تاثیر روغن های خرفه و تخم کتان بر ویژگی‌های فیزیکوشیمیایی و حسی ماست

ﻣﺎﺳﺖ ﺑﻪ ﻋﻨﻮان ﯾﮑﯽ از ﻓﺮآورده ﻫﺎی ﺗﺨﻤﯿﺮی ﻣﯽ ﺗﻮاﻧﺪ ﺑﺴﺘﺮ ﻣﻨﺎﺳﺒﯽ ﺑﺮای اﻧﺘﻘﺎل ﻏﺬا-داروﻫﺎ و ﻋﺼﺎره ﻫﺎی ﺑﻪ دﺳﺖ آﻣﺪه از ﮔﯿﺎﻫﺎن در رژﯾﻢ ﻏﺬاﯾﯽ روزاﻧﻪ ﺑﺎﺷﺪ. ﺑﺮ ﻫﻤﯿﻦ اﺳﺎس اﺳﯿﺪﻫﺎی ﭼﺮب اﻣﮕﺎ-3 ﻣﻮﺟﻮد در ﮔﯿﺎﻫﺎﻧﯽ ﻫﻤﺎﻧﻨﺪ ﺧﺮﻓﻪ و ﺗﺨﻢ ﮐﺘﺎن ﻣﯽ ﺗﻮاﻧﻨﺪ ﮔﺰﯾﻨﻪ ﻣﻨﺎﺳﺒﯽ ﺑﺮای اﺳﺘﻔﺎده در ﺗﻮﻟﯿﺪ ﻣﺎﺳﺖ ﻫﺎی ﻓﺮاﺳﻮدﻣﻨﺪ ﺑﺎﺷﻨﺪ. در اﯾﻦ ﭘﮋوﻫﺶ، ﺗﺎﺛﯿﺮ ﺟﺎﯾﮕﺰﯾﻨﯽ روﻏﻦ ﺧﺮﻓﻪ در ﻏﻠﻈﺖ ﻫﺎی (0/5، 1/5، 2 %) و روﻏﻦ ﺗﺨﻢ ﮐﺘﺎن در ﻏﻠﻈﺖ ﻫﺎی (0/5، 1/5، 2 %) ﺑﺼﻮرت ﺗﮑﯽ و ﺗﻮام در ﻃﻮل ﻧﮕﻬﺪاری ﺑﺮ وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﻣﺎﺳﺖ در روز ﭘﺲ از ﺗﻮﻟﯿﺪ در دﻣﺎی 4 درﺟﻪ ﺳﺎﻧﺘﯽ ﮔﺮاد ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ارزﯾﺎﺑﯽ ﭘﺮوﻓﺎﯾﻞ اﺳﯿﺪﻫﺎی ﭼﺮب ﻧﺸﺎن داد ﮐﻪ در ﺟﺎﯾﮕﺰﯾﻨﯽ ﺑﺎ روﻏﻦ ﻫﺎی ﺧﺮﻓﻪ و ﺗﺨﻢ ﮐﺘﺎن در ﺗﯿﻤﺎرﻫﺎ، ﻣﯿﺰان اﺳﯿﺪﻫﺎی ﭼﺮب اﺷﺒﺎع ﮐﺎﺳﺘﻪ ﺷﺪه و ﺑﻪ ﻣﯿﺰان اﺳﯿﺪﻫﺎی ﭼﺮب ﻏﯿﺮاﺷﺒﺎع اﻓﺰوده ﺷﺪ. ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﻧﺸﺎن داد ﮐﻪ اﺳﺘﻔﺎده از روﻏﻦ ﻫﺎی ﺧﺮﻓﻪ و ﺗﺨﻢ ﮐﺘﺎن در ﺗﻮﻟﯿﺪ ﻣﺎﺳﺖ، ﻣﻮﺟﺐ ﮐﺎﻫﺶ ph و اﻓﺰاﯾﺶ اﺳﯿﺪﯾﺘﻪ، ﻣﺎده ﺧﺸﮏ و ﻣﯿﺰان آب اﻧﺪازی در ﺗﯿﻤﺎرﻫﺎ ﻧﺴﺒﺖ ﺑﻪ ﺗﯿﻤﺎر ﺷﺎﻫﺪ ﺷﺪ (0/05≥p). از ﻃﺮﻓﯽ دﯾﮕﺮ وﯾﮋﮔﯽ ﻫﺎی ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﻫﻤﺎﻧﻨﺪ ﻣﯿﺰان ﭼﺮﺑﯽ در ﺗﯿﻤﺎرﻫﺎ دﺳﺘﺨﻮش ﺗﻐﯿﯿﺮ ﻣﻌﻨﯽ دار ﻧﺸﺪﻧﺪ (0/05 ˃p). از ﺳﻮﯾﯽ دﯾﮕﺮ ﺣﺴﺎﺳﯿﺖ ﺑﻪ اﮐﺴﯿﺪاﺳﯿﻮن در ﺗﯿﻤﺎرﻫﺎ راﺑﻄﻪ ی ﻣﺴﺘﻘﯿﻤﯽ ﺑﺎ ﻣﯿﺰان ﺟﺎﯾﮕﺰﯾﻨﯽ ﺑﺎ روﻏﻦ ﻫﺎی ﺧﺮﻓﻪ و ﺗﺨﻢ ﮐﺘﺎن داﺷﺖ، ﭼﺮاﮐﻪ ﺗﻤﺎﻣﯽ ﺗﯿﻤﺎرﻫﺎ ﺑﻪ ﺻﻮرت ﻣﻌﻨﯽ داری ﻣﯿﺰان اﻧﺪﯾﺲ ﭘﺮاﮐﺴﯿﺪ ﺑﺎﻻﺗﺮی را ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ی ﺷﺎﻫﺪ از ﺧﻮد ﻧﺸﺎن داد (0/05 ≤ p). ارزﯾﺎﺑﯽ ﺣﺴﯽ ﺗﯿﻤﺎرﻫﺎی