جستجوی مقالات مرتبط با کلیدواژه « dairy dessert » در نشریات گروه « صنایع غذایی »

 The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures should be taken to increase milk consumption in society and increase the diversity of these products (Keshtkaran et al., 2013). Gelatin as one of the gelling agents used in dairy desserts is a hydrocolloid with unique functional properties and has been used in various industries for a long time (Karim & Bhat, 2008). Gelatin is extracted from the partial hydrolysis of skin collagen, white connective tissue, and animal bones. One of the problems with using gelatin in dairy desserts is the instability at ambient temperature. Therefore, it is necessary to evaluate the characteristics of other native hydrocolloids as an alternative. Tragacanth is a dried gum secreted from several plant species and Iran is the largest exporter in the world. Structurally, the material is regular, odorless and hard. It can be used in various food products. The simultaneous utilization of hydrocolloid mixtures is used to create a synergistic property and to improve these products. Starch originated from a variety of sources , including corn, rice, wheat, potatoes, cassava, bananas, and sorghum (Murphy, 2000) is used in the food industry. Among the sources of starch production, wheat is cultivated in large quantities in Iran.

 In this study, pasteurized milk was purchased from Salamat Dairy Products Company, gelatin made in Pakistan, tragacanth gum and Gonabad wheat starch were purchased from Kian Shimi Company and sugar and vanilla were purchased from confectionery stores located in Mashhad. Ingredients for dessert production include 80% milk, 10% sugar, 0.1% vanilla, tragacanth gum at concentrations of 1.3%, 1%, and 0.7% and starch at concentrations of 3% , 2%, and 1% by weight (powder selection) according to the method of Tarrega et al. 2004 with a slight modification. A sample containing 1.5% gelatin was considered as a control sample. The mixture was heated to 90 ° C for 20 minutes, stirring at medium speed. The samples were then placed in special containers and cooled to ambient temperature. Prior to testing, the samples were refrigerated (4-5 ° C) for 24 hours. The samples were coded based on the concentration of gum and starch (: T% of tragacanth gum and: S% of wheat starch).

 The flow behavior in all dairy dessert samples was similar to the control  and was pseudoplastic type. The Power model was selected as the best model (R <98, RMSE> 1.6). As the concentrations of tragacanth gum and wheat starch increased, the parameters of hardness, consistency, adhesion and adhesion strength increased significantly, and the samples 0.7T2S, 0.7T3S and 1T, 1S had the same value in terms of all textural parameters. At constant concentration of starch, with increasing tragacanth gum from 0.7% to 1.3%, the rate of syneresis of samples decreased from 0.34% to 0.06% and at constant concentration of gum, with increasing concentration of wheat starch, Syneresis decreased significantly from 0.34 to 0.24%. Increasing the shelf life of the samples naturally led to an increase in syneresis. In the samples 0.7T3S, 1T3S, 1T2S, and 1.3T3S, the increase of syneresis occurred to a lesser extent.. According to the results of analysis of variance, the effect of gum on zeta potential was very significant (p <0.05). Increasing the concentration of hydrocolloids in most samples led to an increase in the amount of negative charge and zeta potential. In most samples, at a constant concentration of tragacanth gum, with increasing the concentration of wheat starch from 1% to 3%, the span decreased, while at a constant concentration of starch, the increase in tragacanth gum from 0.7% 0 to 1.3% led to increase the span. Among the dairy dessert samples, 5 dairy dessert samples include: 0.7T2S, 0.7T3S, 0.7T1S, 1T2S and 1.3T1S, were selected the best in terms of physical and rheological characteristics to the control sample. They were more similar, selected and used for sensory evaluation. The results of comparing the mean of the data showed that different concentrations of tragacanth gum and wheat starch had a significant effect on the sensory characteristics of the samples including: color, flavor, sweetness, adhesion, gum state and overall acceptance (P> 0.05) and increasing the concentration of tragacanth gum and wheat starch had no significant effect on other sensory properties (p> 0.05).

 In general, due to the similarities of the physical, rheological and sensory properties of the treatment samples with the control, 1S1T sample  was selected as the most suitable sample to replace the sample containing gelatin.

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.

