مطالعه برخی خواص کیفی و حسی لواشک سیب غنی شده

نویسندگان
مرضیه جوادی فارسانی 1
حسین میرزائی مقدم 2
احمد رجایی 3
1 دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی،دانشگاه صنعتی شاهرود.
2 استادیار،مکانیک بیوسیستم،دانشکده کشاورزی،دانشگاه صنعتی شاهرود.
3 دانشیار،تکنولوژی موادغذایی،دانشکده کشاورزی،دانشگاه صنعتی شاهرود
10.22034/FSCT.19.133.186
چکیده
هدف از این پژوهش غنی سازی لواشک سیب با روغن هسته انار درونپوشانی شده با ذرات کیتوزان- ایزوله پروتئین سویا و در ادامه بررسی خواص کیفی رنگ، بافت و حسی لواشکهای سیب بود. در ابتدا ذرات کمپلکس کیتوزان-ایزوله پروتئین سویا تهیه شدند و سپس برای پایدارسازی امولسیونهای روغن هسته انار (20، 30 و 50 درصد روغن) استفاده شدند. نتایج ضریب خامه ای شدن نشان داد که امولسیون 20 درصد کمترین میزان خامه ای شدن را پس از 14 روز نگهداری داشت. در ادامه، اندازه قطرات و ویسکوزیته امولسیون 20 درصد ارزیابی شد. نتایج نشان داد که اندازه قطرات امولسیون در حد 1 میکرومتر و رفتار جریان امولسیون نیوتنی بود. سپس اثر امولسیون روغن هسته انار (با غلظت‌های 2/0، 5/0 و1 درصد) بر خواص رنگ، بافت و ارزیابی حسی لواشک سیب بررسی شد. نتایج ارزیابی حسی نشان داد که لواشک سیب بدون امولسیون در مقایسه با نمونه‌های که دارای درصد امولسیون بیشتر بودند رنگ روشن‌تری داشت. مقبولیت کلی لواشک ها برای نمونه‌‌ شاهد و2/0 درصد امولسیون تفاوت معنی داری نداشت و بنابراین می توان بیان کرد که استفاده از روغن هسته انار در لواشک سیب به شکل امولسیون تا حد 2/0 درصد مناسب است.
کلیدواژه‌ها
کیتوزان
خواص فیزیکی
امولسیون روغن هسته انار
ایزوله پروتئین سویا

موضوعات

عنوان مقاله English

Study of some qualitative and organoleptic properties of enriched apple leather

نویسندگان English

Marzieh Javadi Farsani 1
hossein mirzaee moghaddam 2
ahmad Rajaei 3
1 Master's student of Food Industry Science and Engineering, Faculty of Agriculture, Shahrood University of Technology.
2 Assistant Professor, Biosystem Mechanics, Faculty of Agriculture, Shahrood University of Technology
3 Associate Professor, Food Technology, Faculty of Agriculture, Shahrood University of Technology
چکیده English

The purpose of this research was to enrich apple leather with pomegranate seed oil encapsulated with chitosan-soy isolate protein particles and to further investigate the color, texture and organoleptic properties of apple leather. At first, chitosan-soy protein isolate complex particles were prepared and then they were used to stabilize pomegranate seed oil emulsions (20, 30 and 50% oil). The results of the creaming index showed that the 20% emulsion had the lowest amount of creaming index after 14 days of storage. Next, the droplet size and viscosity of the 20% emulsion were evaluated. The results showed that the size of the emulsion droplets was about 1 µm and the flow behavior of the emulsion was Newtonian. Then, the effect of pomegranate seed oil emulsion (0.2, 0.5 and 1%) on the color, texture and organoleptic properties of apple leather was investigated. The results of the sensory evaluation showed that the apple leather without emulsion had a lighter color compared to the samples with a higher percentage of emulsion. The overall acceptability of apple leather for the control and the sample with 0.2% emulsion was not significantly different, and therefore it can be said that the use of pomegranate seed oil in apple leather in the form of emulsion up to 0.2% is suitable.

کلیدواژه‌ها English

Chitosan
Physical properties
pomegranate seed oil emulsion
Soy protein isolate
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