بررسی ویژگی های فیزیکوشیمیایی و رئولوژیکی عصاره توت خشک طی تغلیظ

نویسندگان
حجت کاراژیان 1
وحید کیهانی 2
1 گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران.گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران.
2 واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران
چکیده
توت سفید در نواحی مختلف ایران گسترده شده است که بدلیل کوتاه بودن فصل برداشت و حساسیت به انبار کردن، غالباً از خشک کردن به عنوان روش نگهداری آن استفاده می شود. با توجه به ضایعات بالای این میوه در کشور و اهمیت صنایع تبدیلی و از طرفی مضرات مصرف قند و شکر، هدف این تحقیق بر دستیابی به نوعی کنسانتره از توت خشک با خصوصیات فیزیکوشیمیایی و رئولوژیکی مناسب به منظور استفاده های بعدی از آن به عنوان جایگزین شکر یا شربت اینورت در مواد غذایی مختلف، متمرکز گردید. پس از تمیز کردن و خیسانیدن توت خشک، عصاره حاصله توسط یک تغلیظ کننده چرخان در دامنه زمانی 0، 30، 60، 90 و 120 دقیقه در یک دما و دور ثابت تغلیظ شد. در طی فرایند تغلیظ تغییرات pH، دانسیته، بریکس، رنگ و شاخص های رئولوژیکی مورد مطالعه قرار گرفت. نتایج نشان داد که افزایش زمان تغلیظ منجر به کاهش pH ، شاخص های رنگی L* ، b* و شاخص رفتار جریان و از طرفی افزایش بریکس، دانسیته، شاخص رنگی a* و ضریب قوام شد. با افزایش زمان تغلیظ و بدنبال آن افزایش بریکس، رفتار جریان رقیق شونده با برش تشدید شد.
کلیدواژه‌ها
توت خشک
ویژگی های فیزیکوشیمیایی
ویژگی های رئولوژیکی
کنسانتره

موضوعات

عنوان مقاله English

Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration

نویسندگان English

hojjat karazhiyan 1
Vahid Keyhani 2
1 Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
2 Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
چکیده English

Berry is expanded in different regions of Iran. Due to short time of harvesting season and sensitiveness to storage drying is a method for its preservation. Due to high wastages of this fruit in the country, importance of processing industry and evidences about high disadvantages of using sugar in foods, the aim of current research is based on achievement to a kind of concentrate from dried berry with profit properties for further usages in food formulations as a sugar or invert syrup substitute in different foods. After cleaning and maceration of dried berry, the obtained extract was evaporated using a rotary evaporator at a constant rate and temperature and 0, 30, 60, 90 and 120 minutes. Rheological properties, pH, density, brix and colour indices were evaluated. Results demonstrated that pH, b*, L* indices and flow index behavior decreased and brix, density, a* index and consistency coefficient increased during evaporation time. Flow behavior showed an intensified in pesudoplastic behavior.

کلیدواژه‌ها English

Dried berry
Physicochemical properties
Rheological properties
concentrate
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