پتانسیل بتاگلوکان جهت بهبود کیفیت ماست سویا منجمد تحت شرایط مختلف دوره رساندن

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• راحیل رضایی ¹
• مرتضی خمیری ¹
• مهدی کاشانی نژاد ¹
• مصطفی مظاهری طهرانی ²
• مهران اعلمی ¹

¹ گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

https://doi.org/10.22067/ifstrj.v15i3.69900

چکیده

در این مطالعه، تاثیر بتاگلوکان و شرایط رساندن (دما و زمان) بر برخی ویژگی‌های فیزیکوشیمیایی و بافتی ماست سویا منجمد مورد بررسی قرار گرفته است. سه متغیر شامل مقدار بتاگلوکان (صفر، 1و 2 درصد)، زمان رساندن (2، 13 و 24 ساعت) و دمای رساندن (2، 4 و 6 درجه سانتی‌گراد) مورد مطالعه قرار گرفت. نتایج نشان داد که افزودن بتاگلوکان به ماست منجمد باعث افزایش ویسکوزیته، اورران، سختی و ناپایداری چربی گردید اما مقاومت به ذوب و شاخص L* را کاهش داد. از نظر شرایط رساندن، مشخص شد که افزایش زمان رساندن کیفیت محصول را افزایش داده در حالی که دمای بالاتر تاثیر نامطلوبی بر کیفیت ماست سویا منجمد بر جای گذاشت. زمان رساندن طولانی ترسبب افزایش ویسکوزیته، سختی، ناپایداری چربی و مقاومت به ذوب شد. با افزایش دمای رساندن ناپایداری چربی، اورران و ویسکوزیته کاهش یافت و سرعت ذوب افزایش یافت. بر اساس این یافته‌ها می‌توان نتیجه گرفت که افزودن بتاگلوکان به‌عنوان فیبر رژیمی و زمان رساندن طولانی در دمای کمتر می‌تواند ویژگی‌های بافتی ماست سویا منجمد را تعدیل و کیفیت این دسر منجمد را بهبود دهد.

کلیدواژه‌ها

• ماست سویا منجمد
• بتاگلوکان
• دمای رساندن
• زمان رساندن

عنوان مقاله [English]

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

نویسندگان [English]

• Rahil Rezaei ¹
• Morteza Khomeiri ¹
• Mahdi Kashani-Nejad ¹
• Mostafa Mazaheri Tehrani ²
• Mehran Alami ¹

¹ Department of Food Science and Technology Faculty, Gorgan Agricultural and Natural Resources University, Gorgan, Iran.

² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

چکیده [English]

β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables including concentration of oat β-d- glucan (0, 1 and 2%), aging time (2, 13 and 24 h) and aging temperature (2, 4 and 6°C) were studied. The results showed that the addition of β-d- glucan to frozen yogurt increased viscosity, overrun, hardness and fat destabilization but the melting resistance and L*value were decreased.  In terms of aging conditions, it was revealed that increasing aging time could improve the quality of product whereas higher temperature had an undesirable effect on the quality of frozen soy yogurt. Longer aging time caused an increase in viscosity, hardness, fat destabilization and melting resistance. By increasing aging temperature, fat destabilization, overrun and viscosity were decreased and melting rate was increased. It was concluded that addition of β-d- glucan as a dietary fiber and prolonged aging time at low temperature could adjust textural properties of frozen soy yogurt and improve quality of this frozen dessert.

کلیدواژه‌ها [English]

• Frozen soy yogurt
• Beta glucan
• Aging time
• Aging temperature

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