وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻨﭘ ﯿ ﻨﻏ ﺲﺳوﺮﭘ ﺮ ﯽ
ا ﺎﺑ هﺪﺷ ﯾ
ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
دﺎﺷ ي راﻮﺘﺳا زو مﺮﺤﻣ ،1
ﯾﺮ
2ي دﺮﻓ ، ﯾ ﺠﻤﺗ ﻦ ﯿ ﺪ
3ي *
1 - ﻮﺠﺸﻧاد ي ﺮﺘﮐد ﯾ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮕ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ، ﯽ
ا ،جﺪﻨﻨﺳ ،جﺪﻨﻨﺳ ﺪﺣاو ﯾ
ناﺮ .
2 - دﺎﺘﺳا ﯾ رﺎ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ، ﯽ
جﺪﻨﻨﺳ ﺪﺣاو ا ،جﺪﻨﻨﺳ ،
ﯾ ناﺮ .
3 - دﺎﺘﺳا ﯾ رﺎ ﻮﻠﻋ هوﺮﮔ ﺳﺪﻨﻬﻣ و م ﯽ
ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ا ،جﺪﻨﻨﺳ ،نﺎﺘﺳدﺮﮐ هﺎﮕﺸﻧاد ، ﯾ
ناﺮ .
ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 17 / 02 / 1401
رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 22 / 03 / 1401
ﻠﮐ تﺎﻤﻠﮐ ﯿ
ﺪ ي :
ﻨﭘﯿ
،ﺲﺳوﺮﭘ ﺮ ا ﯾ ﻟﻮﻨ ﯿ
،ﻦ ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ
،غﺮﻣ
ﺴﺣ صاﻮﺧ ﯽ
،
ﺦﺳﺎﭘ ﺢﻄﺳ شور .
DOI: 10.22034/FSCT.19.126.163 DOR: 20.1001.1.20088787.1401.19.126.25.6
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
ا رد ﯾ دﺎﻘﻣ ﺮﺛا ﻪﻌﻟﺎﻄﻣ ﻦ ﯾ
ا ﻒﻠﺘﺨﻣ ﺮ ﯾ
ﻟﻮﻨ ﯿ ﻦ ) 0 ﺎﺗ 5 ﺪﺻرد ( ﻔﺳ ردﻮﭘ و ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
) 0 ﺎﺗ 10 ﺪﺻرد ( ﻣ ﺮﺑ ﯿ ﺌﺗوﺮﭘ ناﺰ ﯿ
ﺴﺣ صاﻮﺧ و ﻦ ﯽ
،ﻢﻌﻃ ﻣﺮﻧ ،ﻮﺑ ﯽ
، شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي و
ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ ﻨﭘ ﯿ ﺶﺨﭘ ﺲﺳوﺮﭘ ﺮ ﺬﭘ
ﯾ ﺳرﺮﺑ ﺮ ﯽ ﺪﺷ . ﺎﺘﻧ ﯾ ﺞ ﺦﺳﺎﭘ ﺢﻄﺳ شور ﻪﺑ )
(RSM رد
ﺰﮐﺮﻣ ﺐﮐﺮﻣ حﺮﻃ ﺐﻟﺎﻗ ي
) (CCD لﺪﻣ زﺎﺳ ي ﺰﺠﺗ و ﯾ ﻠﺤﺗ و ﻪ ﯿ ﺪﺷ ﻞ . اﺮﺑ ي ﻣﺎﻤﺗ ﯽ
ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ،ﺦﺳﺎﭘ دﺎﻘﻣ ﯾ ﺮ R2 لﺪﻣ ﺎﻫ رد هدوﺪﺤﻣ 86 / 0 ﺎﺗ 99 / 0 دﺎﻘﻣ و ﯾ ﺮ شزاﺮﺑ مﺪﻋ رﻮﺘﮐﺎﻓ
ﻨﻌﻣ ﯽ دﻮﺒﻧ راد )
05 /0
>
(P ؛ اﺮﺑﺎﻨﺑ ﯾ لﺪﻣ ﺖﺤﺻ ،ﻦ هداد شزاﺮﺑ رد ﺎﻫ
ﺋﺎﺗ ﺎﻫ ﯿ دﺮﮔ ﺪ ﯾ ﺪ .
ﻠﮐرﻮﻄﺑ ﯽ ا ، ﯾ ﻟﻮﻨ ﯿ ﻟو ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻦ ﯽ
ﻔﺳ ردﻮﭘ ﯿ اﺰﻓا ﺚﻋﺎﺑ غﺮﻣ ﻢﺨﺗ هﺪ ﯾ
ﺌﺗوﺮﭘ ﺪﺻرد ﺶ ﯿ
ﻦ
ﻨﭘﯿ ﺮ ﺪﺷ . اﯾ ﻟﻮﻨ ﯿ ﺑﻮﻠﻄﻣ ﺮﺛا ﻦ ﯽ
ﻣﺮﻧ ﺮﺑ ﯽ شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي ﻨﭘ ﯿ ﺳوﺮﭘ ﺮ ﻪﺑ ﺎﻣا ،ﺖﺷاد ﺲ وﯾ
رد هﮋ
ﻻﺎﺑ ﺖﻈﻠﻏ )
5 ﺪﺻرد ( ﺘﻣا ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯿ
ﺬﭘ و ﺎﻣورآ ،هﺰﻣ تازﺎ ﯾ
ﻠﮐ شﺮ ﯽ ﺪﺷ . ،ﻞﺑﺎﻘﻣ رد
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ ﺬﭘ و ﺎﻣورآ ،هﺰﻣ دﻮﺒﻬﺑ ﺚﻋﺎﺑ غﺮﻣ ﯾ
ﻠﮐ شﺮ ﯽ ﻨﭘ ﯿ ﻣﺮﻧ ﺎﻣا ،ﺪﺷ ﺲﺳوﺮﭘ ﺮ ﯽ
نآ
ﻧ و داد ﺶﻫﺎﮐ ار ﯿ
ﻧاﺪﻨﭼ ﺮﺛا ﺰ ﯽ
شﺮﺘﺴﮔ ﺮﺑ ﺬﭘ
ﯾﺮ ي ﺖﺷاﺪﻧ نآ .
ﮐﺮﺗ ﯿ ا ﺐ ﯾ ﻟﻮﻨ ﯿ ردﻮﭘ و ﻦ
ﻔﺳ ﯿ ﻢﺨﺗ هﺪ ﻔﻨﻣ تاﺮﺛا غﺮﻣ ﯽ
ﺪﻤﻫ ﯾ ﺴﺣ صاﻮﺧ ﺮﺑ ﺮﮕ ﯽ
ﻨﭘ ﯿ ﻨﻏ ﺲﺳوﺮﭘ ﺮ ﯽ
ﺪﻌﺗ ار هﺪﺷ ﯾ
ﻞ
و ﺪﻧدﺮﮐ ﺎﻬﻧ رد ﯾ و دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﺖ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺎﻘﻣ رد نآ ﯾ
ﺪﻧﺪﺷ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴ .
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯾ ﯽ اﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ
ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ﻨﭘﯿ ﺲﺳوﺮﭘ ﺮ ﺎﺑ
ﻨﭘ ندﺮﮐ طﻮﻠﺨﻣ ﯿ
ﺎﻫﺮ ي ﺒﻃ ﯿﻌ ﯽ ﺳر هرود ﺎﺑ ﯿ
ﮔﺪ ﯽ
ﮏﻤﻧ ،بآ ،ﻒﻠﺘﺨﻣ ﺎﻫ
ي ﺴﻟﻮﻣا ﯿ نﻮ د و هﺪﻨﻨﮐ ﯾ
ﻨﺒﻟ ءاﺰﺟا ﺮﮕ ﯽ
و
ﻏﯿ ﻨﺒﻟﺮ ﯽ ﺛﺎﺗ ﺖﺤﺗ ﯿ تراﺮﺣ ﺮ ﻫد
ﯽ اﺮﺑ مواﺪﻣ ندﺮﮐ طﻮﻠﺨﻣ و ي
ﮑﺸﺗ ﯿ لﻮﺼﺤﻣ ﻞ ﯾ
ﻟﻮﺗ ﺶﻨﮐاو فﺮﻇ رد ﺖﺧاﻮﻨﮑ ﯿ
ﻣ ﺪ ﯽ دﻮﺷ ] 1 , 2 [ .
ﻨﭘﯿ ﻪﺒﺴﺳوﺮﭘ ﺮ ناﻮﻨﻋ
ﯾ ﻨﺒﻟ لﻮﺼﺤﻣ ﮏ ﯽ
ﺎﻬﻨﺗ ﻪﻧ وﺎﺣ ي ﺌﺗوﺮﭘ ﯿ و ﻦ
ﺑﺮﭼ ﯽ اراﺪﻬﮑﻠﺑ ،هدﻮﺑ ي
دﺎﻘﻣ ﯾ ﻬﺟﻮﺗ ﻞﺑﺎﻗ ﺮ ﯽ
ر ﯾ ﺬﻐﻣﺰ ي ﺎﻫ ي ﻢﻬﻣ
ﺴﻠﮐ ﺪﻨﻧﺎﻣ ﯿ ر و ﺮﻔﺴﻓ ،ﻢ ﯾ
وﻼﻓﻮﺒ ﯾ ﻣ ﻦ ﯽ ﺪﺷﺎﺑ . ﻨﭘﯿ ﻨﭽﻤﻫ ﺲﺳوﺮﭘ ﺮ ﯿ
ﻦ
ﺖﺳا ﻦﮑﻤﻣ وﺎﺣ
ي ﮐﺮﺗ ﯿ ﺘﻣﻼﺳ تﺎﺒ ﯽ
ﺶﺨﺑ ﺪﻨﻧﺎﻣ ﺘﭙﭘ ﯿ ﺎﻫﺪ ي
زﯾ ﺖﺴ و لﺎﻌﻓ ﻟ ﯿ ﺌﻟﻮﻨ ﯿ ﺳا ﮏ ﯿ جودﺰﻣ ﺪ ﺪﺷﺎﺑ
.
