بررسی اثر مقادیر مختلف ژلاتین و گوار بر ویژگی‌های حسی، بافتی و رنگ پاستیل بر پایه توت سفید

نوع مقاله : مقاله پژوهشی

نویسندگان

• شادی بصیری ¹
• فخری شهیدی ²

¹ بخش تحقیقات فنی و مهندسی کشاورزی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی ، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

https://doi.org/10.22067/ifstrj.v1395i0.42322

چکیده

توت سفید میوه ای با ارزش تغذیه ای بالاست. توت به علت داشتن درصد رطوبت بالا، عمر نگهداری زیاد ندارد. توت خشک و شیره توت از جمله فراورده‌های متداول بدست آمده از توت هستند. هدف از این پژوهش، تولید پاستیل توت به‌عنوان فراورده‌ای نوین از توت با زمان نگهداری طولانی و ارزش افزوده بالا است که بتواند بصورت یک میان وعده سالم و در مواردی جایگزین قند (برای مصرف با چای و قهوه) مطرح باشد. در این تحقیق برای تهیه پاستیل توت، از ترکیبات هیدروکلوئیدی شامل ژلاتین (صفر، 1 و 2 درصد) و گوار (صفر، 5/0 و 1 درصد)، استفاده شد. ویژگی‌های حسی، بافتی و پارامترهای رنگی (L*، *a و b*) نمونه‌های حاصل مورد بررسی قرار گرفتند. افزایش غلظت گوار باعث افزایش میزان پیوستگی، الاستیسیته و قابلیت جویدن و کاهش چسبندگی نمونه‌ها شد. در بین فرمول‌های مورد بررسی، پاستیل توت حاوی 1 درصد گوار و 1 درصد ژلاتین با داشتن کمترین میزان سختی، چسبندگی به دندان و قابلیت جویدن (اهم خواص حسی و بافتی مشترک) و همچنین ویژگی‌های رنگی مناسب، به‌عنوان فرمول بهینه تعیین شد.

کلیدواژه‌ها

• پاستیل توت
• خصوصیات بافتی
• ویژگی های حسی
• هیدروکلوئید

عنوان مقاله [English]

Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille

نویسندگان [English]

• Shadi Basiri ¹
• Fakhri Shahidi ²

¹ Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Center, AREEO, Mashhad, Iran.

² Department of Food Science and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Iran.

چکیده [English]

Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the wild, it is deep purple, but in many cultivated plants it varies from white to pink, being sweet and bland. The fruits are also eaten, often dried or made into wine or vinegar. In traditional Chinese medicine, the fruit is used to treat prematurely grey hair, to tonify the blood, and treat constipation and diabetes. White mulberry is a fruit with high nutritional quality. The shelf life of mulberry is short due to its high moisture content. Dried mulberry and its molasses are popular products from mulberry fruit. Hydrocolloids are used in fruit snacks formulations to create novel texture, increase stability for their water-holding capacity, improve texture and have an impact on flavor release and other structural and sensory properties in the respective products. Hydrocolloids are also widely used in the food industry as thickeners, stabilizers and gelling agents in various products including ice cream, sauces, jellies and pastille products. Guar gam is kind of long-chain galacto-mannan with high molecular weight, obtained from endosperm of guar plant. This type of synergistic behavior among polysaccharides is commercially valuable, because it creates a novel texture and a more desirable structure. The aim of this research is to produce mulberry pastille as a novel and value added product with long shelf life. Beside it can be introduced as a healthy snack replacing sugar. Materials and methods: The materials include mulberry puree, hydrocolloids (Gelatin and guar) and citric acid. Berries were collected from the gardens around Mashhad (Iran). Guar was purchased from Sigma Chemical Company, citric acid was purchased from Merk Chemical Company, Germany. Gelatin (0, 1, and 2 %) and Guar (0, 0.5, and 1 %) were used for pastille formulations. To produce fruit pastille based on mulberry puree, the prepared puree was mixed into hydrocolloids. After measure pH and moderating to PH = 4.3 by adding acid citric in 40 % concentration and controlling the Brix degree to constant Brix of 45, the mixture was prepared. Then the prepared mixture was poured into a network framework of steel origin in the cavities with 1.2×1/2 and the molds were hold in the refrigerator for 2 hours with 4°C to fasten the gel. The obtained gel was taken out of the mold cavities and placed in a glass plate. The samples were then dried at 70° C in a hot air drier with airflow rate of 1.5 m/s for 6 hours. The samples were evicted every 30 minutes. Parameters such as color, sensory and textural characteristics of samples were investigated. Statistical design was 2 factors factorial with three replicates adopted completely randomized design. Results and Discussion: The results of texture evaluation showed that increasing guar gum improves the cohesion, elasticity and chewiness of the samples, while their adhesion were decreases. Conclusion: Mulberry pastille including 1% Guar and 1% Gelatin having the lowest amount of firmness, adhesion, chewiness and suitable color characteristics, was determined as the best formulation among the other investigated samples.

