بهينه ﺳﺎزي دوغ ﺣﺎﺻﻞ از ﺷﯿﺮ ﻣﯿﺶ ﺑﺎ اﺳﺘﻔﺎده از آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز و اﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ

The Optimization of Sheep,s Yogurt Drink(Doogh) Containing Transglutaminase Enzyme and Ziziphora Essence

دوغ ﯾﮑﯽ از ﻓﺮآورده ﻫﺎي ﻟﺒﻨﯽ ﺗﺨﻤﯿﺮي اﺳﺖ ﮐﻪ از ﻟﺤﺎظ ﺗﻐﺬﯾﻪ اي ﺑﺴﯿﺎر ﺑﺎ ارزش اﺳﺖ. ﻫﺪف از اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﺮرﺳﯽ اﺛﺮ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز ﺑﺎ درﺻﺪﻫﺎي 0، 0/025، 0/050، 0/075 و 0/1 و اﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ ﺑﺎ درﺻﺪﻫﺎي 0/001 و 0/01 ﺑﺮ ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺷﺎﻣﻞ)pH، اﺳﯿﺪﯾﺘﻪ ﺑﺮ ﺣﺴﺐ دورﻧﯿﮏ ، درﺻﺪ ﻣﺎده ﺧﺸﮏ، درﺻﺪ ﭼﺮﺑﯽ وﯾﺴﮑﻮزﯾﺘﻪ ﺑﺮ ﺣﺴﺐ ﺳﺎﻧﺘﯽ ﭘﻮآز، درﺻﺪ دوﻓﺎز ﺷﺪن و درﺻﺪ آب اﻧﺪازي( و ﺣﺴﯽ ﺷﺎﻣﻞ وﯾﮋﮔﯽ ﻫﺎي )ﻃﻌﻢ و ﻣﺰه، ﻋﻄﺮ و ﺑﻮ، رﻧﮓ و ﻇﺎﻫﺮ، ﺑﺎﻓﺖ و ﭘﺬﯾﺮش ﮐﻠﯽ( ﻧﻤﻮﻧﻪ ﻫﺎي دوغ ﺑﻮد. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺑﺎ اﻓﺰاﯾﺶ درﺻﺪﻫﺎي آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز و اﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ در ﺗﯿﻤﺎرﻫﺎ ﻣﻘﺪار pH از 4/05 ﺑﻪ 4/50، درﺻﺪﻣﺎده ﺧﺸﮏ از 5/40 ﺑﻪ 5/85 و وﯾﺴﮑﻮزﯾﺘﻪ ﺑﺮﺣﺴﺐ ﺳﺎﻧﺘﯽ ﭘﻮآز از 12/32 ﺑﻪ 12/70 اﻓﺰاﯾﺶ و ﻣﻘﺪار اﺳﯿﺪﯾﺘﻪ ﺑﺮﺣﺴﺐ دورﻧﯿﮏ از 46 ﺑﻪ 42/67 و درﺻﺪ دو ﻓﺎز ﺷﺪن از 0/87 ﺑﻪ 0/5ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﮐﺎﻫﺶ ﯾﺎﻓﺖ. در ﺗﻤﺎﻣﯽ ﺗﯿﻤﺎرﻫﺎ ﺷﺎﺧﺺ ﭼﺮﺑﯽ ﻣﻘﺪار ﺛﺎﺑﺖ 1/20 درﺻﺪ اﻧﺪازه ﮔﯿﺮي ﺷﺪ. ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻧﺸﺎن داد ﺗﯿﻤﺎرﻫﺎي ﺷﻤﺎره 4 )ﺣﺎوي 0/075 درﺻﺪ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز + 0/001 درﺻﺪاﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ( و ﺷﻤﺎره 5 )ﺣﺎوي 0/1 درﺻﺪ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز + 0/001درﺻﺪ اﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ( داراي ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ارزﯾﺎﺑﯽ ﺣﺴﯽ ﺑﻮدﻧﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار دوﻓﺎز ﺷﺪن، وﯾﺴﮑﻮزﯾﺘﻪ ﺑﺎﻻ و ﺑﯿﺸﺘﺮﯾﻦ اﻣﺘﯿﺎزات ارزﯾﺎﺑﯽ ﺣﺴﯽ، ﺗﯿﻤﺎر ﺷﻤﺎره 5 )ﺣﺎوي 0/1 درﺻﺪ آﻧﺰﯾﻢ ﺗﺮاﻧﺲ ﮔﻠﻮﺗﺎﻣﯿﻨﺎز + 0/001 اﺳﺎﻧﺲ ﮐﺎﮐﻮﺗﯽ( ﺑﻪ ﻋﻨﻮان ﺗﯿﻤﺎر ﺑﺮﺗﺮ اﻧﺘﺨﺎب ﮔﺮدﯾﺪ.

Yoghurt drink (doogh) is a nutritions fermented dairy product. The aim of this study was to determine the effect of transglutaminase (0, 0.025, 0.050, 0.075 and 0.1%) and ziziphora essence (0.001 and 0.01%) on physicochemical (pH, acidity (Dornic), dry matter%, fat%, viscosity (CP), serum seperation%) and sensory properties including (taste, flavor, aroma, color, appearance, texture and overall acceptability) of yoghurt drink (doogh). The results showed that as the amounts of transglutaminase and ziziphora increased, pH from 4.05 to 4.50, dry matter% from 5.40 to 5.85 and viscosity (CP) from 12.32 to 12.70 CP increased and acidity (Dornic) from 46 to 42.67 and serum seperation% from 0.87 to 0.5 decreased. Fat content of all treatments were 1.20%. the results for sensory evaluation showed T4 containing (0.075 % of transglutaminase enzyme + 0.001 % ziziphora essence) and T5 containing (0.1% of transglutaminase enzyme + 0.001 % ziziphora essence) had the highest sensory evaluation scores. Due to the lowest amount of serum seperation, high viscosity and the highest scores of sensory evaluations, T5 containing 0.1% transglutaminase enzyme and 0.001% ziziphora essence was selected as the best among others.