اﺮﻓ ﯾ ﺴﻟﻮﻣا ﺪﻨ ﯿ ﻢﻬﻣ ندﺮﮐ نﻮ ﺮﺗ
ﯾ اﺮﺑ ﺶﺨﺑ ﻦ ي
ﺑﺮﭼ تارذ ﺶﺨﭘ ﯽ
و
اﯾ ﻨﭘ رد ﻦﮕﻤﻫ ﺖﻓﺎﺑ دﺎﺠ ﯿ
ﺖﺳا ﺲﺳوﺮﭘ ﺮ ]
3 , 4 [ . ﮏﻤﻧ ﺎﻫ ي
ﺴﻟﻮﻣا ﯿ نﻮ ﺴﻠﮐ ،هﺪﻨﻨﮐ ﯿ
ﻢ ﺋﻮﻠﮐ تﺎﻔﺴﻓ ﯿ
ﺪ ي لﺎﺼﺗا ﻪﮐ ار هﺪﻨﻫد
لﻮﮑﻟﻮﻣ ﺎﻫ ي ﺋزﺎﮐ ﯿ ﺴﻟﻮﻣا نﺎﮑﻣا و هدﻮﻤﻧ ﻞﺣ ﺖﺳا ﻦ ﯿ
ندﺮﮐ ﻪﻧﻮ
ﺑﺮﭼ ﯽ ﺮﺗﺎﻣ رد دﻮﺟﻮﻣ ﯾ
ﻨﭘ ﺲﮑ ﯿ ﺋزﺎﮐ ﻂﺳﻮﺗ ار ﺮ ﯿ
ﻢﻫاﺮﻓ ﻦ
ﻣ ﯽ ﺪﻨﻨﮐ ] 5 [ . ﻃ ﯽ رواﺮﻓ ي ﻨﭘ ﯿ ﺲﺳوﺮﭘ ﺮ ﯾ
ﺴﻟﻮﻣا ﮏ ﯿ رد ﻦﻏور نﻮ
ﺎﭘ بآ ﯾ ﻪﺑ راﺪ ﺳو ﯿ ﺋزﺎﮐ ﻪﻠ ﯿ تﺎﻨ / ارﺎﭘ - ﺋزﺎﮐ ﯿ ﻫ تﺎﻨ ﯿ ور هﺪﺷ ﻪﺗارﺪ ي
ﺑﺮﭼ تارذ ﺢﻄﺳ ﯽ
ﮑﺸﺗ ﯿ ﻣ ﻞ ﯽ دﻮﺷ ] 5 [ . ﻘﺤﺗ ﯿ ﻔﻠﺘﺨﻣ تﺎﻘ ﯽ
درﻮﻣ رد
ﮐﺮﺗ ﺮﺛا ﯿ ﺳﻻﻮﻣﺮﻓ ﺐ ﯿﻮ
و ن اﺮﺷ ﯾ روآﺮﻓ ﻂ ي و ﺮﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي
دﺮﮑﻠﻤﻋ ي ﻨﭘ ﯿ ﺖﺳا هﺪﺷ شراﺰﮔ ﺲﺳوﺮﭘ ﺮ ]
4 - 10 [ . وﯾ ﮔﮋ ﯽ و ﺎﻫ
ﻨﭘ راﺪﻘﻣ ﯿ ﺎﭘ ﺮ ﯾ اﺮﺑ هدﺎﻔﺘﺳا درﻮﻣ ﻪ ي
ﻨﭘ ﺖﺧﺎﺳ ﯿ ﺛﺎﺗ ﺲﺳوﺮﭘ ﺮ ﯿ
ﻠﺻا ﺮ ﯽ
و ﺮﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي نآ دراد . ﻨﭘ راﺪﻘﻣ و عﻮﻧ ﯿ
ﺎﭘ ﺮ ﯾ ﺴﻟﻮﻣا ﮏﻤﻧ ،ﻪ ﯿ
نﻮ -
د و هﺪﻨﻨﮐ ﯾ
اﺰﺟا ﺮﮕ ي ﻣ ﺳﻻﻮﻣﺮﻓ رد هدﺎﻔﺘﺳا درﻮ ﯿ
ﻧ نﻮ ﯿ ﺮﺑ ﺰ
ژﻮﻟﻮﺋر ي ﻨﭘ باﺬﻣ هدﻮﺗ ﯿ
ﻃ ﺲﺳوﺮﭘﺮ ﯽ
رواﺮﻓ ي ﻧ و ﯿ ﺖﻓﺎﺑ ﺮﺑ ﺰ
وو ﯾ ﮔﮋ ﯽ ﺎﻫ ي دﺮﮑﻠﻤﻋ ي ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ
ﯽ ﺖﺳا راﺬﮔﺮﺛا ]
11 , 12 [ .
ﻨﭽﻤﻫ ﯿ ،ﻦ ﺎﻫرﻮﺘﮐﺎﻓ ﯾ ﯽ ﺳر ﻪﺟرد ﺪﻨﻧﺎﻣ ﯿ
ﮔﺪ ﯽ و ﻨﭘﯿpH ﺎﭘ ﺮ ﯾﻪ ، اﺮﺷ ﯾ ﻂ
روآﺮﻓ ي راﺪﻬﮕﻧ و ي
) ﺎﻣد ي ﻣ و تراﺮﺣ نﺎﻣز تﺪ ﻫد
ﯽ ﺖﻋﺮﺳ ،
ﻣ ،ندﺰﻤﻫ ﯿ ﺎﻣد و ندﺮﮐ دﺮﺳ ناﺰ ي
راﺪﻬﮕﻧ ي رﺎﺒﻧا رد ( هدﺎﻣ راﺪﻘﻣ ،
ﺑﺮﭼ راﺪﻘﻣ ،ﮏﺸﺧ ﯽ
ﺖﻈﻠﻏ و رﻮﻀﺣ ، ﯾ
نﻮ ﻪﺑ ﺎﻫ وﯾ هﮋ ﺴﻠﮐ ﯿ ،ﻢ
ﺪﺳ ﯾ ﻫ زا هدﺎﻔﺘﺳا و ﺮﻔﺴﻓ و ﻢ ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﻣﺮﺛﻮﻣ ﺎﻫﺪ ﯽ
ﺪﺷﺎﺑ ] 7 , 8 [ .
ﻨﭘﯿ ﺮ ﺎﭘ ﯾ ﺳﻻﻮﻣﺮﻓ رد هدﺎﻔﺘﺳا درﻮﻣ ﻪ ﯿ
،ﻢﻌﻃ،عﻮﻧ سﺎﺳا ﺮﺑ نﻮ
ﺳر ﯿ ﮔﺪ ﯽ ﻏ و ﺖﻓﺎﺑ ، ﯿ
ﻣ بﺎﺨﺘﻧا هﺮ ﯽ
دﻮﺷ ] 8 [.
ﺎﻨﺻ ﻪﻌﺳﻮﺗ ﺖﻠﻋ ﻪﺑ ﯾ
ﻨﺒﻟ ﻊ ﯽ ﻐﺗ و ﯿﯿ ﺎﺿﺎﻘﺗ تاﺮ ي
فﺮﺼﻣ نﺎﮔﺪﻨﻨﮐ
ﺳﻻﻮﻣﺮﻓ حﻼﺻا ﯿ
ﻨﭘ نﻮ ﯿ ﺎﻫﺮ ي دﻮﺒﻬﺑ ﺪﻨﻧﺎﻣ گﻮﻟﺎﻧآ و ﺲﺳوﺮﭘ
ﺬﻐﺗ صاﻮﺧ ﯾﻪ
ا ي ﺖﻣﻼﺳ تاﺮﺛا و ﺸﺨﺑ
ﯽ نآ ﺮﻃ زا ﺎﻫ ﯾ ﺶﻫﺎﮐ ﻖ
ﺑﺮﭼ راﺪﻘﻣ ﯽ
ﺮﻟﺎﮐ ﺶﻫﺎﮐ ،لوﺮﺘﺴﻠﮐ و ي
ﻏ و ﯿ ﻪﺟﻮﺗ درﻮﻣ هﺮ ﺖﺳا
] 6 , 13 [ .
اﯾ ﻟﻮﻨ ﯿ ﻠﭘ ﻦ ﯽ رﺎﮐﺎﺳ ﯾ ﺪ ي ﺎﻫﺪﺣاوزا ﻞﮑﺸﺘﻣ ي
ﺎﺒﻫﺪﺷ ﻞﺼﺘﻣ زﻮﺘﮐوﺮﻓ
ﭘﯿ ﺎﻫﺪﻧﻮ ي ﻠﮔ ﯿ زﻮﮑ ﯾ ﺪ ي β
1
→
ﺎﻬﺘﻧا ﺶﺨﺑ رد ﻪﮐ هدﻮﺑ2
ﯾ ﯽ ﺰﮐﻮﻠﮔ ﻪﺑ
ﻢﺘﺧ ﻣ ﯽ و هدوﺪﺤﻣ رد و دﻮﺷ ﺳ
ﯿﻌ ﯽ ﮔ زا ﯿ نﺎﻫﺎ ﯾ ﻣ ﺖﻓﺎ ﯽ ﺎﻣا دﻮﺷ
ﻪﺑ رﺎﺠﺗ رﻮﻃ ي ر زا ﯾ ﻨﺳﺎﮐ ﻪﺸ ﯽ ﻣ لﺎﺼﺤﺘﺳا ﯽ
ردﻮﭘ ﻞﮑﺷ ﻪﺑ و دﻮﺷ
ﻣ ﻪﺿﺮﻋ رازﺎﺑ ﻪﺑ ﯽ
دﻮﺷ ] 14 [ . اﯾ ﻟﻮﻨ ﯿ ﻦ ﯾ ﻓ ﮏ ﯿ ژر ﺮﺒ ﯾﻤ ﯽ لﻮﻠﺤﻣ و
ﯾ ﮑ ﯽ ﻢﻬﻣ زا ﺮﺗ ﯾ ﺎﺟ ﻦ ﯾ ﺰﮕ ﯾ ﻦ ﺎﻫ ي ﺑﺮﭼ ﯽ ﺮﭘ ، ي ﺑﯿ ﺗﻮ ﯿ ﮏ ﺎﻫ ي ار ﯾ ﻧ و ﺞ ﯿ ﺰ
حﻼﺻا هﺪﻨﻨﮐ ﺎﻫ ي ﺖﻓﺎﺑ ﻌﺳﻮﺗ فﺪﻫ ﺎﺑ ﻪﮐ ﺖﺳا ﺎﻫاﺬﻏ ﻪ
ي ،اﺮﮕﻠﻤﻋ
ﺳﻻﻮﻣﺮﻓ رد ﯿ
اﺬﻏ داﻮﻣ نﻮ ﯾ
ﯽ ﻣ هدﺎﻔﺘﺳا ﯽ دﻮﺷ ] 15 [ . اﯾ ﺑ هدﺎﻣ ﻦ ﯽ -
ﺑ ،ﮓﻧر ﯽ اراد و ﻮﺑ ي ﺷ هﺰﻣ ﯿﺮ ﯾ ﻼﻣ ﻦ ﯾ ﮐﺎﺗو هدﻮﺑ ﻢ ﯿ
نآ زﺎﻫدﺎﻔﺘﺳاﺮﺑ ﺪ
اﺬﻏ داﻮﻣ رد ﯾ
ﯽ و ﻪﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﻨﮑﺗ ﯾ ﮑ ﯽ ﻧ و ﯿ ﺘﻣﻼﺳﺰ ﯽ ﺸﺨﺑ ﯿ نﺂ
ﻣﺮﺑ ﯽ ددﺮﮔ ] 16 [ . دﺪﻌﺘﻣ تﺎﻌﻟﺎﻄﻣ ي
هداد نﺎﺸﻧ ا ﻪﮐ ﺪﻧا
ﯾ ﻟﻮﻨ ﯿ ﻪﺑ ﻦ رﻮﻃ
ﻘﻓﻮﻣ ﯿ ﺖ ﻣآ ﯿﺰ ي ﻪﺑ ﺎﺟ ناﻮﻨﻋ ﯾ ﺰﮕ ﯾ ﺑﺮﭼ ﻦ ﯽ ردو ﺖﺳا هدﺎﻔﺘﺳا ﻞﺑﺎﻗ
ﺳﻻﻮﻣﺮﻓ ﯿ ﻨﭘ عاﻮﻧا نﻮ ﯿ
ﺎﻫﺮ ي ﻪﻣﺎﺧ ا ي ] 17 , 18 [ ﺗﺎﮐ ، ﯿ ﺞ ] 19 [ و
ﻠﻘﺗ ﯿ ﺪ ي ] 20 [ ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا .
