تاثیر استفاده از پوست گوجه فرنگی، کلرید کلسیم، کاهش اندازه ذرات و توزیع پالپ بر خواص فیزیکوشیمیایی و ریزساختار رب گوجه فرنگی

نویسندگان
سعید امیری نسب سرابی 1
مصطفی مظاهری طهرانی 2
محمد حسین حداد خداپرست 1
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
10.22034/FSCT.19.125.315
چکیده
رب بعنوان یکی از فراورده­های اصلی گوجه­فرنگی همواره از اهمیت بسزایی در صنایع تبدیلی کشور برخوردار بوده است. حدود 5درصد از وزن گوجه­فرنگی ورودی به کارخانجات تولید رب با وجود ارزش غذایی و تکنولوژیکی بالا بصورت ضایعات دورریز می­گردد. هدف از این مطالعه بررسی اثر استفاده از سطوح مختلف پوست گوجه­فرنگی و کلرید کلسیم و جایگزینی فرایند هموژنیزاسیون با آسیاب کلوئیدی بر ویژگی­های رب گوجه­فرنگی با استفاده از روش سطح پاسخ بود. نتایج این پژوهش نشان داد استفاده از پوست گوجه­فرنگی سبب افزایش معنی­دار میزان مواد جامد کل، مواد جامد نامحلول، فیبر، قوام و درصد رسوب وزنی شد (05/0>p). اعمال فرایند هموژنیزاسیون سه­مرحله ای با آسیاب کلوئیدی بخاطر تاثیر بر ویژگی­های ذرات معلق ماتریس رب از جمله کاهش معنی­دار اندازه، تغییر توزیع اندازه ذرات و افزایش مساحت سطحی، سبب بهبود ویسکوزیته محصول گردید. کلریدکلسیم بواسطه واکنش با پکتین موجود در رب و ایجاد شبکه ژلی، قوام محصول را به طور محسوسی افزایش داد. آنالیز میکروسکپی نمونه­ها نشان داد با افزایش تعداد مراحل هموژنیزاسیون از یک تا سه و افزودن پوست، میزان یکنواختی ماتریس افزایش­ یافته و ساختاری متراکم بدست آمد. ایجاد پیک­های جدید و تغییر در شدت پیک­ها در طیف ATR-FTIR اتصال کلرید کلسیم و توزیع فیبر در شبکه رب را تائید نمود. نتایج این پژوهش نشان داد می­توان از پوست گوجه­فرنگی بعنوان یک ترکیب افزایش­دهنده قوام در رب گوجه­فرنگی استفاده نموده و نه­تنها از دورریز بخش عمده­ای از این ترکیب ارزشمند جلوگیری نمود، بلکه ارزش افزوده خوبی نیز برای صنایع تبدیلی کشور ایجاد کرد.
کلیدواژه‌ها
رب گوجه فرنگی
پوست گوجه‌فرنگی
کلرید کلسیم
آسیاب کلوئیدی
قوام

موضوعات

عنوان مقاله English

Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste

نویسندگان English

Saeed Amirinasab sarabi 1
mostafa mazaheritehrani 2
Mohammad hossein Haddad khodaparast 1
1 Department of food science and technology, Agriculture college, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of food science and technology, Agriculture college, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.

کلیدواژه‌ها English

Tomato paste
Tomato peel
Calcium chloride
Colloidal mill
Consistency
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