اثر افزودن صمغ دانه چیا بر ویژگی های فیزیکوشیمایی پودر زرشک تولید شده به روش کف پوشی

نویسندگان
محمد نوشاد
پریسا قاسمی
سمیرا دهقانی
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
در این پژوهش، تأثیر غلظت صمغ دانه چیا (3/0 – 1/0 درصد) و سفیده تخم مرغ (15- 5 درصد) بر ویژگی های فیزیکوشیمیایی (پایداری کف، دانسیته کف، دانسیته فشرده و غیر فشرده پودر، pH، مقدار آنتوسیانین کل، حلالیت و نم گیری ) پودر زرشک تولید شده به روش کف پوشی ارزیابی شد. نتایج نشان داد، افزایش غلظت سفیده تخم مرغ و صمغ دانه چیا سبب افزایش پایداری کف و میزان حلالیت پودر شد در حالی دانسیته کف و میزان نم گیری پودر کاهش یافت. افزایش غلظت سفیده تخم مرغ سبب کاهش میزان دانسیته فشرده و مقدار آنتوسیانین کل نمونه ها شد. افزایش غلظت صمغ دانه چیا (1/0 تا 2/0 درصد) سبب افزایش دانسیته فشرده نمونه ها شد در حالی که افزایش غلظت صمغ دانه چیا (2/0 تا 3/0 درصد) سبب کاهش میزان دانسیته فشرده پودر شد و افزودن صمغ دانه چیا تأثیر معناداری (5/0 >p) بر میزان آنتوسیانین کل نمونه ها نداشت. بر اساس نتایج به دست آمده pH، پودرهای تولیدی در محدوده39/3- 25/3 بود. افزودن پودر سفیده تخم مرغ تا 10 درصد تأثیر معنی داری (05/0 >p) بر مقدار pH نداشت در حالی که افزودن پودر سفیده تخم مرغ ( 10 تا 15 درصد) باعث افزایش معنی دار (05/0 >p) مقدار pH شد. هم چنین افزایش غلظت صمغ دانه چیا (3/0- 1/0 درصد) سبب افزایش معنی دار (05/0 > p)، pH نمونه ها شد.
کلیدواژه‌ها
زرشک
خشک کردن کف پوشی
صمغ دانه چیا
ویژگی های فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method

نویسندگان English

Mohammad Noshad
Parisa Ghasemi
Samia Dehghani
Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

In this study, the effect of chia seed gum (0.1-0.3%) and albumin (5-15%) on physicochemical properties of barberry powder (stability and density of foam, pH, density of powder, total anthocyanin content, Hygroscopic, water solubility index and Water absorption index) produced by foam-mat drying was evaluated. Results showed the increase of albumin and chia seed gum increased the stability of the foam and the solubility of the powder, while the foam density and hygroscopic of powder decreased. Increasing the concentration of albumin reduced the density and total anthocyanin content of the samples. Increasing the chia seed gum (0.1-0.2%) increased the density of powder, while increasing the chia seed gum (0.2-0.3%) reduced the density of powder and incorporated chia seed gum had no significant effect (P<0.05) on total anthocyanin content. Based on the results, pH of powders produced in the range of 3.35-3.31. The incorporation of albumin to 10%, had no significant effect (P<0.05) on pH, while incorporation of albumin (10 to 15%) significantly increased pH. Also, increasing chia seed gum (0.1-0.3 %) significantly increased the pH of the powders.

کلیدواژه‌ها English

Barberry
Foam-mat drying
Chia seed gum
Physicochemical properties
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