بهینه‌سازی فرمولاسیون دسر غیر لبنی بر پایه شیر بادام حاوی صمغ کتیرا و شیرین کننده استویا

نوع مقاله : مقاله پژوهشی

نویسندگان

• فریبا حدیدی ¹
• علی گنجلو ²
• محمد هادی فکور ³

¹ گروه علوم و مهندسی صنایع غذایی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران

² گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان ، ایران

³ گروه میکروبیولوژی، واحد هیدج، دانشگاه آزاد اسلامی، هیدج، ایران

https://doi.org/10.22067/ifstrj.2022.69932.1157

چکیده

پژوهش حاضر به‌منظور بررسی و بهینه‌سازی فرمولاسیون دسر غیر لبنی بر پایه شیر بادام حاوی صمغ کتیرا و استویا صورت پذیرفت. بدین منظور تاثیر افزودن صمغ کتیرا در سطوح 4/0-1 درصد و جایگزینی ساکارز با استویا در سطوح 25-75 درصد بر ویژگی‌هایی نظیر سفتی بافت، ویسکوزیته، پارامترهای رنگ‌سنجی شامل میزان روشنایی، قرمزی- سبزی (a^*)، زردی- آبی (b^*)، مواد جامد محلول و آب‌اندازی مورد ارزیابی قرار گرفت. طراحی آزمایشات بر اساس روش شناسی سطح- پاسخ و طرح مرکب مرکزی انجام پذیرفت. نتایج به‌دست آمده نشان داد که با افزایش درصد صمغ کتیرا در فرمولاسیون سفتی بافت، ویسکوزیته، a^* و مواد جامد محلول به‌طور معنی‌داری (05/0p<) افزایش یافت در حالی‌که روشنایی، b^* و آب‌اندازی به‌طور معنی‌داری (05/0p<) کاهش یافتند. به‌علاوه، افزایش جایگزینی ساکارز با استویا به‌طور معنی‌داری (05/0p<) سبب کاهش سفتی بافت، ویسکوزیته، مواد جامد محلول و افزایش روشنایی و آب‌اندازی گردید. این در حالی است که افزایش درصد جایگزینی ساکارز با استویا تاثیر معنی‌داری بر تغییرات a^* و b^* نداشت. بهینه‌سازی فرمولاسیون دسر غیرلبنی بر پایه شیر بادام با استفاده از تکنیک عددی انجام شد. فرمول بهینه شامل 1 درصد صمغ کتیرا و 45 درصد جایگزینی ساکارز با استویا به‌دست آمد. تحت این شرایط سفتی بافت 08/0 نیوتن، ویسکوزیته20/1 پاسکال.ثانیه ، روشنایی77/82، قرمزی- سبزی 95/0، زردی-آبی60/5، مواد جامد محلول 29/8 درجه بریکس و آب‌اندازی 88/11 درصد پیش‌بینی شد. نتایج ارزیابی حسی نشان داد افزودن صمغ کتیرا و جایگزینی استویا در سطوح بهینه سبب افزایش امتیاز پذیرش کلی نسبت به نمونه کنترل می‌شود. لذا می‌توان نتیجه گرفت که علاوه بر قابل اطمینان بودن روش شناسی سطح-پاسخ برای انتخاب شرایط بهینه فرمولاسیون می‌توان از صمغ کتیرا و استویا برای تولید یک فراورده غیر لبنی جدید بر پایه شیر بادام با کالری کاهش یافته و مشتری پسند استفاده نمود.

کلیدواژه‌ها

• آب‌اندازی
• رنگ
• روش‌شناسی سطح پاسخ
• ویسکوزیته
• ویژگی‌های حسی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener

نویسندگان [English]

• Fariba Hadidi ¹
• Ali Ganjloo ²
• Mohammad Hadi Fakoor ³

¹ Department of Food Science and Engineering, Hidaj Branch, Islamic Azad University, Hidaj, Iran

² Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

³ Department of Microbiology, Hidaj Branch, Islamic Azad University, Hidaj, Iran

چکیده [English]

