| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,168 |
| تعداد مقالات | 35,197 |
| تعداد مشاهده مقاله | 50,943,929 |
| تعداد دریافت فایل اصل مقاله | 90,949,145 |
تأثیر استفاده ازنسبتهای مختلف شیر الاغ و شیر گاو بر ویژگیهای فیزیکوشیمیایی، بافتی و حسی ماست قالبی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 2، دوره 20، شماره 1 - شماره پیاپی 70، شهریور 1400، صفحه 1-18 اصل مقاله (947.44 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.343462.1275 | ||
| نویسندگان | ||
| الناز قنبری1؛ مصطفی سلطانی* 2؛ سوده محمدی1 | ||
| 1گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 2گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پرشکی آزاد اسلامی تهران | ||
| چکیده | ||
| ماست از فرآوردههای تخمیری پرمصرف شیر است که به دلیل ارزش تغذیهای بالا تأثیر مثبتی بر سلامتی دارد. شیر الاغ سرشار از ویژگیهای تغذیهای و درمانی بالاست که در غنیسازی فرآوردههای غذایی مختلف به کار گرفته میشود. هدف از این تحقیق بررسی تأثیر استفاده از نسبتهای مختلف شیر الاغ و شیر گاو بر ویژگیهای کیفی ماست قالبی است. به این منظور نمونههای ماست قالبی با استفاده از شیر گاو و شیر الاغ به ترتیب با نسبتهای 100:0، 0:100، 50:50، 75:25، 25:75 تولید شد. نمونههای تولیدشده به مدت 15 روز در دمای 1±4 درجه سلسیوس قرار داده شدند و آزمونهای فیزیکوشیمیایی، بافتی و حسی در دوره نگهداری روی نمونههای ماست اجرا شد. نتایج آزمونهای مختلف نشان داد افزایش نسبت استفاده از شیر الاغ موجب کاهش معنی دار (0.05)>p در مقادیر pH، چربی (درصد)، پروتئین (درصد)، ماده خشک (درصد)، ظرفیت نگهداری آب (درصد)، ویسکوزیته (سانتی پوآز)، سفتی بافت (نیوتن) و عطر و طعم و افزایش معنیدار (0.05)>(p در مقادیر اسیدیته (درصد لاکتیک اسید) و آباندازی (گرم بر 25 گرم) در نمونههای ماست قالبی شد. برای ماستهای قالبی تولید شده از شیر گاو و شیر الاغ با نسبتهای 100:0 و 0:100 مقادیر pH برابر 3.95 و 4.19، اسیدیته برابر 1.47 و 1.26، آب اندازی برابر 8.39 و 6.36 و ویسکوزیته برابر 3890 و 17860 در روز پانزدهم انبارداری تعیین شد. درمجموع، استفاده از ترکیبات شیر الاغ و شیر گاو به نسبتهای 75:25 و 50:50 منجر به تولید قابلقبولترین نمونههای ماست قالبی ازنظر ویژگیهای فیزیکوشیمیایی، بافتی و حسی شد. | ||
| کلیدواژهها | ||
| شیر الاغ؛ شیر گاو؛ ظرفیت نگهداری آب؛ ماست قالبی؛ ویسکوزیته | ||
| عنوان مقاله [English] | ||
| Effect of Using Different Rates of Donkey Milk and Cow Milk on Physicochemical, Texture and Sensory Properties of Set-Type Yoghurt | ||
| نویسندگان [English] | ||
| Elnaz Ghanbari1؛ Soodeh Mohammadi1؛ | ||
| 1Department of Food Sciences and Technology, Factually of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran | ||
| چکیده [English] | ||
| Yoghurt is a high consumed fermented milk product which has positive effect on health due to high nutritional value. Donkey milk is rich in nutritional and therapeutic properties and is used in enrichment of various food products. The aim of this study was to evaluate the effect of using different rates of donkey milk and cow milk on quality properties of set-type yoghurt. For this purpose, yoghurt samples were manufactured using different rates of donkey milk and cow milk with the ratios of 100:0, 0:100, 50:50, 75:25 and 25:75, respectively. Yoghurt samples were stored in refrigerator (4±1°C) for 15 days and their physicochemical, texture and sensory properties were evaluated at 1st, 8th and 15th day of storage. The results of different analysis showed that increasing the rate of donkey milk in yoghurt samples caused to significant decrease (p<0.05) in pH, fat (%), protein (%), dry matter (%), water holding capacity (%), viscosity (centipoise), hardness (N) and odor and flavor and significant increase (p<0.05) in acidity (% LA) and syneresis (g/25g). For yoghurt samples manufactured with cow milk and donkey milk with the ratios of 100:0 and 0:100, the amounts of pH were 3.95 and 4.15, acidity were 1.47 and 1.26, syneresis were 8.39 and 6.36 and viscosity were 3890 and 17860 in 15th day of storage. In conclusion, yoghurt samples manufactured from the combination of donkey milk and cow milk at 25:75 and 50:50 ratios had acceptable points regard to physicochemical, texture and sensory properties. | ||
| کلیدواژهها [English] | ||
| Donkey milk, Cow milk, Set-type yoghurt, Physiochemical properties, Texture characteristics | ||
| مراجع | ||
|
Ahmad, S., Gaucher, I., Rousseau, F., Beaucher, E., Piot, M. and Grongnet, J.F. 2008. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk. Food Chemistry. 106(1): 11–17. Akrami, M. G., Nazarian firoozabadi, F. and Smaeeli, A. 2015. Separation and probiotic bacteria producing lactic acid from donkey's milk. Journal of Lorestan University of Medical Sciences. 7(4): 99-108. (In Persian) Alkadaman, E., Khatta. M., Haddad, T. and Toufeili, I. 2002. Estimation of shelf life of concentration yoghurt by monitoring selected microbiological and physicochemical changes during storage. Lebensmittel-Wissenschaft und –Technologie. 36(4): 407-414.Amati, L., Marzulli, G., Martulli, M., Tafaro, A., Jirillo, F., Pugliese, V., Martemucci, G., D’Alessandro, A. G. and Jirillo, E. 2010. Donkey and Goat Milk Intake and Modulation of the Human Aged Immune. Current Pharmaceutical Design. 16(7): 864-869. AOAC, 1990. Official methods of analysis. Association of official analytical chemists, 15th Ed. University of Alabama. Washington DC. Augustin, M.A. and Williams, R. P. W. 2002.Technological aspects of calcium fortification of milk and dairy products. A. review. Food Australia. 54(4):131-133. Azizinya, S., Khosroshahi, A., Madadlou, A., Rahimi, J. and Abbasi, H. 2009. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers. International Journal of Dairy Technology. 3(62): 405-410. Bakirci, I. and Kavaz, A. 2008. An investigation of some properties of banana yoghurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology. 61(3): 270-276. Boyce, J. A., Assa'ad, A., Burks, A.W., Jones, S.M., Sampson, H. A., Wood, R. A., Plaut, M., Cooper, S.F., Fenton, M. J., Arshad, S. H. and Bahna, S.L. 2011. Guidelines for the diagnosis and management of food allergy in the United States: summary of the NIAID-sponsored expert panel report. Journal of the American Academy of Dermatology. 64(1): 175-192. Brennan, C. S. and Tudorica, C. M. 2008. Carbohydrate-based fat replacers in the modification of the rheological. Textural and sensory quality of yoghurt: comparative study of the utilization of barley beta-glucan. Guar gum and inulin. International Journal of Food Science and Technology. 43(5): 824-833. Brumini, D., Furlund, C. B., Comi, I., Devold, T. G., Marletta, D., Vegarud, G. E. and Jonassen, C.M. 2013. Antiviral activity of donkey milk protein fractions on echovirus type 5. International Dairy Journal. 28(2): 109-111. Coppola, R., Salimei, E., Succi, M., Sorrentino, E., Nanni, M., Ranieri, P., Belliblanes, R. and Grazia, L. 2002. Behaviour of Lactobacillus rhamnosus strains in ass's milk. Annals of Microbiology. 