بررسی خواص فیزیکوشیمیایی و حسی ماست غنی شده با فلاونوئید و روغن استخراج شده از پوست پرتقال

نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهر قدس، تهران

2 استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهر قدس، تهران

3 استادیار گروه شیمی، دانشگاه آزاد اسلامی، واحد شهر قدس، تهران

چکیده

در این پژوهش، تولید ماست طعم­دار فرا­سومند از طریق غنی سازی ماست با فلاونوئید و روغن استخراجی از پوست پرتقال بررسی شد و برخی از ویژگی­های فیزیکو­شیمیایی و حسی ماست تولیدی در طی زمان نگهداری 15 روزه مورد ارزیابی قرار گرفت. پژوهش حاضر در دو مرحله انجام پذیرفت: ابتدا، فلاونوئید و روغن از پوست پرتقال استخراج گردیدند و سپس نمونه­های ماست طعم­دار غنی شده با درصد­های مختلف فلاونوئید (7، 8 و 9 درصد) و روغن (صفر، 0/5، 1 و 1/5 درصد) استخراجی از پوست پرتقال تولید شدند. نتایج نشان داد که افزایش میزان روغن موجب کاهش اسیدیته و آب­اندازی (سینرسیس) و افزایش pH، درصد چربی و ماده خشک نمونه­های ماست شد. با افزایش میزان فلاونوئید­ها، پارامتر رنگی A افزایش یافت. بالاترین امتیاز حسی به نمونه ماست حاوی 8 درصد فلاونوئید و 0/5 گرم روغن (به ازای هر 100 گرم ماست) تعلق داشت.

