اثر شیره توت و صمغ‌های دانه ریحان و کتیرا بر ویژگی‌های فیزیکوشیمیایی، خواص آنتی‌اکسیدانی و خصوصیات حسی شیرکاکائو

نوع مقاله: مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

چکیده

امروزه، تمایل افراد به مصرف غذای سالم و با کیفیت موجبشده است تا تولیدکنندگان مواد غذایی، در فرمولاسیون مواد غذایی از مواد اولیه طبیعی با خواص عملکردی مطلوب استفاده کنند. شیره توت میزان شیرینی کمتری نسبت به شکر دارد و حاوی ترکیبات فنلی و آنتی‌اکسیدانی مفیدی است.در این تحقیق در فرمولاسیون شیرکاکائوی کم‌چرب، شیره توت به میزان برابر شکر مصرفی (9 درصد) و صمغ کتیرا و صمغ دانه ریحان (به ترتیب به میزان 0.3 درصد و 0.5 درصد وزنی/وزنی) به تنهایی و به صورت توأم 0.4 درصد از هر یک از صمغ‌ها (وزنی/وزنی)، به‌ جای هیدروکلوئیدهای تجاری استفاده شد. ویژگی‌های فیزیکوشیمیایی، مقدار ترکیبات فنلی، میزان مهار رادیکال‌های آزاد (IC50) و خصوصیاتحسی در روز اول تولید ارزیابی شدند. نتایج بررسی­ها نشان داد با کاربرد شیره توت به جای شکر و استفاده از صمغ‌های کتیرا و دانۀ ریحان در شیر کاکائوی کم­چرب مقدار ساکارز، IC50، رسوب و *L در مقایسه با شاهد به طور معنی‌داری کاهش و میزان ترکیبات فنلی، ویسکوزیته، *a و *b به‌طور معنی‌داری (0.05p) افزایش می­یابد. نتایج ارزیابی حسی نشان داد استفاده از صمغ کتیرا و صمغ دانه ریحان به ترتیب در غلظت‌های 0.3 و 0.5 درصد، تفاوت معنی‌داری روی تمامی ویژگی‌های حسی تیمارها، در مقایسه با نمونه شاهد، ایجاد نمی­کند. از آنجا که نمونه شیرکاکائوی کم ­چرب حاوی 0.5 درصد صمغ دانه ریحان و شیره توت، در مقایسه با نمونه شاهد، بالاترین میزان ترکیبات فنلی، پایین‌ترین میزان IC50 و به میزان کمتری ساکارز و رسوب به­ دست داده و خواص کیفی مطلوب (عطر و بو، طعم و مزه، رنگ، بافت و پذیرش کلی) را نشان داده است، تیمار مذکور به ‌عنوان تیمار برتر از لحاظ خواص سلامت بخشی، خواص کیفی و مطلوب بودن انتخاب گردید.
 

تازه های تحقیق

Effect of Mulberry Syrup and Basil Seed and Tragacanth Gums on Physicochemical, Antioxidant and Sensory Characteristics of Chocolate Milk

 

L. Nateghi*, M. Ahmadi and A. Shahablavasani

 

*Corresponding Author: Asistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Email: leylanateghi@yahoo.com

Received:  15 May 2018 , Accepted: 20 April 2019   

 

Abstract

Nowadays, people's willingness to consume healthy and high-quality food products has led food producers to use natural ingredients with good functional properties in food formulations. Mulberry syrup has lower sucrose content in comparison with sugar and contains potent phenolic and antioxidant compounds. In this research, and in producing chocolate milk, mulberry syrup replaced with sugar at the same concentration (9%); tragacanth and basil gums (0.3% and 0.5% respectively )each one  alone and in combination (0.4% of each) were used as a replacement with commercial hydrocolloids. Physicochemical characteristics, phenolic compounds, free radical concentration (IC50) and sensory evaluations were investigated on the first day of production of chocolate milk. The results indicated  that by replacing mulberry syrup with sugar and using tragacanth and basil gums in chocolate milk formulation, the amounts of sucrose, IC50, sediment and L* levels decreased (p≤0.05) and the phenolic compounds, viscosity, a* and b* increased significantly (p≤0.05). The results of the sensory evaluation indicated that tragacanth and basil gums in concentrations of 0.3 and 0.5% respectively did not affect all sensory characteristics of the treatments as compared to the control treatment. In comparison to control treatment, low-fat chocolate milk treatment, containing mulberry syrup and 0.5% of basil gum, showed the highest amount of phenolic compounds and the lowest rate of IC50, lower sugar content and sediment, and proper qualitative properties (odor, taste, color, texture and overall acceptance); so, this treatment was consider as superior treatment in terms of health, qualitative and desirable properties.

 

Keywords: Low fat formulation, Sucrose, Tragacanth gum, Sugar substitute

کلیدواژه‌ها

موضوعات


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