بهینه‌یابی فرمولاسیون مارمالاد آلوی حاوی شیره خرما با استفاده از طرح مخلوط محدود شده

نویسندگان
محمد بلوردی
اعظم ایوبی
رضا حاجی محمدی فریمانی
استادیار، بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران.
10.52547/fsct.18.112.223
چکیده
مارمالاد یک محصول فرآوری شده از برخی اندام‌های گیاهی نظیر میوه، گل، پوست میوه و غده می‌باشد که در آن قطعات گیاهی مورد استفاده کوچک بوده و به خوبی همگن شده‌اند. در تهیه مارمالاد از شکر به عنوان شیرین‌کننده استفاده می‌شود. در این پژوهش استفاده از شیره خرما به عنوان جایگزین بخشی از ساکارز مورد استفاده در فرمولاسیون مارمالاد مورد مطالعه قرار گرفت. از طرح مخلوط محدود شده برای رسیدن به فرمولاسیون بهینه و بررسی اثر ترکیبات مورد مطالعه بر خواص مارمالاد تولیدی استفاده شد. مواد مورد استفاده در فرمولاسیون، پوره آلو (% 65-35)، شربت نبات (% 65-0) و شیره خرما (% 65-0) بودند. تعداد 10 فرمول بر اساس طرح مخلوط محدود شده تولید شد و خواص فیزیکی، شیمیایی و ارزیابی حسی آنها مورد بررسی قرار گرفت. نتایج نشان داد پوره آلو بیشترین اثر را بر افزایش ویسکوزیته و اسیدیته کل مارمالاد داشت، در حالی که مواد جامد محلول کل با افزایش میزان پوره آلو در فرمولاسیون کاهش یافتند. شاخص L* نمونه‌ها با افزایش شیره خرما و پوره آلو کاهش یافت و قرمزی مارمالاد با افزایش پوره آلو افزایش پیدا نمود. ارزیابی حسی فرمولاسیون‌های تولید شده نشان داد افزایش پوره آلو سبب بالا رفتن امتیاز قوام، مالش‌پذیری، رنگ و پذیرش کلی شد، در حالی که شیرینی و عطر و طعم، بیشتر تحت تاثیر افزایش میزان شیره خرما قرار گرفت. شرایط بهینه فرمولاسیون نیز در نسبت‌های % 58 پوره آلو، % 12 شربت نبات و % 30 شیره خرما به دست آمد و در فرمول بهینه میزان اسیدیته کل، ترکیبات فنولی کل و ویسکوزیته مارمالاد در دمای °C 20 به ترتیب برابر با 07/2 گرم اسید سیتریک بر 100 گرم، 4/112 میلی گرم اسید گالیک بر 100 گرم و 3961 سانتی پواز بودند.
کلیدواژه‌ها
ارزیابی حسی
بهینه‌یابی
شاخص‌های رنگ
فرمولاسیون
مارمالاد
ویسکوزیته

موضوعات

عنوان مقاله English

Optimization of plum marmalade formulation containing date syrup using constrained mixture design

نویسندگان English

Mohammad Balvardi
Azam Ayoubi
Reza Hajimohammadi-Farimani
Assistant Professor, Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
چکیده English

Marmalade is a processed product of some plant organs such as fruit, flower, fruit peel and tuber in which the plant parts used are small and well homogenized. Sugar is used as a sweetener in the preparation of marmalade. In this study, the use of date syrup as a substitute for sucrose used in marmalade formulation was studied. The constrained mixture design was used to achieve the optimal formulation and the effect of sugar substitution with date palm syrup on properties of marmalade was studied. The ingredients used in the formulation were plum paste (35-65%), sugar syrup (0-65%) and date syrup (0-65%). Ten formulas were produced based on the constrained mixture design and their physical, chemical and sensorial properties were investigated. The results showed that plum paste had the greatest effect on increasing the viscosity and total acidity of marmalade, while total soluble solids decreased with increasing the amount of plum paste in the formulation. The L* index of the samples decreased with increasing date syrup and plum paste and the redness of marmalade increased with increasing plum paste. Sensory evaluation of the produced formulations showed that the increase in plum paste increased the consistency, spreadability, color and overall acceptance, while the sweetness and taste and flavor were more affected by the increase in date syrup. Optimal formulation was obtained in the ratios of 58% plum paste, 12% sugar syrup and 30% date syrup and in the optimal formulation the total acidity, total phenolic compounds, and viscosity of marmalade at 20 °C were equal to 2.07 g citric acid/100 g, 112.4 mg gallic acid/100 g, and 3961 cp, respectively.

کلیدواژه‌ها English

Color indices
formulation
Marmalade
Optimization
Sensory evaluation
Viscosity
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