نوع مقاله : مقاله پژوهشی

نویسنده

دانشگاه زابل

چکیده

این تحقیق به منظور بررسی ارزش تغذیه­ای و پروفایل اسید چرب پنیر سیاه­مزگی غنی­شده با اسیدهای چرب امگا-3 روغن ماهی انجام گردید. برای این منظور، ابتدا پروسه میکروانکپسوله کردن روغن ماهی با پروتئین آب پنیر با نسبت­های 2:1 صورت پذیرفت و روغن انکپسوله شده در پروسه تولید پنیر سیاه­مزگی به آن اضافه گردید. تیمارهای تحقیق شامل تیمار شاهد و تیمارهای حاوی روغن انکپسوله شده، به­ترتیب تیمار 1 (5/0 درصد) و تیمار 2 (1 درصد) بودند. در این تحقیق، بررسی پروفایل اسید چرب، شاخص­های پراکسید، تیوباربیتوریک اسید و هم­چنین آنالیز حسی انجام شد. مجموعا تعداد 22 نوع اسید چرب از خانواده اسیدهای چرب اشباع (SFA)، اسیدهای چرب تک غیر اشباعی (MUFA) و اسیدهای بلند زنجیره چند غیر اشباعی (PUFA) در نمونه­های پنیر سیاه­مزگی شناسایی گردید. نسبت اسیدهای چرب غیر اشباع به اسیدهای چرب اشباع در تیمارهای 1 و 2 به ترتیب 78/0 و 83/0 اندازه­گیری گردید. محتوای تیوباربیتوریک اسید در تمامی نمونه­ها بسیار پایین­تر از حد مجاز آن بود. ارزیابی حسی نمونه­های شاهد و تیمارهای غنی­شده پنیر سیاه­مزگی نشان داد که تمامی پنیرهااز مطلوبیت کل قابل قبولی از سوی افراد ارزیاب برخوردار بودند.

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