تأثيراستفاده از پودر خرما بر ويژگي هاي فيزيكوشيميايي، بافتي و حسي ماست قالبي كم چرب

Effect of Using Date Powder on Physicochemical, Textural and Sensory Properties of Low-Fat Set-Type Yoghurt

در اﯾﻦ ﭘﮋوﻫﺶ ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺧﺼﻮﺻﯿﺎت ﺗﻐﺬﯾﻪاي ﻣﯿﻮهي ﺧﺮﻣﺎ و ﺗﻮاﻧﺎﯾﯽ ﻓﯿﺒﺮﻣﻮﺟﻮد در آن ﺑﺮ ﺑﻬﺒﻮد ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﺑﺎﻓﺘﯽ ﻓﺮآوردهﻫﺎي ﻏﺬاﯾﯽ، ﺗﺄﺛﯿﺮ اﻓﺰودن ﭘﻮدر ﺧﺮﻣﺎ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ ﻣﺎﺳﺖ ﻗﺎﻟﺒﯽ ﮐﻢﭼﺮب ﻃﯽ ﺑﯿﺴﺖ و دو روز اﻧﺒﺎرداري ﻣﻮردﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺑﻪ اﯾﻦ ﻣﻨﻈﻮر، ﭘﻨﺞ ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﻗﺎﻟﺒﯽ از ﺷﯿﺮ ﮐﺎﻣﻞ )3 درﺻﺪ ( و اﻓﺰودن ﭘﻮدر ﺧﺮﻣﺎ در ﻧﺴﺒﺖﻫﺎي 1، 2، 3 و 4 درﺻﺪ )وزﻧﯽ/ ﺣﺠﻤﯽ( ﺑﻪ ﺷﯿﺮ ﮐﻢﭼﺮب )1/5 درﺻﺪ( ﺗﻮﻟﯿﺪ ﺷﺪ. ﻧﻤﻮﻧﻪ ﻫﺎي ﻣﺎﺳﺖ ﺗﻮﻟﯿﺪ ﺷﺪه در ﯾﺨﭽﺎل ﺑﺎ دﻣﺎي4±1 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﺑﻪ ﻣﺪت 22 روز ﻧﮕﻬﺪاري ﺷﺪه و وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﺑﺎﻓﺘﯽ و ﺣﺴﯽ آن ﻫﺎ در ﻃﻮل اﻧﺒﺎرداري ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﻓﺰودن ﭘﻮدر ﺧﺮﻣﺎ ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﻣﺎﺳﺖ ﮐﻢﭼﺮب در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ pH، آب اﻧﺪازي، ﮐﺸﺴﺎﻧﯽ، ﭼﺴﺒﻨﺪﮔﯽ، ﻇﺎﻫﺮ و رﻧﮓ، ﺑﻮ و ﻣﺰه ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري ﮐﺎﻫﺶ و اﺳﯿﺪﯾﺘﻪ، ﻇﺮﻓﯿﺖ ﻧﮕﻬﺪاري آب، وﯾﺴﮑﻮزﯾﺘﻪ، ﺳﺨﺘﯽ ﺑﺎﻓﺖ، ﭘﯿﻮﺳﺘﮕﯽ، ﻗﻮام و ﺑﺎﻓﺖ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ ﯾﺎﻓﺖ) 0/05< p(. از ﻧﻈﺮ وﯾﮋﮔﯽ ﻫﺎي ﺑﺎﻓﺘﯽ و ﺣﺴﯽ، ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﺣﺎوي 1 درﺻﺪ ﭘﻮدر ﺧﺮﻣﺎ ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ ﻧﻤﻮﻧﻪ ﻫﺎ داراي ﭘﺬﯾﺮش ﮐﻠﯽ ﺑﺎﻻﺗﺮي در ﺑﯿﻦ ارزﯾﺎﺑﺎن ﺑﻮد. در ﻣﺠﻤﻮع ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ آزﻣﻮن ﻫﺎي ﻣﺨﺘﻠﻒ، ﻣﯽ ﺗﻮان ﮔﻔﺖ ﮐﻪ اﺳﺘﻔﺎده از 1 درﺻﺪ )وزﻧﯽ/ﺣﺠﻤﯽ( ﭘﻮدر ﺧﺮﻣﺎ ﻣﻨﺠﺮ ﺑﻪ ﺗﻮﻟﯿﺪ ﺑﻬﺘﺮﯾﻦ ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﮐﻢ ﭼﺮب از ﻧﻈﺮ وﯾﮋﮔﯽ ﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﺑﺎﻓﺘﯽ و ﺣﺴﯽ ﺷﺪ.

In this research, regarding to nutritional properties of date powder and ability of its fiber on improvement of physicochemical and texture properties of food products, the effect of addition of date powder on quality characteristics of low-fat set-type yoghurt during 22 days of storage was incestigated. For this purpose, five yoghurt samples were manufactured from full-fat milk (3% of fat) and with addition of date powder in four different amounts of 1, 2, 3 and 4 % (w/v) to low-fat milk (1.5% of fat).Yoghurt samples were then stored in a refrigerator (4±1°C) for 22 days and their physicochemical, texture and sensory properties were evaluated during storage. The results showed that addition of date powder caused to significant decrease in pH, synersis, springiness, adhesiveness, appearance and color and odor and flavor and significant increase in acidity, water holding capacity, viscosity, hardness, cohesiveness and consistency of low-fat set-type yoghurt samples (p<0.05). In terms of sensory properties, the yogurt containing 1% (w/v) of date powder received the highest acceptability compared with other samples. In conclusion, using 1% (w/v) of date powder had the best result in manufacturing of low-fat set-type yoghurt in terms of physicochemical, texture and sensory properties.