بررسی ویژگی های فیزیکوشیمیایی نوشیدنی فراسودمند برپایه آب نیشکر

نویسندگان
محمد حجتی 1
محمد نوشاد 1
سید محمدعلی نوری 2
کوثر کاکایی 1
1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 دانشگاه علوم پزشکی جندی شاپور
10.22034/FSCT.20.142.50
چکیده
اکثر مصرف‌کنندگان تمایل به استفاده از رژیم های سلامت بخش و فراسودمند در برنامه غذایی روزانه خود دارند. در بین محصولات غذایی، نوشیدنی‌ها گزینه مناسبی جهت غنی‌سازی با ترکیبات زیست فعال هستند. آب نیشکر یک نوشیدنی شیرین و انرژی‌زا بوده که در سال‌های اخیر به‌دلیل ارزش تغذیه ای مورد توجه قرار گرفته است. پژوهش حاضر، به‌منظور بررسی ویژگی‌های فیزیکوشیمیایی، حسی و در نهایت بهینه‌یابی فرمولاسیون نوشیدنی فراسودمند برپایه‌ی آب نیشکر انجام شد. بدین‌منظور فرمولاسیون این نوشیدنی شامل آبلیمو (0، 3 و 6) میلی‌لیتر، زردچوبه (0، 3/0 و 6/0) گرم و عصاره‌ی نعنا (0، 250 و 500) میکرولیتر در هر 100 میلی‌لیتر آب نیشکر به‌وسیله‌ی روش سطح پاسخ و در قالب طرح باکس بنکن بهینه‌سازی شد. که مقادیر pH، اسیدیته، مواد جامد محلول، کدورت، شاخص‌های رنگ، فعالیت آنتی‌اکسیدانی، ترکیبات فنولی و پذیرش‌کلی متغیرهای وابسته‌ی این پژوهش هستند. نتایج نشان دادند که با افزایش مقدار آبلیمو، مقادیر اسیدیته، کدورت، شاخص *L، شاخص *b، ترکیبات فنولی کل، فعالیت آنتی‌اکسیدانی و پذیرش کلی افزایش یافتند درحالی‌که pH، مواد جامد محلول و شاخص *a کاهش پیدا کردند. همچنین با افزایش مقدار زردچوبه، در میزان مواد جامد محلول، شاخص *b و ترکیبات فنولی کل افزایش ناچیزی مشاهده گردید اما فعالیت آنتی‌اکسیدانی و پذیرش کلی نمونه‌ها کاهش یافته بود. افزایش میزان عصاره‌ی نعنا باعث افزایش در کدورت، شاخص *a و *b، ترکیبات فنولی کل و پذیرش کلی نوشیدنی‌ها گردید درحالی‌که باعث کاهش مقادیر مواد جامد محلول و شاخص * L شد. در پایان نوشیدنی آب نیشکر حاوی 6 میلی‌لیتر آبلیمو، 2/0 گرم زردچوبه و 418 میکرولیتر عصاره‌ی نعنا دارای بهترین خواص فیزیکوشیمیایی و بالاترین پذیرش کلی بود که می‌تواند به‌عنوان یک نوشیدنی سلامت‌بخش در صنعت پیشنهاد شود.
کلیدواژه‌ها
نیشکر
عصاره نعنا
خواص عملگرا
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Investigating the physicochemical characteristics of a functional drink based on sugarcane juice

نویسندگان English

Mohammad Hojjati 1
Mohammad Noshad 1
Seyyed Mohammad Ali Noori 2
Kowsar Kakaei 1
1 Agricultural Sciences and Natural Resources University of Khuzestan
2 Ahvaz Jundishapur University of Medical Sciences
چکیده English



The aim of this research was to optimize the formulation of a functional drink based on sugarcane juice using the response surface method (RSM) and in the form of Box Benken design. The ingredients used in the formulation were lemon juice (0.3, 6), turmeric (0.6, 0.3) and mint extract (0, 250, 500) in percentage and their physicochemical properties (pH, acidity, soluble solids, turbidity, color, total phenolic compounds, antioxidant activity) and sensory characteristics were investigated. The results showed that increasing the amount of lemon juice increased acidity, turbidity, L index, b index, phenolic compounds, antioxidant capacity and overall acceptance, but decreased pH, soluble solids and a index. The increase of turmeric caused a slight increase in the amount of soluble solids, b index and total phenolic compounds, while it decreased the antioxidant property and overall acceptance of the samples. With the increase in the amount of mint extract, turbidity, a and b indices, phenolic compounds and overall acceptance increased, but the amount of soluble solids and L index decreased. Finally, the optimization results showed that the sugarcane juice drink containing lemon juice (6%), turmeric (0.2%) and mint extract (418%) had the best physicochemical properties and the highest overall acceptance and can be recommended as a healthy drink in the industry.

کلیدواژه‌ها English

mint extract
Functional properties
Antioxidant activity
Sugar cane
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