ﯽﮔﮋﯾو ﻪﻌﻟﺎﻄﻣ و نزرا ﺮﯿﺷ طﻮﻠﺨﻣ زا هﺪﺷ ﺪﯿﻟﻮﺗ ﯽﺒﻟﺎﻗ ﺖﺳﺎﻣ ﯽﮑﯿﺘﭙﻟﻮﻧﺎﮔرا و ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ
وﺎﮔ ﺮﯿﺷ
ﯽﻧﺎﻗﺮﻓ اﺮﯿﻤﺳ ﺮﺒﻤﻐﯿﭘ يدﺎﻫﺪﯿﺳ ،1
2ﺖﺳود
سﺮﺘﺳد يﺪﻬﻣ ،* 1
1 - ﺶﻧاد و مﻮﻠﻋ ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ ﻪﺘﺧﻮﻣآ ﯽﺳﺪﻨﻬﻣ
ﺰﯾﺮﺒﺗ ،ﺰﯾﺮﺒﺗ هﺎﮕﺸﻧاد ،يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ
2 - ﺰﯾﺮﺒﺗ ،ﺰﯾﺮﺒﺗ هﺎﮕﺸﻧاد ،يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ دﺎﺘﺳا
تﺎﻋﻼﻃا ﻪﻟﺎﻘﻣ
ﮑﭼ ﯿ هﺪ
رﺎﺗ ﯾ ﺦ ﺎﻫ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 03 / 06 / 98
رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 03 / 10 / 98
تﺎﻤﻠﮐ ﻠﮐ ﯿ ﺪ ي :
ﺮﯿﺷ
،نزرا
ﺮﯿﺷ
،وﺎﮔ
ﺖﺳﺎﻣ
،ﯽﺒﻟﺎﻗ
ﯽﮔﮋﯾو يﺎﻫ ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ
DOI: 10.29252/fsct.18.01.03 تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
ﻪﻧاد يوﺎﺣ ﯽﻨﺒﻟ تﻻﻮﺼﺤﻣ نﻮﻨﮐﺎﺗ راﺮـﻗ ﯽـﺳرﺮﺑ درﻮـﻣ دوﺪـﺤﻣ ترﻮـﺻ ﻪـﺑ نزرا ﺮﯿـﺷ ﺎﯾ و نزرا يﺎﻫ
ﻪﺘﻓﺮﮔ ﺪﻧا . ﻪﯾﺬﻐﺗ شزرا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﺮﯿـﺷ يوﺎـﺣ ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ ﯽﺠﻨﺳ نﺎﮑﻣا ﺶﻫوﮋﭘ ﻦﯾا زا فﺪﻫ نزرا يا
ﯿﻓ صاﻮﺧ ﯽﺧﺮﺑ ﯽﺳرﺮﺑ و نزرا دﻮﺑ نآ ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰ
. ﻪﻧﻮﻤﻧ نزرا ﺮﯿـﺷ ﯽﻨﯾﺰﮕﯾﺎـﺟ ﺎﺑ ﺖﺳﺎﻣ يﺎﻫ
ﻢﮐ ﺮﯿﺷ ﺎﺑ بﺮﭼ ) 5 /2 (%
رد 4 ﺢﻄﺳ 0 ، 10 ، 15 و 20 ﺪﺻرد ) ﯽﻤﺠﺣ / ﯽﻤﺠﺣ ( ﯽـﮔﮋﯾو و ﺪﻧﺪﺷ ﻪﯿﻬﺗ يﺎـﻫ
ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ )
ﺮـﺒﯿﻓ و ﯽﻧﺪـﻌﻣ داﻮﻣ ،ﻞﮐ ﻞﻨﻓ ،ﻦﯿﺌﺗوﺮﭘ ،ﯽﺑﺮﭼ ،ﮏﺸﺧ هدﺎﻣ، يزاﺪﻧا بآ ،pH (
ﯽﺴـﺣ و
ﯽﻃ ،ﺖﺳﺎﻣ 21
اﺪﻬﮕﻧ زور ير
) يﺎﻫزور 1 ، 7 ، 14 و 21 ( ﺪﯾدﺮﮔ ﯽﺳرﺮﺑ .
ﺮﯿـﺷ ﯽﻨﯾﺰﮕﯾﺎﺟ ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ
ﺢﻄﺳ رد نزرا 10
ﺶﯾاﺰـﻓا ﻪﺑ ﺮﺠﻨﻣ ﺪﺻرد بآ ﺶﻫﺎـﮐ ،pH
ﻪـﻧﻮﻤﻧ ﻦﯿﺌﺗوﺮـﭘ ياﻮـﺘﺤﻣ و يزاﺪـﻧا يﺎـﻫ
ﺪــﺷ ﺖــﺳﺎﻣ .
ﻪــﺑ نزرا ﺮﯿــﺷ ﺪــﺻرد ﺶﯾاﺰــﻓا ﺎــﺑ 15
و 20 ﻪــﺑ ،ﺪــﺻرد ﯽــﻨﻌﻣ رﻮــﻃ
يراد ) 05 /0
<
(P
بآ و ﺶﻫﺎﮐ ﯽﺑﺮﭼ و ﮏﺸﺧ ةدﺎﻣ ﺪﺻرد ،pH ﺶﯾاﺰـﻓا ﺖﺳﺎﻣ ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ و ﻦﯿﺌﺗوﺮﭘ ياﻮﺘﺤﻣ و يزاﺪﻧا
ﺖﻓﺎﯾ . ندوﺰﻓا 20 ﻪﺑ ﺮﺒﯿﻓ ياﻮﺘﺤﻣ ﺶﯾاﺰﻓا ﻪﺑ ﺮﺠﻨﻣ نزرا ﺮﯿﺷ ﺪﺻرد 09
/0 ﻢﯿﺴـﻠﮐ ياﻮﺘﺤﻣ ﺶﻫﺎﮐ و ﺪﺻرد
ﻪﺑ mg/kg 5/40 ﺪﺷ ﺖﺳﺎﻣ رد
. ﺖﺳﺎﻣ ﻪﮐ داد نﺎﺸﻧ ﯽﺴﺣ ﯽﺑﺎﯾزرا يوﺎﺣ
10 و 20 ﺻرد ﻪـﺑ ،نزرا ﺮﯿﺷ ﺪ
ﺪﻧدﺮﮐ ﺐﺴﮐ ار ﯽﺴﺣ يﺎﻫزﺎﯿﺘﻣا ﻦﯾﺮﺗ ﻦﯿﯾﺎﭘ و ﻦﯾﺮﺗﻻﺎﺑ ﺐﯿﺗﺮﺗ .
ﻪﺘﻓﺎﯾ سﺎﺳا ﺮﺑ ﺎﺑ ﺰﯿﻧ و ﯽﺴﺣ ﯽﺑﺎﯾزرا يﺎﻫ¬
ﻪﻧﻮﻤﻧ مﺎﻤﺗ نﺎﯿﻣ رد ﻪﮐ ﻦﯾا ﻪﺑ ﻪﺟﻮﺗ يوﺎﺣ ﺖﺳﺎﻣ ،ﺎﻫ
10 زا يراﺪـﻬﮕﻧ نﺎﻣز تﺪﻣ ﯽﻃ رد نزرا ﺮﯿﺷ ﺪﺻرد
يﺎﻫرﻮﺘﮐﺎﻓ ظﺎﺤﻟ بآ و ﯽﺑﺮﭼ ،ﮏﺸﺧ ةدﺎﻣ ،pH
ﻬﺑ ﺞﯾﺎﺘﻧ يزاﺪﻧا لﻮﻣﺮﻓ ناﻮﻨﻋ ﻪﺑ ﻦﯾاﺮﺑﺎﻨﺑ ،داد نﺎﺸﻧ ار يﺮﺘ
ﯽﻓﺮﻌﻣ ﻪﻨﯿﻬﺑ ﺪﯾدﺮﮔ
.
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯽﯾ اﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ
ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ﻤﺨﺗ تﻻﻮﺼﺤﻣ زﺎﺑﺮﯾد زا بﻮـﻠﻄﻣ صاﻮـﺧ ﻞـﯿﻟد ﻪـﺑ ﺮﯿﺷ يﺮﯿ
ﻪﯾﺬﻐﺗ ﻪﺑﺮﺼـﺤﻨﻣ ﻢﻌﻃوﺮـﻄﻋ ،ﻻﺎﺑ يرﺎﮔﺪﻧﺎﻣ ،يا صاﻮـﺧ و دﺮـﻓ
هداﻮﻧﺎﺧ ﮥﯾﺬﻐﺗ رد ﯽﯾاﺰﺳ ﻪﺑ ﺶﻘﻧ ﯽﻧﺎﻣرد ﻪﺘﺷاد ﺎﻫ
ﺪـﻧا . ﻦـﯾا رد
يﺎـﻫﺮﮔزﺎﻏآ ﺖـﯿﻟﺎﻌﻓ ﺎـﺑ ﺮﯿﺷ ﯽﮑﯿﺘﮐﻻ ﺮﯿﻤﺨﺗ زا ﻪﮐ ﺖﺳﺎﻣ نﺎﯿﻣ ﯽﻣ ﺪﯿﻟﻮﺗ ﯽﯾﺎﯾﺮﺘﮐﺎﺑ ﺪـﻨﻧﺎﻣ ﯽﺗﺎﯿﺻﻮﺼـﺧ ندﻮـﺑ اراد ﻞﯿﻟد ﻪﺑ دﻮﺷ
ﮐﺎﺑ رﻮﻀﺣ يﺮﺘ
و ،ﻢﯿـﺳﺎﺘﭘ و ﻢﯿﺴـﻠﮐ يﻻﺎـﺑ ناﺰـﯿﻣ و هﺪـﻧز يﺎﻫ
يﺮﺘﮐﺎﺑ ﺖﯿﻟﺎﻌﻓ زا ﯽﺷﺎﻧ بﻮﻠﻄﻣ ﻢﻌﻃوﺮﻄﻋ ﻦﺘﺷاد ﯽﮑﯿﺘﮐﻻ يﺎﻫ
ﯽـﻣ رﺎﻤـﺷ ﻪـﺑ يﺮﯿﻤﺨﺗ تﻻﻮﺼﺤﻣ ﻦﯾﺮﺗراﺪﻓﺮﻃﺮﭘ زا ﯽﮑﯾ دور
] 1 .[
ﻪﯾﺬﻐﺗ شزرا ،ﯽﻨﺒﻟ تﻻﻮﺼﺤﻣ رﺎﻨﮐ رد هدﺮﺘﺴـﮔ ﻊﯾزﻮﺗ و ﻻﺎﺑ يا
ﻧآ زا هدﺎﻔﺘـﺳا ياﺮـﺑ نﺎـﻘﻘﺤﻣ ﻪﺟﻮﺗ ﺶﯾاﺰﻓا ﺐﺒﺳ تﻼﻏ رد ﺎـﻬ
ﺖــﺳا هﺪــﺷ ﺪﻨﻣدﻮــﺳاﺮﻓ يﺮــﯿﻤﺨﺗ ﯽﯾاﺬــﻏ داﻮــﻣ ﻪﻌــﺳﻮﺗ ]
