بررسی خصوصیات فیزیکوشیمیایی و ارگانولپتیکی مربای کم کالری فراسودمند به با استفاده از پکتین، صمغ دانه به و قند اینورت آنزیمی

نویسندگان
فریبا واثقی 1
محمد جوکی 2
محمد ربانی 3
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 عضو هیات علمی گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.17.106.157
چکیده
مربا فرآورده ای است که در تهیه آن میزان زیادی شکر استفاده می شود و این ترکیب نقش بسزایی در افزایش سطح گلوکز خون ایفا می کند. از آنجاییکه افزایش قند خون با بیماری دیابت و چاقی مرتبط است، بنابراین کاهش مصرف شکر در این فراورده می تواند باعث کاهش ریسک ابتلا به این بیماری ها در اثر مصرف طولانی مدت این محصول گردد. در این پژوهش از قند اینورت آنزیمی به عنوان جایگزین شکر در نسبت های مختلف (0، 25، 50، 75 و 100 درصد) استفاده شد. همچنین از صمغ دانه "به" و پکتین به عنوان قوام دهنده جهت بهبود خصوصیات بافتی مربای به استفاده شد. میزان اسیدیته و pH، ویسکوزیته و بریکس، قند احیاء، قند کل، انرژی دریافتی و خواص حسی اندازه گیری شد. با توجه به نتایج بدست آمده، با افزودن صمغ و پکتین، میزان pH نمونه های مربا کاهش و به دنبال آن اسیدیته، بریکس، ویسکوزیته و امتیاز خواص حسی افزایش یافت. با افزایش درصد جایگزینی شکر با قند اینورت، اسیدیته نمونه ها افزایش یافت و بریکس و ویسکوزیته نمونه ها به طور معنی داری از لحاظ آماری کاهش یافت (05/0˂P). اما با افزایش درصد قند اینورت امتیاز طعم و رنگ نمونه ها افزایش یافت. همچنین با افزودن صمغ دانه "به" در محصول نیز میزان امتیاز رنگ نیز افزایش یافت. اگرچه میزان امتیاز بو در در بین نمونه های مورد بررسی از لحاظ آماری اختلاف معناداری نداشت (05/0≤P). به طور کلی، بر اساس نتایج بدست آمده از آزمون های فیزیکوشیمیایی و حسی می توان گفت که نمونه های مربای حاوی 75 درصد اینورت و 25/0 درصد صمغ دانه به (تیمار شماره 15) بهترین نمونه ها بودند که دارای 15 درصد کالری کمتری نسبت به نمونه های شاهد تولید کردند.
کلیدواژه‌ها
مربا
میوه به
پکتین
صمغ دانه به
فراسودمند

موضوعات

عنوان مقاله English

Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar

نویسندگان English

Fariba Vaseghi 1
Mohammad Jouki 2
Mohammad Rabbani 3
1 Graduated Master Student, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده English

Jam is a product that uses a lot of sugar in its preparation, and this compound plays an important role in increasing the level of sugar. Since the increase in blood sugar is associated with diabetes and obesity, so reducing sugar consumption in this product can reduce the risk of these diseases which are caused by long-term use of this product. In this study, enzymatic invert sugar was used as a substitute for sugar in different ratios (0, 25, 50, 75 and 100%). Quince seed gum and pectin were also used as thickeners to improve the texture properties of jam. Measurement of acidity and pH, viscosity, brix, total sugar, reducing sugars, energy intake and sensory properties were measured. According to the results, with adding the gum and pectin, pH decreased, followed by acidity, brix, viscosity, reducing sugars, tissue hardness, yellowness and lightness index as well as sensory properties scores. Also, with increasing invert sugar, the acidity of samples increased, while brix and viscosity of samples decreased significantly (P˂0.05). But as the invert sugar concentration increased, the taste and color scores of the samples increased. The color score of the samples was significantly increased (P˂0.05) by adding quince seed gum. There was no statistically significant difference in odor of samples with increasing sugar replacement percentage (P≥0.05). In general, based on the results of physico-chemical and sensory tests, it can be said that jam samples containing 75% invert and 0.25% of gum to (treatment number 15) were the best samples with 15% fewer calories than control samples.

کلیدواژه‌ها English

Jam
Quince fruit
Pectin
Quince seed gum
Functional
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