تحقیقات مهندسی صنایع غذایی

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استفاده از فیبر بامبو به عنوان جایگزین چربی در شکلات صبحانه (کرم شکلات) و بررسی ویژگی‌های حسی، بافتی و فیزیکوشیمیایی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناس ارشد. علوم و صنایع غذایی,، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشیار علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

3 پژوهشکده علوم و صنایع غذایی قوچان مشهد ایران

چکیده

فیبر بامبو از گیاهی به نام بامبو متعلق به خانوادۀ ( Poaceae ) استخراج می‌شود و  مانند دیگر فیبرهای گیاهی فاقد هرگونه نقش کالری زایی است. هدف از این پژوهش بررسی امکان تولید شکلات صبحانه، با این فیبر به جای روغن در پنج سطح (صفر،2.5، 4.5، 6.5، 8.5 درصد) است. نتایج بررسی­ها نشان می­دهد که استفاده ازفیبرتا سطح 8.5 درصد اثر معنی‌دار روی مقادیر pH و فعالیت آبی ندارد. مشخص شد با افزایش فیبر در فرمولاسیون شکلات صبحانه، رطوبت و خاکستر بصورت معنی‌داری (0.05>P) افزایش می­یابد. همچنین نتیجۀ آنالیز کالری نشان داد با جایگزینی روغن با فیبر تا سطح 8.5 درصد میزان کالری محصول تا 13.42 درصد کاهش می­یابد. ارزیابی حسی پنج فرمولاسیون شکلات صبحانه نیز حاکی از پذیرش بیشتر نمونۀ تهیه شده با 4.5 درصد فیبر بامبو است. نتایج آنالیز بافت و سنجش ویسکوزیتۀ ظاهری نشان داد که با افزایش درصد فیبر در فرمول، پارامترهای ویسکوزیته ظاهری، سفتی، پیوستگی، چسبندگی و شاخص قوام به صورت معنی‌داری (0.05>P) افزایش می­یابد. بطور کلی  شکلات صبحانۀ تهیه شده با 4.5 درصد فیبر بامبو می­تواند جایگزین مناسبی برای چربی در شکلات صبحانه باشد و فرمول بهینه قادر است 6.35 درصد مقادیرکالری محصول را کاهش دهد.
 

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics

نویسندگان [English]

  • maral khoshkish 1
  • Maryam Gharachorlo 2
  • Samira Yeganehzad 3

2 Associate Professor

3 -

چکیده [English]

Bamboo fiber is extracted from a plant called bamboo belonging to the poaceae family and has no caloric role. This study aims at investigating the possibility of producing breakfast chocolate, while replacing oil with this fiber at five levels, zero, 2.5, 4.5, 6.5, 8.5%. The results showed that replacing oil with fiber up to the level of 8.5% did not have a significant effect on pH values and water activity. It was found that moisture and ash increased significantly (p <0.05), as the fiber increased in the breakfast chocolate formulation). Also, the result of calorie analysis showed that by replacing oil with fiber up to the level of 8.5%, the level of caloric content decreased by 13.42%. The five sensory evaluation of breakfast chocolate formulation also indicated a higher acceptance of the sample prepared with 4.5% bamboo fiber. The results of tissue analysis and measurement of visual viscosity showed that the parameters of visual viscosity, stiffness, cohesion, adhesion and consistency index increased significantly (p <0.05) as the fiber percentage in the formula increased. In general, breakfast chocolate made with 4.5% bamboo fiber can be a good substitute for fat in breakfast chocolate and the optimal formula is able to reduce the caloric content by 6.35%.

کلیدواژه‌ها [English]

  • Sensory Evaluation
  • Texture Analysis
  • Breakfast Chocolate
  • Visual Viscosity
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تحقیقات مهندسی صنایع غذایی
دوره 20، شماره 2 - شماره پیاپی 71
پاییز و زمستان
اسفند 1400
صفحه 151-166
فایل ها
هم رسانی
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