ارزیابی خصوصیات عملکردی و حسی خامه مخلوط گیاهی و لبنی

Abstract Introduction: oil in water emulsions has attracted considerable food industry due to their physical characteristics. But there is a considerable amount of cholesterol in some of them, such as cream and it was a risk factor for cardiovascular disease and are created compounds in the effect of cholesterol oxidation during processing or food storage compounds that are known as carcinogenic agents, cytotoxic, mutagenic and atherogenic. The purpose of this study is the production of cream mixed with cholesterol and lower prices and greater nutritional value than dairy cream. Methods: Three different formulations of the mixture cream (A, B, C), soy milk, cow's milk, water soluble emulsifier, xanthan, calcium chloride, light cream milk, sunflower oil and emulsifier Sytrum was taken in proportions appropriate. The Pearson correlation was used to assess the relationship between amounts of fat, protein with water. Sensory evaluation of the cream mixture samples was conducted by using a 9-point Hedonic scale. They were used rank Kruskal-Wallis test Due to the response variables. They were used the specific test of multiple comparisons DAN for compare the two groups. They were also used descriptive statistics as mean and standard deviation and were performed data analysis by using R 2.3 software. Results: the Pearson correlation coefficient between fat and.16 volume (increase volume) is equal to 45% and p-value <0.03 and between volume and water is equal to - 87% and p-value = 0.0001 obtained by using software minitab.16. Most flavors, colors, cream, and a general acceptance, respectively obtained for the formulation of C A> B (p <0.05). Conclusion: The results of this study showed that the use of soy milk made ​​from soy flour, although somewhat affecting flavor and creamy mixed water but while increasing the nutritional properties can be formulated with other ingredients to create the perfect texture.