9789

9033

كارشناسي ارشد

علوم صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1393

سيزده، 79ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

علي نصير پور، اميرحسين گلي

جواد كرامت

94/1/26

ميلاد فتحي، غلامرضا قرباني

1396/09/25

كتابنامه

كشاورزي

مهندسي كشاورزي

ID9033

80 Sensory and Physical Properties of Enriched Milk with Microencapsulated Flaxseed Oil Arezoo Ghorbanpour a ghorbanpor@ag iut ac ir 8September 2014 Department of Food Science and Technology Isfahan University of Technology 84156 83111 IranDegree M Sc Language FarsiSupervisors A Nasirpour Alinasirpour@cc iut ac ir and A H GoliAmirgoli@cc iut ac irAbstractEpidemiological investigation showed that long chain LC 3PUFAs have benefical effects on health andprevention of many disease especialy cardiovascular types Due to high oxidization susceptibility andundesirable aroma of these fatty acids enrichment of foods with those sources has an unfavovable effecton sensory properties It has been shown that microencapsulation protect PUFAs from oxidation In thisstudy LC 3PUFAs was microencapsulated using complex coaservation techique Two numerical factors homogenizer rate lactose contents and one categorial factor presence or absence of transglutaminase was analyzed The method of RSM design was used to determine optimuze mentioned factors to achivemaximum value of microencapsulation efficiency ME moreover microcapsules particel size before andafter freeze drying and P V of surface and core oil of microcapsules was measured Surface oil ofmicrocapsule powder was extracted using n hexane in order to measure ME and PV EncapsulatedFlaxseed oil was added to milk to provide 0 4 gram alpha linolenic acid per day based on EANSrecommendation for one serving per day Physical properties peroxide value sensory acceptance andrelease of flaxseed oil from added microcapsules to milk were measured in enriched milk during 7 daysstorage ME particle size of microcapsules before and after freezedryer and PV surface and core oil ofmicrocapsules were measured in the ranges of 44 95 3 2 263 12 40 549 83 22 43 66 5 meq kg O 2 4 9 36 meq kg O2 respectively Relative optimum points was for homogenization rate of 10000 rpm 2 lactose and in the presence of transglutaminase Acidity and apparent viscosity of enriched sampelswere higher than the controlled sample The peroxide value of enriched milk sampels with free andencapsulated flaxseed oil after 7 days storage at 4 C were increased to 206 and 76 respectively Sensory results showed that panelists evaluated enriched milk with flaxseed oil microencapsules asmoderate like Keywords Alpha linolenic acide Complex coaservation Flaxseed oil Microencapsulation Milk Sensory evaluation

علي نصير پور، اميرحسين گلي

جواد كرامت

ميلاد فتحي، غلامرضا قرباني