52(1): 55-60. Dugo, P., Kumm, T., Lo Presti, M., Chiofalo, B., Salimei, E., Fazio, A., Cotroneo, A. and Mondello, L. 2005. Determination of triacylglycerols in donkey milk by using high performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry. Journal of Separation Science. 28(9-10):1023-1030. Fox P. 2003. Milk proteins: General and historical aspects. Advanced Dairy Chemistry-1 Proteins: Springer, p. 1-48. Guo, H. Y., Pang, K., Zhang, X. Y., Zhao, L., Chen, S. W., Dong, M. L. and Ren, F. Z. 2007. Composition, physiochemical properties, nitrogen fraction distribution, and amino acid profile of donkey milk. Journal of Dairy Science. 90(4): 1635-1643. Institute of Standards and Industrial Research of Iran. 2006. Cheese and its produce. pH and pH determination. National Standard No: 2852. First edition. (In Persian) Institute of Standard and Industrial Research of Iran. 2008. Yoghurt Characteristics and Test Method (Revision). National Iranian Standard No:695.(In Persian) Jasmina, M., Gubić Ljubiša, Ć., Šarić Bojana, M., Šarić Anamarija, I., Mandić Pavle, T., Jovanov Dragana, V., Plavšić Đorđe, G. and Okanović, A. 2014. Microbiological, Chemical and Sensory Properties of Domestic Donkey’S Milk from Autochthones Serbian Breed. Journal of Food and Nutrition Research. 2(9): 633-637. Jirillo, F., Jirillo, E. and Magrone, T. 2010. Donkeys and goat’s milk consumption and benefits 311 to human health with special reference to the inflammatory status. Current Pharmaceutical Design 16(7): 859-63. Kailasapathy, K. Sultana, K. 2003. Survival and [beta]-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology. 58(3): 223-227. Karaca, O. B., Saydam, İ. B. and Güven, M. 2019. Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. Journal of Food Processing and Preservation. 43(6): e13926. Malacarne, M., Martuzzi, F., Summer, A. and Mariani, P. 2002. Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk. International Dairy Journal. 12(11): 869–877. Mantzouridou, F., Naziri, E., Kyriakidou, A., Paraskevopoulou, A., Tsimidou, M. and Kiosseoglou, V. 2019. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yoghurt-like product formulation. Food Science and Technology. 1(105): 48-56. Mao, X., Gu, J., Sun, Y., Xu, S., Zhang, X., Yang, H. and Ren, F. 2009. Anti-proliferative and anti-tumour effect of active components in donkey milk on A549 human lung cancer cells. International Dairy Journal. 19(11): 703-708. Mariani, P. L. 2008. Donkey milk nutraceutical characteristics: a biochemical evaluation of nutritious and clinical properties (PhD. Thesis). University of Camerino, Italy. Michael, M., Phebus, R. K. and Schmidt, K. A. 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophiles in nonfat yoghurt. International Dairy Journal. 20(10): 665-672. Mohsin, A., Ni, H., Luo, Y., Wei, Y., Tian, X., Guan, W., Ali, M., Khan, I. M., Niazi, S., Rehman, S. U. and Zhuang, Y. 2019. Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste. Food Science and Technology. 108, 61-8. Mudgil, P., Jumah, B., Ahmad, M., Hamed, F. and Maqsood, S. 2018. Rheological, microstructural and sensorial properties of camel milk yoghurt as influenced by gelatin. Food Science and Technology. 98, 646–653. Nguyen, H. T., Afsar, S. and Day, L. 2018. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Research International. 108, 423-429. Novak, L. and Loubiere, P. 2000. The metabolic network of Lactococcus lactis: distribution of 14C-labeled substrates between catabolic and anabolic pathways. Journal of bacteriology. 