مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی اثر اولئورزین زردچوبه بر بهبود پایداری اکسایشی نودل فوری سرخ شده و ویژگی‌های فیزیکوشیمیایی و حسی آن

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش‌آموخته کارشناسی ارشد ، گروه علوم و مهندسی صنایع غذایی، واحد علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران.
2 استادیار، گروه علوم و مهندسی صنایع غذایی، واحد علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران.
3 استادیار، گروه علوم و صنایع غذایی، واحد گرمسار، دانشگاه آزاد اسلامی، گرمسار، ایران.
10.48311/fsct.2026.117437.82916
چکیده
با توجه به مشکلات موجود در تأمین روغن پالم برای سرخ کردن نودل در ایران و استفاده از روغن‌ کلزا، هدف از این مطالعه افزایش پایداری اکسایشی نودل سرخ شده در روغن کلزا با افزودن اولئورزین زردچوبه می‌باشد. دو گروه نودل با روغن پالم و یا کلزا سرخ گردید. سپس اولئورزین زردچوبه روی نودل‌ها اسپری شد و ویژگی‌های کیفی در طول 120 روز ارزیابی گردید. نمونه‌های ‌حاوی اولئورزین نسبت به شاهد خود با روغن سرخ کردنی یکسان، اندیس پراکسید و آنیزیدین پایین تری را نشان دادند. پس از ۱۲۰ روز، نمونه‌های سرخ شده در روغن کلزا که دارای ۵/۰ و ۷۵/۰ درصد اولئورزین بودند (T9 و T10) نسبت به نمونه سرخ شده در روغن پالم بدون الئورزین (T1)، اندیس پراکسید و آنیزیدین کمتری داشتند(۰۵/۰P<). با افزایش غلظت اولئورزین روند کاهشی در تیوباربیتوریک اسید مشاهده شد. همچنین اندیس اسیدی و دی ان کونژوگه نمونه‌های T8 (25/0 درصد اولئورزین و سرخ شده در کلزا)، T9 و T10 نسبت به T1 یا کمتر و یا غیرمعنادار بود. در انتهای دوره نگهداری، زمان القاء (IP) در نمونه T1 از نمونه T10 کمتر بود و اختلاف معناداری باT9 نداشت. با افزایش میزان اولئورزین، روند افزایشی معناداری در محتوی فنل و فعالیت آنتی‌اکسیدانی مشاهده شد(۰۵/۰>P). از نظر مقبولیت کلی، در پایان دوره نگهداری اختلاف معناداری بین T10 با T1 وجود نداشت و حتی امتیاز نمونه T9 از آن بالاتر بود. بنابراین جایگزین نمودن روغن پالم با روغن کلزا همراه با افزودن اولئورزین زردچوبه به نودل به ویژه در غلظت‌های بالاتر (5/0 و 75/0 درصد) پیشنهاد می‌گردد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Evaluating the Effect of Turmeric Oleoresin on Improving the Oxidative Stability of Fried Instant Noodles and Its Physicochemical and Sensory Characteristics

نویسندگان English

Paniz Kabiri 1
Samar Mansouripour 2
Afshin Jafarpour 3
1 Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran, Iran.
2 Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran, Iran.
3 Department of Food Science and Technology, Ga.C., Islamic Azad University, Garmsar, Iran.
چکیده English

Given the challenges in supplying palm oil (PO) for frying noodles in Iran and the use of rapeseed oil (RO), this study aimed to improve the oxidative stability of noodles fried in RO by incorporating turmeric oleoresin (TO). Two groups of noodles were fried separately in PO and RO. Then, TO was sprayed onto the noodles, and the quality characteristics were evaluated for 120 days. The samples containing oleoresin showed lower peroxide and anisidine values than their control with the same frying oil. After 120 days, samples fried in RO containing 0.5 and 0.75% oleoresin (T9 and T10) had lower peroxide and anisidine values than the sample fried in PO without oleoresin (T1) (P<0.05). A decreasing trend in thiobarbituric acid was observed with increasing oleoresin concentration. The acid value and conjugated diene of samples T8 (0.25% oleoresin and fried in RO), T9, and T10 were also either lower than or not significantly different from those of T1 (P<0.05). At the end of the storage, the IP of T1 was shorter than that of T10, with no significant difference compared to T9. A significant increasing trend was observed in phenol content and antioxidant activity with increasing oleoresin concentration (P<0.05). There was no significant difference in the overall acceptability between T10 and T1 at the end of storage, and the score of T9 was even higher than that of T1. Therefore, it is recommended to replace PO with RO, along with incorporating TO to noodles, especially at higher concentrations (0.5 and 0.75%).

کلیدواژه‌ها English

Fried instant noodles
Turmeric oleoresin
Oxidative stability
Antioxidant
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