ﻫﺎي زﻣﯿﻨﯽ ﺑﺮ وﯾﮋﮔﯽ ﮐﻨﺠﺎك و ﻧﺸﺎﺳﺘﻪ ﺳﯿﺐ ﺻﻤﻎ ﺑﺎ اﺛﺮ ﺟﺎﯾ

(1)

ﯽﺑﺮﭼ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﺛا ﺎﺑ

ﻎﻤﺻ ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ و كﺎﺠﻨﮐ

ﯽﮔﮋﯾو ﺮﺑ ﯽﻨﯿﻣز يﺎﻫ

و ﯽﯾﺎﯿﻤﯿﺷ ﺮﯿﻨﭘ ﯽﺴﺣ

ﻪﻣﺎﺧ ﻢﮐ يا بﺮﭼ

ﯽﺤﻄﺑا ﺪﻤﺣا ﺪﯿﺳ ﺪﻤﺣارﻮﭘ ناﻮﺿر ،

1

2

ﯽﻧﺎﻏﻮﻧ ﯽﺋاﺪﻓ ﻪﻬﯿﺟو ،



3

1 - ﻦﯿﻣارو ﺪﺣاو ،يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ هوﺮﮔ ،ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ يﻮﺠﺸﻧاد

،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،اﻮﺸﯿﭘ – ناﺮﯾا ،ﻦﯿﻣارو

2 - ﻦﯿﻣارو ﺪﺣاو ،يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ هوﺮﮔ ،رﺎﯿﺸﻧاد ناﺮﯾا ،ﻦﯿﻣارو ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،اﻮﺸﯿﭘ –

3 - ناﺮﯾا ،ناﺮﻬﺗ ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،سﺪﻗ ﺮﻬﺷ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ هوﺮﮔ ،رﺎﯾدﺎﺘﺳا

هﺪﯿﮑﭼ

ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﻪﮑﻨﯾا ﻪﺑ ﺮﻈﻧ ﺑ ﯽﺑﺮﭼ ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ راﺪﻘﻣ ياراد يا

فﺮﺼﻣ ﻦﯿﺑ رد ﯽﺻﺎﺧ ﺖﯿﻟﻮﺒﻘﻣ ﯽﻓﺮﻃ زا و هدﻮ ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﺪﯿﻟﻮﺗ ،دراد نﺎﮔﺪﻨﻨﮐ

ﻢﮐ يا ﺎﺑ بﺮﭼ

ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﯽﻣ ﻪﺟﻮﺗ درﻮﻣ ﯽﺑﺮﭼ يﺎﻫ

ﺪﺷﺎﺑ . د ﻪﺑ ﺶﻫوﮋﭘ ﻦﯾا ر ﺐﺳﺎﻨﻣ ﺖﻓﺎﺑ دﺎﺠﯾا و ﯽﺑﺮﭼ ﺶﻫﺎﮐ رﻮﻈﻨﻣ

ﻪﻣﺎﺧ ﺮﯿﻨﭘ رد يا

ﺐﯿـﺳ ﻪﺘﺳﺎﺸﻧ زا ، -

ﯽﻨﯿﻣز ) 75 /0 و 1 (%

و ﻎﻤﺻ كﺎﺠﻨﮐ ) 25 /0 ، 5/

0 و 75 /0

% ( ﺪﯾدﺮﮔ هدﺎﻔﺘﺳا .

ﺗ يﺎﻫﺮﯿﻨﭘ تﺪﻣ ﻪﺑ يﺪﯿﻟﻮ 60

يراﺪﻬﮕﻧ زور و

ﯽﮔﮋﯾو ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫ

نآ ﺪﯾدﺮﮔ ﯽﺑﺎﯾزرا ﺎﻫ .

،يراﺪﻬﮕﻧ نﺎﻣز ﯽﻃ راﺪﻘﻣ

و كﺎﺠﻨﮐ ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ راﺪﻘﻣ ﯽﻨﻌﻣ ﺮﺛا مﺎﺧ ﯽﻨﯿﻣز

ﻪﻧﻮﻤﻧ ﯽﺑﺮﭼ و ﻦﯿﺌﺗوﺮﭘ راﺪﻘﻣ ﺮﺑ يراد ﻪﻣﺎﺧ ﺮﯿﻨﭘ يﺎﻫ

-

ﺪﻨﺘﺷاﺪﻧ يا ) 05 /0

>

.(P كﺎﺠﻨﮐ راﺪﻘﻣ و

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﯽﻨﯿﻣز

ﺮﺛا ﯽﻨﻌﻣ ﺮﺑ يراد يور ﻪﻧﻮﻤﻧ ﺖﻓﺎﺑ ﺖﺷاد ﺎﻫ ) 05 /0

<

(P ﺮﯾﺎﺳ ﺮﺑ ﯽﻟو ﯽﮔﮋﯾو

ﯽﺴﺣ يﺎﻫ ﺮﺛا

ﯽﻨﻌﻣ يراد ﻧ ﺖﺷاﺪ . ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ و كﺎﺠﻨﮐ راﺪﻘﻣ ﯽﻨﻌﻣ ﺮﺛا مﺎﺧ ﯽﻨﯿﻣز

راﺪﻘﻣ ﺮﺑ يراد ﺖﺷاﺪﻧ ﻪﺘﯾﺪﯿﺳا و pH

) 05 /0

>

(P و ﻪﺘﯾﺪﯿـﺳا يراﺪﻬﮕﻧ نﺎﻣز ﯽﻃ

ﺶﯾاﺰﻓا و ﺶﻫﺎﮐ pH ﺖﻓﺎﯾ ) 05 /0

<

(.P زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ ﯽﮔﮋﯾو

يﺎﻫ ﯽﺴﺣ و ﯾﺎﯿﻤﯿﺷ يوﺎﺣ رﺎﻤﯿﺗ ﻪﺑ ﯽ

25 /0

% و كﺎﺠﻨﮐ 1 % ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﻖﻠﻌﺗ ﯽﻨﯿﻣز

ﺖﻓﺮﮔ ﻪﺑ رﺎﻤﯿﺗ ﻦﯾا و ﺪﺷ بﺎﺨﺘﻧا ﺮﺗﺮﺑ ﻪﻧﻮﻤﻧ ناﻮﻨﻋ

. ﻦﯾاﺮﺑﺎﻨﺑ ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﺪﯿﻟﻮﺗ نﺎﮑﻣا ﻢﮐ يا

ﻖﯾﺮﻃ زا بﻮﻠﻄﻣ ﺖﯿﻔﯿﮐ ﺎﺑ بﺮﭼ ﺎـﺑ ﯽﺑﺮﭼ ﯽﻨﯾﺰﮕﯾﺎﺟ

ﻎﻤـﺻ

كﺎﺠﻨﮐ ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ و ﻣز

ﯽﻨﯿ دراد دﻮﺟو .

نﺎﮔژاو ﺪﯿﻠﮐ :

ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﻢﮐ يا ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ،كﺎﺠﻨﮐ ،بﺮﭼ ﯽﻨﯿﻣز

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ

:

[email protected]

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1 - ﻪﻣﺪﻘﻣ

لﺎﺳ رد يرﺎﻤﯿﺑ و ﯽﺑﺮﭼ فﺮﺼﻣ ﻦﯿﺑ ﻪﻄﺑار ﺮﯿﺧا يﺎﻫ ﻪﺑ ﺎﻫ

هﮋﯾو

يرﺎﻤﯿﺑ هﺪﺷ ﺖﺑﺎﺛ ﯽﻗوﺮﻋ ﯽﺒﻠﻗ يﺎﻫ ﻪﺟﻮﺗ و ﯽﻫﺎﮔآ اﺬﻟ ﺖﺳا

فﺮﺼﻣ هدروآﺮﻓ فﺮﺼﻣ ﻪﺑ نﺎﮔﺪﻨﻨﮐ ﻢﮐ يﺮﯿﺷ يﺎﻫ

ﻪﺑ بﺮﭼ هﮋﯾو

ﯿﻨﭘ يرﺎﻤﯿﺑ عاﻮﻧا زا يﺮﯿﮔﻮﻠﺟ و ﺖﻣﻼﺳ ﺶﯾاﺰﻓا ياﺮﺑ ،ﺮ رد ﺎﻫ

ﺖﺳا ﺶﯾاﺰﻓا لﺎﺣ .

ﺮﺑ ﯽﻔﻨﻣ ﺮﯿﺛﺎﺗ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ،ﺮﯿﻨﭘ رد

ﯽﮔﮋﯾو ﯽﻣ يدﺮﺑرﺎﮐ و ﯽﺴﺣ ،ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ دراﺬﮔ

1] .[ ﻪﺑ

ﻘﺤﻣ ﻞﯿﻟد ﻦﯿﻤﻫ نﺎﻘ

ﻪﺑ ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺎﻫ

يﺎﻫﺪﻠﻘﻣ ﺎﯾ و

هدروآﺮﻓ و ﺮﯿﺷ رد ﯽﺑﺮﭼ نآ يﺎﻫ

ور دروآ ها ﺪﻧ . ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ

ﺖﯿﻠﺑﺎﻗ ،اﺬﻏ يﺮﻟﺎﮐ ﺶﻫﺎﮐ ﺮﺑ هوﻼﻋ ﻪﮐ ﯽﺑﺮﭼ دﻮﺒﻬﺑ

ﯽﺧﺮﺑ

رد ﻪﮐ ار ﯽﮑﯿﺘﭙﻟﻮﻧﺎﮔرا و ﯽﮑﯾﺰﯿﻓ تﺎﻣﺪﺻ فﺬﺣ ﺎﯾ و ﺶﻫﺎﮐ ﺮﺛا

هﺪﻣآ ﺪﯾﺪﭘ ﯽﺑﺮﭼ ﺪﻨﺷﺎﺑ ﻪﺘﺷاد ار

ﻪﺘﻓﺮﮔ راﺮﻗ ﻪﺟﻮﺗ درﻮﻣ ﺮﺘﺸﯿﺑ ، -

ﺪﻧا 2] .[ ﻦﯾﺰﮕﯾﺎﺟ رد ﯽﺑﺮﭼ يﺎﻫ 3

ﯽﻣ راﺮﻗ ﻪﺘﺳد ﻪﮐ ﺪﻧﺮﯿﮔ

زا ﺪﻨﺗرﺎﺒﻋ :

