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بررسی جایگزینی صمغ کتیرا به جای پکتین در ویژگیهای فیزیکوشیمیایی و حسی پاستیل پرتقالی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 5، دوره 24، شماره 2 - شماره پیاپی 79، دی 1404، صفحه 55-67 اصل مقاله (625.41 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.367926.1409 | ||
| نویسندگان | ||
| زهرا ارجائی* 1؛ محمدرضا غزنوی2 | ||
| 1استادیار گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد فسا، فسا، فارس، ایران | ||
| 2دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد فسا، فسا، فارس، ایران | ||
| چکیده | ||
| پاستیل جزو دسته آبنبات های ژله ای است که در صنایع غذایی و دارویی بسیار کاربرد دارد. این پژوهش با هدف ارزیابی امکان استفاده از صمغ بومی کتیرا به جای پکتین وارداتی در فرمولاسیون پاستیل به منظور بومیسازی و کاهش وابستگی به واردات اجرا شده است. بدین منظور پاستیلهایی با فرمولاسیون طبیعی شامل شیرۀ خرما، پورۀ پرتقال، اسید سیتریک و ژلاتین تهیه شد. رنگ لبو به عنوان آنتی اکسیدان و برای ایجاد رنگ مطلوب در پاستیل ها استفاده شد. شش تیمار پاستیل مختلف با استفاده از 1.5،0، 2 درصد پکتین و 1.5،0، 2 درصد کتیرا تهیه شد. نمونه ها از لحاظ بافت (سختی، الاستیسیته، چسبندگی، میزان صمغی بودن، قابلیت جویدن)، درصد رطوبت، شاخص رنگی (*L* a* b) و عوامل حسی با یکدیگر مقایسه شدند. نتایج تحقیق نشان داد که با افزایش صمغ کتیرا، حفظ رطوبت در نمونههای پاستیل افزایش مییابد و در نتیجه شبکه محکمی از ژل تشکیل میشود که باعث افزایش استحکام، قابلیت جویدن و صمغی بودن میشود. با افزایش رطوبت در نمونههای پکتین، بافت پاستیلها نرمتر شد و خاصیت صمغی کمتری پیدا کرد که منجر به کاهش قابلیت جویدن آنها شد. شاخص روشنایی (*L) در پاستیلهای حاوی درصد بالاتر کتیرا به طور معنیداری (P<0.05) کاهش یافت .در عین حال، شاخص قرمزی (*a) و زردی (*b) در این نمونهها افزایش یافت. در ارزیابی حسی، پاستیل حاوی 2 درصد کتیرا از نظر رنگ و طعم پذیرش کمتری داشت. در کل، صمغ کتیرا در مقادیر 0.5 درصد می تواند جایگزینی مناسب برای پکتین در فرمولاسیون پاستیل باشد. | ||
| کلیدواژهها | ||
| پاستیل میوهای؛ صمغ کتیرا؛ پکتین؛ شیرۀ خرما | ||
| عنوان مقاله [English] | ||
| Evaluation of Tragacanth Gum as a Pectin Substitute in the Physicochemical and Sensory Properties of Orange Gummy Candy | ||
| نویسندگان [English] | ||
| Zahra Erjaee1؛ Mohammadreza Ghaznavi2 | ||
| 1Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran | ||
| 2Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran | ||
| چکیده [English] | ||
| Gummy candy is a type of jelly candy which is widely used in the food and pharmaceutical industries. The purpose of this research was to evaluate the possibility of using native Tragacanth gum as a suitable replacement for imported pectin in gummy formulations, in order to localize and reduce dependence on imports. For this purpose, gummy candy with natural formulations including date juice, orange puree, citric acid and gelatin were prepared. Beetroot color was used as an antioxidant and to create the desire color in gummy candy. Six different Gummy candies were prepared using 0.5, 1, 2 % pectin and 0.5, 1, 2 % Tragacanth gum. The samples were compared in terms of texture (hardness, elasticity, cohesiveness, gumminess, chewability), moisture, color (L*a*b*) and sensory factors. The results showed that with the increase of Tragacanth gum, the retention of moisture in gummy samples increased, and as a result, a strong network of gel was formed, which increased hardness, high chewability and gumminess. With the increase of moisture in pectin samples, the texture is soft and less gumminess and as a result the chewability decreases. Also, the brightness index L* in gummy candy containing a higher percentage of Tragacanth gum decrease significantly (P<0.05). At the same time redness (a*) and yellowness (b*) index increased in these samples. In sensory evaluations the sample containing 2% tragacanth was less acceptable in terms of color and taste. In general, tragacanth gum in amounts of 0.5% can be a good substitute for pectin in gummy formulations. | ||
| کلیدواژهها [English] | ||
| Gummy candy, Tragacanth gum, Pectin, Date syrup | ||
| مراجع | ||
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