پژوهش و نوآوری در علوم و صنایع غذایی
بررسی خصوصیات فیزیکوشیمیایی و ریزساختار ماست غنی شده با نانوامولسیون بر پایۀ روغن‌کنجد و بادام شیرین
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، اﯾﺮان
2 گروه نانو فناورى مواد غذایى، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
چکیده
در این پژوهش، خصوصیات کیفی ماست غنی‌شده بر پایۀ نانوامولسیون تهیه‌شده از روغن بادام شیرین و کنجد در غلظت ثابت 2 درصد، به‌همراه توئین 80 و اسپن 80 (با دو غلظت مختلف 0/25 و 0/5 درصد)، طی دو زمان همگن‌سازی (5 و 10 دقیقه) با امواج فراصوت موردبررسی قرار گرفت. تأثیر افزودن نانوامولسیون تهیه‌شده در شرایط مختلف فرایند شامل تغییر نوع روغن، زمان همگن‌سازی و غلظت امولسیفایر بر فاکتورهای pH، اسیدیته، ویسکوزیتۀ ظاهری، رفتار جریان، خواص رئولوژیکی، خصوصیات بافت‌سنجی و ریزساختار ماست غنی‌شده طی 10 روز ذخیره‌سازی در 4 درجۀ سانتی‌گراد در مقایسه با نمونۀ کنترل موردمطالعه قرار گرفت. طبق برازش مدل‌های رئولوژیکی؛ مدل هرشل بالکلی بهترین مدل بود. شاخص رفتار جریان در تمام تیمارها در دمای 25 درجۀ سانتی‌گراد کمتر از 1 بود و تمامی آنها رفتار غیرنیوتنی از نوع ضعیف‌‌‌شونده با برش داشتند که با افزایش درجۀ برش، ویسکوزیته کاهش یافت. نتایج نشان داد که طی دورۀ نگهداری نمونه‌ها، با افزایش غلظت امولسیفایر از 0/25 به 0/5 درصد، pH کاهش و اسیدیته افزایش پیدا کرد. در غیاب حضور امولسیفایر، دارای میسل کازئین کوچک‌تر و فضاهای خالی بیشتر می‌باشد که این امر میزان آب‌اندازی را افزایش می‌دهد. در مقایسۀ بین دو نوع روغن‌کنجد و روغن بادام شیرین، نمونه‌های ماست غنی‌شده توسط نانوامولسیون تهیه‌شده بر پایۀ روغن‌کنجد با غلظت 2 درصد و غلظت امولسیفایر 0/25 درصد در زمان فراصوت 10 دقیقه، برای تولید ماست غنی‌شده پیشنهاد می‌شود.
کلیدواژه‌ها
موضوعات
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