پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شماره‌ها | 6,240 |
| تعداد مقالات | 67,871 |
| تعداد مشاهده مقاله | 115,451,535 |
| تعداد دریافت فایل اصل مقاله | 90,221,553 |
بررسی تاثیر افزودن برخی اجزاء گیاهی بر خصوصیات فیزیکی-شیمیایی و حسی لواشک فراسودمند | ||
| مهندسی بیوسیستم ایران | ||
| دوره 54، شماره 1، فروردین 1402، صفحه 73-87 اصل مقاله (1.05 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2023.344355.665487 | ||
| نویسندگان | ||
| سپیده خراسانی* 1؛ فاطمه شهدادی2؛ اعظم ایوبی3؛ محمد بلوردی4؛ نیلوفر دامغانی5 | ||
| 1گروه علوم و مهندسی صنایع غذایی- دانشکده کشاورزی- دانشگاه شهید باهنر کرمان-کرمان-ایران | ||
| 2گروه علوم و مهندسی صنایع غذایی -دانشکده کشاورزی-دانشگاه شهید باهنر - جیرفت- ایران | ||
| 3گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران. | ||
| 4استادیار، بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران | ||
| 5گروه علوم و مهندسی صنایع غذایی- دانشکده کشاورزی، دانشگاه شهید باهنر کرمان- کرمان- ایران. | ||
| چکیده | ||
| لواشک‌های میوه‌ای، محصولات مغذی هستند که با خشک‌کردن لایه نازکی از پوره یا آب میوه در شرایط خاص تهیه می‌شوند. هدف از این مطالعه بررسی تاثیر برخی اجزاء گیاهی (پسته، گردو، کنجد، شاهدانه و برگ مورینگا) بر خواص فیزیکی‌شیمیایی، حسی و آنتی‌اکسیدانی لواشک آلو بود. میزان 5 درصد از این محصولات گیاهی به فرمولاسیون لواشک آلو اضافه و ویژگی‌هایی مانند pH، اسیدیته، محتوی ویتامین ث، شاخص‌های رنگی، خاصیت مکانیکی (نیروی کششی)، ترکیبات فنولی و خواص آنتی‌اکسیدانی و حسی نمونه‌های لواشک با نمونه شاهد مقایسه شد. نتایج نشان داد کمترین میزان pH (۰/۳) و بیشترین میزان اسیدیته (2/۴وزنی/وزنی) و ویتامین ث (2۱۰ میلی گرم در صد گرم) مربوط به تیمار شاهد بود. افزودن اجزاء گیاهی مختلف باعث افزایش pH و کاهش اسیدیته گردید. اضافه کردن این محصولات باعث افزایش ترکیبات فنولی و فعالیت آنتی‌اکسیدانی نمونه‌ها گردید و بیشترین میزان ترکیبات فنولی (1024میلی گرم در صد گرم) و فعالیت ضدرادیکالی (۵۲ درصد) در تیمارهای حاوی پودر کنجد مشاهده شد. بیشترین میزان نیروی کششی مربوط به تیمار شاهد (۴/۲۵ نیوتن) بود. سایر تیمارها تفاوت معنی‌داری از لحاظ نیروی کششی نشان ندادند (05/0P>). از لحاظ ویژگی‌های حسی، بیشترین امتیازات پذیرش کلی را تیمارهای شاهد و نمونه‌های حاوی مورینگا و پسته کسب کردند. افزودن این محصولات باعث کاهش شاخص روشنایی (L*) و زردی (b*) و افزایش شاخص قرمزی a* نسبت به شاهد گردید. بطور کلی نتایج این پژوهش نشان داد افزودن اجزاء گیاهی مورد بررسی علاوه بر ایجاد تنوع در لواشک باعث افزایش خواص آنتی‌اکسیدانی و ارزش تغذیه‌ای آن می‌گردد. | ||
| کلیدواژه‌ها | ||
| لواشک آلو؛ اجزاء گیاهی؛ شاخص‌های رنگی؛ خواص آنتی اکسیدانی؛ ویژگی‌های حسی | ||
| عنوان مقاله [English] | ||
| The Effect of the Addition of Some Plant Components on Physicochemical and Sensory Properties of Nutraceutical Fruit Leather | ||
| نویسندگان [English] | ||
| Sepideh Khorasani1؛ fatemeh shahdadi2؛ Azam Ayobi3؛ Mohammad Balvardi4؛ Nilofar Dameghani5 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, ShahidBahonar University of Kerman, Kerman, Iran | ||
| 22. Department of Food Science and Technology-Faculty of Agriculture-Shahid Bahonar University-Jiroft- Iran | ||
| 31. Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran. | ||
| 4Assistant Professor Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran. | ||
| 5M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran. | ||
| چکیده [English] | ||
| Fruit leathers are nutritious products that are made by dehydrating a thin layer of fruit puree or juice under specific conditions. The aim of this study was to investigate the effect of various plant components (pistachio, walnut, sesame, hemp and moringa leaves) on the physicochemical, sensory and antioxidant properties of plum leather. The amounts of 5% of these components were added to the plum leather formulation and the pH, total acidity, vitamin C content, color indices, mechanical property (rupture force), phenolic compounds, antioxidant activity, and sensorial properties of these treatments were compared with control. The results showed that the lowest pH (3.0) and the highest acidity (4.2% w/w) and vitamin C content (210 mg/100 g) were related to the control. Addition of different plant components increased the pH and decreased total acidity. Adding these components to plum leather increased the phenolic compounds and antioxidant activity of samples and the highest amount of phenolic compounds (1024 mg/100 g) and antiradical activity (52%) were observed in treatments with sesame powder. The highest amount of rupture force was related to the control (25.4 N). Other treatments did not show a significant difference in terms of rupture force (P> 0.05). In terms of sensorial characteristics, the highest overall acceptance was obtained by control and the samples containing pistachio and moringa leaves. Addition of these components decreased the brightness (L *) and yellowing (b *) indices and increased a * index compared to the control. In general, the results of this study showed that the addition of plant components, in addition to creating new leather formulations, increases their antioxidant properties and nutritional values. | ||
| کلیدواژه‌ها [English] | ||
| Plum leather, plant components, Color indices, Antioxidant Activity, Sensorial properties | ||
| مراجع | ||
|
AOAC, Official methods of analysis, 17th ed. Association of Official Analysis Chemists, Washington, DC (2000). Ballistreri, G., Arena, E., & Fallico, B. (2009). Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L. Molecules, 14, 43584369. Balvardi, M., Ayoubi, A., & HajimohammadiFarimani, R. (2021). Optimization of plum marmalade formulation containing date syrup using constrained mixture design. Food Science and Technology, 18 (112), 223235. (In Persian). Callaway, J.C., Tennil T., & pate, D.W. (2008). Occurrence of omega3 streadonic acid (cis6,9,12,15octadecatetraenoic acid) in hemp (Cannabis sativa L.) seed. Department of Pharmaceutical Chemistry, Kuopio, POB 1627, FIN70211, Kupio, Finland. Diamante, L.M., Siwei, L., Qianqian, X., & Janette, B. (2013). Effects of apple juice concentrate, black carrot concentrate and pectin levels on selected qualities of appleblack carrot fruit leather. Foods, 2, 430443. Dogan, M., & Akgul, A. (2005). Fatty acid composition of some walnut (Juglans regia L.) cultivars from east Anatolia. Grasas y Aceites (Sevilla), 4, 328331. Eitenmiller R.R., Lin, Y.W., & Landen, J., (2008). Vitamin Analysis for the Health and Food Science. 2nd ed. New York: CRC press. FloresSanchez, I.J., & Verpoorte, R. (2008). Secondary metabolism in cannabis. Phytochemistry Reviews, 7 (3), 615639. Fruites and vegetables – Fruite leather – Code of practice. (2012). Iranian National Standard Organization, ISIRI No. 6936. (In Persian). Golzari, M., Rahemi, M., Hassani, D., Vahdati K., & Mohammadi. N. (2013). Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen. Journal of Food Science and Technology. 38(10), 2132. (In Persian). Harandeh, N., & Mansouripour, S. (2021). Effect of Spirulina (Arthrospira) platensis microalgae on physicochemical and sensory properties of kiwi leather. Journal of Health System Research, 16(4), 265271. (In Persian). Ho, L.H., Shafii, N.S., & Shahidan N. (2018). Physicochemical characteristics and sensory evaluation of mixedfruit leather. International Journal of Engineering & Technology, 7 (4), 3641. Jethva, KR., Sutar, RF., Kumar, N. & Vyas, D. (2021). Effect of whey protein on sun dried protein enriched Kesar mango leather. Journal of Pharmacognosy and Phytochemistry, 10(2), 824830. Jongrungruangchok, S., Bunrathep, S., & Songsak, T. (2010). Nutrients and minerals content of eleven different samples of Moringa oleifera cultivated in Thailand. Journal of Health Research, 24(3), 123127. Khashaei, M. (2019). A review of the nutritional composition, medicinal properties, and applications of pistachios. 8th International Conference on Green Gold, Tehran. (In Persian). Klein B., & Perry A, (1982). Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science, 47, 941945. Labuckas, D.O., Maestri, D.M., Perello, M., Martı´nez, M.L., & Lamarque, A.L. (2008). Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chemistry, 107(2), 60712. Lemuel, M., Diamante, X.B., & Janette, B. (2014). Fruit leathers: method of preparation and effect of different conditions on qualities. International Journal of Food Science, 4(2), 110. Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 1279112835. Lin, X., Zhou, L., Li, T., Brennan, C., Fu, X., & Liu, R.H. (2017). Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.). RSC Advances, 10(2), 57515759. Mamade, M.E.D., Carvalho, L.D.D., Viana, E.D.S., Oliveira, L.A.D., Filho, W.D.S., & Ritzinger, R. (2013). Production of dietetiv umbucaja (Spondiassp.): physical, physicochemical and sensorial evaluations. Food and Nutrition Sciences, 4, 461468. Mohammadi, A., & Esmaeilzadeh Kenari, R. (2018) Investigation of antioxidant effect of unsaponifiable matter from Cannabis satival oil on stabilizing of soybean oil. Food Science and Technology. 78(15), 229241. (In Persian). Mohdaly, A.A.A., Smetanska, I., Ramadan, M.F., Sarhan, M. A., & Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34(1), 952 959. Momchilova, M., Zsivanovits, G., MilkovaTomova, L., Buhalora, D., & Dojkora, P. (2016). Sensory and texture characterization of pulm fruit leather. Bulgarian Chemical Communication, 48, 428434. Musa, K. H., Abdullah, A., Jusoh K., & subramaniam, V. (2011). Antioxidant activity of pinkflesh guava (Psidium guajava L.): Effect of extraction techniques and solvents. Food Analytical Methods, 4(1), 100107. Rahmani, Z., Djemoui, D., Saidi, M., & Djemoui, A. (2019). Influence of phenolic compounds on antioxidant capacity of leaves extracts of Moringa oleifra from Tamanrasset region. Journal of Applied and Fundamental Sciences, 11, 111222. Pakand Maragheh, A.R., Peighambardoost, S.H., & Oladghafari, A. (2018). Investigation of chemical properties, bioactive compounds, and antioxidant properties of Moringa oleifera leaf and seed powder. Ninth National Conference on Medicinal Plants and Sustainable Agriculture, March 6 and 7, Hamedan. (In Persian). RadmehrGhadiri, G., & KalbasiAshtari, A. (2011). Investigation of chemical and microbial properties of apple leather. Iranian Journal of Food Science and Technology Research, 7 (4), 329324. (In Persian). Rajaei, A., Barzegar, M., & Sahari, M. (2010). Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts. Iranian Food Science and Technology, 8(1), 111120. (In Persian). Senem S., Canan E.T., Bige, I., Gulşah, O.S., & Omer U.Ç. (2014). Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge, 13(1), 4755. Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products (Sixth Edition). John Wiley and Sons Inc. Sharafatichaleshtori, R., Sharafatichaleshtori, F., Rafieiankopaei, M., & Ashrafi, K. (2011). Ethanolic walnut kernel phenolic compounds and its antimicrobial effect. SSU_Journals, 19(4), 525532. (In Persian). Silva, E.M., Souza, J.N., Rogez, H., Rees, J S., & Larondelle, Y. (2007). Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry, 101, 10121018. Singh Gujral, H., & Singh Brar, S. (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. International Journal of Food Properties, 6(2), 269279. Thiruvengadam. S., Naresh. B., Nivedhaa. G.K., & Ivoromauld, S. (2020). Preparation of fruit leather and fortification with Moringa oleifera. Research Journal of Pharmacy and Technology, 13(4), 161922. Tontul, I., & Topuz, A. (2017). Production of pomegranate fruit leather (Pestil) using different hydrocolloid mixture: An optimization study by mixture design. Journal of Food Process Engineering, 112. Torres, C.A., Romero, L.A., & Diaz, R.I. (2015). Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity. LWTFood Science and Technology, 62(2), 9961003. Were, B.A., Onkware, A.O., Gudu, S., Welander, M., & Carlsson, A.S. (2006). Seed oil content and fatty acid composition in East African sesame (Sesamum indicum L.) accessions evaluated over 3 years. Field Crops Research, 97, 254260. Yang, R.Y., Chang, L.C., Hsu, J.C., Weng, B.B., Palada, M.C., Chadha, M.L., & Levasseur, V. (2006). Nutritional and functional properties of Moringa leaves–From germplasm, to plant, to food, to health. Moringa leaves: Strategies, standards and markets for a better impact on nutrition in Africa. Moringanews, CDE, CTA, GFU. Paris, 19. ZakipourMolkabadi, E., HamidiEsfahani, Z., & Abbasi, S. (2011). Formulation of leather from kiwi fruit losses. Iranian Food Science & Technology Research Journal, 6(4), 263271. (In Persian). Zamankhani, M., & Abdolahi, M. (2020). The effect of orange peel oil on physicochemical, microbiological and sensory properties of plum fruit roll ups. Research and Innovation in Food Science and Technology, 8(4), 369378. (In Persian). Zhang, Z., Liao, L., Moored, J., Wu, T., & Wang, Z. (2009). Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chemistry, 113(1), 160165. | ||
|
آمار تعداد مشاهده مقاله: 135 تعداد دریافت فایل اصل مقاله: 136 |
||