بهینه‌سازی فرمولاسیون بستنی گیاهی بر پایه شیر بادام درختی و روغن فندق
محورهای موضوعی : تکنولوژی لبنیات
مینو رمضانی
1
,
سارا جعفریان
2
,
محمد احمدی
3
,
لیلا روزبه نصیرایی
4
1 - گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، نور، ایران
2 - گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، نور، ایران
3 - گروه علوم و صنایع غذایی . آیت الله آملی، دانشگاه آزاد اسلامی
4 - گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، نور، ایران
کلید واژه: شیر بادام, حجم‌افزایی, مقاومت به ذوب, روغن فندق,
چکیده مقاله :
مقدمه:استفاده از فرآورده‌‌های گیاهی به‌‌عنوان منابع تأمین‌کننده پروتئین و چربی گیاهی در بستنی علاوه برافزودن خواص مفید تغذیه‌ای و سلامت بخشی ترکیبات گیاهی به بستنی، باعث تولید محصولات جدید فراسودمند می‌شود. هدف از این پژوهش، بهینه‌سازی فرمولاسیون بستنی فراسودمند بر پایه شیر بادام درختی، روغن فندق و شیره انگور است. مواد و روش‌ها: برای این منظور بر اساس فرمولاسیون بستنی و بر پایه بیشترین سطح پاسخ، تیمار بندی انجام شد. متغیرهای پاسخ شامل؛ نقطه ذوب، افزایش حجم و پذیرش کلی بود. رابطه عملکردی بین پارامترهای مؤثر بر فرمولاسیون بستنی با استفاده از طرح آزمایشی باکس بنکن تعیین شد.یافته‌ها: در این مطالعه هدف از بهینه یابی دستیابی به بالاترین درصد اورران و بیشترین مقاومت به ذوب است که از شاخص‌‌های کیفی مهم بستنی در میزان پذیرش مصرف‌کنندگان می باشد. بر اساس مدل‌‌های انتخاب‌شده، فرمولاسیون بهینه انتخابی توسط نرم‌افزار شامل 10.57% روغن فندق، 63.26% شیر بادام و 25.81% شیره انگور بود.نتیجه‌گیری: حضور شیر بادام، شیره انگور و روغن فندق در فرمول بستنی موجب بهبود خواص تأثیر‌‌گذار نظیر سفتی بافت، افزایش حجم و مقاومت به ذوب بستنی در ارتقاء بازارپسندی و پذیرش محصول توسط مصرف‌کنندگان گردید. شیر بادام با افزایش ویسکوزیته و میزان پروتئین بالا باعث حجم‌افزایی و کاهش نقطه ذوب شد. با افزودن شیره انگور و روغن فندق میزان پذیرش کلی سطح بالاتری داشت. درنتیجه این ترکیبات گیاهی با داشتن خواص مفید تغذیه‌ای و سلامتی بخش می توانند در فرمولاسیون بستنی استفاده شده و با حفظ خواص بافتی و ذوب بستنی منجر به تولید محصولی فراسودمند گردند.
Introduction: The aim of this study is to optimize the formulation of beneficial ice cream based on almond milk, hazelnut oil and grape juice.Methods: For this purpose, treatment was performed based on the ice cream formulation and based on the highest level of response. Response variables include; The melting point overrun and overall acceptance. The functional relationship between the parameters affecting the ice cream formulation was determined using the Box Bancon experimental design.results: In this study, the aim of optimization is to achieve the highest percentage of overrun and the highest melting resistance, which is one of the important quality indicators of ice cream in consumer acceptance. Based on the selected models, the optimal formulation selected by the software included 10.57% hazelnut oil, 63.26% almond milk and 25.81% grape juice.Conclusion: The presence of almond milk, grape juice and hazelnut oil in the ice cream formula improved the effective properties such as firmness, increased overrun and melting resistance of ice cream in promoting marketability and product acceptance by consumers. Almond milk increased the volume and decreased the melting point by increasing its viscosity and high protein content. With the addition of grape juice and hazelnut oil, the overall acceptance rate was higher. As a result, these plant compounds with beneficial nutritional and health properties can be used in ice cream formulations and while maintaining the texture and melting properties of ice cream, lead to the production of useful products.
Akalin, A. S. & Erisri, D. )2010). Effect of inulin and oligufructos on the reological charactries and probiotic culture survival in low fat probiotic ice cream. Journal of food science, 73,184-88.