کلیدواژه‌ها [English]

• hydrocolloid
• Mulberry pastille
• Organoleptic Characteristics
• Texture properties

مراجع

Abd Karim, A, Sulebele, G.A, Azhar, M.E, Ping, C.Y.1999.Effect of Carrageenan on yield and properties of Tofu. Food Chemistry. 66: 159-165.

Akbulut, M., C，Pekic, C and Oklar, H. 2006. Determination of some chemical properties and mineral contents of different mulberry varieties, Ulusal Uzumsu Sempozyumu, 14-16 Eylul, Tokat: 176-180 (in Turkish).

Al-Juhaimi, F. Y. 2014. Physicochemical and Sensory Characteristics of Arabic Gum-Coated Tomato (SolanumLycopersicum L.) Fruits during Storage. Journal of Food Processing and Preservation. 38 (3): 971–979.

Ben-zion, O and Nussinovitch. 1997. A prediction of the compressive deformabilities of multilayered gels and texturized fruit, glued together by three different adhesion techniques. Food Hydrocolloids. 11(3): 253-260.

Boland A.B., Delahunty C.M., Van Ruth S.M. 2006. Influence of the textire of gelatin gels and pectin gels on strawberry flavor release and perception. Food Chemistry, 96:452-460.

Carr, J., Baloga, C., Guinard, X., Lawter, L., Marty, C and Squire, C. 1996. The effect of gelling agent type and concentration on flavor release in model systems. In: Flavor – food interactions (McGorrin, R. J. and Leland, J. V eds.), American Oil Chemical Society. Washington, DC. pp: 98–108.

Cayot, N., Taisant, C and Voilley, A. 1998. Release and perception of isoamyl acetate from a starch-based food matrix. Journal of Agricultural and Food Chemistry, 46: 3201–3206.

Cui, W., Eskin, N. A. M., Biliaderis, C. G and Mazzad, G. 1995. Synergistic interactions between yellow mustard polysaccharides and galactomannans. Carbohydrate Polymers, 21: 123-127.

Doublier, J. L. and Cuvelier, G. 1996. Gums and Hydrocolloids: functional aspects. In: Carbohydrates in food. (Eliasson, A.-C. ed.), Basel, Marcel Dekker. New York, pp: 283–318.

Ercisli, S. 2004. A short review of the fruit germplasm resources of Turkey. Genetic Resources and Crop Evaluation, 51: 419–435.

Ganbarzadeh, B., Almasih, H., Entezami, A. 2010. Physical properties of edible modified starch/carboxymethyl cellulose film. Innovative food science and emerging technologies. 11: 679-702.

Ghiafeh Davoodi, M., Nikkhah, Sh., Seyed Yaghobi, A. 2009. Effect of using of physical and chemical pre treatments on quality and sensory properties of dried white mulberry. Journal of Food Science and Technology. 6 (3): 55-60.

Ghodke, S. K. and Laxmi, A. 2007. Influence of Additives on Rheological Characteristics of Whole-wheat Dough and Quality of Chapatti (Indian Unleavened Flat Bread). Part l. Hydrocolloids. Food Hydrocol, 21: 110-117.

