ارزیابی خصوصیات فیزیکوشیمیایی ورقه های خشک سیب دماوند تحت اثر عصاره ی تفاله انگور

نویسندگان
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استاد گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 استادیارگروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
سیب یکی از میوه­ های بسیار ارزشمند است که در سراسر ایران تولید و مصرف می­ شود. فراوری محصول به ­ویژه تولید ورقه ­های خشک ­شده می­تواند به ­عنوان راهکاری برای افزایش ارزش افزوده سیب و جلوگیری ازضایعات آن در نظر گرفته شود. تهیه ورقه­ ها با رنگ و بافت مناسب همواره از اهداف محققین در این زمینه بوده است. در طی سال­ های اخیر استفاده از عصاره ­های گیاهی به منظور افزایش ماندگاری محصولات کشاورزی مورد توجه بسیاری از محققان بوده است. در این مطالعه، تأثیر عصاره ­های تفاله انگور (ppm 400 و 300، 200، 100، 0) بر میزان ترکیبات فنلی و فعالیت آنتی ­اکسیدانی و رنگ برش­ های سیب طی خشک شدن در دمای 47 درجه ­سانتی­گراد توسط خشک ­کن نیمه ­صنعتی و در دماهای 50 و 60 درجه­ سانتی­گراد آون بررسی شد. بیشترین قدرت مهار رادیکال آزاد DPPH (97/85 درصد)، احیاءکنندگی آهن (87/1 جذب در طول موج 700 نانومتر)، میزان ترکیبات فنولی (87/245 بر حسب میلی­گرم اسید گالیک در 100 گرم نمونه خشک) در غلظت ppm 400 عصاره تفاله انگور به ­دست آمد. بیشترین امتیاز آزمون ارزیابی حسی طعم ورقه ­های سیب خشک مربوط به غلظت ppm 300 عصاره تفاله انگور می­ باشد. بطور کلی نتایج این تحقیق حاکی از اثر مثبت عصاره­ های تفاله انگور بر کیفیت نگهداری، کاهش قهوه­ ایی شدن ورقه سیب طی خشک شدن و کاربرد صنعتی آن شد. غلظت ppm 300 عصاره تفاله انگور اثر مطلوبی بر میزان ترکیبات فنولی و خاصیت آنتی­­ اکسیدانی ورقه­ های سیب دارد و اثر منفی بر طعم آن نمی­ گذارد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of physicochemical properties of dried Damavand’s apple slices under the effect of grape pomace extract

نویسندگان English

mona ranjbar 1
Mohammad Ghorbani 2
Ali Reza Sadeghi Mahoonak 3
Yahya Maghsoudlou 3
Ali Moayedi 4
1 M.Sc. Student of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Associate Professor, Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
3 Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 Assistant professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده English

Apple is one of the most valuable fruits which is produced and consumed throughout Iran. Fruit processing especially production of dried slices can be considered as a way to increase the value of apples and to prevent wastes. Producing apple slices with proper color and texture has always been one of the goals of producers in this field. In recent years, use of plant extracts has been the interest of many researchers in order to increase the shelf-life of agricultural products. In this study, the effect of grape pomace extracts (0، 100، 200، 300 and 400 ppm) on the phenolic content, antioxidant activity and color of apple slices dried at 47°C in Industrial dryer, 50°C and 60°C in oven were investigated. The results showed, the highest DPPH radical scavenging activity (85.97%), Fe reducing power (1.87 absorbance at wavelength of 700 nm) and phenolic content (245/87 mg of gallic acid equivalents in 100 g of dry matter) were achieved using 400 ppm concentration of grape pomace extracts. Also, the highest sensory score of dried apple slices were achieved at 300 ppm concentration of grape pomace extracts. In general, the results of this study indicated that the effect of Grape pomace extracts on the quality of apple dried slices was significantly positive. Concentration of 300 ppm of grape pulp extract has positive effect on the amount of phenolic complex and antioxidant properties of apple slices and its does not affect its taste.

کلیدواژه‌ها English

grape pomace extract
apple dried slices
sulfite treatment
Browning
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