نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
2 گروه علوم و صنایع غدایی، واحد سوادکوه، دانشگاه آزاد اسلامی، سوادکوه، ایران.
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
Introduction: Today, considering the daily growth rate of cardiovascular diseases, the tendency for consumption of low-fat products and use of plant-based foods such as nuts and seeds depending on the profile of fatty acids is increasing. Functional products are foods that go beyond basic nutritional needs, have valuable properties and health for the human body. Due to the use of chemicals (such as dyes, sweeteners, preservatives, etc.) in beverages and their adverse effects on human health, researchers today are looking for ways to optimize traditional and natural beverages. Meanwhile, in the society today, mixed drinks have a special place. Therefore, the purpose of this study was to produce a new useful drink using walnut kernel, based on whey powder and inulin.
Methods: For this purpose, to evaluate the sensory properties, the formulation of this drink includes walnut (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and improves sensory properties (0.1, 0.2 and 0.3% by weight) was optimized by the response surface methodology.
Results: The best overall sensory property was that of the formulation containing 5% whey powder, 7% walnuts, and 0.3% inulin. Due to the high importance of whey powder in most sensory properties as well as whey powder-inulin interaction, the most important interaction in the analysis of interactions on sensory properties was recognized.
Conclusion: The use of powdered cheese, walnut kernels and inulin in appropriate proportions leads to the production of a drink with high acceptance by the tasting judges, which can be used as a healthy and useful snack.
کلیدواژه‌ها [English]
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