This study aimed to produce Lactobacillus Plantarum bacteria and the Echinophora platyloba extract nanoemulsions by sodium alginate to enrich dairy dessert based on camel milk. For this, the amount of 0.6, 1.25, and 2.5% Echinophora platyloba extract was added to dessert. Extract nanoemulsion, dairy desserts physicochemical, microbial, and overall acceptance was tested. The viability of probiotic bacteria was performed on 1, 11, and 21 days in three replications. The results showed the formation of fine and uniform particles. The nanoemulsion of the extract caused more preservation of phenolic compounds and thus increased their antioxidants. The diffusion result shows that Escherichia coli and Candida albicans were the most resistant and sensitive microorganisms, respectively. The nanoemulsion of the extract showed the MIC and MBC on Escherichia coli, Candida albicans, and Aspergillus niger. However, no statistically significant difference was observed between the MIC of the free and nanoemulsion extract on Staphylococcus aureus. Dairy desserts test showed an increase in acidity, ash and overall acceptance, a decrease in pH and moisture with an increase in the concentration of the fine-grained extract, and the storage time.  The used extract had no significant effect on the amount of fat and protein in the treatments. The microbial test showed that bacteria did not grow against the microencapsulated extract. An increase in the viability of probiotic bacteria in dairy desserts was also reported. Therefore, dessert milk based on camel milk can be introduced as a beneficial probiotic product.

Dairy desserts are milk-based products that play an important role in maintaining the mankind diet because of their nutritional value. The aim of this study is to investigate the effect of adding millet flour on quality characteristics of dairy desserts based on rice flour. Desserts were produced using millet flour at different contents (0, 10, 20, 40 and 50%) and their physicochemical, textural and sensory properties were investigated. The results showed that desserts with millet flour had less moisture content and sugar, but more ash and fat content (p˂0.05). The acidity and pH of the dairy dessert samples were affected by the storage time and the amount of millet flour. With increasing time, the acidity of the product increased and pH decrease due to the prebiotic properties of millet flour, which provides the conditions for better growth and development of lactic acid bacteria. Millet flour decreased L * value, but indices a * and b * values increased significantly (p˂0.05). The results of texture tests showed that with increasing the concentration of millet flour, the texture properties (hardness, adhesion and resilience) of dairy desserts improve. Evaluation of sensory characteristics of the samples indicates that desserts with low and medium amounts of millet flour had the highest sensory acceptability amount.

With enough food production in today's world, many people in the community are struggling with nutrient deficiencies and are in fact struggling with hidden hunger. The World Health Organization estimates that at least 1 in 5 people in the world suffer from iodine, zinc, iron, folic acid, calcium and vitamin A and B deficiencies (Bouis and Saltszman, 2017).Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013). Dairy dessert is a product that contains at least 50% fresh cow's milk or reconstituted milk that is prepared with authorized additives after the heat process (Miyani et al., 2016). Dairy dessert is among the children's favorite foods with its main components being milk and milk products. Vitamins are divided into two groups of water and fat soluble. Vitamins A and D are fat-soluble vitamins that are very common (Calvo and Whiiting, 2013). Vitamins A and D3 deficiency is one the most common micronutrients deficiency in most communities. Milk-based dairy products are important carriers for enrichment of foods with fat-soluble vitamins. Vitamins A or retinol are used to improve the eyesight of people in low light, such as at night and maintain eye surface health, body defense and skin health. Vitamin A does not exist purely in plant sources, but in its precursors, carotene, in various forms. It is present in 4 forms of retinol, retinal and retinoic acid (Fennema, 2008). Vitamin D, called calcifrol, is one of the essential vitamins and fat-soluble vitamins that help bone growth and health by controlling calcium and phosphorus balance. It helps in bone metabolism by enhancing the absorption of phosphorus and calcium from the intestines and by reducing the excretion of the kidneys, as well as by translating the cells of the cell's nuclei into cell growth (Holick, 2006). Probiotics are living microorganisms exerting healthful effects on the host via balancing the intestinal microflora mainly marketed as probiotic dairy products. The objective of this study was to assess the feasibility of enrichment of probiotic dairy dessert with vitamin A and D3.

