غنی سازی پنیر خامه ای کم چرب بر پایه نانوامولسیون‌های بتاسیکلودکسترین- اینولین با ویتامین‌های E و D

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

مقدمه: غنی‌سازی‌ مواد غذایی، شیوه‌ای برای جبران کمبود ریز مغذی‌ها در جامعه است که تمام کشورهای دنیا از آن استفاده می‌کنند تا کمبود مواد مغذی ضروری را به حداقل رسانده یا آن را تحت کنترل درآورند. در این میان پنیر خامه­ای با توجه به دامنه گسترده استفاده از آن حامل مناسبی برای غنی­سازی محسوب می گردد. هدف از این تحقیق غنی­سازی پنیر خامه­ای کم چرب بر پایه نانوامولسیون­های بتاسیکلودکسترین/ اینولین با ویتامین­های D و E می باشد.
مواد و روش­ها: ابتدا نانوامولسیون­ها با مقادیر 400 ،450 و 500 واحد ویتامین  E و 5 ، 10 و 15 میکروگرم برگرم ویتامین D تهیه شد. سپس آزمون­های میزان مهارکنندگی رادیکال­های آزاد (فعالیت آنتی­اکسیدانی)، میزان به دام­اندازی، میزان آزاد سازی و اندازه نانوامولسیون­ها مورد ارزیابی قرار گرفت. آزمون­های پنیر خامه­ای شامل ارزیابی درصد اسیدیته، چربی، رطوبت، ویژگی­های بافتی (سختی، چسبندگی و ارتجاعی) و اندیس پراکسید بودند. ویژگی­های حسی (طعم ومزه، بافت، رنگ ظاهری، عطر و بو و پذیرش کلی) با روش هدونیک 5 امتیازی مورد ارزیابی قرار گرفت.
یافته­ها: نتایج نشان داد که با افزایش میزان استفاده از این دو ویتامین ویژگی­های ریخت­شناسی نانوامولسیون­ها تغییر و اندازه آن­ها افزایش یافت. میزان به دام­اندازی از 65 تا 98 درصد و میزان رهایش در محدوده 61 تا 84 درصد متغیر بود. نتایج نشان داد که در طی زمان نگهداری پنیر در بازه­های زمانی روزهای تولید، پانزدهم، سی ام، چهل و پنجم و شصتم نگهداری میزان شاخص سختی، چسبندگی، میزان اسیدیته و عدد پراکسید به طور معنی داری افزایش (05/0≥p ) و درصد رطوبت، شاخص ارتجاعی و ویژگی های حسی به طور معنی داری کاهش یافت (05/0≥p ). درصد چربی تیمارهای پنیر اختلافات معنی­داری با تیمار شاهد نشان نداد (05/0<p ).
نتیجه گیری: با در نظر گرفتن کلیه ویژگی های فیزیکوشیمیایی و نتایج ارزیابی حسی، تیمار دارای 450 واحد ویتامین E و 5 میکروگرم بر گرم ویتامین  D به عنوان تیمار بهینه انتخاب گردید.

کلیدواژه‌ها


عنوان مقاله [English]

Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D

نویسندگان [English]

  • M. Tahery 1
  • T. Mostaghim 2
1 M. Sc. Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E.
Materials and Methods: Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method.
Results: The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05).
Conclusion: Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment.

کلیدواژه‌ها [English]

  • β-cyclodextrin
  • Cream Cheese
  • Fortification
  • Inulin
  • Nano Emulsion
  • Vitamin D
  • Vitamin E
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