Introduction
 The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development of various non-dairy products is essential. Desserts are the most common and popular product containing high amount of fat and sucrose. The consumption of sucrose is restricted for diabetic people due to its high glycemic index. Stevia as a low-calorie sweetener is one of the sucrose substitutes in food products. Sucrose substitutes must mimic the techno-functional properties of sucrose. Generally, commercially available sucrose substitutes do not possess all of the required characteristics. Therefore, using them in blend form with sucrose is suggested. Moreover, sucrose replacement especially in desserts generates a negative effect due to low firmness or higher syneresis. In this regard, hydrocolloids can be used to overcome those drawbacks. Therefore, the current study was carried out to investigate and optimize the non-dairy dessert formulation based on almond milk containing Tragacanth gum and stevia. For this purpose, the effect of Tragacanth gum and stevia as a sucrose replacer on the physicochemical properties such as hardness, viscosity, color coordinates including lightness, redness-greenness (a*), yellowness-blueness (b*), total soluble solids and syneresis was evaluated and optimized using Response Surface Methodology (RSM).
Materials and Methods
 All of the materials used for the manufacturing of non-dairy dessert including raw almond, stevia and Tragacanth gum were purchased from a local market of Zanjan, Iran. For the production of non-dairy dessert, the almond milk warmed up to 40 ºC and then stevia as a sucrose substitutes and tragacanth gum powder as a stabilizer were added in the ranges of 25-75% and 0.4-1% w/w, respectively. Later, the temperature of the mixture increased to 72 ºC and kept for 10 min and then, the temperature decreased to 42 ºC to inoculate the starter culture (a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus, 2% w/w). The fermentation process was completed at 37 °C for 24 h. Finally, the temperature of non-dairy dessert based on almond milk was decreased to 4ºC and kept at the same temperature until further analysis. The pH of the desserts was measured using a pH meter model AZ 86502 (AZ, Taiwan). Total soluble of the desserts was determined using a refractometer (ATAGO, Japan). Firmness was determined using a STM-5 texture analyzer (SANTAM Co., Iran) equipped with a 20 Kg load cell and 10 mm probe. Viscosity was measured using a programmable Viscometer (R/S-CPS+, Brookfield, USA) equipped with a cone-plate geometry at shear rate of 100 s⁻¹. Instrumental color measurement was carried out by a handheld colorimeter (TES135-A, Taiwan) considering L^*, a^* and b^* as color coordinates. Syneresis was measured by a centrifugation test. Fifteen semi-trained panelists (7 male and 8 female) were selected to evaluate sensory properties of the control (only contains sucrose) and optimized formulation samples for texture, color, appearance, taste, flavor, total acceptance using a 5-point Hedonic scale (1= dislike extremely and 5=like extremely). The RSM-central composite design was used to build up the experimental design and identify the conditions that yield highest firmness, viscosity, L^*, and total soluble solids as well as lowest a^*, b^* and syneresis.
Results and Discussion
 The results obtained revealed that the hardness, viscosity, a* and total soluble solids increased significantly (p<0.05) while the lightness, b* and syneresis decreased significantly (p<0.05) with increasing the Tragacanth gum in the formulation of non-dairy dessert based on almond milk. In addition, increasing the replacement of sucrose with stevia significantly (p<0.05) reduced the hardness, viscosity, total soluble solids, and increasing lightness and syneresis. However, increasing the percentage of sucrose replacement with stevia had no significant effect (p>0.05) on the changes of a* and b*. Optimization of non-dairy dessert formulation based on almond milk was carried out using numerical technique. The optimal formula was 1% Tragacanth gum and 45% replacement of sucrose with stevia. Under these conditions, hardness 0.08 N, viscosity 1.20 Pa.s, lightness 82.77, redness-greenness 0.95, yellowness-blueness 5.60, total soluble solids 8.29 ºBrix and syneresis 11.88% were obtained. The results of sensory evaluation showed that addition of Tragacanth gum and replacing stevia at the optimal levels improved the total acceptance score compared to the control sample.
It can be concluded that in addition to the reliability of the RSM to select the optimal formulation conditions, Tragacanth gum and stevia can be used to produce a new, reduced-calorie and customer-friendly non-dairy dessert based on almond milk.

