بررسی ویژگی های فیزیکوشیمیایی و حسی نوشیدنی آب سیب حاوی فیبر رژیمی محلول تخم کتان

نویسندگان
فرناز قاسم زاده
اکرم شریفی
گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.22034/FSCT.19.130.47
چکیده
غنی سازی آب میوه‌ها با فیبرهای رژیمی می تواند علاوه بر بهبود کیفیت نهایی نوشیدنی، موجب ارتقاء سلامت مصرف کننده شود. در بین دانه های روغنی، تخم کتان از نظر مقدار اسید آلفا-لینولنیک، فیبر رژیمی محلول و لیگنان غنی است. در این تحقیق فیبر رژیمی محلول تخم کتان به سه روش استخراج قلیایی، آنزیمی و فراصوت استخراج شد و بازده استخراج، ظرفیت نگهداری آب و روغن و رنگ سنجی فیبرهای محلول استخراج شده مورد ارزیابی قرار گرفت. نتایج حاصل نشان داد، فیبر محلول استخراج شده توسط روش فراصوت با بیشترین بازده استخراج، ظرفیت نگهداری آب، ظرفیت نگهداری روغن و دارا بودن بیشترین میزان شاخص L* و کمترین میزان شاخص a* وb* ، به عنوان نمونه بهینه بود و از این فیبر محلول در سطوح 5/0، 1، 5/1 درصد به نوشیدنی آب سیب افزوده شد و خصوصیات فیزیکوشیمیایی و حسی نوشیدنی طی 30 روز نگهداری در دمای یخچال در بازه های زمانی، روز اول، پانزدهم و سی ام مورد ارزیابی قرار گرفت. نتایج نشان داد استفاده از فیبر محلول تخم کتان اثر معنی داری بر بریکس، ماده خشک، pH، کدورت، ویژگی های حسی (طعم، رنگ، عطر، بافت، پذیرش کلی) نوشیدنی آب سیب داشت (05/0(p≤. نتایج آزمون رئولوژیکی نشان داد، همه ی تیمارهای آب سیب حاوی فیبر محلول تخم کتان دارای رفتار غیر نیوتنی بودند. تیمار نوشیدنی حاوی 5/0 درصد فیبر رژیمی محلول از نظر خصوصیات حسی بیشترین امتیاز را کسب کرد. کدورت تیمار نوشیدنی حاوی 5/0 درصد فیبر رژیمی محلول نسبت به سایر تیمارهای حاوی فیبر، کمتر بود. نوشیدنی آب سیب حاوی 5/0 درصد فیبر رژیمی محلول به عنوان تیمار بهینه انتخاب شد. با افزودن فیبر رژیمی محلول تخم کتان به آب سیب می توان نوشیدنی جدید با ویژگی های مطلوب تولید کرد.
کلیدواژه‌ها
نوشیدنی
آب سیب
فیبر رژیمی محلول
تخم کتان

موضوعات

عنوان مقاله English

Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed

نویسندگان English

farnaz ghasem zadeh
Akram Sharifi
Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
چکیده English

Enrichment of fruit juices with dietary fiber can not only improve the final quality of the drink, but also improve the health of the consumer. Among oilseeds, flaxseed is rich in alpha-linolenic acid, soluble dietary fiber and lignan. In this study, dietary solution fiber of flaxseed was extracted by three methods of alkaline, enzymatic and ultrasonic extraction and extraction efficiency, water and oil storage capacity and colorimetry of the extracted soluble fibers were evaluated. The results showed that the soluble fiber extracted by ultrasonic method with the highest extraction efficiency, water holding capacity, oil holding capacity and having the highest L * index and the lowest a * and b * index, was selected as the optimal sample. The optimal sample of soluble fiber was added to apple juice drink at the levels of 0.5%, 1%, 1.5%. Physicochemical and sensory properties of apple juice drink during 30 days of storage at first day, the fifteenth day and the thirtieth day was evaluated. The results showed that the use of flaxseed soluble fiber had a significant effect on brix, dry matter, pH, turbidity, sensory properties (taste, color, aroma, texture, general acceptance) of apple juice drink (p≤0.05). Rheological test showed that all apple juice treatments containing soluble flaxseed fiber had a non-Newtonian behavior. The apple juice drink containing 0.5% of soluble dietary fiber obtained the highest score of sensory properties. Turbidity of apple juice drink containing 0.5% soluble dietary fiber was less than other samples. Therefore, apple juice drink containing 0.5% of soluble dietary fiber selected as an optimal treatment. By adding soluble dietary fiber of flaxseed to apple juice can produce a new drink with favorable characteristics.

کلیدواژه‌ها English

Apple juice
Drink
Flaxseed
Soluble Dietary Fiber
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