2 .[
ﺶﻫوﮋﭘ ﺪﻨﻣدﻮـﺳاﺮﻓ تﺎـﺒﯿﮐﺮﺗ ﻪـﮐ ﺖـﺳا هداد نﺎﺸـﻧ ﯽﻠﺒﻗ يﺎﻫ
يرﺎﻤﯿﺑ ﺮﺑاﺮﺑ رد نﺪﺑ زا تﺎﺑﻮﺒﺣ و تﻼﻏ رد دﻮﺟﻮﻣ طﻮﺑﺮﻣ يﺎﻫ
يرﺎﻤﯿﺑ ،ﺖﺑﺎﯾد ﺪﻨﻧﺎﻣ ﻦﺳ ﺶﯾاﺰﻓا ﻪﺑ مرﺪﻨﺳ ،ﯽﻗوﺮﻋ و ﯽﺒﻠﻗ يﺎﻫ
نﺎﻃﺮﺳ زا ﯽﺧﺮﺑ و نﻮﺴﻨﯿﮐرﺎﭘ ﯽﻣ ﺖﻈﻓﺎﺤﻣ ﺎﻫ
ﮐ ﺪﻨﻨ ] 3 .[
ﯽـﻤﻠﻋ مﺎﻧ ﺎﺑ نزرا ،تﻼﻏ نﺎﯿﻣ رد pennisetum typoides
ﯽﻤﯾﺪﻗ زا ﯽﮑﯾ ﮏـﯾ و نﺎﺴـﻧا ياﺮـﺑ هﺪﺷ ﻪﺘﺧﺎﻨﺷ يﺎﻫاﺬﻏ ﻦﯾﺮﺗ
ﺖـﺳا ﺪﻋﺎﺴـﻣﺎﻧ ﻂﯾاﺮـﺷ ﺮﺑاﺮﺑ رد موﺎﻘﻣ و ﺖﺨﺳ ﻪﻠﻏ ]
4،5،6 .[
ﻪـﻧاد زا ﺮـﺗﺮﺑ ﺎـﯾ ﺮﺑاﺮﺑ ﻦﻏور راﺪﻘﻣ و ﻦﯿﺌﺗوﺮﭘ ﺮﻈﻧزا نزرا يﺎـﻫ
ﯽﻣ ﺞﻧﺮﺑ و مﻮﮔرﻮﺳ ،مﺪﻨﮔ يوﺎﺣ و ﺪﺷﺎﺑ
ﮥﺘﺳﺎﺸـﻧ يﻻﺎﺑ ﺮﯾدﺎﻘﻣ
موﺎﻘﻣ ) 2 ﺪﺻرد ( ﻦﻫآ ، ) 8/
199 ﯽﻠﯿﻣ مﺮﮔﻮـﻠﯿﮐ ﺮﺑ مﺮﮔ (
ﺖـﻟﺎﺒﮐ ،
) 27 /0 ﯽﻠﯿﻣ مﺮﮔﻮـﻠﯿﮐ ﺮـﺑ مﺮﮔ (
مﻮـﯿﻣوﺮﮐ ، )
7/
7 ﯽـﻠﯿﻣ ﺮـﺑ مﺮـﮔ
مﺮﮔﻮﻠﯿﮐ ( زا ﯽـﻨﻏ ﻪﻧاد ﻦﯿﻣود و هدﻮﺑ تﻼﻏ ﺮﯾﺎﺳ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد
ﻢﯿﺴﻠﮐ ) 6/
508 ﯽﻠﯿﻣ مﺮﮔﻮـﻠﯿﮐ ﺮﺑ مﺮﮔ (
ﺖـﺳا ] 5،7 .[
تﺎـﻘﯿﻘﺤﺗ
ﺖﺳا هداد نﺎﺸﻧ ﺮﯿﺧا ﻪـﻨﯿﻣآ يﺎﻫﺪﯿـﺳا زا ﯽﺑﻮـﺧ ﻊﺒﻨﻣ نزرا ،ﻪﮐ
ﻪﺑ يروﺮﺿ ﯽﻨﻏ ًﺎﺘﺒﺴﻧ ﻦﯿﻧﻮﯿﺘﻣ ﺮﻈﻧزا و هدﻮﺑ ﻦﯿﻧﻮﺋﺮﺗ و ﻦﯾﺰﯿﻟ ﺰﺟ
ﺖﺳا ] 8 .[
،ﯽﻧﺪـﻌﻣ داﻮـﻣ ،ﻦﯿﺌﺗوﺮﭘ ،يﺮﺒﯿﻓ فﺎﯿﻟا دﻮﺟو ﻞﯿﻟد ﻪﺑ
ﻦﯿﻣﺎﺘﯾو ﯽﺘﻧآ و ﺎﻫ ناﺪﯿﺴﮐا ﯽﻣ ،نزرا ﻪﻧاد رد نﺪﺑ زﺎﯿﻧ درﻮﻣ يﺎﻫ -
ﻨﻣدﻮﺳاﺮﻓ ياﺬﻏ ﮏﯾ ناﻮﻨﻋ ﻪﺑ ار ﻪﻧاد ﻦﯾا ناﻮﺗ ﺖـﻓﺮﮔﺮﻈﻧ رد ﺪ
.
ﻪـﻧاد فﺮﺼـﻣ هﺪـﺷ حﺮـﻄﻣ صاﻮـﺧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ رد نزرا يﺎـﻫ
يرﺎﻤﯿﺑ و نﺎﻃﺮﺳ زا يﺮﯿﮔﻮﻠﺟ ﺶﻫﺎـﮐ و ﯽـﻗوﺮﻋ و ﯽـﺒﻠﻗ يﺎﻫ
هﺪـﻌﻣ ﻪـﯿﻠﺨﺗ ﻦﺘﺧاﺪـﻧا ﺮﯿﺧﺄﺗ ﻪﺑ ﺐﺟﻮﻣ و هدﻮﺑ ﺮﺛﻮﻣ نﻮﺧرﺎﺸﻓ ﯽﻣ دﻮﺷ ] 9 .[
ﻪﺑ نزرا هزوﺮﻣا ﯽﯾاﺬـﻏ تﻻﻮﺼـﺤﻣ ﻦﯿـﺑ رد ﯽﻧدوﺰﻓا ﮏﯾ ناﻮﻨﻋ
ﻪﻠﻏ ﻦﺗﻮـﻠﮔ نوﺪـﺑ تﺎـﺑﻮﺒﺣ و يا ﻪﺘﺴـﺟﺮﺑ ﺶـﻘﻧ
رد و دراد يا ﻪﺑ ،ﯽﯾﺎﯿﺳآ و ﯽﯾﺎﻘﯾﺮﻓآ ﻖﻃﺎﻨﻣ زا يرﺎﯿﺴﺑ
ﯽﻠـﺻا ﺰﺟ ﮏﯾ ناﻮﻨﻋ
ﯽﻧﺪﯿﺷﻮﻧ ،ﻒﻠﺘﺨﻣ ﯽﺘﻨﺳ يﺎﻫاﺬﻏ و ﯽﯾاﺬﻏ داﻮﻣ نﺎﻧ ،ﺎﻫ
) ﺮـﯿﻤﺨﺗ
هﺪﺸﻧ و هﺪﺷ (
ﮏﻨﺳا و شآ ، ﯽـﻣ بﻮﺴـﺤﻣ ﺎـﻫ
دﻮـﺷ ] 10 .[
ﻪـﺑ
ﯽﻣ ﺪﯿﻟﻮﺗ نزرا ﻪﯾﺎﭘﺮﺑ يدﺎﯾز تﻻﻮﺼﺤﻣ ﯽﺘﻨﺳ ترﻮﺻ ﻪﮐ ﺪﻧﻮﺷ
ﯽﻣ ﯽﻧﺪﯿﺷﻮﻧ ﻪﺑ ناﻮﺗ ﻫ
ازﻮـﺑ ﺪﻨﻧﺎﻣ ﯽﻠﮑﻟا ﺮﯿﻏ يﺎ ﯽﺴـﯿﮕﻧﺎﻣ ، 1
و 2
ﻮﻧﺎـﮐ ﻪـﯾﺬﻐﺗ شزرا ياراد ﻪــﮐ 3
دﺮــﮐ هرﺎــﺷا ،ﺪﻨﺘﺴـﻫ ﯽﯾﻻﺎــﺑ يا
] 11،12،13 .[
ﻪﺘﺴﻧاد سﺎﺳا ﺮﺑ نزرا ﺮﯿـﺷ زا هدﺎﻔﺘﺳا صﻮﺼﺧ رد نﺎﻔﻟﺆﻣ يﺎﻫ
رﻮﭘﺎﮐ و ﺪﻧﺎﻧآ ﺎﻬﻨﺗ ،ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ رد )
2011 ( ﺮﯿﺷ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﺛا ،
ﯽﺘﺸـﮕﻧا نزرا ﺮﯿﺷ و ﺎﯾﻮﺳ رد ار وﺎـﮔ ﺮﯿـﺷ ﺎـﺑ 4
ﺖـﺳﺎﻣ ﺪـﯿﻟﻮﺗ
هداد راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ﮏﯿﺗﻮﯿﺑوﺮﭘ ﺮﯿـﺷ ندوﺰﻓا ﺖﺒﺜﻣ ﺮﯿﺛﺄﺗ و ﺪﻧا
و ﻞـﮐ ﯽﻧﺪـﻌﻣ داﻮـﻣ ﺶﯾاﺰﻓا رد ار ﺖﺳﺎﻣ ﻪﺑ نزرا ﺮﯿﺷ و ﺎﯾﻮﺳ لﺎﮑﯿﻤﮐﻮﺘﯿﻓ
5ﯽﯾﺎﻫ ﻦﯿﻣﺎﺘﯾو ياﻮﺘﺤﻣ و ﻞﮐ ﻞﻨﻓ ﺪﻨﻧﺎﻣ و ﺖﺳﺎﻣ C
هﺪﻧز دﻮﺒﻬﺑ ﺰﯿﻧ يﺮﺘﮐﺎﺑ ﯽﻧﺎﻣ
هدﻮﻤﻧ شراﺰﮔ ار ﮏﯿﺗﻮﯿﺑوﺮﭘ يﺎﻫ ﺪـﻧا
] 14 .[
زا ﻦﯿﻨﭽﻤﻫ ﯽﻧﺪﯿﺷﻮﻧ ﺪﯿﻟﻮﺗ رد ،نزرا ﺮﯿﺷ
ﮏﯿﺗﻮﯿﺑوﺮﭘ يﺎﻫ
ﯽﻧﺪـﻌﻣ داﻮﻣ ياﻮﺘﺤﻣ يﺎﯾﻮﮔ ﺞﯾﺎﺘﻧ و هﺪﺷ هدﺎﻔﺘﺳا تﻼﻏ ﻪﯾﺎﭘﺮﺑ هﺪﻧز و يﺮﺘﮐﺎﺑ يﻻﺎﺑ ﯽﻧﺎﻣ ﯽﻧﺪﯿـﺷﻮﻧ ﻦـﯾا رد ﮏﯿﺗﻮﯿﺑوﺮﭘ يﺎﻫ
ﺎـﻫ
ﺖﺳا هدﻮﺑ ]
5 .[
ﺶﻫوﮋﭘ ﺮﯿﺷ ﺎﺑ ﺎﯾﻮﺳ ﺮﯿﺷ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﺛا ﺎﺑ ﻪﻄﺑار رد ﯽﻬﺑﺎﺸﻣ يﺎﻫ
ز ﻪـﻧﺎﮕﯾ ﻂـﺳﻮﺗ ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ رد وﺎﮔ نارﺎـﮑﻤﻫ و دا
) 2009 ( و
نارﺎﮑﻤﻫ و ﯽﻧﺎﻤﯾﺮﻓ ﯽﻨﻤﺳﺎﯾ )
2009 ( ﻪـﮐ ﺖـﺳا ﻪﺘﻓﺮﮔ ترﻮﺻ
يور ﺮـﺑ ﯽﺗوﺎـﻔﺘﻣ ﺮﯿﺛﺄﺗ ،ﻪﻧاد ﺖﯿﻫﺎﻣ ندﻮﺑ توﺎﻔﺘﻣ ﻞﯿﻟد ﻪﺑ ﻪﺘﺒﻟا بآ و ﺖـﻓﺎﺑ ﺪـﻨﻧﺎﻣ ﺖـﺳﺎﻣ ﯽﯾﺎﯿﻤﯿـﺷﻮﮑﯾﺰﯿﻓ صاﻮﺧ زا ﯽﺧﺮﺑ -
صاﻮـﺧ دﻮﺒﻬﺑ زا ﯽﮐﺎﺣ ﺞﯾﺎﺘﻧ ﺎﻣا و ﺖﺳا ﻪﺘﺷاد شراﺰﮔ يزاﺪﻧا ﮕﯾﺎﺟ زا ﯽﺷﺎﻧ ﺖﺳﺎﻣ ﯽﺘﻓﺎﺑ ﺪﺻرد رد ﺎﯾﻮﺳ ﺮﯿﺷ ﯽﻨﯾﺰ
ﻻﺎـﺑ يﺎـﻫ
ﺖﺳا هدﻮﺑ ]
15،16 .[
ﺖـﺳﺎﻣ ﺪـﯿﻟﻮﺗ رد نزرا ﺮﯿـﺷ زا هدﺎﻔﺘـﺳا ﺎـﺑ طﺎـﺒﺗرا رد ﻦﯾاﺮﺑﺎﻨﺑ ﺶﻫوﮋﭘ دراد دﻮـﺟو ﯽﮐﺪـﻧا رﺎﯿﺴﺑ يﺎﻫ .
