بررسی خواص فیزیکوشیمیایی و حسی ژله تولید شده از پکتین استخراج شده از تفاله انگور رسیده و نارس در شرایط بهینه به روش سنتی و فراصوت

نوع مقاله : پژوهشی اصیل

نویسندگان
کیانوش وکیلیان 1
leila Nateghi 2
صبا بلقیسی 3
لادن رشیدی 3
محمد رضا وفایی 4
1 گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی،ممقان، ایران
2 گروه علوم و صنایع غذایی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی،ورامین، ایران
3 گروه محصولات غذایی و کشاورزی، پژوهشکده صنایع غذایی و فراورده های کشاورزی، انستیتوی پژوهشی استاندارد، کرج، ایران
4 گروه بیوسیستم، واحد تهران غرب، دانشگاه آزاد اسلامی، تهران ، ایران
10.48311/fsct.2025.84042.0
چکیده
همراه با افزایش تولید و فرآوری میوه و سبزیجات، فرآورده­های جانبی زیادی که دارای مواد باارزشی مانند پکتین می­باشند، بوجود می­آید. امروزه پکتین به­عنوان یک ماده ژل کننده، قوام­دهنده، بافت­دهنده و امولسیون­کننده در بسیاری از مواد غذائی کاربرد دارد. از این رو استخراج پکتین از محصولات جانبی فرآوری انگور، می­تواند هم از جنبه اقتصادی و هم زیست­محیطی سودمند باشد. هدف از تحقیق حاضر بررسی استفاده از پکتین­های استخراج شده از تفاله انگور (رسیده و نارس) به روش سنتی و فراصوت در تولید ژله و مقایسه خواص آن با پکتین تجاری (مورد استفاده در نمونه شاهد) بود. پکتین­های استخراج شده از تفاله انگور نارس و رسیده با نسبتهای 75/0 و 5/1 درصد به فرمولاسیون ژله اضافه شد و ویژگیهای شیمیایی، بافتی و حسی ژله بررسی قرار گرفت. نتایج نشان داد که افزایش میزان پکتین از 75/0 به 5/1 باعث کاهش معنی­دار در میزان رطوبت و سینرسیس و افزایش معنی­دار در میزان بریکس و مقادیر سختی، چسبندگی، فنریت، به هم پیوستگی و قابلیت جویدن گردید. از نظر ویژگی‌های حسی، همه نمونه‌های ژله تهیه‌شده از پکتین استخراج شده به روش سنتی و فراصوت و پکتین تجاری، دارای پذیرش بالایی بودند و پانلیست‌ها هیچ اختلاف معنی‌داری بین آنها در ارزیابی طعم، رنگ، بو، بافت و پذیرش کلی مشاهده نکردند. براساس نتایج بدست امده، مشخص گردید که استفاده از پکتین بدست امده از تفاله انگور به روش امواج فراصوت با درجه استریفیکاسیون پایین و میزان گالاکتورونیک اسید بالا، گزینه مناسبی می­تواند برای استفاده در محصولات با میزان شکر کم از جمله ژله­ها (با حضور کلسیم) باشد.

 
کلیدواژه‌ها
پکتین
تفاله انگور رسیده
تفاله انگور نارس
ژله

موضوعات

عنوان مقاله English

Investigation of physicochemical and sensory properties of jelly produced from pectin extracted from ripe and unripe grape pomace under optimal conditions using traditional and ultrasonic methods

نویسندگان English

Kiyanoosh Vakiliyan 1
leila Nateghi 2
Saba Belgheisi 3
Ladan Rashidi 3
Mohammadreza Vafaee 4
1 Department of Food Science and Technology, Mam.C., Islamic Azad University, Mamaghan, Iran
2 Department of Food Science and Technology, VaP.C., Islamic Azad University, Varamin, Iran
3 Department of Food and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), PO Box 31745-139, Karaj, Iran
4 Department of Biosystems Engineering, WT.C., Islamic Azad University, Tehran, Iran
چکیده English

With the increase in the production and processing of fruits and vegetables, many by-products containing valuable substances such as pectin are produced. Today, pectin is used as a gelling, thickening, texturing and emulsifying agent in many foods. Therefore, extracting pectin from grape processing by-products can be beneficial from both economic and environmental perspectives. The aim of the present study was to investigate the use of pectins extracted from grape pomace (ripe and unripe) by traditional and ultrasonic methods in jelly production and to compare its properties with commercial pectin (used in the control sample). Pectins extracted from unripe and ripe grape pomace were added to the jelly formulation at ratios of 0.75 and 1.5 percent, and the chemical, textural and sensory properties of the jelly were investigated. The results showed that increasing the pectin content from 0.75 to 1.5 resulted in a significant decrease in moisture content and syneresis and a significant increase in Brix content and hardness, adhesion, springiness, cohesiveness and chewiness. In terms of sensory properties, all jelly samples prepared from pectin extracted by traditional and ultrasonic methods and commercial pectin had high acceptance and the panelists did not observe any significant differences between them in the evaluation of taste, color, odor, texture and overall acceptance. Based on the results obtained, it was determined that the use of pectin obtained from grape pomace by ultrasonic waves with a low degree of esterification and a high level of galacturonic acid could be a suitable option for use in products with low sugar content, including jellies (with the presence of calcium).



 

کلیدواژه‌ها English

pectin
ripe grape pomace
unripe grape pomace
jelly
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