امکان سنجی تهیه پنیر خامه ای فراسودمند با استفاده از اسیدآلژنیک و بررسی برخی از ويژگیهای شیمیایی ، میکروبی و حسی آن
محورهای موضوعی : تکنولوژی لبنیات
شاهرخ شعبانی
1
,
فاطمه مالامیری کجوری
2
,
حسین باخدا
3
1 - مربی گروه تخصصی صنایع غذایی ، دانشکده علوم و مهندسی صنایع غذایی ، واحد علوم وتحقیقات ، دانشگاه آزاد اسلامی ، تهران ، ایران.
2 - دانشکده علوم کشاورزی و صنایع غذایی ، واحد لوم تحقیقات ، دانشگاه آزاد اسلامی ، تهران ، ایران
3 - استادیار، گروه مکانیزاسیون کشاورزی، دانشکده علوم کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران.
کلید واژه: اسید آلژنیک , پنیر خامه ای , خواص حسی , فراسودمند ,
چکیده مقاله :
اسید آلژنیک دارای خاصیت آنتی اکسیدانی و ضد سرطانی می باشد و می تواند سبب بهبود ماندگاری سیستم های غذایی گردد. اسید آلژنیک در مدیریت متابولیک اختلالاتی مثل دیابت ، چاقی و بیماریهای قلبی عروقی نقش دارویی دارد و در کاهش وزن نیز موثر است و با دفع چربی و جلوگیری از جذب آن در بدن از چاقی جلوگیری می کند. با افزودن اسید آلژنیک به پنیر خامه ای می توان یک محصول متنوع فرآسودمند تهیه نمود. در این پژوهش طبق طرح آماری Design Expert نسخه 13 پنیر خامه ای تیمار شده با درصدهای مختلف اسید آلژنیک در طی 60 روز زمان نگهداری در دمای یخچال (1±5 درجه سلسیوس) مورد بررسی با آزمون های خواص فیزیکی ، شیمیایی ، تیوباربیتویک اسید ، شمارش کپک ، مخمر و آزمون حسی قرار گرفتند . آزمون حسی با آزمون هدونیک پنج نقطه ای و طرح آماری SPSS نسخه 24 آنالیز گردید . نتایج نشان داد با افزایش اسید آلژنیک طی 60 روز نگهداری در دمای یخچال (1±5 درجه سلسیوس) میزان ماده خشک و اسیدیته به طور معنی دار روند افزایشی داشته است (0.01> P). اما میزان pH ، سختی ، پیوستگی و صمغی روند کاهشی داشتند. شاخص تیوباربیتویک اسید با افزایش اسید آلژنیک به طور معنی دار (P 0.05). نتایج آماری آزمون حسی نشان داد با افزایش اسید آلژنیک بافت نرم تر می شود ، اما شاخص پذیرش کلی و بو در تیمارها اختلاف معنی داری نداشته اند(P >0.05) . با افزودن اسیدآلژنیک به پنیر خامه ای ، پنیر فرآسودمندی تهیه شد که در مقبولیت آن تغییری ایجاد نشده و فساد اکسیداتیو نمونه ها نیز در مقایسه با تیمار شاهد روند کاهشی داشته است.
Introduction : Alginic acid has antioxidant and anti-cancer properties and can improve the shelf life of food systems. Alginic acid has a medicinal role in the metabolic management of disorders such as diabetes, obesity and cardiovascular diseases, and it is also effective in weight loss and prevents obesity by removing fat and preventing its absorption in the body. By adding alginic acid to cream cheese, a Functional product was prepared. Materials and methods : In this research, according to the statistical design of Design-Expert version 13, cream cheese treated with different percentages of alginic acid during the 60-day storage time in the Refrigerator (5±1 Degrees Celsius) were examined for physical, chemical, Thiobarbituric acid test, mold, and yeast counting and sensory tests. The sensory test of the samples was analyzed with the five-point hedonic test and the SPSS version 24 statistical program. Results : The results showed that with the increase of alginic acid as well as the 60-day storage time in the Refrigerator (5+1 Degrees Celsius), the amount of dry matter and acidity increased significantly(P 0.05). The statistical results of the sensory test showed that with the increase of alginic acid, the tissue e becomes softer, but the general acceptability and odor characteristics Treatments did not have significant differences (P>0.05). Conclusion : By adding the alginic acid to the cream cheese, a Functional cheese was prepared, which did not change in its acceptability, and the oxidative damage also decreased in the samples with it.
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