ﻔﺳ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ﯾ ﻟﺎﻋ ﻊﺒﻨﻣ ﮏ ﯽ
ﺌﺗوﺮﭘ ﯿ ز شزرا ﺎﺑ ﻦ ﯾ
ﺘﺴ ﯽ و ﻻﺎﺑ
اراد ي ﺻﻮﺼﺧ ﯿ دﺮﮑﻠﻤﻋ تﺎ ي
لژ ﻪﻠﻤﺟ زا ﺐﺳﺎﻨﻣ ﻫد
ﯽ ،
ﻒﮐ ﮔﺪﻨﻨﮐ ﯽ ﺴﻟﻮﻣا ، ﯿ ﺎﻔ ﯾﺮ ي لﺎﺼﺗا و ﮔﺪﻨﻫد
ﯽ ﻣ ﯽ ا ؛ﺪﺷﺎﺑ ﯾ ﻦ
ﻫدﺎﻣ ﮏﺸﺧﺎﺑ ﺐﻠﻏﺎ ﻦﮐ
ﺸﺷﺎﭘ ﯽ ﻣ ﮏﺸﺧ ﯽ و دﻮﺷ رد هدﺎﻔﺘﺳا ﻞﺑﺎﻗ
اﺬﻏ تﻻﻮﺼﺤﻣ عاﻮﻧا ﯾ
ﯽ ﻣ هﺪﺷ ﻪﻟﻮﻣﺮﻓ ﯽ
ﺪﺷﺎﺑ . ﻔﺳ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ
وﺎﺣ ي ﺑ ﯿ زا ﺶ 40 ﺌﺗوﺮﭘ عﻮﻧ ﯿ ﻋاﻮﻧا ﻪﮐ ﺖﺳا ﻦ ﯽ
ﻣ ﻪﺑ ﻪﮐ ﯿ ﺑ ناﺰ ﯿ ﺮﺘﺸ
ﯾ ﻣ ﺖﻓﺎ ﯽ ﺪﻧﻮﺷ ) ﻣﻮﺒﻟآووا ﯿ ﻦ
% 54 ﻣﻮﺒﻟﺎﻨُﮐ ، ﯿ ﻦ 12
% ﺋﻮﮐﻮﻣووا ، ﯿ
ﺪ
11
% ﻟ و ﯿ زوﺰ ﯾ ﻢ 5 3/
(%
ﻠﺻا ﺶﻘﻧ ﯽ ﺻﻮﺼﺧ رد ﯿ
دﺮﮑﻠﻤﻋ تﺎ ي
نآ
ﺪﻧراد ] 12 [ . ﻔﺳ ﺮﺛا ﯿ ﻢﺨﺗ هﺪ ﺻﻮﺼﺧ ﺮﺑ غﺮﻣ ﯿ
ژﻮﻟﻮﺋر تﺎ ﯾ
ﮑ ﯽ ﻨﭘ ﯿ ﺮ
ﻻرازﻮﻣ ] 21 [ ﻧ و ﯿ ﻣﺪﺿ ﺮﺛا ﺰ ﯿ ﺑوﺮﮑ ﯽ ﻟ ﯿ زوﺰ ﯾ رﺎﮔﺪﻧﺎﻣﺮﺑ نآ ﻢ ي
ﻨﭘ ﯿ مﺮﻧ ﺮ
ﻗاﺮﻋ ﯽ ] 22 [ ﺳرﺮﺑ ﯽ ﺖﺳا هﺪﺷ .
ﻘﻓﻮﻣ ﯿ ﺖ اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ
ﯽ تراﺮﺣ
ز ﺪﺣ ﺎﺗ هﺪﺷ هداد ﯾ
دﺎ ي ﺌﺗوﺮﭘ دﺎﻘﻌﻧا ﻊﺑﺎﺗ ﯿ
ﻦ نآ رد ﺎﻫ ﺖﺳا ﺎﻫ .
لژ ﺎﻫ ي ﻔﺳ زا ﻞﺻﺎﺣ ﯿ
ﻢﺨﺗ هﺪ ﺎﺷ غﺮﻣ ﻞﻣ ﯾ لﺎﺼﺗا ﻪﮑﺒﺷ ﮏ ﯾ
ﻪﺘﻓﺎ
ﻪﺳ ﺪﻌﺑ ي رد ﻪﮐ ﺖﺳا ﮑﺸﺗ
ﯿ ﻟﻮﺗ لﻮﺼﺤﻣ رﺎﺘﺧﺎﺳ ﻞ ﯿ
ﺪ ي دراد ﺶﻘﻧ .
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ ﻣ ار غﺮﻣ ﯽ زﺎﺳزﺎﺑ و بآ ندوﺰﻓا نوﺪﺑ ناﻮﺗ ي
ﻪﺑ
ﺎﺳ هاﺮﻤﻫ ﯾ ﮐﺮﺗ ﺮ ﯿ ردﻮﭘ تﺎﺒ ي ﺧﺮﺑ رد ﯽ اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ
ﯽ ﺪﻨﻧﺎﻣ
رﺎﺧﻮﺳ ردﻮﭘ ي
ﺎﻫاﺬﻏ و ي و دﻮﻤﻧ هدﺎﻔﺘﺳا هدﺎﻣآ ﯾ
ﻣ ﺎ ﯽ ار نآ ناﻮﺗ
وﺰﻓازا ﺲﭘ زﺎﺳزﺎﺑ و بآ ند
ي ﻔﺳ ﺪﻨﻧﺎﻣ ﯿ ﻢﺨﺗ هﺪ فﺮﺼﻣ هزﺎﺗ غﺮﻣ
. دﻮﻤﻧ ﻨﺒﻟ تﻻﻮﺼﺤﻣ ﯽ
، ﺒﺳﺎﻨﻣﺮﺘﺴﺑ ،ندﻮﺑ فﺮﺼﻣﺮﭘ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯽ
اﺮﺑ ي
ندوﺰﻓا اﺰﺟا ي ز ﯾ ﺖﺴ ﺘﻣﻼﺳ لﺎﻌﻓ ﯽ
ﺶﺨﺑ ﺎﻫاﺬﻏ ﻪﻌﺳﻮﺗ و ي
ﺪﻨﺘﺴﻫ ﺪﻨﻣدﻮﺳاﺮﻓ .
ﺸﻫوﮋﭘ ﻪﮐ ﺎﺠﻧآ زا ﯽ
ﻣز رد ﯿ ﻨﻏ ﻪﻨ ﯽ زﺎﺳ ي ﻨﭘ ﯿ ﺮ
ا ﺎﺑ ﺲﺳوﺮﭘ ﯾ
ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
هﺪ ﻢﺨﺗ ﻧ و دراﺪﻧ دﻮﺟو غﺮﻣ ﯿ
ﺰ
وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺘﻓﺎﺑ ﯽ ﺴﺣ و ﯽ ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﺎﻫ ي ﺪﺟ ﯾ ﻨﭘ ﺪ ﯿ ﺲﺳوﺮﭘ ﺮ
ﺴﺑ ﯿ ﻤﻫا ﺰﺋﺎﺣ رﺎ ﯿ
ﺖ ا فﺪﻫ ،ﺖﺳا ﯾ
ﻘﺤﺗ ﻦ ﯿ ﺳرﺮﺑ ﻖ ﯽ ﺛﺎﺗ ﯿ ا ﺮ ﯾ اﺰﺟا ﻦ
و ﺮﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻣﺮﻧ ،ﻮﺑ ،ﻢﻌﻃ ﯽ
، شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي و ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ ﻨﭘ ﯿﺮ
ﻣ ﺲﺳوﺮﭘ ﯽ ﺪﺷﺎﺑ .
2 - شور و داﻮﻣ ﺎﻫ
2
- 1 - داﻮﻣ
ﻨﭘﯿ ﻧآ ﺮ ﺰﯾ ﻤ ﯽ كﺎﭘ ﺖﮐﺮﺷ زا هزﺎﺗ ارآ
) جﺪﻨﻨﺳ ا ، ﯾ ناﺮ ( ﺮﺧ ﯾ راﺪ ي ﺪﺷ
ﻪﺑ و ﻨﭘ ناﻮﻨﻋ ﯿ ﺎﭘ ﺮ ﯾ ﺪﺷ هدﺎﻔﺘﺳا ﻪ .
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ ﺖﮐﺮﺷ زا غﺮﻣ
ردﻮﭘ ﻞﮔ ) ا ،نﺎﺘﺴﻠﮔ ﯾ ناﺮ ( ا ، ﯾ ﻟﻮﻨ ﯿ ﻦ ) Orafti HPX, DP ≥ 23 (
ﺖﮐﺮﺷ زا Orafti - )eneo ﮋﻠﺑ ﯾ ﮏ ( ﺴﻟﻮﻣا ﮏﻤﻧو ﯿ
نﻮ ﺪﺳ هﺪﻨﻨﮐ ﯾ ﻢ
ﻠﭘ ﯽ تﺎﻔﺴﻓ ) (90SS ﺖﮐﺮﺷ زا Corino
) ﺎﺗﯾ ﻠ ﺪﻨ ( ﺮﺧ ﯾ راﺪ ي ﺪﺷ .
لوﺪﺟ رد 1
ﺷ تﺎﺼﺨﺸﻣ ﯿﻤ
ﯿﺎﯾ ﯽ ﻨﭘ ﯿ ﺎﭘ ﺮ ﯾ ﻔﺳ ردﻮﭘ و ﻪ ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
ﺳﻻﻮﻣﺮﻓ رد هدﺎﻔﺘﺳا درﻮﻣ ﯿ
ﻨﭘ نﻮ ﯿ ﺲﺳوﺮﭘ ﺮ ﺖﺳا هﺪﺷ هدروآ
.
Table 1 Proximate chemical analysis of fresh cheese and egg white powder.
Material/Characteristic pH Dry matter (%) Fat (%) Protein (%) Ash (%) Fresh cheese 6.0 ± 0.8 36.3 ± 2.9 14.4 ± 1.7 15.1 ± 1.8 3.5 ± 0.3 Egg white powder 6.90 ± 0.07 93.8 ± 0.4 0.20 ± 0.00 90.0 ± 1.2 3.22 ± 0.04
2 - 2 - ﻟﻮﺗ ﯿ ﻨﭘ ﺪ ﯿ ﺲﺳوﺮﭘ ﺮ
دﺎﻘﻣ اﺪﺘﺑا ﯾ ﻨﭘ ﺮ ﯿ ﺎﭘ ﺮ ﯾ ،ﻪ اﯾ ﻟﻮﻨ ﯿ ﻦ ) 0 ﺎﺗ 5 ﺪﺻرد ( ﻔﺳ ردﻮﭘ ، ﯿ
هﺪ
ﻢﺨﺗ غﺮﻣ ) 0 ﺎﺗ 10 ﺪﺻرد ( ﮏﻤﻧ و ﺎﻫ ي ﺴﻟﻮﻣا ﯿ رد هﺪﻨﻨﮐ نﻮ 1
ﮐﯿ ﻨﭘ مﺮﮔﻮﻠ ﯿ ﺲﺳوﺮﭘ ﺮ )
/2 2 40± ﮏﺸﺧ هدﺎﻣ ﺪﺻرد (
و ﻪﺒﺳﺎﺤﻣ
ﺺﺨﺸﻣ ﺪﺷ ) لوﺪﺟ 2 .(
اﺰﺟا ﺲﭙﺳ ي
ﺳﻻﻮﻣﺮﻓ ﺮﻫ ﯿ
ﺎﻣد رد نﻮ ي
ﺤﻣ ﯿ و طﻮﻠﺨﻣ ﻂ ﯾ
ﺖﺨﭘ هﺎﮕﺘﺳد دراو و ﺪﺷ ﺖﺧاﻮﻨﮑ
راﺪﺟود ه 5 -ﻟ ﯿ ﺮﺘ ي غاد بآ ﺖﮐاژ ﺎﺑ دﺮﮔ
ﯾ ﺪ . رد طﻮﻠﺨﻣ هدﻮﺗ
ﺖﺨﭘ هﺎﮕﺘﺳد ﻪﺑ
تﺪﻣ 5 ﻗد ﯿ ﺎﻣد رد ﻪﻘ ي
80 ﺎﺗ 85 ̊C ﺎﺑ
ﺖﻋﺮﺳ 3000 ﻗد رد رود ﯿ
ﺪﺷ هدز ﻢﻫ ﻪﻘ .
