بررسی خواص فیزیکی - شیمیایی و حسی ژله غنی شده با کلسیم و ویتامین D3

نویسندگان
شیلا برنجی
لیلا ناطقی
گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.52547/fsct.18.116.103
چکیده
ویتامین D برای تنظیم جذب کلسیم و فسفر از رژیم غذایی و قراردهی آن‌ها در استخوان مورد نیاز می‌باشد. همچنین مصرف ناکافی کلسیم نیز می‌تواند منجر به نرمی استخوان در کودکان و بزرگسالان شود. هدف از پژوهش حاضر، بررسی امکان غنی­سازی ژله با ویتامین D3 در غلظت­های (g 100/IU 100و 70 ، 40) و کلسیم به شکل کربنات کلسیم در سطوح (mg/100g 1000و 750 ، 500) بود. بر این اساس 9 تیمار همراه با نمونه شاهد (ژله بدون ویتامین D3 و کلسیم) مطابق با طرح کاملا تصادفی طراحی گردید. آزمون‌های شیمیایی (مواد جامد محلول، اسیدیته و خاکستر) و ویژگی­های بافتی (سختی، پیوستگی و قابلیت جویدن) در روز اول و آزمون­های پایداری کلسیم و ویتامین D3 و ویژگی‌های حسی (رنگ، طعم، بافت و پذیرش کلی) طی 60 روز نگهداری با 3 تکرار مورد ارزیابی قرار گرفتند. نتایج نشان داد استفاده از غلظت­های مختلف ویتامین D3 اثر معنی­داری بر مقادیر رطوبت، اسیدیته، آب اندازی، ویژگی­های بافتی و ویژگی­های حسی ژله­های غنی شده در مقایسه با نمونه شاهد نداشت. مطابق نتایج استفاده از غلظت­های مختلف کلسیم اثر معنی­داری بر میزان کاهش رطوبت، افزایش اسیدیته، کاهش میزان آب اندازی، افزایش سختی، پیوستگی و قابلیت جویدن و کاهش امتیاز رنگ و طعم گردید. امتیاز بافت و پذیرش کلی ژله­های غنی شده با کلسیم و ویتامین D3 اختلاف معنی­داری با نمونه شاهد نداشت و طی دوره نگهداری نیز کاهش معنی­داری نشان نداد. نتایج نشان داد می­توان از کلسیم به میزان mg/100g 1000 و ویتامین D3 به میزان IU/100mg 100 بدون تأثیر نامطلوب بر ویژگی­های حسی در فرمولاسیون ژله استفاده نمود. بنابراین می­توان با غنی سازی ژله و استفاده از آن در رژیم غذایی کودکان و سالمندان از خواص ارزشمند آن بهره برد.
کلیدواژه‌ها
ژله
غنی‌سازی
کلسیم
ویتامین D3

موضوعات

عنوان مقاله English

Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3

نویسندگان English

Shila Berenjy
leila Nateghi
Department of Food Science and Technology, Faculty of Agriculture, Varamin-pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.

The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

کلیدواژه‌ها English

Jelly
Enrichment
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