تاثیر فرآیند تغلیظ بر ترکیبات زیست فعال شربت رقیق چغندر قند: بررسی ویژگی های فیزیکوشیمیایی آن

نویسندگان
حبیب نویدی فر 1
بیوک آقا فرمانی 2
شایسته درخشان 3
بهروز کاظم زاده 4
امین کهوریان 5
1 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، واحد مهاباد، دانشگاه آزاد اسلامی، مهاباد، ایران
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، ایران.
3 دانش آموخته کارشناسی زبان انگلیسی، گروه زبان انگلیسی، دانشکده ادبیات و علوم انسانی، دانشگاه ارومیه، ارومیه، ایران
4 دانش آموخته کارشناسی ارشد شیمی کاربردی، گروه شیمی، دانشکده علوم پایه، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
5 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
10.22034/FSCT.19.132.397
چکیده
در این تحقیق اثر فرآیند تغلیظ (اواپراسیون) بر ترکیبات زیست فعال و ویژگی­های کیفی شربت رقیق و شربت غلیظ طی زمان برداشت چغندر بررسی شد. ترکیبات فنولی و آنتوسیانینی شربت رقیق و ویژگی­های کیفی مانند بریکس، درجه­ی خلوص و رنگ محلول مورد توجه بودند. برای این منظور از اوایل مهرماه تا اواخر دی­ماه سال 94 برای شربت رقیق از مرحله­ی آخر فرآیند تصفیه و برای شربت غلیظ از مرحله­ی آخر فرآیند تغلیظ نمونه­برداری شد و کلیه­ی آزمایشات شیمیایی کیفی بر اساس کتاب مرجع ایکومزا انجام شد. در شربت رقیق مقدار آنتوسیانین طی زمان برداشت چغندر ثابت بود، اما مقدار فنول کل در ماه­های اول و چهارم تفاوت معنی­داری داشت. مقدار پروتئین در ماه­های اول، سوم و چهارم تفاوت معنی­داری نداشت. بیشترین بریکس شربت رقیق درماه‌های اول و دوم 14/13% بود و درجه­ی خلوص آن از ابتدا تا انتهای فصل برداشت روند افزایشی داشت. بیشترین رنگ محلول شربت رقیق در ماه­های سوم و چهارم برداشت مشاهده شد. شربت غلیظ در ماه‌های اول و دوم از بیشترین بریکس (به­طور متوسط 53%) برخوردار بود و این شربت در زمان برداشت به جزء ماه دوم، رنگ محلول بالایی داشت. نتایج حاصل از این تحقیق صحت عملکرد فرآیندهای تصفیه و اواپراسیون برای حذف هر چه بیشتر ناخالصی‌های موجود در شربت خام استخراج شده از خلال­های چغندر قند را نشان داد.
کلیدواژه‌ها
تغلیظ کننده
ترکیبات زیست فعال
شربت رقیق و غلیظ
چغندر قند

موضوعات

عنوان مقاله English

The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics

نویسندگان English

Habib Navidi Far 1
Byuk Agha Farmani 2
Shayesteh Derakhshan 3
Behrouz Kazemzadeh 4
Amin Kahorian 5
1 Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mahabad Branch, Islamic Azad University, Mahabad, Iran
2 Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, Tabriz University, Iran
3 Bachelor's degree in English, Department of English, Faculty of Literature and Humanities, Urmia University, Urmia, Iran
4 Master's degree in Applied Chemistry, Department of Chemistry, Faculty of Basic Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
5 Master's Degree in Food Science and Engineering, Faculty of Agriculture, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
چکیده English

In this research, the effect of condensation process (evaporation) on bioactive compounds and qualitative characteristics of thin syrup and thick syrup during beet harvest was investigated. The phenolic and anthocyanin properties of the dilute syrup and the quality characteristics investigated were brix, purity and color of the solution. For this purpose, from the beginning of October to the end of January 2019, samples were taken for thin syrup from the last stage of the purification process and for thick syrup from the last stage of the concentration process, and all the chemical tests related to measuring the characteristics The qualitative data of this study was based on ICUMSA reference book. In dilute syrup, the amount of bioactive compound anthocyanin was constant during the time of beet harvest, there was a significant difference in the amount of total phenol in the first and fourth months, but there was a significant difference in the amount of protein in the first, third and fourth months. He didn't have either. The highest brix of dilute syrup was 13.14% in the first and second months, and its degree of purity increased from the beginning to the end of the harvest season. The highest color of dilute syrup solution was observed in the third and fourth months of harvesting. Thick syrup had the highest Brix (53% on average) in the first and second months, and this syrup had a high soluble color at the time of harvesting, except for the second month. The results of this research show the accuracy of the filtration and evaporation processes in order to remove as much impurities as possible in the raw syrup extracted from sugar beet.

کلیدواژه‌ها English

Thickener
Bioactive compounds
thin and thick syrup
Sugar beet
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