ﺖـﯿﻤﻫا ﻪـﺑ ﻪـﺟﻮﺗ ﺎـﺑ
ﻪﯾﺬﻐﺗ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ نآ ﺐﺳﺎﻨﻣ ﺖﻤﯿﻗ و ﯽﻧاواﺮﻓ ،نزرا ﻪﻧاد يا
ﻻﻮﺼـﺤﻣ فﺮﺼـﻣ ﻪـﺑ نﺎﮔﺪـﻨﻨﮐ فﺮﺼﻣ ﻞﯾﺎﻤﺗ ﺰﯿﻧ و تﻼﻏ ت
هﺮﻬﺑ و عﻮﻨﺘﻣ ﯽﯾاﺬﻏ ﯽﺘﻣﻼـﺳ صاﻮﺧ زا يﺪﻨﻣ
و تﻼـﻏ ﺶـﺨﺑ
ﯽﺠﻨﺴـﻧﺎﮑﻣا ﻪـﻌﻟﺎﻄﻣ ﻦـﯾا زا فﺪﻫ ،نﺎﻣﺰﻤﻫ ترﻮﺻ ﻪﺑ تﺎﯿﻨﺒﻟ صاﻮـﺧ زا ﯽـﺧﺮﺑ ﯽـﺳرﺮﺑ و نزرا ﺮﯿـﺷ يوﺎـﺣ ﺖـﺳﺎﻣ ﺪﯿﻟﻮﺗ ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ ﯽﻣ نآ
ﺪﺷﺎﺑ .
1. Boza 2. Mangisi 3. Kunu 4. Finger millet 5. Phytochemical
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - ﻪﯿﻟوا داﻮﻣ
بﺮﭼ ﻢﮐ ﺮﯿﺷ )
5/
2 (%
نﺎﺠﯾﺎﺑرذآ هﺎﮕﭘ ﺖﮐﺮﺷ زا ﻪـﯿﻬﺗ ﯽﻗﺮـﺷ
ﺪﺷ . ﻪﻧﻮﻤﻧ ﻪﯿﻬﺗ ياﺮﺑ هدﺎﻔﺘﺳا درﻮﻣ ﺮﯿﺷ تﺎﺼﺨﺸﻣ ﺖـﺳﺎﻣ يﺎﻫ
لوﺪﺟ رد 1
ﺖﺳا هﺪﺷ ﺮﮐذ .
ﺖـﻬﺟ هدﺎﻔﺘـﺳا درﻮﻣ ﺖﺳﺎﻣ ﻪﯾﺎﻣ
ﻪﻧﻮﻤﻧ ﺪﯿﻟﻮﺗ رد كرﺎﻤﻧاد ﻦﺴﻧﺎﻫ ﻦﯿﺘﺴﯾﺮﮐ ﺖﮐﺮﺷ زا ﺖﺳﺎﻣ يﺎﻫ
ﻪـﻧﺎﮔاﺪﺟ ترﻮﺻ ﻪﺑ ﮏﯿﺗﻮﯿﺑوﺮﭘ ﺮﮔزﺎﻏآ و ﺖﺳﺎﻣ ﺮﮔزﺎﻏآ ﺐﻟﺎﻗ ﺪﺷ ﻪﯿﻬﺗ . يوﺎﺣ ﺖﺳﺎﻣ ﺮﮔزﺎﻏآ ﮐﻮﮐﻮﺘﭘﺮﺘﺳا
سﻮـﻠﯿﻓﻮﻣﺮﺗ سﻮ و
سﻮﮑﯾرﺎــﮕﻟﻮﺑ سﻮﻠﯿــﺳﺎﺑﻮﺘﮐﻻ يوﺎــﺣ ﮏــﯿﺗﻮﯿﺑوﺮﭘ ﺮﮔزﺎــﻏآ و
سﻮﻠﯿﻓوﺪﯿﺳا سﻮﻠﯿﺳﺎﺑﻮﺘﮐﻻ دﻮﺑ LA-5
. ﻪﻧاد زا نزرا ﻞﻣﺎﮐ يﺎﻫ
ﺪﺷ ﻪﯿﻬﺗ ﺰﯾﺮﺒﺗ يزروﺎﺸﮐ دﺎﻬﺟ هرادا .
ﯽﻫﺎﮕﺸـﯾﺎﻣزآ داﻮـﻣ ﻪـﯿﻠﮐ
نﻮﻣزآ مﺎﺠﻧا ﺖﻬﺟ زﺎﯿﻧ درﻮﻣ ﻪـﯾﺰﺠﺗ صﻮﻠﺧ ﻪﺟرد ﺎﺑ ،ﺎﻫ
زا يا
ﯾدﺮﮔ يراﺪﯾﺮﺧ نﺎﻤﻟآ كﺮﻣ ﺖﮐﺮﺷ ﺪﻧﺪ
.
Table 1 Chemical properties of milk
Chemical properties
Amount
pH 6.0±69.003
Dry matter (%) 11.0±8.03
Non-fat dry matter (%)
9.0±35.003
Protein (%) 3.0±2.008
Fat (%) 2.0±45.03
2 - 2 - نزرا ﺮﯿﺷ ﻪﯿﻬﺗ شور
ﻪﺑ ﻪﻧاد اﺪﺘﺑا ،نزرا ﺮﯿﺷ ﺪﯿﻟﻮﺗ رﻮﻈﻨﻣ نزرا يﺎـﻫ
ﺪﻧﺪـﺷ ﺰـﯿﻤﺗ .
ﻪـﺑ
تﺪــﻣ 12 ﻪــﻃﻮﻏ بآ رد ﺖﻋﺎــﺳ بآ ﺲﭙــﺳ و رو
و ﯽﺸــﮐ
ﺖﺴﺷ ﺪﻧﺪﯾدﺮﮔ ﻮﺷو .
ﻪـﻧاد ﻪـﺑ هﺪـﺷ ﻪﺘﺴـﺷ نزرا يﺎـﻫ ترﻮـﺻ
ﺲﭙﺳ و ﺪﻧﺪﺷ بﺎﯿﺳآ بﻮﻃﺮﻣ ﺖﺒﺴﻧ ﻪﺑ بآ
2:1 نآ ﻪﺑ هدوﺰـﻓا
ﺪــﺷ . زا ﺲــﭘ ﻞــﺻﺎﺣ ﻊﯾﺎــﻣ و ﺪــﺷ فﺎــﺻ ﻞــﺻﺎﺣ طﻮــﻠﺨﻣ
يﺎﻣد رد نﻮﯿﺳاﺰﯾرﻮﺘﺳﺎﭘ 80ºC
تﺪﻣ ﻪﺑ 20 ﻪـﺑ ،ﻪـﻘﯿﻗد ناﻮـﻨﻋ
را ﺮﯿﺷ ﺖﻓﺮﮔ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ نز ]
.[5
2 - 3 - نزرا ﺮﯿﺷ يوﺎﺣ ﺖﺳﺎﻣ ﻪﯿﻬﺗ شور
ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ ﻞﺣاﺮﻣ ﻞﮑـﺷ ﺎـﺑ ﻖﺑﺎـﻄﻣ نزرا ﺮﯿﺷ يوﺎﺣ يﺎﻫ
1
ﺖﻓﺮﮔ ترﻮﺻ ]
17 .[
ﻪﻧﻮﻤﻧ تﺪـﻣ ﻪـﺑ ﺪﯿﻟﻮﺗ زا ﺲﭘ ﺖﺳﺎﻣ يﺎﻫ
21 يﺎﻣد رد زور 4ºC
راﺮـﻗ ﻪـﻌﻟﺎﻄﻣ ﺖـﺤﺗ و هﺪﺷ يراد ﻪﮕﻧ
ﺪﻨﺘﻓﺮﮔ . لوﺪﺟ رد 2
ﻪﻧﻮﻤﻧ عاﻮﻧا ، ﺖـﺳﺎﻣ يﺎﻫ
ﯽـﻓﺮﻌﻣ يﺪـﯿﻟﻮﺗ
هﺪﺷ ﺪﻧا .
Fig 1 The steps of samples production
Table 2 Introducing prepared samples
Milk (%) Millet milk(%)
Yogurt samples
100 0
CY
90 10
MY10
85 15
MY15
80 20
MY20
2 - 4 - نﻮﻣزآ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ
:pH هزاﺪﻧا يﺮﯿﮔ ﯿﻘﺘﺴـﻣ ندﺮﮐ دراو ﺎﺑ pH
هﺎﮕﺘـﺳد دوﺮـﺘﮑﻟا ﻢ
ﺮﺘﻣ pH ) لﺪﻣ 744 ﺖﮐﺮﺷ ﺖﺧﺎﺳ ، METROHM
ﺲﯿﺋﻮﺳ (
ﺖﻓﺮﮔ ترﻮﺻ هﺪﺷ ﻦﮕﻤﻫ ﺖﺳﺎﻣ ﺖﻓﺎﺑ ﻞﺧاد ﻪﺑ ]
18 .[
ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ :
هزاﺪﻧا زا هدﺎﻔﺘـﺳا ﺎـﺑ ﮏﺸـﺧ هدﺎـﻣ يﺮﯿﮔ
ﺖـﺑﻮﻃر يوزاﺮﺗ هﺎﮕﺘﺳد
سﻮﯾرﻮﺗرﺎـﺳ ﺞﻨـﺳ ) 6
لﺪـﻣ ،MA35
نﺎﻤﻟآ ﺖﺧﺎﺳ (
ﺪﺷ مﺎﺠﻧا . رﻮﻈﻨﻣ ﻦﯾا ياﺮﺑ 1
ﯽﻟا 3 ﻪﻧﻮﻤﻧ مﺮﮔ ي
6. Sartorius
رد و ﺪﺷ ﺶﺨﭘ ًﻼﻣﺎﮐ ﯽﻣﻮﯿﻨﯿﻣﻮﻟآ ﻞﯾﻮﻓ يور هﺪﺷ ﻦﮕﻤﻫ ﺖﺳﺎﻣ يﺎﻣد ﺖﺤﺗ هﺎﮕﺘﺳد 102ºC
تﺪﻣ ﻪﺑ ، 15
و ﺖﻓﺮﮔ راﺮﻗ ﻪﻘﯿﻗد
ﺪﯾدﺮﮔ ﺖﺋاﺮﻗ ﮏﺸﺧ هدﺎﻣ ناﻮﻨﻋ ﻪﺑ ﻞﺻﺎﺣ دﺪﻋ .
