بهینه سازی فرمولاسیون شیرکاکائو فراسودمند حاوی اینولین، استویا، صمغ دانه چیا و پروتئین آب پنیر
محورهای موضوعی : تکنولوژی لبنیاتشهرام ساعدی 1 , سارا جعفریان 2 , سیدحسین حسینی قابوس 3 , لیلا روزبه نصیرایی 4
1 - دانشجوی دکترای گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
4 - استادیار گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
کلید واژه: شیر کاکائو, ویسکوزیته, فراسودمند, اینولین, استویا,
چکیده مقاله :
مقدمه: شیرکاکائو یکی از پرطرفدارترین و پرمصرفترین محصولات لبنی غیرتخمیری است ولی بهدلیل مقادیر زیاد ساکارز، میتواند باعث بروز دیابت و پوسیدگی دندان در کودکان گردد. با توجه به اینکه امروزه گرایش به مصرف مواد غـذایی طبیعـی، بـا کـالری کـم و ماندگاری بالا در حال افزایش است. بنابراین جایگزینی قند ساکارز با سایر شیرینکنندهها مخصوصاً انواع طبیعـی اهمیـت خواهد داشت. در این مطالعه هدف از بهینهیابی، دستیابی به بالاترین درصد ویسکوزیته و پذیرش کلی و همچنین کاهش میزان رسوب و اندازه ذرات است که از شاخصهای کیفی مهم شیرکاکائو در میزان پذیرش مصرفکنندگان میباشد.مواد و روشها: براساس فرمولاسیون شیرکاکائو و بر پایه بیشترین سطح پاسخ، تیمار بندی انجام شد. متغیرهای مستقل شامل اینولین (2 تا 8 درصد)، صمغ دانه چیا (1/0 تا 5/0 درصد)، استویا (50 تا 100 درصد) و کنسانتره پروتئین آب پنیر (1 تا 3 درصد) و متغیرهای پاسخ، شامل؛ ویسکوزیته، اندازه ذرات، درصد رسوب و پذیرش کلی در نظر گرفته شد. رابطه عملکردی بین پارامترهای مؤثر بر فرمولاسیون شیرکاکائو با استفاده از طرح آزمایشی باکس بنکن تعیین شد.یافتهها: بر اساس مدلهای انتخابشده، فرمولاسیون بهینه انتخابی توسط نرمافزار شامل 99/7% اینولین، 70% استویا، 346/0% صمغ دانه چیا و 1% پروتئین آبپنیر معرفی گردید.نتیجهگیری: حضور اینولین، استویا، صمغ دانه چیا و پروتئین آبپنیر در فرمول شیرکاکائو موجب بهبود خواص تأثیرگذار نظیر افزایش ویسکوزیته، کاهش رسوب و اندازه ذرات شیرکاکائو در ارتقاء بازارپسندی و پذیرش محصول توسط مصرفکنندگان گردید.. درنتیجه این ترکیبات گیاهی با داشتن خواص مفید تغذیهای و سلامتیبخش میتوانند در فرمولاسیون شیرکاکائو استفاده شده و با حفظ خواص کیفی و حسی منجر به تولید محصولی فراسودمند گردند.
Introduction: Cocoa milk is one of the most popular non-fermented dairy products, but due to its high levels of sucrose, it might cause diabetes and tooth decay in children. Due to the fact that today the tendency to consume natural foods is increasing with low calories and high shelf life, therefore, replacing sucrose with other sweeteners, especially natural ones, will be important. In this study, the aim is to optimize and achieve the highest percentage of viscosity and overall acceptance as well as reducing the amount of sedimentation and particle size that is one of the important quality indicators of cocoa milk in consumer acceptance.Materials and Methods: For this purpose, treatment was performed based on cocoa milk formulation and based on the highest level of response. Independent variables included inulin (2 to 8%), chia seed gum (0.1 to 0.5%), stevia (50 to 100%) and whey protein concentrate (1 to 3%) and response variables, consisting of viscosity, particle size, sediment percentage and overall acceptance were considered. The functional relationship between the parameters affecting the cocoa milk formulation was determined using the Box Behnken experimental design.Results: Based on the selected models, the optimal formulation was selected by the software consisted of 99.7% inulin, 70% stevia, 0.346% chia seed gum and 1% whey protein.Conclusion: The presence of inulin, stevia, chia seed gum and whey protein in cocoa milk formula improved the effective properties such as increasing viscosity, reducing sedimentation and cocoa milk particle size in promoting marketability and product acceptance by consumers. Therefore health-promoting in cocoa milk formulation can lead to the production of useful products while maintaining quality and sensory properties.
