نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران
2 گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاد دانشگاهى خراسان رضوى، مشهد، ایران
چکیده
ماست از محصولات لبنی است که اثرات سلامت‌بخشی مانند کنترل مشکلات گوارشی، تحریک سیستم ایمنی و افزایش طول عمر دارد. فیبرها با جذب آب، باعث افزایش حجم غذا و تسهیل دفع می‌شوند. همچنین با افزایش مصرف فیبر، خطر بیماری‌های قلبی و عروقی، چاقی مفرط، دیابت و سرطان روده بزرگ کاهش می‌یابد. کدوسبز از سبزیجاتی است که ویژگی‌هایی مفید مانند اثر بر سطح قند و چربی خون دارد. در این تحقیق اثر افزودن کدوسبز به‌‌صورت پودر و گرانول در سطح‌های 7/0، 4/1 و 2 درصد به ماست هم‌زده بر ویژگی‌های فیزیکی-شیمیایی شامل pH، اسیدیته، آب‌اندازی، سفتی بافت، رنگ و ویژگی‌های حسی موردبررسی قرار گرفت. همچنین اثر زمان نگهداری طی 1، 5، 10 و 15 روز بر این ویژگی‌ها ارزیابی گردید. نتایج، بیانگر اثر معنی‌دار نوع، درصد کدوسبز و مدت زمان نگهداری بر pH، اسیدیته و سفتی بافت بود (P<0.05). طی زمان، اسیدیته، افزایش و pH کاهش یافت. در هیچ‌‌یک از تیمارها در طول زمان، آب‌اندازی مشاهده نشد. سفتی بافت نمونه‌های حاوی پودر کدوسبز بیشتر از نمونه‌های حاوی گرانول بود و طی زمان، سفتی بافت افزایش یافت. از روز اول تا روز پنجم، سفتی بافت افزایش یافت و طی روز پنجم به دهم کاهش سفتی مشاهده شد و نهایتاً تا روز پانزدهم سفتی بافت افزایش یافت. اثر نوع، سطح افزودن و اثر متقابل این متغیرها روی تغییرات شاخص‌های L* و a* و b* رنگ معنی‌دار بود (P<0.05). با افزایش درصد کدو شاخص L* ابتدا روند افزایشی و سپس کاهشی داشت و شاخص‌های a* و b* ابتدا روند کاهشی و سپس افزایشی داشتند. روشنی و سبزی رنگ نمونه‌های حاوی گرانول بیشتر از نمونه‌های حاوی پودر بود. مقدار شاخص a* تقریباً در نمونه‌های حاوی گرانول بیشتر از نمونه‌های حاوی پودر بود، درحالی‌که مقدار شاخص b* در نمونه‌های حاوی پودر بیشتر بود. ویژگی‌های حسی نمونه‌ها (رنگ، طعم، رایحه، قوام، احساس دهانی و پذیرش کلی) به‌طور معنی‌داری تحت‌تأثیر زمان افزایش یافت (P<0.05). ارزیاب‌ها تفاوتی در نوع و درصد کدوسبز قائل نشدند و بیشترین امتیاز شاخص‌های حسی در روز پانزدهم بود و نمونه مطلوب ازنظر ارزیاب‌ها، ماست حاوی 4/1 درصد گرانول کدوسبز بود.
کلیدواژه‌ها
Ehtiati, A,. Mohebi, M,. Shahidi, F. 2008. Application of image processing in soy flour fortified bread colorimetry. The 18th National Congress of Food Science and Technology, October 24 and 25, Mashhad.
Hayatinegad, J,. Mohamadi sani, A,. Hojjat al-Islami. 2013. Optimization of formulation of flavored cast yogurt enriched with Spinacia oleracea extract and measurement of its physicochemical, sensory and microbial properties during storage. Second National Conference on Food Science and Technology. May 9-10. Islamic Azad University of Quchan Branch.
Tohidzadeh, M,. Khosrowshahi asl, A,. Zomorodi, SH & Elham Rad, A. 2013. Effect of carrot fiber on Lactobacillus casei survival and apricot yogurt quality using response surface methodology. Journal of Innovation in Food Science and Technology. 6 (1): 122-114.
Foroughani, S,. Peygambar dost, s,. Elad Ghafari, a. 2017. Investigation of physical and chemical sensory properties of processed yogurt containing oat milk. Iranian Journal of Biosystems Engineering. 48 (3): 288-279.
Mohammadi Elasti, F, Fadaei Noghani and Khosravi Darani, K. 2016. Effect of different concentrations of Spirulina platensis on some chemical and sensory properties of probiotic spinach yogurt. Journal of Food Industry Research. 26 (2): 142-128.
Institute of Standards and Technology of Iran, 2006, Fer and its Products-pH; Idea and Test Method of Iranian Standard, No. 2852.