ﻣﺎﺳﺖ ﻧﯿﺰ ﻧﺸﺎن داد ﮐﻪ ﮐﺎرﺑﺮد روﻏﻦ ﻫﺎی ﺧﺮﻓﻪ و ﺗﺨﻢ ﮐﺘﺎن ﺑﻪ ﺟﺰ در درﺻﺪﻫﺎی 1/5 و 2 درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ، ﺗﻔﺎوت ﻣﻌﻨﯽ داری را در وﯾﮋﮔﯽ ﻫﺎی ﺣﺴﯽ اﯾﺠﺎد ﻧﮑﺮدﻧﺪ. ﺑﻪ ﻃﻮر ﮐﻠﯽ ﻣﯽ ﺗﻮان ﻧﺘﯿﺠﻪ ﮔﺮﻓﺖ ﮐﻪ اﻣﺘﯿﺎز ﭘﺬﯾﺮش ﮐﻠﯽ ﺗﯿﻤﺎر ﺣﺎوی 0/5 درﺻﺪ از روﻏﻦ ﺧﺮﻓﻪ ﺑﺎﻻﺗﺮ از ﺗﯿﻤﺎر ﺷﺎﻫﺪ ﺑﻮد ﺑﻪ ﻋﻨﻮان ﺗﯿﻤﺎر ﺑﺮﺗﺮ اﻧﺘﺨﺎب ﺷﺪ.

The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. The purpose of this study was to study the effect of the addition of Purslane Oil and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics. In this study, the effect of using Purslane Oil Concentrations (0/5%, 1/5%, 2%) and Flaxseed Oil Concentrations (0/5%, 1/5%, 2%) individually and simultaneously on Yogurt Physicochemical and Organoleptic Characteristics at 4 C and over time intervals. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The obtained results physicochemical properties demonstrate that application of Purslane and flax seeds oil led to a significant reduction in pH and enhancement in acidity values (p≤0.05). While crude fat and dry matter content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher proxide values than control sample (p≤0.05). In addition, sensorial investigation of samples implied the fact that Purslane and flax seeds oil usage doesn’t change the organoleptic features (except in 1.5 and 2 percent substitution) which is eventually caused greater acceptance of treatment with 0.5 percent Purslane oil than control and selected as the best treatment