بهینه سازی فرمولاسیون نوشیدنی رژیمی سبزیجات بر پایه آلوئه ورا

نویسندگان
صابر امیری 1
محمدباقر اسدی 2
فرانک مهرنوش 3
پرویز احمدی قشلاق 4
1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ایران.
2 دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، موسسه غیر انتفاعی صبا ارومیه، ایران
3 دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی. دانشکده کشاورزی، دانشگاه ارومیه، ایران.
4 دانشجوی دکتری علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ایران
10.22034/FSCT.2.152.30
چکیده
هدف از این پژوهش، تولید نوشیدنی رژیمی بر پایه آلوئه‌‌ورا و بررسی ویژگی‌های فیزیکوشیمیایی، میکروبی، آنتی اکسیدانی و حسی آن بود. بدین منظور، ژل آلوئه‌‌ورا در غلظت‌های 5، 5/7 و10% طی فرآیند حرارتی با دمای ℃80 به مدت 30 دقیقه (تیمار A) و ℃90 به مدت 3 دقیقه (تیمار B)، اسپارتام در مقادیر 100، 150 و ppm 200 و مدت زمان نگهداری در محدوده 31 روزه با استفاده از طرح آزمایشات فاکتورهای کسری در 34 نمونه مورد مطالعه قرار گرفت. ضمن بررسی ویژگی‌های فیزیکی و شیمیایی و میکروبی و آنتی اکسیدانی و حسی نوشیدنی‌های تولید شده، بهینه سازی بر اساس بیشینه مقدار آلوئه ورا 10 گرم، آسپارتام ppm200 و کمینه مقدار آلوورا به میزان 5 گرم و آسپارتام ppm 100 انجام گردید. استفاده از شیرین کننده آسپارتام با توجه به اینکه احساس شیرینی بسیار بیشتری نسبت به قند‌های ساکاریدی به وجود می‌آورد، در بهبود طعم نوشیدنی بسیار موثر بوده و برای بیماران قندی مفید می‌باشد. با توجه به نتایج آزمون میکروبی، تیمار حرارتی (پاستوریزاسیون) موفق بوده است. همچنین یافته‌های ارزیابی حسی نشان داد بهبود طعم، بو، بهبود بافت و احساس دهانی با افزودن ژل الوئه ورا در نمونه‌ها، هیچ عدم مطلوبی مشاهده نشد که می‌تواند مورد توجه باشد. پس از تعیین مدل‌ها و ترکیب متغییرها توسط نرم افزار دیزاین اکسپرت، نمونه بهینه معرفی شد که حاوی ppm 200 آسپارتام و 10 گرم آلوئه ورا و بهینه فرآیند پاستوریزاسیون، تیمار دوم به مدت 30 دقیقه انتخاب گردید. نتایج حاصل از این تحقیق نشان داد، نوشیدنی رژیمی سبزیجات بر پایه آلوئه ورا می‌تواند به طور موفقیت آمیزی به‌ عنوان یک محصول فراسودمند با ویژگیهای حسی مطلوب و قابل پذیرش برای مصرف کنندگان تولید گردد.
کلیدواژه‌ها
نوشیدنی‌ها
سبزیجات
فرمولاسیون
آلوئه ورا
بهینه سازی

موضوعات

عنوان مقاله English

Optimizing the formulation of aloe vera-based vegetable diet drink

نویسندگان English

Saber Amiri 1
Mohammad Bagher Asadi 2
Farank mehrnoosh 3
پرویز Ahmadigheslagh 4
1 PhD. Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Iran.
2 M.Sc. in Food Science and Engineering, Saba Urmia Non-Profit Institute, Iran (Corresponding author).
3 M.Sc. in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran.
4 Ph.D. candidate in Food Science and Engineering, Faculty of Agriculture, Urmia University, Iran
چکیده English

The aim of this research was to produce a diet beverage based on aloe vera and investigate its physicochemical, microbiological, antioxidant, and sensory properties. To achieve this goal, aloe vera gel at concentrations of 5%, 5.7%, and 10% underwent heat treatment at 80°C for 30 minutes (Treatment A) and 90°C for 3 minutes (Treatment B). Aspartame was added at concentrations of 100, 150, and 200 ppm, and the beverages were stored for a period of 31 days. The study was conducted using a fractional factorial design with 34 samples under investigation. Optimization was performed based on a maximum amount of 10 gr of aloe vera, 200 ppm of aspartame, and a minimum amount of 5 gr of aloe vera and 100 ppm of aspartame. The use of the sweetener aspartame was highly effective in improving the taste of the beverage, as it provides a much sweeter sensation compared to saccharide sugars and is beneficial for diabetic patients. Based on the microbiological test results, the heat treatment (pasteurization) was successful. Furthermore, sensory evaluation showed improvements in taste, aroma, texture, and mouthfeel with the addition of aloe vera gel to the samples with no undesirable characteristics observed. After determining the models and variable combinations using the Design Expert software, an optimized sample was introduced, containing 200 ppm of aspartame, 10 gr of aloe vera, and the optimized pasteurization process, which was Treatment B for 30 minutes. The results of this study indicate that a vegetable-based diet beverage containing aloe vera can be successfully produced as a beneficial product with desirable sensory characteristics that are acceptable to consumers.

کلیدواژه‌ها English

Beverages
vegetables
formulation
Aloe vera
Optimization
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