تاثیر غنی سازی پودر شکلات داغ با میوه عناب بر ویژگیهای کیفی آن

نویسندگان
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسالمی، ماکو، ایران
2 ستادیار، گروه علوم و صنایع غذایی، واحدماکو، دانشگاه آزاد اسالمی، ماکو، ایران.
چکیده
شکلات داغ (یک نوشیدنی بر پایه کاکائو) به دلیل فواید سلامتی فراوانی که دارد در دهه‌های اخیر محبوبیت پیداکرده است. اما در طی فرآوری پودر پایه‌ی این محصول، مقداری از مواد مغذی این محصول از بین می‌رود. بنابراین، غنی‌سازی یک روش مؤثر برای افزایش محتوای کلی مواد مغذی شکلات داغ است. پودر میوه عناب، حاوی اسید اسکوربیک، اسیدهای تری ترپنیک، اسیدهای فنولیک، اسیدهای آمینه، ساپونین‌ها، سربروزیدها، فلاونوئیدها، پلی ساکاریدها و مواد معدنی است. در این تحقیق پودر میوه عناب به میزان 0، 10، 20 و 30 درصد وزنی- وزنی به فرمولاسیون شکلات داغ افزوده شد و خصوصیات فیزیکی، شیمیایی، حسی و میکروبی؛ میزان ترکیبات فنلی، فلاونوئیدی و ظرفیت آنتی‌اکسیدانی محصول مورد ارزیابی قرار گرفت. نتایج حاصل نشان داد که افزودن پودر عناب توانست سبب افزایش معنی‌دار ترکیبات فنلی کل، ترکیبات فلاونوئیدی و فعالیت آنتی‌اکسیدانی پودر شکلات داغ شود. پودر عناب سبب کاهش میزان قند، چربی و pH محصول و سبب افزایش خاکستر کل و خاکستر محلول در اسید گردید. افزودن پودر عناب تا سطح 20 درصد خواص حسی محصول را بهبود داد ولی افزودن 30 درصد پودر عناب امتیاز پذیرش کلی محصول را از دیدگاه ارزیابان حسی کاهش داد. بنابراین افزودن پودر عناب به میزان 20 درصد به فرمولاسیون پودر شکلات داغ می‌تواند موردپذیرش قرار گیرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The fortification of hot chocolate with Jujube fruit powder

نویسندگان English

Haniye Chokari Dastjerd 1
Abbas jalilzadeh 2
1 Msc student food science, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran
2 Assistant Professor, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran
چکیده English

Hot chocolate (a cocoa-based beverage) has gained popularity in recent decades due to its many health benefits. However, during the processing of the base powder, some of the nutrients in the product are lost. Therefore, fortification is an effective method to increase the overall nutrient content of hot chocolate. Jujube fruit powder contains ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and minerals. In this study, jujube fruit powder was added to hot chocolate powder formulations at 0 (control), 10, 20, and 30%, and the physical, chemical, sensory, and microbial properties; phenolic and flavonoid content, and antioxidant capacity of the product were evaluated. The results showed that the addition of jujube powder significantly increased the total phenolic compounds, flavonoids, and antioxidant activity of the hot chocolate powder. Jujube powder reduced the sugar, fat and pH of the product and increased the total ash and acid-soluble ash. Adding jujube powder up to 20% improved the sensory properties of the product, but adding 30% jujube powder reduced the overall acceptance score of the product from the sensory evaluators' perspective. Therefore, adding 20% ​​jujube powder to the hot chocolate powder formulation can be acceptable.

کلیدواژه‌ها English

Jujube
hot chocolate
phenolic compounds
Antioxidant capacity
cocoa powder
Functional Food
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