غنی سازی بستنی تولیدی با آرد هسته و گوشته سنجد

نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران
2 دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 استادیار، موسسه آموزش عالی بصیر، آبیک، قزوین،
چکیده


بستنی محصولی پرمصرف در میان اکثر رده‌های سنی می‌باشد. بستنی موجود در بازار معمولاً از نظر مواد تغذیه ای چون فیبر ناکافی می باشد. لذا در این پژوهش به غنی سازی این محصول با استفاده از ترکیب تغذیه ای سالم سنجد و فیبر آن پرداخته شد. گوشته و هسته سنجد به صورت مجزا به آرد تبدیل شده، در سطوح (2،1 و3%) به بستنی افزوده‌ شد و خواص فیزیکوشیمیایی آن از جمله: pH ، وزن مخصوص، ویسکوزیته، زمان اولین قطره ذوب، ماده خشک، افزایش حجم بستنی (اورران) و رنگ سنجی بررسی شده و طی ارزیابی‌حسی صورت‌گرفته بهترین تیمار مشخص گردید. نتایج فیزیکوشیمیایی بستنی حاوی آرد سنجد (گوشته و هسته) نشان داد: افزایش درصد گوشته و هسته سنجد، باعث کاهشpH شد. کمترین میزانpH مربوط به نمونه حاوی آرد هسته 3% و بیش‌ترین مقدار pH مربوط به نمونه شاهد بود. بیش‌ترین میزان ویسکوزیته (5/1327 سانتی‌پوآز) مربوط به تیمار 3% آرد گوشته‌ سنجد و کمترین میزان مربوط به نمونه شاهد بود. بیشترین مقدار وزن‌مخصوص (15/1) مربوط به تیمار2% و 3% آرد گوشته‌ سنجد و کمترین میزان مربوط به نمونه شاهد بود. همچنین بالاترین ضریب افزایش حجم در نمونه شاهد (97/38%) و کمترین اورران در نمونه ‌حاوی آرد گوشته 3% سنجد مشاهده شد. بر اساس نتایج حاصل از ارزیابی ‌حسی انجام شده تیمار حاوی 2% آرد هسته سنجد مقبولیت بیش‌تری نسبت به سایر تیمارها داشت.
کلیدواژه‌ها

عنوان مقاله English

Enrichment of ice cream produced with kernel flour and elderberry mantle

نویسندگان English

Aneseh Salehi 1
Zeynab Raftani Amiri 1
Ali Motamedzadegan 2
Asieh Hasanzadeh 3
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
2 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
3 , Basir Institute of Higher Education, Abik, Qazvin
چکیده English

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments.

کلیدواژه‌ها English

Ice cream
elderberry core and mantle flour
Fiber
Physicochemical properties
Sensory evaluation
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