ﯽـﺑﺮﭼ ناﺰـﯿﻣ
ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا سﺎﺳا ﺮﺑ و ﺮﺑرژ شور زا هدﺎﻔﺘﺳا ﺎﺑ ﺖﺳﺎﻣ هرﺎﻤﺷ 695 ﺪﺷ مﺎﺠﻧا 19]
.[
بآ يزاﺪﻧا : بآ ا ﻪﻧﻮﻤﻧ يزاﺪﻧ ژﻮﻔﯾﺮﺘﻧﺎـﺳ هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ
) لﺪــﻣ BHG500 ﺖﮐﺮــﺷ ﺖﺧﺎــﺳ ،
ZENTRIFUGBN
نﺎﻤﻟآ ( يﺎﻫزور رد 1
، 7 ، 14 و 21 هزاﺪﻧا يراﺪﻬﮕﻧ ما ﺪﺷ يﺮﯿﮔ
.
40 رد و ﺖـﻓﺮﮔ راﺮـﻗ ژﻮﻔﯾﺮﺘﻧﺎـﺳ ﮥﻟﻮﻟ رد ﺖﺳﺎﻣ ﻪﻧﻮﻤﻧ زا مﺮﮔ
رود 222g تﺪﻣ ﻪﺑ 10 يﺎﻣد رد و ﻪﻘﯿﻗد 1ºC
4± ژﻮﻔﯾﺮﺘﻧﺎـﺳ
ﺪﯾدﺮﮔ . ﯾﺎﻣ زﺎـﻓ هاﺮـﻤﻫ ﻪﺑ ﻪﻟﻮﻟ و ﺪﺷ ﻪﺘﺨﯾر رود ﯽﯾور فﺎﻔﺷ ﻊ
ﺪﯾدﺮﮔ نزو ﯽﻨﯿﯾﺎﭘ .
بآ ﻪﻧﻮﻤﻧ يزاﺪﻧا نزو ﺪـﺻرد ترﻮـﺻ ﻪﺑ ﺎﻫ
نﺎﯿﺑ ﻪﻧﻮﻤﻧ ﻪﯿﻟوا نزو ﻪﺑ ﯽﯾور فﺎﻔﺷ ﻊﯾﺎﻣ ﺪﯾدﺮﮔ
] .[20
ﻦﯿﺌﺗوﺮﭘ : ﻪﻧﻮﻤﻧ ﻞﮐ تزا ﻖﺑﺎـﻄﻣ لاﺪـﻠﺠﮐ شور ﻪـﺑ ﺖﺳﺎﻣ يﺎﻫ
هرﺎﻤـﺷ لﻮﻣﺮﻓ ]
1 [ هزاﺪـﻧا ﺪـﺷ يﺮـﯿﮔ .
زا ﻞـﮐ ﻦﯿﺌﺗوﺮـﭘ راﺪـﻘﻣ
ﺻﺎﺣ ﻞ هزاﺪﻧا تزا راﺪﻘﻣ بﺮﺿ
ﻞﯾﺪـﺒﺗ ﺐﯾﺮـﺿ رد هﺪـﺷ يﺮﯿﮔ
38 /6 ﺪﯾدﺮﮔ ﻪﺒﺳﺎﺤﻣ ]
21 :[
] 1 [
ﺎـﺑ و ﻮﭽﻟﺎﮐﻮﯿـﺳ ﻦﯿﻟﻮـﻓ شور ﻪـﺑ ﺎـﻫ ﻪـﻧﻮﻤﻧ ﻞﮐ ﻞﻨﻓ : ﻞﮐ ﻞﻨﻓ لﻮـﻃ رد يﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا شور زا هدﺎﻔﺘﺳا
جﻮـﻣ 720 ﺮﺘﻣﻮﻧﺎـﻧ
هزاﺪﻧا ﺪﺷ يﺮﯿﮔ ]
22 .[
ﻞﮐ ﺮﺒﯿﻓ و ﯽﻧﺪﻌﻣ داﻮﻣ :
،ﻢﯿﺴﻠﮐ و ﻢﯾﺰﯿﻨﻣ ،ﻦﻫآ ﺮﺻﺎﻨﻋ ﺮﯾدﺎﻘﻣ ﺎﺑ
هزاﺪـﻧا ﯽﻤﺗا بﺬﺟ هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا ﺪـﺷ يﺮـﯿﮔ
] 23 .[
راﺪـﻘﻣ
ﻪﻧﻮﻤﻧ ﺮﻔﺴﻓ رد و تادﺎـﻧاو ﺎﺑ ﯽﺠﻨﺳ ﮓﻧر شور ﻪﺑ ﺖﺳﺎﻣ يﺎﻫ
لﻮﻃ جﻮﻣ 420 هزاﺪﻧا ﺮﺘﻣﻮﻧﺎﻧ ﺪﺷ يﺮﯿﮔ
] 21 .[
ا هزاﺪﻧ ﻞﮐ ﺮﺒﯿﻓ يﺮﯿﮔ
هرﺎﻤـﺷ ناﺮـﯾا ﯽـﻠﻣ دراﺪﻧﺎﺘـﺳا ﻖﺑﺎﻄﻣ و يﺪﯿﺳا ﻢﻀﻫ شور ﻪﺑ 3105 ﺖﻓﺮﮔ ترﻮﺻ .
ـﯾﺮﻃ زا ﻞـﮐ ﺮـﺒﯿﻓ ﺪﺻرد ﺮـﯾز لﻮـﻣﺮﻓ ﻖ
ﺪﯾدﺮﮔ ﻪﺒﺳﺎﺤﻣ ]
24 [:
] 2 [
زا ﺪــﻌﺑ بﻮــﺳر و ﯽﻓﺎــﺻ نزو :M1 ،ﻪــﯿﻟوا ﻪــﻧﻮﻤﻧ نزو :M0
،نوآ رد نﺪﺷ ﮏﺸﺧ M2
: هرﻮـﮐ زا ﺪـﻌﺑ بﻮﺳر و ﯽﻓﺎﺻ نزو
و يراﺬﮔ :WD
ﻪﻧﻮﻤﻧ ﮏﺸﺧ ةدﺎﻣ
ﯽﺴﺣ ﯽﺑﺎﯾزرا :
ﻪـﻧﻮﻤﻧ ﯽﺴـﺣ ﯽﺑﺎـﯾزرا شور ﻪـﺑ ﺖـﺳﺎﻣ يﺎـﻫ
ﮏﯿﻧوﺪﻫ 5 ﻪﻄﻘﻧ ﮏﻤﮐ ﻪﺑ ،يا 10
د و هﺪـﯾد شزﻮـﻣآ بﺎـﯾزرا ر
ﯽﺑﺎﯾزرا حﻮﻄﺳ رﺎﻬﭼ ﺎﺗ ﺮﻔﺻ
) 0 = ﻞﺑﺎﻗﺮﯿﻏ ﯽـﻠﯿﺧ ﺎـﯾ فﺮﺼـﻣ
،ﻒﯿﻌﺿ 1 = ﻞﺑﺎﻗﺮﯿﻏ ،ﻒﯿﻌﺿ ﺎﯾ لﻮﺒﻗ 2
= ﻞﺑﺎﻗ ،ﻂﺳﻮﺘﻣ ﺎﯾ لﻮﺒﻗ
3 = ﺖﯾﺎﺿر و بﻮﺧ ﺎﯾ ﺶﺨﺑ 4
= ﺖﯾﺎﺿر رﺎﯿﺴﺑ ﯽﻠﯿﺧ ﺎﯾ ﺶﺨﺑ
بﻮﺧ ( ﺖﻓﺮﮔ مﺎﺠﻧا ]
.[19
يرﺎﻣآ حﺮﻃ :
ﺎـﺑ ﯽﻓدﺎﺼـﺗ ًﻼﻣﺎـﮐ حﺮـﻃ ﺐـﻟﺎﻗ رد ﻪـﻌﻟﺎﻄﻣ ﻦﯾا
مﺮﻧ زا هدﺎﻔﺘﺳا
راﺰﻓا 16,0 ياﺮـﺑ و هﺪـﺷ ﻞـﯿﻠﺤﺗ ﻪﯾﺰﺠﺗ SPSS
ﻪﻨﻣاد ﺪﻨﭼ نﻮﻣزآ زا ﺎﻫرﺎﻤﯿﺗ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺢﻄﺳ رد ﻦﮑﻧاد يا
لﺎـﻤﺘﺣا 5 % ﺪــﯾدﺮﮔ هدﺎﻔﺘــﺳا .
زا هدﺎﻔﺘــﺳا ﺎــﺑ ﺎــﻫرادﻮﻤﻧ ﯽﻣﺎـﻤﺗ
مﺮﻧ راﺰﻓا Excel 2010 نﻮﻣزآ و ،ﻢﺳر
مﺎـﺠﻧا راﺮـﮑﺗ ﻪﺳ رد ﺎﻫ
ﺪﻧﺪﺷ .
