تولید شکلات تلخ فراسودمند توسط جایگزینی پودر کاکائو با پودر غلاف خرنوب

نویسندگان
عفت حسنی 1
محمد حسین عزیزی 2
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس.
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس.
10.52547/fsct.18.117.35
چکیده
شکلات یکی از موادی است که در بین تمامی افراد جامعه جایگاه ویژه‌ای داشته و بسیاری از مردم از این ماده پرانرژی و نشاط آور استفاده می­کنند و اگر این ترکیب دارای ویژگی­های سلامت­بخش باشد به طور قطع بیشتر از پیش مورد توجه قرار خواهد گرفت. در این پژوهش اثر جایگزینی بخشی و کامل پودر کاکائو با پودر غلاف خرنوب بر ویژگی­های فیزیکی، شیمیایی و حسی شکلات تلخ مورد بررسی قرار گرفت. از پودر غلاف خرنوب به عنوان جایگزین پودر کاکائو استفاده شد. نمونه­های شکلات تهیه شده با سطوح جایگزینی25، 50 ، 75 و 100 درصد، از نظر برخی ویژگی­های فیزیکی­شیمیایی، مکانیکی، رئولوژیکی و حسی مورد بررسی قرار گرفته و با نمونه کنترل مقایسه شدند. محتوای رطوبت با افزایش درصد جایگزینی به طور غیرقابل معنی­داری افزایش یافت. افزایش درصد پودر غلاف خرنوب در فرمولاسیون سبب روشن­تر شدن رنگ محصولات نهایی شد و درصد کربوهیدرات ترکیبات نیز در مقایسه با نمونه کنترل افزایش یافت. در ارزیابی سختی بافت، مشخص شد که نمونه­های با درصد بالاتر پودر غلاف خرنوب، دارای سختی بافت کمتری نسبت به نمونه کنترل بودند. در ارزیابی مدل­های رئولوژیکی نیز مشخص گردید که مدل هرشل بالکلی بهترین مدل برای ارزیابی رفتار رئولوژیکی نمونه­ها بود. نتایج پذیرش کلی محصول نهایی نشان دادند که تیمارهای با درصدهای جایگزینی 25 و 50 درصد، بالاترین درصد پذیرش را دارا بودند. با توجه به نتایج به دست آمده از بررسی­های فیزیکی­شیمیایی و همچنین ویژگی­های حسی در بیشتر موارد نمونه­های با درصد جایگزینی 25 و 50 درصد بهترین نتیجه را کسب کردند و کمترین اختلاف را با نمونه کنترل نشان دادند و می­توانند مقادیر مطلوب برای جایگزینی پودر کاکائو باشند.
کلیدواژه‌ها
شکلات تلخ
کاکائو
ترکیبات فراسودمند
پودر غلاف خرنوب

موضوعات

عنوان مقاله English

Formulation and production of functional chocolate with carob pod powder as substitute for cocoa powder

نویسندگان English

effat hassani 1
Mohammad hossein Azizi 2
1 M. Sc., Department of Food Science and Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
2 Professor, Department of Food Science and Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
چکیده English

Chocolate is one of the foods that has special place among people and most of the people consume this energetic food. If this product has got the health effects section, it will be noted more than the past. Therefore, using foods, which have more health benefits than cocoa, in formulation and preparation of chocolate, will make glowing future for this product. One of the effective approaches in this field is the carob pod powder. In this research, Chocolate samples with replacement levels of 25, 50, 75, and 100 percent along with standard sample were produced and effects of substitution of cocoa powder by carob pod powder on physicochemical, textural and rheological properties of dark chocolate was investigated. Increasing levels of carob pod powder in the formulation, compared with the standard, gave the products lighter color. Outcomes of investigating the hardness of the products indicated that, samples containing higher amounts of carob pod powder, have less textural hardness, which can be because of the particle size distribution and the fibrous properties of the carob pod powder. About rheological models, it was found that the Herschel- bulkly model was the best fit model for the chocolate samples. Chocolate samples were assessed for sensory acceptance by a hedonic scale, samples containing 25 and 50 percent of carob pod powder had the highest acceptability even more than the standard. The results proved that it is possible to utilize carob pod powder to replace cocoa powder in chocolate production in order to improve nutritional values with agreeable sensory attributes.

کلیدواژه‌ها English

dark chocolate
cocoa powder
Pharmaceutical compounds
carob pod powder
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