کلیدواژه‌ها [English]

• Color
• Response surface methodology
• Sensorial properties
• Syneresis
• Viscosity

مراجع

1. Aarabi, A., Mehraban sangatash M., Karazhyan, R., & Ehtiati A. (2019). Optimization of non-dairy fermented dessert formulations based on almond milk. Journal of Food Science and Technology (Iran) 16(94): 113-126.
2. Alirezaee, N., & Barzegar, H. (2017). The effect of inulin and guar hydrocolloids on rheological propertise of pulp and Bread texture by response surface method (RSM). Iranian Journal of Innovation in Sciences & Technology, 10(1): 119-129.
3. Alizadeh, M., Azizi-Lalabadi, M., & Kheirouri, S. (2014). Impact of using stevia on physicochemical, sensory, rheology and glycemic index of soft ice cream. Food and Nutrition Sciences 5: 390-396. https://doi.org/10.4236/fns.2014.54047.
4. AOAC. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists, 17^th, Published by the Association of Official Analytical Chemists, Gaithersburg, USA.
5. Aportela Palacios, A., Sosa Morales, M.E., & Vélez‐ Ruiz, J.F. (2005). Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium. Journal of Texture Studies 36(3): 333-349. https://doi.org/10.1111/j.1745-4603.2005.00020.x.
6. Aranda-Gonzalez, I., Perera-Pacheco, M., Barbosa-Martin, E., & Betancur–Ancona, D. (2016). Replacing sugar with rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciencia Rural 46: 604-609. https://doi.org/10.1590/0103-8478cr20150505.
7. Asgari, E., & Goli, M. (2018). Survey on the effect of sucrose replacement with Stevia (Stevia rebaudiana) powder and tragacanth gum on physico-chemical, rheological and sensorial properties of apricot nectar. Journal of Research and Innovation in Food Science and Technology (JRIFST) 7(1): 105-118.
8. Ayar, A., Sert, D., & Akbulut, M. (2009). Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert. Food Hydrocolloids 23: 62–71. https://doi.org/10.1016/j.foodhyd.2007.11.014.
9. Bayarri, S., Chulia, I., & Costell, E. (2010). Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects. Food Hydrocolloids 24(6): 578-587. https://doi.org/10.1016/j.foodhyd.2010.02.004.
10. Bernat, N., Chafer, M., Rodríguez-García, J., Chiralt, A., & Gonzalez-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Science and Technology 62: 488-496. https://doi.org/10.1016/j.lwt.2014.10.045.
11. Chen, C.Y., Milbury, P.E., Lapsley, K., & Blumberg, J.B. (2005). Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation. Journal of Nutrition 135(6): 1366–1373. https://doi.org/10.1093/jn/135.6.1366.
12. Dhakal, S., Liu, C., Zhang, Y., Roux, K.H., Sathe, S.K., & Balasubramaniam, V.M. (2014). Effect of high pressure processing on the immunoreactivity of almond milk. Food Research International 62(215): 215-222. https://doi.org/10.1016/j.foodres.2014.02.021.
13. Faghih Zadeh Gorji, E., & Sharifi, A. (2020). Study of physicochemical, microbial and rheological properties of gelatin dissert with stevia sweetener. Journal of Innovation in Food Science and Technology 11(4): 1-11.
14. Falah Shojaee, M., Sadeghi Mahoonak, A.R., Khomeiri, M., & Ghorbani, M. (2018). Evaluation of antioxidant activity of methanol extract of Stevia rebaudiana Bertoni and investigation of this properties in dairy dessert EJFPP 8(2): 69-90.
15. Gerdabi Targhi, S., Aminifar, M., & Moslehishad, M. (2018). Optimization pistachio milk formulation using response surface methodology and evaluation of its viscosity, physicochemical and sensory properties. Iranian Journal of Food Science and Technology 15(75): 161-172.
16. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., & Montero, M.P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25(8): 1813–1827. https://doi.org/10.1016/j.foodhyd.2011.02.007.
17. Granato, D., Ribeiro, J.C.B., Castro, I.A., & Masson, M.L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry 121: 899–906. https://doi.org/10.1016/j.foodchem.2010.01.014.