182(4): 1136-1143. Oftedal, O. T. 1984. Milk composition, milk yield and energy output at peak lactation: A comparative review. In Symposia of the Zoological Society of London. 51, 33-85. Pilla, R., Dapra, V., Zecconi, A. and Piccinini, R. 2010. Hygienic and health characteristics of donkey milk during a follow-up study. The Journal of Dairy Research. 77(4): 392-397. Pinho, C., Martins, Z. E., Petisca, C., Figurska, A. M., Pinho, O. and Ferreira, I. M. 2012. Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins. Journal of Dairy Research. 79(2): 224-231. Polidori, P. and Vincenzetti, S. 2012. Protein profile characterization of donkey milk. Milk Protein, pp.215-232. Ramchandran, L. Shah, N. P. 2009. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yoghurt during refrigerated storage. Journal of Dairy Science. 92(3): 895–906. Salimei, E., Fantuz, F., Coppola, R., Chiofalo, B., Polidori, P. and Varisco, G. 2008. Composition and characteristics of ass's milk. Animal Research. 53(1): 67-78. Salimei, E. and Fantuz, F. 2012. Equid milk for human consumption. International Dairy Journal. 24(2): 130-142. Sahan, N., Yasar, K. and Hayaloglu, A. A. 2006. Physical, chemical and flavor quality of non-fat yoghurt as affected by a β-glucanhydrocolloidal composite during storage. Food Hydrocolloids. 22(7): 1291-1297. Šarić, L. Ć., Šarić, B. M., Mandić, A. I., Hadnađev, M. S., Gubić, J. M., Milovanović, I. L. and Tomić, J. M. 2016.Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture. Dairy Science & Technology. 96(2): 227-241. Sekhavatizadeh, S. and Sadeghzadehfar, Sh. 2014. The effect of guar gum as a fat replacer on some chemical and sensory properties of low-fat yogurt. Journal of Food Science and Technology. 5(2): 29-38. (In Persian) Shori, A. B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yoghurt made from cow and camel milk. Journal of Taibah University for Science, 7(4), pp.202-208. Sodini, I., Mattas, J. & Tong, P. S. (2006). Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal, 16(12), pp.1464-1469. Tafaro, A., Magrone, T., Jirillo, F., Martemucci, G., D'alessandro, A. G., Amati, L. and Jirillo, E. 2007. Immunological properties of donkey's milk: its potential use in the prevention of atherosclerosis. Current Pharmaceutical Design. 13(36): 3711-3717. Vasbinder, A. J., and De Kruif, C. G. 2003. Casein–whey protein interactions in heated milk: the influence of pH. International Dairy Journal. 13(8): 669-677. Vasbinder, A. J., Rollema, H. S., Bot, A., and De Kruif, C. G. 2003. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. Journal of Dairy Science. 86(5): 1556-1563. Vincenzetti, S., Amici, A., Pucciarelli, S., Vita, A., Micozzi, D., Carpi, F. M., Polzonetti, V., Natalini, P. and Polidori, P. A. 2012. Proteomic study on donkey milk. Biochemistry and Analytical Biochemistry. 1(109): 2161-1009. Vincenzetti, S., Polidori, P. and Vita, A. 2008. Nutritional characteristics of donkey’s milk protein fraction. Protein Research Progress, pp.169-187.
Vincenzetti, S., Polidori, P., Mariani, P., Cammertoni, N., Fantuz, F. and Vita, A. 2008. Donkey’s milk protein fractions characterization. Food Chemistry. 106(2): 640-649. Yang, H. F., Ma, L., Zhao, X. G. and Su, D. Q. 2006. Studies on the development and exploitation of donkey milk. China. Food Nutrition. 4, 22–24.
| ||
|
آمار تعداد مشاهده مقاله: 1,003 تعداد دریافت فایل اصل مقاله: 533 |
||