بررسی تغییرات ویژگی های فیزیکو-مکانیکی نقل گردویی طی زمان نگهداری: مطالعه نقش افزودنی ها

نویسنده
فاطمه آذری کیا
استادیار گروه فناوری صنایع غذایی، پردیس ابوریحان دانشگاه تهران
چکیده
نقل یکی از فراورده­های سنتی قنادی بر پایه شکر است که امروزه با افزودن انواع ادویه و گل محمدی خشک شده نیز تولید می­شود. این محصول علیرغم داشتن محبوبیت، مستعد از دست دادن رطوبت در زمان کوتاهی پس از خروج از بسته­بندی است. لذا، هدف پژوهش حاضر مطالعه نقش حضور افزودنی­های مختلف (دارچین، گل محمدی و زعفران) بر ویژگی­های فیزیکی (درصد رطوبت، بافت، سطح، رنگ و فعالیت آبی) و چگونگی روند از دست دادن رطوبت طی نگهداری محصول بود. نتایج به دست آمده نشان دادند که بیشترین میزان از دست دادن رطوبت در 3 روز اول پس از خروج از بسته­بندی اتفاق افتاد. طبق آزمون­های سنجش بافت مشخص شد که بیشترین و کمترین انرژی شکست به ترتیب به نقل دارای گل محمدی (N.mm 48/35) و نقل دارچینی (N.mm 1/9) تعلق داشت. پایش تاثیر گذشت زمان بر بافت نقل وانیلی نشان داد که میزان سفتی در اثر نگهداری به مدت 14 روز به بیش از سه برابر افزایش یافت. به­علاوه، میانگین فعالیت آبی انواع نقل کمتر از 56/0 بود. مقایسه میانگین اختلاف رنگ کل (ΔE*) در روز صفر و 21 برای انواع نقل حاکی از این است که بیشترین و کمترین تغییر رنگ طی نگهداری به ترتیب مربوط به نقل دارچینی و نقل وانیلی بود. براساس اطلاعات به دست آمده از پردازش تصویر، به منظور توصیف تغییرات رنگی در اثر گذشت زمان برای نقل­های دارچینی و گل محمدی کانال­های a* و L* و برای نقل­های زعفرانی و وانیلی نیز کانال­های b* و L* معیار مناسبی هستند.
کلیدواژه‌ها
نقل
از دست دادن رطوبت
فعالیت آبی
ویژگی های بافتی
پردازش تصویر

موضوعات

عنوان مقاله English

Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect

نویسنده English

Fatemeh Azarikia
Assistant professor, Department of Food Technology, College of Abouraihan, University of Tehran
چکیده English

Noughl (sugar coated almond or walnut) is a traditional confectionary sugar-based product which is also produced by addition of spices and dried damask rose in recent years. In spite of its popularity, noughl suffers from dehydration in a short time after being exited from the package. Thereupon, the aim of the present study was to investigate the additives' impact (cinnamon, damask rose and saffron) on physico-mechanical properties (moisture content, texture, surface area, color and aw) of noughls and also the trend of moisture loss during storage. The results indicated that the most moisture loss took place at the first 3 days after opening the package. Based on the rheological tests, the highest and the lowest breakage energy belonged to damask rose (35.48 N.mm) and cinnamon (9.1 N.mm) noughls, respectively. Besides, it was found that storing for 14 days led to increase of vanilla noughl firmness for more than three times. Moreover, mean value of water activity of noughls was lower than 0.56. Comparison of mean value of the color total difference (ΔE*) at 0 and 21st days declared that cinnamon and vanilla noughls had the highest and the lowest color alteration, respectively. According to image processing analyses, suitable indicators to show color changes during time were a* and L* channels for cinnamon and damask rose noughls and b* and L* channels for saffron and vanilla noughls.

کلیدواژه‌ها English

Noughl
Moisture loss
Water activity
Textural properties
Image processing
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 86
فروردین 1398
صفحه 149-161