بررسی ویژگیهای رئولوژیکی، بافتی، حسی و رنگی ژله سیب غنی شده با جلبک اسپیرولینا

نویسندگان
سمیه آزاد فلاح 1
تیوا کفیلی 2
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد بویین زهرا، دانشگاه آزاد اسلامی، بویین زهرا، ایران
2 استادیار گروه علوم و صنایع غذایی، واحد بویین زهرا، دانشگاه آزاد اسلامی، بویین زهرا، ایران
10.52547/fsct.18.114.83
چکیده
هدف از این مطالعه تولید ژله سیب طبیعی غنی شده با جلبک اسپیرولینا و بررسی ویژگی­های رئولوژیکی، بافت، رنگ و ویژگی­های حسی آن بود. بنابراین چهار فرمول C, J1, J2, J3)) حاوی 0، 75/0، 5/1، 3% میکروجلبک اسپیرولینا طراحی و ویژگی­های ذکر شده مورد بررسی قرار گرفت. نتایج نشان داد کلیه نمونه­ها رفتار غالب جامد الاستیک را نشان دادند. همچنین عدم تقاطع منحنی­های مدول افت و ذخیره در فرکانس­های اعمال شده نیز نشان دهنده رفتار یک ژل معمول بود. اما با این حال مدول ذخیره نمونه­ها با افزایش درصد جلبک کاهش یافت. همچنین در نمونه­ها وابستگی مدول ذخیره به فرکانس دیده نشد اما با افزایش فرکانس مدول ذخیره خصوصا نمونه حاوی درصد بالاتر جلبک اسپیرولینا کاهش یافت که نشان­دهنده رفتار مایع­تر است. شاخص­های n و m نیز چنین رفتاری را تصدیق کرده و نشان دادند با افزایش غلظت جلبک استحکام ساختار ژل کاهش می­یابد. داده­های مربوط به منحنی نیرو-زمان نیز اگر چه در محدوده یک ژله معمول هستند اما با این حال با افزایش درصد اسپیرولینا میزان سختی، چسبندگی، الاستیسیته و صمغی بودن کاهش و میزان پیوستگی افزایش نشان داد که روند نتایج مربوط به آزمون نوسانی دینامیک را حمایت کرد. همچنین نتایج مربوط به رنگ نمونه نشان داد با افزودن اسپیرولینا خصوصا در نمونه دارای 3% جلبک متغیرهای L*، b* وC* کاهش قابل توجهی نشان دادند که نشان دهنده تیره­تر شدن نمونه است. تفاوت کلی رنگ بین نمونه­ها بیشتر از 6 درجه بود که نشان دهنده گروه­های رنگی متفاوتی بود. همچنین با افزایش درصد جلبک در نتایج حسی کاهش امتیازات ثبت شد. بطور کلی می­توان نتیجه­گیری کرد که استفاده از عصاره جلبک در محصول ژله با وجود اثر منفی بر اغلب ویژگی­های بافتی، رئولوژیکی و حسی آن نیازمند تحقیقات بیشتر و درک بهتر مکانیسم تشکیل ژل و اعمال تغییرات و بهینه­سازی در فرمولاسیون و فرآیند است.
کلیدواژه‌ها
ژله سیب
بافت
ویژگی‌های رئولوژیکی
اسپیرولینا

عنوان مقاله English

Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp.

نویسندگان English

Somaiie Azad fallah 1
Tiva kafili 2
1 Department of Food Science, Technology and Engineering, Buinzahra Branch, Islamic Azad University, Buinzahra, Iran
2 Assistant professor, Department of Food Science and technology, Buinzahra Branch, Islamic Azad University, Buinzahra, Iran
چکیده English

The aim of this work was to develop an enriched apple jelly with Spirulina sp. Four formulations were developed: C, J1, J2, J3 with 0, 0.75, 1.5 and 3% Spirulina sp. and their rheological, textural, color and sensorial properties were evaluated. The results showed that all samples presented predominant behavior of the elastic solid. Also, the non-intersection of the loss and storage modulus curves at the applied frequencies showed the behavior of a typical gel. Also, in all samples, the dependence of the storage modulus on the frequency was not observed, but in larger frequencies, especially the storage modulus of sample with higher percentage of spirulina algae, decreased, indicating a more liquid behavior. Indicators n and m also confirmed such behavior, decreasing the strength of gel structure with increasing spirulina concentration. The data obtained from the force-time curve showed that even though the variables of all samples were within the range of a typical jelly, but increasing spirulina algae content decreased the hardness, adhesiveness elasticity, gumminess and increased cohesiveness. These results follow the trend of those obtained by dynamic rheology. Also, the results related to the sample color showed that the addition of spirulina in 1.5 and 3% percentages significantly decrease the variables L*, b* and C* especially in the sample with 3% algae, presenting a darker sample. The overall color difference between the samples also was more than 6 degrees, which detected different color groups. Sensorial scores of samples, mainly color and overall acceptance also reduced with increasing the percentage of microalgae.

In general, it can be concluded that incorporating of Spirulina in the apple jelly regarding to its negative effect on the most evaluated parameters, requires further research and a better understanding of its gel formation mechanism to optimize the formulation and process treatments.

کلیدواژه‌ها English

Apple jelly
texture
Rheological properties
spirulina sp
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