Glicksman, M. 1982. Food Hydrocolloids. Vol.3, CRC press. Florida.

Goldstein, A.M., Alter, E.N., Seaman, J.K. 1973. Guar gum. In: whistler RL, editor, Industrial gums, 2nd edition. New York: Academicl Press: 303 – 321.

Guichard, E., Issanchou, S., Descourvieres, A and Etievant, P. 1991. Pectin concentration, molecular weight and degree of esterification. Journal of Food Science, 56 (6): 1621–1627.

Guinard, J. X and Marty, C. 1995. Time-intensity measurement of flavor release from a model gel system: effect of gelling agent type and concentration. Journal of Food Science, 60 (4): 727–730.

Guine, R. P. F., Joao Barroca, M. 2012. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing, 90 (1): 58-63.

Gundogdu, M., Muradoglu, F., Gazioglu Sensoy, R. I., Yilmaz, H. 2011. Determination of fruit chemical properties of Morus nigra L., Morus Alba L. and Morus rubra L. by HPLC. Scientia Horticulturae, 132: 37- 41.

Hansson, A., Andersson, J and Leufven, A. 2001. The effect of sugars and pectin on flavor release from a softe drinkrelated model system. Food Chemistry, 72: 363-368.

Hansen.M. Blennow, A. & Pedersen, S. 2008. Gel texture and chain structure of amylomaltase-modified starches compared to gelatin. Food Hydrocolloids, 22: 1551–1566.

Hernandez M.J., Duran L., Costell E. 1999. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science and Technology International, 5: 79-87.

Jain, R and S. B. Babbar. 2011. Evaluation of belends of altenative gelling agents with agar and development xanthagar, a gelling mix, suitable for plant tissue culture media. Asian Journal of Biotechnology, 3(2): 153- 164.

Javanmard, M., Ling Chin, N., Mirhosseini, S. H., Endan, J. 2012. Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties. International Journal of Food Science and Technology, pages: 1-11.

Karakaya S., El, S. N., TAS, A. A. 2001. Antioxidant activity of some foods containing phenolic compounds. International Journal of Food Sciences & Nutrition, 52 (6): 501-8.

Khalilian, S., Shahidi, F., Elahi, E., Mehebbi, M., Sarmad, M., Roshan Nejad, M. 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 and Technology Research Journal. 7 (3): 200-209.

Khazaiy Pool, E., Shahidi, F., Mortazavi, A., Mohebbi, M. 2013. Kiwi pastille formulation and effect of different concentrations of agar and guar on moisture content, textural and sensory properties. Iranian Food Science and Technology Research Journal. 10 (1): 27-37.

Kealy T. 2006. Application of liquid and solid rheological technologies to the textural characterization of semi-solid food. Food Reserch International, 39: 265-276.

Korus, J., Witczak, M., Ziobro, R., Juszczak, L. 2009. The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23: 988–995.

Koyuncu, F. 2004. Organic acid composition of native black mulberry fruit. Chemistry of Natural Compounds, 40 (4): 367-369.

Lau, M., Tang, J and Paulson, A. T. 2000. Texture profile and turbidity of gellan / gelatin mixed gels. Journal Food Research International, 33: 665-671.

Lin, J. Y and Tang, C. Y. 2007. Determination of total phenolics and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry, 101 (1): 140 – 147.

Lin, J. Y and Tang, C. Y. 2008. Total phenolic contents in selected fruit and vegetable juices exhibit a positive correlation with interferon-γ, interleukin-5, and interleukin-2 secretions using primary mouse splenocytes. Journal of Food Compositon Analysis, 21: 45–53.

Lucyszyn, N., Quoirin, M., Koehler, H.S., Reicher and Sierakowski. M. R. 2009. Agar/galactomannan blends for strawberry (Fragaria x ananassa Duchesne cv. Pelican micropropagation. Scientia Horticulturae, 107: 358-364.

Machii, H., Koyama, A., Yamanouchi, H. 2000. FAO Electronic Conference: Mulberry for animal production. Available from http: //www.fao.org/livestock/agap/frg/mulberry.