ﻠﺨﺗ ﻞﻤﻋ ﺲﭙﺳ ﯿ
و ﻪ
ﻪﺘﺴﺑ ﺪﻨﺑ ي فوﺮﻇ رد 150
ﻣﺮﮔ ﯽ ﻪﺑ زا ﺪﻌﺑ و ﺪﺷ مﺎﺠﻧا غاد ترﻮﺻ
نﺪﺷ ﮏﻨﺧ ﺎﺗ
ﺎﻣد ي ﻪﺑ ،قﺎﺗا ﯾ لﺎﭽﺨ ) 5̊C - 7 ( راﺪﻬﮕﻧ و ﻞﻘﺘﻨﻣ ي
ﺪﺷ ] 8 , 10 [ . ضﺮﻋ رد 2
ﺌﺗوﺮﭘ ،زور ﻪﻧﺎﺒﺷ ﯿ
ﻪﻧﻮﻤﻧ ﻦ شور ﺎﺑ ﺎﻫ
دراﺪﻧﺎﺘﺳا ﻖﺑﺎﻄﻣ لاﺪﻠﮐ هزاﺪﻧا AOAC
ﮔﯿ ﺮ ي ﺪﺷ . ﻢﺠﻨﭘ زور رد
راﺪﻬﮕﻧ ي و ، ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻨﭘ ﯿ زرا ﺮ ﯾﺑﺎ ﯽ ﺪﺷ .
2 - 4 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ
25 را ﺮﻔﻧ دﺎﻋ بﺎﯾز ي ﻨﺳ ﺎﺑ ﯿ ﺴﻨﺟو ﻦ ﯿ ﻒﻠﺘﺨﻣ ﺖ ﺟﻮﺗزﺎﺴﭘ ،
ﯿ رد ﻪ
زرا فاﺪﻫا درﻮﻣ ﯾﺑﺎ
ﯽ هﺮﻤﻧ هﻮﺤﻧ و مﺎﺠﻧا شور ، ﻫد
ﯽ ور ﯾ مﺮﻔ
زرا ﯾﺑﺎ ﯽ اﺮﺑ،
ي زرا ﯾﺑﺎ ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻪﻧﻮﻤﻧ ﯽﺴﺣ ﺎﻫ
ي ﻨﭘ ﯿﺮ بﺎﺨﺘﻧا
ﺪﻧﺪﺷ . ﻪﻧﻮﻤﻧ و ﺪﻧﺪﺷ جرﺎﺧ لﺎﭽﺨﯾ زا ًﻼﺒﻗ ﺎﻫ ﺳر زا ﺲﭘ
ﯿ ﻪﺑ نﺪ
ﻧﺎﮔاﺪﺟ بﺎﺘﻓآ ﻢﯿﻘﺘﺴﻣﺮﯿﻏ ﯽﯾﺎﻨﺷور رد ،قﺎﺗا يﺎﻣد رﺎﯿﺘﺧا رد ﻪ
بﺎﯾزرا نآ زا و ﺪﻧﺪﺷ هداد راﺮﻗ ﺎﻫ ﺖﯿﺑﻮﻠﻄﻣ ﻪﮐ ﺪﺷ ﻪﺘﺳاﻮﺧ ﺎﻫ
ﻣﺮﻧ ،ﻮﺑ ،ﻢﻌﻃ ﯽ
و شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي نﻮﻣزآ سﺎﺳا ﺮﺑ ار
ﮏﯿﻧوﺪﻫ 5 - ﻪﻄﻘﻧ يا ) ﻦﺘﺷاﺪﻧ ﺖﺳود :
زﯾ دﺎ ) 1 ( ﯾ ﻢﮐﺎ ) 2 ( ﺮﻈﻧ ، ي
ﻦﺘﺷاﺪﻧ ) 3 ( و ﻦﺘﺷاد ﺖﺳود :
ﻢﮐ ) 4 ( ﯾ زﺎ ﯾ دﺎ ) 5 ((
هﺮﻤﻧ ﻫد ﯽ ﺪﻨﻨﮐ . بﺎﯾزرا
ﺴﺷ ياﺮﺑ ﺎﻫ ﻪﻧﻮﻤﻧ ﻦﯿﺑ رد نﺎﻫد يﻮﺸﺘ
هدﺎﻔﺘﺳا بآ زا ﺎﻫ
ﺪﻧدﺮﮐ . ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ ﻠﮐ شﺮ ﯽ اﺮﺑ ي ﺘﻣا زا ﻪﻧﻮﻤﻧ ﺮﻫ ﯿ
،ﺎﻣورآ ،ﻢﻌﻃ تازﺎ
ﻣﺮﻧ ﯽ شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي اﺮﺑ ي ز ﻪﻟدﺎﻌﻣ سﺎﺳا ﺮﺑ ،ﻪﻧﻮﻤﻧ نﺎﻤﻫ ﯾ
ﺮ
ﺪﺷ ﻪﺒﺳﺎﺤﻣ :
ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ )=
ﻢﻌﻃ × 25 /0 )+(
ﺎﻣورآ × 25 /0 )+(
ﻣﺮﻧ ﯽ ×
25 /0 )+(
شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي × 25 /0 (
2 - 5 - ﻟﺎﻧآ ﯿ آ ﺰ رﺎﻣ ي
يﺰﮐﺮﻣ ﺐﮐﺮﻣ حﺮﻃ ﻪﯾﺎﭘ ﺮﺑ ﺦﺳﺎﭘ ﺢﻄﺳ شور )
(CCD ياﺮﺑ 1
لﺪﻣ و ﺦﺳﺎﭘ يﺎﻫﻮﮕﻟا ﻦﯿﯿﻌﺗ ﺪﺷ هدﺎﻔﺘﺳا ﺎﻫ
. ﻞﻘﺘﺴﻣ يﺎﻫﺮﯿﻐﺘﻣ
دﺎﻘﻣ ﻞﻣﺎﺷ ﯾ
ﺮ اﯾ ﻟﻮﻨ ﯿ ﻦ ) X1=0, 2.5,5 (
ﻔﺳ ردﻮﭘ و ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
) X2=0, 5 ,10 (،
ﺮﻫ رد ماﺪﮐ 3
هﺪﺷ يراﺬﮔﺪﮐ ﺢﻄﺳ
) x=-1, 0, +1 (
دﻮﺑ . ﺸﯾﺎﻣزآ حﺮﻃ ﯽ
) 13 ﺎﺑ لﻮﻣﺮﻓ ﺎﺗ 5
ﻪﻄﻘﻧ
يﺰﮐﺮﻣ ( ﯽﻌﻗاو حﻮﻄﺳ و هﺪﺷﺪﮐ و (X)
و ﻞﻘﺘﺴﻣ يﺎﻫﺮﯿﻐﺘﻣ (x)
هزاﺪﻧا ﺮﯾدﺎﻘﻣ ﮔﯿ
ﺮ ي ﺦﺳﺎﭘ يﺎﻫﺮﯿﻐﺘﻣ هﺪﺷ )
ﻪﺘﺴﺑاو ( لوﺪﺟ رد 2
هﺪﺷ هداد نﺎﺸﻧ ﺖﺳا
. ،لﺪﻣ ﻦﯿﯿﻌﺗ ،يرﺎﻣآ ﻞﯿﻠﺤﺗ ،ﺶﯾﺎﻣزآ ﯽﺣاﺮﻃ
ﻨﺤﻨﻣ ﻢﺳر ﯽ
ﻪﻨﯿﻬﺑ و ﺎﻫ مﺮﻧ ﺎﺑ يدﺪﻋ ندﺮﮐ
ﻦﯾاﺰﯾد يرﺎﻣآ راﺰﻓا
تﺮﭙﺴﮐا ﺪﺷ مﺎﺠﻧا 2
. لﺪﻣ ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد ﺎﻫ
ي ﻪﻠﻤﺟﺪﻨﭼ يا
ود ﺶﻨﮑﻤﻫﺮﺑ -
يرﻮﺘﮐﺎﻓ
3) :2FI ﻪﻟدﺎﻌﻣ 1 ( ﯾ مود ﻪﺟرد ﺎ ) 4
ﻪﻟدﺎﻌﻣ
2 ( مﺮﻧ ﻂﺳﻮﺗ ﺎﻫﺮﯿﻐﺘﻣ ياﺮﺑ راﺰﻓا ي
ﺪﺷ ﻦﯿﯿﻌﺗ ﺦﺳﺎﭘ .
1. Central Composite Design (CCD)
2. Design-Expert® (Ver. 13, Stat-Ease, Inc., Minneapolis, MN) 3. Two Factor Interaction (2FI)
4. Second-order polynomial model
ﻪﻟدﺎﻌﻣ ﻦﯾا رد ،ﺎﻫ
و ﺦﺳﺎﭘ ﺮﯿﻐﺘﻣy X1
و X2
ﻪﺑ ﺗ ﺪﺻرد ﺐﯿﺗﺮ اﯾ
ﻟﻮﻨ ﯿ ﻦ
ﻔﺳ ردﻮﭘ و ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ ﯽﻣ ﺪﺷﺎﺑ .
0β ) ﺖﺑﺎﺛ ترﺎﺒﻋ (
، β1
) ﯽﻄﺧ ﺮﺛا
اﯾ ﻟﻮﻨ ﯿ ﻦ (،
β2
) ﯽﻄﺧ ﺮﺛا ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ( ، β11
) ﻪﺟرد ﺮﺛا مود
اﯾ ﻟﻮﻨ ﯿ ﻦ ( ، β22
) ﺮﺛا مود ﻪﺟرد ﭘ
ﻔﺳ ردﻮ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ( و β12
) ﻞﺑﺎﻘﺘﻣ ﺮﺛا اﯾ
ﻟﻮﻨ ﯿ ﻦ - ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ( ﻪﻠﻤﺟﺪﻨﭼ ﺐﯾاﺮﺿ ، يا
ﺪﻨﺘﺴﻫ .
Table 2 Experimental design and actual values of the dependent variables for the processed cheese samples containing different levels of inulin and egg white powder.
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - لﺪﻣ شزاﺮﺑ ﺎﻫ
ﯾﺎﻣزآ ﺮﯾدﺎﻘﻣ ﺌﺗوﺮﭘ ﺪﺻرد ﯽﺸ
ﯿ ﺘﻣا و ﻦ ﯿ تازﺎ ﻣﺮﻧ ،ﻮﺑ ،ﻢﻌﻃ ﯽ
،
شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي و ﺬﭘ ﯾ ﻠﮐ شﺮ ﯿ اﺮﺒ ي لﻮﻣﺮﻓ ﻨﭘ يﺎﻫ ﯿ ﺮ ﻨﻏ ﺲﺳوﺮﭘ ﯽ
ا زا ﯽﻔﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ ﺎﺑ هﺪﺷ ﯾ
ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ رد غﺮﻣ
لوﺪﺟ 2 ﺖﺳا هﺪﺷ هدروآ .
