بررسی اثر صمغ کنجاک، صمغ دانه مرو، سرعت همگن‌سازی و چربی بر pH، بافت و رنگ ماست هم‌زده کم‌چرب

نوع مقاله : مقاله پژوهشی

نویسندگان

• مسعود نجف نجفی ¹
• حمیدرضا شاطری ²
• مرتضی کاشانی نژاد ³

¹ مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی،سازمان تحقیقات، آموزش و ترویج کشاورزی،مشهد، ایران.

² تولید فرآورده‌های نوین لبنی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، مشهد، ایران.

³ گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

https://doi.org/10.22067/ifstrj.v17i1.82102

چکیده

در این تحقیق اثر مقادیر مختلف صمغ کنجاک (صفر تا 2/0 درصد)، صمغ دانه مرو (صفر تا 2/0 درصد) به‌عنوان متغیرهای آزمایشی طرح مخلوط و میزان چربی (صفر تا 3 درصد) و سرعت همگن‌سازی (صفر تا 24000 دور در دقیقه) به‌عنوان متغیرهای آزمایشی طرح فرآیندی بر pH، بافت و رنگ ماست کم‌چرب با استفاده از طرح اپتیمال متقاطع مخلوط-فرایند موردبررسی قرار گرفت. نتایج بررسی pH نشان داد که فقط اثر چربی برpH نمونه‌ها معنی‌دار بود، به‌طوری‌که با افزایش میزان چربی، pH نمونه‌ها نیز افزایش یافت. آزمون اکسترژن برگشتی-آنالیز پروفیل بافت نشان داد که با افزایش میزان چربی و سرعت همگن‌سازی، سختی، نیروی چسبندگی، پیوستگی و حالت صمغی نمونه‌ها به‌طور معنی‌داری افزایش یافت. همچنین اگرچه در سرعت‌های همگن‌سازی پایین دو صمغ کنجاک و دانه مرو بر سختی، نیروی چسبندگی، پیوستگی و حالت صمغی نمونه‌ها اثر سینرژیستی داشتند، اما نتایج، نشان‌دهنده عملکرد بیشتر صمغ دانه مرو نسبت به صمغ کنجاک بر روی این خصوصیات در سرعت همگن‌سازی بالا بود. نتایج حاصل از اندازه‌گیری رنگ نشان داد که تنها اثر خطی صمغ دانه مرو و اثرات متقابل صمغ کنجاک-صمغ دانه مرو، صمغ کنجاک-سرعت هموژن بر روی *L نمونه‌ها معنی‌دار بود و با افزایش میزان صمغ کنجاک و کاهش صمغ دانه مرو، *L نمونه‌ها کاهش ولی با افزایش سرعت هموژن *L افزایش یافت. به‌منظور بهینه‌سازی صفات در این تحقیق، چربی و نیروی چسبندگی حداقل وسختی و پیوستگی حداکثر درنظر گرفته شدند که با توجه به صفات مذکور، میزان صمغ کنجاک 146/0 درصد، میزان صمغ دانه مرو 053/0 درصد، چربی 42/2 درصد و سرعت همگن‌سازی 12300 دور در دقیقه به‌دست آمد.

کلیدواژه‌ها

• صمغ کنجاک
• صمغ دانه مرو
• آزمون اکستروژن برگشتی
• آنالیز پروفیل بافت
• ماست هم‌زده کم‌چرب
• سرعت همگن‌سازی

عنوان مقاله [English]

The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt

نویسندگان [English]

• Masoud Najaf Najafi ¹
• Haminreza Shateri ²
• Morteza Kashaninejad ³

¹ Food Industries Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.

² Novel Dairy Products Manufacture, Khorasan Razavi Agricultural and Natural Resources Research and education Center, AREEO, Mashhad, Iran.

³ Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

چکیده [English]

Introduction: It can be seen that in most studies published on low fat yogurt, the effects of fat substitutes or process changes, including the homogenization process, have been considered separately. However, process changes, especially changes in homogenization pressure, in addition to the effect on yogurt, has also an effective role on fat substitutes such as hydrocolloids and can affect their functional characteristics. Therefore, in order to understand the proper conditions of industrial production, it is necessary to study these changes simultaneously. Due to the importance of low fat yogurt production, the effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low-fat yogurt was investigated using mixture-process variable experiments and modeling the properties obtained from this experimental method.
 
Materials and methods: To prepare low-fat yogurt, firstly, the cream of 40% fat was added to the milk with 0.05% fat, sage seed gum, and konjac gum were added according to the design treatments and calculated by Pearson square method. The preparation was then heated to 90 °C and cooled down to 45 °C. The starter was then added and incubated in oven until reaching pH = 4.6. The yogurt was cooled down and dispersed in a 100 g cups of polyethylene. Texture analyzer was used for combination of back extrusion and texture profile analysis (TPA) test. The evaluated parameters were: hardness (N), cohesiveness, springiness, gumminess (N), chewiness (N), adhesiveness and adhesiveness force. pH was measured according to AOAC official method NO. 981.12.
 
Results and discussions: The results showed that only the effect of fat content on the 99% level was significant on the pH of the samples, while konjac, sage seed gum, and homogenization rate had no significant effect. By increasing the fat content, the pH of the samples also significantly increased. It is likely that the increase in fat content will reduce the metabolic activity of the starter bacteria and thus increase the pH of the samples. Also, when the fat content of the samples was kept constant (1.75%), increasing the konjac gum and reducing the sage seed gum when the homogeneity of the samples was between 0 and 1200 rpm, the hardness of the samples initially increased and then decreased. When both gums were added at the same level, the hardness decreased indicating the high synergistic effect of these gums at low homogeneity rates. The results of this study showed that only linear effect of fat in 99% level on the adhesiveness force of samples was significant so that by increasing the fat content, the adhesiveness force of the samples increased. Also, the results showed that with increasing the konjac gum and reducing the sage seed gum, the gumminess of the samples first increased and then decreased. The most gumminess sample was in the conditions that both gums were used at the same level, indicating the high synergistic effect of these gums on the gumminess of the samples. The results of color measurement showed that only the linear effect of sage seed gum and the interaction effects of konjac gum-sage seed gum, konjac-gum on homogenization rates of L* samples were significant, and with increasing the level of konjac gum and reducing sage seed gum, L* samples decreased, but with increasing homogenization rates, L* samples increased. In this research, minimization of the fat content and adhesiveness force and maximization of the hardness and cohesiveness was considered as optimization aims. The optimum point calculated as 0.146% konjac gum, 0.053% sage seed gum, 2.42% fat content and 12300 rpm homogenization rate. In this conditio, the responses were: pH=4.5, hardness=3.25 N, adhesiveness force=0.815 N, cohesiveness 0.258 mm and L* 85/18. As a conclusion of this investigation, it could be said that these types of models could be utilized in industries to optimizing the formulation of such product, reducing the cost and increasing the acceptance.

کلیدواژه‌ها [English]

• Konjac gum
• Sage seed gum
• Homogenization rate
• Back extrusion test
• Texture Profile Analysis
• Low fat stirred yogurt

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