بررسي ويژگي هاي فيزيكوشيميايي و حسي شير غني شده با ايزوله پروتئين سويا پس از فرايند حرارتي و در طي نگهداري

چكيده انگليسي :

Physicochemical and Sensory Properties of Fortified Milk with Soy Protein Isolate after Thermal Treatment and During Storage Tahere Vaeze Dalili t vaezdalili@ag iut ac ir January 18 2012 Department of Food Science and Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiAli Nassirpour Ali Nasirpour@cc iut ac irAbstractSoy protein has a high nutritional value and is effective in the prevention and treatment of diseasessuch as heart disease some cancers and osteoporosis Some efforts has been done to produce dairyproducts including milk fortified with soy protein To the best of these products with high proteindensity should be prevented from being deposited in protein and minerals and also should have lowviscosity to be easier to use The color is the other parameter tha affect product acceptance andmeasuring electric conductivity and average particle size give some information about reactions inthe mixture In this study Physicochemical properties of milk that fortified with soy protein isolatesthat had been sustained by the Arabic gum was studied Mixture design by using of Design Expertsoftware give us 20 different formulations including skim milk soy protein isolate Arabic gum anddeionized water In order to prepare the formula at first soy protein isolate arabic gum and a littledeionized water were mixed and was hydrated for 30 minutes in a water bath with 803 C then Skimmilk powder was added and reach to the exact weight with deionized water formulas werehomogenized by two stage pressure of 200 bar and pasteurized with plate pasteurizator at 803 C andwere kept at 43 C The viscosity sedimentation and L and b parameters of color of these 20formulas were measured at 1 8 15 and 22 days after pasteurization Design Expert software wasused for data modeling Then distribution of the particle size of the formulas with the least averageand maximum amount of precipitation were studied For oral consumption or eating of thisproduct it is necessary to improve product taste So one of the best formulas with the least amountof precipitation were choosed and After adding different flavors sensory characteristics wereevaluated by the evaluators and obtained data were analysed with the SAS software and comparingof the means was performed by LSD test Modeling data showed that effect of component onviscosity and quantity of sedimentation were well adjusted by Special cubic and Quadratic modelrespectively and the best proposed model for conductivity and the L and b parameters were linearmodel study of model after one day maintaining at 43 C showed that mixture in areas with highconcentrations of skim milk and low concentrations of soy protein isolate had relatively lowviscosity and at low concentrations of skim milk powder increasing soy protein isolate causedincreasing the viscosity dramatically Amount of precipitation was fixed and low in relatively wideareas and in the concentration range of more than 0 35 Arabic gum decreased with increasingconcentration of skim milk powder and also decreased by increasing soy protein isolate whenArabic gum were decreasing Conductivity decreased with increasing of Arabic gum and soyprotein isolate and increased with increasing of skim milk powder Increasing in Arabic gum causedincreasing in L parameter and decreasing in b parameter Increasing in skim milk caused increasingin L and b parameters but increasing of b prameter were a little and increasing in soy protein isolatecaused decreasing in L parameter and increasing in b parameter Study showed that the distributionof particle size is effective on the amount of precipitation Sensory test results indicated asignificant positive effect of adding cocoa and coffee on smell and overall aceptance compared withthe addition of vanilla alone in formulas that fortified by soy protein isolate p 0 05 Keywords Protein protein interactions Protein polysaccharide interactions Soy protein Fortifiedmilk Physicochemical properties Sensory characteristics

واعظ دليلي، طاهره

بررسي ويژگي هاي فيزيكوشيميايي و حسي شير غني شده با ايزوله پروتئين سويا پس از فرايند حرارتي و در طي نگهداري

واكنش هاي پروتئين-پروتئين , شير غني شده , ويژگي هاي حسي