مطالعه اثر عصاره زردچوبه (Curcuma Longa) بر محتوای آکریل‌آمید و خصوصیات کیفی سیب‌زمینی سرخ‌شده

نویسندگان
آمنه سروش فرد 1
لیلا روفه گری نژاد 2
میترا صوفی 3
1 دانشگاه آزاد اسلامی، واحد تبریز، تبریز، ایران
2 دانشگاه آزاد اسلامی ایران، تبریز
3 واحد تحقیق و توسعه شرکت آسیاشور، تبریز، ایران
10.52547/fsct.18.114.159
چکیده
آکریل‌آمید به ­عنوان یک ماده سمی برای انسان‌ها، در محصولات غذایی حرارت­دیده، به­خصوص در سیب­زمینی سرخ کرده در مقادیر بالا یافت می­شود. پیشگیری از تشکیل آکریل‌آمید در مواد­غذایی می­تواند خطر قرارگیری در معرض این ماده و در نتیجه خطرات سلامتی آن را بر انسان به­حداقل برساند. هدف از این مطالعه بررسی تاثیر عصاره زردچوبه بر محتوای آکریل آمید و خصوصیات کیفی سیب­زمینی سرخ­شده می­باشد. بدین منظور برش‌های سیب­زمینی آنزیم‌بری شده، در عصاره زردچوبه (0، 5 و 10 درصد وزنی/ وزنی) به مدت 15 دقیقه غوطه‌ور شده و سپس در روغن سرخ شدند. میزان رطوبت، جذب روغن، چروکیدگی، رنگ (L*, a*, b*)، محتوای آکریل آمید و ویژگی‌های حسی اندازه‌گیری شده و با نمونه شاهد مورد مقایسه قرار گرفت. نتایج به­دست آمده نشان داد که با افزایش غلظت عصاره، درصد رطوبت نمونه‌ها افزایش و محتوای چربی و چروکیدگی کاهش یافت. هم­چنین با افزایش غلظت عصاره زردچوبه، روشنی (L*) و قرمزی (a*) سیب‌زمینی‌ها کاهش و زردی (b*) نمونه‌ها افزایش یافت. افزایش غلظت زردچوبه تا 10 درصد سبب کاهش 47 درصد در میزان آکریل‌آمید نسبت به نمونه شاهد شده و ویژگی‌های حسی به استثنای طعم در غلظت 10 درصد عصاره زردچوبه، با افزایش غلظت عصاره زردچوبه، بهبود یافت. نتایج کلی نشان داد که استفاده از 10 درصد عصاره زردچوبه در کنار بهبود خواص کیفی و حسی، منجر به کاهش قابل توجه تشکیل آکریل آمید در سیب­زمینی سرخ­کرده شده و می­تواند به­عنوان روشی در جهت کاهش تشکیل این ترکیب سمی پیشنهاد گردد.
کلیدواژه‌ها
آکریل‌آمید
سیب‌زمینی سرخ‌شده
عصاره زرد‌چوبه

موضوعات

عنوان مقاله English

Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes

نویسندگان English

Amaneh Soroushfard 1
Leila Roufegarinejad 2
Mitra Soofi 3
1 Islamic Azad University, Tabriz Branch, Tabriz, Iran
2 Islamic Azad University, Tabriz Branch
3 Research and Development Department, AsiaShoor Company, Tabriz, Iran
چکیده English

Due to progressive consumption of fried food products in the country, increase of quality and oil uptake reduction of them is necessary. Acrylamide as a potent human toxicant is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of acrylamide formation in food could minimize its dietary exposure and therefore decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in curcumin extracts (0, 5 and 10% w/w) for 15 minutes, followed by friying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), acrylamide content and sensory properties were analysed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that by increasing curcumin extract concentrations, L* and a*of the potatoes decreased, but b* was increased. The immersion in a solution of curcumin extract reduced the content of acrylamide in french fries significantly. As increasing concentration of curcumin up to 10% the amount of acrylamide decreased in 47% compared to control sample. Sensory characteristics (appearance, smell, taste) with the exception of flavor at a concentration of 10% curcumin extract improved with increasing extract concentration. Useing of curcumin extract, along with improving the quality and sensory properties, led to a significant reduction in acrylamide formation in fried potatoes and could be suggested as a method to reduce the formation of this toxic compound.

کلیدواژه‌ها English

Acrylamide
curcumin extract
fried potato
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