تاثیر افزودن گندم سیاه، چیا و کینوا بر خصوصیات فیزیکوشیمیایی و آنتی‌اکسیدانی قاووت

نویسندگان
فاطمه صابری 1
سپیده خراسانی 2
فاطمه شهدادی 3
1 فارغ التحصیل کارشناسی بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان،
2 بخش علوم و مهندسی صنایع غذایی ، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان
3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت
10.52547/fsct.18.112.237
چکیده
قاووت نوعی فراورده غذایی سنتی است که از ترکیب پودر چندین نوع بذر گیاهی به صورت مخلوط با شکر تهیه می­گردد. این ماده به طور سنتی به دلیل خاصیت انرژی­زایی، ضد دردی، ضد التهابی و ضد اضطرابی آن مورد استفاده قرار می­گیرد. در این مطالعه تاثیر افزودن گندم سیاه، چیا و کینوا (به میزان 50 گرم در نیم کیلو قاووت) بر خصوصیات فیزیکوشیمیایی و ضداکسایشی قاووت مورد بررسی قرار گرفت. میزان ترکیبات فنولی کل با استفاده از روش فولین سیو-کالتو و فعالیت ضداکسایشی بوسیله روش حذف رادیکال آزاد DPPH تعیین شد. نتایج نشان داد تفاوت معنی­داری از لحاظ درصد ماده خشک (8/98-7/91)، بریکس (56/77-83/38)، خاکستر (41/3-5/1)، قند کل (15/57-73/16) و چربی (6/22-8) بین 4 نمونه قاووت مورد مطالعه وجود داشت. میزان ترکیبات فنولی در محدود 73/1248 تا 49/1327 میلی­گرم معادل گالیک ­اسید در 100 گرم نمونه قرار داشت و بیشترین میزان ترکیبات فنولی و فعالیت ضداکسایشی مربوط به نمونه­های قاووت چیا بود. نتایج بررسی شاخص­های رنگی نشان داد که بیشترین میزان شاخص L مربوط به نمونه­های قاووت حاوی گندم سیاه بود و بیشترین میزان شاخص­های a و b در قاووت دانه چیا مشاهده شد. بطور کلی نتایج این پژوهش نشان داد که می­توان از شبه غلات گندم سیاه، کینوا و چیا در تهیه قاووت استفاده نموده و از ویژگی­های تغذیه­ای و ضداکسایشی مفید این ترکیبات در تولید این محصول سنتی بهره برد.
کلیدواژه‌ها
قاووت
چیا
کینوا
گندم سیاه
خواص خواص آنتی‌اکسیدانی

عنوان مقاله English

The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot

نویسندگان English

fatemeh saberi 1
sepideh khorasani 2
fatemeh shahdadi 3
1 Department of Food Science and Technology Shahid Bahonar University of Kerman, Kerman
2 Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman
3 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft,
چکیده English

Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin–Ciocalteau and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (61.37-70.58), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22/6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product.

کلیدواژه‌ها English

Ghavoot
Chia
Quinoa
Buckwheat
Antioxidant properties
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