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تاثیر ایزوله پروتئین سویا و پودر جوانه یولاف بر برخی ویژگی های کیفی و بافتی پنیر فتای تهیه شده به روش whey-less | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 11، دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 135-150 اصل مقاله (601.26 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.356910.1321 | ||
| نویسندگان | ||
| رضا حبیبی1؛ اصغر خسروشاهی2؛ لیلا روفه گری نژاد3؛ شهین زمردی* 4؛ نارملا آصفی1 | ||
| 1گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران | ||
| 2گروه علوم و صنایع غذایی دانشگاه ارومیه | ||
| 3دانشیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تبریز | ||
| 4دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، | ||
| چکیده | ||
| تاثیر ایزولۀ پروتئین سویا (SPI) و پودر جوانۀ یولاف (OGP) بر برخی از ویژگی‌های پنیر فتای بدون آب پنیر بررسی شد. در این بررسی، 6 تیمار مختلف تهیه شد که در آنها بخشی از کنسانتره پروتئین شیر (MPC) و شیر خشک بدون چربی (SMP) با نسبت‌های مختلف SPI و OGP (0:0، 3.3: 6.7، 5:5، 10:0، 0:10و 6.7:3.3 درصد) جایگزین گردید. نتایج بررسیها نشان داد که رطوبت، پروتئین و اسیدیتۀ نمونه‌ها با افزایش SPI به ترتیب 8.8، 25.2 و 6.8 درصد افزایش، اما با افزایش OGP به ترتیب 1.9، 26 و 18.7 درصد کاهش پیدا کرد. با افزایش SPI و OGP ترکیبات فنلی از 99.3به ترتیب به 303.99 و 169.65 میلی‌گرم در صدگرم رسید. با افزایش SPI و OGP شاخص* L کاهش و شاخص*b افزایش یافت. شاخص* aبا افزایش OGP افزایش و با افزایش SPI کاهش پیدا کرد (p<0.05). مقدار سفتی و حالت صمغی نمونۀ شاهد بیشترین مقدار و نمونۀ حاوی10 درصد SPI کمترین مقدار بود. پیوستگی و حالت فنری نمونه‌های مخلوط 5 درصد SPI و 5 درصد OGP، بیشترین مقدار و نمونه‌های حاوی 6.7 درصد SPI و 3.3 درصد OGP کمترین مقدار بود. پارامترهای صمغیت و قابلیت جویدن با افزایش SPI کاهش و با افزایش OGP افزایش پیدا کرد (p<0.05).با افزایش SPI و OGP امتیاز پذیرش کلی نمونه ها کاهش یافت اما این کاهش معنی‌دار نبود (p>0.05). بر اساس نتایج حاصل از این بررسی، در تهیۀ پنیر فتا به روش بدون آبپنیر می‌توان از مخلوط 5 درصد SPI و 5 درصد OGP یا از 3.3 درصد SPI و 6.7 درصد OGP استفاده کرد. | ||
| کلیدواژه‌ها | ||
| پنیر بدون آب پنیر عملگرا؛ پروفایل بافتی؛ ترکیبات فنلی؛ اندیس‌های رنگ | ||
| عنوان مقاله [English] | ||
| The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese | ||
| نویسندگان [English] | ||
| Reza Habibi1؛ Asghar Khosrowshahi asl2؛ Leila Roufegarinejad3؛ Shahin Zomorodi4؛ Narmela Asefi1 | ||
| 1Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz,, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azerbaijan, Iran | ||
| 3Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz,, I ran | ||
| 4Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO, | ||
| چکیده [English] | ||
| The effects of soy protein isolate (SPI) and oat germ powder (OGP) were investigated on some characteristics of whey-less cheese. In this study, 6 different treatments were prepared in which part of the combination of milk protein concentrate (MPC) and skim milk powder (SMP) were replaced with different ratios of SPI and OGP (0: 0, 6.7: 3.3, 5: 5, 10: 0, 0:10 and 3.3: 6.7%). The results showed that the moisture, protein content and acidity of the samples increased with increasing SPI about 8.8, 25.2 and 6.8% and decreased with increasing OGP about 1.9, 26 and 18.7% respectively. The addition of SPI and OGP, the phenolic compounds increased from 99.3 to 303.99 and 169.65 mg/100g respectively (p<0.05). With increasing SPI and OGP, the L* index decreased and the b* index increased. But the a* index increased with increasing OGP and decreased with increasing SPI (p<0.05). The hardness and gumminess in the control sample was the highest and the samples containing 10% SPI were the lowest. Cohesiveness and springiness of 5% SPI and 5% OGP mixed samples were the highest and samples containing 6.7% SPI and 3.3% OGP were the lowest. The gumminess and chewiness decreased with increasing SPI and increased with increasing OGP (p<0.05). With increasing SPI and OGP, the overall acceptance score of the samples decreased but was not significant (p>0.05). It was concluded that, the mixture of 5% SPI and 5% OGP or 3.3% SPI and 6.7% OGP could be used in production of whey-less cheese. | ||
| کلیدواژه‌ها [English] | ||
| Functional Whey-less cheese, textural profile, phenolic compound, color indexes | ||
| مراجع | ||
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