ارزیابی ویژگی‌های فیزیکوشیمیایی و حسی پودر نوشیدنی تولید شده از پوره زردآلو و عصاره هویج، با روش خشک کردن کف‌پوشی

نویسندگان
مریم عیوض محمدی
اکرم شریفی
گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.22034/FSCT.22.161.104
چکیده
هدف از این پژوهش، تولید پودر نوشیدنی از پوره زردآلو و عصاره هویج به روش کف‌پوشی و ارزیابی ویژگی‌های فیزیکوشیمیایی و حسی پودر تولید شده بود. ابتدا مخلوط عصاره هویج، پوره زردآلو و عصاره هل تهیه و سپس برخی خصوصیات شیمیایی مخلوط حاصل اندازه‌گیری شد. برای تهیه کف از این مخلوط، عصاره هویج و پوره زردآلو و هل با نسبت 68: 5/28: 5/0 درصد با یکدیگر ترکیب شدند. از آلبومین به مقدار 3 درصد به عنوان ماده کف‌کننده و از مالتودکسترین در سطوح صفر، 10 و 20 درصد به عنوان پایدار کننده کف استفاده شد. خشک کردن کف‌های تهیه شده به دو روش انجمادی و هوای داغ انجام گرفت. خصوصیات فیزیکوشیمیایی و حسی پودرهای تهیه شده اندازه‌گیری شد. روش خشک کردن تاثیر معنی‌داری بر روی درصد رطوبت، ظرفیت آنتی‌اکسیدانی، فنول کل، محتوای بتاکاروتن و ویژگی‌های حسی داشت. در حالی که حلالیت پودر و شاخص قهوه‌ای شدن تحت تاثیر روش خشک کردن قرار نگرفتند. پودرهای خشک شده به روش کف‌پوشی- انجمادی محتوای رطوبت، بتاکاروتن بیشتری در مقایسه با پودرهای خشک شده به روش کف‌پوشی- هوای داغ داشتند. در نمونه‌های خشک شده به روش هوای داغ، محتوای فنول، ظرفیت آنتی‌اکسیدان، و ویژگی‌های حسی بیشتر از نمونه‌ پودرهای خشک شده به روش کف‌پوشی- انجمادی بود. با افزایش غلظت مالتودکسترین، شاخص قهوه‌ای شدن، محتوای بتاکاروتن، محتوای فنول، ظرفیت آنتی‌اکسیدانی و ویژگی‌های حسی کاهش پیدا کردند. علاوه بر این، تیمار صفر درصد مالتودکسترین هوای داغ در ارزیابی حسی برتری نسبی دارد.  پودر تولید شده به هر دو روش کف‌پوشی- انجمادی و کف‌پوشی- هوای داغ ویژگی‌های فیزیکوشیمیایی قابل قبولی داشت.

 

 
کلیدواژه‌ها
پوره زردآلو
عصاره هویج
خشک کردن کف‌پوشی
خشک کردن انجمادی

موضوعات

عنوان مقاله English

Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod

نویسندگان English

Maryam Eyvaz Mohammadi
Akram Sharifi
Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
چکیده English

The purpose of this research was to produce a beverage powder from apricot puree and carrot extract using the foam mat method and to investigate the physicochemical and sensory properties of the produced powder. First, a mixture of carrot extract, apricot puree and cardamom extract was prepared and then some chemical properties of the resulting mixture were measured. To prepare foam from this mixture, apricot, carrot and cardamom extracts were combined with each other with a ratio of 68:28.5: 0.5%. 3% albumin was used as a foaming agent and maltodextrin was used at 0, 10 and 20% levels as a foam stabilizer. The prepared foams were dried by two methods, freezing and hot air. The physicochemical and sensory characteristics of the prepared powders were measured. The drying method had a significant effect on the moisture content, antioxidant capacity, total phenol, beta-carotene content and sensory characteristics. While powder solubility, browning index were not affected by the drying method. Powders dried by foam mat-freezing method had more moisture content, beta-carotene compared to powders dried by hot air method. In samples dried by hot air method, phenol content, antioxidant capacity, and sensory characteristics were higher than samples of powders dried by foam mat freezing method. With increasing maltodextrin concentration, browning index, beta-carotene content, phenol content, antioxidant capacity and sensory characteristics decreased. Maltodextrin concentration had no significant effect on powder solubility. In addition, the 0% hot air maltodextrin treatment has relative superiority in sensory evaluation. In general, the results indicated that the powder produced by both foam mat freezing and hot air methods had acceptable physicochemical characteristics.



 

کلیدواژه‌ها English

apricot puree
carrot extract
foam mat drying
Freeze drying
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