نوع مقاله : مقاله پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
چکیده
امروزه، تمایل مصرف‌کنندگان به مصرف مواد غذایی با محتوی کمتر روغن، افزایش یافته است. یکی از روش‌های کاهش جذب روغن در محصولات غذایی پوشش دادن با مواد هیدروکلوئیدی قبل از سرخ کردن می‌باشد. شیرینی پیشمه نوعی خمیر سرخ شدنی است که در ترکمن صحرا به‌صورت محلی تهیه می‌شود. این محصول در طول فرآیند سرخ شدن مقدار زیادی روغن جذب می‌کند. در این پژوهش تأثیر پوشش‌های هیدروکلوئیدی آلوئه‌ورا، کربوکسی‌متیل‌سلولز و زانتان بر جذب روغن حین سرخ کردن عمیق شیرینی پیشمه مورد بررسی قرار گرفت. نتایج نشان داد پوشش‌دهی با مواد هیدروکلوئیدی منجر به کاهش از دست رفتن رطوبت در مقایسه با تیمار فاقد پوشش شد. همچنین مقدار روغن جذب شده در نمونه‌های پوشش‌دهی شده در مقایسه با شاهد کمتر بود (05/0p
کلیدواژه‌ها
Ajam, M., Niazmand, R. & Gohari Ardabili, A., 2016, Effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption. Journal of Food Science and Technology International, 54, 145-153.
Akdeniz, N., 2004, Effects of different batter formulations on quality of deep-fat fried carrot slices. A Thesis Submitted to the Graduate school of Nartural and Applied Sciences of Middle east Technical University. 104p.
Alizadezeynab, S., Dehghania, J. & Soti khiabani, M., 2014, Effect of enzyme and oral hydrocolloids on reducing oil absorption Slice of potatoes during frying. Journal of Modern Science and Technology, 1, 21-36.
Altunakar, B., 2003, Functionality of different batters in deep-fat fried chicken nuggets. MS. Thesis. The department of Food Engineering, METU. 120p.
Aminlari, M., Ramezani, R. & Khalili, M.H., 2005, Production of protein coated low-fat potato chips. Journal of Food Science and Technology International, 11, 177-181.
AOAC. 1990, Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
Baixauli, R., Salvador, A., Fiszman, S. M. & Calvo, C., 2002, Effect of the addition corn flour and colorants on the color of fried, battered squid rings. European Food Research and Technology. 215, 457–461.
Chen, H. H., Kang, H. Y. & Chen, S. D., 2008, the effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods. Journal of Food Engineering, 88, 45–54.
Daraiegarmekhani, A., Mirzaie, H., Maghsoudlo, Y. & Kashaninezhad, M., 2010, Effect of hydrocolloid substances on oil absorption and qualitative properties of potato. Journal of Agricultural Science and Natural Resources, 3, 123-135.
Dehghan Nasiri, F., Mohebbi, M., Tabatabaee, Y. F. & Haddad, M. H. K., 2010, Effects of soy and corn flour addition on batter rheology and quality of deep fatfried shrimp nuggets. Food and Bioprocess Technology, 5, 1238–1245.
Farajzadeh, Z., Rahimi, E., Hojjatoleslamy, M. & Molavi, H., 2013, Production of low fat hamburger using hydrocolloid coatings. Journal of food hygiene, 2, 61-70.
Garcia, M.A., Ferrero, C., Bertola, N., Martino, M. & Zaritzky, N., 2002, Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3, 391-397.
Gibis, M., Schuh, V. & Weiss, J., 2015, Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Journal of Food Hydrocolloids, 45, 236-246.
Hoseinabadi, V., Badii, F., Gharachorloo, M. & Heshmati, M., 2011, Effects of blanching and hydrocolloid coating of potatoeswitch methyl cellulose and tragacanth on French-fries oil uptake and qualitative properties. Iranian Food Science and Technology Research Journal, 4, 71-81.
Jafarian, S., 2000, Effect of pre heating and use of some of hydrocolloids in reduction oil uptake and quality of potato French fries. A thesis Submitted to Msc degree of food science and technology. Isfahan University of technology, 120p. (In Persian).
Jorjani, S., & Amiri, V., 2015, Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying. Journal of food industry, 2, 231-238.