کلیدواژه‌ها

ه استاندارد و تحقیقات صنعتی ایران. 1387. ماست، ویژگی‌ها و روش‌های آزمون. استاندارد ملی ایران، شماره 695، تجدید نظر چهارم.
مؤسسه استاندارد و تحقیقات صنعتی ایران. 1389. شیر-اندازه‌‌گیری مقدار چربی. استاندارد ملی ایران، شماره 384، تجدید نظر سوم.
مؤسسه استاندارد و تحقیقات صنعتی ایران. 1381. پنیر و پنیرهای فرآیند شده-تعیین مقدار ماده خشک کل-(روش مرجع)-روش آزمون (تجدید نظر). استاندارد ملی ایران، شماره 1753، تجدید نظر اول.
مؤسسه استاندارد و تحقیقات صنعتی ایران. 1385. شیر و فرآورده‌های آن-تعیین اسیدیته و pH–روش آزمون. استاندارد ملی ایران، شماره 2852، تجدید نظر اول.
قنبرزاده، ب. 1382، شیمی مواد غذایی. انتشارات علوم کشاورزی، جلد 2، فصل 6.
Akao, Y., Itoh, T., Ohguchi, K., Linuma, M. & Nozawa, Y. 2008. Intraction effects of polymethoxy flavones from citrus on cell growth inhibition in human neuroblastoma SH-SYSY cell. Bioorganic and Medical Chemistry, 16: 2803-2810.
Akin, M.B., Akin, M.S. & Kirmaci, Z. 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry, 104: 93–99.
Al-Kadamany, E., M. Khattar, T. & Toufeili, I. 2003. Estimation of shelf life of concentrated yoghurt by monitoring selected microbiological and physiological changes during storage. Lebensmittle – Wissenschaft and Technology, 36: 407-414.
Alimoradi, A., Yasini Ardakani, A., Mozaffari-khusravi, H., Daneshi, M. & Shirzadi, A. 2013. Using sesame oil as fat substitude in yogurt. World of Science Journal, 4: 208-216.
Bakirci, I. & Celik, S. 2003. Some properties of yoghurts produced by adding mulberry pekmez (concentrated juice). International Journal of Dairy Technology, 56: 26-29.
Beal, C., Martin, N.C., Skokanova, J., Latrille, E. & Corrieu, G. 1999. Influence of fermentation and storage conditions on the sensory properties of plain low fat stirred yogurts. Journal of Sensory Study, 14: 139-160.
Bean, J. 2008. Citrus peel oil recovery systems. Food Technology, 21: 16-19.
Bordingnon-Luiz, M., Gauch, C., Gris, E. & Falcao, L. 2006. Color stability of antocyanin from Isable grape in model systems. Food Science and Technology, 40: 594-599.
Boycheva, S., Dimitrov, T., Naydenova, N. & Mihaylova, G. 2011. Quality characteristic of yogurts from Goat’s milk, supplemented with fruit juice. Czech Journal of Food Science, 29 (1): 24-30.
Bronner, W.E. & Beecher, G.R. 1995. Extraction and measurement of prominent falvonoids in orange and grape fruit juice concentrates. Journal of Chromatography, 705: 247-256.
Brotons, M., Manera, J., Conesa, A. & Porras, I. 2012. Relationship between air temperature and degreening of lemon (citrus lemon L.Burm.f.) peel color dring maturation. Australian Journal of Crop Science, 6 (6): 1051-1058.
Cao, G., Sofic, E. & Prior, R. 1997. Antioxidant and prooxidant behavior of flavonoids: structure‌-‌Activity relationship. Free Radical Biology and Medicine, 22 (5): 749-760.
Coggins, P., Rowe, D., Wilson, J. & Kumari, S. 2010. Storage and temperature effects on appearance and texture characteristics of convex. Journal of Sensory Study, 25(4): 549-576.
Coisson, J.D., Travaglia, F., Capasso, M. & Arlorio, M. 2005. Euterpe oleracea juice as a functional pigment for yoghurt. Food Research International, 38: 893-897.
Damin, M.R., Alcantara, M., Nunes, A. & Oliveira, M. 2009. Effect of milk supplementation with skim powder whey protein concentration and sodium caseinate on acidification kinetics, reological and properties and structure of nonfat stirred yogurts. Food Science and Technology, 42: 1747-1750.
Dimitrov, T., Boycheva, S., Lliev, T. & Zheleva, N. 2002. Production of fruit yogurt with various supplements. Journal of Food Science, 2: 323-327.
Estrada, J.D., Boeneke, C., Bechtel, P. & Sathivel, S. 2011. Developing a strawberry yogurt fortified with marine fish oil. Journal of Dairy Science, 94: 5760-5769.
Evans, C., Aboott, N., Kuhnle, M., Youdim, K. & Dobbie, M. 2003. Intraction between flavonoids and the blood-brain-barrier: in vitro studies. Journal of Neurochemistry, 85: 180-192.
Giusti, M.M. & Wrolstad, R. 2003. Acylated antocyanin from edible sources and their application in food systems. Biochemical Engineering Journal, 14: 217-225.
Hossain, M., Smith, J. & Li, B. 2006. Extraction of phenolics from citrus peels. Solvent extraction method. Separation and Purification Technology, 48: 182-188.
Jager, A. & Saaby, L. 2011. Flavonoids and the CNS. Journal of Molecules, 16: 1471-1485.
Jing, P. & Giusti, M. 2007. Effect of extraction conditions on improving the yield and quality of an antocyanin-rich purpule corn color extract. Journal of Food Science, 72 (7): 363-368.
Kangbangkerd, T. & Lawin, P. 2010. Development of probiotic yoghurt mixed with Roselle syrup. KKU Research Journal, 15(9): 803-808.
Khurana, H.K., & Kanawjia-Shurts, K. 2007. Recent trends in development of fermented milks. Bentham Science publisher, 3: 91-108.
