تولید نوشیدنی پایدار از دانه خربزه واریته خاتونی (Cucumis melo cv. Khatooni) و بررسی خصوصیات فیزیکوشیمیایی، حسی و تغذیه‌ای آن

نویسندگان
1 دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
چکیده
دانه محصولات جالیزی عمدتا به صورت ضایعات دور ریخته می‌شود. در راستای حل بحران غذا ناشی از افزایش روز افزون جمعیت، امروزه توجه به ضایعات مواد غذایی به عنوان منابع با ارزش تغذیه‌ای اهمیت بیشتری پیدا کرده ‌است. لذا هدف از پژوهش حاضر تهیه نوشیدنی از دانه خربزه واریته خاتونی و ارزیابی خصوصیات تغذیه‌ای و حسی آن بود. از این رو ابتدا دانه­های خربزه به آرد تبدیل شده و جهت تهیه نوشیدنی آب، شکر و طعم­دهنده به آن افزوده شد. سپس آنالیز ترکیب شیمیایی، عناصر معدنی، ترکیبات آنتی­اکسیدانی، ترکیبات ضد تغذیه­ای و ارزیابی حسی بر روی نمونه تولید شده صورت پذیرفت. انرژی کل نوشیدنی نیز تعیین شد. با توجه به نتایج ارزیابی ویژگی‌های فیزیکوشیمیایی نوشیدنی تهیه شده، مقدار pH 01/7 بدست آمد. بریکس و ویسکوزیته ظاهری نوشیدنی حاصل از آرد دانه خربزه در این تحقیق به ترتیب 5/15 و cP 33/73 اندازه‌گیری شد. نتایج ارزیابی تغذیه‌ای این نوشیدنی نشان داد که این نوشیدنی منبع غنی پروتئین (3/1 درصد)، عناصر معدنی از جمله پتاسیم (48/126 mg/100g)، منیزیم (48/101 mg/100g) و کلسیم (11/81 mg/100g) می­باشد. علاوه بر آن، حاوی ترکیبات آنتی‌اکسیدانی بوده که به ترتیب بیشترین مقدار شامل فنل تام (78/66 mg/100g)، فلاونوئید (93/35 mg/100g)، توکوفرول (35/17 mg/100g)، ویتامین C (04/6 mg/100g) و کاروتنوئید (45/1 mg/100g) می‌باشد. انرژی کل نوشیدنی نیز Kcal/100ml 28/75 اندازه­گیری شد. از آنجا که ترکیبات ضد تغذیه­ای نوشیدنی تهیه شده بسیار ناچیز بود و نیز با توجه به امتیاز بالای پذیرش کلی (3/4 از 5) و ترکیبات تغذیه­ای موجود در آن، این نوشیدنی می­تواند به عنوان یک محصول جدید و مغذی جهت رفع نیازهای تغذیه­ای افراد مطرح باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties

نویسندگان English

Pouran Heidari 1
Dornoush Jafarpour 2
1 M. Sc. Graduated of the Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran
2 2Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
چکیده English

The grains of agricultural products are mainly disposed as waste. In order to solve the food crisis caused by the growing population, today it is more important to pay attention to food waste as a valuable source of nutrition. Therefore, the aim of the present study was to prepare a drink from melon seed (Cucumis melo cv. Khatooni) and evaluate its nutritional and sensory properties. Therefore, melon seeds were first turned into flour and then water, sugar and flavoring were added to prepare the drink. After that, chemical composition analysis, mineral elements, antioxidant compounds, anti-nutritional compounds and sensory evaluation were performed on the produced sample. The total energy of the drink was also determined. The results of nutritional evaluation of produced drink showed that this drink is a rich source of protein (1.3%), minerals such as potassium (126.48 mg / 100g), magnesium (101.48 mg / 100g) and calcium (11/11). 81 mg / 100g). In addition, it contains antioxidant compounds with the following order: total phenol (66.78 mg / 100g), flavonoids (35.93 mg / 100g), tocopherol (17.35 mg / 100g), vitamin C (6.04 mg / 100g) and carotenoids (1.45 mg / 100g). The total energy of the drink was measured as 75.28 Kcal / 100ml. Since the anti-nutritional compounds of the prepared drink were very small and also due to the high score of general acceptance (4.3 out of 5) and its nutritional compounds, this drink can be considered as a new and nutritious product to meet the nutritional needs of people.

کلیدواژه‌ها English

Cucumis melo cv. Khatooni
beverage
Nutritional properties
Food Waste
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