مقایسه اثر پوشش پروتئینی ایزوله سویا با پوشش‌های پلی‌ساکاریدی آلژینات سدیم و کلسیم بر میزان جذب روغن برش‌های بادمجان در طول فرایند سرخ کردن

نویسندگان
فرود باقری
صدیقه امیری
محسن رادی
گروه علوم و صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
10.52547/fsct.19.122.83
چکیده
در طی سال‌های اخیر، تقاضا برای مصرف محصولات غذایی سرخ‌شده کم‌چرب افزایش یافته است. به‌همین دلیل، در این بررسی اثر پیش‌تیمارهای مختلف شامل پوشش‌دهی قطعات بادمجان با آلژینات سدیم (0.50 و 1.00 درصد)، آلژینات کلسیم (0.50 و 1.00 درصد) و پروتئین ایزوله‌‌سویا (4.00 و 5.00 درصد) بر میزان جذب روغن و ویژگی‌های کیفی بادمجان سرخ شده در زمان‌های مختلف سرخ‌کردن (0، 90، 180، 200 و 360 ثانیه) در دمای 150 درجه سانتی‌گراد مورد بررسی قرار گرفت. نتایج نشان داد که نمونه‌های پیش‌تیمار شده با هیدروکلوئیدها نسبت به نمونه کنترل، مقدار افت رطوبت و میزان جذب روغن کمتری داشتند که از این‌نظر از بین هیدروکلوئیدها، آلژینات‌ کلسیم (1 درصد) با مقدار افت رطوبت 66/16 درصد و مقدار جذب روغن (گرم/گرم) 11/0، بهترین عملکرد و پروتئین ایزوله‌سویا (00/5 درصد) با مقدار افت رطوبت 66/33 درصد و مقدار جذب روغن (گرم/گرم) 26/0، ضعیف‌ترین کارکرد را داشت. با افزایش زمان سرخ کردن، محتوای رطوبت نمونه‌های سرخ شده کاهش یافت. بیشترین و کمترین میزان پوشش‌دهی به‌ترتیب مربوط به نمونه‌های پیش‌تیمار شده با پروتئین ایزوله سویا 1 درصد (14/33 درصد) و آلژینات سدیم 5/0 و 1 درصد (32/11 درصد) بودند. هم‌چنین، راندمان سرخ‌کردن نمونه‌های پیش‌تیمار شده با آلژینات‌کلسیم بیشتر از سایر تیمارها بود که در این رابطه، زمان 90 ثانیه بالاترین مقدار (12/93 درصد) را نشان داد و کمترین راندمان مربوط به نمونه‌ی کنترل در زمان 360 ثانیه (51/49 درصد) بود. مقدار شاخص L* در نمونه‌های پوشش‌دهی شده با پروتئین ایزوله‌سویا نسبت به سایر نمونه‌ها کمتر بود که می‌تواند به‌دلیل افزایش نرخ واکنش میلارد باشد. نمونه‌های پیش‌تیمار شده با آلژینات کلسیم و سدیم در زمان 90 ثانیه بیشترین امتیاز پارامترهای حسی را کسب کردند. نتایج این تحقیق نشان داد که استفاده از پوشش آلژینات کلسیم (1 درصد) می‌تواند منجر به تولید بادمجان سرخ شده کم‌چرب بدون تأثیر نامطلوب بر خواص حسی و کیفی محصول شود.
کلیدواژه‌ها
آلژینات سدیم
آلژینات‌کلسیم
بادمجان
پروتئین ایزوله سویا
سرخ‌کردن

موضوعات

عنوان مقاله English

Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying

نویسندگان English

Foroud Bagheri
Sedigheh Amiri
Mohsen Radi
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
چکیده English

In recent years, the demand for fried products with lower oil content has increased. Therefore, in this study, the effect of different hydrocolloid coatings including sodium alginate (0.50 and 1.00%), calcium alginate (0.50 and 1.00%), and soy protein isolate (4.00 and 5.00%) on oil absorption and quality properties of eggplant slices during different frying times [0, 90, 180, 270, and 360 seconds] were evaluated. The results showed that the samples pretreated with hydrocolloids had lower moisture loss and oil absorption than that of the control sample. In this regard, among the treatments, calcium alginate (1.00%, with a moisture content of 16.66% based on dry weight and the oil absorption of 0.11 g/g food) and soy protein isolate (5.00%, with the moisture content of 33.66% based on dry weight and the of oil absorption of 0.26 g/g food) had the highest and lowest function, respectively. The moisture content of the fried samples decreased with the frying time increase from 90 to 270 s. Meanwhile, the frying efficiency of calcium alginate coated samples, in all four examined times, was higher than the other treatments, which showed the highest value in 90 s (93.12%). The lowest efficiency was observed in the control sample at 360 s (49.51%). The L* values in the samples coated with soy protein isolate were lower than those of the other samples, which could be due to the increase in Millard reaction. Coating the eggplant samples with calcium and sodium alginate resulted in good sensory parameters for 90 s. Overall, the results of this study showed that the use of calcium alginate coating (1%) can lead to the production of low-fat fried eggplant without adversely affecting the sensory and qualitative properties of the product.

کلیدواژه‌ها English

Sodium alginate
calcium alginate
Eggplant
Isolated Soy Protein
frying
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