نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،آموزش و ترویج کشاورزی، مشهد، ایران
2 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
3 کارشناس ارشد صنایع غذایی
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
This research was carried out with the aim of producing functional reduced fat cream containing natural gums. The gums used included tragacanth at two levels (0.3 and 0.4%), olibanum at two levels (0.2 and 0.3%), and Farsi at two levels (0.5 and 0.7%). . The amount of cream fat was set at 15%. Watering amount (grams), viscosity (centipoise) and sensory texture were measured for each of the treatments. The results were analyzed in the form of a completely random design with 3 repetitions of analysis and average comparison. The results showed that the highest viscosity was observed in the cream sample containing 0.4% of tragacanth, 0.3% of olibanum and 0.7% of Farsi gum. Also, the amount of watering in this treatment was observed in the lowest amount. Finally, the sensory test of the texture showed that according to the judges, this sample had a more suitable texture. According to the results, production of low-fat cream containing 0.4% of tragacanth, 0.3% of olibanum and 0.7% of Farsi gum are recommended.
کلیدواژه‌ها [English]
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