بررسی اثر مستقل سطوح مختلف ژلاتین پای مرغ و ژلاتین تجاری(گاوی) با کره کاکائو بر خواص فیزیکوشیمیایی و حسی شکلات شیری

نویسندگان
سیده عاطفه نبوی
زینب رفتنی امیری
هایده گرجیان
دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.22034/FSCT.21.156.19
چکیده
شکلات شیری یکی از محبوب‌ترین و لذت‌بخش‌ترین خوراکی‌ها است که طرفداران زیادی در تمامی سنین دارد. ترکیب اصلی شکلات، کره کاکائو می‌باشد. از عوامل اصلی عدم ناپایداری حرارتی شکلات پایین بودن دمای ذوب کره کاکائو نسبت به دمای محیط در هوای گرم و مناطق گرمسیر است، بنابراین هدف از انجام این پژوهش جایگزین کردن ژلاتین استخراج شده از پای مرغ با ژلاتین تجاری(گاوی) در غلظت‌های مختلف(0، 3، 5 و 7 درصد) با کره کاکائو برای رسیدن به نقطه ذوب بالا با هدف جلوگیری از ذوب شدن شکلات در دمای بالای مناطق گرمسیر صورت گرفت. در این پژوهش خواص فیزیکوشیمیایی و حسی شکلات شیری بررسی شد و نتایج بدست‌ آمده نشان داد که با افزایش غلظت ژلاتین(پای مرغ و تجاری) دانسیته نمونه‌ها افزایش یافت. سختی نمونه‌های شکلات با افزایش غلظت ژلاتین پای مرغ و افزایش غلظت ژلاتین تجاری(گاوی) کاهش پیدا کرد بطوری که بیشترین میزان سختی بین نمونه‌های حاوی ژلاتین مربوط به نمونه حاوی 3 درصد ژلاتین تجاری(3/5936) و کمترین میزان سختی مربوط به نمونه حاوی 7 درصد ژلاتین پای مرغ(5/5342) است همچنین با بررسی ناهمواری سطحی تیمارها، بیشترین ناهمواری مربوط به نمونه شاهد می‌باشد. ویسکوزیته(گرانروی) ظاهری تیمارها با افزایش غلظت ژلاتین پای مرغ و افزایش غلظت ژلاتین تجاری افزایش یافت. نقطه ذوب نمونه‌ها با افزایش ژلاتین پای مرغ و ژلاتین تجاری(گاوی) بصورت مستقل افزایش یافت. با افزایش سطح ژلاتین پای مرغ و ژلاتین تجاری(گاوی) بصورت مستقل فعالیت آبی تیمارها کاهش پیدا کرد. از لحاظ پارامترهای رنگی(L, a, b) تیمارها مورد بررسی قرار گرفت و بیشترین میزان روشنایی را نمونه حاوی 7 درصد ژلاتین پای مرغ داشته است. از لحاظ حسی، پارامترهای رنگ، طعم، بو، بافت و در نهایت پذیرش کلی شکلات‌ها مورد بررسی قرار گرفت. از لحاظ پارامترها اختلاف معنی‌د‌اری بین نمونه‌ها مشاهده شد و همه نمونه‌ها مقبولیت لازم را داشتند.
کلیدواژه‌ها
بافت
حسی
ژلاتین پای مرغ
شکلات شیری
نقطه ذوب

موضوعات

عنوان مقاله English

Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate

نویسندگان English

Seyedeh Atefeh Nabavi
Zeynab Raftani Amiri
Hayede Gorjian
Sari Agricultural Sciences and Natural Resources University
چکیده English

Milk chocolate is one of the most popular and enjoyable foods, and it has many fans of all ages. The purpose of this research is to replace the gelatin extracted from chicken feet with commercial (bovine) gelatin in different concentrations (0, 3, 5 and 7 percent) with cocoa butter to reach a high melting point with the aim of preventing chocolate from melting at high temperatures in tropical regions. The physicochemical and sensory properties of milk chocolate were investigated, and the obtained results showed that the density of the samples increased with an increase in the concentration of gelatin. The hardness of chocolate samples decreased by increasing the concentration of chicken Feet gelatin and increasing the concentration of commercial gelatin, so that the highest level of hardness among the sample’s containing gelatin was related to the sample containing 3% commercial gelatin (5936.3) and the lowest one was related to the sample containing 7% chicken Feet gelatin (5342.5). Also, by examining the surface roughness of the treatments, the highest roughness is related to the control sample. The apparent viscosity of treatments increased by increasing the concentration of chicken feet gelatin and commercial gelatin. The melting point of the samples increased independently with the addition of chicken feet gelatin and commercial gelatin. By increasing the level of chicken feet gelatin and commercial gelatin, the aqueous activity of the treatments decreased independently. In terms of color parameters (L, a, b), the treatments were investigated, and the sample containing 7% chicken feet gelatin had the highest amount of brightness. From the sensory point of view, the parameters of color, taste, smell, texture and finally the overall acceptance of chocolates were investigated. In terms of parameters, a significant difference between the samples was observed, and all the samples had the required acceptance.

کلیدواژه‌ها English

texture
sensory
Chicken feet gelatin
milk chocolate
Melting point
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