بررسی تاثیر قند مایع خرما و عصاره استویا به عنوان جایگزین شکر بر خصوصیات کیفی آب‌میوه مخلوط سیب-لیمو

نویسندگان
محجوب شیخ الاسلامی
احمد پدرام نیا
مهدی جلالی
گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
10.22034/FSCT.19.126.175
چکیده
آب­‌میوه­ بخش مهمی از رژیم­های غذایی را در بسیاری از جوامع بشری تشکیل داده که با توجه به مصرف شکر در فرمولاسیون، جایگزینی شکر به منظور حفظ سلامت واجب به نظر می­رسد. در مطالعه حاضر جهت جایگزینی شکر در آب­میوه گازدار بر پایه سیب-لیمو از دو متغیر عصاره استویا در سه سطح (002/0، 0035/0 و 005/0 گرم در لیتر) و قند مایع خرما در سه سطح (60، 80 و 100 گرم در لیتر) استفاده شد. تاثیر عصاره استویا و قند مایع خرما بر ویژگی­های شیمیایی (pH، اسیدیته، قند کل، بریکس، دی اکسید کربن، باقیمانده خشک، چگالی)، حسی و میکروبی مورد ارزیابی قرار گرفت. نتایج نشان داد که اثرات خطی (0001/0>P) و توان دوم (05/0>P) مدل پیش بینی شده عصاره استویا بر pH و اسیدیته و برای قند مایع خرما بر دی اکسید کربن، اسیدیته و چگالی معنی­دار بود. همچنین اثر متقابل دو متغیر مستقل به ترتیب مشخص نمود که برای عصاره استویا مقادیر دی اکسید کربن، بریکس، باقیمانده خشک، اسیدیته و قند کل و برای قند مایع خرما میزان دی اکسید کربن، بریکس، باقیمانده خشک و اسیدیته در ابتدا روندی افزایشی و سپس کاهشی را حاصل کنند. اثرات خطی و توان دوم عصاره استویا و قند مایع خرما بر ویژگی­های حسی طعم، پری دهانی، بافت و رنگ مورد تجزیه و تحلیل قرار گرفت که اختلاف معنی­داری با نمونه شاهد داشتند و تنها مورد استثناء توان دوم عصاره استویا در ویژگی پری دهانی بود که معنی­دار نبود (05/0<P). در نهایت مقادیر بهینه 005/0 گرم در لیتر عصاره استویا و 570/93 گرم در لیتر قند مایع خرما، برای رسیدن به نتایج فیزیکوشیمیایی و حسی مطلوب برای بهره­گیری در فرمولاسیون آب میوه حاصل شد.
کلیدواژه‌ها
آب میوه گازدار
قند مایع خرما
عصاره استویا
خصوصیات کیفی و میکروبی

موضوعات

عنوان مقاله English

The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice

نویسندگان English

Mahjob Sheikholeslami
Ahmad pedram nia
Mehdi Jalali
Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده English



Fruit juice is an important part of the diet in many human societies, and due to the consumption of sugar in the formulation, sugar substitution seems necessary to maintain health. In the present study, to replace sugar in apple-lemon carbonated fruit juice from two variables of stevia extract at three levels (0.002, 0.0035 and 0.005 g/l) and date liquid sugar at three levels (60, 80 and 100 g/l) were used. The effect of stevia extract and date liquid sugar on chemical properties (pH, acidity, total sugar, brix, carbon dioxide, dry residue, density), sensory and microbial were evaluated. The results showed that the linear (P<0.0001) and quadratic (P<0.05) effects of the predicted model of stevia extract on pH and acidity and for date liquid sugar on carbon dioxide, acidity and density were significant. Also, the interaction of two independent variables, respectively, showed that for stevia extract, the amounts of carbon dioxide, brix, dry residue, acidity and total sugar and for date liquid sugar, the amount of carbon dioxide, brix, dry residue and acidity, achieve an increasing trend first and then a decreasing one. The linear and quadratic effects of stevia extract and date liquid sugar on sensory properties of taste, oral fairy, texture and color were analyzed which were significantly different from the control sample and only exception was the quadratic power of stevia extract in the feature of oral fairy, which was not significant (P>0.05). Finally, the optimal values of 0.005 g/l of stevia extract and 93.570 g/l of date liquid sugar were obtained to achieve the desired physicochemical and sensory results for use in fruit juice formulation.

کلیدواژه‌ها English

Carbonated juice
Date liquid sugar
Stevia extract
Quality and microbial properties
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