تهیه کرم ارده رژیمی با استفاده از جایگزین‌های ساکارز (ایزومالت، ریبادیوزید a، اریتریتول) و بررسی خصوصیات فیزیکوشیمیایی، بافتی و حسی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• الهه دهقان ¹
• بهزاد محمدی ²

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه آزاد اسلامی واحد یزد، یزد، ایران

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، مؤسسه غیر انتفاعی آفاق ارومیه، ارومیه، ایران

https://doi.org/10.22067/ifstrj.2021.70353.1045

چکیده

 در سال‌‌های اخیر شیوع چاقی و دیابت به طور چشمگیری رو به افزایش است و این مسئله مصرف‌کنندگان را وادار می‌کند به دنبال محصولات حاوی شیرین کننده‌های کم کالری باشند. جایگزینی شیرین‌کننده‌های کم کالری با ساکارز باعث تولید محصولی با ارزش غذایی بالا و کالری کم و ایمنی تغذیه‌ای بالا (غذایی سالم) می‌شود. هدف از انجام این پژوهش ارائه فرمولاسیون جدید با استفاده از جایگزین‌های قندی ایزومالت، ریبادیوزید a، اریتریتول به عنوان جایگزین ساکارز و بررسی تاثیر آن بر ویژگی‌های شیمیایی، فیزیکی و حسی نمونه‌های جایگزین شده نسبت به نمونه کنترل بود. استفاده از جایگزین‌های‌ ساکارز در بهبود برخی ویژگی‌های فیزیکو شیمیایی کرم ارده موثر بود به طوری‌که میزان رطوبت نمونه‌های جایگزین شده افزایش یافت. نتایج برسی بافتی نیز نشان داد نمونه‌های جایگزین شده بافت نرم‌تری نسبت به نمونه شاهد داشتند که ناشی از تضعیف پایداری (سفتی) بافت توسط جایگزین‌های ساکارز بود. نتایج بررسی خوصیات حسی که بر مبنای، عطر، طعم، بو وبافت بود نیز نشان داد نمونه ۲ با فرمول ۲۵٪ ساکارز، ۲۵/۶٪ ایزومالت، ۰۰۳/۰٪ ریبادیوزید بیشترین نمره را از نظر پذیرش کلی کسب کرد. علت کاهش پذیرش کلی نمونه‌های جایگزین شده باحذف کامل ساکارز عدم تنظیم شیرینی مطلوب توسط این جایگزین‌ها می‌باشد. نتایج بررسی میکروبی نمونه‌ها نیز نشان داد جایگزین‌های قندی تاثیری بر خواص میکروبی کرم ارده ندارد. باتوجه به نتایج بدست آمده نمونه 2 با میزان ۲۵٪ ساکارز، ۲۵/۶٪ ایزومالت، ۰۰۳/۰٪ ریبادیوزید a به عنوان بهترین ترکیب و یک میان وعده سالم و کم کالری می‌باشد.

کلیدواژه‌ها

• اریتریتول
• ایزومالت
• جایگزین‌های ساکارز
• ریبادیوزید a
• کرم ارده رژیمی

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol)

نویسندگان [English]

• Elahe Dehghan ¹
• Behzad Mohammadi ²

¹ Department of Food Science and Technology, Islamic Azad University, Yazd branch, Yazd, Iran

² Department of Food Science and Technology, Afagh Higher Education Institute, Urmia, Iran

چکیده [English]

Introduction
 Sesame paste is a product that is obtained by mixing Ardeh obtained from peeling of Sesame seeds with sugar or other sweeteners and flavorants such as cardamom and vanilla. Each 100 grams of this nutritious product contains 558 kcal and providing 17% of the daily calcium need, 100% for iron and 26% for protein. Sesame cream /Ardeh cream provides 478 kcal per 100 grams. Ardeh cream is also a good alternative to chocolates with artificial colors, so it is a very good choice in cases of hypoglycemia, such as before the exam session of students or during heavy excersize such as mountaineering. Sugar substitutes are compounds that, like sugars, are used to sweeten foods, except that they are not digested without the need for metabolized insulin, or are digested sparingly and therefore have little caloric value. The diet products are usually based on reducing calorie intake, which today, the growing interest of people in eating healthy diet has led to an increase in their desire to consume low-calorie products. Patients with diseases caused by sugar consumption such as diabetes, hypertension and hyperlipidemia, osteoporosis, obesity, etc. tend to use artificial sweeteners such as saccharin, aspartame, cyclamate and acesulfame.
Materials and Methods
 Hydrogenated oil, Skim milk powder, Whey powder, Soy lecithin, Potassium dichromate, Ethanol, Ardeh , Erythritol, Isomalt Powder, Ribodioside a, Sugar  Stable micro histometer systems, Ballmer, Memmert model digital scale, Autoclave, Oven, N Hexane, Desiccator, Soxhlet device, 500 cc balloon, Peptone water, Dichlorine-Rose Bengal Chloramphenicol Agar (DG18), coax reagent, EC broth culture medium, lauryl sulfate culture medium, pH meter with measuring accuracy of 0.1%, 0.1 N sulfuric acid solution, Potassium sulfate, dioxide Selenium, boric acid solution, crystallized copper sulfate, aluminum plate were used in this study . First, to prepare a control sample, raw materials such as flour, oil and sugar were added to the mixer and mixed together, then the rest of the ingredients were added and mixed inside the machine to make the cream uniform and homogeneous. Then it was transferred to the filter and packed in the desired containers. Sugar substitutes were used for the rest of the samples.
Results and Discussion
  The prevalence of obesity and diabetes has increased dramatically in recent years, forcing consumers to look for low-calorie sweeteners. Replacing low-calorie sweeteners with sucrose results in low-calorie,  and healthy foods. The aim of this study was to present a new formulation using isomalt, ribadioside a, erythritol as sucrose substituents and to investigate its effect on chemical, physical and sensory properties of substituted samples compared to the control sample. The use of sucrose substituents was effective in improving some physicochemical properties of Ardeh so that the moisture content of the substituted samples increased. The results of histological examination also showed that the replaced samples had softer tissue than the control sample, which was due to the weakening of tissue stability by sucrose substitutes. The results of sensory properties based on aroma, taste, odor and texture also showed that sample 2 with the formula 25% sucrose, 6.25% isomalt, 0.003 ribodiozide obtained the highest score in terms of overall acceptance. The reason for the decrease in the general acceptance of the samples replaced with complete elimination of sucrose is the lack of regulation of the desired sweetness by these alternatives. The results of microbial analysis of samples also showed that sugar substitutes have no effect on the microbial properties of Ardeh. According to the obtained results, sample 2 with 25% sucrose, 6.25% isomalt, 0.003% ribodioside a is the best combination and a healthy and low calorie snack.
 