3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ
:pH تاﺮﯿﯿﻐﺗ ﺖﺳﺎﻣ pH
ا ﺮﯿـﺷ يوﺎـﺣ يﺎﻫ رد لﺮـﺘﻨﮐ و نزر
لوﺪﺟ 2 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
عﻮـﻧ ﺮـﺛا ،رﻮﮐﺬﻣ لوﺪﺟ ﻖﺑﺎﻄﻣ
تاﺮﯿﯿﻐﺗ يور يراﺪﻬﮕﻧ نﺎﻣز تﺪﻣ و رﺎﻤﯿﺗ ﯽـﻨﻌﻣ pH
دﻮـﺑ راد
) 05 /0
<
.(P ﯽﺳرﺮﺑ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﻪﮐ داد نﺎﺸﻧ ﺎﻫ
ﻪﻧﻮﻤﻧ pH -
ﯽﻣ هﺪﯾﺪﭘ ﻦﯾا ﻪﮐ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ نﺎﻣز لﻮﻃ رد ﺎﻫ ﻪـﺑ ﺪﻧاﻮﺗ
-
ﻂﺳﻮﺗ ﮏﯿﺘﮐﻻ ﺪﯿﺳا ﺪﯿﻟﻮﺗ ﻞﯿﻟد يﺮﺘﮐﺎﺑ
ﻪـﮐ ﺪـﺷﺎﺑ ﯽﮑﯿﺘﮐﻻ يﺎﻫ
ﯽﻣ زا ﺪﻨﻧاﻮﺗ 1 ،زﻮﺘﮐﻻ لﻮﮑﻟﻮﻣ 4
ﺪـﯿﻟﻮﺗ ﮏـﯿﺘﮐﻻ ﺪﯿﺳا لﻮﮑﻟﻮﻣ
ﺪﻨﻨﮐ ] 17 .[
نارﺎﮑﻤﻫ و ﻦﯾﺮﭘ ﺞﯾﺎﺘﻧ )
2002 ( اﺮﺳ و نارﺎـﮑﻤﻫ و
) 2009 ( هﺪﻨﻫد نﺎﺸﻧ ﺰﯿﻧ تاﺮـﯿﯿﻐﺗ ﯽﻟوﺰﻧ ﺪﻧور
رد ﺖـﺳﺎﻣ pH
ﺖـﺳا هدﻮـﺑ يراﺪـﻬﮕﻧ نﺎـﻣز لﻮـﻃ ]
25،26 .[
ﯽــﻃ رد 21 زور
ﻦﯾﺮﺘﺸـﯿﺑ يراﺪﻬﮕﻧ ﺖـﺳﺎﻣ ﻪـﺑ طﻮـﺑﺮﻣ pH
دﻮـﺑ MY10 . ﺎـﺑ
،نزرا ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا ﻪﻧﻮﻤﻧ pH
ﻪﺑ ،دﻮﺑ هدﺮﮐ اﺪﯿﭘ ﺶﻫﺎﮐ ﺎﻫ
تﺪﻣ مﺎﻤﺗ رد ﻪﮐ يرﻮﻃ 21
ﻪـﻧﻮﻤﻧ يراﺪـﻬﮕﻧ زور ﺖـﺳﺎﻣ ،ﺎـﻫ
ﻦﯾﺮﺘﻤﮐ MY20 ﺖﺷاد ار pH
) 05 /0
<
.(P ﺶﯾاﺰﻓا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
هﺪــﻧز يﺮﺘﮐﺎــﺑ ﯽﻧﺎــﻣ سﻮﻠﯿــﺳﺎﺑﻮﺘﮐﻻ و ﺖــﺳﺎﻣ ﺮﮔزﺎــﻏآ يﺎــﻫ
سﻮﻠﯿﻓوﺪﯿﺳا ردLA-5
ﻪﻧﻮﻤﻧ ﺮﺗﻻﺎـﺑ نزرا ﺮﯿـﺷ ﺪـﺻرد ﺎﺑ يﺎﻫ
] 27 [ ،ﺮﺘﺸـﯿﺑ ﮏﯿﺘﮐﻻﺪﯿـﺳا ﺪﯿﻟﻮﺗ ﻪﺠﯿﺘﻧ رد و ﻪـﻧﻮﻤﻧ pH
ﺎـﺑ ﺎـﻫ
و داد نﺎﺸـﻧ يﺮﺘﺸـﯿﺑ ﺶﻫﺎﮐ ،نزرا ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا و pH
نزرا ﺮﯿـــــﺷ ﻪـــــﯿﻟوا ﻪﺘﯾﺪﯿـــــﺳا )
021 /0 365± /6
= و pH
217°D /2 50± / 62 = ﻪﺘﯾﺪﯿﺳا ( ﺪـﻧور ﻦـﯾا ﺮﺑ يﺮﯿﺛﺄﺗ وﺎﮔ ﺮﯿﺷ و
ﺖﺷاﺪﻧ . ﺎـﺑ ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﯽﻨﻤـﺳﺎﯾ ﺞﯾﺎـﺘﻧ
نارﺎـﮑﻤﻫ و ﯽﻧﺎـﻤﯾﺮﻓ
) 2009 ( ﻪـــﻧﺎﮕﯾ و نارﺎـــﮑﻤﻫ و داز
) 2009 ( دراد ﺖـــﻘﺑﺎﻄﻣ ،
] 15 ، 16 .[
ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ :
لوﺪﺟ 2 ﺎـﺑ نزرا ﺮﯿـﺷ ﯽﻨﯾﺰﮕﯾﺎـﺟ ﺮﯿﺛﺄﺗ
ﻢﮐ ﺮﯿﺷ ﻦﯿـﺑ رد ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ تاﺮﯿﯿﻐﺗ يور ﺮﺑ ار بﺮﭼ
ﻪﻧﻮﻤﻧ ﻪـﻧﻮﻤﻧ يراﺪـﻬﮕﻧ نﺎـﻣز تﺪـﻣ ﯽـﻃ و ﻒﻠﺘﺨﻣ يﺎﻫ يﺎـﻫ
ﺳﺎﻣ ﯽﻣ نﺎﺸﻧ ﺖ ﺪﻫد
. هدﺎـﻣ تاﺮـﯿﯿﻐﺗ يور ﺮـﺑ رﺎـﻤﯿﺗ عﻮـﻧ ﺮـﺛا
ﯽﻨﻌﻣ ﯽﺑﺮﭼ و ﮏﺸﺧ
دﻮﺑ راد ) 05 /0
<
(P نﺎـﻣز تﺪـﻣ ﺮﺛا ﯽﻟو ،
ﯽﻨﻌﻣ ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ ناﺰﯿﻣ تاﺮﯿﯿﻐﺗ يور ﺮﺑ يراﺪﻬﮕﻧ راد
دﻮﺒﻧ ) 05 /0
>
.(P ﻪﺑ ﺞﯾﺎﺘﻧ ﻖﺑﺎﻄﻣ ﺖﺳد
ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ هﺪﻣآ
ﻪﻧﻮﻤﻧ رد ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ ناﺰﯿﻣ نزرا ﺖـﺳﺎﻣ يﺎﻫ
ﺶﻫﺎـﮐ
ﺖــﺳﺎﻣ ﺎــﻫزور ﯽﻣﺎــﻤﺗ رد ﻪــﮐ يرﻮــﻃ ﻪــﺑ ،ﺖــﻓﺎﯾ ياراد CY
ﺖـﺳﺎﻣ و ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ ياراد ،MY20
دﻮـﺑ ﯽـﺑﺮﭼ و ﮏﺸـﺧ هدﺎـﻣ ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ .
نارﺎـﮑﻤﻫ و ﺪـﻧﺎﻧآ
) 2011 ( و ﮏﺸﺧ هدﺎﻣ ﻦﯿﯾﺎﭘ ياﻮﺘﺤﻣ ﻞﯿﻟد ﻪﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ نزرا ﺮﯿـﺷ يوﺎـﺣ ﺖـﺳﺎﻣ ،ﺮﯿـﺷ ﻪﺑ ﺖﺒﺴﻧ نزرا ﺮﯿﺷ رد ﯽﺑﺮﭼ
د لﺮـﺘﻨﮐ ﺖﺳﺎﻣ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد يﺮﺘﻤﮐ ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ يارا
ﺖﺳا . ﺖـﺳا ﺐـﻠﻄﻣ ﻦـﯾا ﺪﯾﺆﻣ ﺰﯿﻧ ﻖﯿﻘﺤﺗ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ
] 14 .[
Table 3 Physicochemical properties of yogurt samples during 21 days of shelf life
Storage time (Day)
Samples Properties
1th Day 7th Day
14th Day 21th Day
CY 0.01Ab
± 4.34 0.01Bb
± 4.26 0.01Cb
± 4.24 0.01Db
± 4.19
MY10 0.01Aa
± 4.49 0.01Ba
± 4.46 0.01Ca
± 4.43 0.01Da
± 4.40
MY15 0.01Ac
± 4.26 0.01Bc
± 4.23 0.01Cc
± 4.21 0.01Db
± 4.19
pH
MY20 0.01Ac
± 4.25 0.01Bd
± 4.20 0.01BCd
± 4.19 0.01Cb
± 4.18
Aa CY 0.89 ± 13.18
Aa 0.54 ± 12.52 0.52Aa
± 12.68 0.20Aa
± 12.16
MY10 0.17Ab
± 11.92 0.56Aab
± 11.55 0.53Ab
± 11.56 0.33Ab
± 11.12
Abc MY15 0.59
± 10.88 0.35Ab
± 10.91 0.20Abc
± 10.87 0.60Ab
±
10.37 Dry matter (%)
MY20 0.43Ac
± 10.53 0.40Ab
± 10.23 0.42Ac
± 10.51 0.18Ab
± 10.68
CY 0.05Aa
± 2.55 0.05Aa
± 2.55 0.05Aa
± 2.55 0.06Aa
± 2.53
MY10 0.15Ab
± 2.26 0.10Ab
± 2.30 0.12Ab
± 2.28 0.10Ab
± 2.30
MY15 0.15Abc
± 2.16 0.15Ab
± 2.16 0.10Abc
± 2.18 0.10Ab
±
2.20 Fat (%)
MY20 0.10Ac
± 2.00 0.15Ac
± 1.93 0.05Ac
± 2.06 0.10Ac
± 2.00
*A-D: Means with different superscripts in the same row differ significantly (P<0.05)
** a-d: Means with different superscripts in the same column differ significantly (P<0.05)
بآ يزاﺪﻧا : ﻞﮑﺷ 2 بآ ناﺰﯿﻣ تاﺮﯿﯿﻐﺗ ﻪـﻧﻮﻤﻧ ﻦﯿـﺑ رد يزاﺪﻧا
