ارزیابی تاثیر خشک کردن حرارتی و انجمادی بر ترکیبات شیمیایی و خصوصیات عملکردی تفاله هویج

نویسندگان
زهرا رضوانی 1
امیر گلی 2
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران.
2 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران
10.22034/FSCT.19.128.147
چکیده
متاسفانه در سال های اخیر میزان ضایعات ناشی از فراوری مواد غذایی افزایش یافته است و موجب شده تا محققین صنعت غذا به منظور کاهش مشکلات زیست‌محیطی ناشی از انباشت این ضایعات به دنبال استفاده از آن‌ها برای تولید محصولات جدید دارای ارزش اقتصادی باشند. از میان این ضایعات، می توان به تفاله هویج اشاره کرد که سرشار از ترکیبات مغذی و دارای خصوصیات عملکردی مناسب می‌باشد. در این مطالعه تفاله هویج تازه با استفاده از آون هوای داغ (دمای 0C 60 و 0C 80) و همچنین خشک کن انجمادی خشک شد و کیفیت تفاله خشک از نظر خصوصیات عملکردی(دانسیته توده ای، اندازه ذرات، ظرفیت جذب آب و روغن، خاصیت آنتی اکسیدانی، کاروتنوئید، رنگ و ریز ساختار) و ترکیبات شیمیایی مورد بررسی قرار گرفت. نتایج به دست آمده نشان داد که روش و دمای خشک کردن بر میزان ترکیبات شیمیایی تفاله تاثیر معنا داری دارد. افزایش دمای آون (از 0C 60 به 0C 80) موجب کاهش معنادار رطوبت و چربی شد ولی بر میزان فیبر خام تاثیر معناداری نداشت. نمونه خشک شده به روش انجمادی نیز در مقایسه با نمونه های خشک شده در آون، حاوی کمترین میزان رطوبت بود. همچنین نتایج حاصل از خصوصیات عملکردی نمونه های خشک شده نشان داد که روش و دمای خشک کردن بر محتوای کاروتنوئید و اندازه ذرات نمونه ها تاثیر معناداری ندارد. افزایش دمای آون موجب کاهش معنادار دانسیته توده ای و ظرفیت جذب آب نمونه ها(از 97/15 به 57/14گرم آب بر گرم تفاله خشک) شد. خشک کردن به روش انجمادی نیز در مقایسه با آون، کمترین میزان دانسیته توده‌ای و بیشترین میزان ظرفیت جذب آب و روغن و خاصیت آنتی اکسیدانی را نشان داد. همچنین این نمونه کیفیت رنگ بهتر و تخلخل ساختاری بیشتری داشت. بنابراین، تفاله هویج خشک شده به روش انجمادی می تواند برای غنی سازی محصولات غذایی استفاده شود.
کلیدواژه‌ها
تفاله هویج
خشک کردن
پودر تفاله هویج
خشک کن انجمادی
خصوصیات عملکردی

موضوعات

عنوان مقاله English

Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace

نویسندگان English

zahra rezvani 1
Amir Goli 2
1 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
2 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
چکیده English

Unfortunately, the food processing waste has recently increased, prompting researchers to develop new economical products based on food waste to reduce the environmental problems caused by waste accumulation. Among these, carrot pomace as a nutrient-rich waste with appropriate functional properties can be mentioned. In this study, fresh carrot pomace was dried using a hot-air oven (60℃ and 80℃) and a freeze dryer. Then the dried-pomace quality in terms of functional properties (bulk density, particle size, water and oil holding capacity, antioxidant activity, carotenoid content, color, and microstructure) and chemical compounds were examined. The results showed that the drying method and temperature had a significant effect on pomace’s chemical compounds. A significant decrease in moisture and lipid content was perceived due to the oven temperature increment (from 60℃ to 80℃), while no significant changes were observed in crude fiber content. Freeze-dried samples also had the least moisture content in comparison to the oven-dried samples. Also, the functional properties of the dried samples showed that the drying method and temperature had no significant effect on the carotenoid content and particle size of the samples. The oven temperature increment significantly reduced the bulk density and water holding capacity (from 15.97 to 14.57 g/g). The freeze-dried sample also showed the lowest bulk density, the highest water and oil holding capacity, and antioxidant activity compared to the oven-dried counterpart. It also had better color and more porosity. Therefore, freeze-dried carrot pomace can be used to fortify food products.

کلیدواژه‌ها English

Carrot pomace
Drying
Carrot Pomace Powder
freeze dryer
Functional properties
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