بررسی ویژگی‌های فیزیکی‌شیمیایی و رنگ ماست قالبی عملگرا حاوی عصاره فلفل دلمه‌ای زرد، قرمز و نارنجی

زﻣﯿﻨﻪ ﻣﻄﺎﻟﻌﺎﺗﯽ: ﻣﺎﺳﺖ ﯾﮑﯽ از ﻣﺤﺒﻮﺑﺘﺮﯾﻦ ﻓﺮاورده ﻫﺎی ﺗﺨﻤﯿﺮی ﺷﯿﺮ اﺳﺖ ﮐﻪ ﻣﻨﺒﻊ ﻣﻨﺎﺳﺒﯽ از ﻣﻮاد ﻣﻐﺬی ﺿﺮوری ﻣﺎﻧﻨﺪ وﯾﺘﺎﻣﯿﻦ ﻫﺎ، ﮐﻠﺴﯿﻢ، و ﭘﺮوﺗﺌﯿﻦ ﻫﺎ را ﻓﺮاﻫﻢ ﻣﯽﮐﻨﺪ. ﺑﻪ ﻋﻼوه، اﯾﻦ ﻣﺤﺼﻮل ﺑﺎ ﻓﺮاﻫﻢ ﮐﺮدن ﺑﺎﮐﺘﺮی ﻫﺎی اﺳﯿﺪ ﻻﮐﺘﯿﮏ، ﻧﻘﺶ ﻣﻔﯿﺪی در ﻣﯿﮑﺮوﻓﻠﻮر دﺳﺘﮕﺎه ﮔﻮارش اﻧﺴﺎن اﯾﻔﺎ ﻣﯽﮐﻨﺪ. درﻫﺮﺣﺎل، ﻣﺎﺳﺖ ﺳﺎده ﻓﺎﻗﺪ ﺗﺮﮐﯿﺒﺎت آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺳﻼﻣﺖ ﺑﺨﺶ ﺑﻪ وﯾﮋه ﻣﻮاد ﻓﻨﻠﯽ و وﯾﺘﺎﻣﯿﻦ c ﻣﯽ ﺑﺎﺷﺪ. ﻫﺪف: اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﻪﻣﻨﻈﻮر ﺑﺮرﺳﯽ ﺗﺄﺛﯿﺮ ﻋﺼﺎره ﻓﻠﻔﻞ دﻟﻤﻪای ) cbpe( ﺑﺮ وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و رﻧﮓ ﻣﺎﺳﺖ ﻗﺎﻟﺒﯽ اﻧﺠﺎم ﺷﺪ روش ﮐﺎر: ﻓﻠﻔﻞ ﻫﺎی دﻟﻤﻪای ﺑﺎ رﻧﮓ ﻫﺎی زرد، ﻧﺎرﻧﺠﯽ ﯾﺎ ﻗﺮﻣﺰ ﺷﺴﺘﺸﻮ و ﺳﭙﺲ ﺑﺎ ﺑﻠﻨﺪر ﺧﺮد ﺷﺪﻧﺪ. ﺑﺮای ﺗﻬﯿﻪ ﻣﺎﺳﺖ، ﻣﻘﺪار 5% از ﻋﺼﺎره ﻫﺎی ﺗﻐﻠﯿﻆ ﺷﺪه )ﺑﺎ ﻣﺎده ﺟﺎﻣﺪ 30%( ﺑﻪ ﺷﯿﺮ ﻣﻮرد اﺳﺘﻔﺎده در ﺗﻮﻟﯿﺪ ﻣﺎﺳﺖ اﺿﺎﻓﻪ ﮔﺮدﯾﺪ . ﻧﻤﻮﻧﻪ ﻫﺎی ﻣﺎﺳﺖ ﺗﻬﯿﻪ ﺷﺪه در ﯾﺨﭽﺎل ﻧﮕﻬﺪاری و وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و رﻧﮓ ﻣﺤﺼﻮل ﻃﯽ ﻣﺪت 21روز ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ . ﻧﺘﺎﯾﺞ: ﻧﺘﺎﯾﺞ اﯾﻦ ﺗﺤﻘﯿﻖ ﻧﺸﺎن داد ﮐﻪ اﻓﺰودن cbpeو ﮔﺬﺷﺖ زﻣﺎن ﻧﮕﻬﺪاری ﺗﺄﺛﯿﺮ ﻣﻌﻨﯽ داری ﺑﺮ وﯾﮋﮔﯽﻫﺎی ﻧﻤﻮﻧﻪ ﻫﺎی ﻣﺎﺳﺖ ﻣﻮرد ﺑﺮرﺳﯽ داﺷﺖ . ﺑﺎ ﺗﻠﻔﯿﻖ cbpe در ﻧﻤﻮﻧﻪ ﻫﺎی ﻣﺎﺳﺖ و ﺑﺎ ﮔﺬﺷﺖ زﻣﺎن ﻧﮕﻬﺪاری ، ﻣﻘﺎدﯾﺮ ph ﺳﯿﻨﺮزﯾﺲ و روﺷﻨﺎﯾﯽ ﻧﻤﻮﻧﻪ ﻫﺎ ﮐﺎﻫﺶ ﻣﻌﻨﯽ داری ﯾﺎﻓﺖ؛ اﻣﺎ ﻣﯿﺰان ﻣﺎده ﺧﺸﮏ، ﻇﺮﻓﯿﺖ ﻧﮕﻬﺪاری آب (whc ) و ﭘﺎراﻣﺘﺮﻫﺎی رﻧﮓ b* a* اﻓﺰاﯾﺶ ﯾﺎﻓﺖ.ﻧﺘﯿﺠﻪ ﮔﯿﺮی: ﺑﺮاﺳﺎس ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه، ﺗﻤﺎﻣﯽ ﻧﻤﻮﻧﻪ ﻫﺎی ﺣﺎوی cbpeاز ﺳﯿﻨﺮزﯾﺲ ﮐﻤﺘﺮ و whcﺑﯿﺸﺘﺮی ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﺮﺧﻮردار ﺑﻮدﻧﺪ. ﺑﻨﺎﺑﺮاﯾﻦ، ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ آن ﮐﻪ ﺳﯿﻨﺮزﯾﺲ ﯾﮑﯽ از ﻣﻬﻤﺘﺮﯾﻦ ﭘﺪﯾﺪهﻫﺎی ﻧﺎﻣﻄﻠﻮب در ﻣﺎﺳﺖ ﻣﯽﺑﺎﺷﺪ، اﺳﺘﻔﺎده از cbpe ﺑﺎ رﻧﮓ ﻫﺎی ﻣﺨﺘﻠﻒ ﺟﻬﺖ ﺗﻮﻟﯿﺪ ﻣﺎﺳﺖ ﻓﺮاﺳﻮدﻣﻨﺪ ﺑﺎ ﮐﯿﻔﯿﺖ ﺑﺎﻻﺗﺮ (ﺧﻮاص آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﺑﯿﺸﺘﺮ وﺳﯿﻨﺮزﯾﺲ ﮐﻤﺘﺮ) ﭘﯿﺸﻨﻬﺎد ﻣﯽ ﺷﻮد .

evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract

background: yogurt is one of the most popular fermented milk products, which affords an excellent source of essential nutrients such as vitamins, calcium, and proteins. it also provides valuable lactic acid bacteria that are beneficial to the function of human gut microbiota. however, plain yogurt lacks a variety of health-beneficial antioxidant substances particularly phenolic compounds, and vitamin c. aims: the aim of this study was to evaluate the effect of the addition of concentrated bell pepper extract (cbpe) with three different colors on the physicochemical and color properties of set yogurt. methods: bell peppers with yellow, orange, and red colors were washed and crushed by a blender and the extract juices were prepared with 30% t.s. for yogurt production, 5% cbpes were added to the milk used for yogurt making. the yogurt samples were kept at refrigerator and analyzed for physicochemical characteristics and color values during 21 days of storage. results: results showed that the incorporation of cbpe in the yogurt samples and the storage period had a significant impact on the studied parameters. with the incorporation of cbpe in the yogurt samples and with the passage of storage time, the amounts of ph, syneresis and lightness significantly decreased, while the amounts of total solids, whc and a* and b* values increased. conclusion: based on the obtained results, all the samples containing cbpe had less syneresis and more whc than the control sample. therefore, considering that syneresis is one of the most important undesirable phenomena in yogurt, it is suggested to use cbpe with different colors to develope functional yogurt with high-quality (more antioxidant properties and less syneresis).