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

نوع مقاله : مقاله پژوهشی فارسی

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

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.