بررسی تأثیر افزودن انواع مکمل فیبری اصلاح‌شده بر ویژگی‌های فیزیکوشیمیایی و تغذیه‌ای آب‌میوه

نویسندگان
طیبه توکلی ممتاز 1
الناز میلانی 1
مجید هاشمی 2
1 جهاددانشگاهی خراسان رضوی
2 جهاددانشگاهی
چکیده
افزودن انواع مکمل فیبری به نوشیدنی­ها می­تواند یک گزینه مطلوب برای مصرف‌کنندگان باشد تا کمبود فیبرهای رژیم غذایی را جبران و تأثیر مثبتی بر سلامت آن‌ها داشته باشد. سبوس گندم، از محصولات جانبی آسیاب گندم است که بدلیل محتوای تغذیه ای و فیبر رژیمی موردتوجه است؛ اما به دلیل مشکلات تغذیه­ای و تکنولوژیکی نیازمند فرآوری می­باشد. ازجمله روش‌های فرآوری سبوس گندم برای کاهش ترکیبات ضد تغذیه‌ای و افزایش ویژگی­ عملکردی، اکستروژن و تخمیر است. هدف پژوهش، ارزیابی تأثیر افزودن سطوح مختلف 5/0، 7/0 و 1 درصد انواع مکمل­های فیبری شامل سبوس گندم تخمیری، اکسترود شده در مقایسه با نمونه تجاری فیبر پرتقال بر ویژگی‌های فیزیکوشیمیایی آب‌میوه آناناس در طول دوره نگهداری بیست‌روزه بود. نتایج نشان داد افزودن انواع مکمل فیبری و شرایط نگهداری سبب افزایش معنی­دار وزن مخصوص، کدورت، خاکستر، بریکس و کاهش قند احیا و کل و همچنین شاخص­­های روشنایی(L*)، زردی (b*) و قرمزی (a*) گردید (05/0≥P). درحالیکه اختلاف معنی­داری بین اسیدیته تیمارهای مختلف مشاهده نشد (05/0≤P). بررسی ویژگی­های حسی نشان داد؛ با افزایش مقدار سبوس گندم اکسترودشده شاخص رنگ، عطروطعم و پذیرش کلی افزایش پیدا کرد و امتیاز آن در محدوده قابل‌قبول قرار داشت. با توجه به ترکیبات تغذیه­ای موجود در سبوس گندم اکسترودشده و اصلاح آن نسبت به نمونه تخمیری و غیر فرآیندی آن، استفاده از آن در فرمولاسیون نوشیدنی، سبب تولید نوشیدنی جدید فراسودمند می­شود.
کلیدواژه‌ها
آب‌میوه
اکستروژن
سبوس گندم
تخمیر
مکمل فیبری

موضوعات

عنوان مقاله English

Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice

نویسندگان English

Tayyebeh Tavakkoli momtaz 1
Elnaz Milani 1
Majid Hashemi 2
1 ACECR
2 acecr
چکیده English

Adding Fiber supplement to beverages can be a suitable choice for consumers to compensate for the lack of DF and have a positive impact on their health. Wheat bran, a by-product of wheat milling process is due to DF and its nutritional value is concerned. But it requires processing, because of nutritional and technological problems. There are some methods for wheat bran processing to reduce anti-nutritional compounds and increase its functional properties e.g. Fermentaion & Extrusion food extrusion. The objective of this study was to investigate the effects of adding 0.5, 0.7 and 1% of fiber supplements including fermented and extruded wheat bran compared to the commercial sample of orange fiber on the physicochemical properties of pineapple beverage. The results showed that adding different levels of fiber supplements and storage conditions over time led to a significant increase (P≤0.05) in specific gravity, turbidity, ash, brix and reducing sugar content and total sugar content, as well as brightness (L*), yellowness (b*) and redness (a*). However, there was no significant difference between the acidity of different treatments by adding three types of fiber supplementation (P≥0.05). The organoleptic properties of beverage treatment in this study also showed that, increas the amount of extruded wheat bran, led to promote the color index, flavor, and overall acceptance and its score was in an acceptable range. Due to the nutritional composition of extruded wheat bran and application modifying in comparison with fermented and non-extruded, its use in the formulation of beverages leads to a new functional beverage

کلیدواژه‌ها English

Juice
Extrusion
Wheat bran
Fermentation
Fiber supplement
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