ارزیابی خصوصیات فیزیکوشیمیایی و بافتی مارمالاد بادنجان کم کالری

نویسندگان
مریم ذولفقاری 1
معصومه مهربان 2
مریم اثتی عشری 3
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی، مشهد، ایران
3 استادیار بخش تحقیقات بیوتکنولوژی، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.19.133.359
چکیده
در این مطالعه، کاهش میزان شکر در فرمولاسیون مارمالاد بادمجان با استفاده از شیرین کننده استویا بررسی شده است. بدین منظور دو فاکتور میزان نسبت استویا به ساکارز (001/0، 0025/0 و 0004/0) و درصد کربوکسی متیل سلولز (1/0، 2/0 و 3/0) بر میزان pH، بریکس، ماده خشک، کالری، تغییر رنگ کلی، پذیرش کلی، سفتی، چسبندگی و انرژی لازم برای نفوذ، با استفاده از طرح آماری فاکتوریل در سه تکرار انالیز شد. نتایج نشان دهنده تاثیر معنی­ دار نسبت استویا به کربوکسی متیل سلولز ساکارز بر روی تمامی آزمون ­ها بود. از سوی دیگر، تاثیر گرچه سبب تغییراتی در روند افزایش یا کاهش گردید، اما تنها در خصوص آزمون­های بافتی تاثیر معنی­داری داشت. به طور کلی، جایگزینی شکر با استویا تا حد 0025/0 مطلوب بوده و در صورت افزوده شدن از این مقدار، برخی از خصوصیات مطلوب در مارمالاد بادمجان کاهش یافت. لذا، این فرمولاسیون جدید مارمالاد بادنجان با حفظ خصوصیات مطلوب، در بهبود سلامت جامعه می­تواند نقش خوبی را ایفا نماید.
کلیدواژه‌ها
کم کالری
بادمجان
مارمالاد
استویا
خصوصیات حسی

موضوعات

عنوان مقاله English

Evaluation of physicochemical and textural properties of low calorie eggplant marmalade

نویسندگان English

Maryam Zolfaghari 1
masoomeh Mehraban sangatash 2
Maryam Asnaashari 3
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
3 Department of Biotechnology, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.

کلیدواژه‌ها English

Low calories
Eggplant
Marmalade
Stevia
Sensory properties
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