بررسی اثر افزودن پودر سنجد بر خواص آنتی‌اکسیدانی، تانن و خواص حسی شکلات نعنایی

نویسندگان
زهرا تسخیری 1
معصومه مهربان سنگ آتش 2
زهرا نظری 2
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاددانشگاهی کاشمر، کاشمر، ایران
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی، مشهد، ایران
چکیده
شکلات به عنوان یک غذای منحصر به فرد و از منابع مهم مواد فعال بیولوژیک است که اثر آنتی‌اکسیدانی ویژه‌ای را در بدن انسان نشان داده است. در سال­های اخیر با مطرح شدن غذاهای فراسودمند، محققان درصدد تقویت محصولات با ریزمغذی‌ها، جهت افزایش اثرات سلامت بخشی آن‌ها هستند. پیشنهاد این پژوهش جهت غنی‌سازی شکلات، پودر سنجد در سطوح 5، 10، 15 و 20 درصد به عنوان جایگزین قند می‌باشد. محققین ثابت کرده‌اند که سنجد یک ترکیب غنی از پلی‌‌فنل‌ها، فلاونوئیدها، ویتامین‌ها، تانن‌ها و بویژه فیبرها می‌باشد و در طب سنتی به عنوان داروی ضد تهوع، به واسطه تانن بالای آن، کاربرد دارد. در این پژوهش جهت ارتقاء خواص آنتی‌اکسیدانی و حسی، عصاره نعناء با دوز ثابت به همه تیمارها افزوده شد. نتایج آزمون‌ها حاکی از افزایش سطح پلی فنل‌ها، فلاونوئید‌ها، آنتوسیانین‌ها و همچنین افزایش درصد مهار رادیکال آزاد DPPH، در حضور پودر سنجد بود. با توجه به اثر مثبت تانن سنجد در رفع حالت تهوع، در این پژوهش به اندازه‌گیری تانن‌ها و سینتیک تجزیه آن (ثابت K) و نیمه عمر تانن T1/2 در شکلات پرداختیم، که نتایح حاکی از پایداری بالای این ترکیب در شکلات نعنایی می‌باشد. با توجه به گسی نامطلوب ناشی از تانن بالا، عصاره نعناء اثر مثبتی بر بهبود خواص حسی داشت و ذهن مخاطب در درجه اول به احساس سردی مطلوب عصاره نعناء مشغول ‌‌‌‌‌‌شد. با توجه به نتایج آزمون‌ها، می‌توان از این فرآورده به عنوان افزایش بهداشت تغذیه‌ای و سلامت انسان بهره جست.
کلیدواژه‌ها
شکلات
پودر سنجد
نعنا
تانن

عنوان مقاله English

The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate

نویسندگان English

zahra taskhiri 1
masoomeh mehraban sangatash 2
zahra nazari 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
چکیده English

Chocolate is a unique food and one of the important sources of biologically active substances which have shown a special antioxidant effect in the human body. In recent years, with the advent of functional foods, researchers are seeking to strengthen micronutrient products to increase their health effects. The proposed research is for the enrichment of chocolate, oleaster powder in levels of 5, 10, 15 and 20% instead of sugar. The researchers proved that oleaster is rich of polyphenols, flavonoids, vitamins, tannins and especially fibers. And used in traditional medicine as an anti-nausea drug due to its high tannin content. In this study, to increase the antioxidant and sensory properties, Mentha extract with constant dose added to all treatments and functional chocolate was produced. The results of the experiments indicated that polyphenols, flavonoids, anthocyanins increased, as well as an increase in the free radical DPPH concentration in the presence of oleaster powder. In this research, due to the positive effect of tannin in eliminating nausea, the tannins and the kinetics of its decomposition (constant K) and the half-life of tannin T1/2 in chocolate were measured that the results indicate that this composition is stable in mint chocolate. Due to the undesirable gass taste caused by high tannin, the mint extract had a positive effect on improving the sensory properties and the mind of the audience was primarily concerned with the mild extract coldness. According to the results, this product can use as a nutritional and nutritional health enhancer.

کلیدواژه‌ها English

Chocolate
Oleaster powder
Mint
Tannin
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