18. Grundy, M. ML., Grassby, T., Mandalari, G., Waldron, K.W., Butterworth, P.J., Berry, S.E., & Ellis, P.R. (2015). Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia. The American Journal of Clinical Nutrition 101: 25-33. https://doi.org/10.3945/ajcn.114.088328.
19. Hashemi, N., Rabie, H., Tavakolipour, H., & Gazerani, S. (2015). Effect of stevia (Stevia rebaudiana) as a substitute for sugar on physicochemical, rheological and sensory properties of dietary saffron syrup saffron. Agronomy and Technology 2(4): 303-310.
20. Homayouni Rad, A., Delshadian, Z., Arefhosseini, S.R., Alipour, B., & Asghari Jafarabadi, M. (2012). Effect of inulin and stevia on some physical properties of chocolate milk. Health Promotion Perspectives 2(1): 42-47. https://doi.org/10.5681/hpp.2012.005.
21. Institute of Standards and Industrial Research of Iran. (2012). Milk and milk products- Milk-base desserts-Specification and test method, ISIRI no 14681. Karaj: ISIRI.
22. Institute of Standards and Industrial Research of Iran. (2006). Milk and milk products – Determination of titrable acidity and value pH – Test method, ISIRI no 2852. Karaj: ISIRI.
23. Jalali-khanabadi, B.-A., Mozaffari-Khosravi, H., & Parsaeyan, N. (2010). Effects of almond dietary supplementation on coronary heart disease lipid risk factors and serum lipid oxidation parameters in men with mild hyperlipidemia. Journal of Alternative and Complementary Medicine 16: 1279–1283. https://doi.org/10.1089/acm.2009.0693.
24. Jenkins, D., Kendell, C., Marchie, A., Josse, A.R., Nguyen, T.H., & Faulkner, D.A. (2008). Almonds reduce biomarkers of lipid peroxidation in older hyperlipidemic subjects. Journal of Nutrition 138: 908-913. https://doi.org/10.1093/jn/138.5.908.
25. Jooyandeh, H., Rostamabadi, H., & Goudarzi, M. (2019). Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert. Journal of Food Research 29(1): 83-98.
26. Jooyandeh, H., Rostamabadi, H., & Goudarzi, M. (2019). Effect of Zedo and almond gums as fat replacers on flow behavior and organoleptic characteristics of vanilla low-fat dairy dessert. Journal of Food Technology and Nutrition 16(2): 15-24.
27. Kamil, A., & Chen, C.Y. (2012). Health benefits of almonds beyond cholesterol reduction. Journal of Agriculture and Food Chemistry 60(27): 6694–6702. https://doi.org/10.1021/jf2044795.
28. Karajian, H., Mehrafza, E., & Daliry, N. (2015). Evaluation of different concentration of Lepidium sativum gum on physicochemical characteristics and viscosity of dairy dessert. National Conference on Food Science and Technology.
29. Karbalaei Amini, S.S., Aminifar, M., & Yousefi, S.S. (2021). Evaluation of structural and sensory physicochemical properties of low – fat milky dessert modified with Quince (Cydonia oblonga) and Balangu (Lallemantia) native gums. Iranian Journal of Food Science and Technology 18(111): 131-146.
30. Kennelly, E.J. (2001). Sweet and nonsweet constituents of Stevia rebaundiana (Bertoni). In: Stevia, the genus Stevia. Journal of Medicinal and Aromatic Plants 19(2): 68-85.
31. Li, Y.-t., Chen, M.-s., Deng, L.-z., Liang, Y.-z., Liu, Y.-k., Liu, W., Liu, C.-m. (2021). Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering 291: https://doi.org/10.1016/j.jfoodeng.2020.110228.
32. Maghsoudlou, Y., Alami, M., Mashkour, M., & Hashemi Shahraki, M. (2016). Optimization of ultrasound-assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation 40(5): 828-839. https://doi.org/10.1111/jfpp.12661.
33. Mandalari, G., Rigby, N.M., Bisignano, C., Curto, R.B.L., Mulholland, F., Su, M., & Roux, K.H. (2014). Effect of food matrix and processing on release of almond protein during simulated digestion. LWT- Food Science and Technology 59: 439-447. https://doi.org/10.1016/j.lwt.2014.05.005.
34. Mehrabi, Z., & Goli, M. (2018). Production of dairy dessert based on formulation of date syrup, corn starch and gelatin using response surface methodology (RSM). Iranian Journal of Nutrition Sciences & Food Technology 13(3): 115-125.
