بهینه سازی فرمولاسیون دسر غیرلبنی بر پایه کدو حلوایی با استفاده از طرح مخلوط

نویسندگان
حدیثه چراغیان 1
معصومه مهربان 2
رضا کاراژیان 3
زهرا نظری 2
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی. کاشمر
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی. جهاد دانشگاهی خراسان رضوی
3 گروه بیوتکنولوژی صنعتی میکروارگانیسم ها، پژوهشکده بیوتکنولوژی صنعتی. جهاد دانشگاهی خراسان رضوی
10.29252/fsct.16.97.1
چکیده
کدو حلوایی به دلیل داشتن غنی ترین ریزمغذی ها و مقادیر بالای 30 درصد کاروتنوئید از بروز تمام انواع سرطان‌ها پیشگیری می کند. با توجه به ارزش تغذیه‌ای بالا و مصرف کم آن در جامعه، هدف اصلی در این تحقیق بهینه سازی فرمولاسیون یک دسر غیرلبنی جدید بر پایه کدو حلوایی است که از هیدروکلوئیدها (صمغ فارسی، زانتان و کربوکسی متیل سلولز) در فرمولاسیون دسر استفاده شد. به منظور تعیین تیمارهای دسر، از طرح مخلوط و نرم افزار Design Exprt نسخه 11 برای سه ترکیب صمغ فارسی (5/0-0 درصد)، صمغ زانتان (5/0-0 درصد) و کربوکسی متیل سلولز (5/0-0 درصد) استفاده گردید. پس از تهیه دسر، آزمونهای فیزیکو شیمیایی (رطوبت، آب اندازی،aw، رنگ سنجی) مورد ارزیابی قرار گرفت. نتایج نشان داد که هر چه رطوبت و فعالیت آبی و سرعت آب اندازی دسر‏کدو‎حلوایی کمتر باشد مطلوب‌تر است که با کاهش زانتان و کاهش CMC و افزایش صمغ فارسی مقدار رطوبت و فعالیت آبی و سرعت آب اندازی کمتری حاصل شد، با توجه به اینکه هر چه اندیس b* دسر ‏کدو ‎حلوایی بیشتر باشد مطلوب­تر است با افزایش زانتان و افزایش CMCو کاهش صمغ فارسی مقدار اندیس a*بیشتر و با کاهش زانتان و افزایش CMC و کاهش صمغ فارسی مقداراندیس b* بیشتر شد.
کلیدواژه‌ها
کدو حلوایی
دسر
صمغ فارسی
صمغ زانتان
CMC

موضوعات

عنوان مقاله English

Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design

نویسندگان English

hadiseh cheraghian 1
masoomeh Mehraban sangatash 2
Reza Karazhyan 3
Zahra Nazari 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar
2 Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR)
3 Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR)
چکیده English

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b * is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.

کلیدواژه‌ها English

Pumpkin
Dessert
Persian gum
xanthan gum
CMC
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