بررسی افزودن تفاله قهوه عربیکا بر خواص آنتی اکسیدانی، بافتی و حسی شکلات

نویسندگان
ایمان پژمان 1
رضا کاراژیان 2
نجمه گرد نوشهری 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاددانشگاهی کاشمر، کاشمر، ایران
2 استادیار، گروه پژوهشی بیوتکنولوژی صنعتی میکروارگانیسم ها، پژوهشکده بیوتکنولوژی صنعتی، جهاددانشگاهی خراسان رضوی، مشهد، ایران
10.22034/FSCT.19.126.217
چکیده
شکلات به عنوان یکی از پرمصرف­ترین تنقلات در رژیم غذایی مطرح می‌باشد. در سال­های اخیر با مطرح شدن غذاهای فراسودمند، محققان درصدد تقویت محصولات با ترکیبات جایگزین، جهت افزایش اثرات سلامت بخشی آن‏ها هستند. هدف از این پژوهش، جایگزینی پودر تفاله قهوه عربیکا به فرمولاسیون شکلات و بررسی خصوصیات آن بود. پودر تفاله قهوه عربیکا در چهار سطح صفر،20، 40 و 60 درصد به فرمولاسیون شکلات افزوده شد و ویژگی های آنتی‌اکسیدانی، بافتی و حسی ارزیابی شد. نتایج نشان داد با افزایش میزان تفاله قهوه سطح پلی فنل‏ها، فلاونوئید‏ها، همچنین درصد مهار رادیکال آزاد DPPH، در حضور تفاله قهوه افزایش یافت. همچنین نتایج بررسی آنالیز حسی نشان داد که تفاله قهوه اثر منفی قابل توجهی بر خواص بافتی شکلات نداشت و از تقطه نظر احساس بافت دهانی شکلات در حد مطلوب بود. با وجود گسی نامطلوب ناشی از تفاله قهوه، تیمار 60 درصد پایین‏ترین امتیاز از لحاظ پذیرش کلی داشت اما با توجه به طعم مطلوب قهوه عربیکا بر شکلات تیمار 20 درصد بالاترین امتیاز را کسب کرد. با توجه به نتایج آزمون‏ها، می‌توان از این فرآورده به عنوان افزایش بهداشت تغذیه‌ای و سلامت انسان بهره جست. لذا استفاده از مقادیر کمتر از 20 درصد جهت بهبود خواص کیفی و آنتی اکسیدانی پیشنهاد می گردد.
کلیدواژه‌ها
شکلات
فراسودمند
قهوه عربیکا
خصوصیات آنتی اکسیدان

موضوعات

عنوان مقاله English

Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate

نویسندگان English

iman pezhman 1
reza karazhyan 2
najme Gord-Noshahri 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran
2 Assistant Professor, Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
چکیده English

Chocolate is one of the most widely consumed snacks in the diet. In recent years, with the introduction of healthy foods, researchers have sought to enhance products with alternative ingredients to enhance their health effects. The aim of this study was to replace Arabica coffee grounds powder with chocolate formulation and to investigate its properties. Arabica coffee grounds were added to the chocolate formulation at four levels of 0.20, 40 and 60% and its antioxidant, textural and sensory properties were evaluated. The results showed that with increasing the amount of coffee grounds, the level of polyphenols, flavonoids, as well as the percentage of free radical scavenging of DPPH, increased in the presence of coffee grounds. Also, the results of sensory analysis showed that coffee pulp did not have a significant negative effect on the textural properties of chocolate and from the point of view of feeling the oral texture of chocolate was desirable. Despite the unfavorable effect of coffee grounds, the treatment had the lowest score of 60% in terms of general acceptance, but due to the favorable taste of Arabica coffee on chocolate, the treatment received the highest score of 20%. According to the test results, this product can be used as an increase in nutritional health and human health. Therefore, the use of amounts less than 20% is recommended to improve the quality and antioxidant properties.

کلیدواژه‌ها English

Chocolate
Arabica coffee
Antioxidant properties
Functional
1- Eyre, C., 2008. Functional chocolate creeps up on main steam.
2- Le, Y., Feng, Y., Zhu, S., Luo, C., Ma, J. and Zhong, F., 2012. The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder. Journal of Food Composition and Analysis, 25(1), pp.17-23.
3- Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S. and Crozier, A., 2003. Plasma antioxidants from chocolate. Nature, 424(6952), p.1013.
4- Vertuani, S., Scalambra, E., Vittorio, T., Bino, A., Malisardi, G., Baldisserotto, A. and Manfredini, S., 2014. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition. Journal of medicinal food, 17(4), pp.512-516.
5- Nebesny, E., Żyżelewicz, D., Motyl, I. and Libudzisz, Z., 2012. Chocolate and preparation thereof. Polish Patent: P-366273.
6- Haylock, S.J. and Dodds, T.M., 1999. Industrial Chocolate Manufacture and Use. Blackie Academic and Professional: Oxford.
7- Todorovic, V., Redovnikovic, I.R., Todorovic, Z., Jankovic, G., Dodevska, M. and Sobajic, S., 2015. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. Journal of Food Composition and Analysis, 41, pp.137-143.
8- Rahn A, Yeretzian C. Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences. Food chemistry. 2019 Jan 30;272:514-22.
9- Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M., 1999. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology (Vol. 299, pp. 152-178). Academic press.
10- Hassanzadeh, Z. and Hassanpour, H., 2018. Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L. Scientia Horticulturae, 238, pp.83-90.
11- Afoakwa EO, Quao J, Takrama J, Budu AS, Saalia FK. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. Journal of food science and technology. 2013 Dec;50(6):1097-105.
12- Ayaz, F.A. and Bertoft, E., 2001. Sugar and phenolic acid composition of stored commercial oleaster fruits. Journal of Food Composition and Analysis, 14(5), pp.505-511.
13 Sahan, Y., Dundar, A.N., Aydin, E., Kilci, A., Dulger, D., Kaplan, F.B., Gocmen, D. and Celik, G., 2013. Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural Science, 5(2), p.160.
14- Ibrić, A. and Ćavar, S., 2014. Phenolic Compounds and Antioxidant Activity of Cocoa and Chocolate Products. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 42, pp.37-40.
15- Batista, N.N., de Andrade, D.P., Ramos, C.L., Dias, D.R. and Schwan, R.F., 2016. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR. Food Research International, 90, pp.313-319.
16- Sánchez-Moreno, C., Larrauri, J.A. and Saura-Calixto, F., 1999. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Research International, 32(6), pp.407-412
17- Aeschlimann JM, Beckett ST. International inter‐laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies. 2000 Nov;31(5):541-76.
18- Afoakwa EO, Paterson A, Fowler M. Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology. 2008 Apr;226(6):1259-68.
19- Mahdavian Mehr H and Mazaheri Tehrani, M, 2013. The effect of replacing cocoa powder with coffee skin on the physical, textural and sensory properties of dark chocolate.
20- de Melo LL, Bolini HM, Efraim P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference. 2009 Mar 1;20(2):138-43.
21- Budryn, G. and Nebesny, E., 2013. Effect of green and roasted coffee antioxidants on quality and shelf life of cookies and chocolates. Journal of Food Processing and Preservation, 37(5), pp.835-845.
22- Belščak-Cvitanović, A., Komes, D., Benković, M., Karlović, S., Hečimović, I., Ježek, D. and Bauman, I., 2012. Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food research international, 48(2), pp.820-830.