Abedini, A., Pourahmad, R. & Hashemi Ravan, M. (2020). The effect of replacing rhabdiosides A and maltodextrin on the physicochemical and sensory properties of cocoa milk. Journal of Innovation in Food Science and Technology, 11(2), 142-131. [In Persian]
Barros Verde, A., Dutra Alvim, I., Luccas, V. & Vercelino Alves, R. (2021). Stability of milk chocolate with hygroscopic fibers during storage, LWT- Food Science and Technology, 137, 110-477. https://doi.org/10.1016/j.lwt.2020.110477
Bohme, B., Schneider, R., Harbs, T. & Rohm, H. (2020). Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallization. LWT - Food Science and Technology, 126, 109-343. https://doi.org/10.1016/j.lwt.2020.109343
Cahill, J. P. & Provance, M. C. )2002(. Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). Journal of Heredity, 93(1), 52-55.
Carter, B.G., Cheng, N. & Kapoor, R. (2021). Microfiltration-derived casein and whey proteins from milk. Journal of Dairy Science, 104, 3.
Chavan, V. R., Gadhe. K. S. & Hingade, S. T. (2017). studies on extraction utilization of chia seed Gel in ice cream as a stabiliazer. Journal of Pharmacogncy and Phytochemistry, 1367-1370.
Ferreira, J. M., Azevedo, B. M., Luccas, V., & Bolini, H. M. A. (2017). Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum). Journal of Food Science, 82(3), 818–824. https://doi.org/10.1111/17503841.13632
Gheibi, N., Raftani Amiri, Z. & Kasaei, M. R. (2016). Investigation of the effect of stevia and inulin on the structure, physicochemical and sensory properties of diet ice cream. Iranian Food Science and Industry, (1), 1-14. [In Persian]
|
Guiotto, E. N., Ixtaina, V. Y., Tomas, M. C. M. & Nolasco, S. M. )2013(. Moisture-dependent engineering properties of chia
(Salvia hispánica L.) seeds. Food Industry, 381-397.
Hadidi, M., Motamedzadegan, A., Jeylani, A. Z. & Khashadeh, S. (2020). Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex. LWT - Food Science and Technology, 144, 111-254.
Homayouni Rad, A., Rasouli Pirouzian, H., Toker, O. & Konar, N. (2019). Application of simplex lattice mixture design for optimization of sucrosefree milk chocolate produced in a ball mill. LWT - Food Science and Technology, 115,108-435. [In Persian] https://doi.org/10.1016/j.lwt.2019.108435.
Jafari, M., Fadaei Noghani, W. & Danshi, M. (2016). Investigation of the production of beneficial cocoa milk using ribadioside A, inulin, oligofructose and isomalt sweeteners. Food industry research, 26 (1), 137-123. [In Persian]
Kalyani Nair, K., Kharb, S. & Thompkinson, D. K. (2010). Inulin dietary fiber with functional and health attributes. A review. Food Reviews International, 26, 189-203.
Khorami, M., Hosseini P. & Motamedzadegan, A. (2013). The effect of basil seed gum on the stability, rheological behavior and particle size of whey protein isolate emulsions, Journal of Food Processing and Storage, 2, 91-114. [In Persian]
Lisak, k., Jelicic, I., Tratnik, L. & Bozanic, R. (2011). Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo / Dairy, 61(3), 220-225.
Nieman, D. C., Gillitt, N., Jin, F., Henson, D. A., Kennerly, K., Shanely, R. A., Ore, B., Su, M. & Schwartz, S. )2012(. Chia seed supplementation and disease risk factors in overweight women: a metabolomics investigation. Journal of Alternative and Complementary Medicine, 18(7), 700-708.
Mahato, D. K., Keast, R., Liem, D., Russell, C. G., Cicerale, S. & Gamlath, S. (2021). Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes. International Dairy Journal. 115, 104-922. https://doi.org/10.1016/j.idairyj.2020.104922
Meyer, D. & Stasse-Wolthuis, M. (2009). The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition, 63, 1277-1289
Prakash, S., Huppertz, T., Karvchuk, O. & Deeth, H. (2010). Ultra-hightemperature processing of chocolate flavoured milk. Journal of Food Engineering, 96(2), 179-184.