ﻪﻧﺎﮔﺪﻨﭼ ﯽﻄﺧ شزاﺮﺑ ﻞﯿﻠﺤﺗ ﺞﯾﺎﺘﻧ
5
هداد زآ يﺎﻫ ﻪﻠﻤﺟﺪﻨﭼ لﺪﻣ ﻪﮐ داد نﺎﺸﻧ ،ﯽﺸﯾﺎﻣ ياﺮﺑ مود ﻪﺟرد يا
ﺌﺗوﺮﭘ ﺪﺻرد ﯿ
،ﻢﻌﻃ ،ﻦ ﺬﭘ و ﻮﺑ ﯾ ﻠﮐ شﺮ ﯽ ود ﺶﻨﮑﻤﻫﺮﺑ لﺪﻣ و -
ﻣﺮﻧ ياﺮﺑ يرﻮﺘﮐﺎﻓ ﯽ
شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي ﺖﺳا ﺐﺳﺎﻨﻣ .
ﻞﯿﻠﺤﺗ ﺞﯾﺎﺘﻧ
لﺪﻣ ﻪﺑ طﻮﺑﺮﻣ ﺐﯾاﺮﺿ و ﺦﺳﺎﭘ يﺎﻫﺮﯿﻐﺘﻣ ياﺮﺑ ﺲﻧﺎﯾراو يﺎﻫ
ﺶﯿﭘ لوﺪﺟ رد هﺪﻨﻨﮐ ﯽﯾﻮﮔ 3
ﺖﺳا هﺪﺷ هدروآ .
رﺎﻣآ ﻞﯿﻠﺤﺗ ي
لﺪﻣ ﻪﮐ داد نﺎﺸﻧ ﯽﻨﻌﻣ ﻪﺘﺴﺑاو يﺎﻫﺮﯿﻐﺘﻣ ياﺮﺑ ﺎﻫ
هدﻮﺑ راد ) 001 /0
<P ( ﺮﯾدﺎﻘﻣ و R2
ﺎﻄﺧ و ﺐﺳﺎﻨﻣ ي
شزاﺮﺑ مﺪﻋ ﻏ 6
ﯿ ﯽﻨﻌﻣﺮ راد
ﺪﻧراد ) لوﺪﺟ 3 ( ﺐﯾﺮﺿ ،لﺪﻣ ﮏﯾ بﻮﺧ شزاﺮﺑ ياﺮﺑ ؛
5. Multiple linear regression analysis 6. Lack of fit
ﻞﻗاﺪﺣ ﺪﯾﺎﺑ ﯽﮕﺘﺴﺒﻤﻫ 80
/0 ﺪﺷﺎﺑ ] 23 [ . ﺮﯾدﺎﻘﻣ ﻦﯿﻨﭽﻤﻫ R2
ﻪﺑ
هدﻮﺑ ﻻﺎﺑ ﯽﻓﺎﮐ هزاﺪﻧا )
86 /0 ﺎﺗ 99 /0 ( ﺐﯾاﺮﺿ ﺎﺑ ﯽﺳﺎﺳا فﻼﺘﺧا و
R2
نﺎﺸﻧ ﻪﮐ ﺪﻨﺘﺷاﺪﻧ هﺪﺷ ﻞﯾﺪﻌﺗ ﯽﻨﻌﻣ هﺪﻨﻫد
ﻪﻈﺣﻼﻣ ﻞﺑﺎﻗ يراد
لﺪﻣ ﯽﻣ ﺎﻫ ﺪﺷﺎﺑ . نﺎﺸﻧ ﻪﮐ تاﺮﯿﯿﻐﺗ ﺐﯾﺮﺿ هﺪﻨﻫد
ﯽﮔﺪﻨﮐاﺮﭘ ناﺰﯿﻣ
هداد ﻐﺘﻣ ياﺮﺑ ،ﺖﺳا ﺎﻫ ﯿ
ﺎﻫﺮ ي ﻪﺘﺴﺑاو 15 /0 ﺎﺗ 62 /2 دﻮﺑ ﺪﺻرد
) لوﺪﺟ 3 .(
ﺎﻬﻧ ﯾ ﺖﺒﺴﻧ ،ًﺎﺘ يﺎﻫ
"
ﺖﻗد ﺖﯾﺎﻔﮐ
"7
لﺪﻣ ﻪﺑ ﺎﻫ رﻮﻃ
ﺴﺑ ﯽﺑﻮﻠﻄﻣ ﯿ
زا ﺮﺘﺸﯿﺑ رﺎ 4
دﻮﺑ ) لوﺪﺟ 3 ( دﻮﺟو ﺮﺑ ﺖﻟﻻد ﻦﯾا ﻪﮐ
لﺎﻨﮕﯿﺳ لﺪﻣ ياﺮﺑ ﯽﻓﺎﮐ يﺎﻫ ﺖﺳا ﺎﻫ
] 24 [ . ﯽﻣ ﻦﯾاﺮﺑﺎﻨﺑ ﻪﺠﯿﺘﻧ ناﻮﺗ
لﺪﻣ ﻪﮐ ﺖﻓﺮﮔ ﻪﺑ ﺎﻫ
ﻐﺘﻣ ﺮﺛا ﯽﺑﻮﻠﻄﻣ رﻮﻃ ﯿ
ﺎﻫﺮ ي ﺮﺑ ار ﻞﻘﺘﺴﻣ
ﯽﻣ ﯽﯾﻮﮕﺸﯿﭘ ار ﺦﺳﺎﭘ يﺎﻫﺮﯿﻐﺘﻣ ﺪﻨﻨﮐ
.
ﻏ ﻪﺑ ﯿ ﻄﺧ تاﺮﺛا زا ﺮ ﯽ
ا ﯾ ﻟﻮﻨ ﯿ ﺬﭘ ﺮﺑ ﻦ ﯾ ﮐ شﺮ ﻠ ﯽ ) X1
( ﻔﺳ و ﯿ هﺪ
ﻢﺨﺗ شﺮﺘﺴﮔ ﺮﺑ غﺮﻣ ﺬﭘ
ﯾﺮ ي ) X2
( ﻧو ﯿ ا مود ﻪﺟرد تاﺮﺛا ﺰ ﯾ
ﻟﻮﻨ ﯿ ﻦ
ﺎﻣورآ ﺮﺑ ) X12
( ﻔﺳ و ﯿ ﻢﺨﺗ هﺪ ﺬﭘ و ﻢﻌﻃ ﺮﺑ غﺮﻣ ﯾ
ﻠﮐ شﺮ ﯽ ) X22
( ،
ﻘﺑﯿ ﻪ
،تاﺮﺛا زا ﻪﻠﻤﺟ ﺮﺛا ﻞﺑﺎﻘﺘﻣ ا ﯾ ﻟﻮﻨ ﯿ ﻦ ﻔﺳ – ﯿ هﺪ ﻢﺨﺗ غﺮﻣ
) X1X2
ﻨﻌﻣ ( ﯽ ﺪﻧﺪﺷ راد ) لوﺪﺟ 3 .(
7. Adequate precision
Actual (wt%) (coded) levels of independent
variables
Dependent variables Run
Inulin Egg white powder
Protein (%)
Tast e
Arom a
Softne ss
Spreadabil ity
Overall acceptability
1 2.5(0) 5(0) 14.6 4.21 3.90 3.97 3.43 3.86
2 5(+1) 5(0) 14.46 4.09 3.89 4.40 3.57 3.75
3 0(-1) 5(0) 16.51 3.93 3.91 3.95 3.36 3.84
4 5(+1) 0(-1) 14.27 3.72 3.80 4.27 3.24 3.40
5 2.5(0) 0(-1) 14.01 3.90 3.82 4.11 3.48 3.74
6 0(-1) 10(+1) 19.42 4.16 3.93 3.36 2.98 3.75
7 2.5(0) 10(+1) 17.17 4.55 3.90 3.80 3.38 4.01
8 5(+1) 10(+1) 16.63 4.61 3.91 4.34 3.86 4.13
9 0(-1) 0(-1) 15.56 3.81 3.85 4.16 3.32 3.84
10 2.5(0) 5(0) 14.6 4.01 3.90 3.85 3.43 3.78
11 2.5(0) 5(0) 14.55 4.08 3.90 4.06 3.39 3.85
12 2.5(0) 5(0) 14.62 4.15 3.89 3.95 3.33 3.81
13 2.5(0) 5(0) 14.61 4.18 3.89 4.06 3.33 3.86
Table 3 Regression coefficients of the response variables and ANOVA of the polynomial models.
Response variables (ya) Coefficients
Protein Taste Aroma Softness Spreadability Overall acceptability
β0 +3.813 +3.851 +4.16 +3.432 +3.872
β1
+15.555
-0.966*** +0.088* -0.016*** +0.02*** -0.028*** -0.038ns
β2 -0.008*** +0.004*** +0.019*** -0.08** -0.041ns -0.018***
β12 -0.030*** +0.011** +0.001* +0.02** +0.019*** +0.016***
β11 +0.141*** -0.021** +0.001ns - - -0.011*
β22 +0.040*** +0.003ns -0.001*** - +0.001ns
P-value of model <0.0001 <0.0001 <0.0001 0.0002
-
0.0003 < 0.0001
R2b 0.99 0.96 0.98 0.88 0.86 0.97
Adjusted- R2 0.99 0.94 0.97 0.84 0.82 0.95
Lack of fit 0.75 0.97 0.06 0.29 0.08 0.39
Coefficient of variation
(%) 0.15 1.54 0.16 2.62 2.45 0.97
Adequate precision 339.76 20.94 28.49 16.07 17.52 28.08
a ; X1 and X2 represent the actual levels (wt%) of inulin and
egg white powder, respectively.
b Coefficient of determination.
*P < 0.05
**P< 0.01
***P< 0.001
ns Non-significant (P > 0.05)
3 - 2 - ﺌﺗوﺮﭘ ﺪﺻرد ﯿ
ﻦ
ﻞﮑﺷ 1 ا تاﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻦ ردﻮﭘ و ﻔﺳ ﯿ هﺪ ﻢﺨﺗ غﺮﻣ ار ﺮﺑ راﺪﻘﻣ ﺌﺗوﺮﭘ ﯿ ﻦ
ﻨﭘﯿ ﺲﺳوﺮﭘ ﺮ ﻣ نﺎﺸﻧ
ﯽ ؛ﺪﻫد
Fig 1 Effects of different levels of inulin (0-5%) and egg white powder (0-10%) on protein content of
processed cheese samples.