35. Milani, E., Baghaei, H., & Mortazavi, S.A. (2011). Evaluation of dates syrup and guar gum addition on physicochemical, viscosity & textural properties of low fat orange yog-ice cream. Iranian Food Science and Technology Research Journal 7(2): 115-120.
36. Morreale, F., Garzón, R., & Rosell, C.M. (2018). Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocolloids 77: 629-635. https://doi.org/10.1016/j.foodhyd.2017.11.004.
37. Nateghi, L., Ahmadi, M., & Shahablavasani, A. (2019). Effect of mulberry syrup and basil seed and tragacanth gums on physicochemical, antioxidant and sensory characteristics of chocolate milk. Food Engineering Research 18(66): 87-100.
38. Samavati, V. (2013). Polysaccharide extraction from Abelmoschus esculentus: Optimization by response surface methodology. Carbohydrate Polymers 95: 588–597. https://doi.org/10.1016/j.carbpol.2013.02.041.
39. Sang, S., Cheng, X., Fu, H.-Y., Shieh, D.-E., Bai, N., Lapsley, K., Ho, C.-T. (2002). New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch). Tetrahedron Letters 43: 2547–2549.
40. Sheybani, M., Pourahmad, R., & Eshaghi, M.R. (2018). Effect of sucrose replacement with rebaudioside A and isomalt on viability of probiotic bacteria and physicochemical and sensory properties of kefir ice cream. Journal of Food Research 28(4): 143-154.
41. Siriwardhana, S.S.K.W., & Shahidi, F. (2002). Antiradical activity of extracts of almond and its by-products. Journal of the American Oil Chemists' Society 79(903): 903-908. https://doi.org/10.1007/s11746-002-0577-4.
42. Supavititpatana, P., Wirjantoro, T.I., Apichartsrangkoon, A., & Raviyan, P. (2008). Addition of gelatin enhanced gelation of corn–milk yogurt. Food Chemistry 106(1): 211-216. https://doi.org/10.1016/j.foodchem.2007.05.058.
43. Tan, S.Y., & Mattes, R. (2013). Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial. European Journal of Clinical Nutrition 67: 1205-1214.
44. Tárrega, A., & Costell, E. (2006). Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy dessert. International Dairy Journal 16(9): 1104-1112. https://doi.org/10.1016/j.idairyj.2005.09.002.
45. Valencia Flores, D.C., Hernández-Herrero, M., Guamis, B., & Ferragut, V. (2013). Comparing the effects of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. Journal of Food Science 78(2): 199-205.
46. Vareltzis, P., Adamopoulos, K., Stavrakakis, E., Stefanakis, A., & Goula, A.M. (2016). Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation. International Journal of Dairy Technology 69(2): 191-199. https://doi.org/10.1111/1471-0307.12238.
47. Walter, J.M., & Soliah, L. (2010). Objective measures of baked products made with Stevia. Journal of the American Dietetic Association 110(9): 54-57. https://doi.org/10.1016/j.jada.2010.06.196.
48. Wang, X., Ye, A., & Singh, H. (2020). Structural and physicochemical changes in almond milk during in vitro gastric digestion: impact on the delivery of protein and lipid. Food & Function 11: 4314-4326. https://doi.org/10.1039/C9FO02465D.
49. Weiping, W., & Branwell, A. (2000). Tragacanth and karaya. PP. In: G.O. Phillips, P.A. Williams editors. Handbook of hydrocolloids. First Edition. Cambridge, Woodhead Publishing Ltd. and Boca Raton, CRC Press LLC.
50. Yanes, M., Duran, L., & Costell, E. (2002). Effect of hydrocolloid type and concentration on behaviour and sensory properties of milk beverages model systems. Food and Agriculture Organization of the United Nations 16(6): 605–611. https://doi.org/10.1016/S0268-005X(02)00023-1.
51. Zhihua, P., Deeth, H., & Bansal, N. (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International 72: 62–73. https://doi.org/10.1016/j.foodres.2015.02.009.
52. Zomorodi, S., Karimpour Sohragheh, M., & Behmadi, H. (2018). Effect of mung bean flour and tragacanth gum on physicochemical properties and shell color indexes of the cacao sponge cake. Food Engineering Research 17(64): 29-40.