تأثیر نمک‌های قلیایی و عصاره پوست بادام‌زمینی بر ویژگی‌های کیفی بادام‌زمینی روکش‌دار سرخ‌شده و روغن استفاده‌شده در فرآیند سرخ‌کردن

نویسندگان
المیرا بنیادلو 1
افشین جعفرپور 2
ثمر منصوری پور 3
1 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده داروسازی و علوم دارویی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران.
2 استادیار، گروه علوم و صنایع غذایی، دانشکده پیراپزشکی، دانشگاه آزاد اسلامی واحد گرمسار، سمنان، ایران.
3 استادیار، گروه علوم و صنایع غذایی، دانشکده داروسازی و علوم دارویی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران.
10.22034/FSCT.20.139.165
چکیده
هدف از این مطالعه بررسی تأثیر نمک­های قلیایی کربنات سدیم و کربنات پتاسیم و عصاره پوست بادام‌زمینی بر ویژگی‌های کیفی بادام‌زمینی روکش­دار سرخ‌شده در طول ماندگاری و نیز بر ویژگی­های شیمیایی روغن مصرفی در فرآیند سرخ‌کردن بود. بادام‌زمینی روکش‌دار شاهد فاقد نمک‌های قلیایی و عصاره پوست بادام‌زمینی و نمونه‌های دیگر حاوی درصدهای مختلفی از دو نمک‌ قلیایی کربنات سدیم (0/10، 0/12، 0/14) و کربنات پتاسیم (0/16، 0/18 و 0/20) در کنار یکدیگر و یا همراه با 0/02 درصد عصاره پوست بادام‌زمینی بودند. پس از تولید نمونه‌ها اندیس‌های پراکسید و آنیزیدین، میزان جذب روغن، رنگ‌سنجی و ارزیابی حسی بادام‌زمینی‌ها ارزیابی شد. همچنین اندیس‌های یدی، صابونی، پراکسید، آنیزیدین، ترکیبات قطبی و اسیدیته روغن مصرفی بررسی شد. افزودن نمک­های قلیایی باعث کاهش معنادار جذب روغن در بادام‌زمینی شد)0/05> p). در تیمارهایی که علاوه بر نمک‌های قلیایی دارای عصاره پوست بادام‌زمینی بودند اندیس پراکسید و اندیس آنیزیدین کمتری مشاهده شد)0/05> p).افزایش غلظت نمک‌های قلیایی به طور معناداری منجر به کاهش روشنایی، افزایش قرمزی،زردی و شاخص ΔE در نمونه‌های بادام‌زمینی روکش‌دار شد)0/05> p).با افزایش غلظت نمک‌های قلیایی روند کاهشی در امتیازهای ارزیابی حسی مشاهده شد اما استفاده از غلظت‌های 0/10 درصد کربنات سدیم و 0/16 درصد کربنات پتاسیم باعث بهبود معنادار تردی بافت و مقبولیت کلی نسبت به شاهد شد)0/05 > p) و در سایر شاخص‌های حسی نیز تفاوت معناداری نسبت به شاهد ایجاد نشد. نتایج آزمون‌های شیمیایی روغن مصرفی بعد از سرخ‌کردن تمامی تیمارها یکسان شد و نمک‌های قلیایی و عصاره پوست بادام‌زمینی تأثیری در کیفیت روغن نداشتند. اندیس یدی و اندیس صابونی روغن‌های به‌کاررفته برای سرخ‌کردن تمام نمونه‌های بادام‌زمینی کاهش یافت و اسیدیته، اندیس پراکسید و اندیس آنیزیدین افزایش یافت)0/05> p). باتوجه‌به نتایج حاصل شده، برای روکش‌دار کردن بادام‌زمینی در فرآیند سرخ‌کردن، استفاده از غلظت 0/10 درصد کربنات سدیم و 0/16 درصد کربنات پتاسیم به همراه 0/02 درصد عصاره پوست بادام‌زمینی پیشنهاد گردید.
کلیدواژه‌ها
بادام‌زمینی
نمک‌های قلیایی
عصاره پوست بادام‌زمینی
روکش‌دار
سرخ‌کردن

موضوعات

عنوان مقاله English

The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil

نویسندگان English

Elmira Bonyadlou 1
Afshin Jafarpour 2
Samar Mansouripour 3
1 MSc Graduated of Food Science and Technology, Faculty of Pharmacy and Pharmaceutical Sciences, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2 Assistant Prof, Dept. of Food Science and Technology, Faculty of Paramedical, Islamic Azad University Garmsar Branch, Semnan, Iran.
3 Assistant Prof, Dept. of Food Science and Technology, Faculty of Pharmacy and pharmaceutical Sciences,Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
چکیده English

The aim of this study was to see how alkaline salts of sodium carbonate and potassium carbonate, as well as peanut skin extract, affected the qualitative qualities of fried coated peanuts during shelf life, as well as the chemical properties of the oil used in the frying process.Control coated peanuts with no alkaline salts or peanut skin extract, as well as additional samples with varying percentages of two alkaline salts, sodium carbonate (0.10, 0.12, 0.14) and potassium carbonate (0.16, 0.18, and 0.20)next to each other or along with 0.02% peanut skin extract.Following the production of samples, the peroxide and anisidine indices, oil absorption rate, colorimetry, and sensory assessment of peanuts were assessed.The utilized oil's iodine, soap, peroxide, anisidine values, polar compounds, and acidity were also studied.The addition of alkaline salts reduced oil absorption in peanuts significantly (p< 0.05).Lower peroxide and anisidine values were detected in samples containing peanut skin extract in addition to alkaline salts (p<0.05).Increasing the concentration of alkaline salts significantly led to a decrease in brightness, an increase in redness, yellowness, and ΔE in coated peanut samples (p<0.05).The sensory evaluation scores decreased as the concentration of alkaline salts increased, but the use of concentrations of 0.10% sodium carbonate and 0.16% potassium carbonate significantly improved texture crispness and overall acceptability compared to the control (p<0.05).There was no significant difference in other sensory indications as compared to the control.Chemical analysis of used frying oil revealed the same results for all samples, and alkaline salts and peanut skin extract had no effect on the oil's quality.The iodine and soap values of the oils used to fry all peanut samples declined, whereas acidity, peroxide and anisidine values increased.According to the results, it was proposed to coat peanuts in the frying process with 0.10% sodium carbonate,0.16% potassium carbonate, and 0.02% peanut skin extract.

کلیدواژه‌ها English

Peanut
Alkaline Salts
Peanut Skin Extract
Coating
frying
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