بررسی اثر کاربرد عصاره تفاله حاصل از آب‌گیری انگور قرمز (Vitis vinifera L. cv. Rish baba) بر پایداری اکسایشی، خواص تغذیه‌ای و حسی بیسکویت

نویسندگان
1 استادیار گروه مهندسی علوم و صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی،لاهیجان، ایران،
2 دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
3 دانش‌آموخته‌ی دکتری مهندسی علوم و صنایع‌غذایی، واحد تحقیق و توسعه، شرکت آسیاشور، تبریز، ایران.
چکیده
افزایش ارزش تغذیه­ای و ایمنی بیسکویت به عنوان یک فراورده غلات با میزان مصرف بالا از اهمیت خاصی برخوردار است. هدف از این پژوهش بررسی تاثیر کاربرد عصاره به­دست آمده از تفاله انگور قرمز (RGWE) (0، 2 و 4 درصد) بر خصوصیات تغذیه­ای (فنول کل، درصد بازدارندگیDPPH ، میزان آنتوسیانین و محتوای آکریل آمید)، پایداری اکسیداتیو (عدد پراکسید، اندیس آنیزیدین و توتوکس)، شاخص­های رنگی و حسی در بیسکویت می­باشد. نتایج نشان داد که افزودن عصاره تفاله انگور قرمز، منجر به افزایش میزان فنول کل و فعالیت آنتی­اکسیدانی در نمونه­های بیسکویت شد. علاوه بر این، نمونه­های حاوی این عصاره میزان آنتوسیانین بیشتری را نیز دارا بودند. همچنین عصاره تفاله در غلظت­های بالاتر باعث کاهش میزان آکریل­آمید و افزایش پایداری به اکسیداسیون در نمونه­ها شده و اثر معنی­داری (05/۰< p) بر بهبود خصوصیات تغذیه­ای بیسکویت­های تولیدی داشت. نتایج به­دست آمده نشان داد که پارامتر­های رنگی نمونه­های بیسکویت (b*، a* L*,) تحت تاثیر غنی­سازی با عصاره تفاله انگور تغییرات معنی­داری (05/۰< p) داشتند؛ به­طوریکه با افزودن عصاره میزان قرمزی نمونه­های بیسکویت افزایش یافته و میزان روشنایی آن­ها کاهش یافت. همچنین نتایج ارزیابی حسی نشانگر میزان پذیرش کلی بالاتر نمونه­های بیسکویت حاوی 4 درصد عصاره تفاله انگور قرمز بود. در کل نتایج این پژوهش نشانگر امکان کاربرد عصاره تفاله انگور قرمز در تولید بیسکویت بوده که می‌تواند به­عنوان محصولی جدید با طعم مطلوب و خواص تغذیه­ای مناسب برای مصرف­کنندگان تولید گردد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit

نویسندگان English

mandana tayefe 1
Ainaz Alizadeh 2
Mitra Soofi 3
1 Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 091113364290, m.tayefe@yahoo.com.
2 Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran, 5157944533,09123309182, a.alizadeh@iaut.ac.ir
3 Ph.D in Food Science and Technology, Research and Development Department, AsiaShoor Company, Tabriz, Iran, 5167757935 , 09144199653, Soofi@taravatco.com
چکیده English

Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.

Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.

کلیدواژه‌ها English

: Acrylamide
Biscuit
Nutritional Value
Red grape
Waste extract
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