اﺰﻓا ﯾ ا راﺪﻘﻣ ﺶ ﯾ
ﻟﻮﻨ ﯿ ﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻦ ﯿ
ﺌﺗوﺮﭘ ناﺰ ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي ﻨﭘ ﯿ ﺮ
ﻪﺑ ﻟد ﯿ ﻫﺎﻣ ﻞ ﯿ ﻏ ﺖ ﯿ ﺌﺗوﺮﭘﺮ ﯿﻨ ﯽ ﺪﺷ نآ د فﺮﻃ زا و ﯾ
اﺰﻓا ﺎﺑ ﺮﮕ ﯾ ﺶ
ﻔﺳ ردﻮﭘ ﺪﺻرد ﯿ
هﺪ ﻢﺨﺗ ﺌﺗوﺮﭘ راﺪﻘﻣ ،غﺮﻣ ﯿ
ﻨﭘ ﻦ ﯿ اﺰﻓا ﺲﺳوﺮﭘ ﺮ ﯾ
ﺶ
ﯾ ﻪﮐ ﺖﻓﺎ ﺷﺎﻧ
ﯽ ﻫﺎﻣ زا ﯿ ﺌﺗوﺮﭘ ﺖ ﯿﻨ ﯽ ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ و غﺮﻣ ﻧﯿ
ﺌﺗوﺮﭘ ﺮﺗﻻﺎﺑ ﺪﺻردﺰ ﯿ
ﻨﭘ ﻪﺑ ﺖﺒﺴﻧ نآ ﻦ ﯿ
ﺎﭘ ﺮ ﯾ ﻣ ﻪ ﯽ ﺪﺷﺎﺑ . ﻪﻧﻮﻤﻧ
وﺎﺣ ي 10 ﻔﺳ ردﻮﭘ ﺪﺻرد ﯿ
ﻢﺨﺗ هﺪ ا ﺪﻗﺎﻓ و غﺮﻣ ﯾ
ﻟﻮﻨ ﯿ اراد ﻦ ي
ﺑﯿ ﺮﺘﺸ ﯾ ﺌﺗوﺮﭘ راﺪﻘﻣ ﻦ ﯿ
ﻦ ) 42 / 19 ( دﻮﺑ .
3 - 3 - ﺴﺣ صاﻮﺧ ﯽ
ﺮﺘﺸﻣ ﺮﻈﻧ ﯾ
ﻢﻬﻣ نﺎ ﺮﺗ ﯾ اﺬﻏ تﻻﻮﺼﺤﻣ ﻪﻌﺳﻮﺗ رد ﻞﻣﺎﻋ ﻦ ﯾ
ﯽ
اﺮﮕﻠﻤﻋ ي ﺪﺟ ﯾ ﺎﺷﻮﺧ و هدﻮﺑ ﺪ ﯾ
نآ ندﻮﺑ ﺪﻨ اﺮﺑ ﺎﻫ
ي فﺮﺼﻣ هﺪﻨﻨﮐ
ﻠﮐ ﯿ ﻘﻓﻮﻣ ﺪ ﯿ اﺮﺑ ﺖ ي ﯾ ﺎﺟ ﻦﺘﻓﺎ ﯾ ا هﺎﮕ ﯾ رازﺎﺑ رد تﻻﻮﺼﺤﻣ ﻦ
ﻣ ﯽ ﺪﺷﺎﺑ ] 25 [ . ﺎﺷﻮﺧ ﯾ ندﻮﺑ ﺪﻨ ﻟﻮﺼﺤﻣ ﻢﻌﻃ ﯽ
ﻨﭘ ﺪﻨﻧﺎﻣ ﯿ ﺲﺳوﺮﭘ ﺮ
ﺶﻟﺎﻣ ﺲﭙﺳ و دراد راﺮﻗ رﺪﺻ رد ﺬﭘ
ﯾﺮ ي ﻣﺮﻧ ، ﯽ ﺎﻣورآ و ي درﻮﻣ نآ
ﻣ ﻪﺟﻮﺗ ﯽ ﺪﺷﺎﺑ . ﻤﻫ ﻪﺑ ﯿ ﻟد ﻦ ﯿ ا رد ﻞ ﯾ و ﻪﻌﻟﺎﻄﻣ ﻦ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ،هﺰﻣ
شﺮﺘﺴﮔ ،ﺎﻣورآ ﺬﭘ
ﯾﺮ ي ﻣﺮﻧ و ﯽ ﻨﭘ ﯿ ﻨﻏ ﺲﺳوﺮﭘ ﺮ ﯽ
ﺎﺑ هﺪﺷ اﯾ ﻟﻮﻨ ﯿ و ﻦ
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ زرا دراﻮﻣ غﺮﻣ ﯾﺑﺎ
ﯽ ﺖﻓﺮﮔ راﺮﻗ .
3 - 3 - 1 - هﺰﻣ
ﻞﮑﺷ 2 ا تاﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﺘﻣاﺮﺑ ار غﺮﻣ ﯿ
ﻨﭘ هﺰﻣ زﺎ ﯿ ﺮ
ﻣ نﺎﺸﻧ ﺲﺳوﺮﭘ ﯽ
ا ﻢﻫ ؛ﺪﻫد ﯾ
ﻟﻮﻨ ﯿ ﻔﺳ ﻢﻫ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﻨﭘ هﺰﻤﻏﺮﻣ ﯿ ﺮ
ﺸﺨﺑ دﻮﺒﻬﺑ ار ﯿ
ﺪﻧﺪ ) P < 0.05 (
ﻟو ، ﯿ ﻔﺳ ردﻮﭘ ﺮﺛﺎ ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
ﻪﺑ وﯾ هﮋ ا رﻮﻀﺣ رد ﯾ
ﻟﻮﻨ ﯿ ﺑ ﻦ ﯿ دﻮﺑ ﺮﺘﺸ . ﻠﮐ رﻮﻄﺑ ﯽ ﺑ ، ﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ هﺰﻣ زﺎ
ﻨﭘ ﻪﺑ طﻮﺑﺮﻣ ﯿ
ﺎﻫﺮ ي وﺎﺣ ﯾ دﺎﻘﻤ ﯾ ﻻﺎﺑ ﺮ ي ا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
هﺪ
ﻢﺨﺗ ا ﻪﮐ دﻮﺑ غﺮﻣ ﯾ
ﺪﭘ ﻦ ﯾ ﻣ ار هﺪ ﯽ ﻠﺑﺎﻗ ﻪﺑ ناﻮﺗ ﯿ
ا بﻮﻠﻄﻣ ﺖ ﯾ
ﻟﻮﻨ ﯿ ﻦ
ﮐﺮﺗ بﻮﻠﻄﻣﺎﻧ هﺰﻤﻧدﺮﮐ ﻢﮐ رد ﯿ
دﺮﮔﻮﮔ تﺎﺒ ي
ﻔﺳ زا هﺪﺷ دازآ ﯿ
هﺪ
ﻢﺨﺗ ﺣ رد غﺮﻣ ﯿ
تراﺮﺣ ﻦ د
ﻫ ﯽ ﻟﻮﺗ ﻪﺑ طﻮﺑﺮﻣ ﯿ
ﻨﭘ ﺪ ﯿ ،ﺲﺳوﺮﭘ ﺮ
داد ﺖﺒﺴﻧ .
اﯾ ﻟﻮﻨ ﯿ ﺶﻨﮐاوﺎﺑ ،ﻦ ﺌﺗوﺮﭘ ﺎﺑ نداد
ﯿ ﻦ ﺎﻫ ي بآ ﻨﭘﯿ ﺮ و
ﺋزﺎﮐ ﯿ تﺎﻨ
،ﺎﻫ وﯾ ﮔﮋ ﯽ سﺎﺴﺣا ﻧﺎﻫد ﯽ ار ﻨﺒﻟ تﻻﻮﺼﺤﻣ رد ﯽ
دﻮﺒﻬﺑ
ﻣ ﯽ ﺪﺸﺨﺑ ] 26 , 27 [.
Fig 2 Effects of different levels of inulin (0-5%) and egg white powder (0-10%) on taste of processed
cheese samples.
3 - 3 - 2 - ﺎﻣورآ
ﻞﮑﺷ 3 ا تاﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﺘﻣا ﺮﺑ ار غﺮﻣ ﯿ
ﺎﻣورآ زﺎ ي
ﻨﭘﯿ ﻣ نﺎﺸﻧ ﺲﺳوﺮﭘ ﺮ ﯽ
؛ﺪﻫد
Fig 3 Effects of different levels of inulin (0-5%) and egg white powder (0-10%) on aroma of processed
cheese samples.
اﺰﻓا ﺎﺑ ﯾ ﻣ ﺶ ﯿ ا ناﺰ ﯾ ﻟﻮﻨ ﯿ ﻨﭘ رد ﻦ ﯿ ﺷ ﺎﺑ ﺎﻣورآ،ﺲﺳوﺮﭘ ﺮ ﯿ
ﻼﻣ ﺐ ﯾ ،ﻢ
ﺶﻫﺎﮐ ﯾ د فﺮﻃ زا و ﺖﻓﺎ ﯾ
اﺰﻓا ﺎﺑ ﺮﮕ ﯾ
ﻣ ﺶ ﯿ ﻔﺳ ردﻮﭘ ناﺰ ﯿ
هﺪ
ﻢﺨﺗ غﺮﻣ ﺎﻣورآ تﺪﺷ،
ي ﻨﭘ ﯿ ا ﺮ اﺰﻓ ﯾ ﺶ ﯾ ﺖﻓﺎ .ﺑ ﯿ ﺮﺘﺸ ﯾ ﺎﻣورآ تﺪﺷ ﻦ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ
ا ﺪﻗﺎﻓ ﯾ ﻟﻮﻨ ﯿ وﺎﺣ و ﻦ ي 10 ﻔﺳ ردﻮﭘ ﺪﺻرد ﯿ
هﺪ
ﻢﺨﺗ دﻮﺑ غﺮﻣ . اﯾ ﻟﻮﻨ ﯿ ﮐﺮﺗ ﻪﺑ نﺪﺷ ﻞﺼﺘﻣ ﺎﺑ ًﻻﺎﻤﺘﺣا ﻦ ﯿ
ﻞﻣﺎﻋ تﺎﺒ
نآ ندﺮﮐ ﻪﮐﻮﻠﺑ و ﺎﻣورآ ﻨﭘ ﺮﻄﻋ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ،ﺎﻫ
ﯿ ﻣ ﺮ ﯽ ؛دﻮﺷ
ﻘﻘﺤﻣ ﯿ د ﻦ ﯾ هدﺮﮐ شراﺰﮔ ﺮﮕ ﻫﻮﺑﺮﮐ ﻪﮐ ﺪﻧا
ﯿ تارﺪ ﺎﻫ ) ﺪﻨﻧﺎﻣ
ﻟاﯿ ﺘﮐوﺮﻓﻮﮕ ﻏ و زرﺎﮐﺎﺳ ،زﻮ ﯿ
هﺮ ( ﺎﻫر ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯾ
ﮐﺮﺗ ﺶ ﯿ تﺎﺒ
ﻣ ﺎﻣورآ ﯽ ﺪﻧﻮﺷ ] 28 , 29 [.
