استفاده از جوانه بروکلی در یک نوع اِسموتی به عنوان نوشیدنی – میان وعده سلامتی بخش: فرمولاسیون و بررسی خصوصیات فیزیکوشیمیایی

نویسندگان
کتایون سامیا کلانتری 1
مریم میزانی 2
مهرداد قوامی 3
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی،دانشکده علوم کشاورزی و صنایع غذایی،واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی،تهران،ایران.
2 دانشیار گروه علوم و صنایع غذایی،دانشکده علوم کشاورزی و صنایع غذایی،واحد علوم و تحقیقات تهران،دانشگاه آزاد اسلامی، تهران،ایران.
3 استاد گروه علوم و صنایع غذایی،دانشکده علوم کشاورزی و صنایع غذایی،واحد علوم و تحقیقات تهران،دانشگاه آزاد اسلامی، تهران،ایران.
10.52547/fsct.18.121.12
چکیده
مطالعات اپیدمیولوژیک اخیر نقش مهم سبزیجات کروسیفراز مانند جوانه بروکلی را به واسطه فعالیت ضد سرطانی یک ترکیب ایزوتیوسیانات به نام سولفورافان نشان می دهد.جوانه بروکلی دارای مقادیر بیشتری از ترکیبات ضد سرطان،آنتی اکسیدان، پلی فنولیک نسبت به کلم بروکلی است. هدف از این پژوهش،استفاده از جوانه بروکلی در تولید اِسموتی سبزیجات به عنوان یک نوشیدنی- میان وعده مغذی و سلامتی بخش می باشد.بر این اساس،جوانه بروکلی در 6 سطح (0%، 2.5%، 5%، 7.5%، 10%،12.5% و15%) به ِاسموتی شامل (هویج،سیب،اسفناج،آووکادو،پرتقال،لیموترش،اِستویا و صمغ ژلان) افزوده شد.ویژگی های فیزیکوشیمیایی،مقادیر ترکیبات زیست فعال (فنولیک،ظرفیت آنتی اکسیدانی و کلروفیل)،خصوصیات رئولوژیکی دینامیک و حسی در طی 14 روز نگهداری در دمای 5 درجه سلسیوس بررسی شد.نتایج نشان داد افزودن جوانه بروکلی به اِسموتی تا 15% باعث هم افزایی ترکیبات فنولیک،آنتی اکسیدان به ترتیب به میزان 38% و 24% گردید. ویژگی های رئولوژیکی استاتیک نمونه ها با مدل هرشل –بالکلی مطابقت داشت و همه نمونه ها پس از تنش تسلیم ،رفتار یک سیال روان شده با برش را نشان دادند. رفتار دینامیک نمونه های اِسموتی نیز بررسی و ویژگی های ویسکوالاستیک آن از جمله مدول های ذخیره و افت وکرنش در محدوده ی ویسکوالاستیک خطی تعیین شد.کلیه نمونه ها رفتار یک ژل ضعیف از خود نشان دادند که برای یک نوشیدنی غلیظ نظیر اِسموتی مناسب بود. بر اساس نتایج ارزیابی حسی،بیش ترین پذیرش کلی مربوط به نمونه اِسموتی حاوی 12.5% جوانه بروکلی بود و استفاده از درصد بیشتر از آن اثر نامطلوبی بر خواص حسی نشان داد.بدین ترتیب اِسموتی سبز فرموله شده با جوانه بروکلی در سطح 12.5% را می توان به عنوان یک نوشیدنی - میان وعده سلامتی بخش جدید معرفی نمود.
کلیدواژه‌ها
اِسموتی
ترکیبات زیست فعال
جوانه بروکلی
فعالیت آنتی اکسیدانی
نوشیدنی-میان وعده

موضوعات

عنوان مقاله English

Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies

نویسندگان English

katayoon samia kalantary 1
maryam mizani 2
Mehrdad Ghavami 3
1 M.Sc. In Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 Associate Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده English

Recent epidemiological studies have indicated the anticancer activity of an isothiocyanate compound named sulforaphane that exists in cruciferous vegetables. Broccoli sprouts are popular because of containing far more anticancer, antioxidant, glucosinolate, and polyphenolic compounds than in mature broccoli. The main objective of this research was to produce a vegetable smoothie based on broccoli sprouts as a nutritious, health-enhancing snacking-drink. Broccoli sprouts were added at six different levels (0%, 2.5%, 5%, 7.5%, 10%, 12.5%, 15%) to a green smoothie made with carrots, apples, spinach, avocado, orange, lime, Stevia, and Gellan gum. Physicochemical, rheological, and sensory properties, along with levels of the bioactive compounds (Phenolic, antioxidant capacity, Chlorophyll), were studied during storage for 14 days at 5°C. The results showed that the addition of 15% broccoli sprout to the smoothie increased synergistically the phenolic compounds content and antioxidant activity by 38% and 24%, respectively. All of the treatments showed viscoelastic behavior. A pseudoplastic behavior with a flow index of less than 1. Sensory evaluation of the smoothie samples indicated the highest overall acceptance for smoothie samples containing 12.5% of broccoli sprout and using the higher levels negatively affected the sensory properties. As a result, a green smoothie containing 12.5% broccoli sprouts could be introduced as a health-promoting snacking-drink.

کلیدواژه‌ها English

Smoothie
Broccoli Sprout
Bio-active compounds
Antioxidant activity
Snacking- drink
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