بررسی ویژگی های فیزیکوشیمیایی و حسی دسر لبنی نوشیدنی فراسودمند طالبی حاوی مورینگا اولیفر و اسپیرولینا پلاتنسیس

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران

2 گروه علوم و مهندسی صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران،

3 مرکز تحقیقات علوم تغذیه و صنایع غذایی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

سابقه و هدف: رشد توجه مصرف‌کنندگان به نقش تغذیه در سلامتی و تندرستی اولین محرک برای تولید غذاهای فراسودمند است. در سال‌های اخیر، تمایل به تولید و مصرف غذاهای فراسودمند رو به افزایش است. شیر و فرآورده‌های لبنی بخش مهمی از غذاهای فراسودمند را تشکیل می‌دهند. شیر به دلیل دارا بودن پروتئین، کلسیم، فسفر، آهن، ریبوفلاوین و ویتامین‌های A و B12 نقش مهمی را در رژیم غذایی انسان دارد. نوشیدنی‌های لبنی طعم‌دار بخش عمده‌ای از محصولات لبنی هستند که علی‌رغم مصرف قابل توجه آن‌ها به‌خصوص انواع پروبیوتیک و پری‌بیوتیک، دارای سهم فروش کمتری در مقایسه با ماست و شیر ساده هستند. هدف از این پژوهش تولید دسر لبنی نوشیدنی پری‌بیوتیک طالبی حاوی مقادیر مختلف مورینگا اولیفرا و اسپیرولینا (آرتروسپورا) پلاتنسیس، و همچنین ارزیابی ویژگی‌های تغذیه‌ای، فیزیکوشیمیایی و حسی آن است. بدین منظور، فرمولاسیون این نوشیدنی در چهار تیمار مورد بررسی قرار گرفت.
مواد و روش‌ها: ابتدا اجزای خشک و ثابت فرمولاسیون شامل؛ اسانس طالبی (02/0 درصد)، شکر (5/2 درصد)، نشاسته ذرت اصلاح-شده (5/2 درصد)، و اینولین (5 درصد) در 100 میلی‌لیتر شیر، ترکیب و پس از فرآیند حرارتی و خنک کردن دسر لبنی نوشیدنی پری‌بیوتیک طالبی تولید گردید (تیمار شاهد؛ T0). به منظور تهیه تیمارهای مورد بررسی مقادیر %2 اسپیرولینا پلاتنسیس برای تیمار اول (T1) ، %2 مورینگا اولیفرا برای تیمار دوم (T2) و ترکیب %1 اسپیرولینا پلاتنسیس و %1 مورینگا اولیفرا برای تیمار سوم (T3) استفاده گردید. اندازه-گیری میزان پروتئین توسط روش کلدال، رنگ توسط رنگ‌سنج، pH توسط pH متر، بریکس توسط رفراکتومتر، فعالیت آنتی‌اکسیدانی توسط روش DPPH، اندازه‌گیری عناصری همچون کلسیم توسط تیتراسیون با EDTA، پتاسیم توسط دستگاه فلیم‌فتومتر، آهن توسط دستگاه اسپکتروفتومتر و ویسکوزیته توسط دستگاه ویسکومتر انجام ‌گردید. بررسی خواص حسی نیز توسط 10 نفر ارزیاب با روش هدونیک پنج نقطه‌ای صورت گرفت. آزمون‌های مذکور برای تمامی تیمارها در روز اول و روز هشتم نگهداری، مورد بررسی‌ قرار گرفتند.
یافته‌ها: نتایج نشان داد تیمار T2 دارای بیشترین میزان کلسیم، پتاسیم، آهن، خاکستر، ویسکوزیته و فعالیت آنتی‌اکسیدانی بود که با سایر تیمارها اختلاف آماری معنی‌داری را نشان داد (05/0p<). مطابق نتایج آزمون حسی، تیمار T2 به صورت معناداری امتیازات بالاتری را از جنبه های احساس دهانی، ظاهر، رنگ، طعم و مزه، قوام و پذیرش کلی در مقابسه با سایر تیمارها دریافت نمود (05/0p<).
نتیجه‌گیری: نتایج نشان داد که بهترین تیمار از نظر ارزش غذایی، خواص حسی و همچنین خواص فیزیکوشیمیایی تیمارحاوی 2 درصد مورینگا اولیفرا است و بررسی های بیشتر در زمینه استفاده از این گیاه در فرمولاسیون سایر فرآورده های غذایی پیشنهاد می‌گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis

نویسندگان [English]

  • Hanane Ahmadian 1
  • Zahra Beig Mohammadi 2
  • Mostafa Soltani 3
1 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran,
3 Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
چکیده [English]

Abstract
Background and Objectives: The growth of consumers' attention to the role of nutrition in health and well-being is the first driving force for the production of functional foods. In recent years, the tendency to produce and consume fortified foods has been increasing worldwide. Milk and dairy products are an important group of functional foods. Its protein, calcium, phosphorus, iron, riboflavin, and vitamins A and B12 play important roles in the human diet. Flavored dairy drinks are a major part of dairy products. Although they are considerably consumed, especially their probiotic and prebiotic types, they have a lower sales share compared to yogurt and milk. The purpose of this research was to produce a cantaloupe prebiotic dairy drink dessert. For this purpose, the formulation of this drink was examined in four treatments.

Materials and Methods: First, the dry ingredients of the formulation, including cantaloupe essential oil (0.02%), sugar (2.5%), modified corn starch (2.5%), and inulin (5%), were mixed in 100 ml of milk. After the heating and cooling processes, the cantaloupe prebiotic dairy drink dessert was produced (control sample = T0). In order to prepare the treatments, 2% Spirulina platensis for the first treatment (T1), 2% Moringa oleifera for the second treatment (T2), and a combination of 1% Spirulina platensis and 1% Moringa oleifera for the third treatment (T3) were used. The protein content was measured by the Kjeldahl method; the color by a colorimeter; the pH by a pH-meter; brix by a refractometer; and the antioxidant activity by the DPPH method. The calcium content was quantified by titration with EDTA; potassium content by a flame photometer; iron content by a spectrophotometer; and viscosity by a viscometer. The sensory properties were assessed by 10 panelists using the five-point hedonic method. The tests were examined for all the treatments on the 1st and 8th days of storage.

Results: The results showed that T2 had the highest amounts of calcium, potassium, iron, ash, viscosity, and antioxidant activity, which had a statistically significant difference with the other treatments (p<0.05). According to the results of sensory evaluation, T2 received significantly higher scores in terms of mouthfeel, appearance, color, taste, consistency, and overall acceptance, compared to the other treatments (p<0.05).
Conclusions: The results showed that the best treatment in terms of nutritional value, sensory properties, and physicochemical properties, was the treatment containing 2% Moringa oleifera. Further studies are suggested for using this nutritive plant in the formulation of other food products.

کلیدواژه‌ها [English]

  • Dairy drink dessert
  • Prebiotics
  • Spirulina Platensis
  • Moringa oleifera
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