دانلود ترجمه مقاله ماندگاری ماست سویا غنی شده با آهن و کلسیم در مدت ذخیره سازی

• فهرست مطالب:

 یچکیده
مقدمه
مواد و روش ها
طرح آزمایشی
شیرسویا، مواد شیمیایی و غربال باکتریایی
تولید ماست سویا
اندازه گیری اسیدیته
شمارش سلول زیستا و قابل رشد
تعیین ویسکوزیته و غلظت
کمیت پذیر کردن آهن و کلسیم
ارزیابی حسی
تحلیل آماری
نتایج و بحث
تغییر pH در مدت زمان تخمیر
اندازه گیری اسیدیته
شمارش سلول زیستا و قابل رشد
ویسکوزیته و غلظت
غلظت های آهن و کلسیم
ارزیابی حسی ماست های سویا
نتیجه گیری

• بخشی از ترجمه:

اضافه کردن آهن (۲/۱ میلی گرم آهن/ ۱۰۰ میلی لیتر- فروس سولفات میکروانکپسوله شده) و کلسیم (۰/۶۰ میلی گرم کلسیم/ ۱۰۰ میلی لیتر- سیترات کلسیم) به ماست سویا اثر قابل توجهی بر ویژگی های حسی، غلظت و اسیدیته ی قابل عیار گیری نداشت. انبارش در مدت ۲۸ روز در ۱۰ درجه ی سانتی گراد اثر معنی داری بر ویژگی های تغییر شکل پذیری و حسی ماست سویای غنی شده با آهن و کلسیم و ماست سویای کنترل نداشت، به رغم تغییرات مشاهده شده در pH، اسیدیته ی قابل عیار گیری و شمار سلول های زیستا. در نتیجه، کار حاضر توسعه ی ماست سویای غنی شده با آهن و کلسیم را، در مدت ثابت ۲۸ روز در ۱۰ درجه ی سانتی گراد، فراهم می سازد، که می تواند در جلوگیری و کنترل کمبود های ماده ی معدنی در جمعیت کل مورد استفاده قرار گیرد.

• بخشی از مقاله انگلیسی:

Iron defi ciency is one of the most severe and important nutritional defi ciencies in the world today. All age and economic groups are affected, but young children and women of reproductive age have increased requirements for iron, placing them at major risk of defi ciency and related adverse consequences. 1,19 Iron defi ciency adversely affects the cognitive performance, behavior, and physical growth of children, immune status, physical capacity and work performance of all age groups and increases perinatal risks for mothers and neonates.20 Strategies for prevention of iron defi ciency include food fortifi cation, that exhibit an adequate benefi t-to-cost. The key to success of fortifi cation process is the choice of vehicle (food or beverage) and iron source. Fortifi cation vehicle must be low cost, being accessible to whole population, and to exhibit high nutritional value.8 Soybean and its derivates represent an excellent source of high quality protein, with low content of saturated fat and a great amount of dietary fi ber and bioactive components like the isofl avones.11 In addition, soymilk and its fermented products constitute an alternative for lactose intolerant people. In this way, soy yogurt could be a suitable vehicle for iron fortifi cation, since it has high nutritional value and low-cost. However, calcium content of soymilk is lower that found in cow’s milk, being necessary the addition of this mineral to improve its nutritional properties. The selection of an appropriate source of iron and calcium is important for the product fi nal quality. Ferrous sulfate is a bioavailable iron source being soluble in neutral and/or acidic aqueous environments but that may cause sensorial changes, reducing product acceptability and shelf life.7 In addition, soy components could react with iron and impaired your bioavailability. On the other hand, the tendency for calcium to coagulate the protein and cause gelation of soy beverages during the storage may diffi cult the fortifi cation process.21 Developing a fortifi cation technology that makes the bioavailable iron and calcium sources more compatible with the food vehicle remains a challenge. In previous studies we obtained a soy yogurt fortifi ed with microencapsulated ferrous sulfate or with calcium citrate with adequate sensorial and technological characteristcs. 15, 16, 17 However, the effect of simultaneous fortifi cation of soy yogurt with iron and calcium did not be studied. The purpose of the present work was to prepare a soy yogurt, fortifi ed with iron and calcium, and verify the viability and acidifying activity of starter culture, rheological properties and sensorial characteristics of this product during the storage period. MATERIAL AND METHODS Experimental Design Soy yogurts were manufactured with 1.2 mg of iron and 60.0 mg of calcium per 100 ml or without minerals addition (control sample). Iron and calcium was measured at the end of the experiment. Titratable acidity, viable cells, viscosity, consistency and sensory properties were determined at days 0, 7, 14, 21 and 28. The pH was measured during the fermentation time and at days 0, 7, 14, 21 and 28. Soymilk, Chemicals and Bacterial Strain Whole soybean (Foscarim variety) was boiled at 95°C for 5 minutes and the hydrated beans were drained and triturated. Soymilk was separated from insoluble residue by centrifugation and fi ltration (nylon fi lter). The extract was diluted (soy extract/ water ratio = 1:6), homogenized and pasteurized. Soy yogurt was fortifi ed at a concentration of 1.2mg Fe/100ml with microencapsulated ferrous sulfate. To prepare this compound, ferrous sulfate hydrate (FeSO4 .7H2 O) was encapsulated with partially hydrogenated lecithin (Epikuron 200 SH, Lucas Meyer Ind. Com. Exp. Ltda).17 Calcium citrate (60.0mg Ca/100ml, obtained from Montedison Farmacêutica) was used for calcium fortifi cation. Microencapsulated ferrous sulfate and calcium citrate was chosen as a suitable source for soy yogurt fortifi cation in a preliminary study based on its sensory, chemical and bioavailability properties. 5,7,13,15,16,17 Streptococcus thermophilus and Lactobacillus delbruechii subsp. bulgaricus were obtained from commercial culture (Rich®, Chr. Hansen, importated by Chr. Hansen, Valinhos, SP, Brazil). Soy Yogurt Manufacture Soy yogurt was manufactured at UNISOJA (Development and Production Unit for Soybean Derivatives) in the Food and Nutrition Department of the School of Pharmaceutical Sciences, UNESP at Araraquara (SP, Brazil), following the method described by Rossi et al.

دانلود رایگان مقاله انگلیسی

خرید ترجمه فارسی مقاله