پديد آورندگان :
ﺷﻬﺎب ﻧﻮاﯾﯽ، ﻓﺮﺷﺘﻪ داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ واﺣﺪ آﯾﺖ اﷲ آﻣﻠﯽ - ﮔﺮوه ﻋﻠﻮم وﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ , ﻗﺎدي، آرزو داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ واﺣﺪ آﯾﺖ اﷲ آﻣﻠﯽ - ﮔﺮوه مهندسي شيمي , ﻧﻘﯽ زاده رﺋﯿﺴﯽ، ﺷﻬﺮام داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ واﺣﺪ آﯾﺖ اﷲ آﻣﻠﯽ - ﮔﺮوه ﻋﻠﻮم وﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ
كليدواژه :
ﭘﺎﯾﺪاري , ﺷﯿﺮ ﮐﺎﮐﺎﺋﻮ , ﮐﺎﭘﺎﮐﺎراﮔﯿﻨﺎن , ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ
چكيده فارسي :
درﺻﻨﻌﺖ ﻟﺒﻨﯿﺎت ﺑﺮاي ﭘﺎﯾﺪارﺳﺎزي اﻣﻮﻟﺴﯿﻮنﻫﺎﯾﯽ ﻧﻈﯿﺮ ﺷﯿﺮﮐﺎﮐﺎﺋﻮ ﻣﯽ ﺗﻮان از ﺻﻤﻎ ﻫﺎي ﻃﺒﯿﻌﯽ ﺑﻬﺮه ﺑﺮد. از اﻧﻮاع اﯾﻦ ﮔﻮﻧﻪ ﺻﻤﻎﻫﺎ ﻣﯽﺗﻮان ﺑﻪ ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ و ﮐﺎﭘﺎﮐﺎراﮔﯿﻨﺎن اﺷﺎره ﮐﺮد، ﮐﻪ ﺑﻪ ﻋﻨﻮان ﺣﺠﻢ دﻫﻨﺪه، ﻗﻮام دﻫﻨﺪه، ﺗﺜﺒﯿﺖ ﮐﻨﻨﺪه، آﻏﺎزﮔﺮ و اﻣﻮﻟﺴﯿﻔﺎﯾﺮ در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﮐﺎرﺑﺮد دارﻧﺪ. ﺑﻨﺎﺑﺮ ﭼﺎﻟﺶﻫﺎي ﭘﯿﺶ آﻣﺪه در ﺷﯿﻮهﻫﺎي ﻧﮕﻬﺪاري ﺷﯿﺮﮐﺎﮐﺎﺋﻮ، در ﭘﮋوﻫﺶ ﺣﺎﺿﺮ ﺑﻪ ﺑﺮرﺳﯽ اﺛﺮ ﺻﻤﻎﻫﺎي ﮐﺎﭘﺎﮐﺎراﮔﯿﻨﺎن، ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ و ﺗﺮﮐﯿﺐ آنﻫﺎ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺷﯿﺮ ﮐﺎﮐﺎﺋﻮ ﺑﺎ دو ﺳﻄﺢ ﭘﺮوﺗﺌﯿﻦ ﮐﺎﻫﺶ ﯾﺎﻓﺘﻪ )2/4 و 2/6 درﺻﺪ( ﭘﺮداﺧﺘﻪ ﺷﺪه اﺳﺖ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر ﺑﺎ اﻧﺪازهﮔﯿﺮي pH، ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، وﯾﺴﮑﻮزﯾﺘﻪ ﻇﺎﻫﺮي، ﻣﯿﺰان رﺳﻮب و ﭘﺎراﻣﺘﺮﻫﺎي رﻧﮕﯽ ﻃﯽ ﻧﮕﻬﺪاري ﺑﻪ ﻣﺪت 5 ﻣﺎه در دﻣﺎي 4 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد اﺛﺮ ﺻﻤﻎﻫﺎي ﻣﺬﮐﻮر ﺑﺮ ﭘﺎﯾﺪاري اﻣﻮﻟﺴﯿﻮن ﺷﯿﺮﮐﺎﮐﺎﺋﻮ ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. ﺑﻪﻋﻼوه ﭘﺲ از اﻧﺠﺎم آزﻣﺎﯾﺶ ﺣﺴﯽ ﺷﯿﺮ ﮐﺎﮐﺎﺋﻮ ﺷﺎﻣﻞ رﻧﮓ، ﺑﺎﻓﺖ و ﻋﻄﺮ و ﻃﻌﻢ ﻃﯽ دوره ﻧﮕﻬﺪاري در ﻓﻮاﺻﻞ زﻣﺎﻧﯽ 5 روزه، ﻣﺸﺎﻫﺪه ﺷﺪ ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻫﯿﺪروﮐﻠﻮﺋﯿﺪ، ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، وﯾﺴﮑﻮزﯾﺘﻪ ﻇﺎﻫﺮي و ﺷﺎﺧﺺ اﺷﺒﺎﻋﯿﺖ اﻓﺰاﯾﺶ ﻣﯽﯾﺎﺑﺪ در ﺣﺎﻟﯽﮐﻪ pH، رﺳﻮب و ﺷﺎﺧﺺ زردي و ﻗﺮﻣﺰي ﮐﺎﻫﺶ ﺧﻮاﻫﺪ داﺷﺖ. ﻧﻤﻮﻧﻪ ﻫﺎي ﺣﺎوي 