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تأثیر پیش تیمار فراصوت و محلول اسمزی کم‌کالری بر کیفیت ورقه‌های موز خشک شده | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 8، دوره 50، شماره 1، فروردین 1398، صفحه 91-100 اصل مقاله (1.01 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2018.260838.665071 | ||
| نویسندگان | ||
| غنیه رویتع1؛ محمد حجتی* 2؛ محمد نوشاد3 | ||
| 1دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی خوزستان، اهواز، ایران | ||
| 2دانشیار گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران | ||
| 3استادیار گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران | ||
| چکیده | ||
| هدف از این تحقیق بررسی تأثیر محلولهای اسمزی شربت ذرت با فروکتوز بالا و شکر در غلظت های 40 و 60 درصد در مقایسه با آب مقطر در مدت زمان 20 و 30 دقیقه فراصوت بر میزان از دست دادن آب، جذب مواد جامد محلول، افت وزن، چروکیدگی، سفتی بافت، رطوبت، شاخصهای رنگی و ویژگیهای حسی برشهای موز خشک شده بود. نتایج نشان دادکه با افزایش زمان فراصوت و غلظت محلول اسمزی بهویژه شربت ذرت با فروکتوز بالا با غلظت 60 درصد، میزان از دست دادن آب، جذب مواد جامد محلول، وزن، سفتی و روشنایی افزایش یافت در حالیکه میزان چروکیدگی و رطوبت نمونهها کاهش یافت. همچنین ویژگیهای حسی موزهای خشک شده با محلولهای اسمزی دارای ظاهر، رنگ، سفتی و پذیرش کلی بهتری بودند. استفاده از پیش تیمار فراصوت به همراه شربت ذرت با فروکتوز بالا به عنوان یک محلول رژیمی و کم کالری جهت خشک کردن موز پیشنهاد میگردد. | ||
| کلیدواژه‌ها | ||
| خشک کردن؛ فراصوت؛ موز؛ شربت ذرت با فروکتوز بالا | ||
| عنوان مقاله [English] | ||
| Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices | ||
| نویسندگان [English] | ||
| GHANIEH ROUEITA1؛ MOHAMMAD HOJJATI2؛ MOHAMMAD NOSHAD3 | ||
| 1M.Sc. Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran | ||
| 2Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran | ||
| 3Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran | ||
| چکیده [English] | ||
| The aim of this study was to investigate the effect of osmotic solutions of high fructose corn syrup and sugar in concentrations of 40 and 60%, compared to distilled water for 20 and 30 minutes assisted ultrasound on water loss, solid gain, weight loss, shrinkage, texture firmness, moisture, color indices and sensory properties of dried banana slices. The results showed that with increasing ultrasound time and concentration of osmotic solutions, especially high fructose corn syrup with 60% concentration, the amount of water loss, solid gain, weight loss, firmness and brightness increased while the amount of shrinkage and moisture content of the samples decreased. The sensory characteristics of dried bananas with osmotic solutions also had the better appearance, color, firmness and overall acceptance. Use of ultrasound pretreatment with high fructose corn syrup as a low-caloric and dietary solution is recommended for banana drying. | ||
| کلیدواژه‌ها [English] | ||
| Drying, Ultrasound, banana, high fructose corn syrup | ||
| مراجع | ||
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