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.

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