ارزﯾﺎﺑﯽ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﻣﺎﺳﺖ ﮐﻢ ﭼﺮب ﭘﺮوﺑﯿﻮﺗﯿﮏ ﺣﺎوي ﻧﺸﺎﺳﺘﻪ ذرت و ﻋﺼﺎره ﮔﯿﺎه ﭼﻮﯾﻞ

Physicochemical and Sensory Evaluation of low-fat Probiotic Yogurt Containing Corn Starch and Ferulago Angulata (Chevil) Extract

ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻣﺸﮑﻼت ﻧﺎﺷﯽ از ﻣﺼﺮف ﭼﺮﺑﯽ در رژﯾﻢﻫﺎي ﻏﺬاﯾﯽ و از ﻃﺮﻓﯽ، ﻧﻘﺶ ﻣﺜﺒﺖ ﭼﺮﺑﯽ در ﻓﺮآوردهﻫﺎي ﺷﯿﺮي ﻧﻈﯿﺮ ﻣﺎﺳﺖ، ﺑﻪﮐﺎرﮔﯿﺮي ﺟﺎﯾﮕﺰﯾﻦﻫﺎي ﭼﺮﺑﯽ ﻧﻈﯿﺮ اﻧﻮاع ﻧﺸﺎﺳﺘﻪ ﺑﻪ ﺣﻔﻆ ﮐﯿﻔﯿﺖ ﻧﻬﺎﯾﯽ ﮐﻤﮏ ﺧﻮاﻫﺪ ﮐﺮد. ﭼﻮﯾﻞ ﯾﮑﯽ از ﻣﻬﻢ ﺗﺮﯾﻦ ﮔﯿﺎﻫﺎن داروﯾﯽ و ﻣﻌﻄﺮ در اﯾﺮان اﺳﺖ ﮐﻪ ﺑﻪ ﻃﻮر ﺳﻨﺘﯽ در ﻓﺮآوردهﻫﺎي ﻟﺒﻨﯽ و ﮐَﺮه آبﮐﺮده ﮐﺎرﺑﺮد دارد. ﻫﺪف از اﻧﺠﺎم اﯾﻦ ﭘﮋوﻫﺶ، ارزﯾﺎﺑﯽ ﺗﺄﺛﯿﺮ ﻧﺸﺎﺳﺘﻪ ذرت )1، 1/5 و2 درﺻﺪ( و ﻋﺼﺎره ﮔﯿﺎه ﭼﻮﯾﻞ )0/1، 0/2 و 0/3 درﺻﺪ( ﺑﺮ ﺑﻌﻀﯽ از وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺷﺎﻣﻞ pH، اﺳﯿﺪﯾﺘﻪ، آباﻧﺪازي و وﯾﺴﮑﻮزﯾﺘﻪ و ﺣﺴﯽ ﺷﺎﻣﻞ رﻧﮓ، ﻃﻌﻢ، ﻗﻮام و ﭘﺬﯾﺮشﮐﻠﯽ ﻣﺎﺳﺖ ﮐﻢﭼﺮب ﭘﺮوﺑﯿﻮﺗﯿﮏ ﺑﻮده اﺳﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ ﺳﻄﺢ ﻧﺸﺎﺳﺘﻪ ذرت و ﻋﺼﺎره ﭼﻮﯾﻞ، pH ﺑﻪ ﺗﺮﺗﯿﺐ اﻓﺰاﯾﺶ و ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﺣﺎوي ﺑﯿﺸﺘﺮﯾﻦ ﺳﻄﺢ ﻧﺸﺎﺳﺘﻪ ذرت )2 درﺻﺪ( و ﻋﺼﺎره ﭼﻮﯾﻞ )0/3 درﺻﺪ( ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺎﻻﺗﺮﯾﻦ pH و ﭘﺎﺋﯿﻦﺗﺮﯾﻦ اﺳﯿﺪﯾﺘﻪ را داﺷﺘﻨﺪ. ﺑﺎ اﻓﺰاﯾﺶ ﺳﻄﺢ ﻧﺸﺎﺳﺘﻪ، آباﻧﺪازي ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﻧﻤﻮﻧﻪ ﺣﺎوي 1/5 درﺻﺪ ﻧﺸﺎﺳﺘﻪ ذرت، ﺑﯿﺸﺘﺮﯾﻦ وﯾﺴﮑﻮزﯾﺘﻪ را داﺷﺖ. در ﻣﻘﺎﺑﻞ، ﻧﻤﻮﻧﻪﻫﺎي ﺣﺎوي ﻋﺼﺎره ﭼﻮﯾﻞ، آباﻧﺪازي ﺑﯿﺸﺘﺮي داﺷﺘﻨﺪ و ﮐﻢ ﺗﺮﯾﻦ وﯾﺴﮑﻮزﯾﺘﻪ ﺑﻪ ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﺣﺎوي 0/2 درﺻﺪ ﻋﺼﺎره ﭼﻮﯾﻞ ﻣﺮﺑﻮط ﻣﯽﺷﺪ. ﺑﺎ ﮔﺬﺷﺖ زﻣﺎن، از اﻣﺘﯿﺎزات ﺣﺴﯽ ﻧﻤﻮﻧﻪﻫﺎي ﻣﺎﺳﺖ ﮐﺎﺳﺘﻪ ﺷﺪ. ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﺣﺎوي 0/1 درﺻﺪ ﻋﺼﺎره ﭼﻮﯾﻞ ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺎﻧﮕﯿﻦ اﻣﺘﯿﺎز رﻧﮓ را ﻧﺸﺎن داد. ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺎﻧﮕﯿﻦ اﻣﺘﯿﺎز ﻃﻌﻢ، ﻗﻮام و ﭘﺬﯾﺮشﮐﻠﯽ ﻃﯽ ﮐﻞ دوره ﻣﺘﻌﻠﻖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺣﺎوي 2 درﺻﺪ ﻧﺸﺎﺳﺘﻪ ذرت ﺑﻮد. ﺑﻪ ﻋﻨﻮان ﻧﺘﯿﺠﻪﮔﯿﺮي، ﻣﯽﺗﻮان ﻧﻤﻮﻧﻪ ﻣﺎﺳﺖ ﺣﺎوي 2 درﺻﺪ ﻧﺸﺎﺳﺘﻪ ذرت را ﺑﻪ ﻋﻨﻮان ﻧﻤﻮﻧﻪ ﺑﺎ ﺧﻮاصﮐﯿﻔﯽ ﺑﺮﺗﺮ ﻣﻌﺮﻓﯽ ﻧﻤﻮد.

