عنوان

تاثير فيبر ذرت بر ویژگی های فيزیکی شيميایی، رئولوژیکی و حسی ماست همزده

Abstract: Yogurt is one of the most important fermentation products of milk, which is produced from lactic fermentation of milk by yogurt-initiating bacteria including Streptococcus thermophilus and Lactobacillus bulgaricus. Due to the increase in public awareness of the health benefits of our yogurt in recent decades, its production and consumption has increased significantly. Stirred yogurt refers to a group of milk products that are stirred after fermentation. Yogurt is a good option for producing functional products due to its high nutritional value. Adding fiber compounds with the aim of enhancing the nutritional value of yogurt can play an important role in improving the health status of society and also improve the sensory and physicochemical properties of yogurt. Fiber from cornstarch is a soluble fiber that can be used in dairy products, including milk and yogurt, to enrich these products. Fiber can also be used as a prebiotic as a fat substitute in yogurt. The aim of this study was to investigate the effect of adding soluble fiber of corn to stirred yogurt on the physicochemical, sensory and rheological properties of yogurt samples and compare them with the control sample. The physicochemical properties of yogurt including pH, acidity, dry matter, syneresis, water holding capacity as well as viscosity and sensory properties of yogurt samples during three weeks of refrigeration were investigated. The results showed that the addition of corn fiber had no significant effect on the pH and acidity of yogurt samples (P <0.05). Based on the obtained results, the addition of corn fiber improved the hydration properties of yogurt samples. Increase in the percentage of corn fiber in the formulation caused a significant decrease (P <0.05) in the amount of syneresis of yogurt samples and also a significant increase (P <0.05) in the water holding capacity of yogurt samples. Increasing the amount of corn fiber to 9% increased the dry matter content of yogurt samples from 15.32 to 23.85%. The results of sensory evaluations also showed that the addition of corn fiber to 3% increased the overall acceptance of yogurt samples, but an increase of more than 3% had a negative effect on the overall acceptance parameter of the samples and reduced the overall acceptance score of the samples.