49 1394 / / 3 / Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 * d e d e : 1392/8/21 : 1392/12/3 :. : ph) ( ) ( ) (. :.. L* * *.. :.. :. * emil: m.mizni@sriu..ir
(Sngwn et l., 211) - - Gosling et l., ).(21; Torres et l., 21 Sngwn et ) (l., 211; Torres et l., 21 Torres et l., ).(21 Torres et ).(l., 21; Sngwn et l., 211 Chrlmpopoulos & ) (Rstl, 211 (4 ) ph (1383 ) (9 C ).. Shin & Ozdemir, 27; )..(Kooheki et l., 29; Juszzk et l., 213 Gujrl et l., 22; ) Vrel et l., 23; Shin; Ozdemir, 24; Shin & Ozdemir, 27; Kooheki et l., Gujrl et l., 22; ) (29 Shin & Ozdemir, 24; Shin & Ozdemir, (27; Kooheki et l., 29 Gujrl et l., 22; Shin & Ozdemir, ) (24; Shin & Ozdemir, 27 Juszzk ) (Gujrl et l., 22) (et l., 213....(Kooheki et l., 29; Mert, 212). /. Wng, ).(29 β (2 1) α (1 2).(Trreg & Costell, 26) 6 2 ( 2-7) ( ) ( 22-25 ). Trreg et ).(l., 21; Ari et l., 211 ph Hueer et l., ).(28 Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 5 3 / / 1394 /
Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 : 23 (Frutfit TEX, Sensus, Netherlnds) Anhui, Chin ) (GOS>9% Aetylted potto di-strh dipte KMC, GRINDSTED) (Admyl, Denmrk) (xnthn 2, Dniso, Denmrk (GRINDSTED GUAR 25, Dniso,. Denmrk). 2. 1.... 51 3 / / 1394 / (%) /18 /4 /18 /4 /18 /4-1 (%) 2 1-13 8-7/5 2-1/5 /15-7/5-7/5 -/4 -/18 1-2 (%) 1/5 1/5 /75 /75 1/5 1/5 GOS (%) 2/5 2/5 TEX (%) 7/5 7/5 7/5 K1 K3 C1 C2 () C3 K4
15 :(Shhin& Ozdemir, 27) -. Hunter l Clor flex. ( ) * ( ) L* ( ) *. ( ) E. E= L* 2 + * 2 + * 2-8 C 1. 25 C. 6. wtt Brown. (C1, C2, C3) 6 ₀.. 24 Gulin GmH APV 1 9 C 25 C. 2. Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 52-15 ( ) ( ). () 9 () 1 Byod et l., 28; Yilmz et l., ).(211 - MINITAB16. /5. Tukey's pirwise omprisons - ph ph Metrohm 744pH Meter () 3 255.(1376 ) 15 C. 3.(1387 ) () - 2 41g Sigm 3-18k 3 / / 1394 /
Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3-1 C3 K4.. K1. C2 1/5. - 3 ph..(p>/5).(p</5 ) K4 1/5 C2 ( /75 ). 53 1/6± /251 /93 ± /75 /4 ± /346 /43 ± /321 /76 ± /88 1/16 ± /351 1/63 ± /472 1/73 ± /97-3 3/33 ± /289 3/66 ± /289 3/83 ± /289 3/16 ± /289 3/83 ±/289 3/83 ± /289 3/16 ± /289 3/16 ± /289 1/39 ± /153 1/39 ± /153 1/21 ± /153 1/25 ± /153 1/48 ± /153 1/39 ± /153 1/48 ± /153 1/49 ± /153 ph ± /5 ± /5 ± /5 3/76 ± /5 3/77 ± /1 3/77 ± /1 ± /5 ± /5 (p< /5) ± K1 K3 C1 C2 C3 K4 3 / / 1394 / (%) -1.(p< /5)
* * L* E. K4 C2 C1 K4. E K1. - 2..... - 4..(p< /5). ( ) L* K4 L*. K1. L* *.. L* * *. * K4. * *. Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 54 E -4 * * L* 5/396 ± /22 7/133 ± /235 5/78 ± /3 1/94 ± /226 1/296 ± /14-1/73 ± /242 5/53 ± /225 28/573 ± /134 3/53 ± /44 29/363 ± /151 26/337 ± /197 25/93 ± /364 de ef 25/417 ± /381 26/59 ± /46 28/89 ± /78 f d 3/16 ± /62 3/463 ± /6 3/31 ± /26 28/84 ± /62 28/26 ± /17 27/466 ± /113 28/346 ± /64 29/956 ± /15 d e f e 29/33 ± /15 29/563 ± /45 28/693 ± /15 24/61 ± /2 24/653 ± /2 25/586 ± /11 26/466 ± /15 29/5 ± /26 (p< /5) ± f f e d K1 K3 C 1 C 2 C 3 K4 3 / / 1394 /
55 1394 / / 3 / Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3-2 ph ph. ph 4 ).(1383 ph. Shro (25) ph 3/4 3/84. K3 K1 C2 K1 K3 C1. K4..(Monsnto, 2) Shro (25) %/82 1/64 %. 2/5 ).(1383.
