرب بهینه شده امتیاز بالاتری نسبت به ماست شاهد (3 درصد چربی) کسب کرد. نتایج این تحقیق نشان داد که میتوان از اینولین و صمغ دانه به در سطوح بهینه، در تهیه ماست کم چرب استفاده نمود.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Inulin and Quince Seed Gum Powder on the Physicochemical and Qualitative Properties of Low Fat Yogurt

نویسندگان [English]

  • Nesa Gheybi 1
  • roghiyeh ashrafi 2
1 Food sceince and technology,agriculture college, urmia university, urmia, iran
2 Assistant Professor Department of Food Science &amp;amp; Technology Technical &amp;amp; Vocational University Urmia-Iran
چکیده [English]

Nowadays due to the problems caused by the consumption of high fat products, the use of fat substitutes in foods such as yogurt has increased. In this study, the effect of inulin in 0, 1.5 and 3% levels and Quince seed gum in 0, 0.25 and 0.5% levels was investigated on the qualitative properties of low fat yogurt at 4°C during 14 days of storage. The results showed that addition of inulin significantly decreased syneresis (p<0.05), at higher levels of Quince seed gum (at 0.5% level), increasing the amount of syneresis was prevented during storage. Water holding capacity and viscosity increased significantly with increasing inulin and Quince seed gum (p<0.01), while maximum water holding capacity was 64% and the highest viscosity was 5500 cpoise in a sample containing 3% inulin and 0.5%  Quince seed gum powder.Hardness was increased significantly from 14N to 28N by adding inulin (p<0.01), at higher levels of Quince seed gum increasing of hardness was prevented over time. The highest color change was in the sample contained the highest amount of inulin and the lowest amount of Quince seed gum on the first day of storage. Optimum content of inulin and Quince seed gum was determined 2.5% and 0.4% respectively, in low fat yogurt. In overall acceptance, the optimized low-fat yogurt obtained a higher score than control yogurt (3% fat). The results of this study showed that it is possible to use inulin and Quince seed gum at optimal levels in the preparation of low-fat yogurt.

کلیدواژه‌ها [English]

  • Low-fat yogurt
  • Inulin
  • Quince seed gum
  • qualitative characteristics
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