مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

اثر جایگزینی سطوح مختلف ساکارز با شیرین کننده استویا بر خصوصیات بافتی، حسی و فیزیکو‌‌‌‌شیمیایی پاستیل میوه ای

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته ی کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشگاه غیر انتفاعی تجن
2 دانش آموخته دکترای تخصصی مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آمل
چکیده
همواره تلاش‌هایی برای تولید محصولات کم‌ یا بدون قند انجام شده است تا مشکلات افراد مبتلا به دیابت را به حداقل رسانده و مصرف این محصولات را برای آن‌ها ممکن سازد. پاستیل میوه ای از محبوب ترین محصولات قنادی به شمار می آید که در تمام سطوح جامعه مورد استفاده قرار می گیرد. از این رو در این پژوهش قابلیت جایگزینی پودر استویا با ساکارز بر ویژگی‌های فیزیکی‌شیمیایی و شاخص‌های حسی دسر پاستیل توت فرنگی در روزهای اول و پنجم پس از آماده‌سازی بررسی گردید. بدین منظور نسبت های مختلف استویا (0، 20، 30، 50، 75 و 100 درصد) وزنی/وزنی جایگزین ساکارز شد. تجزیه و تحلیل داده ها نشان داد که سطوح مختلف پودر استویا در فرمولاسیون دسر ژلاتینی، کلیه خصوصیات فیزیکوشیمیایی، بافتی و حسی را به طور معنی داری (p<0.05) تحت تاثیرقرار داده و موجب افزایش میزان رطوبت و کاهش pH، بریکس، قندکل و سختی بافت در روز اول و پنجم شده است. علاوه بر این، با کاهش درصد ساکارز در روز اول و پنجم، ویسکوزیته کاهش یافت؛ اما با افزودن مقادیر بیشتری از پودر استویا، این کاهش ویسکوزیته جبران شد. در میان تیمارهای آزمایش شده، نمونه‌ای که حاوی 100 درصد پودر استویا بدون ساکارز بود، همواره کمترین امتیاز حسی را کسب کرد. در مقابل، نمونه‌های حاوی 20 و 30 درصد پودر استویا در بسیاری از موارد امتیاز قابل قبولی دریافت کرده و در نتیجه به عنوان بهترین سطوح پیشنهادی برای تولید پاستیل کم‌کالری معرفی می‌شوند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

The Effect of Replacing Different Levels of Sucrose with Stevia Sweetener on the Textural, Sensory, and Physicochemical Properties of Fruit pastille

نویسندگان English

zahra tahmasbian malayeri 1
newsha Omrani khiabanian 2
ghazaleh afshin 1
1 MSc graduated, Department of Food science and technology, Tajan institude, Qaemshahr
2 Ph.D. graduated, Department of Food science and technology, Islamic Azad University, Amol
چکیده English

The rising prevalence of diabetes and increased health awareness have driven the demand for low- and sugar-free confectionery products. Among these, fruit gummies are widely favored across different age groups due to their appealing texture and flavor. This study aimed to evaluate the effects of replacing sucrose with varying levels of stevia sweetener on the physicochemical, textural, and sensory properties of strawberry-flavored gummy desserts. Formulations were prepared by substituting sucrose with stevia powder at 0%, 20%, 30%, 50%, 75%, and 100% (w/w) levels, and evaluations were conducted on days 1 and 5 after production. The results revealed that increasing stevia substitution significantly affected all measured parameters (p<0.05). Moisture content increased, while pH, Brix, total sugar content, and textural hardness decreased in both time points. Additionally, sucrose reduction led to a decrease in viscosity, which was partially compensated by higher levels of stevia. Sensory analysis showed that the sample with 100% stevia substitution consistently received the lowest acceptability scores, whereas the samples containing 20% and 30% stevia were rated favorably by the panelists. Based on these findings, partial replacement of sucrose with stevia at 20–30% levels is recommended for developing reduced-calorie gummy products with acceptable quality attributes.

کلیدواژه‌ها English

Fruit pastille
Stevia
Natural sweetener
Texture analysis
Sensory Characteristics
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