-
ﯽﻣ نﺎﺸﻧ ار يراﺪﻬﮕﻧ نﺎﻣز تﺪﻣ ﯽﻃ و ﻒﻠﺘﺨﻣ يﺎﻫ ﺪـﻫد
. رد
بآ ﺪﺻرد يراﺪﻬﮕﻧ نﺎﻣز لﻮﻃ ﺖﺳﺎﻣ يزاﺪﻧا
ﺮﯿـﺷ يوﺎـﺣ يﺎﻫ
بآ ﺪﺻرد ﻦﯿﻨﭽﻤﻫ و ﺖﺷاد ﯽﺸﯾاﺰﻓا ﺪﻧور نزرا ﻪـﻧﻮﻤﻧ يزاﺪﻧا
ﺖــﻓﺎﯾ ﺶﯾاﺰــﻓا يراﺪــﻬﮕﻧ نﺎــﻣز تﺪــﻣ لﻮــﻃ رد ﺰــﯿﻧ CY ) 05 /0
<
.(P لژ رد ﻪﮑﺒـﺷ ﯽﯾارآزﺎـﺑ ،ﺖـﺳﺎﻣ ﺪﻨﻧﺎﻣ يﺪﯿﺳا يﺎﻫ
ﻞـﻣﺎﻋ ﻦﯾﺮـﺘﻤﻬﻣ يراﺪـﻬﮕﻧ نﺎـﻣز تﺪـﻣ لﻮـﻃ رد ﻦﯿﺋزﺎﮐ ﯽﻟژ ﯽﻣ بﻮﺴﺤﻣ ﻪﮑﺒﺷ زا ﺖﺳﺎﻣ بآ جوﺮﺧ دﻮـﺷ
] 28 .[
درﻮـﻣ رد
بآ تاﺮــﯿﯿﻐﺗ هﻮــﺤﻧ و ﺎــﻧﺎﺗﺎﭘ ﺖﯿﺘﯾوﺎﭘﻮــﺳ تﺎــﺷراﺰﮔ ،يزاﺪــﻧا
نارﺎﮑﻤﻫ ) 2010 ( بآ ﺶﯾاﺰﻓا ﺮﮕﻧﺎﯿﺑ ﺰﯿﻧ رد ﯽﺒﻟﺎﻗ ﺖﺳﺎﻣ يزاﺪﻧا
لﻮﻃ دﻮﺑ يراﺪﻬﮕﻧ نﺎﻣز تﺪﻣ ]
29 .[
ﺖﺳﺎﻣ هﺪﻣآ ﺖﺳد ﻪﺑ ﺞﯾﺎﺘﻧ ﻖﺑﺎﻄﻣ بآ MY10
يﺮـﺘﻤﮐ يزاﺪﻧا
ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ ﻪﺘـﺷاد يراﺪـﻬﮕﻧ يﺎـﻫزور ﯽﻣﺎـﻤﺗرد ،ﺎـﻫ
ﺖﺳا . ﯽﻣ ار ﺮﻣا ﻦﯾا ﺖﻠﻋ ﻪﺑ ناﻮﺗ
ﺖـﺳﺎﻣ يﻻﺎـﺑ pH MY10
داد ﺖﺒﺴﻧ . نزرا ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﻦﯿﻨﭽﻤﻫ
ﺖﺴﺳ ﻞﯿﻟد ﻪﺑ ﻪﮑﺒﺷ نﺪﺷ ﺮﺗ
ﺪﯾﺪـﺷ ﺶﻫﺎـﮐ ،ﯽـﻨﯿﺌﺗوﺮﭘ و pH
بآ ،ﮏﺸﺧ هدﺎﻣ ﺪﺻرد ﺶﻫﺎﮐ ﻪﻧﻮﻤﻧ يزاﺪﻧا
ﯽﻣ ﺶﯾاﺰﻓا ﺎﻫ ﺪـﺑﺎﯾ
. نارﺎﮑﻤﻫ و ﻮﻟﺎﺿﺮﯿﻠﻋ
) 2015 ( هرﺎﺼﻋ ﻪﮐ ﺪﻧدﺮﮐ نﺎﯿﺑ ﯽـﺑآ يﺎـﻫ
ﯽـﻃ رد ﯽـﻨﯿﺌﺗوﺮﭘ ﻞـﻣﺎﮐ ﻪﮑﺒـﺷ ﻞﯿﮑﺸـﺗ زا ﻊﻧﺎـﻣ هﺪـﺷ هدوﺰﻓا ﻪﻧﺎﺨﻣﺮﮔ ﯽﻣ ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ و يراﺬﮔ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﻦﯾاﺮﺑﺎﻨﺑ ،ﺪﻧدﺮﮔ
بآ ناﺰﯿﻣ اﺪﻧا ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ ﺪﻨﯾاﺮﻓ رد يز ﯽـﻣ ﺪﻨﻣدﻮـﺳاﺮﻓ يﺎـﻫ
-
ﺪﻧﻮﺷ ] 30 .[
شراﺰﮔ ﺶﯾاﺰـﻓا ﻪـﮐ ﺖـﺳا هداد نﺎﺸـﻧ ﺮـﮕﯾد يﺎﻫ
ندﻮـﺑ ﻻﺎـﺑ و هدﺎﻔﺘـﺳا درﻮـﻣ هﻮﯿﻣ ﭗﻟﺎﭘ ﺎﯾ هرﺎﺼﻋ ﺪﺻرد ناﺰﯿﻣ بآ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﺖﺳﺎﻣ ﻪﺘﯾﺪﯿﺳا ناﺰﯿﻣ ﯽـﻣ يزاﺪﻧا
دﻮـﺷ ] 12 .[
ﺶﻫﺎﮐ ﺮـﺛا رد و هﺪـﺷ ﻦﯿﺌﺗوﺮـﭘ ﯽـﻌﯿﺒﻃ مﺮـﻓ ﺮﯿﯿﻐﺗ ﺚﻋﺎﺑ pH
رﻮﺗﺎـﻧد بآ و دازآ نآ ﻪـﺑ ﻞﺼـﺘﻣ بآ ،ﻦﯿﺌﺗوﺮــﭘ نﺪـﺷ ه يزاﺪــﻧا
ﯽﻣ ﺶﯾاﺰﻓا ﺪﺑﺎﯾ
] 31 .[
ﻪﻧﺎﮕﯾ نارﺎـﮑﻤﻫ و داز )
2009 ( نﺎﺸـﻧ ﺰـﯿﻧ
ﺶﻫﺎـﮐ ﻞﯿﻟد ﻪﺑ ﺖﺳﺎﻣ رد ﺎﯾﻮﺳ ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧداد ﺪﯾﺪﺷ يوﺎﺣ ﮥﻧﻮﻤﻧ رد pH
20 ﻪـﺑ ﺖﺒﺴـﻧ ﺎﯾﻮـﺳ ﺮﯿـﺷ ﺪـﺻرد
بآ ،ﺪﻫﺎﺷ ﺖﺳﺎﻣ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا يزاﺪﻧا
] 16 .[
ﺰﯿﻣ ﺶﻫﺎﮐ ناﺰﯿﻣ ﺮﺑ ﺮﺛﺆﻣ ﺖﺒﺜﻣ ﻞﻣاﻮﻋ زا ﯽﮑﯾ ﺰﯿﻧ ﮏﺸﺧ هدﺎﻣ نا
بآ ﺖﺳا يزاﺪﻧا ]
32 .[
نارﺎـﮑﻤﻫ و يﺪـﻧﻮﮑﻣ ﻪـﮑﻧﺎﻨﭼ )
2016 (
هدﺎـﻣ ،ﺖـﺳﺎﻣ رد ﺎﺟﻮﺒﻤﮐ هرﺎﺼﻋ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﯽﻣ ﺶﯾاﺰﻓا ﯽﻣﺮﺳ زﺎﻓ و ﺶﻫﺎﮐ ﮏﺸﺧ ﻪﺑ ردﺎﻗ لژ ﻪﮑﺒﺷ و ﺪﺑﺎﯾ
د ﺶﯾاﺰـﻓا ﺎﺑ ﻦﯾاﺮﺑﺎﻨﺑ ،ﺖﺴﯿﻧ ﯽﻣﺮﺳ زﺎﻓ ﯽﻣﺎﻤﺗ يراﺪﻬﮕﻧ ﺪـﺻر
بآ ،ﯽﺑآ هرﺎﺼﻋ ﺞﯾﺎـﺘﻧ ﻪـﮐ ﺖـﻓﺎﯾ ﺶﯾاﺰـﻓا ﺰـﯿﻧ ﺖـﺳﺎﻣ يزاﺪﻧا
ﯽﻣ ﺪﯿﯾﺄﺗ ار ﺶﻫوﮋﭘ ﻦﯾا زا ﻞﺻﺎﺣ ﺪﻨﮐ
] 33 .[
0 5 10 15 20 25
0 7 14 21
synersis
Storage time (Day)
CY MY10 MY15 MY20
Fig 2 Synersis changings during storage time
ﻦﯿﺌﺗوﺮﭘ
ﻞﮑــﺷ 3 ﻢــﮐ ﺮﯿــﺷ ﺎــﺑ نزرا ﺮﯿــﺷ ﯽﻨﯾﺰﮕﯾﺎــﺟ ﺮﯿﺛﺄــﺗ رد بﺮــﭼ
يور ﺮﺑ ار ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد زور رد ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ تاﺮﯿﯿﻐﺗ
1
ﻪﻧﻮﻤﻧ يراﺪﻬﮕﻧ ﯽﻣ نﺎﺸﻧ ﺖﺳﺎﻣ يﺎﻫ
ﺪﻫد . نﺎﺸـﻧ ﺞﯾﺎـﺘﻧ ﯽﺳرﺮﺑ
ﯽﻨﻌﻣ ﻦﯿﺌﺗوﺮﭘ ﺪﺻرد تاﺮﯿﯿﻐﺗ يور رﺎﻤﯿﺗ عﻮﻧ ﺮﺛا ﻪﮐ داد هدﻮﺑ راد
ﺖﺳا ) 05 /0
<
.(P ﻞﮑـﺷ ﺎـﺑ ﻖﺑﺎـﻄﻣ 1
ﺖـﺳﺎﻣ ياراد MY10
ﻦﯾﺮـــﺘﻤﮐ )
01 /0 28± /3 ﺪـــﺻرد ( ﺖـــﺳﺎﻣ و ياراد MY20
ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ )
015 /0 41± /3 ﺪﺻرد ( دﻮﺑ . نﺎﺸﻧ ﺞﯾﺎﺘﻧ
ﻪﻧﻮﻤﻧ رد نزرا ﺮﯿﺷ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ داد ﻦﯿﺌﺗوﺮـﭘ ناﺰـﯿﻣ ،ﺎﻫ
ﯽﻣ اﺪﯿﭘ ﺶﯾاﺰﻓا ﺰﯿﻧ ﺪﻨﮐ
. رﻮﭘﺎـﮐ و ﺪـﻧﺎﻧآ ﻂـﺳﻮﺗ هﺪﺷ ﻪﺋارا ﺞﯾﺎﺘﻧ
) 2011 ( ﺮﯿـﺷ ﺪـﺻرد ﺶﯾاﺰـﻓا ﺎـﺑ ﻦﯿﺌﺗوﺮﭘ ياﻮﺘﺤﻣ ﺶﯾاﺰﻓا ﺰﯿﻧ
ﯽﻣ نﺎﺸﻧ ار ﺖﺳﺎﻣ رد هﺪﺷ ﻦﯾﺰﮕﯾﺎﺟ نزرا ﺪﻫد
] 14 .[
b
d
c
a
3.15 3.2 3.25 3.3 3.35 3.4 3.45
CY MY10 MY15 MY20
Protein %
Yogurt samples
Fig 3 Comparison of protein content of different samples in first day of storage
4 ﻞﮑﺷ رد : ﻞﮐ ﻞﻨﻓ
ﻢﮐ ﺮﯿﺷ ﺎﺑ نزرا ﺮﯿﺷ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﯿﺛﺄﺗ بﺮﭼ
ﻞـﮐ ﻞـﻨﻓ ياﻮـﺘﺤﻣ تاﺮـﯿﯿﻐﺗ يور ﺮـﺑ ،ﻒـﻠﺘﺨﻣ يﺎﻫﺪﺻرد رد ﻪﻧﻮﻤﻧ
زور رد ﺎﻫ 1
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ يراﺪﻬﮕﻧ .
ـﻤﻫ نﺎ ﻪـﻧﻮﮔ
ﯽﻣ هﺪﻫﺎﺸﻣ ﻪﮐ ﻞـﻨﻓ ياﻮـﺘﺤﻣ تاﺮﯿﯿﻐﺗ يور رﺎﻤﯿﺗ عﻮﻧ ﺮﺛا دﻮﺷ
ﯽﻨﻌﻣ ﻞﮐ ﺖﺳا هدﻮﺑ راد )
05 0/
<
.(P ﻪﻧﻮﻤﻧ ﻦﯾﺮﺘﻤﮐ ياراد CY
) 85 /0 41± /9 ﺪﺻرد ( ﻪﻧﻮﻤﻧ و ياﻮﺘﺤﻣ ﻦﯾﺮﺘﺸﯿﺑ ياراد MY20
ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ )
61 /0 06± / 83 ﺪﺻرد ( دﻮﺑ .
