| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,944 |
| تعداد مقالات | 33,229 |
| تعداد مشاهده مقاله | 43,866,045 |
| تعداد دریافت فایل اصل مقاله | 20,372,313 |
خصوصیات فیزیکوشیمیایی و حسی ماست مخلوط شیر بز مهابادی و شیر گاو هلشتاین | ||
| علوم دامی | ||
| دوره 34، شماره 131، شهریور 1400، صفحه 33-48 اصل مقاله (1.67 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2020.128517.2013 | ||
| نویسندگان | ||
| راحله نژاد رزمجوی اخگر* 1؛ امیررضا شویک لو2 | ||
| 1بخش تحقیقات علوم دامی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران. | ||
| 2بخش تحقیقات فرآوری تولیدات دامی، مؤسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران. | ||
| چکیده | ||
| شیر بز دارای ارزش تغذیه‌ای و مزایای درمانی بالاتری نسبت به شیر گاو است، اما وجود طعم و مزه بزی پذیرش محصولات لبنی مشتق از شیر بز را محدود می‌کند. در این پژوهش، دو نوع ماست تهیه شد: ماست شیر بز مهابادی و ماست مخلوط شیر بز مهابادی و شیر گاو هلشتاین. خصوصیات فیزیکی- شیمیایی (ماده‌ی خشک، پروتئین، چربی، pH، اسیدیته، سینرسیس، ظرفیت نگهداری آب، ویسکوزیته)، میکروبی (شمارش کپک‌ها و مخمرها) و حسی نمونه‌های ماست در طول 28 روز نگهداری در دمای °C 4مورد بررسی قرار گرفت. نتایج نشان داد ماده‌ی خشک، پروتئین، pH و اسیدیته‌ی ماست مخلوط شیر بز و گاو تفاوت معنی‌داری با ماست شیر بز نداشت، اما چربی در ماست شیر بز به طور معنی‌داری بالاتر بود (05/0>p). از نظر سینرسیس، ظرفیت نگهداری آب و ویسکوزیته نیز اختلاف معنی‌داری بین نمونه ماست بز و نمونه ماست مخلوط شیر گاو و بز مشاهده نگردید. هیچ یک از نمونه‌های ماست آلوده به کپک و مخمرنبودند. بررسی امتیازات مربوط به عطر و بو، طعم و مزه و پذیرش کلی نشان داد ماست تهیه شده از مخلوط شیر بز و گاو به طور معنی‌داری (05/0>p) دارای امتیاز بیشتری نسبت به نمونه ماست بز بود و توسط ارزیابان حسی ترجیح داده شد. با توجه به نتایج این تحقیق، تولید محصولات تخمیری با استفاده از ترکیب کردن شیر بز و گاو فرصتی مناسب برای پوشاندن طعم و مزه بزی در ضمن حفظ ارزش تغذیه‌ای آن و ویژگی‌های حسی مطابق با ذائقه‌ی مصرف‌کننده می‌باشد. | ||
| کلیدواژه‌ها | ||
| ماست شیر بز؛ پذیرش مصرف کننده؛ خصوصیات حسی؛ مخلوط شیر بز و گاو؛ خصوصیات فیزیکوشیمیایی | ||
| عنوان مقاله [English] | ||
| Physicochemical and sensory characteristics of Mahabadi goat's milk and Holstein cow's milk mixture yogurt | ||
| نویسندگان [English] | ||
| Rahele Nezhad Razmjoiu Akhgar1؛ Amir Reza Shaviklo2 | ||
| 1Animal Science | ||
| 2Animal Science Research Institute of Iran | ||
| چکیده [English] | ||
| Goat's milk has a higher nutritional value and therapeutic benefits than cow's milk, but the goaty flavour and taste limits the acceptability of dairy products derived from goat's milk. In this research two types of yogurt prepared: Mahabadi goat's milk yogurt and yogurt made with mixture of Mahabadi goat's milk and Holstein cow's milk. The physicochemical characteristics (total solid, protein, fat, acidity, pH, synersis, water holding capacity and viscosity), microbial (enumeration of yeasts and moulds) and sensory evaluation of yogurt samples were investigated during 28 days storage at 4°C. The results showed that total solid, protein, pH and acidity of goat's milk yogurt and yogurt made of yogurt made from mixture of goat's and cow's milk were not significantly different, but fat was significantly (p < 0.05) higher in goat's milk yogurt . In terms of synersis, water holding capacity and viscosity, no significant differences were observed between goat's milk yogurt and yogurt made from mixture of goat's and cow's milk. None of the yogurt samples were contaminated with yeast and mould. Evaluation