Razavizadeh, B. M., Yeganehzad, S., Shahidi Noghabi, M. & Hashemi, S. (2021). Optimization of formulation of fortified milk chocolate with chia seed oil, vitamin D3, and calcium by surface response method. The Journal of Research and Innovation in Food Science and Technology, 10(1), 29-42. https://doi.org/10.22101/ jrifst.2020.226037.1163
Razavizadeh, A. & Tabrizi, P. (2021). Characterization of fortified compound milk chocolate with microcapsulated chia seed oil. LWT- Food Science and Technology, 150, 111-993.
Sardar, H., Nisar, A., Anjum, M., Naz, S. & Ejaz, S. (2021). Foliar spray of moringa leaf extract improves growth and concentration of pigment, minerals and stevioside in stevia (Stevia rebaudiana Bertoni). Industrial Crops & Products, 16(6), 113-485.
Shourideh, M., Taslimi, A., Azizi, M. H. & Mohammadifar, M. A. (2012). Effects of D-tagatose and inulin of some physicochemical, rheological and sensory proper-ties of dark chocolate. International Journal of Bioscience, Biochemistry and Bio-informatics, 2(5), 314-319. https://doi.org/10.7763/IJBBB.2012.V2.124
Syrbe, A., Bauer, W. J. & Klostermeyer, H. (1998). Polymer science concepts in dairy systems_ An overview of milk protein and food hydrocolloid interaction. Int. Dairy Journal, 8, 179-193.
Vaucher, A. C. d. S., Dias, P. C., Coimbra, P. T., Costa, I. d. S. M., Marreto, R. N., Dellamora-Ortiz, G.M. & Ramos, M. F. (2019). Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. Journal of microencapsulation, 36(5), 459-473.
Volpini-Rapina, L.F., Sokei, F. R. & Conti-Silva, A. C. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT- Food Science and Technology, 48(1), 37-42. https://doi.org/10.1016/j.lwt.2012.03.008
Yanes, M., Duran, L. & Costell, E. (2002). Rheological and optical properties of commercial chocolate milk beverages. Journal of Food Engineering, (51), 229–234.
Zhu, Y., Bhandari, B. & Prakash, S. (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110, 104-794. https://doi.org/10.1016/j.idairyj.2020.104794
_||_Abedini, A., Pourahmad, R. & Hashemi Ravan, M. (2020). The effect of replacing rhabdiosides A and maltodextrin on the physicochemical and sensory properties of cocoa milk. Journal of Innovation in Food Science and Technology, 11(2), 142-131. [In Persian]
Barros Verde, A., Dutra Alvim, I., Luccas, V. & Vercelino Alves, R. (2021). Stability of milk chocolate with hygroscopic fibers during storage, LWT- Food Science and Technology, 137, 110-477. https://doi.org/10.1016/j.lwt.2020.110477
Bohme, B., Schneider, R., Harbs, T. & Rohm, H. (2020). Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallization. LWT - Food Science and Technology, 126, 109-343. https://doi.org/10.1016/j.lwt.2020.109343
Cahill, J. P. & Provance, M. C. )2002(. Genetics of qualitative traits in domesticated chia (Salvia hispanica L.). Journal of Heredity, 93(1), 52-55.
Carter, B.G., Cheng, N. & Kapoor, R. (2021). Microfiltration-derived casein and whey proteins from milk. Journal of Dairy Science, 104, 3.
Chavan, V. R., Gadhe. K. S. & Hingade, S. T. (2017). studies on extraction utilization of chia seed Gel in ice cream as a stabiliazer. Journal of Pharmacogncy and Phytochemistry, 1367-1370.
Ferreira, J. M., Azevedo, B. M., Luccas, V., & Bolini, H. M. A. (2017). Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum). Journal of Food Science, 82(3), 818–824. https://doi.org/10.1111/17503841.13632
Gheibi, N., Raftani Amiri, Z. & Kasaei, M. R. (2016). Investigation of the effect of stevia and inulin on the structure, physicochemical and sensory properties of diet ice cream. Iranian Food Science and Industry, (1), 1-14. [In Persian]
|
Guiotto, E. N., Ixtaina, V. Y., Tomas, M. C. M. & Nolasco, S. M. )2013(. Moisture-dependent engineering properties of chia
(Salvia hispánica L.) seeds. Food Industry, 381-397.
Hadidi, M., Motamedzadegan, A., Jeylani, A. Z. & Khashadeh, S. (2020). Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex. LWT - Food Science and Technology, 144, 111-254.