ﯽﻨﻏ ﻊﺒﻨﻣ نزرا ﺮﯿﺷ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ زا
ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ )
66 / 25 ﯽﻠﯿﻣ مﺮﮔ ﺮﺑ مﺮﮔ (
ﯽﻣ ﺪﺷﺎﺑ . ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ
ﺖﯿﻟﻮﺑﺎﺘﻣ زا يدﺎﯾز داﺪﻌﺗ ﻞﻣﺎﺷ زا يرﺎﯿﺴـﺑ ﻪﮐ ﺖﺳا يﻮﻧﺎﺛ يﺎﻫ
نوﻼﻓ ﺪﻨﻧﺎﻣ يﻮﻘﻠﺣ تﺎﺒﯿﮐﺮﺗ ﻦﻧﺎﺗ ،ﺎﻫﺪﯿﺋﻮﻧوﻼﻓ ،ﺎﻫ
ﻦﯿﻨﮕﯿﻟ ،ﺎﻫ ﺎﻫ
و ﻦﯾزوﺮـﯿﺗ ،نﺎـﻓﻮﺘﭙﯾﺮﺗ ﺪـﻨﻧﺎﻣ يﻮـﻘﻠﺣ ﮥـﻨﯿﻣآ يﺎﻫﺪﯿﺳا ﯽﺘﺣ و ﯽﻣ ﻞﻣﺎﺷ ار ﻦﯿﻟوﺮﭘ ﻧﻮﺷ
ﺪ ] 34 .[
ﻪـﮐ ﺖـﺳا هداد نﺎﺸﻧ تﺎﻌﻟﺎﻄﻣ
ﺮﺗﻻﺎـﺑ لﻮﻧوﻼﻓ و ﺪﯿﺋﻮﻧوﻼﻓ هﮋﯾو ﻪﺑ ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ ناﺰﯿﻣ ﻪﭼﺮﻫ ﯽﺘﻧآ ترﺪﻗ ؛ﺪﺷﺎﺑ
يرﺎﻤﯿﺑ زا يﺮﯿﮕﺸﯿﭘ رد و ﺮﺗﻻﺎﺑ ﯽﻧاﺪﯿﺴﮐا يﺎﻫ
ﺪﻧﺮﺗﺮﺛﺆﻣ نﺎﻃﺮﺳ و ﺖﺑﺎﯾد ]
35 .[
ﺖﺳﺎﻣ زا نزرا ﺮﯿﺷ يوﺎﺣ يﺎﻫ
ﯽﻨﻏ ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ ﺮﻈﻧ ﮐ ﺪﻧدﻮﺑ لﺮﺘﻨﮐ ﺖﺳﺎﻣ زا ﺮﺗ
ﻪـﺑ ﺮﻣا ﻦﯾا ﻪ
ﺮﯿـﺷ ﻪﺑ ﺖﺒﺴﻧ نزرا ﺮﯿﺷ ﯽﻠﻨﻓ تﺎﺒﯿﮐﺮﺗ ياﻮﺘﺤﻣ ندﻮﺑ ﻻﺎﺑ ﻞﯿﻟد ﯽﻣ وﺎﮔ ﺪﺷﺎﺑ . هﺪﺷ ﻪﺋارا شراﺰﮔ ﺎﺑ ﺶﻫوﮋﭘ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ
رﻮﭘﺎﮐ و ﺪﻧﺎﻧآ ﻂﺳﻮﺗ )
2011 ( ﺖﺷاد ﺖﻘﺑﺎﻄﻣ ]
14 .[
d
c b
a
0 20 40 60 80 100
CY MY10 MY15 MY20
Phenolic compounds (mg/kg)
Yogurt sa mples
Fig 4 Comparison of phenolic compounds content of different samples in first day of storage
ﻞﮐ ﺮﺒﯿﻓ و ﯽﻧﺪﻌﻣ داﻮﻣ :
لوﺪﺟ 3 ﺮـﺒﯿﻓ و ﯽﻧﺪـﻌﻣ داﻮﻣ ﺐﯿﮐﺮﺗ
ﺖﺳﺎﻣ ،نزرا ﺮﯿﺷ و CY
ﯽﻣ نﺎﺸﻧ ار MY20 ﺪﻫد
. ﯽﻨﯾﺰﮕﯾﺎﺟ
ﺖﺳﺎﻣ ﻦﻫآ ياﻮﺘﺤﻣ ﺶﻫﺎﮐ ﻪﺑ ﺮﺠﻨﻣ ﺮﯿﺷ ﺎﺑ نزرا ﺮﯿﺷ MY20
ﺖﺳﺎﻣ ﻪﺑ ﺖﺒﺴﻧ ﺖﺳا هﺪﺷ CY
. ناﺰـﯿﻣ نزرا ﺮﯿـﺷ ندوﺰـﻓا ﺎﺑ
ﺖـﻓﺎﯾ ﺶﯾاﺰﻓا ﻢﯾﺰﯿﻨﻣ ﻪـﺑ ﺖﺒﺴـﻧ نزرا ﺖـﺳﺎﻣ ﺮﻔﺴـﻓ ناﺰـﯿﻣ و
ﺖﺳﺎﻣ ﺖﺳا هداﺪﻧ نﺎﺸﻧ يدﺎﯾز ﺮﯿﯿﻐﺗ CY
. نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﻦﯿﻨﭽﻤﻫ
وﺎـﮔ ﺮﯿـﺷ ﻪـﺑ ﺖﺒﺴـﻧ نزرا ﺮﯿﺷ رد ﺮﺒﯿﻓ راﺪﻘﻣ ندﻮﺑ ﻻﺎﺑ ﻪﮐ داد ﺖـﺳﺎﻣ ﺮـﺒﯿﻓ ياﻮـﺘﺤﻣ ﺶﯾاﺰﻓا ﻪﺑ ﺮﺠﻨﻣ ﺖـﺳا هﺪـﺷ MY20
.
ﺖﺳﺎﻣ ﻢﯿﺴﻠﮐ ياﻮﺘﺤﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﺖﺳﺎﻣ ﻪﺑ نزرا ﺮﯿﺷ ندوﺰﻓا ﺴﻧ نزرا ﺮﯿﺷ يوﺎﺣ ياﻮﺘﺤﻣ ﻞﯿﻟد ﻪﺑ ﻪﮐ ﺪﺷ لﺮﺘﻨﮐ ﺖﺳﺎﻣ ﻪﺑ ﺖﺒ
ﺶﻫﺎـﮐ ﻪـﺠﯿﺘﻧ رد و وﺎـﮔ ﺮﯿﺷ ﻪﺑ ﺖﺒﺴﻧ نزرا ﺮﯿﺷ ﻢﯿﺴﻠﮐ ﺮﺘﻤﮐ ﺖﺳﺎﻣ ﻢﯿﺴﻠﮐ ياﻮﺘﺤﻣ ﯽﺒﺴﻧ ﺪﺻرد ﺖـﺳﺎﻣ ﻪﺑ ﺖﺒﺴﻧ MY20
ﺖـﺳا هدﻮﺑ CY .
نارﺎـﮑﻤﻫ و ﺎﮑـﺳﻮﯿﻧ ﺐﯿﮑـﺳا )
2010 ( نﺎـﯿﺑ
لﺎﺼﺗا رد ﻻﺎﺑ ﯽﯾﺎﻧاﻮﺗ ﻞﯿﻟد ﻪﺑ ﺖﺳﺎﻣ ﻪﺑ تﻼﻏ ندوﺰﻓا ﻪﮐ ﺪﻧدﺮﮐ ﺮﺠﻨﻣ ﻢﯿﺴﻠﮐ ﻪﺑ
ﺖـﺳﺎﻣ بﺬـﺟ ﻞـﺑﺎﻗ ﻢﯿﺴﻠﮐ ياﻮﺘﺤﻣ ﺶﻫﺎﮐ ﻪﺑ
ﯽﻣ ددﺮﮔ ] 36 .[
ﯽﺳرﺮﺑ ﺞﯾﺎﺘﻧ رﻮﭘﺎـﮐ و ﺪـﻧﺎﻧآ يﺎـﻫ
) 2011 ( ﺰـﯿﻧ
دﻮـﺑ نزرا ﺮﯿـﺷ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺎﺑ ﺖﺳﺎﻣ ﻢﯿﺴﻠﮐ ﺶﻫﺎﮐ ةﺪﻨﻫد نﺎﺸﻧ 14] .[
Table 4 The content of minerals and fiber found in yogurt samples and millet milk Samples
Fe (mg/kg)
Mg (mg/kg)
Ca (mg/kg)
P (gr/kg) Total fiber
(w/w%)
Millet milk
3 11
1.75 0.010
0.07
CY 13
12.8 56
0.024 0.00
MY20 5
14.5 40.5
0.020 0.09
ﯽﺴﺣ ﯽﺑﺎﯾزرا :
ﻞﮑﺷ 5 حﻮﻄـﺳ رد نزرا ﺮﯿـﺷ ﯽﻨﯾﺰﮕﯾﺎـﺟ ﺮـﺛا
ﯽﮔﮋﯾو يور ﺮﺑ ار ﻒﻠﺘﺨﻣ ﻪﻧﻮﻤﻧ ﯽﺴﺣ يﺎﻫ
نﺎﯾﺎﭘ رد ﺖﺳﺎﻣ يﺎﻫ
يراﺪﻬﮕﻧ نﺎﻣز تﺪﻣ ﯽﻣ نﺎﺸﻧ
ﺪﻫد . ﯽﮔﮋﯾو ﻞﻣﺎـﺷ ﯽﺴـﺣ يﺎـﻫ
ﻢـﻌﻃ و ﺮﻄﻋ )
ﻮـﺑ و هﺰـﻣ (
ﯽﻧﺎـﻫد سﺎﺴـﺣا ، )
ﯽﻧﺎـﻫد ﺖـﻓﺎﺑ (
،
ﺮﻫﺎﻇ ) يزاﺪﻧا بآ و ﺢﻄﺳ ﺖﯿﻌﺿو ،ﮓﻧر (
ﯽﻧﺎـﻫدﺮﯿﻏ سﺎﺴﺣا ،
) ﻖﺷﺎﻗ و ندﺰﻤﻫ يرادﺮﺑ
( دﻮﺑ ﯽﻠﮐ شﺮﯾﺬﭘ و .
ﻞﮑﺷ ﺎﺑ ﻖﺑﺎﻄﻣ 4
،
ﯽﮔﮋﯾو نﺎﯿﻣ ﻪﻧﻮﻤﻧ ﯽﺴﺣ يﺎﻫ
ﯽـﻨﻌﻣ فﻼﺘـﺧا ﺖﺳﺎﻣ يﺎﻫ يراد
)
/05 0
<
(P ﺖﺷاد دﻮﺟو .
ﻦﯾﺮﺗﻻﺎﺑ ﺖﻓﺎﯾرد يﺎﯾﻮﮔ ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ
ﯽﮔﮋﯾو زﺎﯿﺘﻣا ،ﺮﻫﺎـﻇ ،ﯽﻧﺎـﻫد سﺎﺴﺣا ،ﻢﻌﻃ و ﺮﻄﻋ ﯽﺴﺣ يﺎﻫ
ﺖـﺳﺎﻣ ياﺮـﺑ ﯽـﻠﮐ شﺮﯾﺬﭘ و ﯽﻧﺎﻫد ﺮﯿﻏ سﺎﺴﺣا رد MY10
ﻪـﻧﻮﻤﻧ ﺮﯾﺎـﺳ ﺎـﺑ ﻪﺴـﯾﺎﻘﻣ ﯽﻧﺎـﻣز ﻊـﻄﻘﻣ رد ﺎـﻫ
21 زا ﺲـﭘ زور
ﺖﺳا يراﺪﻬﮕﻧ .
نﺪـﺷ شﺮﺗ ﺐﺒﺳ ﻪﺘﯾﺪﯿﺳا ﺪﺣ زا ﺶﯿﺑ ﺶﯾاﺰﻓا
بﻮﻠﻄﻣﺎﻧ ﻢﻌﻃ دﺎﺠﯾا و لﻮﺼﺤﻣ ﯽﻣ
ددﺮﮔ . هﺪﺷ مﺎﺠﻧا تﺎﻌﻟﺎﻄﻣ
ﯽﻣ نﺎﺸﻧ ﺮـﺛا شﺮـﺗ ﯽﻠﯿﺧ ﺎﯾ ﻦﯾﺮﯿﺷ ﯽﻠﯿﺧ تﻻﻮﺼﺤﻣ ﻪﮐ ﺪﻨﻫد
ﺪﻧراد هﺪﻨﻨﮐ فﺮﺼﻣ ﻂﺳﻮﺗ لﻮﺼﺤﻣ شﺮﯾﺬﭘ ﺮﺑ ﯽﺑﻮﻠﻄﻣﺎﻧ ]
37 .[
نارﺎــﮑﻤﻫ و ﮏﭙــﺳا )
1983 ( ياراد ﺖــﺳﺎﻣ ﻪــﮐ ﺪــﻧداد نﺎﺸــﻧ
ﻦﯿﯾﺎﭘ نﻮﯿﺳاﺮﺘﯿﺗ ﻞﺑﺎﻗ ﻪﺘﯾﺪﯿﺳا ار يﺮﺗﻻﺎـﺑ ﯽـﻔﯿﮐ يﺎـﻫزﺎﯿﺘﻣا ،ﺮـﺗ
ﺪﻧدﺮﮐ ﺐﺴﮐ ]
38 .[
ﺎﻨﺑ ﺖﺳﺎﻣ ﻦﯾاﺮﺑ ﻪﺘﯾﺪﯿـﺳا ﻞـﯿﻟد ﻪـﺑ MY10
ﺖﺳﺎﻣ و ﺮﺘﺸﯿﺑ ﻢﻌﻃ ﺖﯿﻟﻮﺒﻘﻣ ،ﻦﯿﯾﺎﭘ ﻪﺘﯾﺪﯿـﺳا ﻞﯿﻟد ﻪﺑ MY20
ﺪـﻧدﻮﻤﻧ ﺐﺴﮐ ار ﺮﺘﻤﮐ ﻢﻌﻃ زﺎﯿﺘﻣا ﻻﺎﺑ .