To do so, vitamin A (2000, 4000, 6000 lu/l) and vitamin D3 (400,500, 600 lu/l) individually and combind (4000 lu/l vitamin+500 lu/l vitamin D3) were added to the dairy dessert inoculated with Bifidobacterium bifidum (108 cfu/ml). Physicochemical (pH by pH meter WTW model, acidity by the method titration in the presence of phenolphthalein with with 0.1 normal NaOH, dry matter by the method weight difference, hardness by Texture Analyzer, colorimetric (L*, a*, b*) by 14-megapixel digital camera and Photoshop CS5 application, syneresis by measuring the diameter of the created aura (100 g / cm) on the filter paper, vitamin A and vitamin D3 by HPLC), microbial (probiotic bacterial count by MRS-Agar medium ) and sensory (flavor, color, texture, and total acceptance by Hedonic 5-point) properties were evaluated over 28-d storage at 4°C. Data were analyzed by two-way and one-way variance Duncan test at 95% confidence level by using SPSS 21.

The results showed that pH, hardness, vitamin D3, vitamin A and viability reduced and acidity and syneresis increased over time. The highest viability was found for T5 (2000 lu/l vitamin A+ 108 cfu/ml Bifidobacterium) showing no significant difference from other treatments (p>0.05). This may be due to the metabolic activities of Bifidobacterium bifidum by consuming nutrients such as sugars in dairy dessert and producing organic acids. The pH and acidity of dairy products is affected by the balance between the nitrogenous compounds of the products resulting from proteolytic and lactic acid reactions resulting from the fermentation activity of lactic acid bacteria. Also, with time and increased activity of probiotic Bifidobacterium bifidum, acid production increased and could increase the acidity of the samples. The reason for the decrease in texture hardness during storage can be due to increased acidity and sequestration and a decrease in dry matter of the specimens during 28 days of storage. Some studies show that by decreasing the pH during storage, irregular and non-uniform protein networks are formed and lead to high hydration in the product. Investigation of dry matter changes of probiotic dairy desserts containing different concentrations of Vitamin A and D3 showed a slight decrease during dry matter storage of the samples but these changes were not statistically significant (p>0.05). According to the results, the color of the dessert samples became brighter with increasing amount of vitamin A, and the brightness of the samples decreased with increasing amount of vitamin D3 and the color of the samples tended to darken. This was due to the clearness of vitamin A powder and darker vitamin D3 than to vitamin A and dessert samples when added to the samples. Research has shown that vitamin A loss during storage is directly affected by light and indirectly by fat content and packaging conditions. Exposure to vitamin A-containing light at wavelengths less than 500 nm causes damage to vitamins such as A, C and riboflavin, and this is called photosynthesis. The results of sensory evaluation revealed that treatment and time had significant (p < 0.01) effect on the flavor, as the amount of vitamins A and D3 increased, flavor score decreased slightly. Added vitamins A and D3 had no significant effect on variations of color scores.

Given the results of sensory and viability evaluation, treatment containing 500 lu/l vitamin D3+ 4000 lu/l vitamin A+108 cfu/ml Bifidobacterium bifidum was selected as the superior treatment due to the highest bacterial viability and total acceptance and the presence of both vitamins A and D3 exerting healthful effects. Suggest to investigate the circumstances and the type of packaging to preserve vitamins A and D3 during storage, the relationship between oxidation and reducing the amount of vitamins A and D3 in dairy desserts and the role of vitamin A or D3 volatile and non-volatile flavor compounds in effect on dessert dairy.

In this study, the effect of various concentrations of date syrup as a sugar substitute in ratios of 0, 50 and 100% on quality characteristics of dairy dessert was evaluated. Properties of dairy dessert such as pH, acidity, rheological properties, sensory properties and viability of probiotics in 5 ˚c were determined. Results showed that by increasing date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364.1 mPa.s) and 100% date syrup treatments (599 mPa.s), respectively. Sensory properties were affected by date syrup concentrations. Treatment with 50% date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of viability of probiotic bacterial was observed in 100 and 50 % date syrup treatments, respectively. The results suggest that using of date syrup at concentrations of 50% improve sensory and physical properties and can increase viability of probiotic bacteria of dairy dessert samples.

