نوع مقاله : مقاله پژوهشی لاتین

نویسنده

گروه مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

کاربرد عناصر رنگی در فرمولاسیون مواد غذایی نقش کلیدی در سلامت عمومی بازی می‌کند. کاربرد رنگدانه‌های طبیعی در سلامت بشر مفید است. بیشتر رنگدانه‌های طبیعی نقش‌های اضافی مانند آنتی‌اکسیدانی و ضدمیکروبی نیز دارند. رنگدانه‌های طبیعی در مواد غذایی و به‌ویژه در فرمولاسیون کیک، یک ظاهر جذاب برای جلب کودکان ایجاد می‌کند. در این مطالعه، اثر سه رنگدانه لیکوپن، کلروفیل و عصاره زرشک کوهی در کیک فنجانی بررسی شد. مقادیر صفر، 5/0، 1، 5/1، و 2% استفاده شدند. رطوبت، افزایش حجم، تخلخل، پارامترهای رنگی، فنول کل، اثرات آنتی‌اکسیدانی رنگدانه‌ها، و ویژگی‌های حسی ارزیابی شدند. نتایج نشان دادند تمام رنگ‌های طبیعی حجم کیک، تخلخل و پایداری اکسیداتیو را افزایش دادند. همچنین باعث کاهش رطوبت و اکسیداسون لیپیدی نمونه‌ها شدند. پارامترهای قرمز، سبز و آبی کیک‌ها به‌ویژه در نمونه حاوی عصاره زرشک بعد از پخت کاهش یافتتد. ارزیابی حسی نشان داد رنگ، طعم و بوی کیک‌های حاوی لیکوپن و کلروفیل بیشترین امتیاز را به‌دست آوردند. کیک‌های حاوی عصاره زرشک کمترین امتیاز را در رنگ، مزه و بو داشتند اما بافت و تخلخل با سایر نمونه‌ها برابر بودند. در نهایت می‌توان نتیجه گرفت که لیکوپن اولئورزین پذیرش بارزی در ارزیابی حسی، اثرات آنتی‌اکسیدانی، و ویژگی‌های فیزیکی کیک از خود نشان داد. نتایج می‌توانند برای محققین و صنایع غذایی مفید باشند. زیرا اولئورزین لیکوپن یک فعالیت آنتی‌اکسیدانی بارز بعد از 3 هفته نگهداری کیک‌ها از خود نشان داد. همچنین فنل کل عصاره زرشک بعد از سه هفته پایداری مطلوبی را دارا بود. به‌ویژه اینکه آزمونگرهای حسی عکس العمل بارزی نسبت به کیک رنگی از خود نشان داده و آن‌ها را برای مصرف جذاب می‌دانستند.

کلیدواژه‌ها

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