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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 | ||
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