ﺮرﺳﯽ اﺛﺮ اﺳﺘﻮﯾﺎ و ﺻﻤﻎ ﻗﺪوﻣﻪ ﺷﯿﺮازي )Alyssum homolocarpum( ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﺑﺴﺘﻨﯽ

The Effect Stevia and Qodume Shirazi Seed Gum (Alyssum homolocarpum) on the Physicochemical and Sensory Properties of Ice cream

در ﺗﻮﻟﯿﺪ ﺑﺴﺘﻨﯽ ﺑﻪ ﻋﻨﻮان ﯾﮑﯽ از دﺳﺮﻫﺎي ﺷﻨﺎﺧﺘﻪ ﺷﺪه، ﻧﻘﺶ ﻫﯿﺪروﮐﻠﻮﯾﯿﺪﻫﺎ و ﺷﯿﺮﯾﻦ ﮐﻨﻨﺪهﻫﺎ ﺑﺴﯿﺎر ﻣﻬﻢ اﺳﺖ. در اﯾـﻦ ﭘـﮋوﻫﺶ اﺛﺮ ﺻﻤﻎ داﻧﻪ ﻗﺪوﻣﻪ ﺷﯿﺮازي در ﺳﻄﻮح ﺻﻔﺮ، 0/1، 0/2، 0/3 و 0/4 درﺻﺪ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ و اﺳﺘﻮﯾﺎ در ﺳﻄﻮح ﺻﻔﺮ، 25، 50، 75 و 100 درﺻﺪ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ ﺷﮑﺮ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﺑﺴﺘﻨﯽ ﻧـﺮم ﻣـﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﯿﺸﺘﺮﯾﻦ ﻣﻮاد ﺟﺎﻣﺪ ﻣﺮﺑﻮط ﺑﻪ ﺑﺴﺘﻨﯽ ﺣﺎوي 0/3 درﺻﺪ ﺻﻤﻎ ﻗﺪوﻣﻪ ﺷﯿﺮازي و ﺻﻔﺮ درﺻﺪ اﺳﺘﻮﯾﺎ ﺑﻮد. در ﻣﻘﺎﺑﻞ ﺗﻤﺎم ﺳﻄﻮح ﺟﺎﯾﮕﺰﯾﻨﯽ ﺑﺎ اﺳﺘﻮﯾﺎ ﻣﻨﺠﺮ ﺑﻪ ﮐﺎﻫﺶ ﻣﻌﻨﯽدار وزن ﻣﺨﺼﻮص ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺷﺪ. ﺑﯿﺸـﺘﺮﯾﻦ و ﮐﻤﺘـﺮﯾﻦ ﻣﯿﺰان ﻣﻘﺎوﻣﺖ ﺑﻪ ذوب ﺑﺴﺘﻨﯽ ﺑﻪ ﺗﺮﺗﯿﺐ در ﻧﻤﻮﻧﻪ ﺣﺎوي 0/4 درﺻﺪ ﺻﻤﻎ داﻧـﻪ ﻗﺪوﻣﻪ ﺷﯿﺮازي و ﻧﻤﻮﻧﻪء ﺷﺎﻫﺪ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ، در ﺣﺎﻟﯽ ﮐﻪ ﺣﺠﻢ ﺑﺴﺘﻨﯽ ﺑﺎ اﻓﺰاﯾﺶ درﺻﺪ ﺻﻤﻎ ﻗﺪوﻣﻪ ﺷﯿﺮازي ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ ﭘﯿﺪا ﮐﺮد. اﺳﺘﻔﺎده از اﺳﺘﻮﯾﺎ و ﺻﻤﻎ داﻧﻪ ﻗﺪوﻣﻪ ﺷﯿﺮازي اﺛﺮ ﻣﻌﻨﯽداري ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﺣﺴﯽ ﺑﺴﺘﻨﯽ داﺷﺖ و ﺳﺒﺐ ﺑﻬﺒﻮد اﯾﻦ وﯾﮋﮔﯽ ﻫﺎ ﮔﺮدﯾﺪ.

In the production of ice cream as one of the well-known desserts, the role of hydrocolloids and sweeteners is very important. In this study, the effect of Alyssum homolocarpum seed gum (AHSG) at 0, 0.1, 0.2, 0.3 and 0.4% as carboxymethyl cellulose substitution and stevia at 0, 25, 50, 75 and 100% as Sugar substitution on physicochemical and sensory properties of soft ice cream was investigated. The results showed that the highest solids content of ice cream was 0.3% AHSG and 0% Stevia. In contrast, all levels of stevia replacement resulted in a significant reduction in specific gravity compared to the control sample. The highest and the lowest ice cream melting resistance was observed in the sample with 0.4% AHSG (102.34) and control sample (94.45), respectively while the ice cream volume is significantly increased with growing the percent of AHSG. Using stevia and AHSG had a significant impact on ice cream sensory characteristics and improved them. Keywords: Stevia, Ice Cream, Physicochemical and Sensory Properties, Alyssum Homolocarpum Seed Gum.