3 - 3 - 3 - ﻣﺮﻧ ﯽ ﺖﻓﺎﺑ
ﻞﮑﺷ 4 ا تاﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﺘﻣا ﺮﺑ ار غﺮﻣ ﯿ
ﻣﺮﻧ زﺎ ﯽ
ﻨﭘﯿ ﻣ نﺎﺸﻧ ﺲﺳوﺮﭘ ﺮ ﯽ
؛ﺪﻫد اﺰﻓا ﺎﺑ ﯾ ا راﺪﻘﻣ ﺶ ﯾ
ﻟﻮﻨ ﯿ ﻨﭘ رد ﻦ ﯿ ﺮ
ﻣﺮﻧ ،ﺲﺳوﺮﭘ ﯽ
اﺰﻓا نآ ﺖﻓﺎﺑ ﯾ
ﺶ ﯾ اﺰﻓا ﺎﺑ ﺎﻣا ﺖﻓﺎ ﯾ
ﻣ ﺶ ﯿ ردﻮﭘ ناﺰ
ﻔﺳ ﯿ ﻢﺨﺗ هﺪ
،غﺮﻣ ﻨﭘﯿ ﻟﻮﺗ ﺮ ﯿ ﺪ ي ﺖﻔﺳ ﺮﺗ ﺪﺷ . اﯾ ﻟﻮﻨ ﯿ ﻠﭘ ﻦ ﯽ رﺎﮐﺎﺳ ﯾ ﺪ ي
بآ ﺮﻃ زا ﻪﮐ ﺖﺳا ﺖﺳود ﯾ
ﭘ ﻖ ﯿ ﺪﻧﻮ ﺎﻫ ي ﻫ ﯿ ﻧژورﺪ ﯽ ﻣ ﯿ ز ناﺰ ﯾ دﺎ ي
ﻣ دﻮﺧ بﺬﺟ ار بآ ﯽ
ﻠﺑﺎﻗ و ﺪﻨﮐ ﯿ
ا ﺖ ﯾ ﺶﻨﮑﻤﻫﺮﺑ دﺎﺠ ﺎﻫ
ي
ﻫﯿ بﻮﻓورﺪ و د ي ﻔﻟﻮﺳ ﯿ ﺪ ي ﺌﺗوﺮﭘ ﺎﺑ ﯿ ﻦ ﺎﻫ ي ﺷ ﯿ ﺘﻧ رد ،دراﺪﻧﺮ ﯿ
زا ﻪﺠ
ﻞﮑﺷ ﮔﯿ ﺮ ي ﻟژ ﻪﮑﺒﺷ ﯽ ﻨﭘ رد هدﺮﺸﻓ ﯿ
ﮔﻮﻠﺟ ﺮ ﯿﺮ ي ﺚﻋﺎﺑ و هدﺮﮐ
ﻣﺮﻧ ﯽ ﻣ نآ ﯽ د ؛دﻮﺷ ﺌﺗوﺮﭘ ﻞﺑﺎﻘﻣ ر ﯿ
ﻦ ﺎﻫ ي ﻔﺳ ﯿ ﻢﺨﺗ هﺪ ﺣ رد غﺮﻣ ﯿ ﻦ
ﻟﻮﺗ ﯿ ﻨﭘ ﺪ ﯿ ﭘ و هﺪﺷ ﺖﺷﺮﺳاو ﺲﺳوﺮﭘ ﺮ ﯿ
ﺎﻫﺪﻧﻮ ي ﻫ ﯿ و بﻮﻓورﺪ ﯾ
ﺎ
د ي ﻔﻟﻮﺳ ﯿ ﺪ ي ﺌﺗﺮﭘ ﺎﺑ ار ﯿ ﻦ ﺎﻫ ي ﻨﭘ ﯿ ﺮ ) ﺋزﺎﮐ ﯿ ﻦ ﺎﻫ ( ﮑﺸﺗ ﯿ ﻣ ﻞ ﯽ ﻪﮐ ﺪﻨﻫد
ﻟژ ﻪﮑﺒﺷ نآ ﺐﺟﻮﻣ ﻪﺑ ﯽ
ﻨﭘ رد ﺖﻔﺳ و ﻢﮐاﺮﺘﻣ ﯿ
ﻣ ﻞﺻﺎﺣ ﺮ ﯽ
دﻮﺷ .
ﻘﻘﺤﻣ ﯿ د ﻦ ﯾ ﻧ ﺮﮕ ﯿ ﺶﻘﻧ ﻪﺑ ﺰ ﺶﻨﮑﻤﻫﺮﺑ
ﺎﻫ ي د ي ﻔﻟﻮﺳ ﯿ ﺪ ي ﺑﯿ ﻦ
ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ﻢﺨﺗ غﺮﻣ و بآ ﻨﭘﯿ ﺮ ) ﻟﻮﺑﻮﻠﮔﻮﺘﮐﻻﺎﺘﺑ ﯿ
ﻦ ( رد اﯾ دﺎﺠ
رﺎﺘﺧﺎﺳ لژ ﺪﻨﻧﺎﻣ و ﻢﮑﺤﺘﺴﻣ رد ﻨﭘﯿ ﺮ ﺲﺳوﺮﭘ هدﺮﮐ هرﺎﺷا ﺪﻧا
] 30 [.
Fig 4 Effects of different levels of inulin (0-5%) and egg white powder (0-10%) on softness of processed
cheese samples.
3 - 3 - 4 - شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي
ﻞﮑﺷ 5 ا تاﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﺘﻣا ﺮﺑ ار غﺮﻣ ﯿ
زﺎ
شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي ﻨﭘ ﯿ ﻣ نﺎﺸﻧ ﺲﺳوﺮﭘ ﺮ ﯽ
ﻄﺧ ﺮﺛا ؛ﺪﻫد ﯽ
ﻔﺳ ردﻮﭘ ﯿ هﺪ
ﻢﺨﺗ ﺮﺑ غﺮﻣ شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي ﻨﻌﻣ ﯽ دﻮﺒﻧ راد ) P > 0.05 (
ﺎﺑ ﺎﻣا ،
اﺰﻓا ﯾ ا راﺪﻘﻣ ﺶ ﯾ
ﻟﻮﻨ ﯿ ﺘﻣا ﻦ ﯿ شﺮﺘﺴﮔ زﺎ ﺬﭘ
ﯾﺮ ي ﺷ ﺎﺑ ﯿ ﻼﻣ ﺐ ﯾﻤ ﯽ
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ .
Fig 5 Effects of different levels of inulin (0-5%) and egg white powder (0-10%) on spreadability of
processed cheese samples.
ﺠﻧز ﯿ هﺮ ﺎﻫ ي ا ﺪﻨﻠﺑ ﯾ ﻟﻮﻨ ﯿ ﻪﺑ ﻦ ﻟد ﯿ هوﺮﮔ ﻦﺘﺷاد ﻞ ﺎﻫ
ي ﻫ ﯿ ﻓورﺪ ﯿ ﻞ
،ناواﺮﻓ ﻣ ﯿ ز بآ ناﺰ ﯾ دﺎ ي ﻣ مرﻮﺘﻣ و هدﻮﻤﻧ بﺬﺟ ﯽ
ﻪﺑ ﻪﮐﺪﻧﻮﺷ
ﺳ نآ ﺐﺟﻮﻣ ﯿﻟﺎ
ﯿ شﺮﺘﺸﮔ و ﺖ ﺬﭘ
ﯾﺮ ي ﻨﭘ ﯿ اﺰﻓاﺮ ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ ] 31 [ .
اﯾ ﻟﻮﻨ ﯿ ﺌﺗوﺮﭘ رﺎﺘﺧﺎﺳ ﻪﺑ دورو ﺎﺑ ﻦ ﯿﻨ
ﯽ ا و هدﺮﺸﻓ ﯾ
ﺎﻀﻓ و ﻪﻠﺻﺎﻓ دﺎﺠ
ﻣ نآ رد ﯽ شﺮﺘﺴﮔ ﺪﻧاﻮﺗ ﺬﭘ
ﯾﺮ ي ﻨﭘ ﯿ اﺰﻓا ار ﺲﺳوﺮﭘ ﺮ ﯾ
ﺪﻫد ﺶ ] 31 [.
ﺑﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ شﺮﺘﺴﮔ ناﺰ ﺬﭘ
ﯾﺮ ي وﺎﺣ ﻪﻧﻮﻤﻧ رد ي
ا ﺮﺜﮐاﺪﺣ ﯾ ﻟﻮﻨ ﯿ ﻦ ) 5
ﺪﺻرد ( ﻔﺳ ﺪﻗﺎﻓ و ﯿ ﻢﺨﺗ هﺪ ﺪﺷ هﺪﻫﺎﺸﻣ غﺮﻣ )
ﻞﮑﺷ 6 ﻪﻧﻮﻤﻧ ، 4 .(
تراﺮﺣ و ندﺰﻤﻫ ﻫد
ﯽ ﻟوا طﻮﻠﺨﻣ ﯿ
ﻨﭘ ﻪ ﯿ ﺚﻋﺎﺑ ،ﺲﺳوﺮﭘ ﺮ
نﺪﺷ ﺖﺷﺮﺳاو ﺌﺗوﺮﭘ
ﯿ ﻔﺳ ﻦ ﯿ ﻢﺨﺗ هﺪ ﺶﻨﮑﻤﻫﺮﺑ و غﺮﻣ )ﻫ
ﯿ ﺑﻮﻓورﺪ ﯽ
و ﯾ د ﺎ ي ﻔﻟﻮﺳ ﯿ ﺪ ي ( ﺋزﺎﮐ ﺎﺑ نآ ﯿ ﺘﻧ رد و هﺪﺷ ﻦ ﯿ
ﻢﻫ ﺎﺑ ود ﺮﻫ ﻪﺠ
اﯾ دﺎﺠ ﯾ ﺘﺳﻻا و ﻢﮐاﺮﺘﻣ لژ ﻪﮑﺒﺷ ﮏ ﯿ
ﻣ ﮏ ﯽ ﺳ ﻪﮐ ﺪﻨﻨﮐ ﯿﻟﺎ
ﯿ و ﺖ
ﺮﺟ ﯾ نﺎ ﺬﭘ ﯾﺮ ي ﻨﭘ ﯿ ﻟﻮﺗ ﺲﺳوﺮﭘ ﺮ ﯿ
ﺪ ي رد ار نآ و هداد ﺶﻫﺎﮐ ار
ﺷﺮﺑ ﺶﻨﺗ ﻪﻧﻮﮔ ﺮﻫ ﻞﺑﺎﻘﻣ ﯽ
ﻧ و مارآ ﯿ وﺮ ي شﺮﺘﺴﮔ ﺬﭘ ﯾﺮ ي موﺎﻘﻣ
ﻣ ﯽ دزﺎﺳ . ﺮﺘﻤﮐ ﯾ ﻣ ﻦ ﯿ شﺮﺘﺴﮔ ناﺰ ﺬﭘ
ﯾﺮ ي وﺎﺣ ﻪﻧﻮﻤﻧ رد ي
ﺮﺜﮐاﺪﺣ
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ) 10 ﺪﺻرد ( ا ﺪﻗﺎﻓ و ﯾ ﻟﻮﻨ ﯿ ﺪﺷ هﺪﻫﺎﺸﻣ ﻦ
) ﻞﮑﺷ 6 ﻪﻧﻮﻤﻧ ، 6 .(
ﺖﻈﻠﻏ رد ﻔﺳ ردﻮﭘ ﻢﮐ ﯿ
ﻢﺨﺗ هﺪ ا ،غﺮﻣ ﯾ ﻟﻮﻨ ﯿ ﻦ
ﻔﻨﻣ ﺮﺛا ﯽ شﺮﺘﺴﮔ ﺶﻫﺎﮐ رد ار نآ ﺬﭘ
ﯾﺮ ي دوﺪﺣ ﺎﺗ ي ﺪﻌﺗ ﯾ ﻞ
ﻣ ﯽ ﺪﻨﮐ .
Fig 6 Spreadability of processed cheese samples containing different levels of inulin (I) and egg white powder (EWP); 1: 2.5%I+5%EWP, 2: 5%I+5%EWP, 3: 0%I+5%EWP, 4: 5%I+0%EWP, 5: 2.5%I+0%EWP, 6:
0%I+10%EWP,7: 2.5%I+10%EWP, 8: 5%I+10%EWP, 9 (blank): 0%I+0%EWP.
1 2 3
4 5 6
7 8 9
3 - 3 - 5 - ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ
ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ ﻠﮐ شﺮ ﯽ اﺮﺑ ي ﻨﭘ ﻪﻧﻮﻤﻧ ﺮﻫ ﯿ
ﻣ ﺎﺑ ،ﺲﺳوﺮﭘ ﺮ ﯿ
ﮕﻧﺎ ﯿ ﻦ ﮔﯿ ﺮ ي
ﺘﻣا زا ﯿ
،ﻮﺑ ،هﺰﻣ تازﺎ ﻣﺮﻧ
ﯽ شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي اﺮﺑ ي ﻪﻧﻮﻤﻧ نﺎﻤﻫ
ﺪﺷ ﻪﺒﺳﺎﺤﻣ .