Krasaekoopt, W., Bhandari, B. & Deeth, H. 2003. Evaluation of encapsulation technique of probiotics for yoghurt. Dairy Journal, 13: 3-13.
Kris-Etherton, P., Harris, S. & Apple, J. 2002. Fish consumption, fish oil, omega-3 fatty acid and cardiovascular disease circulation. Journal of Food Science, 106: 2747-2757.
Lee, Y., Charles, A., Kung, H., Ho, C. & Huang, T. 2010. Extraction of nobiletin and tangeritin from citrus depressa hayata by super critical carbon dioxide with ethanol as modifier. Industrial crops and products. Molecular and Cellular Biochemistry, 31: 59-64.
Li, S., Sang, S., Pan, M., Lai, C., Lo, C. & Yang, C. 2007. Anti-inflammatory property of the urinary metabolism of nobiletin in mouse. Bioorganic and Medical Chemistry, 17: 5177-5181.
Lin, N., Sato, T., Takayama, Y., Mimaki, Y., Sashida, Y., Yano, M. & Ito, A. 2003. Novel anti-inflamatory actions of nobiletin, a citrus polymethoxy falavonoid, on human synovial fibroblasts and mouse macrophages. Biochemistry and Pharmacology Journal, 65: 2065-2071.
Mahdian, E. & Tehrani, M. 2007. Evaluation the effect of milk total solids on the relationship between growth and activity of starter culture and quality of concentrated yoghurt. American-Eurasian Journal of Agriculture and Environment Science, 2 (5): 587-592.
Manthey, J.A. 2005. Cholosterol-Reducing flavonoids found in citrus peels. Agriculture research magazine, 306: 293-299.
Manthey, J.A., Withman, S.C., Kurowska, E.M. & Dougherty, A. 2005. Nobiletin, a citrus falvonoid isolated from tangerines, selectively inhibits class A scavenger receptor-Mediated metabolism of acetylated LDL by mouse macrophage. Atherosclerosis, 178(1): 25-32.
Ott, A., A-Hugi, M., Baumgartner, M. & Chaintreau, A. 2000. Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity. Journal of Agriculture and Food Chemistry, 48: 441-450.
Ozturk, B.A. & Oner, M.D. 1999. Production and evaluation of yogurt with concentrated grape juice. Journal of Food Science, 64: 530-533.
Ozaki, Y., Ayano, S., Inaba, N., Miyake, M., Berhow, M.A. & Hasegawa, S. 2000. Limonoid Glucosides in Fruit Juice and processing by-products of Satsuma mandarin (citrus unshia flarcov). Journal of Food Science, 60: 186-189.
Paredes, L. & Harry, G. 1988. Traditional solid-state fermentation of plant raw material-application, nutritional significance and future prospects. Critical Review in Food Science and Nutrition, 27: 159-187.
Patill, B., Jayaprakasha, K. & Uckoo, R. 2011. Rapid separation method of polymethoxyflavones from citrus using flash chromatography. Separation and Purification Technology, 81: 151-158.
Pino, J., Munoz, Y. & Quijano, C. 2006. Analysis of cold pressed mandarin peel oil from Cuba. Journal of Essentional Oil-bearing Plants, 10 (6): 504-509.
Raeissi, S., Diaz, S., Espinosa, S., Peters, C. & Bringnole, E. 2008. Ethane as an alternative solvent for supercritical extraction of orange peel oils. Journal of Supercritical Fluids, 45: 306-313.
Rezzoug, S. & Louka, N. 2009. Thermomechanical process intensification for oil extraction from orange peel. Innovative Food Science and Emerging Technologies, 10 (4): 530-536.
Saito, T. 2004. Selection of useful probiotic lactic acid bacteria from the Lactobacillus acidophilus group and their application of functional food. Animal Science Journal, 75: 1-13.
Sanabrio, A. 2012. Development of a frozen yogurt fortified with a nano-Emulsion containing purpule rice bran oil. Available at http://etd.Isu.edu/docs/available/etd-11092012-124855.
Schafer, E. & Nelson, D. 2000. What you need to know about new food words-phytochemical, Functional foods and nutraceuticals. The U.S department of agriculture (USDA), 1846: 202-207.
Serra, M., Trujillo, A.J., Guarmis, B. & Ferragut, V. 2009. Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk. Food Hydrocolloids, 23: 82-91.
Shiming, L., Min-Husiung, P., Ching-shu, L., Chih-Yu, L., Dushenkov, S. & Chi-Tang, H. 2007. Isolation and synthesis of polymethoxy flavones and hydroxylated polemethoxyflavones as inhibitors of HL-60 cell lines. Bioorganic and Medicinal Chemistry, 15: 3381-3389.
Shortt, C. & Obrien, J. 2003. Handbook of Functional dairy products. Chemical Rubber Company press. London.
Tamime, A.Y. & Robinson, R.K. 1999. Yoghurt science and technology. Cambridge woodhead, 619: 112-117.
Walle, T. 2004. Absorption and metabolism of flavonoids, Free radical biology and medicine. Journal of Food Science, 36 (7): 829-837.
Yaman, H., Cetinkaya, A., Elmali, M. & Karadagoglu, G. 2006. Prediction of consumer acceptability of flavored yoghurts by sensory measures in Turkey. Pakistan Journal of Nutrition, 5 (1): 93-96.
CAPTCHA Image
دوره 4، شماره 1
اردیبهشت 1394
صفحه 19-34
  • تاریخ دریافت: 03 تیر 1392
  • تاریخ بازنگری: 22 دی 1393
  • تاریخ پذیرش: 30 دی 1393