بررسی اثر عوامل حامل بر خواص فیزیکوشیمیایی پودر گل گاو زبان تولید شده به روش کف‌پوشی- خشک کردن انجمادی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران

2 دانشگاه آزاد قزوین

10.22104/jift.2021.5253.2073

چکیده

گل گاو زبان ایرانی گیاهی علفی، دو یا چند ساله از خانواده بورگیناسه‌ها می‌باشد. بیشتر گونه‌های گل گاو زبان دارای خواص دارویی هستند که با فعالیت علمی و تولید صنعتی فراورده های متنوع از آن می‌توان به ترویج مصرف آن کمک نمود. در این پژوهش اثر عوامل حامل مالتودکسترین و صمغ عربی (0(نمونه شاهد)، 20، 25، 40، 50 درصد) در خشک کردن به روش کف‌پوشی-انجمادی بر رطوبت‌پذیری، درجه کیکی شدن، توان رطوبتی، پراکندگی‌پذیری ذرات، حلالیت، شاخص جذب آب، ترکیبات فنولی‌کل، ترکیبات آنتوسیانین کل و فعالیت آنتی‌اکسیدانی مورد بررسی قرار گرفت. با افزایش غلظت عوامل حامل، درجه کیکی شدن، پراکندگی پذیری ذرات و شاخص جذب آب به ترتیب بیش از 13، 28 و 34 درصد افزایش یافت و رطوبت پذیری نسبت به نمونه شاهد 2 درصد کاهش نشان داد. آنتوسیانین، فعالیت آنتی‌اکسیدانی و ترکیبات فنولی‌کل نیز نسبت به نمونه شاهد کاهش یافت. با توجه به نتایج ارزیابی حسی بهترین تیمار از نظر پذیرش کلی، عطر و بو، طعم مربوط به نمونه تولید شده با 25درصد مالتودکسترین و 25درصد صمغ عربی با هم بود که حاویmg/100ml 005/0 آنتوسیانین کل، 4/9 درصد فعالیت آنتی‌اکسیدانی وmg/100ml 37 ترکیبات فنلی کل بود.

چکیده تصویری

بررسی اثر عوامل حامل بر خواص فیزیکوشیمیایی پودر گل گاو زبان تولید شده به روش کف‌پوشی- خشک کردن انجمادی

تازه های تحقیق

  • استخراج عصاره و تولید کف از گل گاو زبان
  • کاربرد مالتودکسترین و صمغ عربی به عنوان عوامل حامل برای تولید پودر گل گاو زبان
  • بهینه‌سازی تولید پودر نوشیدنی گل گاو زبان به روش کف­پوشی- خشک کردن انجمادی
  • تولید پودر نوشیدنی گل گاو زبان با خصوصیات حسی و فیزیکوشیمیایی مطلوب

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder

نویسندگان [English]

  • Morteza Haji Ali Asghari 1
  • Akram Sharifi 2
1 Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
2 Islamic Azad university of Qazvin
چکیده [English]

Echium amoenum is an herbaceous Iranian herb, two or many years old from the Boraginaceae family. Most Echium amoenum varieties have medicinal properties that can be promoted through scientific activity and industrial production of diverse products. In this study, the effects of carrier agents of Maltodextrin and Arabic gum (0(control), 20, 25, 40, 50%) in drying by foam-mat freeze-dried method impact on hygroscopicity, degree of caking, wettability, dispersibility, solubility, water absorption index, total phenolic compounds, antioxidant activity and level of total anthocyanins compounds was investigated. By increasing the concentration of carrier agents, degree of caking, dispersibility and water absorption index 13, 28, and 34 % increased respectively. Hygroscopicity was reduced 2% compared to the control sample. Anthocyanins, antioxidant activity and total phenolic compounds decreased compared to the control sample. According to the results of sensory evaluation, the best treatment in terms of general acceptance, aroma, and taste was contained 25% maltodextrin and 25% Arabic gum together, and contained 0.005 mg/100ml anthocyanins compounds, 9.4 % antioxidant activity and 37 mg/100ml total phenolic compounds.

کلیدواژه‌ها [English]

  • Echium amoenum Powder
  • Maltodextrin
  • Arabic Gum
  • Foam mat drying
  • Freeze Drying
  • Carriers agent
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