ارزیابی تاثیر افزودن دی تاگاتوز و اسانس لیمو بر ویژگی‌های کیفی شکلات

نویسندگان
مرجان نوری 1
امیرحسین آگاهی 2
1 استادیار، گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران
2 گروه علوم و صنایع غذایی، واحد رودهن، دانشگاه آزاد اسلامی، رودهن، ایران
10.22034/FSCT.19.132.149
چکیده
شکلات محصولی پرطرفدار و پر مصرف در گروه­های سنی مختلف است اما در سال­های اخیر تحت تاثیر افزایش نیاز مصرف کنندگان به شکلات سالم یعنی کم قند یا بدون قند قرار گرفته است. هدف پژوهش حاضر جایگزین کردن ساکاروز موجود در شکلات با دی تاگاتوز و همچنین بکارگیری اسانس لیمو جهت بهبود خصوصیات بیولوژیک می­باشد. هفت فرمولاسیون شکلات تولید شده شامل درصدهای مختلف تاگاتوز (0، 13، 29 و 47 درصد) و اسانس لیمو (0، 1/0 و 2/0 درصد) بود، سپس آزمون­های میزان رطوبت، چربی، قند قبل و بعد آبکافت، خصوصیات رنگی، سختی بافت، آنتی اکسیدانی، میکروبی و حسی بر روی نمونه­ها انجام شد. نتایج نشان داد رطوبت نمونه­ها (بجز CTL5: حاوی 80/47 درصد تاگاتوز و 1/0 درصد اسانس لیمو) اختلاف معنی داری با شاهد داشتند همچنین میانگین قند قبل از آبکافت نمونه­ها با یکدیگر اختلاف معناداری داشت اما درصد چربی آنها (39/33 تا 41/33 درصد) بدون تفاوت معنی دار بود. حضور اسانس منجر به کاهش سختی نمونه­ها شده است بطوریکه CTL6 (نمونه حاوی 90/47 درصد تاگاتوز و 2/0 درصد اسانس لیمو) با داشتن مقادیر اسانس بیشتر دارای سختی بافت کمتری (61/16 N) بود. دو عامل تاگاتوز و اسانس لیمو بر خصوصیات رنگی تاثیر گذار بودند اما تنها اسانس لیمو بر خصوصیات آنتی اکسیدانی اثر داشت و همه نمونه­ها از لحاظ بار میکروبی در حد استاندارد قرار داشتند. در ارزیابی حسی به نمونه شاهد (96/4) مشابه با نمونه CTL5(92/4) امتیاز پذیرش کلی داده شد. نتایج نهایی این پژوهش، CTL5 را به عنوان مناسبترین فرمولاسیون جهت تولید شکلات سلامتی بخش معرفی کرد.

کلیدواژه‌ها
اسانس لیمو
آنتی اکسیدان
دی تاگاتوز
شکلات
کم شکر

عنوان مقاله English

The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate

نویسندگان English

marjan nouri 1
Amir Hossein Agahi 2
1 Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2 Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
چکیده English

Chocolate is a popular and widely consumed product in different ages, however, the demand of consumers has increased for healthy chocolate with free or low sugar in recent years. The objective of present research is to substitute the sucrose of chocolate with D-tagatose and lemon essential oil for improving biological functions. The seven formulations of chocolate included distinct percentages of D-tagatose (0, 13, 29 and 47 %) and lemon essential oil (0, 0.1 and 0.2 %). Afterwards, the tests were performed on chocolate treatments such as moisture level, fat, sugar content before and after hydrolysis, color perception, hardness, antioxidant, microbial and sensory evaluations. The results demonstrated that moisture of treatments (except CTL5 containing 47.80 % D-tagatose and 0.1 % lemon essential oil) was noticeably different from the control. A significant difference was observed between the average sugars of treatments before hydrolysis, however, there was no considerable difference in fat levels (33.39 to 33.41 %). The essential oil has led to a reduction in hardness, so CTL6 (including 47.90 % D-tagatose and 0.2 % lemon essential oil) with higher essential oil had a lower hardness (16.61 N). D-tagatose and lemon essential oil had an influence on color features, but antioxidant functions were affected only by essential oil and all treatments were within the standard range in terms of microbial load. In sensory assessment, the overall acceptance score was given to the control (4.96) and CTL5 (4.92). The conclusion of present research introduced CTL5 as the most suitable treatment for production of healthy chocolate.

کلیدواژه‌ها English

Lemon Essential oil
Antioxidant
D-tagatose
Chocolate
Low sugar
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