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تأثیر جایگزینی شیرین‌کنندۀ استویا با شکر سفید بر ویژگی‌های فیزیکوشیمیایی دسر لبنی حاوی ژلاتین پای مرغ

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

3 دکترای فناوری علوم و صنایع غذایی، کارشناس مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی فارس

10.22092/fooder.2026.369689.1423

چکیده

دسر بر پایۀ شیر یکی از فرآورده ­های لبنی است که به‌عنوان میان‌وعدۀ غذایی مصرف می­‌شود و علاوه بر ارزش تغذیه­‌ای، در سبد کالای مصرف‌­کننده تنوع ایجاد می­‌کند و طرفداران بسیاری دارد. باتوجه‌به بالابودن میزان قند دسرهای لبنی و ارتباط مستقیم مصرف قند با بیماری­‌هایی مانند دیابت، چاقی و بیماری­‌های قلبی عروقی تولید دسرهای لبنی با استفاده از شیرین­‌کننده‌­های کم­‌کالری می­‌تواند از نظر تغذیه‌­ای بااهمیت باشد. هدف از این مطالعه، استخراج ژلاتین از پای مرغ و تهیه دسر لبنی حاوی استویا، ژلاتین پای مرغ و جو دوسر است. در این پژوهش ابتدا ژلاتین از پای مرغ به روش اسیدی استخراج شد پس از آن تأثیر سطوح مختلف شیرین­‌کننده استویا (صفر، ۲۵، ۵۰، ۷۵، ۱۰۰ درصد) به جای شکر بر ویژگی­‌های فیزیکوشیمیایی و حسی نمونه­‌های دسر لبنی با آزمون چند دامنه‌­ای دانکن با نرم­‌افزار SAS ارزیابی گردید. برابر نتایج، قدرت ژل ژلاتین پای مرغ 379.66 گزارش شد و نتایج حاکی از آن است که افزایش درصد استویا موجب کاهش میزان مادۀ خشک، ویسکوزیته، سفتی بافت و افزایش میزان آب­اندازی و شفافیت *L در نمونه­‌های دسر لبنی شده است و اختلاف معنی­‌داری میان نمونه­‌ها مشاهده می­‌شود. مقدار مادۀ خشک، چربی و pH اکثر نمونه‌های دسر شیری در محدودۀ مجاز تعیین شده توسط استاندارد ملی ایران قرار دارد. در پذیرش کلی حسی، نمونه‌­های دسر لبنی حاوی ۱۰۰ درصد شکر و ۵۰ درصد استویا بیشترین امتیاز را در آزمون هدونیک کسب کردند. بنا بر نتایج ارائه‌شده، استویا می‌­تواند جایگزینی مناسب برای شکر تجاری در فرمولاسیون دسرهای ژلاتینی کم‌­کالری باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The Effect of Replacing Stevia Sweetener with White Sugar on the Physicochemical Properties of Dairy Dessert Containing Chicken Feet Gelatin

نویسندگان [English]

  • Fatemeh Karegar benakohal 1
  • Zeynab Raftani Amiri 1
  • Reza Esmaielzadeh Kenari 2
  • Hayedeh Gorjian 3

1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

2 , Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

3 Food Technology, Researcher of Agriculture and Natural Resources Research and Education Center province, Fars, IRAN

چکیده [English]

Milk-based dessert is one of the dairy products consumed as a snack and, in addition to its nutritional value, it creates variety in the consumer's basket of goods and has many fans. Considering the direct relationship between sugar consumption and diseases, production of dairy desserts using low-calorie sweeteners can be nutritionally important. The aim of this study was to extract gelatin from chicken feet and prepare a dairy dessert containing stevia, chicken foot gelatin, and oats. Gelatin was extracted from chicken feet by an acidic method, then the effect of replacing different levels of stevia (0t o100 percent) with sugar on the quality of dairy dessert samples was evaluated using Duncan's multiple range test using SAS software. According to the results, the gel strength of chicken leg gelatin was reported as 379.66 and the results indicated that increasing the percentage of stevia caused a decrease in the amount of dry matter, viscosity, texture hardness and an increase in the amount of water and transparency (L) in the dairy dessert samples by significant difference. The amount of dry matter, fat and pH of most dairy dessert samples were within the permissible range specified by the Iranian National Standard. In terms of overall sensory acceptance, dairy dessert samples containing 100% sugar and 50% stevia obtained the highest score in the hedonic test by the evaluators. According to the results presented, stevia can be a suitable substitute for commercial sugar in the formulation of low-calorie gelatin desserts.
 

کلیدواژه‌ها [English]

  • Stevia
  • dairy dessert
  • oats
  • Chicken feet gelatin
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تحقیقات مهندسی صنایع غذایی
دوره 24، شماره 2 - شماره پیاپی 79
پاییز و زمستان 1404
دی 1404
صفحه 165-176
فایل ها
هم رسانی
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