تأثیر پیش تیمار فراصوت و محلول اسمزی کم‌کالری بر کیفیت ورقه‌های موز خشک شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی خوزستان، اهواز، ایران

2 دانشیار گروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران

3 استادیار 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

موضوعات


عنوان مقاله [English]

Effect of Ultrasound and Low Caloric Osmotic Solution Pretreatment on the Quality of Dried Banana Slices

نویسندگان [English]

  • GHANIEH ROUEITA 1
  • MOHAMMAD HOJJATI 2
  • MOHAMMAD NOSHAD 3
1 M.Sc. Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
2 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahwaz, Iran
3 Assistant 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
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