بررسی تأثیر برخی پوشش های خوراکی بر خواص فیزیکوشیمیایی و حسی قارچ سرخ شده کم چرب (Agaricus bisporus)

نویسندگان
زهرا راستیان 1
عباسعلی ساری 2
امیر دارائی گرمه خانی 3
1 دانش آموخته کارشناسی ارشد، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران،
2 استادیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران ایمیل: sari_abas@yahoo.comsari@basu.ac.ir
3 دانشیار، گروه مهندسی ‌علوم و صنایع غذایی، دانشکده صنایع غذایی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران، ایمیل: amirdaraey@basu.ac.ir
10.22034/FSCT.20.140.80
چکیده
قارچ دکمه ای سفید (Agaricus bisporus) در آشپزی کاربرد زیادی داشته و ارزش غذایی خوبی دارد. امروزه تقاضا برای قارچ خوراکی سرخ شده در حال افزایش است. پوشش های خوراکی می توانند جذب روغن را کاهش داده و ویژگی های کیفی محصولات سرخ شده را بهبود بخشند. در این تحقیق تأثیر آرد گندم (0، 1، 2 و 3 درصد وزنی)، آرد ذرت (0، 1، 2 و 3 درصد) و ژل آلوئه ورا (0، 10، 20 و 30 درصد) بر کیفیت قارچ در طی فرایند سرخ کردن عمیق مورد بررسی قرار گرفت. نتایج نشان داد که پوشش های مختلف سبب کاهش جذب روغن در محصول نهایی شدند (p<0.05). کمترین میزان جذب روغن برای نمونه های پوشش داده شده با 3 درصد آرد گندم و 1 درصد آرد ذرت و 10 درصد ژل آلوئه ورا مشاهده شد. همچنین، پوشش‌های مورد استفاده باعث بهبود راندمان سرخ‌کردن، رطوبت و ویژگی‌های حسی قارچ سرخ ‌شده شد (p<0.05). نتایج رنگ سنجی نشان داد که پوشش های آلوئه ورا و آرد گندم، L (روشنایی) و ΔΕ (اختلاف رنگ) را افزایش دادند. بیشترین مقدار a در نمونه های پوشش داده شده با 3 درصد آرد گندم و کمترین مقدار a (قرمزی) مربوط به نمونه های پوشش داده شده با 3 درصد آرد ذرت بود. بیشترین مقدار b (زردی) در نمونه شاهد مشاهده شد. نتایج نشان داد که استفاده از پوشش‌های ژل آلوئه ورا، آرد گندم و آرد ذرت باعث بهبود خواص کیفی قارچ سرخ‌شده می‌شود. بنابراین استفاده از پوشش های خوراکی در تولید قارچ سرخ شده کم چرب ضروری به نظر می رسد.
کلیدواژه‌ها
قارچ خوراکی سرخ شده
پوشش های خوراکی
آرد ذرت
آرد گندم
ژل آلوئه ورا

موضوعات

عنوان مقاله English

Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus)

نویسندگان English

Zahra Rastian 1
Abbas Ali Sari 2
Amir Daraei Garmakhany 3
1 MSc graduated, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran
2 Assistant Professor, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran, Email: sari_abas@yahoo.com, sari@basu.ac.ir.
3 Associate Professor, Department of food Science and Technology, Faculty of Engineering and Natural resources of Toyserkan, Bu-Ali Sina University, Hamedan, Iran, Email: amirdaraey@basu.ac.ir
چکیده English

White button mushroom (Agaricus bisporus) is widely used in cooking and has good nutritional value. Today, the demand for fried edible mushrooms is increasing. Edible coatings can reduce oil uptake and improve the quality characteristics of fried products. In this study, the effect of wheat flour (0, 1, 2 and 3% w/v), corn flour (0, 1, 2 and 3% w/v) and Aloe vera gel (0, 10, 20 and 30% w/v) on the quality attributes of mushroom during deep fat frying were investigated. The results showed that different coating materials decreased oil absorption in the final product (p<0.05). The lowest amount of oil uptake was observed for samples coated with 3% of wheat flour and 1% corn flour and 10% Aloe vera gel. Also, the used coatings agents improved frying efficiency, moisture content and sensorial properties of fried mushroom (p<0.05). Colorimetric results showed that the Aloe vera and wheat flour coatings, increased L (brightness) and ΔΕ (color difference). The highest a value (redness) was observed in samples coated with 3% wheat flour and the lowest a value was related to the samples coated with 3% corn flour. The highest amount of b value (yellowness) was observed in the control sample. The results showed that the use of the aloe vera gel, wheat and corn flour coatings improved the quality properties of fried mushrooms. Therefore, the use of edible coatings seems necessary in production of low-fat fried mushroom.

کلیدواژه‌ها English

Fried Mushroom
Edible coatings
corn flour
Wheat flour
Aloe Vera gel
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