بررسی تأثیر افزودن کدو سبز (Cucurbita pepo) بر ویژگی‌های فیزیکی-شیمیایی و حسی ماست هم‌زده طی نگهداری

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 8، دوره 17، شماره 1 - شماره پیاپی 67، فروردین و اردیبهشت 1400، صفحه 93-106   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v16i5.83221

نویسندگان

مرضیه سلامی¹؛ معصومه مهربان سنگ آتش^{* 2}؛ احمد احتیاطی²

¹گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران

²گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاد دانشگاهى خراسان رضوى، مشهد، ایران

چکیده

ماست از محصولات لبنی است که اثرات سلامت‌بخشی مانند کنترل مشکلات گوارشی، تحریک سیستم ایمنی و افزایش طول عمر دارد. فیبرها با جذب آب، باعث افزایش حجم غذا و تسهیل دفع می‌شوند. همچنین با افزایش مصرف فیبر، خطر بیماری‌های قلبی و عروقی، چاقی مفرط، دیابت و سرطان روده بزرگ کاهش می‌یابد. کدوسبز از سبزیجاتی است که ویژگی‌هایی مفید مانند اثر بر سطح قند و چربی خون دارد. در این تحقیق اثر افزودن کدوسبز به‌‌صورت پودر و گرانول در سطح‌های 7/0، 4/1 و 2 درصد به ماست هم‌زده بر ویژگی‌های فیزیکی-شیمیایی شامل pH، اسیدیته، آب‌اندازی، سفتی بافت، رنگ و ویژگی‌های حسی موردبررسی قرار گرفت. همچنین اثر زمان نگهداری طی 1، 5، 10 و 15 روز بر این ویژگی‌ها ارزیابی گردید. نتایج، بیانگر اثر معنی‌دار نوع، درصد کدوسبز و مدت‌ زمان نگهداری بر pH، اسیدیته و سفتی بافت بود (P<0.05). طی زمان، اسیدیته، افزایش و pH کاهش یافت. در هیچ‌‌یک از تیمارها در طول زمان، آب‌اندازی مشاهده نشد. سفتی بافت نمونه‌های حاوی پودر کدوسبز بیشتر از نمونه‌های حاوی گرانول بود و طی زمان، سفتی بافت افزایش یافت. از روز اول تا روز پنجم، سفتی بافت افزایش یافت و طی روز پنجم به دهم کاهش سفتی مشاهده شد و نهایتاً تا روز پانزدهم سفتی بافت افزایش یافت. اثر نوع، سطح افزودن و اثر متقابل این متغیرها روی تغییرات شاخص‌های L* و a* و b* رنگ معنی‌دار بود (P<0.05). با افزایش درصد کدو شاخص L* ابتدا روند افزایشی و سپس کاهشی داشت و شاخص‌های a* و b* ابتدا روند کاهشی و سپس افزایشی داشتند. روشنی و سبزی رنگ نمونه‌های حاوی گرانول بیشتر از نمونه‌های حاوی پودر بود. مقدار شاخص a* تقریباً در نمونه‌های حاوی گرانول بیشتر از نمونه‌های حاوی پودر بود، درحالی‌که مقدار شاخص b* در نمونه‌های حاوی پودر بیشتر بود. ویژگی‌های حسی نمونه‌ها (رنگ، طعم، رایحه، قوام، احساس دهانی و پذیرش کلی) به‌طور معنی‌داری تحت‌تأثیر ‌زمان افزایش یافت (P<0.05). ارزیاب‌ها تفاوتی در نوع و درصد کدوسبز قائل نشدند و بیشترین امتیاز شاخص‌های حسی در روز پانزدهم بود و نمونه مطلوب ازنظر ارزیاب‌ها، ماست حاوی 4/1 درصد گرانول کدوسبز بود.

کلیدواژه‌ها

اسیدیته؛ بافت؛ خواص حسی؛ ماست؛ کدو سبز

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