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خصوصیات فیزیکوشیمیایی و حسی ماست مخلوط شیر بز مهابادی و شیر گاو هلشتاین | ||
| علوم دامی | ||
| دوره 34، شماره 131، شهریور 1400، صفحه 33-48 اصل مقاله (1.67 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2020.128517.2013 | ||
| نویسندگان | ||
| راحله نژاد رزمجوی اخگر* 1؛ امیررضا شویک لو2 | ||
| 1بخش تحقیقات علوم دامی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران. | ||
| 2بخش تحقیقات فرآوری تولیدات دامی، مؤسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران. | ||
| چکیده | ||
| شیر بز دارای ارزش تغذیه‌ای و مزایای درمانی بالاتری نسبت به شیر گاو است، اما وجود طعم و مزه بزی پذیرش محصولات لبنی مشتق از شیر بز را محدود می‌کند. در این پژوهش، دو نوع ماست تهیه شد: ماست شیر بز مهابادی و ماست مخلوط شیر بز مهابادی و شیر گاو هلشتاین. خصوصیات فیزیکی- شیمیایی (ماده‌ی خشک، پروتئین، چربی، pH، اسیدیته، سینرسیس، ظرفیت نگهداری آب، ویسکوزیته)، میکروبی (شمارش کپک‌ها و مخمرها) و حسی نمونه‌های ماست در طول 28 روز نگهداری در دمای °C 4مورد بررسی قرار گرفت. نتایج نشان داد ماده‌ی خشک، پروتئین، pH و اسیدیته‌ی ماست مخلوط شیر بز و گاو تفاوت معنی‌داری با ماست شیر بز نداشت، اما چربی در ماست شیر بز به طور معنی‌داری بالاتر بود (05/0>p). از نظر سینرسیس، ظرفیت نگهداری آب و ویسکوزیته نیز اختلاف معنی‌داری بین نمونه ماست بز و نمونه ماست مخلوط شیر گاو و بز مشاهده نگردید. هیچ یک از نمونه‌های ماست آلوده به کپک و مخمرنبودند. بررسی امتیازات مربوط به عطر و بو، طعم و مزه و پذیرش کلی نشان داد ماست تهیه شده از مخلوط شیر بز و گاو به طور معنی‌داری (05/0>p) دارای امتیاز بیشتری نسبت به نمونه ماست بز بود و توسط ارزیابان حسی ترجیح داده شد. با توجه به نتایج این تحقیق، تولید محصولات تخمیری با استفاده از ترکیب کردن شیر بز و گاو فرصتی مناسب برای پوشاندن طعم و مزه بزی در ضمن حفظ ارزش تغذیه‌ای آن و ویژگی‌های حسی مطابق با ذائقه‌ی مصرف‌کننده می‌باشد. | ||
| کلیدواژه‌ها | ||
| ماست شیر بز؛ پذیرش مصرف کننده؛ خصوصیات حسی؛ مخلوط شیر بز و گاو؛ خصوصیات فیزیکوشیمیایی | ||
| عنوان مقاله [English] | ||
| Physicochemical and sensory characteristics of Mahabadi goat's milk and Holstein cow's milk mixture yogurt | ||
| نویسندگان [English] | ||
| Rahele Nezhad Razmjoiu Akhgar1؛ Amir Reza Shaviklo2 | ||
| 1Animal Science | ||
| 2Animal Science Research Institute of Iran | ||
| چکیده [English] | ||
| Goat's milk has a higher nutritional value and therapeutic benefits than cow's milk, but the goaty flavour and taste limits the acceptability of dairy products derived from goat's milk. In this research two types of yogurt prepared: Mahabadi goat's milk yogurt and yogurt made with mixture of Mahabadi goat's milk and Holstein cow's milk. The physicochemical characteristics (total solid, protein, fat, acidity, pH, synersis, water holding capacity and viscosity), microbial (enumeration of yeasts and moulds) and sensory evaluation of yogurt samples were investigated during 28 days storage at 4°C. The results showed that total solid, protein, pH and acidity of goat's milk yogurt and yogurt made of yogurt made from mixture of goat's and cow's milk were not significantly different, but fat was significantly (p < 0.05) higher in goat's milk yogurt . In terms of synersis, water holding capacity and viscosity, no significant differences were observed between goat's milk yogurt and yogurt made from mixture of goat's and cow's milk. None of the yogurt samples were contaminated with yeast and mould. Evaluation of scores of odor, flavour, taste and overall acceptability showed that yogurt samples made from mixture of goat's and cow's milk had significantly (p <0.05) higher scores than those of goat's milk yogurt and were preferred by sensory panelists. According to results of this research, the production of fermented products by combining goat's and cow's milk is an appropriate opportunity to cover its goaty flavour while maintaining its nutritional value and sensory characteristics accordance with consumer's preference. | ||
| کلیدواژه‌ها [English] | ||
| goat's milk yogurt, consumer acceptability, sensory characteristics, goat's and cow's milk mixture, physicochemical characteristics | ||
| مراجع | ||
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