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تأثیر جایگزینی شیرینکنندۀ استویا با شکر سفید بر ویژگیهای فیزیکوشیمیایی دسر لبنی حاوی ژلاتین پای مرغ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 24، شماره 2 - شماره پیاپی 79، دی 1404، صفحه 165-176 اصل مقاله (725.75 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.369689.1423 | ||
| نویسندگان | ||
| فاطمه کارگربنه کهل1؛ زینب رفتنی امیری* 1؛ رضا اسماعیل زاده کناری2؛ هایده گرجیان3 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
| 3دکترای فناوری علوم و صنایع غذایی، کارشناس مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی فارس | ||
| 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 | ||
| استویا؛ دسر لبنی؛ جو دوسر؛ ژلاتین | ||
| 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 benakohal1؛ Zeynab Raftani Amiri1؛ Reza Esmaielzadeh Kenari2؛ Hayedeh Gorjian3 | ||
| 1Department 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 | ||
| 3Food 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 | ||
| مراجع | ||
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