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بررسی اثر پروتئین آب‌پنیر و صمغ دانه کتان بر ویژگی‌های فیزیکی و حسی پاستیل پفی پوره عناب-سیب

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،

2 دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات آموزش

3 استادیار پژوهش، بخش باغبانی ، مرکز تحقیقات کشاورزی و منابع طبیعی خراسان جنوبی، سازمان تحقیقات آموزش و ترویج کشاورزی، بیرجند- ایران.

4 مسئول فنی و مدیر کنترل کیفی شرکت مشهد روستا تیار

چکیده

پاستیل بر پایه میوه‌جات جایگاه ویژه‌ای را در فرهنگ غذایی نوجوانان و جوانان ایفا می‌کند و مصرف مکرر و کافی آن نقش مؤثری در دستیابی به‌سلامت عمومی دارد. در این پژوهش، پاستیل فراسودمند با بافت پفی با استفاده از روش آماری طرح مرکب مرکزی تولید گردید. بدین منظور، پاستیل با استفاده از پوره عناب - سیب به‌عنوان پایه اصلی فرمولاسیون با درصدهای (40:60،20:80 و 60:40 درصد وزنی/وزنی عناب-سیب)، صمغ بذر کتان به‌عنوان ایجادکننده کف به میزان (صفر، 1 و 2 درصد)، کنسانتره پروتئین آب‌پنیر به‌عنوان منبع پروتئین و پایدارکننده کف به میزان (صفر، 10 و 20 درصد) تولید و با استفاده از روش سطح پاسخ، مورد آزمون قرار گرفت. ویژگی‏های فیزیکی پاستیل تولیدی نظیر دانسیته کف ، قدرت نگهداری گاز، بافت، تغییرات رنگی و  ویژگی‌های حسی ارزیابی شد. در تمام موارد، مدل درجه دوم توانست داده‏های آزمایشگاهی را به‌صورت مناسبی برازش داد. نتایج نشان داد، افزایش صمغ در بافت پاستیل باعث افزایش نگهداری گاز و کاهش دانسیته گردید. با افزایش درصد عناب - سیب، در تمامی درصدهای پروتئین آب‌پنیر، سفتی بافت پاستیل به‌صورت خطی افزایش یافت. افزایش میزان صمغ کتان، تغییرات رنگی در ابتدا روند افزایشی و سپس کاهشی داشت . با افزایش درصد عناب- سیب درصد پذیرش کلی افزایش یافت. در حالیکه افزایش درصد صمغ کتان و پروتئین آب‌پنیر تاثیر معنی داری (0.05>p) بر افزایش پذیرش کلی نمونه ها نداشت. شرایط بهینه فرمولاسیون پاستیل پفی با درصد عناب- سیب 57:43 درصد، صمغ بذر کتان 2 درصد و پروتئین آب‌پنیر 13 درصد حاصل شد. در شرایط بهینه قدرت نگهداری گاز، دانسیته کف، تغییرات رنگی، سفتی بافت و پذیرش کلی حاصله به ترتیب 45.55 درصد، 0.244  گرم بر میلی‌لیتر، 150.11،9.59  نیوتن و 4.47 بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille

نویسندگان [English]

  • Elham Azarpazhooh 1
  • Parvin Sharayei 2
  • Hadi Zeraatgar 3
  • Bita Beyzaie 4

1 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

2 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad.

3 3Assistant Professor, Agricultural Engineering Research Department, South Khorasan , Agricultural and Natural Resources Research and Education Center, AREEO, Birjand.

4 Technical manager and quality control manager of Mashhad Tiar village company

چکیده [English]

Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite design. For this purpose, pastilles using jujube-apple puree as the main base of the formulation with percentages (20: 80, 40: 60: and 60:40 w/w of jujube-apple), flaxseed mucilage gum as a foam-forming amount (zero, 1, and 2%), whey protein concentrate as a source of protein and foam stabilizer (zero, 10 and 20%) were produced and tested using the response level method. The physical properties of the produced pastilles such as foam density, gas holding capacity, texture, color changes, and sensory evaluation were evaluated. In all cases, the quadratic model was able to fit the laboratory data appropriately. The results showed that the increase of gum in the pastille tissue increased the gas retention and decreased the density. With increasing the percentage of jujube-apple, in all percentages of whey protein, the firmness of the lozenge texture increased linearly. As the amount of flaxseed increased, the color changes first increased and then decreased. As the percentage of jujube-apple increases, the percentage of overall acceptance increases. While increasing the percentage of flax gum and whey protein had no significant effect on increasing the overall acceptance of samples. The optimal conditions for the formulation of puffy pastille were obtained with the percentage of jujube-apple 57:43%, flaxseed mucillage gum 2% and whey protein 13%. In optimal conditions, gas holding capacity, foam density, color changes, texture stiffness and overall acceptance were 45.55%, 0.244 g/ml, 50.11, 9.59 N and 4.47, respectively.

کلیدواژه‌ها [English]

  • Puffy pastille
  • Whey protein
  • Flaxseed
  • Jujube
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تحقیقات مهندسی صنایع غذایی
دوره 22، شماره 2 - شماره پیاپی 75
پاییز و زمستان 1402
دی 1402
صفحه 1-20
فایل ها
هم رسانی
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