مروری بر فراورده‌های لبنی سنتی تولیدی توسط ایل سنگسر و ارائه راهکار جهت بسته‌بندی این محصولات

نوع مقاله : مروری

نویسندگان

1 دانشجوی دکتری علوم و مهندسی صایع غذایی گرایش فناوری، دانشکده کشاورزی، دانشگاه فردوسی مشهد، شهر مشهد ، کشور ایران

2 دانشجوی دکتری علوم و مهندسی صنایع غذایی گرایش زیست فناوری، دانشکده کشاورزی ، دانشگاه فردوسی مشهد، شهر مشهد، کشور ایران

3 استاد علوم و مهندسی صنایع غذایی گرایش فناوری، دانشکده کشاورزی، دانشگاه فردوسی مشهد، شهر مشهد ، کشور ایران

چکیده

مصرف شکلات به دلیل ایجاد حس لذت و شادی بسیار رایج است، اما آگاهی از اثرات منفی آن بر سلامت، مصرف‌کنندگان را به سمت استفاده از شکلات‌های کم‌کالری یا بدون کالری با جایگزین‌های چربی و ساکارز سوق داده است. تولید این نوع شکلات‌ها با چالش‌های قابل توجهی در حوزه‌های فیزیکوشیمیایی و حسی مواجه است. از سوی دیگر، مصرف بیش از حد شکلات به دلیل محتوای کافئین، می‌تواند عوارضی چون اختلالات رشد جنین، سقط خودبخودی، میگرن و اختلالات رفتاری به دنبال داشته باشد. در مقابل، آب‌نبات‌های سنتی و کم‌ضرر به عنوان جایگزینی مناسب برای شکلات، به‌ویژه برای کودکان و سالمندان در نظر گرفته می‌شوند. با توجه به اهمیت تولید شیر و مصرف فراورده‌های لبنی در ایران، از جمله پنیر، مقادیر زیادی آب‌پنیر به عنوان ضایعات در صنایع لبنی تولید و دفع می‌شود. تلاش‌هایی برای استفاده بهینه از این ضایعات از طریق تبدیل آنها به محصولات غذایی در حال انجام است. در این مقاله، یکی از فراورده‌های لبنی عشایر سنگسر استان سمنان، به نام "آب‌نبات چیکو"، معرفی شده که بدون استفاده از روغن‌های نباتی و افزودنی‌های مضر تولید می‌شود و حاوی مقدار مناسبی از چربی شیر است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

An overview of the traditional dairy products produced by tribe Sangsar and providing a solution for packaging these products

نویسندگان [English]

  • mohammadkazem heydarian 1
  • alireza heydarian 2
  • Naser sedaghat 3
1 Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
3 Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده [English]

Consuming chocolate is very common due to the feeling of pleasure and happiness. However, awareness of its adverse effects on health has led consumers to use low-calorie or no-calorie chocolates with fat and sucrose substitutes. The production of these types of chocolates faces significant challenges in the physicochemical and sensory fields. On the other hand, excessive consumption of chocolate due to its caffeine content can cause complications such as fetal growth disorders, spontaneous abortion, migraines, and behavioral disorders. In contrast, traditional and less harmful candies are considered a suitable alternative to chocolate, especially for children and the elderly. Due to the importance of milk production and consumption of dairy products in Iran, including cheese, large amounts of whey are produced and disposed of as waste in dairy industries. Efforts are being made to make optimal use of these wastes by turning them into food products. In this article, one of the dairy products of the Sangsar nomads of Semnan province, named "Chikoo candy", is introduced, which is produced without using vegetable oils and harmful additives and contains a suitable amount of milk fat.

کلیدواژه‌ها [English]

  • Waste Reduction
  • Whey
  • Chikoo Candy
  • Packaging
  • Traditional Candy

Smiley face

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دوره 15، شماره 58 - شماره پیاپی 58
شماره پیا پی 58 تابستان 1403
شهریور 1403
صفحه 63-74
  • تاریخ دریافت: 11 اردیبهشت 1403
  • تاریخ بازنگری: 19 خرداد 1403
  • تاریخ پذیرش: 31 مرداد 1403
  • تاریخ انتشار: 25 شهریور 1403