ارزیابی اثر باگاس و پلی ساکارید محلول سویا بر ویژگی‌های تصویری دونات

نویسندگان
محبوبه داراپور 1
بهزاد ناصحی 2
حسن برزگر 3
حسین جوینده 4
1 دانش آموخته کارشناسی ارشد صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران
3 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
4 دانشگاه کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.19.132.387
چکیده
در سال­های اخیر از روش غیر مخرب و سریع پردازش تصویر برای ارزیابی کمی و کیفی ویژگی‌های فراورده­های غذایی با موفقیت استفاده شده است. در این پژوهش نیز اثر فیبر باگاس نیشکر به عنوان یک منبع غنی‌کننده فیبر (25-0 درصد)، پلی‌ساکارید محلول در آب سویا (2-0 درصد) و زمان سرخ کردن (5-2 دقیقه) بر ویژگی‌های تصویری دونات مانند رنگ، تعداد، دانسیته و اندازه حباب­ها، تخلخل، انرژی، همگنی، تباین و آنتروپی مورد بررسی قرار گرفت. یافته‌های حاصل از این پژوهش نشان داد که افزایش فیبر باگاس نیشکر سبب افزایش شاخص a* و کاهش مؤلفه L* و b* پوسته و مغز و تخلخل می‌شود. از سوی دیگر، افزایش دمای سرخ‌کردن زمینه افزایش قرمزی رنگ پوسته و کاهش میزان روشنی رنگ پوسته و تخلخل بافت می‌شود. این در حالی است که پلی‌ساکارید محلول در آب سویا، اثر معنی‌داری بر ویژگی‌های تیمارها نداشت. نتایج بهینه‌یابی هم نشان داد که اگر 58/8 درصد باگاس نیشکر و 36/0 درصد پلی ساکارید محلول سویا به فرمول ضافه شود و نمونه طی 5 دقیقه سرخ شد، بهترین کیفیت حاصل خواهد شد.
کلیدواژه‌ها
فیبر
نیشکر
دونات
پردازش تصویر

موضوعات

عنوان مقاله English

The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts

نویسندگان English

Mahbobe Darapour 1
Behzad Nasehi 2
Hassan Barzegar 3
Hossein Jooyandeh 4
1 M.Sc. graduated of Food Science and Technology, Agricultural Sciences and Natural Resources University ofKhuzestan
2 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran
3 Department of Food Science and Technology, Agricultural Sciences and Natural ResourcesUniversity of Khuzestan
4 Department of Food Science and Technology, Agricultural Sciences and Natural ResourcesUniversity of Khuzestan
چکیده English

In recent years, the non-destructive and fast method of image processing has been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number , density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained.

کلیدواژه‌ها English

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