نوع مقاله : مقاله پژوهشی

نویسندگان

1 فارغ التحصیل کارشناسی ارشد علوم و صنایع غذایی دانشگاه صنعتی اصفهان

2 دانش آموخته مقطع کارشناسی ارشد علوم و صنایع غذایی، دانشگاه صنعتی اصفهان

چکیده

مغز گردوی تازه در شرایط نگهداری طبیعی کاملاً فسادپذیر است. این محصول در دوره انبارمانی، اگر شرایط محیطی نامساعد باشد، دچار کپک‌زدگی، تغییر وزن در اثر جذب رطوبت، و واکنش‌های اکسایشی می‌شود. در اثر این تغییرات، بافت محصول تخریب می‌شود و کیفیت آن کاهش می‌یابد. هدف از این پژوهش، بررسی اثر پوشش خوراکی صمغ فارسی بر ماندگاری مغز گردو و پیدا کردن راهکاری برای جلوگیری از جذب رطوبت، واکنش‌های اکسایشی، و فعالیت‌های قارچی است. بدین منظور ابتدا صمغ فارسی جمع‌آوری، خالص‌سازی (جداسازی فاز انحلال‌پذیر از فاز انحلال ‌ناپذیر) و خشک شد. سطح مغز گردو با محلول‌های تهیه ‌شده از جزء محلول صمغ فارسی در غلظت‌های 1 و 2 درصد (وزنی/حجمی) پوشش داده شد. جذب رطوبت، فساد اکسایشی، و آزمون‌های میکروبی بررسی شد. نتایج بررسی‌ها نشان داده است که غلظت 2 درصد صمغ فارسی مانع از جذب رطوبت و تغییر وزن مغز گردو می‌شود و به‌طور معنی‌دار (در سطح 0.05<p ) واکنش‌های اکسایشی را کاهش می‌دهد؛ اما این پوشش تأثیر معنی‌داری بر جلوگیری از رشد کپک در سطح محصول ندارد

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of Farsi Gum Coating on Shelf Life ofWalnu

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