ﻦﯾﺰﮕﯾﺎﺟ يﺎﻫ ﯽﺑﺮﭼ ﻪﯾﺎﭘ ﺮﺑ ،ﻦﯿﺌﺗوﺮﭘ ﻪﯾﺎﭘ ﺮﺑ ﯽﺑﺮﭼ

تارﺪﯿﻫﻮﺑﺮﮐ و ﺎﻫ

3] . [

ًﺎﺗﺪﻤﻋ يرﺎﺠﺗ ﻪﺘﺳﺎﺸﻧ ﯽﻣ ﻪﯿﻬﺗ ترذ زا

ﺐﯿﺳ ﯽﻟو دﻮﺷ و ﯽﻨﯿﻣز

ﯽﻣ ﻪﺘﺳﺎﺸﻧ ﻪﯿﻬﺗ ﻊﺑﺎﻨﻣ زا ﺰﯿﻧ مﺪﻨﮔ ﺪﻨﺷﺎﺑ

. ﺪﯿﻟﻮﺗ ﻪﻨﯾﺰﻫ ﻪﭼﺮﮔا

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﺖﺳا نآ ﻊﺑﺎﻨﻣ ﺮﯾﺎﺳ زا ﺮﺗﻻﺎﺑ ﯽﻨﯿﻣز

صاﻮﺧ ﻦﮑﯿﻟ

ار نآ فﺮﺼﻣ ﺖﺳا ﻦﮑﻤﻣ نآ يدﺮﮑﻠﻤﻋ ﯽﺻﺎﺧ تﻻﻮﺼﺤﻣ رد

دزﺎﺳ ﻪﯿﺟﻮﺗ 4]

و 5 .[ ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﻪﺑ ،ﯽﻨﯿﻣز

ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ

ﻢﻌﻃ ﺪﻗﺎﻓ يﺎﻫﺪﯾرﺎﮐﺎﺳ زا يﺮﻤﯿﻠﭘ ،ﯽﯾاﺬﻏ داﻮﻣ رد ﺪﻨﻗ و ﯽﺑﺮﭼ و هدﻮﺑ هﺪﻨﻫد ﻢﺠﺣ ﻪﮐ ﺖﺳا ﻦﯾﺮﯿﺷ ﻪﺑ ﯽﺑﻮﻠﻄﻣﺎﻧ ﺶﻨﮐاو ﭻﯿﻫ

دراﺪﻧ هاﺮﻤﻫ 6]

.[

مﺎﻧ ﺎﺑ ﻪﮐ كﺎﺠﻨﮐ ﻎﻤﺻ ﻮﮐﺎﯿﻧﻮﮐ ،مﺎﯾ درآ ،كﺎﺠﻨﮐ درآ ﻞﺜﻣ ﯽﯾﺎﻫ

ﮔ ﯽﻣ ﻪﺘﺧﺎﻨﺷ مﺎﮔ نﺎﻧﺎﻣﻮﮐﻮﻠﮔ و نﺎﻧﺎﻣﻮﮐﻮﻠ هﺎﯿﮔ ﻪﺸﯾر زا ،دﻮﺷ

Amorphophallus konjac ﯽﻣ جاﺮﺨﺘﺳا

ددﺮﮔ . ﻎﻤﺻ

ﻪﺑ كﺎﺠﻨﮐ دﺎﺠﯾا ﻞﻣﺎﻋ ناﻮﻨﻋ هدﺎﻔﺘﺳا ﯽﺋاﺬﻏ داﻮﻣ رد ﺖﻓﺎﺑ هﺪﻨﻨﮐ

ﯽﻣ ددﺮﮔ 7] . [ ﻪﻣﺎﺧ ﺮﯿﻨﭘ رد ﻢﮐ رﺎﯿﺴﺑ راﺪﻘﻣ ،ﺲﺳوﺮﭘ ﺮﯿﻨﭘ و يا

دوﺪﺣ نﺎﻧﺎﻣﻮﮐﻮﻠﮔ 2/

0 % ﺖﺑﻮﻃر يراﺪﻬﮕﻧ ياﺮﺑ دﺎﺠﯾا و

ﻪﻄﻘﻧ زا ﺐﺳﺎﻨﻣ صاﻮﺧ سﺎﺴﺣا دﺎﺠﯾا و نﺪﺷ هدﺮﺘﺴﮔ ﺮﻈﻧ

ﻪﻣﺎﺧ ﯽﻧﺎﻫد رﺎﮐ لﻮﺼﺤﻣ ﻞﻣﺎﮐ هﺮﮑﯿﭘ و ﺖﻓﺎﺑ و يا

ﯽﺒﺳﺎﻨﻣ دﺮﮐ

ﺖﺷاد ﺪﻫاﻮﺧ .

ﻎﻤﺻ ﯽﻨﺘﺴﺑ عاﻮﻧا رد كﺎﺠﻨﮐ يﺎﻫﺮﺳد و ﺎﻫ

لﺎﺘﺴﯾﺮﮐ ﺮﺑ ﯽﻟﺮﺘﻨﮐ ﺶﻘﻧ ﺪﻤﺠﻨﻣ ﺖﻬﺟ ﯽﻠﻣﺎﻋ و ﻪﺘﺷاد ﺦﯾ يﺎﻫ

ﻣ رد ﺐﺳﺎﻨﻣ هﺮﮑﯿﭘ دﺎﺠﯾا و ﯽﺘﻓﺎﺑ ماﻮﻗ دﺎﺠﯾا دﻮﺑ ﺪﻫاﻮﺧ لﻮﺼﺤ

.

ﺲﺳ عاﻮﻧا رد لﻮﺼﺤﻣ ﻦﯾا لﻮﻧاﺮﮔ ،ﺎﻫ

ﯽﻨﺷﺎﭼ ،ﺎﻫ و دﻻﺎﺳ يﺎﻫ

راﺪﯾﺎﭘ و هﺪﻨﻫد ماﻮﻗ ﻞﻣﺎﻋ ﮏﯾ ﺰﻧﻮﯾﺎﻣ ﻪﺑ هﺪﻨﻨﮐ

ﯽﻣ بﺎﺴﺣ ﺪﯾآ

8] .[ ﻪﻣﺎﺧ ﺮﯿﻨﭘ

ﻢﯾﻼﻣ ﻢﻌﻃ ﺎﺑ ﻪﻣﺎﺧ ﮓﻧر ﻪﺑ هزﺎﺗ يﺪﯿﺳا ﺮﯿﻨﭘ ﮏﯾ يا ﯽﻣ ﻪﯿﻬﺗ ﻪﻣﺎﺧ و ﺮﯿﺷ طﻮﻠﺨﻣ يﺪﯿﺳا دﺎﻘﻌﻧا ﺎﺑ ﻪﮐ ﺖﺳا يﺪﯿﺳا -

دﻮﺷ . آ ﺖﻓﺎﺑ ﺖﺳا ﺮﯿﻐﺘﻣ ﺮﯾﺬﭘ ﺶﻟﺎﻣ ﺎﺗ هﺪﻨﻨﮑﺷ و دﺮﺗ زا ن 9]

.[

ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﻪﮑﻨﯾا ﻪﺑ ﺮﻈﻧ هدﻮﺑ ﯽﺑﺮﭼ ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ راﺪﻘﻣ ياراد يا

فﺮﺼﻣ ﻦﯿﺑ رد ﯽﺻﺎﺧ ﺖﯿﻟﻮﺒﻘﻣ ﯽﻓﺮﻃ زا و ﺪﯿﻟﻮﺗ ،دراد نﺎﮔﺪﻨﻨﮐ

ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﻢﮐ يا ﻦﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺎﺑ بﺮﭼ درﻮﻣ ﯽﺑﺮﭼ يﺎﻫ

ﻪﺟﻮﺗ ﯽﻣ ﺪﺷﺎﺑ . ﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا صﻮﺼﺧ رد ﻦ

رد ﯽﺑﺮﭼ يﺎﻫ

ﺮﯿﻨﭘ عاﻮﻧا رﺎﮐ ﻦﯾﺪﻨﭼ مﺎﺠﻧا ﯽﺗﺎﻘﯿﻘﺤﺗ

ﻪﺘﻓﺮﮔ ﺖﺳا .

ﻢﺘﺳر نارﺎﮑﻤﻫ و يدﺎﺑآ ،

ﯽﮔﮋﯾو و ﯽﺴﺣ ،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ

اﺮﻓ ﯽﻧاﺮﯾا ﺪﯿﻔﺳ ﺮﯿﻨﭘ ﮓﻧر ﺶﯾﻻﺎﭘ

ﻢﮐ ﻦﯾﺰﮕﯾﺎﺟ يوﺎﺣ بﺮﭼ يﺎﻫ

ﺪﻧدﻮﻤﻧ ﯽﺳرﺮﺑ ار ﯽﺑﺮﭼ .

زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﮐ دﻮﺑ نآ زا ﯽﮐﺎﺣ ﺞﯾﺎﺘﻧ

ﺖﻈﻠﻏ 2/

0 % و ﯽﺳرﺎﻓ ﻎﻤﺻ 14

/0 % و مادﺎﺑ ﻎﻤﺻ 10

%

ﺎﭘ اﺮﻓ ﯽﻧاﺮﯾا ﺪﯿﻔﺳ ﺮﯿﻨﭘ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﯽﺑﺮﭼ ﺶﯾﻻ

ﯽﻣ ناﻮﺗ

ﻢﮐ يﺮﯿﻨﭘ ﯽﮔﮋﯾو ﺎﺑ بﺮﭼ ﮓﻧر و ﯽﺴﺣ ،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ

دﻮﻤﻧ ﺪﯿﻟﻮﺗ بﻮﻠﻄﻣ .

ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦﯾا ﺞﯾﺎﺘﻧ ،ﻦﯿﻨﭽﻤﻫ

ﻪﺑ ﺎﺑ ﻪﺑ ﯽﻣﻮﺑ يﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ يﺮﯿﮔرﺎﮐ ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ

ﺮﯿﻨﭘ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﻢﮐ

ﯽﻣ بﺮﭼ ﺶﻫﺎﮐ ﻪﺑ طﻮﺑﺮﻣ ﺐﯾﺎﻌﻣ ناﻮﺗ

ﺪﯿﺸﺨﺑ دﻮﺒﻬﺑ لﻮﺼﺤﻣ ﻦﯾا رد ار ﯽﺑﺮﭼ 10]

.[

نارﺎﮑﻤﻫ و ﯽﺋاﺪﻓ ،

ﯽﮔﮋﯾو يﺎﻫ ﯾﺎﯿﻤﯿﺷ ﯽ ﺮﯿﻨﭘ ﻪﻣﺎﺧ يا ﻢﮐ بﺮﭼ

ﺎﺑ هدﺎﻔﺘﺳا زا ﻦﯿﻟﻮﻨﯾا ﻪﺑ ناﻮﻨﻋ ﻦﯾﺰﮕﯾﺎﺟ ﯽﺑﺮﭼ ار ﯽﺳرﺮﺑ ﺪﻧدﻮﻤﻧ .