Yard melat, M. 2017. Effect of using some native gum on the physicochemical, tissue and sensory properties of yogurt. MSc in Food Science and Technology, Faculty of Animal Sciences and Food Technology, Ramin University of Agriculture and Natural Resources, Khuzestan, Iran.
AMATAYAKUL, T., HALMOS, A., SHERKAT, F. & SHAH, N. 2006. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. International Dairy Journal, 16, 40-51.
AYAR, A. & GURLIN, E. 2014. Production and sensory, textural, physico-chemical properties of flavored spreadable yogurt. Life Science Journal, 11, 58-65.
AZARI-ANPAR, M., TEHRANI, N. S., AGHAJANI, N. & KHOMEIRI, M. 2017. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum(using response surface methodology (RSM.) Journal of food science and technology, 54, 196-208.
AZARI‐ANPAR, M., PAYEINMAHALI, H., DARAEI GARMAKHANY, A. & SADEGHI MAHOUNAK, A. 2017. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel. Journal of food processing and preservation, 41, e13209.
AZIZNIA, S., KHOSROWSHAHI, A., MADADLOU, A. & RAHIMI, J. 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of Dairy Science, 91, 2545-2552.
BAKIRCI, I. & KAVAZ, A. 2008. An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage. International Journal of Dairy Technology, 61, 270-276.
BEHNIA, A., KARAZHIYAN, H., NIAZMAND, R. & MOHAMMADI, N. A. 2014. Effect of Cress seed gum on rheological and textural properties of lowfat yoghurt.
BONCZAR, G., WSZOŁEK, M. & SIUTA, A. 2002. The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food Chemistry, 79, 85-91.
CORBO, M. R., ALBENZIO, M., DE ANGELIS, M., SEVI, A. & GOBBETTI, M. 2001. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria. Journal of Dairy Science, 84, 551-561.
DAVE, R. I. & SHAH, N. P. 1998. Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt. Journal of Dairy Science, 81, 2804-2816.
DHIMAN, K., GUPTA, A., SHARMA, D., GILL, N. & GOYAL, A. 2012. A review on the medicinally important plants of the family Cucurbitaceae. Asian J Clin Nutr, 4, 16-26.
FARAHAT, A. M. & EL-BATAWY, O. 2013. Proteolytic activity and some properties of stirred fruit yoghurt made using some fruits containing proteolytic enzymes. World Journal of Dairy and Food Sciences, 8, 38-44.
GARCÍA‐PÉREZ, F., LARIO, Y., FERNÁNDEZ‐LÓPEZ, J., SAYAS, E., PÉREZ‐ALVAREZ, J. & SENDRA, E. 2005. Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Research & Application: Endorsed by Inter‐Society Color Council, The Colour Group (Great Britain(, Canadian Society for Color, Color Science Association of Japan, Dutch Society for the Study of Color, The Swedish Colour Centre Foundation, Colour Society of Australia, Centre Français de la Couleur, 30, 457-463.
GODARZI, O., MAZAHERI, T. M. & PORAZERANG, H. 2015. OPTIMIZATION OF FORMULATION FERMENTED DRINK YOGHURT WITH FRUIT JUICE USING RESPONSE SURFACE METHODOLOGY.
GRUBBEN, G. 2004. Amaranthus cruenthus in Grubben. GJH & Denton, OA (Editors.) Plants resources of tropical Africa 2. Vegetables PROTA foundation, Wageningen, Netherlands. Backhuys Publishers, Leiden, Netherlands/CTA, wageningen, Netherlands.
GUINÉ, R. P., PINHO, S. & BARROCA, M. J. 2011. Study of the convective drying of pumpkin (Cucurbita maxima.) Food and bioproducts processing, 89, 422-428.
HASANI, S., KHODADADI, I. & HESHMATI, A. 2016. Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. International Journal of Food Science & Technology, 51, 2485-2492.
HASANI, S., SARI, A. A., HESHMATI, A. & KARAMI, M. 2017. Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food science & nutrition, 5, 875-880.
HAYATY NEJAD, J., MOHAMADI SANI, A. & HOJJATOLESLAMY, M. 2014. Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract. Nutrition & Food Science, 44, 182-192.
KAILASAPATHY, K., HARMSTORF, I. & PHILLIPS, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology, 41, 1317-1322.
KARAMI, M. & ASADI, J. 2017. RHEOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ATTRIBUTES OF STIRRED YOGHURT WITH IRRADIATED AND AUTOCLAVED THYME.
KATSIARI, M. C., VOUTSINAS, L. P. & KONDYLI, E. 2002. Manufacture of yoghurt from stored frozen sheep’s milk. Food chemistry, 77, 413-420.
KOK, C. R. & HUTKINS, R. 2018. Yogurt and other fermented foods as sources of health-promoting bacteria. Nutrition reviews, 76, 4-15.
KUMAR, P. & MISHRA, H. 2004. Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry, 87, 501-507.
