تاثیر استفاده از نانو کورکومینوئید میسل شده بر ویژگی های رئولوژیکی، فیزیکوشیمیایی و حسی پاستا

نویسندگان
1 دانشگاه
2 مدیر مرکز دانش بنیان گروه صنعتی و پژوهشی زر
چکیده
کورکومینوئید به عنوان یک آنتی اکسیدان طبیعی دارای فعالیت‏‏های درمانی بسیاری همچون، آرتریت روماتوئید[1]، مولتیپل اسکلروزیس[2]، آلزایمر[3] و آترواسکلروز[4] است. کورکومینوئید از محلولیت بسیار کمی در محیط آبی برخوردار است که کاربرد‏های بالقوه آن در صنایع غذایی و دارویی را محدود می کند. در این مطالعه کورکومینوئید نانومیسل شده را با درصد‏های مختلف (0، 0.001، 0.005، 0.01، 0.05 و 0.1) به پاستا [5]اضافه و خصوصیات رئولوژیکی[6]، فیزیکوشیمیایی، حسی پاستا اندازه گیری شد. نتایج نشان داد که با افزودن درصد‏های کورکومینوئید نانو میسل شده رطوبت، خاکستر، پروتئین، خصوصیات رئولوژیکی پاستا تفاوت معنی داری با کنترل نداشت. همچنین خروج مواد جامد در آب پخت افزایش و وزن پخت کاهش یافت. با افزایش درصد‏های کورکومینوئید نانو‏میسل شده فاکتور L* و a* کاهش و فاکتور b* افزایش پیدا کرد. ارزیابی حسی توسط پانلیست[7] تفاوت معنی داری در عطر، طعم و بو نشان نداد اما پذیرش کلی پاستا با افزایش کورکومینوئید افزایش یافت.


[1]- Rheumatoid arthritis

[2]- Multiple Sclerosis

[3]- Alzheimer

[4]- Atherosclerosis

[5]- Pasta

[6]- Rheological

[7]- Panelist
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta

نویسندگان English

mohammad rahmati 1
Mohammad Hossein Azizi 1
Amin Sayed Yaghoubi 2
1 University
2 Director of Knowledge-based Center of Zar Industrial & Research Group
چکیده English

Curcuminoids as a natural antioxidant have many therapeutic activities such as rheumatoid arthritis, multiple sclerosis, Alzheimer's and atherosclerosis. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nanocompleted curcuminoids were added to the pasta with different percentages (0, 0.001, 0.005, 0.01, 0.05 and 0.1) and the rheological, physicochemical and sensory properties of the pasta were measured. The results showed that moisture content, ash, protein, and rheological properties of pasta were not significantly different with the addition of nano-micellized curcuminoids. Also, the outflow of solids in the baking water increased and the baking weight decreased. With increasing nanocrystalline curcuminoid percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant difference in aroma, taste and odor but overall acceptance of pasta increased with increasing curcuminoid.

کلیدواژه‌ها English

Pasta
micellar Nano-curcuminoids
Rheological properties
Physicochemical properties
Sensory properties
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