The purpose of this study was to investigate the effect of two indigenous hydrocolloids (Cydonia oblonga and Lallemantia native gums) as a fat replacer in the production of low-fat milky dessert or this purpose the effects of these in quantities of 0.1 0.2 0.3% after 1 5 10 days of storage on physicochemical and sensory properties of low-fat milky dessert samples in comparsion with the control sample (without gum) was studied. . Hardness, chewiness and color parametes (b*L*) were decreased and a* parameter was increased as a result of gum addition. during storage the surface had a higher peaks and bumps than a low-fat dessert sample containing Cydonia oblonga and Lallemantia gums. , sweetness, and porosity were not affected by gums, but addition of  Lallemantia gum has  significant effect on its softness, gumminess, oiliness, color and  overall acceptance . Low fat dairy dessert samples containing 0.3 Lallemantia gum and 0.3 Cydonia oblonga gum had the highest score in sensory evaluation among the assessors. This study showed that Cydonia oblonga and Lallemantia gums could be used as a fat replacer and texture Improver in dairy desserts.

Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These products contain mainly milk, thickeners, sugar, flavoring compounds and colorant, and have a jelly structure. Sugar is used as a sweetener in the production of desserts. The grape juice concentrate is one of the traditional products of Iran's grapevine region, which accounts for about 5 to 20 percent of Iranian grapes used to make grape juice concentrate. Grape juice concentrate contains high levels of natural sugars, minerals, vitamins, organic acids and antioxidants. Therefore, grape juice concentrate can be used as a sugar replacer sweetener. 

In order to reduce the amount of sucrose in dessert and its replacement with grape juice concentrate, different ratio of grape juice concentrate (0, 5, 7.5 and 10%) were used. To prepare dessert samples, wheat starch was first added to milk at 4%w/w, and then 0.5%w/w gelatin and sugar were added and mixed until all ingredients were completely dissolved in the milk. Then, it was heated to 95°C and stirred at 270 rpm for 15 minutes, then cooled to 40 °C, and grape juice concentrate and water were added. The mixture was finally filled into the dishes. Samples were subjected to physicochemical, microbial and sensory evaluation after 48 hours of storage at 4 °Ċ. The AOAC (2000) methods were used for measuring the moisture content and fat. The amount of carbohydrate, acidity, and pH were calculated based on method of Ebrahimi et al (2018). To measure the free radicals inhibition by DPPH, method Kamkar (2009) was followed. The color analysis was performed based on the method of Hosseini et al (2019). The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. Texture parameters include hardness (N), cohesiveness, springiness (cm), gumminess (N), chewiness (N.cm), adhesiveness were determined by texture analyzer as described by AOAC (2000). The sensory attributes were evaluated by 15 panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out. Data analyzed with SPSS software and means were compared with Duncan multiple range test.

The results showed that the increase in the amount of grape juice concentrate in dessert samples caused a significant (p< 0.05) increase in acidity, hardness, total solid, a*, and b* value, and percentage antioxidant activity and a significant (p<0.05) decrease in fat, sucrose, pH and L* index. Grape juice concentrate has no significant (p˃0.05) effect on the texture indexes, total count, mold and yeast. The results of microbial tests showed that the total bacterial count increased in samples of grape juice compared to control (p <0.05) but mold and yeast counts were not significantly different in dessert dairy samples (p˃0.05). It should be noted that the microbial count of the samples is in accordance with the standard dairy dessert No. 14725. Sensory evaluation indicated that the addition of grape juice concentrate in the dessert samples did not have any significant effect on the textural characteristics but increased the score of other sensory factors. The sample containing 10% of grape concentrate juice obtained the highest score in odor, sweetness, color, and acceptance, and since its other characteristics were standard, it was selected as the best treatment.

The purpose of the current study was to investigate the possibility of the replacing sugar with honey in the formulation of dairy dessert. Therefore, honey with the concentration of 0 (control), 25, 50, 75, 100% was added based on the weight of sucrose in the control formulation of the dairy dessert. The results showed that with increasing the concentration of honey in the formulation of dairy dessert, pH, dry matter, texture hardness were significantly (P≤0.05) decreased and acidity and syneresis increased. The results of color test showed that by increasing the concentration of honey in the formulation, the brightness index (L*) decreased and redness index (a*) and yellowing index (b*) increased. By increasing the concentration of honey in the formulation of dessert, the counting of microorganisms decreased and the content of phenolic and antioxidant compounds increased. The sensory evaluation of treatments showed that by adding honey to the treatments, the color score, appearance and overall acceptance did not have a significant difference with the control sample, but a slight score of texture due to the moisture content of honey was reduced and the flavor and taste score increased, which these changes were not statistically significant. Since the highest total acceptance score belonged to the 50% sugar replacement with honey, so the mentioned treatment is considered as the superior treatment in terms of sensory properties.