ارزیابی حسی با استفاده از روش منطق فازی و بررسی خواص فیزیکوشیمیایی، فعالیت آنتی‌اکسیدانی و فنل کل در آب میوه حاصل از شاه‌توت نگهداری‌شده به روش انجمادی

نویسندگان
حدیث آریایی 1
داود زارع 2
پیمان آریایی 2
سعید میردامادی 3
شهرام نقی زاده رئیسی 2
1 داﻧﺸﺠﻮی دﻛﺘﺮی
2 استادﻳﺎر
3 استاد
10.52547/fsct.17.106.47
چکیده
شاه‌توت میوه‌ای است که پذیرش قابل‌توجهی در بین مصرف‌کنندگان دارد. فصل برداشت کوتاه و ماندگاری پایین این میوه باعث شده از روش‌هایی هم‌چون انجماد که حداقل تاثیر را بر ترکیبات فنلی و خواص آنتی‌اکسیدانی و خواص حسی شاه‌توت می‌گذارد استفاده ‌شود. از مشکلات ارزیابی حسی غیر پارامتریک بودن نتایج پاسخ‌ها و صحت پایین تحلیل آن‌ها است. امروزه روش‌هایی مانند منطق فازی اجازه می‌دهد مولفه‌های غیر دقیق با روش‌های ریاضی تجزیه و تحلیل گردد. در این بررسی به مدت شش ماه، میوه شاه‌توت در شرایط انجماد 18- درجه سلسیوس نگهداری و در زمان‌های 0، 72 ساعت، یک ماه، دو ماه و شش ماه، از شرایط انجمادی خارج و پس از آب‌گیری با استفاده از روش هدونیک پنج نقطه‌ای ارزیابی حسی گردید و با استفاده از منطق فازی داده‌ها تحلیل شد. شاخص‌های مورد ارزیابی شامل رنگ، عطر و بو، طعم و احساس دهانی بود. هم‌چنین pH، اسیدیته، فعالیت آنتی‌اکسیدانی و میزان فنل کل نمونه‌ها اندازه‌گیری و مورد مقایسه قرار گرفت. ارزیابی حسی نمونه‌ها نشان داد که نگهداری انجمادی شاه‌توت موجب افزایش مطلوبیت کلی نمونه‌ها در 72 ساعت گردید. هم‌چنین ارزیابان اهمیت شاخص‌های ارزیابی را به‌ترتیب اهمیت طعم، احساس دهانی، عطر و بو و رنگ عنوان نمودند. نمونه‌های شاه‌توت در طی نگهداری انجمادی دچار کاهش pH (83/19%) و افزایش اسیدیته (31/0%) و کاهش فعالیت آنتی‌اکسیدانی (حدود 14%) و ترکیبات فنلی (حدود 21%) گردید. با توجه به نتایج به‌‌دست‌آمده می‌توان انجماد را به‌عنوان روشی قابل قبول برای نگهداری طولانی مدت میوه‌ شاه‌توت پیشنهاد نمود.
کلیدواژه‌ها
شاه‌توت
انجماد
ارزیابی حسی
منطق فازی
آنتی اکسیدان

موضوعات

عنوان مقاله English

Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage

نویسندگان English

Hadis Aryaee 1
Davood Zare 2
Peyman Ariaei 2
Saeed Mirdamadi 3
Shahram Naghizadeh Raeisi 2
1 Ph.D Student
2 Assistant Professor
3 Professor
چکیده English

Mulberry is a fruit that has a considerable acceptance among consumers. The short harvest season and low persistence of this fruit have led to the use of methods such as freezing that have the least effect on phenolic compounds and antioxidant properties and sensory properties of the mulberry. One of the problems of sensory evaluation is the non-parametric results of the answers and the low accuracy of their analysis. Today, methods such as fuzzy logic allow inaccurate parameters to be analyzed by mathematical methods. In the present study, mulberry was stored in a freezer at -18 °C for six months and removed from the freezer at 0, 72 h, one month, two months and six months. After juice making, the sensory evaluation was performed using five-point hedonic method and the data were analyzed using fuzzy logic methodology, while attributes were color, aroma, taste, and feel mouth. Also, pH, acidity, antioxidant activity and total phenol content were evaluated. Sensory evaluation of the samples showed that the freezing of the mulberry increased the overall suitability of the samples in 72 hours and did not show a decrease in sensory properties during 6 months. Panelists assessed the importance of sensory attributes including taste, mouthfeel, fragrance, and color, as well. Although, sensory evaluation did not decrease the sensory of juice, significant decrease of pH (19.83%), increase in acidity (0.31%) and a decrease in antioxidant activity (about 14%) and phenolic compounds (about 21%) during freezing was observed. According to the obtained results, freezing can be suggested as an acceptable method for long storage of mulberry fruit.

کلیدواژه‌ها English

Mulberry
Freezing
Sensory evaluation
Fuzzy Logic
Antioxidant
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