ﺞﯾﺎﺘﻧ نﺎﺸﻧ ﻦﯿﻟﻮﻨﯾا ﻪﮐ داد ﺎﺑ

ﺢﻄﺳ 10 % ﻪﺑ ناﻮﻨﻋ ﻦﯾﺰﮕﯾﺎﺟ

ﯽﺑﺮﭼ و ﯿﺒﺜﺗ ﺖ ﯽﻣ هﺪﻨﻨﮐ ﺪﻧاﻮﺗ رد دﻮﺒﻬﺑ صاﻮﺧ ﯽﯾﺎﯿﻤﯿﺷ ﺮﯿﻨﭘ

ﻪﻣﺎﺧ يا ﻢﮐ بﺮﭼ ﺮﺛﺆﻣ ﺪﺷﺎﺑ 11] .[

ﻪﺘﺳﺎﺸﻧ و كﺎﺠﻨﮐ زا هدﺎﻔﺘﺳا صﻮﺼﺧ رد ﯽﻘﯿﻘﺤﺗ نﻮﻨﮐﺎﺗ ﺐﯿﺳ ﻪﻣﺎﺧ ﺮﯿﻨﭘ رد ﯽﻨﯿﻣز ﻪﺘﻓﺮﮕﻧ ترﻮﺻ يا

ﺖﺳا . زا فﺪﻫ اﺬﻟ

ﯿﻘﺤﺗ ﻦﯾا ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ و كﺎﺠﻨﮐ ﺮﺛا ﯽﺳرﺮﺑ ،ﻖ ﺮﺑ ﯽﻨﯿﻣز

ﯽﮔﮋﯾو ﺮﯿﻨﭘ ﯽﺴﺣ و ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫ ﻪﻣﺎﺧ

ﻢﮐ يا دﻮﺑ بﺮﭼ .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - داﻮﻣ

ﻞﻣﺎﺷ ﯽﻓﺮﺼﻣ داﻮﻣ خﺮﭼ ﺲﭘ ﺮﯿﺷ

) كﺎﭘ ﺖﮐﺮﺷ -

ناﺮﯾا ( ﻪﻣﺎﺧ ،

هزﺎﺗ ) كﺎﭘ ﺖﮐﺮﺷ -

ناﺮﯾا ( ﺮﺗرﺎﺘﺳا ، ﻞﯿﻓوﺰﻣ

) يد ﺖﮐﺮﺷ

ﺲﮐوﺮﭘ - ﻪﺴﻧاﺮﻓ ( ﺠﻨﮐ ﻎﻤﺻ ، كﺎ

) ﯽﺷﻮﯿﮔ ﺖﮐﺮﺷ -

ﻦﯿﭼ ( ،

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ مﺎﺧ ﯽﻨﯿﻣز

) ناﺰﮐﻮﻠﮔ ﺖﮐﺮﺷ -

ناﺮﯾا ( ﮏﻤﻧ و

) ﯽﻔﯿﺻ ﺖﮐﺮﺷ -

ﺮﯾا نا ( ﺪﻧدﻮﺑ .

(3)

2 - 2 - ﻪﯿﻬﺗ شور ﺮﯿﻨﭘ

ﻪﻣﺎﺧ يا

اﺪﺘﺑا ﺮﯿﺷ ﻪﺑ خﺮﭼ ﺲﭘ هاﺮﻤﻫ

ﻪﻣﺎﺧ ) 40 % ﯽﺑﺮﭼ ( ﺎﺗ ناﺰﯿﻣ

ﯽﺑﺮﭼ 9 % دراﺪﻧﺎﺘﺳا يزﺎﺳ هﺪﺷ و ﺲﭙﺳ نﻮﯿﺳاﺰﯾرﻮﺘﺳﺎﭘ )

يﺎﻣد

85 ﯽﺘﻧﺎﺳ ﻪﺟرد تﺪﻣ ﻪﺑ داﺮﮔ

10 ﻪﻘﯿﻗد ( و نﻮﯿﺳاﺰﯿﻧژﻮﻤﻫ ﺎﺑ

رﺰﯾﺎﻧژﻮﻤﻫ هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا )

ﺪﻨﻠﻫ ، APV ( رﺎﺸﻓ ﺎﺑ 180 رﺎﺑ

يور نآ لﺎﻤﻋا ﺪﯾدﺮﮔ . ﺪﻌﺑ ﻪﻠﺣﺮﻣ رد ﺎﺗ

يﺎﻣد 30 ﻪﺟرد ﯽﺘﻧﺎﺳ -

داﺮﮔ دﺮﺳ هﺪﺷ و 3 - 5 /1 % ﺮﺗرﺎﺘﺳا ﻞﯿﻓوﺰﻣ ) سﻮﮐﻮﮐﻮﺘﮐﻻ

ﺘﮐﻻ ،ﺲﯿﺘﮐﻻ ﻪﻧﻮﮔﺮﯾز ﺲﯿﺘﮐﻻ ﻪﻧﻮﮔﺮﯾز ﺲﯿﺘﮐﻻ سﻮﮐﻮﮐﻮ

،ﺲﯾرﻮﻣﺮﮐ يد ﻪﺘﯾراو ﺲﯿﺘﮐﻻ ﻪﻧﻮﮔﺮﯾز ﺲﯿﺘﮐﻻ سﻮﮐﻮﮐﻮﺘﮐﻻ

ﺲﯿﺘﮐﻻ ﯽﺘﺳا ﻪﻧﻮﮔﺮﯾز سﺪﯿﺋوﺮﺘﻧاﺰﻣ كﻮﺘﺳﻮﻧﻮﮐﻮﻟ و

ﻣﺮﮐ ﺲﯾرﻮ ( ﻪﺑ هاﺮﻤﻫ 035 /0 % ﺪﯾﺮﻠﮐ ﻢﯿﺴﻠﮐ ﻪﻓﺎﺿا هﺪﺷ و

تﺎﯿﻠﻤﻋ ﺎﺗ ﺮﯿﻤﺨﺗ 7 /4 pH=

ترﻮﺻ ﺖﻓﺮﮔ . ﺲﭙﺳ ﻪﺑ رﻮﻈﻨﻣ

ﻒﻗﻮﺗ ﺖﯿﻟﺎﻌﻓ ﺮﺗرﺎﺘﺳا ، طﻮﻠﺨﻣ ﺎﺗ يﺎﻣد 65 - 70 ﻪﺟرد

تﺪﻣ ﻪﺑ داﺮﮕﯿﺘﻧﺎﺳ 12

- 7 ﻪﻘﯿﻗد تراﺮﺣ ﺪﺷ هداد . نآ زا ﺲﭘ

طﻮﻠﺨﻣ دﺮﺳ هﺪﺷ و رد يﺎﻣد ﺮﯾز 20 ﻪﺟرد ﯽﺘﻧﺎﺳ اﺮﮔ د ﻪﺑ -

رﻮﻈﻨﻣ ﻠﻐﺗ ﻆﯿ ﻪﺴﯿﮐ يراﺬﮔ ترﻮﺻ ﺖﻓﺮﮔ . ﺲﭘ زا ﻆﯿﻠﻐﺗ نﺪﺷ

ﺎﺗ نﺎﻣﺪﻧار 5 /3 - 3 % ﻪﺴﯿﮐ ﺎﻫ رد نﺰﺨﻣ ﺖﺨﭘ هاﺮﻤﻫ ﻪﺑ ﻎﻤﺻ

ﺠﻨﮐ ،كﺎ ﻪﺘﺳﺎﺸﻧ ﺐﯿﺳ ﯽﻨﯿﻣز مﺎﻌﻃ ﮏﻤﻧ و ﻪﯿﻠﺨﺗ

،هﺪﺷ ﻦﯾا رﺎﺑ

ﻦﻤﺿ ﺖﺨﭘ ) نﻮﯿﺳاﺰﯾرﻮﺘﺳﺎﭘ (

رد يﺎﻣد 95 - 80 ﻪﺟرد ﯽﺘﻧﺎﺳ

داﺮﮔ ﻪﺑ تﺪﻣ 20 ﻪﻘﯿﻗد ، تﺎﯿﻠﻤﻋ نﻮﯿﺳاﺰﯾرﻮﺘﺳﺎﭘ دﺪﺠﻣ

و ﺲﭙﺳ

ﻮﻤﻫ نﻮﯿﺳاﺰﯿﻧژ رد

رﺎﺸﻓ 180 رﺎﺑ مﺎﺠﻧا و ﺎﺗ يﺎﻣد 50 ﯽﻟا 55

ﻪﺟرد ﯽﺘﻧﺎﺳ داﺮﮔ ﮏﻨﺧ ﺪﺷ و ﺲﭙﺳ رد ﯽﻠﭘ فوﺮﻇ نﺮﯾﺎﺘﺳا

ﺪﺻ ﯽﻣﺮﮔ ﻪﺘﺴﺑ يﺪﻨﺑ و ﺲﭘ زا ﻪﻧﺎﺧدﺮﺳ يراﺬﮔ ﻪﺑ تﺪﻣ 24

ﺖﻋﺎﺳ لﻮﺼﺤﻣ هدﺎﻣآ فﺮﺼﻣ ﺪﯾدﺮﮔ .

