استفاده از خرمای ضایعاتی در تهیه نوعی آب‌نبات ژله‌ای و بررسی ویژگی های کیفی و حسی آن

نویسندگان
نگین بیگلربیگی 1
سمیه رحیمی 2
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پزشکی آزاد اسلامی، تهران، ایران
2 استادیار، گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری های شیمیایی، سازمان پژوهش های علمی و صنعتی ایران، تهران
10.22034/FSCT.20.139.34
چکیده
امروزه افزایش تقاضا برای غذاهای سلامتی‌بخش، سبب توجه روز افزون به کاربرد ترکیبات طبیعی نظیر انواع میوه ها در فرمولاسیون محصولات غذایی گشته است. در این پژوهش از خرمای ضایعاتی (درجه دو) در فرمولاسیون نوعی آب‌نبات ژله‌ای مغذی (تا 30 درصد) همراه با جایگزینی بخشی از ژلاتین با صمغ آگار (0، 15، 25، و 35 درصد) استفاده شد. سپس نمونه ها از نظر ویژگی های فیزیکوشیمیایی (رطوبت، ماده خشک، فعالیت آبی، خاکستر کل و شاخص های رنگی)، بافتی (سختی، چسبندگی، فنریت، طنابی بودن و شکنندگی) و چشایی مورد ارزیابی قرار گرفته و از آزمون تحلیل واریانس یکطرفه در سطح اطمینان 95 درصد جهت آنالیز آماری استفاده شد. نتایج نشان دادند که با افزودن پوره خرما به فرمولاسیون آب نبات ژله ای، کاهش معناداری در محتوای رطوبت، L* و b* مشاهده گردید (05/0>P) در حالی که میزان خاکستر کل، a* و هم چنین ویژگی های بافتی چسبندگی و طنابی بودن افزایش یافتند (05/0>P). قابل توجه است که افزودن پوره خرما، تاثیر معنی داری بر روی فعالیت آبی و هم چنین ویژگی های بافتی سختی، فنریت و شکنندگی نداشته است (05/0<P). جایگزینی ژلاتین با آگار (تا 35%) در نمونه ها، سبب کاهش محتوای رطوبت و افزایش میزان خاکستر کل، شاخص های رنگی و ویژگی های بافتی چسبندگی در سطح اطمینان 95% گردید (05/0>P) در حالی که اثر آن بر روی سایر ویژگی های بافتی و هم چنین فعالیت آبی معنی دار نبود (05/0<P). مطابق با نتایج ارزیابی چشایی، آب نبات ژله ای تهیه شده از ژلاتین (فاقد آگار)، به عنوان بهترین نمونه شناخته شد که البته ویژگی های فیزیکوشیمیایی و بافتی مناسبی را نیز دارا بود.
کلیدواژه‌ها
خرمای ضایعاتی
آگار
آبنبات ژله ای
غذای فراسودمند

موضوعات

عنوان مقاله English

Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties

نویسندگان English

Negin Biglarbeigi 1
Somayeh Rahimi 2
1 MSc Graduated, Department of Food Science and Technology, Faculty of pharmaceutical sciences, Islamic Azad University of Medical sciences, Tehran, Iran
2 Assistant Professor, Food Technology, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
چکیده English

Nowadays, the increasing demand for healthy foods has led to application of natural ingredients such as fruits in the formulation of food products. In this study, date waste (grade two) has been used in the formulation of a kind of nutritious jelly candy (up to 30%) with substitution of agar gum instead of gelatin (0, 15, 25 and 35%). Then physicochemical properties (moisture, dry matter, total ash, water activity, and color indices), texture characteristics (hardness, adhesiveness, springiness, stringiness and fracturability) and sensorial properties of the samples were analyzed and one-way ANOVA test at significant level of 95% was used for statistical analysis. The result showed that addition of date puree into jelly candy formula decreased moisture content, L* and b*, significantly (P<0.05) while total ash, a*, adhesiveness and stringiness showed an increasing manner (P<0.05). But effect of adding date puree on water activity and other texture characteristics including hardness, springiness and fracturability was not significant (P>0.05). Substitution of gelatin with agar (to 35%) resulted to decrease in moisture content and increase of total ash, color parameters and texture characteristics (P<0.05) while its effect on the other texture characteristics and water activity was not significant (P>0.05). The result of sensory evaluation indicated that the jelly candy containing 100% gelatin (agar free) recognized as the best specimen because of obtaining the suitable physicochemical properties and desirable texture.

کلیدواژه‌ها English

Date waste
agar
Jelly candy
Functional Food
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