Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran.
J Dairy Sci. 2013 Aug;96(8):4794-803. doi: 10.3168/jds.2012-5942. Epub 2013 Jun 5.
Date syrup as a nutritional additive and safe alternative to added sugar is one of the best choices for milk flavoring. In this study, a flavored milk beverage was formulated using date syrup for flavoring the product and gum tragacanth to obtain an acceptable mouth feel. Steady shear and dynamic oscillatory rheological properties of the samples contained 3 concentrations (0, 0.1, 0.2, and 0.3%, wt/wt) of 2 types of gum tragacanth (Astragalus gossypinus and Astragalus rahensis) which at 3°C, were studied. Particle size distribution and colorimetric assays were determined by laser diffractometry and using reflection spectrometer, respectively. Sensory analysis was performed with 25 semitrained panelists, using a 5-point hedonic scale. The results showed that viscoelastic properties, flow behavior parameters, particle size, and color parameters (L*, a*, and b*, where L* represents lightness, a* represents the redness/greenness quality of the color, and b* represents the yellowness and blueness quality of the colors) were significantly affected by the concentration of the gum tragacanth and the severity of this effect was influenced by the type of gum. The use of appropriate type and concentration of gum tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product.
日期糖浆作为一种营养添加剂和安全的替代添加糖，是调味牛奶的最佳选择之一。在这项研究中，使用日期糖浆来调味产品，并使用刺槐豆胶来获得可接受的口感，配制了一种调味牛奶饮料。在 3°C 下，研究了含有 3 种浓度（0、0.1、0.2 和 0.3%，wt/wt）的 2 种刺槐豆胶（棉豆和 rahensis 豆）的样品的稳态剪切和动态振荡流变特性。通过激光衍射仪和反射分光光度计分别测定了粒径分布和比色测定。使用 25 名半训练有素的品尝员进行感官分析，采用 5 点喜好量表。结果表明，粘弹性性质、流动行为参数、粒径和颜色参数（L*、a和 b，其中 L表示亮度，a表示颜色的红/绿质量，b*表示颜色的黄/蓝质量）受到刺槐豆胶浓度的显著影响，而这种影响的严重程度受到胶的类型的影响。在日期牛奶配方中使用适当类型和浓度的刺槐豆胶可以通过影响产品的粒径和流动行为来改善质地和口感。