0/1 درﺻﺪ ﺻﻤﻎ ﺗﺮﮐﯿﺒﯽ ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ارزﯾﺎﺑﯽ ﺣﺴﯽ را ﻧﺸﺎن دادﻧﺪ. ﺑﺮ اﺳﺎس ﻧﺘﺎﯾﺞ ﺑﺪﺳﺖ آﻣﺪه از ارزﯾﺎﺑﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﺎﯾﯽ و ﺣﺴﯽ، ﺑﺎ اﺳﺘﻔﺎده از 0/1 درﺻﺪ ﺻﻤﻎ ﺗﺮﮐﯿﺒﯽ ﮐﺎﭘﺎﮐﺎراﮔﯿﻨﺎن:ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ ﺑﺮاي ﺗﻬﯿﻪ ﺷﯿﺮ ﮐﺎﮐﺎﺋﻮ ﺑﺎ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ در ﻣﺤﺪوده 2/4 ﺗﺎ 2/6 درﺻﺪ ﻣﯽﺗﻮان ﺑﻪ وﯾﮋﮔﯽﻫﺎي ﭘﺎﯾﺪار در ﺷﯿﺮ ﮐﺎﮐﺎﺋﻮ دﺳﺖ ﯾﺎﻓﺖ.
چكيده لاتين :
In the dairy industry, natural gums can be used to stabilize emulsions such as cocoa milk. Among the types of gums are carboxymethylcellulose and capacaraginan, which are used ias bulking, thickener, Stabilizer, primer, and emulsifying in the food industry. Due to the challenges in cocoa milk storage methods, in the present study, we investigated the effect of capacaraginan, carboxymethylcellulose gums, and their combination on the physicochemical properties of cocoa milk with two reduced protein levels (2.4% and 2.6%) has been paid. For this purpose, by measuring pH, soluble solids, apparent viscosity, sedimentation rate, and color parameters during storage for 5 months at 4 ° C, the effect of these gums on the stability of cocoa milk emulsion was investigated. Also, after sensory testing of cocoa milk including color, texture, and flavor during the storage period at 5-day intervals, it was observed that with increasing concentration of hydrocolloids, soluble solids, viscosity, and saturation index increased, while pH, sediment, and yellow and redness index will decrease. Samples containing 0.1% of synthetic gum showed the highest sensory evaluation score. Based on the results obtained from physicochemical and sensory evaluations, using 0.1% of the combined gum of capacaraginan: carboxymethylcellulose for the preparation of cocoa milk with protein content in the range of 2.4 to 2.6% stable properties can be achieved in cocoa milk.
