بررسی و مقایسه ویژگی های عملکردی صمغ های کتیرا، خرنوب و قدومه شیرازی جهت پوشش دهی گوجه فرنگی

نویسندگان
فاطمه سادات مصطفوی 1
رسول کدخدایی 2
1 Department of Food Science and Technology, University of Torbat-e Jam, Iran
2 گروه نانو فناوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی
10.52547/fsct.17.108.195
چکیده
با توجه به ضایعات بالای گوجه فرنگی در ایران هدف از این تحقیق معرفی برخی صمغ های بومی ایران شامل کتیرا، خرنوب و قدومه شیرازی جهت پوشش دهی این میوه و نیز بررسی و مقایسه ویژگی های عملکردی آن ها بود. نتایج حاصل حاکی از آن بود که محلول صمغ قدومه شیرازی بیشترین ضریب پخش شوندگی ( mN/m92/22-) را بر سطح گوجه فرنگی داشت و پس از آن به ترتیب صمغ های کتیرا (mN/m 23/43-) و خرنوب (mN/m 74/44-) قرار داشتند. همچنین صمغ کتیرا بیشترین و صمغ قدومه شیرازی کمترین ویسکوزیته ظاهری را نشان دادند. ارزیابی ویژگی های فیلم حاصل از صمغ ها نشان داد که صمغ های کتیرا و خرنوب قابلیت تشکیل فیلم هایی شفاف، بی رنگ و انعطاف پذیر را داشتند؛ در حالی که فیلم حاصل از صمغ قدومه شیرازی تا حدی کدر با رنگی متمایل به سبز بود و انعطاف پذیری کمتری نسبت به دو فیلم دیگر داشت. ممانعت فیلم های کتیرا و خرنوب در برابر نفوذ بخار آب به طور معنی داری بیشتر از فیلم قدومه شیرازی بود) 05/0(p<. با توجه به داده های حاصل می توان نتیجه گیری کرد که با وجود آن که صمغ قدومه شیرازی ضریب پخش شوندگی بالاتری بر سطح گوجه فرنگی داشت اما صمغ های خرنوب و کتیرا به علت ایجاد فیلمی با شفافیت، گرانروی و ممانعت در برابر نفوذ آب بالاتر و حلالیت بیشتر در آب گزینه های مناسب تری جهت به کار گیری به عنوان پوشش گوجه فرنگی می باشند.
کلیدواژه‌ها
پوشش دهی
میوه
هیدروکلوئید
قابلیت پخش شوندگی

موضوعات

عنوان مقاله English

Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato

نویسندگان English

Fatemeh Sadat Mostafavi 1
Rassoul Kadkhodaee 2
1 گروه علوم و صنایع غذایی، مجتمع آموزش عالی کشاورزی و دامپروری تربت جام
2 Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

According to the high tomato loss in Iran, the aim of the present study was to introduce Iranian endemic gums including tragacanth, locust bean and Alyssum homolocarpum seed gums for coating this fruit and also to investigate and compare their functional properties. The results showed that the solution of Alyssum homolocarpum seed gum had the highest wettability (-22.92 mN/m) on the fruits surface following by tragacanth gum (-43.23 mN/m) and locust bean gum (-22.92 mN/m). Moreover, the tragacanth and Alyssum homolocarpum seed gums showed the highest and the lowest apparent viscosities respectively. Investigating the physical features of the films revealed that tragacanth gum and locust bean gum had the ability to form transparent and flexible film; while, Alyssum homolocarpum seed gum film was more opaque and had a greenish hue with less flexibility. The water vapor permeability of tragacanth and locust bean gum films was significantly higher than that of Alyssum homolocarpum seed gum film (P<0.05). According to the results, it can be concluded that although Alyssum homolocarpum seed gum film had higher wettability on the surface of tomato, locust bean gum and tragacanth gum were more appropriate choices for tomato coating due to the higher transparency, apparent viscosity, water vapour inhibition and solubility in water.

کلیدواژه‌ها English

Coating
Fruit
Hydrocolloid
Wettability
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