ﻪﺑ رﻮﻈﻨﻣ ﺶﻫﺎﮐ ﯽﺑﺮﭼ ﺮﯿﻨﭘ ﻪﻣﺎﺧ يا ﺎﺗ ناﺰﯿﻣ 9 %

، زا كﺎﺠﻨﮐ

مﺎﮔ رد ﻪﺳ ﺢﻄﺳ 25 /0 ، 5/

0 و 75 /0 % هدﺎﻔﺘﺳا ﺪﯾدﺮﮔ . ﻦﯿﻨﭽﻤﻫ

ﻪﺑ رﻮﻈﻨﻣ دﺎﺠﯾا ﺖﻓﺎﺑ بﻮﻠﻄﻣ زا ﻪﺘﺳﺎﺸﻧ ﺐﯿﺳ ﯽﻨﯿﻣز مﺎﺧ رد ود

ﺢﻄﺳ 75 /0 و 1 % هدﺎﻔﺘﺳا ﺪﺷ . اﺰﯿﻣ رد ﮏﻤﻧ ن ﻪﻤﻫ

ﺎﻫرﺎﻤﯿﺗ 5/

0

% دﻮﺑ . ياﺮﺑ ﺮﻫ ماﺪﮐ زا ﺎﻫرﺎﻤﯿﺗ ﻪﺳ راﺮﮑﺗ رد ﺮﻈﻧ ﻪﺘﻓﺮﮔ ﺪﺷ .

ﻪﻧﻮﻤﻧ ﺪﻫﺎﺷ ﺪﻗﺎﻓ كﺎﺠﻨﮐ مﺎﮔ و ﻪﺘﺳﺎﺸﻧ ﺐﯿﺳ ﯽﻨﯿﻣز مﺎﺧ ﻮﺑ د و

ناﺰﯿﻣ ﯽﺑﺮﭼ نآ رد دوﺪﺣ 24 % ﻢﯿﻈﻨﺗ ﺪﯾدﺮﮔ . ﺐﯿﮐﺮﺗ ﺎﻫرﺎﻤﯿﺗ

لوﺪﺟ رد 1

هﺪﺷ هداد نﺎﺸﻧ ﺖﺳا

.

Table 1The treatments of the study

Potato starch (%)

Konjac gum (%)

Treatment

1 0.75

T1

0.75 0.75

T2

1 0.5

T3

0.75 0.5

T4

1 0.25

T5

0.75 0.25

T6

0 0

C (Control)

2 - 3 - نﻮﻣزآ يﺎﻫ ﯽﯾﺎﯿﻤﯿﺷ

ﻪﻧﻮﻤﻧ ﺮﯿﻨﭘ يﺎﻫ ﻪﻣﺎﺧ زا يا ظﺎﺤﻟ ﺪﺻرد دراﺪﻧﺎﺘﺳا ﻖﺒﻃ ﻦﯿﺌﺗوﺮﭘ

اﺮﯾا ﯽﻠﻣ هرﺎﻤﺷ ن 9188

) 1388 ( 12] و ﻪﺘﯾﺪﯿﺳا ،[ ﻖﺒﻃ pH

هرﺎﻤﺷ ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا 2852

) 1385 ( 13] ﯽﺑﺎﯾزرا درﻮﻣ [

ﺪﻨﺘﻓﺮﮔ راﺮﻗ .

2 - 4 - ﯽﺴﺣ ﯽﺑﺎﯾزرا

ﻂﺳﻮﺗ ﯽﺴﺣ ﯽﺑﺎﯾزرا 10

شزﻮﻣآ بﺎﯾزرا ﺪﯾد

ﺪﯾدﺮﮔ مﺎﺠﻧا ه .

ﺮﻈﻧ زا ﺮﯿﻨﭘ يﺎﻫ ﻪﻧﻮﻤﻧ ،هﺰﻣ يﺎﻫﺮﺘﻣارﺎﭘ

،ﻮﺑ ،ﮓﻧر ،ﺖﻓﺎﺑ

ﯽﻧﺎﻫد سﺎﺴﺣا و

شﺮﯾﺬﭘ ﯽﻠﮐ درﻮﻣ ﯽﺳرﺮﺑ ﺪﻨﺘﻓﺮﮔ راﺮﻗ .

شور

درﻮﻣ هدﺎﻔﺘﺳا ﺖﻬﺟ مﺎﺠﻧا ﺰﯿﻟﺎﻧآ

،ﯽﺴﺣ ﮏﯿﻧوﺪﻫ 5 ﻪﻄﻘﻧ يا

) ﯽﻠﯿﺧ ﺪﺑ

= 1 ﺎﺗ ﯽﻠﯿﺧ بﻮﺧ

= 5 ( دﻮﺑ 14] .[

2 - 5 - ﺰﯿﻟﺎﻧآ يرﺎﻣآ

ﻪﺑ رﻮﻈﻨﻣ ﺗ ﻪﺴﯾﺎﻘﻣ و ﯽﺳرﺮﺑ ﺎ

ﻒﻠﺘﺨﻣ حﻮﻄﺳ ﺮﯿﺛ ﻎﻤﺻ

و كﺎﺠﻨﮐ

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﯽﯾﺎﯿﻤﯿﺷ تﺎﯿﺻﻮﺼﺧ ﺮﺑ ﯽﻨﯿﻣز

ﯽﺴﺣ و ﺮﯿﻨﭘ

ﻪﻣﺎﺧ يا

ًﻼﻣﺎﮐ حﺮﻃ زا ﯽﻓدﺎﺼﺗ

ﺲﻧﺎﯾراو ﺰﯿﻟﺎﻧآ ، ANOVA

و

ﯽﻨﻌﻣ ترﻮﺻ رد ﻪﻧﻮﻤﻧ ﻦﯿﺑ فﻼﺘﺧا ندﻮﺑ راد

ﺢﻄﺳ رد ﺎﻫ

نﺎﻨﯿﻤﻃا 95 % ﺪﺷ هدﺎﻔﺘﺳا ﻦﮑﻧاد نﻮﻣزآ زا .

زا مﺮﻧ يرﺎﻣآ راﺰﻓا

SPSS ﻪﺨﺴﻧ 19 ﺖﻬﺟ هداد ﻪﯾﺰﺠﺗ ﺎﻫ

هدﺎﻔﺘﺳا ﺪﯾدﺮﮔ .

3 - ﺞﯾﺎﺘﻧ ﺚﺤﺑ و

3 - 1 - ﯽﮔﮋﯾو ﻪﻧﻮﻤﻧ ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫ ﺎﻫ

ﺮﯿﻨﭘ ي

ﻪﻣﺎﺧ يا يراﺪﻬﮕﻧ هرود لﻮﻃ رد

3 - 1 - 1 - ﻦﯿﺌﺗوﺮﭘ

تﺪﻣ ﯽﻃ ﻦﯿﺌﺗوﺮﭘ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ لوﺪﺟ سﺎﺳا ﺮﺑ نﺎﻣز

يراﺪﻬﮕﻧ )

لوﺪﺟ 2 ( زور رد و لوا يﺎﻫ ﯽﺳ

ما ﺪﯿﻟﻮﺗ زا ﺲﭘ

لﻮﺼﺤﻣ

، ﻦﯿﺌﺗوﺮﭘ راﺪﻘﻣ ﻦﯾﺮﺗﻻﺎﺑ رﺎﻤﯿﺗ ﻪﺑ ﻖﻠﻌﺘﻣ

)T1 يوﺎﺣ

75 /0 % و كﺎﺠﻨﮐ 1

% مﺎﺧ ﯽﻨﯿﻣز ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ (

رﺎﻤﯿﺗ و T6

) يوﺎﺣ 25 /0 % و كﺎﺠﻨﮐ 75

/0 % ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ مﺎﺧ ﯽﻨﯿﻣز

(

ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ راد

ي ﺑ ﺎﻫرﺎﻤﯿﺗ ﺮﯾﺎﺳ ﺎﺑ ﻪ

ﺖﺷاﺪﻧ ﺪﻫﺎﺷ ﺰﺟ

) 05 /0

>

.(P ﻦﯿﯾﺎﭘ ﻦﯿﺌﺗوﺮﭘ راﺪﻘﻣ ﻦﯾﺮﺗ دﻮﺧ ﻪﺑ ﺪﻫﺎﺷ رﺎﻤﯿﺗ ار

داد صﺎﺼﺘﺧا ﻪﮐ

راد ﯽﻨﻌﻣ فﻼﺘﺧا ي

ﺖﺷاد ﺎﻫرﺎﻤﯿﺗ ﺮﯾﺎﺳ ﺎﺑ

) 05 /0

<

.(P

(4)

Table 2 The amounts of protein of cream cheese samples during storage (Mean ± SD) 60^st day 30^th day

1^st day Treatment

6.39 ± 0.11^Aa

6.41 ± 0.02^Aa

6.43 ± 0.02^Aa

T1

6.35 ± 0.05^Aa

6.36 ± 0.07^Aa

6.38 ± 0.09^Aa

T2

6.33 ± 0.02^Aa

6.39 ± 0.11^Aa

6.42 ± 0.01^Aa

T3

6.36 ± 0.07^Aa

6.38 ± 0.09^Aa

6.40 ± 0.00^Aa

T4

6.35 ± 0.05^Aa

6.37 ± 0.08^Aa

6.40 ± 0.00^Aa

T5

6.36 ± 0.07^Aa

6.41 ± 0.01^Aa

6.43 ± 0.02^Aa

T6

5.51 ± 0.01^Ab

5.56 ± 0.07^Ab

5.60 ± 0.00^Ab

C (Control)

The different small letters show the significant differences in each column (P<0.05).

The different capital letters show the significant differences in each row (P<0.05).

