| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شماره‌ها | 3,262 |
| تعداد مقالات | 36,058 |
| تعداد مشاهده مقاله | 55,191,495 |
| تعداد دریافت فایل اصل مقاله | 94,189,474 |
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 | ||
|
Balaghi, S., Mohammadifar, M. A., Zargaraan, A., Gavlighi, H. A., & Mohammadi, M. 2011. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocolloids, 25:7. 1775-1784. Basiri, Sh. and Shahidi, F. 2015. Investigating the effect of different amounts of gelatin and guar on sensory, textural and color characteristics of white berry-based pastel. Iranian Food Science and Technology Research Journal. 13:1. 1-13. In Persian. Boland,A., Delahunty, M.and Van Ruth, M. .2006. Influence of the texture of gelatin gels and pectin gels on strawberry flavor release and perception. Food Chemistery. 96:452–460. Cherblanc, F., Boscus, J ., and Benet, J-C. 2008. Electro – osmosis in gels: Application to Agar – Agar. C. R. Mecanique, 336: 782- 787. FAO, 1995. Gums, resins and latexes of plant origin. (Non-wood forest products 6). FAO, Rome. Fatahi, A. 2016. Production of apricot pastille and investigation of water activity and its color, texture and acceptance characteristics. Journal of Food Science and Technology. 14:68. 27-35. In Persian Guine, R. P. F. and Joao Barroca, M. 2012. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioprod Process. 90:1. 58-63. Hadidi, F., Ganjloo, A. and Fakoor, M.H. 2023. Optimization of non-dairy dessert formulation based on almond milk containing Tragacanth gum and Stevia sweetener. Iranian Food Science and Technology Research Journal.19:9.125-143. In Persian. Hanssen.M., Blennow, A. and Pedersen, S. 2000. Gel texture and chain structure of amyl maltase-modified starches compared to gelatin. Food Hydrocolloids. 22.1551–1566. Hernández, M. J., Durán, L., and Costell, E. 1999. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science and Technology International. 5:1. 79-87. Jain, R. and Babbar, S.B. 2011. Evaluation of blends of alternative gelling agents with agar and development xanthagar, a gelling mix, suitable for plant tissue culture media. Asian Journal of Biotechnology. 3:2. 153-164. Khalilian, S., Shahidi, F., Elahi, M., and Mohebi, M. 2014. Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree. Journal of Food Science and Technology. 42(11). 19-30. In Persian. Khazaei, A., Shahidi, F., Mortazavi, S.A. and Mohebi, M. 2014. Kiwi pastille formulation and different effects of agar and guar on consumptions and its textural and sensory characteristics. Iranian Food Science and Technology Research Journal. 10:1. 27-37. In Persian. Kiani, H., Mousavi, M. E., Razavi, H., & Morris, E. R. 2010. Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids, 24:8. 744-754. Lubbers, S. and Guichard, E. 2003. The effect of sugars and pectin on flavor release from a fruit pastille model system. Food Chemistry. 81:2. 269-273. Mohammadi Shendi, H. and Zomorodi, Sh. 2017. The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas. Food Research. 28(4). 45-55. Nateghi, L., Ahmadi, M., and Shahablavasani, A. 2019. Effect of mulberry syrup and basil seed and tragacanth gums on physicochemical, antioxidant and sensory characteristics of chocolate milk. Food Engineering Research.18:66. 87-100. Nori farid, F., Sharifi, A. and Hossien Esteri, S.H. 2019. Optimizing the formulation of mango and pear pastille by response surface method. Journal of Innovation in Food Science and Technology. 11:2. 119-129.In Persian Piazza, L and Gigli, J. 2009. .Multi-scale estimation of water soluble diffusivity in polysaccharide gels. Universita di milano, Italy. 4:56-74. Pothu, R. and Yamsani, M.R. 2014. Lozenges formulation and evaluation: A review. Iranian Journal of Applied Physics. 5:5. 290–298. Rezai, R., Shahidi, F., Elahi, M. and Nasiri Mahalati, M. 2012. Analyzing the tissue profile of pastille plum by sensory and device methods and optimizing its formulation. Iranian Food Science and Technology Research Journal. 8:1. 30-39. In Persian. Romo-Zamarrón, K. F., Pérez-Cabrera, L. E., and Tecante, A. 2019. Physicochemical and sensory properties of gummy candies enriched with pineapple and papaya peel powders. Food Nutrition Sciences. 10:11. 1300. Setser, C.S. and Brannan, G.D. 2003. Carbohydrates/Sensory properties. Elsevier Science Ltd. Shahidi, F., Basiri, S.H., Sadeghi, F, Khalilian, S. and Khasaiy Pool, E. 2018. Mulberry pastille (Jel Mac) formulation and evaluation of the different amounts of agar and pectin effects on texture, sensory properties, color and water activity. Journal of Food Science and Technology. 82:15. 51-62. In Persian. Shalamzari, F and Erjaee, Z. 2022. Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour. Journal of Food Science and Technology. 130:19. 73-83. In Persian. Taylor, A. J., Besnard, S., Puaud, M., and Linforth, R. S. T. 2001. In vivo measurement of flavor release from mixed phase gels. Biomolucular Engineering. 17. 143–150. Teixeira-Lemos, E., Almeida, A. R., Vouga, B., Morais, C., Correia, I., Pereira, P., and Guiné, R. P. 2021. Development and characterization of healthy gummy jellies containing natural fruits. Open Agriculture. 6:1. 466-478. Tsami, E, and Marinous, DM. 1990. Water sorption isotherms of raisins, currant, figs, prunes and apricots. Journal of Food Science. 55. 1594- 1597. Weiping, W. and Branwell, A. 2000. Tragacanth and karaya. PP. In: G.O. Phillips, P.A. Williams editors. Handbook of hydrocolloids. First Edition. Cambridge, Woodhead Publishing Ltd. and Boca Raton, CRC Press. LLC. Zomorodi, S. Karimpour Sohragheh, M. and Behmadi, H. 2018. Effect of mung bean flour and tragacanth gum on physicochemical properties and shell color indexes of the cacao sponge cake. Food Engineering Research. 17:64. 29-40.In Persian.
| ||
|
آمار تعداد مشاهده مقاله: 143 تعداد دریافت فایل اصل مقاله: 111 |
||