نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشگاه فردوسی مشهد
2 دکتری علوم و صنایع غذایی، دانشگاه فردوسی مشهد، ایران.
چکیده
در این مطالعه ویژگیهای فیزیکوشیمیایی دونات سرخ شده طی دوره نگهداری 7 روزه تحت تأثیر افزودن عصاره چای سبز (0، 100، 150 و 200 پی پی ام) و اسید آسکوربیک (0، 50، 100 و 150 پی پی ام) با استفاده از روش تحلیل مؤلفه اصلی بررسی شد. نتایج حاصل نشاندهنده وابستگی ویژگیهای فیزیکوشیمیایی به غلظت‌های تحت بررسی اسید آسکوربیک و عصاره چای سبز به عنوان جایگزین‌های آنتی اکسیدانی در محصول بود. هر یک از این ترکیبات در غلظت‌های پایین اثر پروکسیدانی و با افزایش غلظت اثر آنتیاکسیدانی از خود نشان دادند. اسید آسکوربیک در غلظت‌های 50 و 100 پی پی ام به عنوان پروکسیدان موجب تأثیرگذاری بر ویژگیهای بافتی و ظاهری شد و در غلظت 150 پی پی ام اثر آنتیاکسیدانی ضعیفی از خود نشان داد. عصاره چای سبز (با در نظر گرفتن تأثیرگذاری بیشتر ویژگی های آنتیاکسیدانی در غلظت 200 پی پی ام) روند مشابه با اسید آسکوربیک نشان داد.
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
Evaluatingthe Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA)
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