ﻪـﺑ ﻖـﻠﻌﺘﻣ ﻦﯿﺌﺗوﺮـﭘ راﺪـﻘﻣ ﻦﯾﺮﺗﻻﺎـﺑ يراﺪﻬﮕﻧ ﻢﺘﺼﺷ زور رد رﺎﻤﯿﺗ )T1 يوﺎﺣ 75 /0 % و كﺎﺠﻨﮐ 1

% ﺐﯿـﺳ ﻪﺘﺳﺎﺸـﻧ ﯽـﻨﯿﻣز

مﺎﺧ ( ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ راد

ﺪﻫﺎـﺷ ﺰـﺟ

ﺖﺷاﺪﻧ ) 05 /0

>

.(P ﻦﯿﯾﺎﭘ ﯾﺮﺗ ﻦ ﺪﺻرد ار ﻦﯿﺌﺗوﺮـﭘ ﺰـﯿﻧ

رﺎـﻤﯿﺗ

صﺎﺼﺘﺧا دﻮﺧ ﻪﺑ ﺪﻫﺎﺷ داد

ﯽـﻨﻌﻣ فﻼﺘـﺧا ﻪﮐ راد

ي ﺮﯾﺎـﺳ ﺎـﺑ

ﺖﺷاد ﺎﻫرﺎﻤﯿﺗ )

05 /0

<

.(P

ﺪﯾدﺮﮔ ﺺﺨﺸﻣ هﺪﺷ ﺮﮐذ ﺞﯾﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ راﺪﻘﻣ

،كﺎﺠﻨﮐ راﺪﻘﻣ

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ ﻣز

ﯽـﻨﻌﻣ ﺮـﺛا يراﺪـﻬﮕﻧ نﺎﻣز و مﺎﺧ ﯽﻨﯿ ﺮـﺑ يراد

راﺪــﻘﻣ ﻦﯿﺌﺗوﺮــﭘ ﻪــﻣﺎﺧ ﺮــﯿﻨﭘ ﻢــﮐ يا

ﺪﻨﺘــﺷاﺪﻧ يﺪــﯿﻟﻮﺗ بﺮــﭼ

) 05 /0

>

.(P ﻪـﻧﻮﻤﻧ ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﺐﯿـﺳ ﻪﺘﺳﺎﺸـﻧ يوﺎـﺣ يﺎـﻫ

مﺎﮔ كﺎﺠﻨﮐ و ﯽﻨﯿﻣز ﯽﻨﻌﻣ ﺶﯾاﺰﻓا

ﺪﻫﺎـﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يراد

ﺖﺷاد ) 05 /0 P<

.(

ﻪﺑ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺶﯾاﺰـﻓا ﺚـﻋﺎﺑ ﯽﻌﯿﺒﻃ رﻮﻃ

ﯽﻣ ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ دﻮـﺷ

. ﻦﯾاﺮﺑﺎـﻨﺑ ـﺑ ندوﺰـﻓا و ﯽـﺑﺮﭼ ﺶﻫﺎـﮐ ﺎ

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ مﺎـﮔ كﺎـﺠﻨﮐ و ﯽﻨﯿﻣز

، ﺪـﺻرد ﺶﯾاﺰـﻓا ﻦﯿﺌﺗوﺮـﭘ

ﺖﻓﺎﯾ . نارﺎـﮑﻤﻫ و رﺎﺘﺳ ﺮﻤﻋ ،

رد ﻪﺑﺎﺸـﻣ ﻖـﯿﻘﺤﺗ ﮏـﯾ رد صﻮﺼـﺧ

زا هدﺎﻔﺘﺳا ﯿﻫ ﻫﺪﯿﺋﻮﻠﮐورﺪ ﻢﮐ يﻻرازﻮﻣ ﺮﯿﻨﭘ رد ﻒﻠﺘﺨﻣ يﺎ

بﺮﭼ

دﺮﮐ هﺪﻫﺎﺸﻣ ﺪﻧ

ﺶﯾاﺰـﻓا ﺎـﺑ ﺐـﺳﺎﻨﺘﻣ ﺖـﺑﻮﻃر ،ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺎﺑ

دﺮﮐ اﺪﯿﭘ ﺶﯾاﺰﻓا ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﺢﻄﺳ

، ﻪـﺑ ﯽـﺑﺮﭼ ناﺰـﯿﻣ ﺶﻫﺎﮐ

ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﯽﻌﯿﺒﻃ رﻮﻃ ﺪﯾدﺮﮔ

ﺐﺳﺎﻨﺘﻣ ﻦﯾا و

ﺖﺑﻮﻃر تاﺮﯿﯿﻐﺗ ناﺰﯿﻣ ﺎﺑ دﻮﺑ

1] .[

ﻪﺑﺎﺸﻣ ﯽﺳرﺮﺑ ﮏﯾ رد ﺮﮕﯾد

شراﺰﮔ ﯽﻧاﺮﯾا ﺪﯿﻔﺳ ﺮﯿﻨﭘ رد ﻪﮐ ﺪﺷ

ﭘاﺮﻓ ﺶﯾﻻﺎ ﻢﮐ يوﺎﺣ بﺮﭼ ﻎﻤﺻ

مادﺎﺑ ﺖﺧرد و ﯽﺳرﺎﻓ يﺎﻫ ،

ﺎﺑ

ﯽﺑﺮﭼ ياﻮﺘﺤﻣ ﺶﻫﺎﮐ ﺎﯾ و ﯽﺳرﺎﻓ ﻎﻤﺻ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ناﺰـﯿﻣ

ﺖـﺑﻮﻃر ﯽﻣ ﺶﯾاﺰﻓا ﺪﺑﺎﯾ

بﺬﺟ دﻮﺧ ﻪﺑ يﺮﺘﺸﯿﺑ بآ ﻎﻤﺻ نﻮﭼ

ﯽﻣ ﻨﮐ و ﺪ ﺪﺻرد ﯽـﻣ ﺶﯾاﺰﻓا ﻦﯿﺌﺗوﺮـﭘ ﺪـﺑﺎﯾ

. مادﺎـﺑ ﻎﻤـﺻ ﺮﯿﺛﺎـﺗ

ﯽﻨﻌﻣ ﻣ ﺮﺑ يراد ﺮﯿﻨﭘ ﺖﺑﻮﻃر ناﺰﯿ ﻢﮐ يﺎﻫ

يﺪﯿﻟﻮﺗ بﺮﭼ ﺖـﺷاﺪﻧ

.

ﯽﻨﻌﻣ ﺶﻫﺎﮐ ﺎﺑ ﯽﺳرﺎﻓ ﻎﻤﺻ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺮـﭘ ناﺰـﯿﻣ راد

ﻦﯿﺌﺗو ﻪﻧﻮﻤﻧ

دﻮﺑ هاﺮﻤﻫ ﺮﯿﻨﭘ يﺎﻫ .

ناﺰـﯿﻣ ﺶﻫﺎـﮐ ﻪـﮐ دﻮـﺑ نآ ﺮﺑ رﺎﻈﺘﻧا

ﻪﺑ ار ﻦﯿﺌﺗوﺮﭘ ﺖﺒﺴﻧ ﺶﻫﺎﮐ ﺰﯿﻧ ﯽﺑﺮﭼ ﺪﺷﺎﺑ ﻪﺘﺷاد هاﺮﻤﻫ

ﻪﮐ اﺮﭼ

ﺑﺮﭼ ﺶﻫﺎﮐ ﺎﺑ

،ﯽ ﻪﺑ ﺖﺑﻮﻃر رﻮﻃ

ﯽﻨﻌﻣ ﺶﯾاﺰﻓا يراد ﻓﺎﯾ

ﻪﺘ دﻮﺑ . ﺎﺑ

ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ،ﻦﯾا دﻮﺟو ،ﯽـﺑﺮﭼ ﺶﻫﺎـﮐ ،يرﺎـﻣآ ﻞـﯿﻠﺤﺗ ﺞﯾﺎـﺘﻧ

ﻪﺑ ار ﻦﯿﺌﺗوﺮﭘ ﺶﯾاﺰﻓا ﺖﺷاد هاﺮﻤﻫ

. ﺢﯿﺿﻮﺗ ،ﺾﻗﺎـﻨﺗ ﻦـﯾا ﻦـﯾا

ﻪﯿﺟﻮﺗ ﻪﻧﻮﮔ ﯽﻣ

دﻮﺷ ﯽﺑﺮﭼ ،ﺮﯿﻨﭘ ﺖﻓﺎﺑ ﯽﻨﯿﺋزﺎﮐ ﺲﯾﺮﺗﺎﻣ رد ﻪﮐ و

ﯽﻣ ﻞﻤﻋ هﺪﻨﻨﮐﺮﭘ ناﻮﻨﻋ ﻪﺑ ﺖﺑﻮﻃر ﺪﻨﻨﮐ

. ناﺰـﯿﻣ ،ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺎﺑ

ﯽﻣ ﺶﯾاﺰﻓا ﻦﯿﺌﺗوﺮﭘ و ﺖﺑﻮﻃر ﺪﺑﺎﯾ

. ﻨﻫ ﯽﻣﺎـﮕ ﯽـﺑﺮﭼ ناﺰـﯿﻣ ﻪـﮐ

ﯽﻣ اﺪﯿﭘ ﺶﻫﺎﮐ

،ﺪﻨﮐ ﺖﺑﻮﻃر ﻪﺑ ﯽــﺑﺮﭼ ﻪــﮐ يراﺪــﻘﻣ نﺎــﻤﻫ

اﺪـﯿﭘ ﺶﻫﺎـﮐ نآ ﻦﯾﺰﮕﯾﺎﺟ هدﺮـﮐ

ﯽﻤﻧ ﯽـﻠﻋ ﻦﯾاﺮﺑﺎـﻨﺑ ،دﻮـﺷ

ﯽﻣ ﻢﮐ هﺪﻨﻨﮐﺮﭘ ﯽﻠﮐ ﻢﺠﺣ ،ﺖـﺑﻮﻃر ﺶﯾاﺰـﻓا ﻢﻏر ﻪـﺑ و ددﺮﮔ

-

ﯽﻣ اﺪﯿﭘ ﺶﯾاﺰﻓا ﻦﯿﺌﺗوﺮﭘ ﺖﺒﺴﻧ نآ لﺎﺒﻧد ﺪﻨﮐ

10] . [

3 - 1 - 2 - ﻪﺘﯾﺪﯿﺳا

ﺳا ﺮﺑ تﺪـﻣ ﯽـﻃ ﻪﺘﯾﺪﯿـﺳا ﻦﯿﮕﻧﺎـﯿﻣ ﻪﺴـﯾﺎﻘﻣ لوﺪﺟ سﺎ نﺎـﻣز

يراﺪــﻬﮕﻧ )

لوﺪــﺟ 3 ( لﻮﺼــﺤﻣ ﺪــﯿﻟﻮﺗ زا ﺲــﭘ لوا زور رد ،

ﺧا فﻼﺘ ﯽﻨﻌﻣ ﻪﻧﻮﻤﻧ ﻪﺘﯾﺪﯿﺳا رد يراد ﺪﺸـﻧ هﺪﻫﺎﺸـﻣ ﺎـﻫ

. رد

ﯽﺳ زور ما ﻢﺘﺼﺷ و ﻪﻧﻮﻤﻧ ﺰﯿﻧ زا ﺎﻫ ﺮﻈﻧ ﯽـﻨﻌﻣ توﺎﻔﺗ ﻪﺘﯾﺪﯿﺳا -

ﺪﻨﺘﺷاﺪﻧ يراد .