Maghami KIA, H., Shahidi, F., Mohamadi Sani., A. 2013. Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation a nutritional values and sensory properties. 1st International e-Conference on Novel Food Processing (IECFP): 2-26.

Morris, E. R. 1990. In food gels، Edited by Harris, P., and Elsevier applied science London, UK, 8: 291.

Nakamura, Y., Watanabe, S., Miyake, N., Kohno, H and Osawa, T. 2003. Dihydrochalcones: evaluation as novel radical scavenging antioxidants. Journal of Agricultural and Food Chemistry, 51: 3309–3312.

Nussinovitch, I. J. Kopelman and S. Mizrahi .1991. Mechanical properties of composite fruit products based on hydrocolloid gel, fruit pulp and sugar. Lebensmittel- Wissenchaft und-Technologie, 24 (3): 214-217.

Ozgen, M., Kaya, C. 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientific Horticulture, 119: 275-279.

Parvaneh, V. 1991. Food quality control and chemistry testing. Tehran University Press.

Pawlosky, R. J., Ward, G. and Salem, N. 1996. Essential fatty acid uptake and metabolism in the developing rodent brain. Lipids, 31: 103–107.

Piotr P. 2004. Water as the determinant of food engineering properties. A review. Journal of Food Engineering, 61: 483– 495.

Primo-Martı´n, C., de Beukelaer, H., Hamer, R.J., and Van Vliet, T. 2008. Fracture behavior of bread crust: Effect of ingredient modification. Journal of Cereal Science, 48: 604–612.

Rahimi Dogahi, P., Shahidi, F., Boloriyan, Sh., Mohammadi Sani, A. 2013. Evaluation on color Parameter of pastille based on tomato. 21th National Congress of Food Science and Technology.

Rezaee, R., Shahidi, F., Elahi, M., Mohebbi, M., Nassiri Mahallati, M. 2012. Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation. Iranian Food Science and Technology Research Journal. 8 (1): 30-39.

Sacks, E. J & Francis, D. M. 2001. Genetic and environmental variation for tomato flesh color in a population of modern breeding lines. Journal of the American Society for Horticultural Science, 126 (2): 221–226.

Sahari, M. A. 2002. Chemical color compounds in food. Andishmand Press.

Sengul, S., Ertugay, M. F and Sengul, M. 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16: 73–76.

Setser, C.S. and Brannan, G.D. 2003. Carbohydrates/Sensory properties. Elsevier Science Ltd.

Shahidi, F., Rezaee , R., Mohebbi , M. 2010. Fruit pastille based on pumpkin, new product production from pumpkin. Journal of Food Science and Technology, special issue 19th National Congress of Food Science and Technology.

Shahidi, F., Khalilian, S., Mohebbi, M., Khazaee, E., Maghami Kia, H. 2012. Evaluation of the effects of starch and guar on textural parameters, color parameters and acceptance of carrot pastille. Journal of food processing and preservation, 4 (2): 15-28 .

Shahrestani, N. 1998. Iran berry fruits. Gilan University Press. 131-149.

Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.

Szczesniak, A. S. 2002. Texture is a sensory property, Journal Food Quality and Preference, 13: 215-225.

Tsami, E, Marinous, DM. 1990. Water sorption isotherms of raisins, currant, figs, prunes and apricots.Journal of Food science, 55: 1594- 1597.

Williams, P. A and Phillips, G. O. 2000. Hand of hydrocolloid. Introduction to food hydrocolloids. Woodhead Publishing Limited and CRC Press LLC.

Yildiz, O and Alpaslan, M. 2012. Rose Hip Marmalade, Food Technology Biotechnology, 50 (1): 98–106.

Zadernowski, R., Naczk, M and Nesterowiz, J. 2005. Phenolic acid profiles in some small berries. Journal of Agriculture and Food Chemistry, 53: 2118-2124.

Zhang, W., Han, F and Duan, C. 2008. HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of non anthocyanin phenolics in mulberry (Morus Alba L.). Journal of Food Science, 3 (51): 512-518.