LADJEVARDI, Z, GHARIBZAHEDI, S. & MOUSAVI, M. 2015. Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk(husk gum. Carbohydrate Polymers, 125, 272-280.
MOUSAVI, M., HESHMATI, A., DARAEI GARMAKHANY, A., VAHIDINIA, A. & TAHERI, M. 2019. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food science & nutrition, 7, 907-917.
NEVES, F. I., VIEIRA, M. C. & SILVA, C. L. 2012. Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.)by heat and UV-C radiation. Innovative Food Science & Emerging Technologies, 13, 158-162.
ÖZCAN, T. & YıLDıZ, E. 2016. Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree. Turkish Journal of Agriculture-Food Science and Technology, 4, 579-587.
PASEEPHOL, T., SMALL, D. M. & SHERKAT, F. 2008. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies, 39, 617-634.
PUVANENTHIRAN, A., WILLIAMS, R. & AUGUSTIN, M. 2002. Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12, 383-391.
RADI, M., NIAKOUSARI, M. & AMIRI, S. 2009. Physicochemical, textural and sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer. Journal of Applied Sciences, 9, 2194-2197.
RAMIREZ-SANTIAGO, C., RAMOS-SOLIS, L., LOBATO-CALLEROS, C., PEÑA-VALDIVIA, C., VERNON-CARTER, E. & ALVAREZ-RAMÍREZ, J. 2010. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101, 229-235.
RAMÍREZ-SUCRE, M. O. & VÉLEZ-RUIZ, J. F. 2013. Physicochemical, rheological and stability characterization of a caramel flavored yogurt. LWT-Food Science and Technology, 51, 233-241.
RASDHARI, M., PAREKH, T., DAVE, N., PATEL, V. & SUBHASH, R. 2008. Evaluation of various physico-chemical properties of Hibiscus sabdariffa and L. casei incorporated probiotic yoghurt. Pak J Biol Sci, 11, 2101-8.
REMEUF, F., MOHAMMED, S., SODINI, I. & TISSIER, J. 2003. Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal, 13, 773-782.
RÓŻYŁO, R, GAWLIK-DZIKI, U, DZIKI, D, JAKUBCZYK, A, KARAŚ, M. & RÓŻYŁO, K. 2014. Wheat bread with pumpkin (Cucurbita maxima L.)pulp as a functional food product. Food technology and biotechnology, 52, 430-438.
SADEGHI, A. 2016. In vitro Assessment of Some Probiotic Properties of Lactobacillus fermentum Isolated from Pickled Garlic. Journal of food quality and hazards control, 3, 67-72.
SAFARI, N., FAZEL, M. & JAHADI, M. 2017. INVESTIGATION THE EFFECT OF ALLIUM CANADANSE PLANT POWDER ON PHYSICOCHEMICAL PROPERTIES OF STIRRED YOGHURT.
SCHMIDT, K. & SMITH, D. E. 1992. Rheological properties of gum and milk protein interactions. Journal of Dairy Science, 75, 36-42.
SENDRA, E., KURI, V., FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., NAVARRO, C. & PEREZ-ALVAREZ, J. 2010. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Science and Technology, 43, 708-714.
SHAKERIAN, A., SOHRABI, M.-J. & GHASEMI PIRBALOUTI, A. 2012. Effect of Bakhtiari celery (Kelussia odoratissma Mozaff(on sensory properties and shelf life of set yogurt. Journal of Herbal Drugs (An International Journal on Medicinal Herbs(, 3, 41-48.
SHORI, A. B. & BABA, A. S. 2012. Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk. Journal of the Association of Arab Universities for Basic and Applied Sciences, 11, 50-55.
SODINI, I, REMEUF, F, HADDAD, S. & CORRIEU, G. 2004. The relative effect of milk base, starter, and process on yogurt texture: a review. Critical reviews in food science and nutrition, 44, 113-137.
STAFFOLO, M. D., BERTOLA, N. & MARTINO, M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14, 263-268.
SUDHA, M, VETRIMANI, R. & LEELAVATHI, K. 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food chemistry, 100, 1365-1370.
TARAKCI, Z. 2010. Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Univ Vet Fak Derg, 16, 173-178.
TARAKÇI, Z. & KUCUKONER, E. 2003. Physical, chemical, microbiological and sensory characteristics of some fruit-flavored yoghurt. YYÜ Vet Fak Derg, 14, 10-14.
WASHINGTON, N, HARRIS, M, MUSSELLWHITE, A. & SPILLER, R. C. 1998. Moderation of lactulose-induced diarrhea by psyllium: effects on motility and fermentation. The American journal of clinical nutrition, 67, 317-321.
YOUSEF, M., NATEGHI, L. & AZADI, E. 2013. Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage. Annals of Biological Research, 4, 244-249.
)
ارسال نظر در مورد این مقاله