رد ﻊﻗاو ﺳﺎﺸﻧ راﺪﻘﻣ و كﺎﺠﻨﮐ راﺪﻘﻣ ﺮﺛا ﺐﯿﺳ ﻪﺘ

-

راﺪـﻘﻣ ﺮـﺑ مﺎـﺧ ﯽﻨﯿﻣز ﻪﺘﯾﺪﯿـﺳا

ﻪـﻣﺎﺧ ﺮـﯿﻨﭘ ﯽـﻨﻌﻣ يا

دﻮـﺒﻧ راد

) 05 /0

>

.(P ﺶﯾاﺰﻓا ﺎﺑ ﻪـﻣﺎﺧ ﺮـﯿﻨﭘ ﻪﺘﯾﺪﯿـﺳا ،يراﺪﻬﮕﻧ نﺎﻣز

يا

ﻢﮐ ﺑ يﺪﯿﻟﻮﺗ بﺮﭼ ﻪ

ﯽﻨﻌﻣ رﻮﻃ راد ي ﺖﻓﺎﯾ ﺶﯾاﺰﻓا )

05 /0

<

.(P

ﺶﯾاﺰﻓا ﺶﻨﮐاو و يﺰﯿﻟﻮﺌﺗوﺮﭘ يﺎﻫ وﺪﻧا ﺰﯿﻟورﺪﯿﻫ

زاﺪﯿﺘﭙﭘ ﺎـﻫ ﻪـﺑ -

لﺎﺒﻧد ﺶﯾاﺰﻓا ا و ﯽﺑآ ﺖﯿﻟﺎﻌﻓ راﺪﻘﻣ ﺶﯾاﺰﻓ

ﺎﻫزاﺪﯿﺘﭙﭘ نﺎـﻣز ﯽـﻃ

يراﺪﻬﮕﻧ زا و ﻪﺘﯾﺪﯿﺳا يﺎﻫﺮﺘﻣارﺎﭘ تاﺮﯿﯿﻐﺗ ﻞﯾﻻد ﯽﻣ pH

ﺪﺷﺎﺑ

ﻪﮐ ﯽﻣ ﺶﯾاﺰﻓا نآ ناﺰﯿﻣ نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ رﻮـﻃ ﻪـﺑ و ﺪﺑﺎﯾ

مواﺪـﻣ

زا يﺮﺘﺸﯿﺑ يﺪﯿﺘﭙﭘ يﺎﻫﺪﻧﻮﯿﭘ و هﺪـﺷ ﻪﺘﺴـﮑﺷ ﻦﯿﺌﺗوﺮﭘ لﻮﮑﻟﻮﻣ

ﺘﺸـﯿﺑ لﺎﻌﻓ هﺎﮕﯾﺎﺟ ﯽـﻣ راﺮـﻗ ﻢﯾﺰـﻧآ رﺎـﯿﺘﺧا رد يﺮ

دﺮـﯿﮔ 15] .[

(5)

Table 3 The amounts of acidity (°D) of cream cheese samples during storage (Mean ± SD) 60^st day 30^th day

96.00 ± 0.00^Aab

92.00 ± 2.82^Aa

87.00 ± 0.00^Ba T1

95.00 ± 0.00^Aab

92.00 ± 2.82^Aa

87.00 ± 0.00^Aa T2

98.00 ± 0.00^Aab

93.00 ± 1.24^ABa

87.00 ± 0.00^Ba T3

95.00 ± 0.00^Aab

91.00 ± 0.00^Ba

87.00 ± 0.00^Ca T4

100.00 ± 0.00^Aa

94.00 ± 0.00^ABa

87.00 ± 0.00^Ba T5

99.00 ± 2.82^Aab

94.00 ± 0.00^ABa

87.00 ± 0.00^Ba T6

94.00 ± 1.41^Ab

88.00 ± 1.41^Ba

87.00 ± 1.41^Ba C (Control)

نارﺎﮑﻤﻫ و فﺎﺸﺘﮐا ﻪﺑﺎﺸﻣ ﻖﯿﻘﺤﺗ ﮏﯾ رد ،

ﺮﺛا ندوﺰـﻓا ﻦـﻏور -

يﺎﻫ ﯽﻫﺎﯿﮔ ﻦﯾرﺎﮔرﺎﻣ و ﺪﺠﻨﮐ ﺮﺑ ﯽﮔﮋﯾو يﺎﻫ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ و

ﯽﺴﺣ ﺮﯿﻨﭘ ﻪﻣﺎﺧ ﺪـﻧدﻮﻤﻧ ﯽـﺳرﺮﺑ ار يا .

ﯽﻨﯾﺰﮕﯾﺎـﺟ ﯽﺸـﺨﺑ

زا

ﯽﺑﺮﭼ ﺮﯿﺷ ﺎﺑ ﻦﻏور يﺎﻫ ﯽﻫﺎﯿﮔ

،قﻮﻓ يورﺮﺑ تاﺮﯿﯿﻐﺗ ﻪﺘﯾﺪﯿـﺳا

ﯽﻃ 2 هﺎﻣ يرﺎﮔﺪﻧﺎﻣ ﺮﯿﺛﺎﺗ

ﯽﻨﻌﻣ يراد ) 05 /0

>

( P ﺖﺷاﺪﻧ 16] .[

3

- 1 - 3 - pH

ﺮﯾدﺎﻘﻣ ﻪﻧﻮﻤﻧpH

ﻪﻣﺎﺧ ﺮﯿﻨﭘ يﺎﻫ يا

ﯽﻃ تﺪﻣ يراﺪﻬﮕﻧ نﺎﻣز رد

لوﺪﺟ 4 هﺪﺷ هداد نﺎﺸﻧ ﺖﺳا

. ﺠﻨﮐ راﺪﻘﻣ ﻪﺘﺳﺎﺸﻧ و كﺎ

ﺐﯿﺳ ﺮﺑ ﯽﻨﯿﻣز ﻪﻧﻮﻤﻧ pH

ﺎﻫ ﯽﻨﻌﻣ ﺮﯿﺛﺎﺗ ﺖﺷاﺪﻧ يراد

. رد مﺎﻤﺗ

ﺎﻫرﺎﻤﯿﺗ

، ﯽﻃ نﺎﻣز يراﺪﻬﮕﻧ ﯽﻨﻌﻣ توﺎﻔﺗ راد

ي رد ﺮﯾدﺎﻘﻣ pH

ﺪﺸﻧ هﺪﻫﺎﺸﻣ )

05 /0

>

.(P

Table 4 The amounts of pH of cream cheese samples during storage (Mean ± SD) 60^st day 30^th day

5.26 ± 0.07^Aab 5.30 ± 0.00^Aa

5.35 ± 0.05^Aa

T1

5.28 ± 0.09^Aa 5.33 ± 0.02^Aa

5.37 ± 0.08^Aa

T2

5.25 ± 0.05^Aab 5.31 ± 0.01^Aa

5.36 ± 0.07^Aa

T3

5.23 ± 0.02^Aab 5.30 ± 0.00^Aa

5.35 ± 0.05^Aa

T4

5.20 ± 0.00^Aab 5.28 ± 0.09^Aa

5.37 ± 0.08^Aa

T5

5.20 ± 0.00^Aab 5.25 ± 0.05^Aa

5.36 ± 0.07^Aa

T6

5.14 ± 0.004^Ab 5.19 ± 0.11^Aa

5.30 ± 0.00^Aa

C (Control)

ﯽﺳرﺮﺑ رد نارﺎﮑﻤﻫ و فﺎﺸﺘﮐا

ﻪﮐ ﺪﯾدﺮﮔ ﺺﺨﺸﻣ ﯽﻨﯾﺰﮕﯾﺎـﺟ

ﯽﺸﺨﺑ زا ﯽﺑﺮﭼ ﺮﯿﺷ ﺎﺑ ﻦﻏور يﺎﻫ ﯽﻫﺎﯿﮔ ﺪـﺠﻨﮐ و ﻦﯾرﺎـﮔرﺎﻣ

،

ﯽﻨﻌﻣ ﺮﯿﺛﺎﺗ ﺮﯾدﺎﻘﻣ ﺮﺑ يراد ﻪـﻧﻮﻤﻧ pH

رد يا ﻪـﻣﺎﺧ ﺮـﯿﻨﭘ يﺎـﻫ

لﻮﻃ 2 ،يراﺪﻬﮕﻧ هﺎﻣ ﺞﯾﺎـﺘﻧ ﺎـﺑ ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ ﺞﯾﺎﺘﻧ ﻪﮐ ﺖﺷاﺪﻧ

ﻣ قﻮﻓ ﻖﯿﻘﺤﺗ ﺖﻘﺑﺎﻄ

دراد 16] .[

ﺳرﺮﺑ رد نارﺎﮑﻤﻫ و ﯽﺋاﺪﻓ ﯽ ﯽﻨﯾﺰﮕﯾﺎﺟ ﻪﮐ ﺪﯾدﺮﮔ ﺺﺨﺸﻣ ﺰﯿﻧ

ﻦﯿﻟﻮﻨﯾا ﺎﺑ ﯽﺑﺮﭼ ﯽﻨﻌﻣ ﺮﯿﯿﻐﺗ

ناﺰﯿﻣ رد يراد ﺮﯿﻨﭘ pH

ﻪـﻣﺎﺧ يا

دﺎﺠﯾا هدﺮﮑﻧ ﺖﺳا . قﻮـﻓ ﻖـﯿﻘﺤﺗ ﺞﯾﺎـﺘﻧ ﺎـﺑ ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ ﺞﯾﺎﺘﻧ

