ارزیابی برخی از ویژگی های فیزیکی-شیمیایی و حسی شکلات کم کالری حاوی پودر دانه ریحان

نویسنده
الهام آل ابراهیم
دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران.
10.52547/fsct.18.115.7
چکیده
شکلات به عنوان یکی از پرمصرف‌ترین تنقلات در رژیم غذایی مطرح می‌باشد. از طرفی بهبود کیفیت مواد غذایی از نظر ترکیبات مفیدی از جمله اسیدهای چرب ضروری، آنتی اکسیدانها و فیبر امروزه توجه زیادی را در مبحث غذاهای فراسودمند به خود اختصاص داده است. در این پژوهش، از پودر دانه ریحان برای غنی‌سازی شکلات و تبدیل آن به محصول بالقوه فراسودمند استفاده شده است. پودر دانه ریحان در سطوح صفر، 5، 5/7 و 10 درصد به فرمول شکلات افزوده شده و برخی ویژگی های فیزیکی-شیمیایی و حسی شکلات در مدت 4 ماه نگهداری اندازه‌گیری گردید. نتایج به دست آمده نشان داد با افزودن و افزایش درصد پودر دانه ریحان در شکلات، افزایش در محتوای رطوبت نسبت به نمونه شاهد در بازه‌های زمانی مختلف در طول دوره نگهداری مشاهده می‌شود. همچنین با افزایش مقدار پودر دانه ریحان در فرمول شکلات، افزایش عدد پراکسید و اندیس آنیزیدین در دوره نگهداری روند کندتری نشان داد، به طوری که کمترین میزان برای این دو پارامتر در نمونه حاوی 10 درصد پودر دانه ریحان و بیشترین میزان در نمونه شاهد مشاهده شد. افزودن پودر دانه ریحان و افزایش درصد آن در فرمولاسیون شکلات، همراه با کاهش میانگین میزان سختی در نمونه‌ها بود. نتایج حاصل از ارزیابی حسی نیز نشان داد که افزودن پودر تا 5/7 درصد، از نظر پذیرش کلی توسط ارزیابان قابل قبول بوده است. بنابراین با توجه به نتایج به دست آمده، با کاربرد پودر دانه ریحان در فرمولاسیون شکلات می‌توان محصولی جدید و غنی از ترکیبات مفید و مغذی همچون فیبر و ترکیبات آنتی اکسیدانی تولید و به بازار ارائه کرد. البته با توجه به اینکه افزودن مقادیر بالای پودر دانه ریحان بر ویژگی‌های حسی محصول تأثیرگذار است، لذا استفاده از مقادیر کمتر و تا سطح 5/7 درصد پیشنهاد می‌گردد.
کلیدواژه‌ها
دانه ریحان
ویژگی‌های حسی
شکلات کم کالری
پراکسید
آنیزیدین

عنوان مقاله English

Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder

نویسنده English

Elham Aleebrahim
Master student, Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
چکیده English

Chocolate is one of the most widely consumed snacks in the diet. On the other hand, improving the quality of food in terms of bioactive compounds such as essential fatty acids, antioxidants and fiber has received a lot of attention in the field of functional foods in recent years. In this study, basil seeds powder, was used to produce a potentially functional chocolate. Basil seeds powder at levels of 0, 5, 7.5 and 10% (w/w) was added to chocolate formulation, and some physico-chemical and sensory properties of the chocolate samples were evaluated during 4 months of storage. The results showed that by adding and increasing the amount of basil seeds powder in chocolate samples, an increase in moisture content was observed compared to the control at different time intervals during storage. Also, with increasing the amount of basil seeds powder in chocolate formulation, peroxide value and anisidine index increased with a slower trend during the storage, so that the lowest values for these two parameters were measured in the samples containing 10% basil seeds powder, and the highest amount in the control sample. Basil seeds powder addition into chocolate formulation resulted in considerable decrease in the average texture hardness of the samples. The results of sensory evaluation also showed that the addition of powder up to 7.5% was acceptable in terms of overall acceptance by panelists. It can be stated that by incorporating basil seeds powder in chocolate formulation, a new functional food rich in antioxidant compounds and fiber can be produced and supplied to the market. But as adding high amounts of basil powder would have significant effects on sensory properties, incorporation of 7.5% is suggested.

کلیدواژه‌ها English

Basil Seed
Sensory properties
Low calorie chocolate
Peroxide
Anisidine
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