تأثیر پودر عسل و زنجبیل بر خصوصیات کیفی مخلوط قهوه فوری

نویسندگان
علی عبدالله زاده 1
عباس جلیل زاده 2
حسین شیردل 3
1 دانشجوی کارشناسی ارشد،گروه علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران.
2 گروه علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی
3 استادیار، گروه علوم وصنایع غذایی، واحدماکو، دانشگاه آزاداسلامی، ماکو، ایران
10.22034/FSCT.20.143.190
چکیده
مخلوط قهوه (Coffee Mix) یکی از نوشیدنی‌های فوری محبوب در دنیا است که مصرف فراوانی پیداکرده است. این محصول به دلیل داشتن مقدار قابل‌توجهی شکر در فرمولاسیون می‌تواند مشکلات تغذیه‌ای به دنبال داشته باشد. از طرف دیگر پودر عسل و زنجبیل به دلیل داشتن خواص فراسودمند می‌تواند در فرمول پودر مخلوط قهوه فوری مورد استفاده قرار گیرد، تا هم اثرات ضد تغذیه‌ای شکر را حل نموده و هم از خصوصیات فراسودمند زنجبیل و پودر عسل بهره‌گیری شود. در این پژوهش تأثیر افزودن پودر عسل به‌عنوان جایگزین شکر در مقادیر 0، 5 ، 10، 20، 30 و 35 درصد شکر مصرفی و پودر زنجبیل در مقادیر 0، 05‏/0، 1‏/0، 2‏/0، 3‏/0 و 35‏/0 درصد به فرمولاسیون قهوه فوری 3 در 1 اضافه ‌شده و خصوصیات فیزیکوشیمیایی، ترکیبات فنولی، ظرفیت آنتی‌اکسیدانی و ویژگی‌های حسی و خصوصیات میکروبی مخلوط قهوه مورد ارزیابی قرارگرفت. نتایج تحقیقات نشان داد افزودن پودر عسل و زنجبیل به مخلوط قهوه فوری موجب بهبود خواص فیزیکوشیمیایی و مقبولیت کلی آن می‌گردد. آزمون‌های حسی انجام شده توسط ارزیابها نیز مشخص کرد که تیمار20 درصد پودر عسل و 2‏/0 درصد زنجبیل و تیمار10 درصد پودر عسل و 3‏/0 درصد زنجبیل از نظر مقبولیت کلی، نمونه‌های مطلوبتری بودند. تیمار30 درصد پودر عسل و 3‏/0 درصد زنجبیل بالاترین میزان ترکیبات فنلی و ظرفیت آنتی‌اکسیدانی را داشت.بنابراین مناسب‎ترین تیمار از لحاظ خصوصیات تغذیه‌ای، تیمار 30 درصد پودر عسل و 3/0 درصد زنجبیل بود.
کلیدواژه‌ها
پودر عسل
زنجبیل
مخلوط قهوه
قهوه فراسودمند
ترکیبات فنولی
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

The effect of honey and ginger powder on the quality characteristics of instant coffee mix

نویسندگان English

Ali Abdollahzadeh 1
Abbas Jalilzadeh 2
Hossein Shirdel 3
1 Master's student, Department of Food Science and Industry, Maku Branch, Islamic Azad University, Maku, Iran.
2 Department of Food Science and Industry, Maku Branch, Islamic Azad University
3 Assistant Professor, Department of Food Sciences and Technology, Maku Branch, Islamic Azad University, Maku, Iran
چکیده English

Coffee Mix is one of the most popular instant drinks in the world, which is widely consumed. This product can cause nutritional problems due to the significant amount of sugar in the formulation. On the other hand, due to its beneficial properties, honey and ginger powder can be used in the instant coffee powder formula, to solve the anti-nutritional effects of sugar and to take advantage of the beneficial properties of ginger and honey powder. In this study, the effect of adding honey powder as a substitute for sugar in amounts of 0, 5, 10, 20, 30, and 35% of the consumed sugar and ginger powder in amounts of 0, 0.05, 0.1, 0.2, and 3 0.0 and 0.35% were added to the 3 in 1 instant coffee formulation and the physicochemical properties, phenolic compounds, antioxidant capacity and sensory properties and microbial properties of the coffee mixture were evaluated. The research results showed that adding honey and ginger powder to the instant coffee mixture improves its physicochemical properties and overall acceptability. Sensory tests conducted by the evaluators also determined that the treatment of 20% honey powder and 0.2% ginger and the treatment of 10% honey powder and 0.3% ginger were more favorable samples in terms of overall acceptability. The treatment of 30% honey powder and 0.3% ginger had the highest amount of phenolic compounds and antioxidant capacity. Therefore, the most appropriate treatment in terms of nutritional characteristics was the treatment of 30% honey powder and 0.3% ginger.

کلیدواژه‌ها English

Honey powder
Ginger
Coffee mixture
Functional coffee
phenolic compounds
Antioxidant activity
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