ﻣ ﺖﻘﺑﺎﻄ دراد 11] .[

3 - 2 - ﯽﮔﮋﯾو ﺎﻫ ي ﻪﻧﻮﻤﻧ ﯽﺴﺣ ﺎﻫ

ﻪﻣﺎﺧ ﺮﯿﻨﭘ ي يا

يراﺪﻬﮕﻧ هرود لﻮﻃ رد

لوﺪﺟ رد 5

ﯽﮔﮋﯾو ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﯽﺴﺣ يﺎﻫ ﻢﮐ يا

د بﺮـﭼ زور ر

هﺪﺷ هداد نﺎﺸﻧ يراﺪﻬﮕﻧ لوا ﺖﺳا

. هﺰﻣ زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ ﻪﺑ ﻖﻠﻌﺘﻣ

رﺎﻤﯿﺗ ) T5 يوﺎﺣ 25 /0 % و كﺎﺠﻨﮐ 1

% ﺐﯿـﺳ ﻪﺘﺳﺎﺸﻧ ﯽـﻨﯿﻣز

مﺎﺧ ( ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ راد

ي ـﺑ ﺎﻫرﺎﻤﯿﺗ ﺮﯾﺎﺳ ﺎﺑ ﻪ

رﺎـﻤﯿﺗ ﺰـﺟ ﺖﺷاﺪﻧ ﺪﻫﺎﺷ

) 05 /0 P>

.(

ﭻﯿﻫ ﻦﯿﺑ زا ﮏﯾ ﺎـﻫرﺎﻤﯿﺗ فﻼﺘـﺧا

ﯽﻨﻌﻣ راد ي ﻮﺑ زﺎﯿﺘﻣا رد ﺪـﯾدﺮﮕﻧ هﺪﻫﺎﺸـﻣ

) 05 /0 P>

.(

ﻦﯾﺮﺗﻻﺎـﺑ

ﻪﺑ ﻖﻠﻌﺘﻣ ﺖﻓﺎﺑ زﺎﯿﺘﻣا رﺎﻤﯿﺗ

يﺎـﻫ وT5 فﻼﺘـﺧا ﻪـﮐ دﻮـﺑ T6

ﯽﻨﻌﻣ راد ي ﺎﺑ و T3 ﻧT4 ﺘﺷاﺪ ﺪﻨ ) 05 /0 P>

( هﺪـﻨﻫد نﺎﺸـﻧ ﻪـﮐ

دﻮﺑ ﺖﻓﺎﺑ بﻮﺧ ﯽﻠﯿﺧ زﺎﯿﺘﻣا .

ﯽﻧﺎـﻫد سﺎﺴـﺣا زﺎـﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ

يﺎﻫرﺎﻤﯿﺗ ﻪﺑ ﻖﻠﻌﺘﻣ ) T5

يوﺎﺣ 25 /0 % و كﺎﺠﻨﮐ 1

% ﻪﺘﺳﺎﺸﻧ

مﺎـﺧ ﯽﻨﯿﻣز ﺐﯿﺳ (

و ) T6 يوﺎـﺣ 25 /0 % و كﺎـﺠﻨﮐ 75

/0 %

ﯿﺳ ﻪﺘﺳﺎﺸﻧ مﺎﺧ ﯽﻨﯿﻣز ﺐ

( ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ راد

ﺪﻨﺘـﺷاد ﺎﻫرﺎﻤﯿﺗ )

05 /0

<

(.P زﺎـﯿﺘﻣا ﻦﯾﺮﺗﻻﺎـﺑ ﮓـﻧر

ﻪـﺑ ﻖـﻠﻌﺘﻣ

يﺎﻫرﺎﻤﯿﺗ

،T5 ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ ﺪﻫﺎﺷ و T6 راد

ي ﺮﯾﺎﺳ ﺎﺑ

ــﺑ ﺎــﻫرﺎﻤﯿﺗ ﻪ

ﺎﻤﯿﺗ ﺰــﺟ يﺎــﻫر و T1

ﺘــﺷاﺪﻧ T2 ﺪﻨ ) 05 /0 P>

(

ﻦﯿﻨﭽﻤﻫ يراﺪﻬﮕﻧ لوا زور رد ﻦﯾﺮﺘﺸﯿﺑ

ﻪـﺑ ﯽﻠﮐ شﺮﯾﺬﭘ زﺎﯿﺘﻣا

رﺎﻤﯿﺗ يﺎﻫ T5

و T6

ﺖﻓﺎﯾ صﺎﺼﺘﺧا ﯽـﻨﻌﻣ فﻼﺘـﺧا ﻪﮐ

يراد

يﺎﻫرﺎﻤﯿﺗ ﺎﺑ T1

، T2

ﺪﻫﺎﺷ و ﺘﺷاد ﺪﻨ ) 05 /0

<

(.P

(6)

Table 5 Sensory characteristics of cream cheese samples on 1^st day (Mean ± SD)

Overall acceptance Color

Mouth feel Texture

Odor Taste

Treatment

3.9 ± 0.87^b 3.8 ± 0.78^b

3.8 ± 0.42^bc

4.0 ± 0.66^b

4.7 ± 0.48^a

4.6 ± 0.51^ab

T1

3.9 ± 0.87^b 3.8 ± 0.78^b

3.8 ± 0.42^bc 4.0 ± 0.66^b

4.7 ± 0.48^a 4.6 ± 0.51^ab

T2

4.3 ± 0.48^ab

4.1 ± 0.73^ab

4.2 ± 0.42^b

4.5 ± 0.52^ab 4.7 ± 0.48^a

4.9 ± 0.31^ab

T3

4.3 ± 0.48^ab

4.1 ± 0.73^ab

4.2 ± 0.42^b

4.5 ± 0.52^ab

4.7 ± 0.48^a

4.9 ± 0.31^ab

T4

4.7 ± 0.48^a

4.8 ± 0.42^a

5.0 ± 0.00^a

4.7 ± 0.48^a

5.0 ± 0.00^a

T5

4.7 ± 0.48^a

4.8 ± 0.42^a

5.0 ± 0.00^a

4.7 ± 0.48^a

4.9 ± 0.31^ab

T6

3.7 ± 0.48^b 4.7 ± 0.48^a

3.6 ± 1.17^c 2.9 ± 0.73^c

4.5 ± 0.70^a 4.5 ± 0.70^b

C (Control)

لوﺪﺟ رد 6

ﯽﮔﮋﯾو ﻪﻣﺎﺧ ﺮﯿﻨﭘ ﯽﺴﺣ يﺎﻫ ﻢﮐ يا

رد بﺮـﭼ زور

ﺼــﺷ هﺪــﺷ هداد نﺎﺸــﻧ يراﺪــﻬﮕﻧ ﻢﺘ ﺖــﺳا

. رد زور ﻦﯿﻤﺘﺼــﺷ

يراﺪﻬﮕﻧ ﭻﯿﻫ ﻦﯿﺑ ﺎﻫرﺎﻤﯿﺗ زا ﮏﯾ ﯽﻨﻌﻣ فﻼﺘﺧا

راد ي زﺎﯿﺘﻣا رد

ﻮﺑ و هﺰﻣ ﺪﺸﻧ هﺪﻫﺎﺸﻣ )

05 /0 P>

.(

ﻦﯾﺮﺘﺸﯿﺑ ﻖـﻠﻌﺘﻣ ﺖﻓﺎﺑ زﺎﯿﺘﻣا

رﺎﻤﯿﺗ ﻪﺑ يﺎﻫ و T5 ﯽـﻨﻌﻣ فﻼﺘـﺧا ﻪﮐ دﻮﺑT6 راد

ﺘـﺷاد ﺎﻫرﺎﻤﯿﺗ ﺪﻨ

) 05 /0

<

.(P سﺎﺴـﺣا زﺎـﯿﺘﻣا ﻦﯾﺮﺗﻻﺎـﺑ ﯽﻧﺎـﻫد

رﺎﻤﯿﺗ ﻪﺑ ﻖﻠﻌﺘﻣ ) T6

/0 % ﻪﺘﺳﺎﺸـﻧ

ﺐﯿﺳ مﺎﺧ ﯽﻨﯿﻣز (

دﻮﺑ ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ راد

-

رﺎﻤﯿﺗ ﺰﺟ ﺖﺷاد T5

) 05 /0

<

(P نﺎﺸﻧ ﻪﮐ زﺎـﯿﺘﻣا هﺪـﻨﻫد ﯽـﻠﯿﺧ

دﻮـﺑ ﯽﺴـﺣ ﯽﺑﺎـﯾزرا بﻮﺧ .

ﻪـﺑ ﻖـﻠﻌﺘﻣ ﮓـﻧر زﺎـﯿﺘﻣا ﻦﯾﺮﺗﻻﺎـﺑ

يﺎﻫرﺎﻤﯿﺗ

، T5 فﻼﺘﺧا ﻪﮐ دﻮﺑ ﺪﻫﺎﺷ و T6 ﯽﻨﻌﻣ

راد ي ﺮﯾﺎﺳ ﺎﺑ

ﺎﻫرﺎﻤﯿﺗ ﺰﺠﺑ و T1 ﺘﺷاﺪﻧ T2 ﺪﻨ ) 05 /0 P>

(.

ﻦﯿـﻨﭽﻤﻫ زور رد

60 ﻪــﺑ ﻖــﻠﻌﺘﻣ ﯽــﻠﮐ شﺮﯾﺬــﭘ زﺎــﯿﺘﻣا ﻦﯾﺮﺘﺸــﯿﺑ يراﺪــﻬﮕﻧ ما

يﺎﻫرﺎﻤﯿﺗ ) T5

% ﺐﯿـﺳ ﻪﺘﺳﺎﺸـﻧ -

مﺎﺧ ﯽﻨﯿﻣز (

و ) T6 يوﺎﺣ 25 /0 % و كﺎﺠﻨﮐ 75

/0 % ﻪﺘﺳﺎﺸـﻧ

ﺐﯿﺳ مﺎﺧ ﯽﻨﯿﻣز (

ﯽﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ راد

ي ﺎـﻫرﺎﻤﯿﺗ ﺮﯾﺎـﺳ ﺎـﺑ

ﺪﻨﺘﺷاد ) 05 /0

<

(.P

Table 6 Sensory characteristics of cream cheese samples on 60^th day (Mean ± SD)

Overall acceptance Color

Mouth feel Texture

Odor Taste

Treatment

3.4 ± 0.51^b

3.5 ± 0.52^b

3.4 ± 0.51^b

3.4 ± 0.51^c

4.4 ± 0.51^a

4.5 ± 0.52^a

T1

3.4 ± 0.51^b

3.5 ± 0.52^b

3.4 ± 0.51^b

3.4 ± 0.51^c

4.4 ± 0.51^a

4.5 ± 0.52^a

T2

3.5 ± 0.52^b

4.1 ± 0.31^a

3.7 ± 0.67^b

4.1 ± 0.56^b

4.4 ± 0.51^a

4.6 ± 0.51^a

T3

3.5 ± 0.52^b

4.1 ± 0.31^a

3.8 ± 0.63^b

4.1 ± 0.56^b

4.4 ± 0.51^a

4.6 ± 0.51^a

T4

4.4 ± 0.51^a

4.5 ± 0.52^a

5.0 ± 0.00^a

4.4 ± 0.51^a

4.8 ± 0.42^a

T5

4.4 ± 0.51^a

4.4 ± 0.53^a

4.6 ± 0.51^a

5.0 ± 0.00^a

4.4 ± 0.51^a

4.8 ± 0.42^a

T6

3.5 ± 0.70^b

4.4 ± 0.50^a

3.4 ± 1.35^b

2.8 ± 0.78^d

4.4 ± 0.51^a

4.5 ± 0.52^a

C (Control)

ﯾ رد نارﺎﮑﻤﻫ و يرﺪﻨﮑﺳا ﻪﺑﺎﺸﻣ ﻖﯿﻘﺤﺗ ﮏ

، ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﺛا

ﯽﮔﮋﯾو ﺮﺑ نﻮﺘﯾز ﻦﻏور ﺎﺑ ﺮﯿﺷ ﯽﺑﺮﭼ و ﯽﮑﯾﺰﯿﻓ ،ﯽﺘﻓﺎﺑ يﺎﻫ

ﺮﯿﻨﭘ ﯽﺴﺣ ﺪﻧدﻮﻤﻧ ﯽﺳرﺮﺑ ار ﺪﯿﻔﺳ

. ﯽﺴﺣ ﯽﺑﺎﯾزرا تﺪﻣ ﯽﻃ

نﺎﻣز 60 زور يراﺪﻬﮕﻧ ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ .

