نوع مقاله : مقاله پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری ، مازندران، ایران.
چکیده
آب ماست اسیدی حاصل از فرآیند تغلیظ ماست چکیده به‌واسطه دارا بودن املاح و بقایای پروتئینی سودمند می‌تواند در فرمولاسیون نوشیدنی‌های میوه‌ای به‌کار گرفته شود. به‌منظور بررسی اثر آنزیم لاکتاز بر کاهش مصرف شکر و بهبود طعم در فرمولاسیون نوشیدنی مورد مطالعه بر پایه کنسانتره میوه‌ای آناناس به میزان 5 درصد، از آنزیم لاکتاز در دو سطح صفر و 1/0 درصد، آب ماست به میزان 30 و 40 درصد، دمای نگهداری در محیط و یخچال و زمان نگهداری در هفته صفر، چهار، هشت، ده و دوازده پس از تولید با آزمایش فاکتوریل در قالب طرح آماری کاملا تصادفی استفاده شد. بررسی ویژگی طعم و خواص حسی در طول زمان 12 هفته در دو شرایط نگهداری یخچال و محیط نشان داد که افزودن لاکتاز به آب ماست مورد استفاده در فرمولاسیون نوشیدنی قبل از پاستوریزاسیون آب ماست علاوه بر حفظ pH نوشیدنی و بهبود ویژگی‌های حسی نوشیدنی موجب کاهش مصرف شکر مورد استفاده برای طعم‌دارکردن نوشیدنی شده بود. هم‌چنین ضمن مطلوبیت درجه امتیازات طعم و احساس دهانی نوشیدنی در یخچال تا پایان هفته هشتم نگهداری، هیچ پرگنه کپک و مخمری در دو دمای نگهداری مشاهده نشد.
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