Akbarian, M. & Faraji, S. (2014). The effect of sugar substitution with grape juice on physicochemical and sensory properties of vanilla ice cream. Quarterly Journal of New Food Technologies, 2 (6), 93-85. [In Persian]
Akesowan, A. (2009). Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Science, 42(1), 1-6
AmeriShahrabi, A., Badii, F., Ehsani, M. R., Maftoonazad, N. & Sarmadizadeh, D. (2012). Functional and thermal properties of chick pea and soy-protein concentrates and isolates. Iranian Journal of Nutrition Sciences and Food Technology, 6(3), 49-58. [In Persian]
Ashour Mohammadi, M. & Hosseini Qaboos, S. H. (2019). Production of useful ice cream with pumpkin powder. Food Science and Industry, 75 (15) [In Persion].
Bahramparvar, M. F. Salehi. & Razavi, S. (2014). Predicting total acceptance of ice cream using artificial neural network. Journal of Food Processing and Preservation, 38(3), 1080 -1088.
Bahramparvar, M. & Hadad, K. M. (2008). Effect of substation of carbuxy mettyl selolus and salep gum with lullemantia on ice cream properties. iranian of food science technology research journal, 4(1),37-47 [In Persian].
Bahramparvar, M., Haddadkhodaparast, M. H. & Mohammad Amini, A. (2009). Effect of substitution of carboxy methyl cellulose and salep gums with Lallemantiaroy leana hydrocolloid on ice cream properties. Iranian Journal of Food Science and Technology Research, 4(1), 37-47. [In Persian].
Damodaran, S. (2007). Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. Journal of agricultural and food chemistry, 55(26), 10918-10923.
Ervina, I., surjawdan, S. & Abdullah, E. (2017). The potential of avocado paste (Persea American) as fat substitute in non-dairy ice cream. food and Argo – biodiversity,102.
Faraji kafshgari, S., Alami, M., Khomeiri, M., Moatamedzadegan, A. & Akbarian, M. (2014). Optimization of Low Fat Ice Cream Formulation Using Microbial Transglutaminase And Protein Based Fat Replacers. Journal Of Research and Innovation In Food Science and Technology ,3,3, 227 - 244.
Gelroth, J. & Ranhorta, G. S. (2001). Food uses of fibre. In Song soo cho & In MS. Dreher (Eds), Hand book of dietary fibre.New york, Taylor and Francis, 117.
Goff, H. D. & Sahagian, M. D. )1996(. Glass transition in aqeous carbohydrate solotion and their repellence to frozen food stability. Food science technology
Guven, M., Kalender, M. & Taspinar, T. (2018). Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics. Faculty of Agriculture, Food Engineering Department, Cukurova University, 7, 104.
Habibi, P. & Khodaeian Chegini, F. (2015). The effect of substituting grape seed oil instead of milk fat on the physicochemical and sensory properties of ice cream. Iranian Journal of Food Science and Technology, 3, 91-100. [In Persian]
Hortum, N. E., Gohen Stuart, M. A., Van vlielt, A. & vanAken, G. A. (2004). Spreading of partially crystallized oil droplets on an air/water inter face. Colloids Surf A,40(2), 83-92.
Hwang, J. Y. S. & Hsu, K.)2009(. Grape winelees Simprovious properties to ice cream. LWT-Food Science and technology, 42(1)312-318.
Inyang, U. E. & Nwadimkpa, C. U. (1992). Functional properties of de-hulled sesame (Sesamumindicum L.) seed flour. Journal of the American Oil Chemists Society, 69(8), 819-822
Jajuseputra, A. & Widystati, T. (2017). Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream. International Food Research Journal, 24(3).1199-1203.
Kamaran, S. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream. Technique for order preference by similary to ideal solution to determine optimum concentration, Journal of dairy sciene, 91(1), 91-110.
Mahdian, E., Mazaheri Tehrani, M. & Shahidi, F. (2011). Evaluation of the effect of soy flour on rheological properties of icecream. Journal of Food Science and Technology, 8(13), 107-114. [In Persian]
Martinou-voulasiki, I. S. & Zerfirids, G. K. (1990). Effects of som stabilitizerson textural and sensory characterics of yogurt ice cream from sheep’s milk. Journal of Food Science, 55(3), 703-707.
