بررسی تاثیر حفظ پوست خارجی در زمان خشک کردن بر خواص فیزیکوشیمیایی ، حسی و کیفی مغز پسته( رقم اوحدی)

نویسندگان
سمیه مهاجری 1
سپیده خراسانی 2
زهرا پاک کیش 3
1 دانشجو دانشگاه شهید باهنر کرمان
2 استادیار بخش مهندسی علوم صنایع غذایی دانشگاه شهید باهنر کرمان
3 دانشیار بخش مهندسی علوم باغبانی دانشگاه شهید باهنر کرمان
10.29252/fsct.16.96.75
چکیده
پسته یکی از مهمترین محصولات کشاورزی استراتژیک ایران است که ازجنبه‌های مختلف اقتصادی، اجتماعی اهمیت فوق‌العاده‌ای دارد. توجه به حفظ کیفیت محصول پس از برداشت برای کسب درآمد بالاتر نیز از اهمیت ویژه‌ای نسبت به سایر محصولات کشاورزی برخوردارمی‌باشد. دراین پژوهش به منظور بررسی خواص کیفی، فیزیکو‌شیمیایی و ارگانولپتیکی، پسته رقم اوحدی تهیه و به دو روش همراه با اپیکارپ (پوست خارجی) و روش معمول (فاقد اپیکارپ) خشک شدند. در روش معمول پسته های روآبی و زیرآبی جدا شده و به عنوان دو تیمار جدا مورد بررسی قرار گرفتند. در پایان ماه اول، دوم و سوم پس از خشک شدن پسته ها، از هر تیمار نمونه گرفته شد و در قالب طرح بلوک کامل تصادفی خواص فیزیکی (وزن کل، وزن مغز، وزن پوست شاخی، درصد رطوبت، رنگ پوست شاخی)، خواص شیمیایی (درصد چربی، کربوهیدرات، پروتئین، فیبر، خاکستر، ماده خشک، درصد ترکیبات فنلی و عدد پراکساید روغن)، خواص حسی (طعم و مزه، عطر و بو، رنگ ظاهری، بافت و پذیرش کلی) مورد بررسی قرار گرفت. نتایج نشان دادند روش فرآوری همراه با اپیکارپ با روش معمول در خواص فیزیکی و حسی از نظر آماری اختلاف معنی داری در سطح 5 درصد آزمون چند دامنه ای دانکن ندارد. در خواص شیمیایی تفاوتی بین درصد کربوهیدرات، پروتئین، فیبر، خاکسترو ماده خشک وجود نداشت. اما درصد چربی نسبت به نمونه‌های فرآوری شده زیرآبی کمتر بود. وجود درصد فنل بیشتر و عدد پراکسید کمتر نشان از افزایش کیفیت پسته های فرآوری شده همراه با اپیکارپ(پوست خارجی) داشت. ضمن اینکه این روش موجب صرفه جویی در مصرف آب و انرژی و کاهش خطرات زیست محیطی ناشی از ضایعات و فاضلابهای حاصل از فرآوری معمول می‌گردد ومی‌توان از خواص ضد میکروبی، ضد قارچی و آنتی اکسیدانی ترکیبات فنلی موجود در پوست رویی جهت انبارمانی بهتر و تولید محصول سالم‌تر استفاده نمود.
کلیدواژه‌ها
اپی کارپ(پوست رویی)
اندیس پراکسید
درصد پروتئین
ترکیبات فنلی
درصد چربی

موضوعات

عنوان مقاله English

Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar)

نویسندگان English

Somaieh Mohajery 1
sepideh khorasani 2
zahra pakkish 3
1 Graduate student Shahid Bahonar University of Kerman
2 Assistant Professor, Department of Food Science, Faculty of Agriculture, Shahid Bahonar University of Kerman
3 Associate Professor, Department of Horticulture, Faculty of Agriculture, Shahid Bahonar University of Kerman
چکیده English

Pistachio is one of the most important strategic agricultural products of Iran which is extremely important from different economic and social aspects. Paying more attention to maintaining the quality of the crop after harvest is also important to other crops for higher yields. In this study, in order to evaluate the quality, physicochemical and organoleptic properties, pistachio cultivar Ohadi was prepared and dried with epicarp (outer skin) and conventional method (without epicarp). In the usual method, with water floatation, Sinkers (underwater) and floaters pistachios were isolated and treated as two separate treatments. At the end of the first, second and third month after pistachio drying, samples were taken from each treatment and randomized complete block design of physical properties (total weight, kernel weight, shell skin weight, moisture content and shell skin color). Chemical properties (fat percentage, carbohydrate, protein, fiber, ash, dry matter, percentage of phenolic compounds and oil peroxide number), organoleptic properties (taste, odor, appearance and texture) it placed. The results showed that processed with epicarp method and conventional method had no significant difference in physical and organoleptic properties at the 5% level of Duncan Multiple Range Test. There were no differences in chemical properties between percentages of carbohydrate, protein, fiber, ash and dry matter. But the percentage of fat was lower than the treated samples sinkers (under water). The presence of higher phenol content and lower peroxide content showed an increase in the quality of processed pistachios with epicarp. While this method saves water and energy consumption and reduces environmental hazards caused by waste and wastewater from conventional processing, it can improve the antimicrobial, antifungal and antioxidant properties of phenolic compounds present in our skin for producing healthy pistachios.

کلیدواژه‌ها English

Epicarp(hull)
Index of peroxide
protein percentage
phenolic compounds
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