مقایسه ویژگی های فیزیکوشیمیایی و آنتی اکسیدانی بادام هندی خام و تفت داده

نویسندگان
محمد یقطینی 1
جواد فیضی 2
سید عزیزالله حسینی طاهری 1
سید عماد حسینی طاهری 1
1 شرکت تکچین الماس سحر (آجیل برادران حسینی)، شهرک صنعتی توس، مشهد، ایران
2 2استادیار گروه ایمنی و کنترل کیفیت مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
10.52547/fsct.17.101.103
چکیده
سرخ کردن و بودادن دو فرایند حرارتی معمول برای بهبود ویژگی­های حسی آجیل­ها هستند که متعاقباً سایر ویژگی­های آن‌ها­، از جمله خواص فیزیکوشیمیایی، تغذیه‌ای و آنتی‌اکسیدانی را تغییر می­دهند. با توجه به ارزش تغذیه‌ای آجیل‌ها بررسی این تغییرات ضروری به نظر می­رسد. در این مطالعه برخی ویژگی­های فیزیکوشیمیایی، تغذیه‌ای و آنتی­اکسیدانی مغز بادام‌هندی خام و تفت‌داده شامل رطوبت و مواد فرار، خاکستر، چربی، پروتئین، فیبر، کربوهیدرات، پراکسید، انرژی، پروفایل اسیدچرب، اندازه‌گیری قدرت آنتی‌اکسیدانی کل و بعضی عناصر معدنی مانند پتاسیم، سدیم، آهن و کلسیم مورد بررسی قرار گرفتند. نتایج به دست آمده بر اساس ماده خشک نشان داد که نمونه خام، دارای محتوای چربی (40/0±89/43 گرم درصد گرم)، رطوبت و مواد فرار (01/0±64/1 گرم درصد گرم) و فیبر (08/0±22/3 گرم درصد گرم) بالاتری است، در حالی که نمونه تفت‌داده دارای خاکستر (عناصر معدنی) (07/76±0/2 گرم درصد گرم)، کربوهیدرات (10/0±44/31 گرم درصد گرم)، پراکسید (07/0 ± 91/0میلی­اکی­والان اکسیژن بر کیلوگرم روغن) و انرژی (99/±1 29/597 کیلوکالری در گرم) بیشتری است. برای بررسی فعالیت ­آنتی­اکسیدانی از آزمون­های DPPH و FRAP استفاده شد، که هر دو آزمون در تأیید یکدیگر فعالیت آنتی­اکسیدانی بالاتر نمونه تفت‌داده (IC50 برابر با 6/3388 میلی‌گرم بر لیتر و غلظت آهن II برابر با 15/0 میلی­مولار) را نشان دادند. براساس نتایج به دست آمده می­توان گفت بادام‌هندی تفت‌داده شده می­تواند به عنوان میان وعده­ای با ارزش تغذیه­ای بالا و چربی کم توصیه گردد.
کلیدواژه‌ها
بادام‌هندی خام
بادام‌هندی تفت‌داده
فیزیکوشیمیایی
آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Comparison of physicochemical and antioxidant properties of raw and roasted cashew

نویسندگان English

Mohammad Yaghtini 1
Javad Feizy 2
Seyyed Azizollah Hoseini Taheri 1
Seyyed Emad Hoseini Taheri 1
1 Takchin Almas sahar Company (Hosseini Brothers Nuts), Tous Industerial State, Mashhad, Iran
2 Food Quality Control and Safety Department, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

Frying and roasting are two common heat processes to improve sensory properties of nuts and subsequently change other properties including physicochemical, nutritional and antioxidant. According to the nutritional value of nuts, it seems necessary to investigate these changes. In this study some physicochemical, nutritional and antioxidant properties of raw and roasted cashew kernels including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, peroxide value, energy, fatty acid profile, measurement of total antioxidant power and some mineral elements such as potassium, sodium, iron and calcium were investigated. Obtained results based on dry matter shows that raw samples contain higher amount of fat (43.89±0.04 g/100g), moisture and volatiles (1.64±0.01 g/100g) and fiber (3.22±0.08 g/100g), while roasted samples had higher amount of total ash (mineral elements) (2.76±0.07g/100g), carbohydrate (31.44±0.01 g/100g), peroxide (0.912±0.07 mEq. O2/kg of oil) and energy (597.29±0.009 Kcal/g). Antioxidant activity was investigated with DPPH and FRAP tests, both tests confirm each other and showed higher antioxidant activity of the roasted samples (IC50= 3388.6 mg L-1 and CFe2+= 0.15 mM). Based on the obtained results it can be said that, roasted cashew can be recommended as a snack with high nutritional value and low fat.

کلیدواژه‌ها English

Raw cashew
Roasted cashew
Physicochemical
Antioxidant
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