بررسی تاثیر افزودن برخی اجزاء گیاهی بر خصوصیات فیزیکی-شیمیایی و حسی لواشک فراسودمند

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی- دانشکده کشاورزی- دانشگاه شهید باهنر کرمان-کرمان-ایران

2 گروه علوم و مهندسی صنایع غذایی -دانشکده کشاورزی-دانشگاه شهید باهنر - جیرفت- ایران

3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران.

4 استادیار، بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران

5 گروه 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

موضوعات

عنوان مقاله [English]

The Effect of the Addition of Some Plant Components on Physicochemical and Sensory Properties of Nutraceutical Fruit Leather

نویسندگان [English]

  • Sepideh Khorasani 1
  • fatemeh shahdadi 2
  • Azam Ayobi 3
  • Mohammad Balvardi 4
  • Nilofar Dameghani 5
1 Department of Food Science and Technology, Faculty of Agriculture, ShahidBahonar University of Kerman, Kerman, Iran
2 2. Department of Food Science and Technology-Faculty of Agriculture-Shahid Bahonar University-Jiroft- Iran
3 1. Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
4 Assistant Professor Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
5 M.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

The Effect of the Addition of Some Plant Components on Physicochemical and Sensory Properties of Nutraceutical Fruit Leather

Extended Abstract

Introduction

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. Fruit leathers are dried snacks or desserts that are generally prepared by mixing fruit puree with additives such as sugar, pectin, preservatives and colors and drying them in suitable conditions. They become leather is light in weight and easy to carry, so it is a snack that can be easily stored and packed. Leathers  preserve the remains of ripe fruits against microbial spoilage. Leather has a hard texture, but it is very flexible in terms of brittleness. Fresh fruits are very susceptible to spoilage due to various factors, and the production of fruit pulp is an effective way to preserve their nutrients. Enrichment is a process in which certain nutrients are added to the human diet in order to meet nutritional needs and prevent diseases caused by nutrient deficiency.

Materials and methods

 Enrichment agents are compounds that are added to food to supplement the food with one or more required nutrients. Considering the high consumption of leather and the importance of increasing the nutritional value of this product, in this study, some beneficial plant products such as pistachio, walnut, sesame, hemp and moringa plant leaves were added to leather as enrichment, and the physicochemical and sensory properties of the final product was investigated. 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.

Results and Discussion

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.

Conclusion

 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.

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مهندسی بیوسیستم ایران
دوره 54، شماره 1
(فصل بهار)
فروردین 1402
صفحه 73-87

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  • تاریخ دریافت: 23 خرداد 1401
  • تاریخ بازنگری: 17 خرداد 1402
  • تاریخ پذیرش: 17 مهر 1402

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