نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی،واحد قوچان

2 قوچان

چکیده

چکیده
تولبد و صادرات دوغ به عنوان یک نوشیدنی تخمیری بومی ایران در سال­های اخیر افزایش رو به رشدی داشته است. یکی از عوامل موثر بر افزایش ضایعات دوغ ، آلودگی ناشی از فعالیت کپک ها و مخمرها می باشد. از روش های رایج ماندگاری موادغذایی (دوغ)، خشک کردن با استفاده از خشک کن پاششی و کاهش حجم و هزینه های حمل آن می باشد. در این پژوهش از ماست5/1 درصد چربی ، نمک و آب مقطر به همراه صمغ دانه قدومه شیرازی در غلظت های مختلف به منظور تولید پودر دوغ استفاده شد. خصوصیات فیزیکوشیمیایی پودر دوغ مانند pH، اسیدیته،ماده خشک، رطوبت، دوفاز شدن، حلالیت، پخش شوندگی ، دمای انتقال شیشه ای و اندازه ذرات پودر بررسی گردید. دوغ ها با استفاده از دستگاه خشک کن پاششی در شرایط بهینه، دبی خوراک ورودی 5/44میلی لیتر در دقیقه و دمای هوای ورودی خشک کن 190 درجه سانتی گراد خشک گردیدند. تیمارهای دوغ شامل 05/0، 1/0، 15/0 و 2/0درصد حاوی صمغ قدومه شیرازی و همچنین نمونه شاهد بودند.نتایج نشان داد که با افزایش غلظت پودر صمغ قدومه شیرازی، میزان رطوبت، دوفاز شدن کاهش و اسیدیته، حلالیت، پخش شوندگی، اندازه ذرات پودر و دمای انتقال شیشه ای افزایش یافت. بنابراین افزودن این صمغ جهت بهبود خصوصیات فیزیکوشیمیایی دوغ مفید خواهد بود.

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