Homayouni Rad, A., Rasouli Pirouzian, H., Toker, O. & Konar, N. (2019). Application of simplex lattice mixture design for optimization of sucrosefree milk chocolate produced in a ball mill. LWT - Food Science and Technology, 115,108-435. [In Persian] https://doi.org/10.1016/j.lwt.2019.108435.
Jafari, M., Fadaei Noghani, W. & Danshi, M. (2016). Investigation of the production of beneficial cocoa milk using ribadioside A, inulin, oligofructose and isomalt sweeteners. Food industry research, 26 (1), 137-123. [In Persian]
Kalyani Nair, K., Kharb, S. & Thompkinson, D. K. (2010). Inulin dietary fiber with functional and health attributes. A review. Food Reviews International, 26, 189-203.
Khorami, M., Hosseini P. & Motamedzadegan, A. (2013). The effect of basil seed gum on the stability, rheological behavior and particle size of whey protein isolate emulsions, Journal of Food Processing and Storage, 2, 91-114. [In Persian]
Lisak, k., Jelicic, I., Tratnik, L. & Bozanic, R. (2011). Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo / Dairy, 61(3), 220-225.
Nieman, D. C., Gillitt, N., Jin, F., Henson, D. A., Kennerly, K., Shanely, R. A., Ore, B., Su, M. & Schwartz, S. )2012(. Chia seed supplementation and disease risk factors in overweight women: a metabolomics investigation. Journal of Alternative and Complementary Medicine, 18(7), 700-708.
Mahato, D. K., Keast, R., Liem, D., Russell, C. G., Cicerale, S. & Gamlath, S. (2021). Optimisation of natural sweeteners for sugar reduction in chocolate flavoured milk and their impact on sensory attributes. International Dairy Journal. 115, 104-922. https://doi.org/10.1016/j.idairyj.2020.104922
Meyer, D. & Stasse-Wolthuis, M. (2009). The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition, 63, 1277-1289
Prakash, S., Huppertz, T., Karvchuk, O. & Deeth, H. (2010). Ultra-hightemperature processing of chocolate flavoured milk. Journal of Food Engineering, 96(2), 179-184.
Razavizadeh, B. M., Yeganehzad, S., Shahidi Noghabi, M. & Hashemi, S. (2021). Optimization of formulation of fortified milk chocolate with chia seed oil, vitamin D3, and calcium by surface response method. The Journal of Research and Innovation in Food Science and Technology, 10(1), 29-42. https://doi.org/10.22101/ jrifst.2020.226037.1163
Razavizadeh, A. & Tabrizi, P. (2021). Characterization of fortified compound milk chocolate with microcapsulated chia seed oil. LWT- Food Science and Technology, 150, 111-993.
Sardar, H., Nisar, A., Anjum, M., Naz, S. & Ejaz, S. (2021). Foliar spray of moringa leaf extract improves growth and concentration of pigment, minerals and stevioside in stevia (Stevia rebaudiana Bertoni). Industrial Crops & Products, 16(6), 113-485.
Shourideh, M., Taslimi, A., Azizi, M. H. & Mohammadifar, M. A. (2012). Effects of D-tagatose and inulin of some physicochemical, rheological and sensory proper-ties of dark chocolate. International Journal of Bioscience, Biochemistry and Bio-informatics, 2(5), 314-319. https://doi.org/10.7763/IJBBB.2012.V2.124
Syrbe, A., Bauer, W. J. & Klostermeyer, H. (1998). Polymer science concepts in dairy systems_ An overview of milk protein and food hydrocolloid interaction. Int. Dairy Journal, 8, 179-193.
Vaucher, A. C. d. S., Dias, P. C., Coimbra, P. T., Costa, I. d. S. M., Marreto, R. N., Dellamora-Ortiz, G.M. & Ramos, M. F. (2019). Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. Journal of microencapsulation, 36(5), 459-473.
Volpini-Rapina, L.F., Sokei, F. R. & Conti-Silva, A. C. (2012). Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT- Food Science and Technology, 48(1), 37-42. https://doi.org/10.1016/j.lwt.2012.03.008
Yanes, M., Duran, L. & Costell, E. (2002). Rheological and optical properties of commercial chocolate milk beverages. Journal of Food Engineering, (51), 229–234.
Zhu, Y., Bhandari, B. & Prakash, S. (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 110, 104-794. https://doi.org/10.1016/j.idairyj.2020.104794