نﺎﻘﻘﺤﻣ ﻦﯾا

شراﺰﮔ ﺪﻧدﺮﮐ ﯽﺑﺮﭼ يﺎﺟ ﻪﺑ نﻮﺘﯾز ﻦﻏور ندﺮﮐ ﻦﯾﺰﮕﯾﺎﺟ ﺎﺑ

ﯽﻠﮐ شﺮﯾﺬﭘ ظﺎﺤﻟ زا ﺎﻫرﺎﻤﯿﺗ مﺎﻤﺗ ،ﺮﯿﺷ ﺐﺴﮐ لﻮﺒﻗ ﻞﺑﺎﻗ زﺎﯿﺘﻣا

ﺪﻧدﺮﮐ ﺪﻧدﻮﺑ ﺮﯿﺷ ﯽﺑﺮﭼ يوﺎﺣ ﻪﮐ ﯽﯾﺎﻫرﺎﻤﯿﺗ ﯽﻟو

، ﻪﺑ ﺖﺒﺴﻧ

ﻪﻧﻮﻤﻧ ﺪﻧدﺮﮐ ﺐﺴﮐ ار يﺮﺗﻻﺎﺑ زﺎﯿﺘﻣا نﻮﺘﯾز ﻦﻏور يوﺎﺣ يﺎﻫ

17] .[ ﯽﻧزرا ﺮﮕﯾد ﻪﺑﺎﺸﻣ ﻖﯿﻘﺤﺗ رد ،

ﯿﻔﺳ ﺮﯿﻨﭘ ﺪﯿﻟﻮﺗ ﺶﯾﻻﺎﭘاﺮﻓ ﺪ

ار ﺪﺠﻨﮐ ﻦﻏور ﺎﺑ ﺮﯿﺷ ﯽﺑﺮﭼ ﯽﻨﯾﺰﮕﯾﺎﺟ زا هدﺎﻔﺘﺳا ﺎﺑ گﻮﻟﺎﻧآ دﻮﻤﻧ ﯽﺳرﺮﺑ .

ﺮﻈﻧزا ﯽﮔﮋﯾو ياراد لﺮﺘﻨﮐ ﺮﯿﻨﭘ ﯽﺴﺣ يﺎﻫ

،ﺪﺠﻨﮐ ﻦﻏورﺎﺑ هﺪﺷرﺎﻤﯿﺗ يﺎﻫﺮﯿﻨﭘ نﺎﯿﻣ زا و دﻮﺑ زﺎﯿﺘﻣا ﻦﯾﺮﺘﺸﯿﺑ ﺎﺑ گﻮﻟﺎﻧآﺮﯿﻨﭘ

25 % ﯽﺴﺣ زﺎﯿﺘﻣا ﻦﯾﺮﺘﺸﯿﺑ ياراد ﺪﺠﻨﮐ ﻦﻏور

دﻮﺑ 18] .[

ﻘﯿﻘﺤﺗ رد ﯽ ﻗ ﺮﮕﯾد ﯽﻤﺋﺎ

، ﯽﮔﮋﯾو دﻮﺒﻬﺑ ﻞﯿﻟد ار ﻦﯿﻟﻮﻨﯾا ندوﺰﻓا -

بﻮﻠﻄﻣ ﯽﻧﺎﻫد سﺎﺴﺣا و ﯽﺘﻓﺎﺑ ،ﯽﻤﻌﻃ يﺎﻫ ﺮﯿﻨﭘ رد ﺮﺗ

نﺎﯿﺑ

دﺮﮐ ﺪﺷ ﺺﺨﺸﻣ ﻦﯿﻨﭽﻤﻫ . ﻢﻬﻣ

دﺎﺠﯾا تﺎﺒﯿﮐﺮﺗ ﻦﯾﺮﺗ ﺮﻄﻋ هﺪﻨﻨﮐ

ﻢﻌﻃ و ﻪﻧﻮﻤﻧ ﺮﯿﻨﭘ يﺎﻫ

، ﺪﯿﺳا ﺪﯿﺘﭙﭘ و دازآ ﻪﻨﯿﻣآ يﺎﻫ ﺰﯾر يﺎﻫ

ﻢﯾﺰﻧآ ﺮﺛا ﺖﺤﺗ ﺰﯿﻟﻮﺌﺗوﺮﭘ ﺪﻨﯾآﺮﻓ زا ﻞﺻﺎﺣ لﻮﮑﻟﻮﻣ يﺎﻫ

و ﯽﻨﯿﻧر

ﺪﯿﺳا و يﺮﺗرﺎﺘﺳا ﺮﯿﺷ ﯽﺑﺮﭼ ﺰﯿﻟﻮﭙﯿﻟ زا ﻞﺻﺎﺣ دازآ بﺮﭼ يﺎﻫ

يراﺪﻬﮕﻧ هرود ﯽﻃ ﺞﯾرﺪﺗ ﻪﺑ تﺎﺒﯿﮐﺮﺗ ﻦﯾا ﺖﻈﻠﻏ ﻪﮐ ﺪﻨﺘﺴﻫ ﯽﻣ ﺶﯾاﺰﻓا ﺪﺑﺎﯾ

19] .[

(7)

4 - ﻪﺠﯿﺘﻧ ﯽﻠﮐ يﺮﯿﮔ

نﺎﺸﻧ ﻖﯿﻘﺤﺗ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ داد

زا هدﺎﻔﺘﺳا ﻪﮐ ﻎﻤﺻ

ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ و كﺎﺠﻨﮐ مﺎﺧ ﯽﻨﯿﻣز

ﯽﻣ ر ﮏﯾ ﺪﻧاﻮﺗ شو

ﺐﺳﺎﻨﻣ

ندروآ ﺖﺳد ﻪﺑ ياﺮﺑ ﺮﯿﻨﭘ

ي ﺎﺑ ﺖﻓﺎﺑ ﻢﻌﻃ و لآ هﺪﯾا ﺖﯿﻔﯿﮐ و

ﺐﺳﺎﻨﻣ ﺪﺷﺎﺑ . ﯽﻨﯾﺰﮕﯾﺎﺟ ﺎﺑ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﻎﻤﺻ

و كﺎﺠﻨﮐ

ﻪﺘﺳﺎﺸﻧ ﺐﯿﺳ ﯽﻨﯿﻣز ﺖﯿﻟﻮﺒﻘﻣ زا ،مﺎﺧ ﯽﮔﮋﯾو

ﺮﯿﻨﭘ ﯽﺴﺣ يﺎﻫ

ﻪﻣﺎﺧ و ﺖﺳﺎﮑﻧ يا ﯽﻔﻨﻣ ﺮﺛا

ﺮﺑ ﯽﮔﮋﯾو يﺎﻫ نآ ﯽﯾﺎﯿﻤﯿﺷ

ﺖﺷاﺬﮕﻧ . ﻪﻧﻮﻤﻧ يوﺎﺣ 25 /0 % و كﺎﺠﻨﮐ 1

% ﺐﯿﺳ ﻪﺘﺳﺎﺸﻧ -

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،مﺎﺧ ﯽﻨ ﻦﻤﺿ ﺐﺴﮐ ﯽﺑﺎﯾزرا رد ﯽﻠﮐ شﺮﯾﺬﭘ زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ

ﯽﺴﺣ ﻪﺑ ، ﺮﺗﺮﺑ رﺎﻤﯿﺗ ناﻮﻨﻋ بﺎﺨﺘﻧا

ﺪﺷ .

5 - ﻊﺑﺎﻨﻣ

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Effect of replacing fat with konjac gum and potato starch on chemical and sensory properties of low-fat cream cheese

Abtahi, S. A. ¹, Pourahmad, R. ^2, Fadaei Noghani, V. ³

1. M.Sc. Student, Food Science and Technology Department, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

2. Associate Professor, Food Science and Technology Department, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

3. Assistant Professor, Food Science and Technology Department, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

Considering the fact that cream cheese contains high content of fat and on the other hand it has high popularity among the people, production of low fat cream cheese using fat replacers is considered. In this study, in order to reduce fat content and create appropriate texture in cream cheese, different levels of potato starch ( 0.75 and 1%) and konjak gum (0.25, 0.5 and 0.75%) were used. The produced cheese samples were stored for 60 days and chemical and sensory properties of these samples were evaluated. During storage, the effect of konjac and raw potato starch on the content of protein, pH and acidity of cream cheese samples was not significant (P>0.05). The effect of konjak and raw potato starch on the texture of samples was significant (P<0.05) but their effect on other sensory properties was not significant. During the storage period, acidity increased and pH decreased significantly (P<0.05). The highest score of sensory quality and physicochemical properties was belonged to the sample containing 0.25% konjak and 1% raw potato starch. This treatment was selected as the best sample. Therefore, there is the possibility of production of high quality low fat cream cheese by substituting fat with konjak gum and potato starch.

Key words: Konjak, reduced fat cream cheese, Potato starch