ﻞﮑﺷ 7 ا ﺮﺛا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﺮﺑ ار غﺮﻣ
ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ ﻠﮐ شﺮ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻨﭘ ﯿ ﻣ نﺎﺸﻧ ﺮ ﯽ اﺰﻓا ﺎﺑ ؛ﺪﻫد ﯾ
ﺖﻈﻠﻏ ﺶ
ﻔﺳ ردﻮﭘ ﯿ ﻢﺨﺗ هﺪ
،غﺮﻣ ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ ﻠﮐ شﺮ ﯽ ﻨﭘ ﯿ ﺷ ﺎﺑ ﺲﺳوﺮﭘ ﺮ ﯿ
ﺐ
ﺪﻨﺗ ًﺎﺘﺒﺴﻧ ي اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ اﺰﻓا ﺎﺑ ﺎﻣا ﯾ ا ﺖﻈﻠﻏ ﺶ ﯾ
ﻟﻮﻨ ﯿ ﺎﺗ ﻦ 5 2 /
ﺬﭘ ﺪﺻرد ﯾ ﻠﮐ شﺮ ﯽ ﻪﺑ ﺋﺰﺟ رﻮﻃ ﯽ اﺰﻓا ﯾ ﺶ نآ زا ﺪﻌﺑ و ﺶﻫﺎﮐ
ﯾ ز ؛ﺖﻓﺎ ﯾ اﺮ اﯾ ﻟﻮﻨ ﯿ ا ﺎﺑ ﻦ ﯾ ﻦ ﻣﺮﻧ دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﻪﮐ ﯽ
شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي
ﻨﭘﯿ ﻣ ﺲﺳوﺮﭘ ﺮ ﯽ
ﻔﻨﻣ ﺮﺛا ﻻﺎﺑ ﺖﻈﻠﻏ رد ﺎﻣا دﻮﺷ ﯽ
ﺎﻣورآ و هﺰﻣ ﺮﺑ
دراد . ﻘﻘﺤﻣ ﯿ د ﻦ ﯾ هدﺮﮐ شراﺰﮔ ﺮﮕ ﻪﮐ ﺪﻧا
اﯾ ﻟﻮﻨ ﯿ ﺣ رد ﻦ ﯿ ،لﻼﺤﻧا ﻦ
ا ﺚﻋﺎﺑ ﯾ ﺖﻟﺎﺣ دﺎﺠ ﻣﺎﺧ
ﻪا ي دﻮﺒﻬﺑ و ﻧﺎﻫد سﺎﺴﺣا
ﯽ
ًﻻﺎﻤﺘﺣا ،
ﻪﺑ ﻟد ﯿ ﮑﺸﺗ ﻞ ﯿ ﻣ ﻞ ﯿ ﺮﮐوﺮﮑ ﯾ لﺎﺴ ﻣ ﺎﻫ ﯽ دﻮﺷ ] 32 [ رد ﺎﻣا ، ﻻﺎﺑ ﺖﻈﻠﻏ
ﺘﻣا ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﯿ
ﺴﺣ زﺎ ﯽ ﻨﭘ ﯿ ﻣ ﺮ ﯽ دﻮﺷ ] 9 [.
ﻪﺑ ﻠﮐ رﻮﻃ ﯽ ﺘﻣا ، ﯿ تازﺎ
صاﻮﺧ ﺴﺣ ﯽ ﻨﭘ ﯿ ﻘﺑ ﻪﺑ ﺖﺒﺴﻧ ﺪﻫﺎﺷ ﺮ ﯿ
ﻪﻧﻮﻤﻧ ﻪ ﺎﻫ ﺎﺘﻧ ؛دﻮﺑ ﺮﺘﻤﮐ ﯾ
ﺞ
ﻬﺑﺎﺸﻣ ﯽ ﻘﻘﺤﻣ ﻂﺳﻮﺗ ﯿ
د ﻦ ﯾ ا ﺮﺛا درﻮﻣ رد ﺮﮕ ﯾ
ﻟﻮﻨ ﯿ ﻦ ) ﻪﺑ ﺎﻬﻨﺗ ﯾ ﯽ ﯾ ﺎ
ﺑوﺮﭘ ﺎﺑ هاﺮﻤﻫ ﯿ
ﺗﻮ ﯿ ﮏ ﺎﻫ ( ﺮﺑ ﺴﺣ صاﻮﺧ ﯽ
ﻨﭘ ﯿ ﻪﻣﺎﺧ ﺮ ا ي شراﺰﮔ
هﺪﺷ ﺖﺳا ] 18 , 33 [.
Fig 7 Effects of different levels ofinulin (0-5%) and egg white powder (0-10%) on overall acceptability of
processed cheese samples.
4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي
ا رد ﯾ ﻨﻏ ﺮﺛا ﻪﻌﻟﺎﻄﻣ ﻦ ﯽ
زﺎﺳ ي ﻨﭘ ﯿ ا ﺎﺑ ﺲﺳوﺮﭘ ﺮ ﯾ
ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
هﺪ
ﻢﺨﺗ و ﺮﺑ غﺮﻣ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺳرﺮﺑ نآ ﯽ ﺪﺷ . اﯾ ﻟﻮﻨ ﯿ ﻪﺑ ﻦ ﻟد ﯿ ﻞ
ﻠﺑﺎﻗ ﯿ ﺑﻮﻠﻄﻣ ﺮﺛا بآ بﺬﺟ رد ﻻﺎﺑ ﺖ ﯽ
ﻣﺮﻧ ﺮﺑ ﯽ شﺮﺘﺴﮔ و ﺬﭘ
ﯾﺮ ي ﻨﭘﯿ
ﻪﺑ ﺎﻣا ،ﺖﺷاد ﺲﺳوﺮﭘ ﺮ وﯾ
ﻠﻏ رد هﮋ ﻻﺎﺑ ﺖﻈ ) 5 ﺪﺻرد ( ﺚﻋﺎﺑ
ﺘﻣا ﺶﻫﺎﮐ ﯿ ﺬﭘ و ﺎﻣورآ ،هﺰﻣ تازﺎ ﯾ
ﻠﮐ شﺮ ﯽ ﺪﺷ . ردﻮﭘ ،ﻞﺑﺎﻘﻣ رد
ﻔﺳ ﯿ ﻢﺨﺗ هﺪ غﺮﻣ ﺬﭘ و ﻮﺑ ،هﺰﻣ دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﯾ
ﻠﮐ شﺮ ﯽ ﻨﭘ ﯿ ﺲﺳوﺮﭘ ﺮ
،ﺪﺷ ﻟو ﯽ ﻪﺑ ﻟد ﯿ ﻞ اﯾ دﺎﺠ ﭘﯿ ﺪﻧﻮ )ﻫ ﯿ ﺑﻮﻓورﺪ ﯽ و ﯾ د ﺎ ي ﻔﻟﻮﺳ ﯿ ﺪ ي ( ﺎﺑ
ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ﺋزﺎﮐ ﯿ نآ ﺎﺑ ﺖﮐرﺎﺸﻣو ﻦ ا رد ﺎﻫ
ﯾ
،هدﺮﺸﻓ لژ ﻪﮑﺒﺷ دﺎﺠ
ﺮﻧ ﻣ ﯽ ﻨﭘ ﯿ ﻧ و داد ﺶﻫﺎﮐ ار ﺮ ﯿ
ﻧاﺪﻨﭼ ﺮﺛا ﺰ ﯽ
شﺮﺘﺴﮔ ﺮﺑ ﺬﭘ
ﯾﺮ ي
ﺖﺷاﺪﻨﻧآ . اﺮﺑﺎﻨﺑ ﯾ ا ،ﻦ ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ ﻞﻤﮑﻣ غﺮﻣ ﺎﻫ
ي
ﺑﻮﺧ ﯽ اﺮﺑ ي ﻔﻨﻣ تاﺮﺛا ﺶﻫﺎﮐ ﯽ
ﺪﻤﻫ ﯾ ﺴﺣ صاﻮﺧ ﺮﺑ ﺮﮕ ﯽ
ﻨﭘ ﯿ ﺮ
ﻨﻏ ﺲﺳوﺮﭘ ﯽ
ﻢﻫ هدﺎﻔﺘﺳا وﺪﻨﺘﺴﻫ هﺪﺷ ا نﺎﻣز
ﯾ ﻨﭘ رد ود ﻦ ﯿ
ﺮ
ﺲﺳوﺮﭘ ﺎﻬﻧ رد ﯾ و دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﺖ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ رد نآ ﺎﻘﻣ ﯾ ﻪﺴ
ﺪﺷ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ .
ﺎﺘﻧ ﯾ ا ﺞ ﯾ اﺮﺑ ﻪﻌﻟﺎﻄﻣ ﻦ ي
ﻨﭘ ﻪﻌﺳﻮﺗ ﯿ
و ﺮ
ﻨﺒﻟ تﻻﻮﺼﺤﻣ ﯽ
وﺎﺣ ﺪﻨﻣدﻮﺳاﺮﻓ ي
ا ﯾ ﻟﻮﻨ ﯿ ﻔﺳ ردﻮﭘ و ﻦ ﯿ
ﻢﺨﺗ هﺪ غﺮﻣ
ﺖﺳا بﻮﻠﻄﻣ .
5 - ﻊﺑﺎﻨﻣ
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Sensory properties of processed cheese enriched with inulin and egg white powder
Ostowar, Sh. 1, Vaziri, M. 2, Tamjidi, F. 3*
1. PhD Student, Department of Food Science& Technology, College of Agriculture, Islamic Azad University- Sanandaj Branch, Sanandaj, Iran.
2. Assistant Professor, Department of Food Science&Technology, College of Agriculture, Islamic Azad University- Sanandaj Branch, Sanandaj, Iran.
3. Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran.
ABSTRACT ARTICLE INFO
Article History:
Received 2022/ 05/ 07 Accepted 2022/ 06/ 12
Keywords:
Processed cheese, Inulin, Egg white powder, Sensory properties, RSM.
In this study, the effect of different levels of inulin (0 to 5%) and egg white powder (0 to 10%) on protein content and sensory characteristics of taste, aroma, softness, spreadability and overall acceptability of spreadable processed cheese was investigated. The results were modeled and analyzed by the response surface methodology (RSM)based on a central composite design (CCD). For all response variables, the R2 values of the models ranged from 0.86 to 0.99, and the values of lack-of-fit factors were not significant (P >0.05); Therefore, the accuracy of the models for fitting the data was confirmed. In general, inulin decreased, but egg white powder increased the protein percentage of processedcheese. Inulin had a favorable effect on the softness and spreadabilityof processed cheese, but reduced the scores of taste, aroma and overall acceptability,especially at high concentration (5%). In contrast, egg white powder improved the taste, aroma, and overall acceptabilityof processed cheese, but reduced its softness and had little effect on its spreadability. The combination ofinulin and egg white powder moderated each other's negative effects on the sensory properties of the fortified processed cheese, and ultimately improved its sensory properties compared to the control sample.
DOI: 10.22034/FSCT.19.126.163 DOR: 20.1001.1.20088787.1401.19.126.25.6
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
Homepage:www.fsct.modares.ir Scientific Research