بآ ياﻮـﺘﺤﻣ و يزاﺪـﻧا
ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ ﯽﮔﮋﯾو ﺮﺑ ﺮﺛﺆﻣ ﻞﻣاﻮﻋ ﻪﻠﻤﺟ زا
ﯽﺴﺣ يﺎﻫ
ﯽﻣ ﺖﺳﺎﻣ ﺪﻨﺷﺎﺑ . ﺖـﺳﺎﻣ بآ ﻞـﯿﻟد ﻪـﺑ MY10
،ﺮـﺘﻤﮐ يزاﺪـﻧا
ﻻﺎﺑ ﺮﻫﺎﻇ زﺎﯿﺘﻣا دﻮﻤﻧ ﺐﺴﮐ ار ﺮﺗ
. ﺖﺳﺎﻣ بآ ﻞﯿﻟد ﻪﺑ MY20
-
ﻦﯿﯾﺎـﭘ ﯽﺑﺮﭼ و ﮏﺸﺧ هدﺎﻣ ياﻮﺘﺤﻣ و ﻻﺎﺑ يزاﺪﻧا ﻦﯾﺮـﺘﻤﮐ ،ﺮـﺗ
ﯽﮔﮋﯾو زﺎﯿﺘﻣا ﯽﻧﺎـﻫد ﺮﯿﻏ سﺎﺴﺣا و ﯽﻧﺎﻫد سﺎﺴﺣا ،ﺮﻫﺎﻇ يﺎﻫ
دﻮـﻤﻧ ﺐﺴـﮐ ار .
بﺎـﯾزرا ،ﯽـﻠﮐ شﺮﯾﺬــﭘ درﻮـﻣ رد ﺖــﺳﺎﻣ ﺎـﻫ
ﺖﺳﺎﻣ ﺲﭙﺳ و ﻦﯾﺮﺘﻬﺑ ار MY10 ﺖـﺳﺎﻣ و CY
ار MY15 ﻧداد ﺺﯿﺨﺸﺗ لﻮﺒﻗ ﻞﺑﺎﻗ
ﺪ . ﺖﺳﺎﻣ ﯽﻠﮐ شﺮﯾﺬﭘ ﺮﻈﻧ زا MY20
دﺮﮐ ﺐﺴﮐ ار زﺎﯿﺘﻣا ﻦﯾﺮﺘﻤﮐ .
b b
b b b
a a a a a
c c b c c
d d
c d d
0 1 2 3 4 5
Sensory scores
Sensory features
CY MY10 MY15 MY20
Fig 5 The effect of the replasment of various levels of millet milk with milk on sensory features (flavor, mouth feel, appearance, non-mouth feel and overall acceptance) of yogurts during storage
time
4 - ﻪﺠﯿﺘﻧ يﺮﯿﮔ
ﻪﺘﻓﺎﯾ سﺎﺳاﺮﺑ ﻊﯾﺎـﻣ ﮏﯾ نزرا ﺮﯿﺷ ،ﺶﻫوﮋﭘ ﻦﯾا زا ﻞﺻﺎﺣ يﺎﻫ
يﺬﻐﻣﺰﯾر و ﯽﻧﺪﻌﻣ حﻼﻣا زا ﯽﻨﻏ ﯽـﻣ ﯽﯾﺎﻬﻨﺗ ﻪﺑ و هدﻮﺑ ﺎﻫ
ﺪـﻧاﻮﺗ
ﯽﻧﺪﯿﺷﻮﻧ ﺪﯿﻟﻮﺗ رد ﺎـﻣا ،دﻮـﺷ هدﺎﻔﺘﺳا تﻼﻏ ﻪﯾﺎﭘ ﺮﺑ يﺬﻐﻣ يﺎﻫ
ﻪـﺑ ﺮـﺠﻨﻣ ﺖـﺳﺎﻣ ﺪـﯿﻟﻮﺗ ﺖﻬﺟ ﺮﯿﺷ ﺎﺑ نزرا ﺮﯿﺷ ﺐﯿﮐﺮﺗ ﺮـﯿﯿﻐﺗ
ﯽﻣ لﻮﺼﺤﻣ صاﻮﺧ زا ﯽﺧﺮﺑ زا فﺪـﻫ ﻪـﺑ ﻪـﺟﻮﺗ ﺎـﺑ ﻪﮐ ددﺮﮔ
ﺪﻧﺮﯿﮔ راﺮﻗ ﺮﻈﻧ ﺪﻣ ﺪﯾﺎﺑ ،لﻮﺼﺤﻣ ﺪﯿﻟﻮﺗ .
ﺮﺠﻨﻣ نزرا ﺮﯿﺷ ندوﺰﻓا
ﯽﻨﻏ ﻪﺑ ﻪﻧﻮﻤﻧ نﺪﺷ ﮐﺮﺗ ﺮﻈﻧ زا ﺎﻫ
و ﺮـﺒﯿﻓ يﻮـﺘﺤﻣ و ﯽـﻠﻨﻓ تﺎﺒﯿ
ﯽﺗرﻮﺻ رد ،ﺪﺷ ﻢﯾﺰﯿﻨﻣ ﻪـﺑ و ﮏﺸـﺧ هدﺎـﻣ ،ﯽـﺑﺮﭼ ﺶﻫﺎﮐ ﻪﮐ
لﺎﺒﻧد آ ﻪـﻠﻤﺟ زا ﻦﯿﺌﺗوﺮـﭘ و ﻢﯿﺴـﻠﮐ ﺶﻫﺎـﮐ نآ بﻮﻠﻄﻣﺎـﻧ رﺎـﺛ
ﯽﻣ ﻪﮐ دﻮﺑ نزرا ﺮﯿﺷ ندوﺰﻓا ﻞﺒﻗ ﺮﯿﺷ ﮏﺸﺧ هدﺎﻣ ﻢﯿﻈﻨﺗ ﺎﺑ ناﻮﺗ
دﻮﻤﻧ فﺮﻃﺮﺑ ار نآ ،ﺖﺳﺎﻣ ﺪﯿﻟﻮﺗ زا .
ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﻢﻏﺮﯿﻠﻋ
ﻪﻧﻮﻤﻧ رد يزاﺪﻧا بآ ﺶﯾاﺰﻓا يﺎﻫ
و MY15 ،MY20
ندوﺰﻓا
10 % يور ﺮﺑ ﺖﺒﺜﻣ ﺮﯿﺛﺎﺗ نزرا ﺮﯿﺷ يزاﺪـﻧا بآ ﺶﻫﺎـﮐ و pH
لﻮﺼﺤﻣ و ﺖﺷاد ﻪـﻧﻮﻤﻧ رد ﻦﯿـﻨﭽﻤﻫ هدﺎـﻣ ﺶﻫﺎـﮐ ،MY10
ﻢﯿﺴﻠﮐ و ﯽﺑﺮﭼ ،ﮏﺸﺧ ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ
ﺎﻫ ﺮـﺘﻤﮐ دﻮـﺑ . ﺎـﺑ
ﻪـﮐ ﯽﺴـﺣ ﯽﺑﺎـﯾزرا ﺞﯾﺎـﺘﻧ ﻦﯿﻨﭽﻤﻫ و هﺪﺷ ﺮﮐذ دراﻮﻣ ﻪﺑ ﻪﺟﻮﺗ ﺖﯿﻟﻮﺒﻘﻣ هﺪﻨﻫد نﺎﺸﻧ ﺮﺗﻻﺎﺑ
ﺖـﺳﺎﻣ ﯽﺴﺣ ﻪـﺑ ﺖﺒﺴـﻧMY10
ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﯽـﻣ ﯽﻓﺮﻌﻣ ﺮﺗﺮﺑ لﻮﻣﺮﻓ ناﻮﻨﻋ ﻪﺑ ﻪﻧﻮﻤﻧ ﻦﯾا ،دﻮﺑ ﺎﻫ
-
ددﺮﮔ .
5 - يراﺰﮕﺳﺎﭙﺳ
ﺪﻨﺴﯾﻮﻧ هﺎـﮕﭘ ﺖﮐﺮـﺷ ﻦﯿﻟﻮﺌﺴـﻣ زا ار دﻮـﺧ سﺎﭙـﺳ ﺐﺗاﺮﻣ نﺎﮔ ﺖﮐﺮـﺷ ﻦـﯾا ﻪﻌـﺳﻮﺗ و ﻖـﯿﻘﺤﺗ ﺮﯾﺪﻣ هﮋﯾو ﻪﺑ ﯽﻗﺮﺷ نﺎﺠﯾﺎﺑرذآ يﺎﻗآ بﺎﻨﺟ هﺎﮕﺸﯾﺎﻣزآ ﺖﺳﺎﯾر و يﺮﯾﺪﺟ سﺪﻨﻬﻣ يﺎﻗآ بﺎﻨﺟ ﺶﻫوﮋﭘ ﻦﯾا دﺮﺒﺸﯿﭘ رد ﻪﻧﺎﻤﯿﻤﺻ يرﺎﮑﻤﻫ ﺖﺑﺎﺑ يﺮﻔﺻ سﺪﻨﻬﻣ ﯽﻣ مﻼﻋا ﺪﻧراد .
6 - ﻊﺑﺎﻨﻣ
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Study of physicochemical and organoleptic characteristics of set yogurt made from millet milk and low-fat milk
Samira Forgani1, Seyed Hadi Peighambardoust*2, Mehdi Dastras1
1. MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 2. Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz,
Tabriz
ABSTRACT ARTIClE INFO
Article History:
Received 25 August 2019 Accepted 24 December 2019
Keywords:
Millet milk, Cow milk, Set yogurt, Sensory, Physicochemical characteristics
There are limited studies on dairy products containing millet seeds or millet milk. Considering nutritional value of millet, the aim of this study was to evaluate the production of yogurt containing millet milk and to investigate its physicochemical and sensory properties. The replacement of 0, 10, 15 and 20%
(V/V) of millet milk (2.5%) with low-fat milk was performed and its effect on physicochemical (pH, synersis and contents of dry matter, fat, protein, total phenol, minerals and fiber) and sensory characteristics of yogurt during 21 days of storage (days 1, 7, 14 and 21), were evaluated. Results showed that replacement of 10% millet milk with low-fat milk, increased pH and decreased syneresis and protein content. With increasing millet milk to 15 and 20%, pH, dry matter and fat content were decreased and syneresis, protein and phenolic compounds content were increased significantly (P<0.05). With adding 20%
millet milk, fiber content was increased to 0.09% and calcium content was decreased to 40.5 mg/kg in yogurt. Sensory evaluation results showed that yogurt containing 10% and 20% millet milk had the highest and lowest acceptability, respectively. According to the results of sensory evaluation and due to the results of pH, acidity, dry matter, fat content and syneresis during the storage period, yogurt sample containing 10% millet milk is introduced as the best formulation.
DOI: 10.29252/fsct.18.01.03
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
ir . modares .
fsct . www : Homepage
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