| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,019 |
| تعداد مقالات | 33,734 |
| تعداد مشاهده مقاله | 44,975,754 |
| تعداد دریافت فایل اصل مقاله | 46,547,153 |
بررسی اثر پروتئین آب‌پنیر و صمغ دانه کتان بر ویژگی‌های فیزیکی و حسی پاستیل پفی پوره عناب-سیب | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 2، دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 1-20 اصل مقاله (3.54 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.359116.1337 | ||
| نویسندگان | ||
| الهام آذرپژوه* 1؛ پروین شرایعی2؛ هادی زراعتگر3؛ بیتا بیضایی4 | ||
| 1استادیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، | ||
| 2دانشیار پژوهش بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات آموزش | ||
| 3استادیار پژوهش، بخش باغبانی ، مرکز تحقیقات کشاورزی و منابع طبیعی خراسان جنوبی، سازمان تحقیقات آموزش و ترویج کشاورزی، بیرجند- ایران. | ||
| 4مسئول 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 | ||
| پاستیل پفی؛ آب‌پنیر؛ بذر کتان؛ پوره عناب- سیب | ||
| عنوان مقاله [English] | ||
| Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille | ||
| نویسندگان [English] | ||
| Elham Azarpazhooh1؛ Parvin Sharayei2؛ Hadi Zeraatgar3؛ Bita Beyzaie4 | ||
| 1Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad. | ||
| 2Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad. | ||
| 33Assistant Professor, Agricultural Engineering Research Department, South Khorasan , Agricultural and Natural Resources Research and Education Center, AREEO, Birjand. | ||
| 4Technical 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 | ||
| مراجع | ||
|
Abbastabar, B., Azizi, M. H., Adnani, A., & Abbasi, S. (2015). Determining and modeling rheological characteristics of quince seed gum. Food Hydrocolloids, 43, 259-264. Addo, K. A., Bi, J., Chen, Q., Wu, X., Zhou, M., Lyu, J., & Song, J. (2019). Understanding the caking behavior of amorphous jujube powder by powder rheometer. LWT, 101, 483-490. Aguilera, J. M. (2005). Why food microstructure?. Journal of food engineering, 67(1-2), 3-11. Altan, A., McCarthy, K. L., & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92(4), 377-382. Amid, B. T., Mirhosseini, H., Poorazarang, H., & Mortazavi, S. A. (2013). Implications of partial conjugation of whey protein isolate to durian seed gum through maillard reactions: foaming properties, water holding capacity and interfacial activity. Molecules, 18(12), 15110-15125. AOAC. (2002). Official Methods of Analysis, 16th ed., methods No. 976.06, Washington, DC. Azarpazhooh, E., and Mokhtarian, A. (2007). Investigation the effect of harvesting time and drying methods and packaging in jojuba in Iran. Pajouhesh and Sazandegi. 74, 193-199. (in Farsi) Basiri, S., & Shahidi, F. (2017). Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille. Iranian Food Science & Technology Research Journal, 13(1). Bertrand, M. E., & Turgeon, S. L. (2007). Improved gelling properties of whey protein isolate by addition of xanthan gum. Food Hydrocolloids, 21(2), 159-166. Boland, A. B., Delahunty, C. M., & van Ruth, S. M. (2006). Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food chemistry, 96(3), 452-460. Bryant, C. M., & McClements, D. J. (1998). Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science & Technology, 9(4), 143-151. Chandrasekar, V., Martín‐González, M. S., Hirst, P., & Ballard, T. S. (2015). Optimizing Microwave‐Assisted Extraction of Phenolic Antioxidants from R ed D elicious and J onathan Apple Pomace. Journal of Food Process Engineering, 38(6), 571-582. Chen, H. H., Xu, S. Y., & Wang, Z. (2006). Gelation properties of flaxseed gum. Journal of food engineering, 77(2), 295-303. Schwartzberg, H. G., & Hartel, R. W. (Eds.). (1992). Physical chemistry of foods. CRC Press. DeMars, L. L., & Ziegler, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food hydrocolloids, 15(4-6), 643-653. Dickinson, E. (1995). Emulsion stabilization by polysaccharides and protein-polysaccharide complexes. Food Science and Technology-New York-Marcel Dekker-, 501-501. Fallahi, J., & Aghvani Shajari, M., (2010). A review of the composition of jujube in traditional and modern medicine. National Conference on Medicinal Plants. Faculty of Agriculture, Ferdowsi University of Mashhad. [In Persian] Feng, C., Wang, B., Zhao, A., Wei, L., Shao, Y., Wang, Y., ... & Zhang, F. (2019). Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp. Food chemistry, 277, 238-245. Fengxia, S., Dishun, Z., & Zhanming, Z. (2001). Determination of oil color by image analysis. Journal of the American Oil Chemists' Society, 78(7), 749-752. Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002). Advances in modifying and understanding whey protein functionality. Trends in Food Science & Technology, 13(5), 151-159. Garti, N., Madar, Z., Aserin, A., & Sternheim, B. (1997). Fenugreek galactomannans as food emulsifiers. LWT-Food Science and Technology, 30(3), 305-311. Hubbermann, E. M., Heins, A., Stöckmann, H., & Schwarz, K. (2006). Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. European Food Research and Technology, 223, 83-90. Ji, X., Liu, F., Ullah, N., & Wang, M. (2018). Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao. International Journal of Food Properties, 21(1), 1-11. Khalilian, S., Shahidi, F., Elahi, M., Mehebbi, M., Sarmad, M., & Nejad, M. R. (2011). The effect of different concentrations of pectin and xanthan gum on sensory properties and water activity of the fruit pastille based on Cantaloupe puree. Iranian Food Science & Technology Research Journal, 7(3), 200-210. [In Persian] Khazaei Pool, A., Shahidi, F., Mortazavi, A., & Mohebbi, M. (1394). Investigation of the effect of different levels of spirulina microalgae and agar hydrocolloids (Spirulina platensis) Platensis and guar on water activity, texture, color parameters and general acceptance of fruit pastilles based on kiwi puree. Journal of Food Science and Technology, 48 (12), 47-59. [In Persian] Mercade-Prieto, R., & Gunasekaran, S. (2016). 10 Gelation and Thickening with Globular Proteins at Low Temperatures. Novel Food Processing: Effects on Rheological and Functional Properties, 46, 147. Mohammadi, a. a. e., and abbasi, s. (2017). Evaluation of the possibility of low-calorie gummy candy production using inulin and stevioside. Moyls, A. L. (1981). Drying of apple purees. Journal of Food science, 46(3), 939-942. Palzer, S. (2009). Food structures for nutrition, health and wellness. Trends in Food Science & Technology, 20(5), 194-200. Perez, A. A., Carrara, C. R., Sánchez, C. C., Santiago, L. G., & Rodríguez Patino, J. M. (2010). Interfacial and foaming characteristics of milk whey protein and polysaccharide mixed systems. AIChE journal, 56(4), 1107-1117. Pouzot, M., Nicolai, T., Durand, D., & Benyahia, L. (2004). Structure factor and elasticity of a heat-set globular protein gel. Macromolecules, 37(2), 614-620. Rafe, A., & Razavi, S. M. (2013). Dynamic viscoelastic study on the gelation of basil seed gum. International Journal of Food Science & Technology, 48(3), 556-563. Ruiz, N. A. Q., Demarchi, S. M., Massolo, J. F., Rodoni, L. M., & Giner, S. A. (2012). Evaluation of quality during storage of apple leather. LWT, 47(2), 485-492. Sacchetti, G., Cocci, E., Pinnavaia, G., Mastrocola, D., & Rosa, M. D. (2008). Influence of processing and storage on the antioxidant activity of apple derivatives. International journal of food science & technology, 43(5), 797-804. Samyor, D., Deka, S. C., & Das, A. B. (2021). Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp. Journal of Food Science and Technology, 58, 787-796. Sankat, C. K., & Castaigne, F. (2004). Foaming and drying behaviour of ripe bananas. LWT-Food Science and Technology, 37(5), 517-525. Santillán-Moreno, A., Martínez-Bustos, F., Castaño-Tostado, E., & Amaya-Llano, S. L. (2011). Physicochemical characterization of extruded blends of corn starch–whey protein concentrate–Agave tequilana fiber. Food and Bioprocess Technology, 4, 797-808. Sciarini, L. S., Maldonado, F., Ribotta, P. D., Pérez, G. T., & León, A. E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids, 23(2), 306-313. Sharafi, S., Yousefi, S., & Faraji, A. (2017). Developing an innovative textural structure for semi-volume breads based on interaction of spray-dried yogurt powder and jujube polysaccharide. International Journal of Biological Macromolecules, 104, 992-1002. Shepherd, R., Robertson, A., & Ofman, D. (2000). Dairy glycoconjugate emulsifiers: Casein–maltodextrins. Food Hydrocolloids, 14(4), 281-286. Singthong, J., Ningsanond, S., & Cui, S. W. (2009). Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves. Food Chemistry, 114(4), 1301-1307. Tee, Y. B., Wong, J., Tan, M. C., & Talib, R. A. (2016). Development of edible film from flaxseed mucilage. BioResources, 11(4), 10286-10295. Thakur, G., Mitra, A., Pal, K., & Rousseau, D. (2009). Effect of flaxseed gum on reduction of blood glucose and cholesterol in type 2 diabetic patients. International journal of food sciences and nutrition, 60(sup6), 126-136. Thuwapanichayanan, R., Prachayawarakorn, S., & Soponronnarit, S. (2008). Drying characteristics and quality of banana foam mat. Journal of food engineering, 86(4), 573-583. Torley, P. J., Bhandari, B. R., & Halley, P. J. (2006, February). Composition-rheology–property relationships of commercial fruit leathers. In 4th International Symposium on Food Rheology and Structure (pp. 20-23). Valenzuela, C., & Aguilera, J. M. (2013). Aerated apple leathers: effect of microstructure on drying and mechanical properties. Drying Technology, 31(16), 1951-1959. Van den Berg, L., Rosenberg, Y., Van Boekel, M. A., Rosenberg, M., & Van de Velde, F. (2009). Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales. Food Hydrocolloids, 23(5), 1288-1298. Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P., ... & Di Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food chemistry, 132(1), 51-59. Weinbreck, F., De Vries, R., Schrooyen, P., & De Kruif, C. G. (2003). Complex coacervation of whey proteins and gum arabic. Biomacromolecules, 4(2), 293-303. Wu, M., Li, D., Wang, L. J., Zhou, Y. G., & Mao, Z. H. (2010). Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydrate Polymers, 80(2), 460-466. Yadav, D. N., Anand, T., Navnidhi, & Singh, A. K. (2014). Co‐extrusion of pearl millet‐whey protein concentrate for expanded snacks. International journal of food science & technology, 49(3), 840-846. Yagcı, S., & Gogus, F. (2009). Selected physical properties of expanded extrudates from the blends of hazelnut flour-durum clear flour-rice. International journal of food properties, 12(2), 405-413. Zhang, H., Jiang, L., Ye, S., Ye, Y., & Ren, F. (2010). Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food and chemical toxicology, 48(6), 1461-1465. Zhao, Z., Liu, M., & Tu, P. (2008). Characterization of water soluble polysaccharides from organs of Chinese Jujube (Ziziphus jujuba Mill. cv. Dongzao). European Food Research and Technology, 226, 985-989. Ziolkovska, A. (2012). Laws of flaxseed mucilage extraction. Food hydrocolloids, 26(1), 197-204. Zúñiga, R. N., & Aguilera, J. M. (2008). Aerated food gels: fabrication and potential applications. Trends in food science & technology, 19(4), 176-187. | ||
|
آمار تعداد مشاهده مقاله: 397 تعداد دریافت فایل اصل مقاله: 471 |
||