Juaniz, I., Zocco, C., Mouro, V., Cid, C. & DPena, P., 2016, The Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population. LWT - Food Science and Technology, 68, 549-555.
Kalogianni, E. P. & Smith, P. G., 2013, Effect of frying variables on French fry properties. International Journal of Food Science and Technology, 48, 758–770.
Khezripourarab, M., Hojjat, M., & Samavati, V., 2015, Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology. Department of Food Science and Technology, 4, 623-638.
Lauritzsen, K., Akse, L., Gundersen, B. & Olsen, R.L., 2004, Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua). Journal of the Science of Food and Agriculture, 84, 683-692.
Mallikarjunan, P., Ngadi, M. & Chinnan, M., 2010, Breaded fried foods. Taylor & Francis Group.
Martinez-Yusta, A. & Guillen, M. D., 2014, Deep-frying Nature, on the lipidic composition of the fried food, using H nuclear magnetic resonance. Food Research International, 62, 998–1007.
Melito, H., 2009, an Alternative Frying Process for Wheat and Gluten-Free Donuts. PhD thesis North Carolina State University.
Miranda, J. M., Martinez, B., Perez, B., Anton, X., Vazquez, B. I., Fente, C. A., et al., 2010, The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods. LWT - Food Science and Technology, 59, 1271-1276.
Mokhtarian, M. & Tavakolipour, H., 2014, Production of low-fat kiwi chips with Aloe Vera gel and determination of the mass transfer profile in deep fat frying. Iranian Journal of Nutrition Sciences & Food Technology, 2, 95-104.
Morales‚ F. J. & Lorenzo‚ G. A., 2008, the formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions. Food Chemistry, 109, 421–425.
Mousavi Beni, S., Ojagh, S. M. & Alishahi, A., 2016, Effects of adding different percentages of carboxymethyl cellulose and tragacanth gum on textural and sensory characteristics of silver carp (Hypophthalmichthys molitrix) fried fish ball. Scientific - Research Journal, 4, 91-107.
Ojagh, S. M., Rahmanifarah, K., Izadi, S. & Shabanpour, B ., 2017, Effect of hydrocolloid coatings on reduction of oil absorption and quality parameters of fried shrimp. Journal of Food Science and Technology International, 61, 173-182.
Sabaghi, H., Ziaiefar, A. M., Sadeghimahonack, A., Kashaninezhad, M. & Mirzaie, H., 2014, Application of cellulosic coatings to reduce oil uptake Fried Food, Second National Conference on Food Science & Technology, Mashhad (Ghochan) , 2, 239-247.
Shabanpour, B., & Jamshidi, A., 2013, Salting and pre-drying effect of treatment on physical properties and the amount of oil uptake in nugget rainbow trout (Oncorhynchus mykiss). Journal of Food Hygiene, 4(12), 41-53.
Shih, E.F., Daigle, K.W. & Clawson, E.L., 2001, Development of low oil uptake donuts. Journal of Food science, 66, 141-144.
Singthong, J. & Thongkaew, C., 2009, using hydrocolloids to decrease oil absorption in banana chips. LWT - Food Science and Technology, 42, 1199–1203.
Susanne, A. & Gauri, S.M., 2002, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35, 445-458.
Ueik, V., Robert, P. & Bouchon, P., 2010, Vacuum frying reduces oil uptake and improves the quality parameters. Journal of Food Chemistry, 119, 1143–1149.
Van Koerten, K.N., Schutyser, M. A. I., Somsen, D. & Boom, R.M., 2015, Crust morphology and crispness development during deep-fat frying of potato. Food Research International, 78, 336-332.
Yazdanpanah Gangachin, M. & Ziaiifar, A. M., 2014, Evaluation of potato chips color using image processing. Journal of Food Industry, 2, 239-247.
Zamani Ghaleshahi, A., Farhoosh, R. & Razav, S. M. A., 2015, Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying. Iranian Food Science and Technology Research Journal, 11, 309-318.
Ziaiifar, A. M., Achir, N., Courtois, F., Trezzani, I. & Trystram, G., 2008, Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology, 43, 1410–1423
)
ارسال نظر در مورد این مقاله