تولید ماست کم‌چرب فراسودمند غنی‌شده با ایزوله پروتئین سویا

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، واحد خوی، دانشگاه آزاد اسلامی، خوی، ایران

چکیده

هدف این پژوهش تولید ماست فراسودمند با استفاده از ایزوله پروتئین سویا بود. از سطوح 5/0، 0/1 و 5/1 درصد (حجمی/وزنی) ایزوله پروتئین سویا در ماست کم­چرب استفاده شد و ویژگیهای فیزیکی شیمیایی (pH، اسیدیته، ماده خشک بدون چربی، آب­اندازی، ویسکوزیته)، میکروبی (کپک و مخمر) و حسی (رنگ، سفتی، طعم، ترشی، تندی، کهنگی و کپکی و پذیرش­کلی) در روزهای اول، هفتم، چهاردهم و بیست و یکم بررسی شد. نتایج نشان داد که افزایش غلظت ایزوله پروتئین سویا موجب افزایش معنی­دار اسیدیته، ماده خشک بدون چربی و ویسکوزیته و کاهش معنی­دار در آب­اندازی ماست شد، اما بر pH تاثیر معنی­دار نداشت (05/0 > p). مطلوب­ترین ویژگیهای حسی در روزهای اول آزمون و در نمونه­های ماست کنترل و نمونه­های حاوی 5/0 و 0/1 درصد ایزوله پروتئین سویا مشاهده شد (05/0 < p). نتایج نشان داد که استفاده از ایزوله پروتئین سویا می­تواند به دلیل وجود ترکیبات تغذیه­ای مناسب به عنوان یک پیشنهاد در تولید صنعتی ماست کم چرب فراسودمند در نظر گرفته شود.

کلیدواژه‌ها


عنوان مقاله [English]

Production of Functional Low-Fat Yogurt Fortified with Soy Protein Isolate

نویسندگان [English]

  • Leila Karimi
  • Mahnaz Manafi Dizaj Yekan
Department of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran
چکیده [English]

The purpose of this study was to produce the low fat yogurt using soy protein isolate. The soy protein isolate in concentrations of 0.5, 1.0 and 1.5 was used in low-fat yogurt formulation and the physicochemical properties (pH, acidity, non fat dry matter, syneresis, viscosity) and microbial (growth of mold and yeast) and sensory properties (color, firmness, taste, sourness, spiciness, oldness and moldy and overall appearance) were evaluated on 1, 7, 14 and 21 days of storage. The results showed that with increase in soy protein isolate concentration, acidity, non fat dry matter and viscosity were significantly increased and the yogurt syneresis was significantly decreased, while it had no significant effect on pH (p > 0.05). The most desirable sensory properties were observed in the first days in the control and samples containing 0.5 and 1.0% soy protein isolate (p < 0.05). The results showed that the use of soy protein isolate due to its nutritious compounds can be considered as an offer in the industrial production of functional low fat yogurt.

کلیدواژه‌ها [English]

  • Functional yogurt
  • soy protein isolate
  • Low Fat
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