بهینه‌سازی فرمولاسیون پاستیل پوره خرما بر پایه آب پنیر تغلیظ شده، آگار و زانتان با استفاده از روش سطح-پاسخ (RSM)

نویسندگان
فرزانه لطفی 1
علی یاسینی اردکانی 2
1 دانش آموخته ارشد رشته فناوری مواد غذایی، دانشکده کشاورزی، دانشگاه آزاد یزد.
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد یزد.
10.52547/fsct.18.112.299
چکیده
یکی از تنقلات رایج در عصر امروز پاستیل‌ها هستند که حاوی ژلاتین، اسید، رنگ، اسانس و سایر افزودنی‌های مصنوعی می‌باشند و اثرات سوء بر مصرف کننده دارند. هدف از این پژوهش بررسی امکان تولید پاستیل پوره خرما بر پایه آب پنیر تغلیظ شده و بهینه سازی فرمولاسیون آن به روش سطح پاسخ (RSM) می‌باشد. به همین منظور از پوره خرما، آب پنیر تغلیظ شده (15-5 درصد)، آگار (9/0-3/0 درصد) و صمغ زانتا (5/0-1/0 درصد) استفاده گردید. نتایج نشان داد میزان آب پنیر تغلیظ شده بر تمامی پاسخ‌ها اثر معنی‌داری دارد. با افزایش میزان آب پنیر تغلیظ شده رطوبت و شاخص رنگ کل نمونه‌ها افزایش و فعالیت آبی و pH کاهش می‌یابد ولی پذیرش کلی با افزایش آب پنیر تغلیظ شده تا حدود 10 درصد روند افزایشی و بیشتر از آن روند کاهشی نشان داد. با افزایش میزان صمغ‌های زانتان و آگار رطوبت افزایش ولی فعالیت آبی کاهش یافت همچنین شاخص پذیرش کلی در درصد میانگین دو صمغ بالاترین عدد را نشان داد. با توجه به نتایج به دست آمده از آنالیز آماری داده‌ها، مدل خطی جهت پیش بینی رطوبت، فعالیت آبی، pH و شاخص رنگ کل و مدل چند جمله‌ای برای پذیرش کلی مناسب می‌باشد. شرایط عملیاتی بهینه به دست آمده برای فرایند تولید پاستیل شامل غلظت صمغ زانتان 36/0 درصد (وزنی/وزنی)، غلظت صمغ آگار 46/0 درصد (وزنی/وزنی) و میزان آب پنیر تغلیظ شده 92/13 درصد (وزنی/وزنی) و پاسخ‌های پیش بینی شده در این شرایط میزان رطوبت 62/36 درصد، فعالیت آب 66/0، pH 25/3، میزان پروتئین 17/1، پذیرش کلی 56/6 و شاخص رنگ کل 94/45 به دست آمد. پس از ارزیابی مشخص شد که نتایج واقعی با برآورد مدل بسیار به هم نزدیک بودند که نشان از پیشگویی دقیق مدل می‌باشد.
کلیدواژه‌ها
آگار
آب پنیر
پاستیل
رنگ کل
زانتان
فعالیت آب

موضوعات

عنوان مقاله English

Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM)

نویسندگان English

farzaneh lotfi 1
ali Yasini Ardakani 2
1 university
2 university
چکیده English

The aim of this study was to investigate the feasibility of producing a pastilles based on dates puree and concentrated whey and optimizing its formulation. In order to optimize the production conditions of pastilles based dates and concentrated whey,response- surface methodology was used.In this study,the conditions of production of pastilles product(concentration of xanthan gum (0.1-0.5%)and agar(0.3-0.9%) as well as concentration of whey(5-15%)were optimized to achieve maximum protein and total acceptability and total color index.According to the results of the statistical analysis of the data,a linear model for moisture, water activity, pH and total color index and a quadratic model for total acceptability were selected.The results showed that the concentration of whey had a significant effect on all responses.Increased concentration of whey had a positive effect on moisture of the samples and had a reverse effect on water activity,pH and total color index.The overall acceptability index did not show a steady trend,with a 10% increase in concentrated whey increasing and then decreasing.As the xanthan gum and agar gum content increased, the moisture content of the samples increased,but water activity decreased.The overall acceptability index also showed the highest value in average percentages for the two gums(as was the case for whey).The optimum operating conditions obtained for the jelly production process included xanthan gum concentration of 0.36% (w / w),agar gum concentration of 0.46% (w / w) and concentrated whey 13.92% (w / w).The predicted responses under these conditions were 36.62% moisture content, 0.66% water activity, 3.25 pH, 1.17 protein content,overall acceptability score of 6.56 and total color index of 45.94%.After the evaluation,it was found that the actual results were very close to the model estimates,indicating accurate model prediction.

کلیدواژه‌ها English

agar
Whey
pastilles
total color
Xanthan
Water activity
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