of scores of odor, flavour, taste and overall acceptability showed that yogurt samples made from mixture of goat's and cow's milk had significantly (p <0.05) higher scores than those of goat's milk yogurt and were preferred by sensory panelists. According to results of this research, the production of fermented products by combining goat's and cow's milk is an appropriate opportunity to cover its goaty flavour while maintaining its nutritional value and sensory characteristics accordance with consumer's preference. | ||
| کلیدواژه‌ها [English] | ||
| goat's milk yogurt, consumer acceptability, sensory characteristics, goat's and cow's milk mixture, physicochemical characteristics | ||
| مراجع | ||
|
مرتضوی، س.ع .، کاشانی نژاد، ا.، و ضیاء الحق، س.ح. میکروبیولوژی مواد غذایی. ترجمه (1396). انتشارات دانشگاه فردوسی مشهد .685 صفحه. مؤسسه استاندارد و تحقیقات صنعتی ایران (1385). شیر و فرآورده های آن- تعیین اسیدیته و pH- روش آزمون، استاندارد ملی ایران شماره 2852. مؤسسه استاندارد و تحقیقات صنعتی ایران (1386). شیر و فرآورده‌های آن – شمارش واحدهای تشکیل دهنده کلنی کپک و یا مخمر، شمارش کلنی در پلیت در دمای C°25، استاندارد ملی ایران شماره 10154. Amatayakul, T., Sherkat, F., and Shah, N.P. (2006). Physical characteristics of set yoghurtmade with altered casein to whey protein ratio and EPS-producing startercultures at 9 and 14% total solids. Food Hydrocolloids, 20: 314–324. Ambrosoli, R., Di Stasio, L., and Mazzoco, P. (1988). Content of α-s1 casein and coagulation properties in goat milk. Journal of Dairy Science, 71: 24–28. Aryana, K.J., Plauche, S., Rao, R.M., Mcgrew, p., and Shah, N.P. (2007). Fat-free plain yoghurt manufactured with inulins of various chain lengths and lactobacillus acidophilus. Journal of Food Science, 7(3): 79-84. Atamian, S., Olabi, A., Baghdadi, O. K., and Toufeili, I. (2014). The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh). Food Science and Nutrition, 2: 164–173. Beal C., Skokanova, J., Latrille, E., Martin, N., and Corrieu, G. (1999). Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal of Dairy Science, 82(4): 673–681. Bernacka, H., Chwalna, A., Jarzynowska, A., and Mistrzak, M. (2014). Consumer assessment of yogurts made from sheep’s, goat’s, cow’s and mixed milk. Acta Scientiarum Polonorum Zootechnica, 13: 19–28. Bezerra, M. F., Souza, D. F. S., and Correia, R. T. P. (2012). Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared frommixtures of goat and buffalo milks. International Journal of Dairy Technology, 65: 1-7. Barrantes, E., Tamime, A. Y. and Sword, A.M. (1994). Production of lowcalorie yogurt using skim milk powder and fat-substitute. Microbiological and organoleptic qualities. Milchwissenschaft, 49: 205–208. Britten, M., and Giroux, H.J. (2001). Acid-induced gelation of whey protein polymers: Effects of pH and calcium concentration during polymerization. Food Hydrocolloids, 15: 609–617. Correia RTP, Borges KC.( 2009). Posicionamen to do consumed or frente ao consumo de leite de cabra e seus derivados nacidade de Natal – RN. Revista do Instituto de Laticínios “Cândido Tostes”, 366: 36–43. Costa, M. P., Balthazar, C. F., Rodrigues, B. L., Lazaro, C. A., Silva, A. C., Cruz, A. G., and Conte Junior, C. A. (2015). Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow’s and goat’s fermented milks and acceptance. Food Science and Nutrition, 3: 172–178. Costa, M.P., Frasao, B.S., Costa Lima, B.R.C., Rodrigues, B.L., and Conte-Junior, C.A. (2016). Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat’s milk yogurts fermentation. Talanta, 152: 162–170. Costa, R.G., Beltr˜ao Filho, E.M., De Sousa, S., Cruz, G.R.B., and Queiroga, R.C.R.E. (2016). Physicochemical and sensory characteristics of yogurts made from goat and cow milk. Animal Science Journal, 87: 703–709. Ekinci, F. Y., and Gurel, M. (2008). Effect of using propionic acid bacteria as an adjunct culture in yogurt production. Journal of Dairy Science, 91(3): 892–899. Farnsworth, J.P., Li, J., Hendricks, G.M., and Guo, M.R. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survive ability of goat milk yoghurt. Small Ruminant Research, 65: 113-121. Gomes, J.J.L., Duarte, A.M., Batista, A.S.M., Figueiredo, R.M.F., Sousa, E.P., Souza, E.L. and Queiroga, R.C.R. (2013). Physicochemical and sensory properties of fermented dairy beverages made with goat’s milk, cow’s milk and a mixture of the two milks. LWT - Food Science and Technology, 54: 18-24. Guler-Akin, M. B., and Akin, M. S. (2007). Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk. Food Chemistry, 100(2): 788–793. Gyawali, R., and Ibrahim, S.A. (2016). Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends in Food Science and Technology, 56: 61-76. Haenlein, G.F.W. (2004). Goat milk in human nutrition. Small Ruminant Research, 51: 155–163. IDF International Standard 163. (1992). General Standard of Identity for Fermented Milks, International Dairy Federation, Brussels. Isanga, J. and Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT - Food Science and Technology. 42 (6): 1132-1138. Jacob, M., Nobel, S., Jaros, D., and Rohm, H. (2011). Physical properties of acid milk gels: acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids, 25: 928-934. Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT Food Science and Technology, 39 (10): 1221-1227. Krzeminski, A., Grobhable, K., and Hinrichs, J. (2011). Structural properties of stirredyoghurt as influenced by whey proteins. Food Science and Technology, 44: 2134–2140. Küçükçetin A, Demir M, Asci A, Çomak EM. (2011). Graininess and roughness of 7 stirred yoghurt made with goat’s, cow’s or a mixture of goat’s and cow’s milk. Small Ruminant Research, 96: 173–177. Lee, S.J., Hwang, J.H., Lee, S., Ahn, J., Kwak, H.S. (2007). Property changes and cholesterol-lowering effects in evening primrose oil enriched and cholesterol reduced yogurt. International Journal of Dairy Technology, 60:22–30. Lee, W., and Lucey, J. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23: 1127-1136. Lucey, J.A. (2004). Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57 (2/3): 77–84. Lucey, J.A., Singh, H. (1998). Formation and physical properties of acid milk gels: a review. Food Reviews International, 7:529–542. Mohammadi-Gouraji, E., Soleimanian-Zad, S., and Ghiaci, M. (2018). Phycocyanin enriched yogurt and it's antibacterial and physicochemical properties during 21 days of storage, LWT - Food Science and Technology, 102: 230-236. Mohameed, H. A., Abu–Jdayil, B. and Al–Shawabkeh, A. (2004). Effect of solid concenteration on the rheology of labaneh (concentrated yoghurt) producted from sheep milk. Journal Food Engering, 61: 347– 352. Muhammad, B.F., Abubakar, M.M., Adegbola, T.A. (2009). Effect of period and conditions of storage on properties of yoghurt produced from cow milk and soy milk materials. Research Journal of Dairy Science, 3(2):18–24. Mwizerwa, H., Ooko Abong, G. , Wandayi Okoth, M., Patrick Ongol, M., Onyango, C., and Thavarajah, P. (2017). Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt. Current Research in Nutrition and Food Science, 5 (3): 353-367. Penna, A. L. B., Oliveira, M. N., and Tamine, A. (2003). Influence of carrageenan and total solids content on the rheological properties quality of lactic beverage made with yogurt and whey. Journal of Texture Studies, 34: 95-113. Queiroga, R.C.R., Sousa, Y.R.F., Silva, M.G.F., Oliveira, M.E.G., Sousa, H.M.H., Oliveira, C.E.V. (2011). Development of a goat milk yogurt flavored with tropical fruits. Revista do Instituto Adolfo Lutz [Internet], 70(4):489-496 Ranadheera, C.S., Evans, C.A., Adams, M.C., and Baines, S.K. (2012). Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135 (3): 1411-1418. Rasdhari, M., Parekh, T., Dave, N., Patel, V., and Subhash, R. (2008). Evaluation of various physico-chemical properties of Hibiscus sabdariffa and L. casein incorporated probiotic yoghurt. Pakistan Journal of Biological Science, 11:2101–2108. Sahan. N., Yasar, K., and Hayaloglu, A.A. (2008). Physical, chemical and flavor quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage, Food Hydrocolloids, 22: 1291–1297. S´cibisz, I., Ziarno, M., Mitek, M. (2019). Color stability of fruit yogurt during storage. Jornal of Food Science and Technology, 56: 1997-2009. Serhan, M., Mattar, J., Debs, L. (2016). Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’milk: Physicochemical, microbiological and sensory analysis. Small Ruminant Research, 138: 46–52. Serra, M., Trujillo, A.J., Guamis, B., and Ferragut, V. (2009). Proteolysis of yogurts made from ultra-high pressure homogenized milk during cold storage. Journal of Dairy Science, 92:71–78. Sieber, R., Collomb, M., Aeschlimann, A., Jelen, P., and Eyer, H. (2004). Impact of microbial cultures on conjugated linoleic acid in dairy products – a review. International Dairy Journal, 14: (1) 1–15. Sodini, I., Remeuf, F., Haddad, S. and Corrieu, G. (2004). The relative effect of milk base, starter and process on yogurt texture. Journal Food Science and Nutrition, 44: 113-137. Temerbayeva, M., Rebezov, M., Okuskhanova, E., Zinina, O., Gorelik, O., Vagapova, O., Beginer, T., Gritsenko, S., Serikova, A., Yessimbekov, Z. (2018). Development of Yoghurt from Combination of Goat and Cow Milk. Annual Research and Review in Biology, 23(6): 1-7. Vargas, M., Cha´fer, M., Albors, A., Chiralt, A., Gonza´ lez-Martı´nez, Ch. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows’ and goats’ milk. International Dairy Journal, 18: 1146–1152. Verruk, S., Dantas, A., and Prudencio, E. S. (2019). Functionally of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. Journal of Functional Foods, 52: 243–257. Wacher– Rodarte, C., Galvan, M. V., Farres, A., Gallardo, F., Marshall, V.M.E., and Garcia– Gariby, M. (1993). Yogurt production from reconstituted skim milk using different polymer and non polymer forming starter culture. Journalof Dairy Research, 60: 247– 254. Wang, W., Bao, Y., Hendricks, G. M., and Guo, M. (2012). Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent. International Dairy Journal, 24: 113-119. Zhang, T., McCarthy, J., Wang, G., Liu Y., and Guo, M. (2015). Physiochemical Properties, Microstructure,and Probiotic Survivability of Nonfat Goats’Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer. Journal of Food Science, (80): M788-M794. | ||
|
آمار تعداد مشاهده مقاله: 1,024 تعداد دریافت فایل اصل مقاله: 391 |
||