نوع مقاله : مقاله پژوهشی
نویسندگان
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.
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.
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