56 / 1394 / 3 / Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3. 3 ) (1383. Stoforos (1992) 29/9 3/6. Juszzk (213) 3. K4 K1 /75. (Shhin & Ozdemir, 27) K4 C3 Byod. (28) -1/83 1/72.. 2 Trreg & ).(Costell, 26; Zimeri & Kokini, 23 ) (.(Trreg & Costell, 26) Zimeri Kokini (23). 2. 3 / 75) : 25 (.(Zimeri & Kokini, 23) Stoforos (1992) ) ( ) ( ph 34/6 % %43/3. Shhin Ozdemir (27) ) g (5-27/7 /13....(Shhin & Ozdemir, 27) 7/5 2/5 ) 1 ( 1/5 L*. K4 L*.
Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 57 3 / / 1394 /...(1376). 225 ( ). -.(1383 ).. 225.(1387). -.. Ari, P. L., Nvrro, S., Costell, E. & Trreg, A. (211). Effet of Inulin seeding on rheology nd mirostruture of preioti diry desserts. Food Biophysis, 6, 44-449. Bnnwrt, G. C. M. C., Bolini, H. M. A., Toledo, M. C. F., Kohn, A. P. C. & Cntnhede, G. C. (28). Evlution of Brzilin light kethups II, quntittive desriptive nd physiohemil nlysis. Cieni e Tenologi de Alimentos, 28(1), 17-115. Byod, E., Willers, E. P. & Tornerg, E. (28). Rheologil nd struturl hrteriztion of tomto pste nd its influene on the qulity of kethup. LWT, 41, 1289 13. Chrlmpopoulos, D.& Rstll, R. A. (211). Preiotis in foods. Current Opinion in Biotehnology, 23:1 5. Gosling, A., Stevens, G. W., Brer, A. R., Kentish, S. E.& Grs, S. L. (21). Reent dvnes refining gltooligoshride prodution from ltose. Journl of food hemistry, 121, 37-318. Gujrl, H. S., Shrm, A. & Singh, N. (22).Effet of hydroolloids storge 1 *. L* *. Yghouti Moghddm et l., ) *.(213 K4. ( ) K1. * K4. K4 Bnnwrt. * * L* (28) 1/3 2/1 2/2... ) K4 (..
temperture nd durtion on the onsisteny of tomto kethup. Interntionl Journl of Food Properties, 5, 179-191. Huener, J., Wehling, R. L., Prkhurst, A. & Hutkins, R. W. (28). Effet of proessing onditions on the preioti tivity of ommeril preiotis. Interntionl Diry Journl, 18, 287 293. Juszzk, L., Ozdły, Z. & Glkowsk, D. (213). Effet of modified strhes on rheologil properties of kethup. Food Bioproess Tehnology, 6(5), 1251-126. Kooheki, A., Ghndi, A., Rzvi, S. M. A., Mortzvi, S. A. & Vsiljevi, T. (29). The rheologil properties of kethup s funtion of different hydroolloids nd temperture. Interntionl Journl of Food Siene nd Tehnology, 44, 596 62. Mert, B. (212). Using high pressure mirofluidiztion to improve physil properties ndlyopene ontent of kethup type produts. Journl of Food Engineering, 19, 579 587. Monsnto, G. S. (2). Xnthun gum. in the hnd ook of hydroolloids, edithed y Phillips,G.O. & Willims, P. A. Woodhed Pulishing Limited, pp. 13-115. Sngwn,V., Tomr, S. K., Singh, R. R. B., Singh, A. K. & Ali, B. (211). Gltooligoshrides: novel omponents of designer foods. Journl of Food Siene, 76(4), 13-111. Shin, H. & Ozdemir, F. (24). Effet of some hydroolloids on the rheologil properties of different formulted kethups. Food Hydroolloids, 18, 115 122. Shin, H. & Ozdemi, F. (27). Effet of some hydroolloids on the serum seprtion of different formulted kethup. Journl of Food Engineering, 81, 437-446. Stoforos, N. I. G. & Ried, D. A. S. (1992). Ftors influening serum Seprtion of tomto kethup. Journl of Food Siene, 57(3), 77-713. Trreg, A., Rofull, A. & Costell, E. (21). Effet of lends of short nd longhininulin on the rheologil nd sensory properties of preioti low-ft ustrds. LWT - Food Siene nd Tehnology 43, 556 562. Torres, D. P. M., Gonlves, M. F., Teixeir, J. A. & Rodrigues, L. R. (21). Glto-Oligoshrides: prodution, properties, pplitions, nd signifine s preiotis. Comprehensive Reviews infood Siene nd Food Sfety, 9, 438-454. Vrel, P. A., Gmro, A., Gimenez, A. M. & Lem, P. (23). Sensory nd instrumentl texture mesures on kethup mde with different thikeners. Journl of Texture Studies, 34, 317-33. Wng, Y. (29). Preiotis: present nd future in food siene nd tehnology. Food Reserh Interntionl, 42, 8 12. Yghouti Moghddm, M., Mizni, M., Slehifr, M. & Germi, A. (213). Effet of wxy mize strh (modified, ntive) on physil nd rheologil properties of frenh dressing during storge. World Applied Sienes Journl, 21(6), 819-824. Zimeri, J. E. & Kokini, J. L. (23). Rheologil properties of inulin wxy mize strh systems. Crohydrte Polymers, 52, 67 85. Food Tehnology & Nutrition / Summer 215 / Vol. 12 / No. 3 58 3 / / 1394 /