نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران
3 معاونت آموزش و تحقیقات، شرکت شیر پاستوریزه پگاه تهران، تهران،ایران
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
In this study,the effect of protease inhibitors of soybean seed extract (0, 100, 300, 500 Trypsin Inhibitor Units),cowpea(0, 100, 300, 500 Trypsin Inhibitor Units) and the combination of soybean seed extract(50, 150, 250 Trypsin Inhibitor Units) and cowpea (50, 150, 250 Trypsin Inhibitor Units) on some characterictics of pasteurized cream samples over 13 days at 3-day intervals was investigated.The results showed that there was significant difference between the treatments and during storage on acidity,viscosity, syneresis, peroxide
value,anisidine index and microbial total count(p < 0.05);so that acidity,viscosity,syneresis,peroxide value increased by adding treatments and anisidine index and microbial total count decreased and acidity,
syneresis,microbial total count,peroxide value and anisidine index have been increased during storage but viscosity has decreased during storage.Significant difference in the inhibitory of treatments was observed (p < 0.05)but the difference during storage was not significant (p>0.05)and greater concentration of the extracts has obtained higher percentage of inhibition, and because the percentage of inhibition in the sample containing soybean seed extract with the activity of 500 Trypsin Inhibitor Unit per Milliliter is more than the sample containing soybean seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter and cowpea seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter , it can be stated that soybean seed extract has act stronger than cowpea seed extract. No significant difference between the treatments and during storage was observed in sensory evaluation (p>0.05).Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.
کلیدواژه‌ها [English]
)