بهینه‌سازی و مدل‌سازی فرمولاسیون مربای هویج زرد ایرانی رژیمی با استفاده از استویوزید و اینولین به روش سطح پاسخ

نویسندگان
نجمه خادمی پور 1
سیما شرعی 2
مهرنوش تدینی 3
1 دانشگاه علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران،ایران
2 پردیس علوم و تحقیقات خوزستان،دانشگاه آزاد اسلامی،اهواز، ایران
3 دانشگاه آزاد اسلامی، اهواز، ایران
10.52547/fsct.18.115.25
چکیده
با توجه به افزایش بیماری­های مرتبط با قند، کاهش مصرف قند یکی از مهم­ترین چالش­های پیش رو برای مصرف­کنندگان و متخصصان صنعت غذا و تغذیه می­باشد. بنابراین جایگزین­کردن ساکارز با انواع دیگر شیرین­کننده­ها، مخصوصا شیرین­کننده­های طبیعی اهمیت بسزایی دارد. هدف از این مطالعه بهینه­سازی فرمولاسیون مربای هویج زرد ایرانی کم­کالری با حداقل شکر و با استفاده از روش سطح پاسخ است. در پژوهش از سه متغیر مستقل استویا،به عنوان شیرین­کننده جایگزین شکر(0.05 تا 0.3 درصد از شکر کل)، شکر (35 تا 60%) و اینولین به عنوان بافت­دهنده پریبیوتیک(2 تا 5 درصد) و با هدف پوشش نقش­های ویسکوزیته و بریکس در مربا استفاده شده است. مدل­های برازش­شده ضرایب تببین بالایی را در خواص فیزیکی و حسی و رنگ(به غیر از تمایل به زردی) داشتند. نتایج نشان داد که اینولین و شکر به صورت مستقل تاثیر معناداری را بر بریکس، رطوبت، ویسکوزیته، خواص حسی(به غیر از طعم) و پارامترهای روشنایی و قرمزی رنگ داشته اند(p≤0.05). pH و اسیدیته تحت تاثیر متغیرهای آزمون قرار نگرفته و مدل معناداری را نشان نداده­اند(p>0.05). بهینه­سازی متغیرها در فرمولاسیون مربای هویج زرد ایرانی نشان داد که در صورت استفاده از 0.23 درصد استویا و 5% اینولین در حضور 49.3% شکر، به فرمولاسیون بهینه با ضریب مطلوبیت 0.721 بدون تغییرات نامطلوب در خواص فیزیکوشیمیایی و حسی دست خواهیم یافت. این پژوهش نشان داد که با توجه به ارزش تغذیه­ای هویج زرد ایرانی، می­توان از این فراورده در تولید مواد غذایی فراسودمند استفاده کرد و فواید سلامتی­بخش آن را بهبود داد.
کلیدواژه‌ها
هویج زرد ایرانی
بهینه‌سازی فرمولاسیون
روش سطح پاسخ

موضوعات

عنوان مقاله English

Optimization and modeling of Iranian yellow carrot jam formulation using Stevioside and inulin by RSM

نویسندگان English

najme khademi pour 1
Sima Sharei 2
Mehrnosh Tadayoni 3
1 Science and research university, Tehran, Iran
2 Science and research university, Ahwaz
3 Azad university. Ahwaz
چکیده English

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, low sucrose Iranian yellow carrot jam and to optimize the formulation by employing response surface methodology. The three independent variables were stevia, as a low-calorie sugar replacer (0.05 -0.3% w/w) and inulin as a prebiotic texturizer (2 -5% w/w) in order to compensate sugar elimination defect on viscosity and Brix. The fitted models indicated a high coefficient of determination. The results revealed that inulin and suger are as the independent variables which had significant effects on Brix, moisture, viscosity, and sensory scores (except taste), lightness (L*) and redness (a*) (p≤0.05). Also, pH and acidity and (b*) were not affected by stevia, inulin and suger concentration (p≤0.05). The optimization of the variables, based on the response surface, demonstrated that utilizing 5% w/w inulin and 0.23% w/w stevia and 49.3% suger produced the optimum Persian yellow carrot jam with the desirability of 0.721 without undesirable changes in the physicochemical and organoleptic properties. According to nutrition value of Iranian yellow carrot, we could use it for producing functional food and improve its healthy benefits.

کلیدواژه‌ها English

Persian yellow carrot
optimizing the formulation
response surface methodology
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