بررسی تاثیر روش خشک کردن بر خواص کیفی و میکروبی لواشک زرشک

نویسندگان
سولماز خجسته منش 1
مسعود دزیانی 1
فاطمه شهدادی 2
1 گروه صنایع غذایی، واحد صوفیان، دانشگاه آزاد اسلامی، صوفیان، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.22034/FSCT.19.128.161
چکیده
این مطالعه با هدف بررسی مقایسه­ای تولید تحت خلاء لواشک زرشک با تولید سنتی گرم خانه­ای انجام گرفت. سه فرمول با سطوح مختلف زرشک (47، 72 و 92 درصد) تهیه و خواص کیفی آنها بررسی شد. نتایج نشان داد که با افزایش درصد پوره زرشک در فرمولاسیون میزان pH کاهش یافت. با افزایش درصد پوره زرشک در فرمولاسیون میزان کشش پذیری افزایش و مقاومت به کشش کاهش یافت. روش خشک کردن تاثیر معنی­داری بر کشش­پذیری و مقاومت به کشش نشان نداد (p>0.05). از لحاظ ویژگی­های حسی، نمونه های حاوی 72 درصد زرشک بیشترین امتیاز طعم و مزه را دریافت کردند. با افزایش درصد پوره زرشک در فرمولاسیون امتیاز بو، رنگ و بافت افزایش یافت و نمونه­های خشک شده با روش تحت خلا امتیازات بو، رنگ و بافت بیشتری نسبت به نمونه­های خشک شده به روش سنتی دارا بودند. نوع روش خشک کردن تاثیر معنی داری بر امتیاز بافت نمونه های لواشک نشان نداد (p>0.05). با افزایش درصد پوره زرشک در فرمولاسیون لواشک میزان ترکیبات فنولی کل و فعالیت آنتی کسیدانی در هر دو روش خشک کردن افزایش یافت. با افزایش دوره نگهداری تعداد کل باکتری­ها، کپک و مخمر افزایش یافت. در پایان دوره نگهداری کمترین شمارش کلی میکروبی در نمونه های لواشک حاوی 92 درصد پوره زرشک خشک شده تحت خلا و بیشترین شمارش کپک و مخمر در نمونه­های لواشک حاوی 47 درصد پوره زرشک خشک شده به روش سنتی مشاهده شد.
کلیدواژه‌ها
لواشک زرشک
خشک کرد تحت خلا
خواص حسی
فعالیت آنتی اکسیدنی

موضوعات

عنوان مقاله English

The effect of drying method on the qualitative and microbial properties of barberry leather

نویسندگان English

Solmaz Khojastehmanesh 1
masoud dezyani 1
Fatemeh Shahdadi 2
1 Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
چکیده English

The aim of this study was to compare the vacuum production of barberry (Berberis vulgaris) leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed.

کلیدواژه‌ها English

Barberry leather
Vacuum Drying
Sensory properties
Antioxidant activity
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