Due to the problems associated with fat intake in diets and on the other hand, the positive role of fat in dairy products such as yogurt, the use of fat substitutes such as starch will help maintain the ultimate quality. Chevil is one of the most important aromatic and medicinal plants in Iran, traditionally used in dairy products and ghee. The aim of this study was to evaluate the effect of corn starch (1, 1.5, 2 %) and F.angulata extract (0.1, 0.2, 0.3%) on some physicochemical characteristics including pH value, acidity, syneresis, viscosity and sensory parametrs color, flavor, consistency and overall acceptance of low-fat probiotic yogurt. The results showed that with increasing the corn starch content and F. angulata extract, pH value increased and decreased, respectively. Yogurt sample containing the highest corn starch (2%) and F.angulata extract (0.3%) had the highest pH value and lowest acidity, respectively. With increasing corn starch, syneresis decreased. The sample containing 1.5% corn starch had the highest viscosity. In contrast, samples containing more F.angulata extract had more syneresis and the lowest viscosity was related to yoghurt containing 0.2% F.angulata extract. Over time, the sensory scores of samples were declined. The yogurt sample containing 0.1% F.angulata extract showed the highest color score. The highest average flavor, consistency and overall acceptance scores during cold storage belonged to the sample containing 2% corn starch. As a conclusion, we can introduce sample containing 2% corn starch as a sample with superior quality properties.