بررسی خصوصیات فیزیکوشیمیایی ماست فراسودمند حاوی پودر کارلا

نوع مقاله : مقاله پژوهشی

نویسندگان

• زینب محکمی ¹
• حسن قربانی قوژدی ²
• فاطمه بیدرنامنی ¹
• یعثوب شیری ¹

¹ گروه زراعت و اصلاح نباتات، پژوهشکده کشاورزی، پژوهشگاه زابل، زابل، ایران

² گروه علوم باغبانی، دانشکده علوم، مجتمع آموزش عالی گناباد، گناباد، ایران

https://doi.org/10.22067/ifstrj.2023.76410.1168

چکیده

ماست یکی از پرمصرف­ترین فرآورده تخمیری شیر بوده که مانند هر محصول لبنی دیگر، در معرض فساد و افت کیفیت قرار دارد. تلاش برای بهبود فرآیند تولید و بالابردن کیفیت این محصول، امری ضروری می­باشد. همچنین پیدا کردن راهکاری مطمئن، ارزان و در دسترس که علاوه بر کنترل قند خون و جلوگیری از بروز عوارض بیماری دیابت، موجب تسکین دردهای بیماران دیابتی شود؛ همواره مورد توجه محققین بوده است. گیاه داروئی کارلا (Momordica charantia L.) از خانواده کدوئیان در طب سنتی برای کنترل قند خون استفاده می­شود. در این پژوهش اثرات افزودن پودر کارلا به ماست با هدف تولید غذای فراسودمند مورد بررسی قرار گرفت. پودر میوه کارلا در چهار سطح 0 (شاهد)، 2/0، 4/0 و 6/0 درصد به نمونه­ها در سه تکرار افزوده شد. خصوصیات فیزیکوشیمیایی نمونه­ها از قبیل pH، اسیدیته، ویسکوزیته، ظرفیت نگهداری آب، محتوای فنل کل و خاصیت آنتی­اکسیدان مورد بررسی قرار گرفتند. نتایج این آزمایش نشان داد که بیشترین میزان ترکیبات فنولی (63/475 میکروگرم معادل گالیک اسید / میلی­لیتر ماست)، ظرفیت آنتی­اکسیدانی (93 درصد بازدارندگی رادیکال­های آزاد DPPH)، بیشترین میزان ظرفیت نگهداری آب (84 %) و ویسکوزیته (366 پاسکال ثانیه) در نمونه محتوی 6/0 درصد پودر میوه کارلا سنجش گردید. طبق نتایج این تحقیق افزودن پودر کارلا به ماست در سطح 6/0 درصد، افزون بر حفظ خواص ظاهری می­تواند ویژگی­های فیزیکوشیمیایی آن را  بهبود بخشیده و یک محصول جدید تولید نماید.

کلیدواژه‌ها

• آنتی‌اکسیدان
• ضددیابت
• کدوی تلخ
• گیاهان داروئی
• ویسکوزیته

موضوعات

• فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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