تأثیر افزودن پودر دانه زنیان بر خواص کیفی و تغذیه ای کرم شکلاتی

نویسندگان
سید حمیدرضا رحیمیان مفرد 1
سیدهادی پیغمبردوست 2
عارف اولاد غفاری 3
1 ﮔﺮوه ﻋﻠﻮم و مهندسی ﺻﻨﺎیﻊ ﻏﺬایﯽ، داﻧﺸﮑﺪه ﮐﺸﺎورزی، داﻧﺸﮕﺎه ﺗﺒﺮیﺰ، تبریز
2 گروه علوم و مهندسی صنایع غذایی - دانشکده کشاورزی - دانشگاه تبریز
3 ﭘﮋوﻫﺸﮑﺪه ﻏﺬایﯽ و ﮐﺸﺎورزی، ﭘﮋوﻫﺸﮕﺎه اﺳﺘﺎﻧﺪارد، تبریز
10.22034/FSCT.20.136.91
چکیده
زنیان (Carum copticum) گیاهی معطر بوده و دانه آن حاوی ترکیبات شیمیایی مهمی چون تیمول، کارواکرول، ترپینن، سیمن و میرسن می‌باشد که خواص ضد‌میکروبی و آنتی اکسیدانی قابل توجهی ارایه می­دهند. لذا هدف از انجام این پژوهش تولید محصول کرم ‌شکلاتی حاوی درصدهای مختلف پودر دانه زنیان به منظور تهیه غذایی فراسودمند با ارزش تغذیه‌ای بالا و حاوی خواص آنتی اکسیدانی مطلوب در نگهداری کرم شکلاتی بود. به همین منظور پودر دانه زنیان در مقادیر صفر تا 5 درصد به فرمولاسیون کرم‌ شکلاتی اضافه شد و تاثیر آن بر ویژگی­های تغذیه‌ای شامل مقدار فیبر، ترکیبات فنولی و آنتی اکسیدانی و خواص تکنولوژیکی و حسی محصول شامل رنگ، سفتی بافت، طعم، قابلیت مالش پذیری و احساس دهانی مورد بررسی قرار گرفت. نتایج نشان داد که با افزودن پودر دانه زنیان عدد پراکسید کرم‌ شکلاتی در طی 75 روز نگهداری بطور معنی­داری (p< 0.05) کاهش یافت. همچنین بررسی ویژگی­های تغذیه­ای کرم‌ شکلاتی حاوی پودر زنیان نشان داد که مقدار ترکیبات فنلی، فیبر و ظرفیت آنتی اکسیدانی محصول در تیمار غنی شده با 5% پودر نسبت به نمونه شاهد افزایش معنی­داری (p< 0.05) نشان داد. با این وجود نتایج ارزیابی حسی نشان داد که با افزودن درصدهای بیشتر پودر دانه زنیان از مقبولیت حسی محصول کاسته شد که علت این امر به دلیل طعم خاص زنیان در فراورده شکلاتی بود که در درصدهای بالاتر از 3 درصد مورد پذیرش ارزیاب ها قرار نگرفت.
کلیدواژه‌ها
کرم شکلاتی
پودر زنیان
فعالیت آنتی اکسیدانی
فیبر
پلی فنول

موضوعات

عنوان مقاله English

Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream

نویسندگان English

Seyed Hamidreza Rahimian Mofrad 1
Seyedhadi Peighambardoust 2
Aref Olad Ghaffari 3
1 Department of Food Science, University of Tabriz, Tabriz 5166616471, IRAN
2 Department of Food Science, University of Tabriz, Tabriz 5166616471, IRAN
3 Food and Agriculture Research Institute, Standard Research Institute, Tabriz, Iran
چکیده English

Ajowan (Carum copticum) is a flavoring plant, which the seeds contain important chemicals such as thymol, carvacrol, terpinene, cymene and myrcene belonging to the group of phenolic compounds with distinct antimicrobial and antioxidant properties. Therefore, the objective of this study was to incorporate different contents of Ajowan seed powder (ASP) in formulation of chocolate cream to enhance its functional and antioxidant properties. For this purpose, ASP was added to the chocolate cream at levels of 0, 1, 2, 3, 4, and 5% (w/w). Nutritional characteristics including the amount of dietary fiber, polyphenolic compounds, antioxidant activity, technological and sensory characteristics such as spread ability, firmness, peroxide value, color, taste, mouthfeel and overall acceptance of the chocolate cream were examined. The results indicated that with the addition of ASP the amount of fiber, polyphenols, acid-insoluble ash and antioxidant capacity were significantly (p< 0.05) increased significantly compared to those measured in control. During the 75 days of storage, peroxide value was significantly (p < 0.05) decreased in the fortified produce with 5% ASP compared to the control. Nevertheless, sensory evaluation showed that increasing ASP level more than 3 % (w/w) led to decrease in overall sensory acceptance due to the fact that flavoring compounds of ASP would interfere in product taste and flavor.

کلیدواژه‌ها English

Chocolate cream
Ajowan powder
Antioxidant activity
Fiber
Polyphenols
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