Mehdian Sabri, S. & Mehraban Nag Atash, M. (2013). Investigation of the effects of increasing citrus pulp on physicochemical and sensory properties. [In Persian]
Moeenfard, M. & Tehrani, M. M. (2008). Effect of some stabilizers on thephysicochemical and sensory properties of icecream type frozen yogurt. American-Eurasian Journal of Agricultural & Environmental Sciences, 4(5), 584-589. [In Persian]
Nadeem, M.& Abdullah, K. (2010). Effect of incorporating rape seed oil on quality of ice cream. meditter, 3, 121-126.
Ogden, L., Carol, M. D., Curtin, L. R., Tabak, C. J. & Flegal, K. M. (2006). Prevalence of overweight and obesity in United State. 295, 1549-1555.
Pon, S. & Lee, W. (2015). Textural and reelogical of stevia ice cream. International Food Research Journal, 22(4), 1544.1549.
Pourfarzad, A. & Mehrpour, G. (2017). Healt benefits of hazelnuts. Department of food science and technology. Factury of agricultural science. univercity of gilan. [In Persian]
Razavi, M., Ghaderi, S. & Tehrani, M. (2018). Optimization of vegetable ice cream formulation based on soy milk and sesame milk and comparison of its features with ordinary ice cream. Journal of Food Science and Technology, 76 - 15. [In Persian]
Rehman, S. U., Nawaz, H., Ahmad, M., Hussain, S., Murtaza, A. & Shahid, S. (2007). Physico –Chemical and sensory evaluation of ready to drink soy – cow milk blend. Pakistan Journal of Nutrition, 6(3), 283-285.
Samree, A. (2015). Preparation and quality characterization of soy milk based on-dairy ice cream. International of food and Allied science. 01
Sofjan, R. P. & Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255-262.
Soukoulis, C. & Tzia, C. (2008). Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International journal of dairy technology, 61(2), 170-177.
Tantipaibulvunt, S. & Soontoorensophan, C. (2012), Fermentation of rosell juice by lactic acid bacteria.
Walstra, P. (1995). Physical Chemistry of milk fat globules. Advanced dairy chemistry, 2, 131-178.
Zaidan, J. & Tamimi, A. (2016). Effect of almond on body measurement and blood pressure. Food and nutrition science, 466-471.
_||_Akalin, A. S. & Erisri, D. )2010). Effect of inulin and oligufructos on the reological charactries and probiotic culture survival in low fat probiotic ice cream. Journal of food science, 73,184-88.
Akbarian, M. & Faraji, S. (2014). The effect of sugar substitution with grape juice on physicochemical and sensory properties of vanilla ice cream. Quarterly Journal of New Food Technologies, 2 (6), 93-85. [In Persian]
Akesowan, A. (2009). Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Science, 42(1), 1-6
AmeriShahrabi, A., Badii, F., Ehsani, M. R., Maftoonazad, N. & Sarmadizadeh, D. (2012). Functional and thermal properties of chick pea and soy-protein concentrates and isolates. Iranian Journal of Nutrition Sciences and Food Technology, 6(3), 49-58. [In Persian]
Ashour Mohammadi, M. & Hosseini Qaboos, S. H. (2019). Production of useful ice cream with pumpkin powder. Food Science and Industry, 75 (15) [In Persion].
Bahramparvar, M. F. Salehi. & Razavi, S. (2014). Predicting total acceptance of ice cream using artificial neural network. Journal of Food Processing and Preservation, 38(3), 1080 -1088.
Bahramparvar, M. & Hadad, K. M. (2008). Effect of substation of carbuxy mettyl selolus and salep gum with lullemantia on ice cream properties. iranian of food science technology research journal, 4(1),37-47 [In Persian].
Bahramparvar, M., Haddadkhodaparast, M. H. & Mohammad Amini, A. (2009). Effect of substitution of carboxy methyl cellulose and salep gums with Lallemantiaroy leana hydrocolloid on ice cream properties. Iranian Journal of Food Science and Technology Research, 4(1), 37-47. [In Persian].
Damodaran, S. (2007). Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. Journal of agricultural and food chemistry, 55(26), 10918-10923.
Ervina, I., surjawdan, S. & Abdullah, E. (2017). The potential of avocado paste (Persea American) as fat substitute in non-dairy ice cream. food and Argo – biodiversity,102.
Faraji kafshgari, S., Alami, M., Khomeiri, M., Moatamedzadegan, A. & Akbarian, M. (2014). Optimization of Low Fat Ice Cream Formulation Using Microbial Transglutaminase And Protein Based Fat Replacers. Journal Of Research and Innovation In Food Science and Technology ,3,3, 227 - 244.
