نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پزشکی آراد اسلامی تهران

2 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پرشکی آزاد اسلامی تهران

3 گروه علوم و صنایع غذایی. واحد صفادشت. دانشگاه آزاد اسلامی. تهران، ایران

چکیده

از میوه درخت سنجد (Elaeagnus angustifolia) به دلیل دارا بودن خواص تغذیه‌ای و دارویی، در درمان بسیاری از بیماری‌ها استفاده می‌شود. هدف این تحقیق بررسی اثر استفاده از مقادیر مختلف پودر سنجد بر ویژگی‌های کیفی ماست قالبی تولید شده با استفاده از شیر بدون چربی است. به این منظور، نمونه‌های ماست قالبی از شیر کامل، شیر بدون چربی و افزودن پودر سنجد در سه مقدار مختلف 10، 20 و 30 گرم در لیتر به شیر بدون چربی تولید شد. نمونه‌های ماست قالبی به مدت 22 روز در یخچال با دمای 1±4 درجه سلسیوس نگهداری و ویژگی‌های فیزیکوشیمیایی، حسی و بافتی آنها در دوره نگهداری ارزیابی شد. نتایج آزمون‌ها نشان می‌دهد که استفاده از پودر سنجد موجب ایجاد تغییرات معنی‌دار (p<0.05) در ویژگی‌های فیزیکوشیمیایی، بافتی و حسی نمونه‌های ماست قالبی شده است. با افزایش میزان پودر سنجد در نمونه‌های ماست قالبی، اسیدیته، ویسکوزیته و ظرفیت نگهداری آب به طرز معنی‌داری (p<0.05) کاهش یافت، اما pH و آب اندازی به طور معنی‌داری (p<0.05) افزایش پیدا کرد. از سوی دیگر، در حالی که با گذشت زمان در همه نمونه‌های ماست قالبی افزایش معنی‌داری (p<0.05) در مقادیر اسیدیته، ویسکوزیته و ظرفیت نگهداری آب مشاهده شد، pH و آب‌اندازی به طور معنی‌داری (p<0.05) کاهش پیدا کرد. در مجموع و با توجه به نتایج آزمون‌های مختلف، استفاده از 10 گرم‌ در لیتر پودر سنجد منجر به تولید بهترین نمونه ماست قالبی بدون چربی از نظر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی شد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt

نویسنده [English]

  • Maryam Moslehi _shad 3

3 -

چکیده [English]

Russian olive, Elaeagnus angustifolia, is used in the treatment of various diseases because of its nutritional and pharmaceutical properties. The aim of this study was to evaluate the effect of using various amounts of Russisn olive powder on physicochemical, texture and sensory properties of set-type yoghurt produced from non-fat milk. Five yoghurt samples were manufactured from full-fat milk, non-fat milk and with addition of Russian olive powder in three different amounts of 10, 20 and 30 g/L to non-fat milk. Yoghurt samples were then stored in a refrigerator (4±1°C) for 22 days and their physico-chemical, texture and sensory properties were evaluated during storage. The results showed that using Russian olive powder caused significant changes (p<0.05) in physicochemical, texture and sensory properties of yoghurt samples. With addition of Russian olive powder, acidity, viscosity and water holding capacity decreased significantly in yoghurt samples, while pH and syneresis increased (p<0.05). On the other hand, while acidity and viscosity increased significantly during storage in all samples, pH, syneresis and water holding capacity decreased (p<0.05). In conclusion, using 10 g/L of Russian olive powder had the best physicochemical, texture and sensory result in manufacturing of non-fat yoghurt.

کلیدواژه‌ها [English]

  • Dairy products
  • Functional food
  • Physicochemical properties
  • Sensory properties
  • Texture properties
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