اثر قطعات خشک شده میوه آناناس بر ویژگی‌های کیفی مافین

نویسندگان
زهرا ساعدی 1
رضا کاراژیان 2
معصومه مهربان 3
1 دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران
2 استادیار، گروه پژوهشی زیست فناوری میکروارگانیسم های صنعتی، پژوهشکده بیوتکنولوژی صنعتی. جهاد دانشگاهی خراسان رضوی
3 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی، جهاددانشگاهی خراسان رضوی
چکیده
آناناس به دلیل داشتن مواد مغذی یک گزینه مطلوب برای بهبود ارزش تغذیه­ای در محصولات فراسودمند محسوب می­شود. در این پژوهش با توجه به اهمیت روزافزون تولید و استفاده از محصولات پخت غنی­سازی شده، تأثیر اندازه قطعات (5/0، 1 و 5/1 سانتی­مترمکعب) و همچنین درصد میوه (10، 5/12 و 15 درصد) بر خصوصیات کیفی مافین مورد بررسی قرار گرفت. افزایش اندازه قطعات و درصد میوه در فرمولاسیون مافین منجر به کاهش حجم مخصوص، فعالیت آبی، pH و افزایش فیبرخام و رطوبت در نمونه­های تولیدی نسبت به نمونه شاهد گردید (05/0p≤). همچنین اختلاف معنی­داری بین مقادیر مؤلفه­های رنگی پوسته با شاهد مشاهده نشد. با توجه به نتایج ارزیابی، تیمار حاوی 15 درصد میوه آناناس با ابعاد 5/0 سانتی­مترمکعب به­عنوان بهترین تیمار معرفی گردید و دارای بیشترین امتیاز و بالاترین سطح پذیرش کلی از نظر مصرف­کنندگان بود. با توجه به نتایج به دست آمده در این پژوهش، استفاده از میوه آناناس بر روی بهبود ویژگی­های فیزیکوشیمیایی و حسی نمونه­های مافین موردنظر مؤثر بوده است. نتایج ارزیابی حسی نیز نشان داد افزودن مقادیر مختلف میوه آناناس به فرمولاسیون مافین موجب کاهش معنی­دار شاخص بافت، طعم، رنگ و پذیرش کلی با افزایش درصد جایگزینی محصول تولیدی نسبت به نمونه شاهد نشده است.
کلیدواژه‌ها
آناناس
غنی‌سازی
فراسودمند
مافین

عنوان مقاله English

The effect of dried fruit pineapple particle on the qualities of muffin

نویسندگان English

zahra saedi 1
reza karazhyan 2
Masoomeh Mehraban sangatash 3
1 M.Sc. Student, Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2 - Assistant Professor, Department of industrial microorganism biotechnology, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran.
3 Department of food quality and safety, Food Science and Technology Institute, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Mashhad, Iran
چکیده English

Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample. There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.


کلیدواژه‌ها English

pineapple
Enrichment
Functional
Muffin
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