ارزیابی پارامترهای حسی پاستیل زنجبیلی با استفاده از روش‌های سطح پاسخ و تحلیل مؤلفه‌های اصلی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 گروه شیمی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، گلستان.

چکیده

در این پژوهش، اثر سطوح متفاوت ژلاتین پای مرغ (3، 5 و 7 درصد) و کنسانتره انگور (60، 70 و 80 درصد) بر پارامتر­های رنگی پاستیل زنجبیلی با استفاده از روش رویه پاسخ و پارامترهای حسی با استفاده از تحلیل مؤلفه ­های اصلی ارزیابی شده است. اثر ضد میکروبی زنجبیل با آزمون میکروبی نمونه­ های پاستیل مطابق استاندارد بررسی و گزارش شد. با افزایش ژلاتین، میزان L* (شفافیت) نمونه پاستیل کاهش و میزان a* (قرمزی) و b* (زردی) آن افزایش داشت و افزایش کنسانتره انگور تأثیر مثبت بر افزایش قرمزی نمونه ­ها گذاشت (0.01<p). مطابق نتایج این پژوهش، میزا3.01 درصد ژلاتین و 60 درصد کنسانتره انگور بهترین شرایط فرمولاسیون پاستیل تعیین شد. در آزمون میکروبی، باکتری‏های اسید لاکتیک، مقاوم به اسید و آنتروباکتریاسه در نمونه‌های حاوی 3 درصد ژلاتین، 60 درصد کنسانتره، 5 درصد ژلاتین، 60 درصد کنسانتره، و 7 درصد ژلاتین، 60 درصد کنسانتره بیشترین رشد را نشان دادند و در بقیه نمونه ­ها هیچ رشدی مشاهده نشد. کپک و مخمر نیز در هیچ یک از نمونه­ ها رشدی نداشتند. در نمونه­ های بدون زنجبیل (شاهد)، بیشترین رشد میکروبی (بالاتر از حد مجاز) مشاهده شد. نتایج آزمون حسی نشان داد که نمونه حاوی 5 درصد ژلاتین و 80 درصد کنسانتره انگور دارای بالاترین امتیاز پذیرش کلی است. در استفاده از روش تحلیل مؤلفه اصلی مشخص شد پذیرش کلی نمونه ­ها با رنگ و مزه و حالت چسبندگی نمونه­ها بیشترین ارتباط را دارد، از این‌رو می­توان با بهبود پارامترهای رنگ، مزه و کاهش حالت چسبندگی در پاستیل، به پذیرش کلی بالایی دست یافت.

تازه های تحقیق

Sensory Parameters Evaluation of Ginger Gummy Confection by Surface Response Methods and Principal Components Analysis

 

S.P. Mojaverian, Z. Raftani Amiri* and H. Shahiri Tabarestani

 

*Corresponding Author: Associated Professor of Department of Food Science and Technology, Sari Agricultural Science and Natural Resources University, Sari, Iran. Email: zramiri@gmail.com

Received: 10  June 2018, Accepted: 20 April 2019  

 

Abstract

In this study, the effects of different levels of chicken feet gelatin (3, 5 and 7%) and different levels of grape concentrates (60, 70 and 80%), as a natural sweetener, on the color parameters of ginger gummy confection were evaluated, using response surface methodology and sensory test results, as well as the principal component analysis. The microbial test of gummy confection samples was performed according to standards. Decrease in L* (transparency) of the gummy confection and increase in a* (redness) and b* (yellowness) levels occurred when the levels of gelatin increased, but an increase in grape concentrates had a direct positive effect on the redness parameters of the samples (p<0.01). Levels of gelatin and grape concentrates, 3.01 and 60% respectively, have been found the best formulation for the gummy confection. In the microbial tests, growths were observed in lactic acid bacteria, acid-resistant bacteria and antibiotic resistance bacteria in GC1 (3% gelatin and 60% grape concentrate), GC4 (5% gelatin and 60% grape concentrate) and GC7 (7% gelatin and 60% grape concentrate), and no growth was observed in the other samples. No growth of mold and yeast occurred in any of the samples. However, in non-ginger (control) samples, the highest microbial growth (above the limit) was observed, indicating a strong antimicrobial effect of ginger. Sensory test results showed that GC6 (5% gelatin and 80% grape concentrate) had the highest overall acceptance. Principal component analysis method also showed that the overall acceptance of the samples is related to the color, taste and stickiness of samples. It is possible to achieve a high overall acceptance by improving the color, tasting and reducing the stickiness of the ginger gummy confection.

 

Keywords: Gelatin of Chicken Feet, Grape Concentrate, Sensory Properties

کلیدواژه‌ها

موضوعات


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