بررسی خصوصیات فیزیکوشیمیایی پودر سس پنیر فراسودمند حاوی عصاره هسته‌ی خرما و پودر آب پنیر

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• فاطمه قربان پور ¹
• وحید حکیم زاده ¹
• حسن رشیدی ²

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

² مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران

https://doi.org/10.22067/ifstrj.2023.83169.1267

چکیده

سس پنیر یکی از محصولات لبنی نسبتاً جدید است که می­تواند سبب افزایش سرانه مصرف پنیر و نیز جایگزین سس­های ناسالم گردد. فراسودمندسازی با افزایش ترکیبات مفید به ماده­ی خوراکی ضمن حفظ شکل ظاهری سبب بهبود ویژگی­های آن می­گردد. امروزه به‌دلیل اهمیت ترکیباتی مانند اسیدهای چرب ضروری، آنتی­اکسیدان­ها و فیبر، تقاضا برای مصرف محصولات حاوی این ترکیبات در رژیم غذایی بسیار بالاست. عصاره­ی هسته خرما حاوی فیبر، آنتی­اکسیدان­ها، لیگنان­ها و اسیدهای چرب ضروری می باشد. از سویی آب پنیر نیز دارای ویژگی­های تغذیه­ای فراوان می­باشد. هدف از این پژوهش تهیه سس پنیر با استفاده از چنین ترکیباتی است تا ضمن تهیه محصولی فراسودمند بتوان از هدر رفت موادجانبی ارزشمند نیز جلوگیری کرد. در این پژوهش به بررسی اثر عصاره هسته­ی خرما در مقادیر صفر (شاهد)، 5 و 15 درصد به فرمول سس پنیر در حضور و عدم حضور آب پنیر بر ویژگی­های فیزیکوشیمیایی نمونه­های پودر سس پنیر پرداخته شد. نتایج نشان دادند که افزودن آب پنیر و عصاره هسته­ی خرما به سس پنیر بطور معنی‌داری سبب افزایش ویژگی­هایی مانند درصد ماده خشک، حلالیت پودر، ترکیبات فنلی، خاصیت آنتی‌اکسیدانی و ویسکوزیته نسبت به نمونه کنترل شد. اما از طرفی افزایش عصاره هسته خرما و آب پنیر در مقادیر 15 درصد میزان پروتئین سس پنیر را کاهش داد. نتایج ارزیابی ویژگی­های حسی نمونه­ها نیز نشان داد که بیشترین مقبولیت حسی مربوط به نمونه­ی با 5 درصد عصاره­ی هسته­ی خرما در حضور آب پنیر بود.

کلیدواژه‌ها

• آنتی اکسیدان
• سس پنیر
• فراسودمند
• لیگنان
• هسته ی خرما

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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