پديد آورنده :
رفيعي، حيدر
عنوان :
بررسي خصوصيات حسي و رئولوژيكي ماست چكيده غني شده با اينولين
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،119ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
علي نصيرپور،ناصر همدمي
توصيفگر ها :
خصوصيات فيزيكوشيميايي
تاريخ نمايه سازي :
3/10/90
استاد داور :
محمد خوروش، امير حسين گلي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Sensory and Rheological Properties of EnrichedYogurt with InulinAbstractconcentrated yogurt is a semisolid food derived from yogurt by draining part ofwater and water soluble compounds The total solids TS content is typically23 25 g 100 g However much of its consumer acceptability is dependent on itssensory properties which in turn seem to be heavily dependent on the methodof processing of the material and fat content In this study Chicory inulin wasused in order to improve physicochemical and sensoy properties ofconcentrated yughort effects of inulin concentration in concentrated yughortas a fat replacer i e how it can be used to mimic the features of fat formouthfeel and creaminess and how these effects may be related to changes inrheology of concentrated yogurt For fat replacement in low fat dairy productsinulin seems particularly suitable as it may contribute to an improvedmouthfeel Long chain inulin is less soluble and more viscous than the nativeproduct and can act as texture modifier In this work the impact ofhomogenization process on the development of gelling properties of inulin skim milk systems was studied Inulin dispersions at a concentration of15 w w were subjected to homogenization treatments at 10 20 30 MPa withvarious numbers of circulations in the homogenizer 1 2 or 5 passes Theseprocesses increase of the gel like behavior of the system as well as the viscosityof the inulin dispersion The viscosity increased with both the number of passesand the homogenizer pressures Granulometry as well as laser scatteringascertained the increase of the particle size and the formation of a networkcomposed of agglomerates which interacted with the solution and thus led totextural modifications fat content of concentrated yughort typically around 10g 100 g In connection with the current rise in obesity there is a strong demandto food industry to develop good tasting low caloric food products It should bepossible to use rheological data to modify and control the process conditions togive a product with the quality attributes desired by the consumer A threecomponents inulin fat the rest and water mixture design was used todetermine effect of each component on physicochemical properties of thesecomponents Initial experimental domain was chosen in order to cover a largerange of mixtures long chain lengths high performance HP wasincorporated at minimum 3 w w and maximum 6 w w of the concentratedyoghort Viscosity pH syneresis sensory properties flavor body and texture and appearance and color and color L a and b of yogurts were determined at1 3 7 14 and 21 day after production The concentrated yogort containing HPinulin and higher then 5 fat had higher body and texture scores compared tothe control and other sample During storage all inulin containing yogurts incomparison with the control full fat concentrated yogurt were characterized bylower values of firmness consistency cohesiveness and apparent viscosity Theresults suggested that the addition of inulin significantly P 0 05 stimulated
استاد راهنما :
علي نصيرپور،ناصر همدمي
استاد داور :
محمد خوروش، امير حسين گلي