Gelroth, J. & Ranhorta, G. S. (2001). Food uses of fibre. In Song soo cho & In MS. Dreher (Eds), Hand book of dietary fibre.New york, Taylor and Francis, 117.
Goff, H. D. & Sahagian, M. D. )1996(. Glass transition in aqeous carbohydrate solotion and their repellence to frozen food stability. Food science technology
Guven, M., Kalender, M. & Taspinar, T. (2018). Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics. Faculty of Agriculture, Food Engineering Department, Cukurova University, 7, 104.
Habibi, P. & Khodaeian Chegini, F. (2015). The effect of substituting grape seed oil instead of milk fat on the physicochemical and sensory properties of ice cream. Iranian Journal of Food Science and Technology, 3, 91-100. [In Persian]
Hortum, N. E., Gohen Stuart, M. A., Van vlielt, A. & vanAken, G. A. (2004). Spreading of partially crystallized oil droplets on an air/water inter face. Colloids Surf A,40(2), 83-92.
Hwang, J. Y. S. & Hsu, K.)2009(. Grape winelees Simprovious properties to ice cream. LWT-Food Science and technology, 42(1)312-318.
Inyang, U. E. & Nwadimkpa, C. U. (1992). Functional properties of de-hulled sesame (Sesamumindicum L.) seed flour. Journal of the American Oil Chemists Society, 69(8), 819-822
Jajuseputra, A. & Widystati, T. (2017). Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream. International Food Research Journal, 24(3).1199-1203.
Kamaran, S. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream. Technique for order preference by similary to ideal solution to determine optimum concentration, Journal of dairy sciene, 91(1), 91-110.
Mahdian, E., Mazaheri Tehrani, M. & Shahidi, F. (2011). Evaluation of the effect of soy flour on rheological properties of icecream. Journal of Food Science and Technology, 8(13), 107-114. [In Persian]
Martinou-voulasiki, I. S. & Zerfirids, G. K. (1990). Effects of som stabilitizerson textural and sensory characterics of yogurt ice cream from sheep’s milk. Journal of Food Science, 55(3), 703-707.
Mehdian Sabri, S. & Mehraban Nag Atash, M. (2013). Investigation of the effects of increasing citrus pulp on physicochemical and sensory properties. [In Persian]
Moeenfard, M. & Tehrani, M. M. (2008). Effect of some stabilizers on thephysicochemical and sensory properties of icecream type frozen yogurt. American-Eurasian Journal of Agricultural & Environmental Sciences, 4(5), 584-589. [In Persian]
Nadeem, M.& Abdullah, K. (2010). Effect of incorporating rape seed oil on quality of ice cream. meditter, 3, 121-126.
Ogden, L., Carol, M. D., Curtin, L. R., Tabak, C. J. & Flegal, K. M. (2006). Prevalence of overweight and obesity in United State. 295, 1549-1555.
Pon, S. & Lee, W. (2015). Textural and reelogical of stevia ice cream. International Food Research Journal, 22(4), 1544.1549.
Pourfarzad, A. & Mehrpour, G. (2017). Healt benefits of hazelnuts. Department of food science and technology. Factury of agricultural science. univercity of gilan. [In Persian]
Razavi, M., Ghaderi, S. & Tehrani, M. (2018). Optimization of vegetable ice cream formulation based on soy milk and sesame milk and comparison of its features with ordinary ice cream. Journal of Food Science and Technology, 76 - 15. [In Persian]
Rehman, S. U., Nawaz, H., Ahmad, M., Hussain, S., Murtaza, A. & Shahid, S. (2007). Physico –Chemical and sensory evaluation of ready to drink soy – cow milk blend. Pakistan Journal of Nutrition, 6(3), 283-285.
Samree, A. (2015). Preparation and quality characterization of soy milk based on-dairy ice cream. International of food and Allied science. 01
Sofjan, R. P. & Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255-262.
Soukoulis, C. & Tzia, C. (2008). Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International journal of dairy technology, 61(2), 170-177.
Tantipaibulvunt, S. & Soontoorensophan, C. (2012), Fermentation of rosell juice by lactic acid bacteria.
Walstra, P. (1995). Physical Chemistry of milk fat globules. Advanced dairy chemistry, 2, 131-178.
Zaidan, J. & Tamimi, A. (2016). Effect of almond on body measurement and blood pressure. Food and nutrition science, 466-471.