کلیدواژه‌ها [English]

• Dietetic sesame paste cream
• Erythritol
• Isomalt
• Rebaudioside a
• Sucrose replacers

مراجع

1. Ahmadi, H.A., Jahanian, M.H., & Amirkaveei, SH. (2010). Evaluation of replacemet of date liquid sugar as areplacement for inver tsyrup in a layer cake.‏ Iranian Journal of Food Science 14: 11-18.
2. AOAC (2002(. Official Method of Analysis from Official Analytical Chemists.
3. Baqeri Farod, R.M. (2012). Preparing cream using a type of dietary sweeteners. Civilca 82: 101-105.
4. Dehkhoda, M., Khodaiyan, F., & Movahed, S. (2015). Effect of isomalt and maltitol on quality and sensory properties of sponge cake. Iranian Journal of Biosystems Engineering 46(2): 147-155.‏
5. Gasmalla, M.A.A., Yang, R., & Hua, X. (2014). Stevia rebaudiana Bertoni: an alternative sugar replacer and its application in food industry. Food Engineering Reviews6: 150-162.‏
6. Hamzehlouei, M., Mirzaei, H.A., & Ghorbani, M.O.H.A.M.M.A.D. (2009). Evaluation effects of evaluation of sugar replacement by glycosidic sweeteners of Stevia on the peroxide index in biscuit. Journal of Agricultural Sciences and Natural Resources16(1-A).‏ (In Persian)
7. Institute of Standards and Industrial Research of Iran, Method of measuring grain fat and its products specifications. ISIRI no 2862. 1rd revision, Karaj: ISIRI; 2014. (In Persian)
8. Institute of Standards and Industrial Research of Iran, Cereals, pulses and by products -Determination of ash yeild by incineration . SIRI no 2706. 1rd revision, Tehran: ISIRI; 2008. (In Persian)
9. Institute of Standards and Industrial Research of Iran, Koluche- Specifications and test methods . SIRI no 2554. 1rd revision, Karaj: ISIRI; 2001. (In Persian)
10. Institute of Standards and Industrial Research of Iran, Animal and vegetable fats and oils .SIRI no 4179. 2rd revision, Tehran: ISIRI; 2017. (In Persian)
11. Institute of Standards and Industrial Research of Iran, Microbiology of pastry and confectionery products- specifications and test methods .SIRI no 2395. 2rd revision, Tehran: ISIRI; 2018. (In Persian)
12. Institute of Standards and Industrial Research of Iran, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds -.SIRI no 1rd revision, Tehran: ISIRI; 2008. (In Persian)
13. Institute of Standards and Industrial Research of Iran, Method of searching and counting mold and yeast. -.SIRI no997.1.rd revision, tehran: ISIRI;1991. (In Persian)
14. Jali, A., Keramat, J., Hojjatoleslami, M., & Jahadi, M. )2013(. Investigation of the effect of sucrose replacement by a mixture of sucralose and isomalt on the physicochemical properties of roller biscuits, Journal of New Food Technologies 1(1): 64-49. (In Persian)
15. Keramat, J. (2008). Fundamentals of food chemistry. Isfahan University of Technology 404-405.‏ (In Persian)
16. Kant, (2005). Sweet proteins–potential replacement for artificial low calorie sweeteners. Nutrition Journal4(1): 1-6.‏ https://doi.org/10.1186/1475-2891-4-5.
17. Lee, C.C., Wang, H.F., & Lin, S.D. (2008). Effect of isomaltooligosaccharide syrup on quality characteristics of sponge cake. Cereal Chemistry85(4): 515-521.‏ https://doi.org/10.1094/CCHEM-85-4-0515.
18. Lima, I.M., Guraya, H.S., & Champagne, E.T. (2000). Improved peanut flour for a reduced‐fat peanut butter product. Journal of Food Science65(5): 854-861.‏ https://doi.org/10.1111/j.1365-2621.2000.tb13600.x
19. Movahed, S. (2011). Science Nan, Marz Danesh Publications p. 192. (In Persian)
20. Mitchel, H.( 2006). Swetenrs and sugar alternatives in food technology. Blackwell Publishing Ltd. PP. 177-204.
21. Pometta, D., Trabichet, C., & Spengler, M. (1985). Effects of a 12-week administration of Isomalt (Palatinit®) on metabolic control in type-II-diabetics. Aktuelle Ernährungsmedizin10(4): 174-177.‏
22. Parvane, V. )1995(. Quality control and chemical testes. No. 1481, University of Tehran.
23. Sardesai, V.M., & Waldshan, T.H. (1991). Natural and synthetic intense sweeteners. The Journal of Nutritional Biochemistry2(5): 236-244.‏ https://doi.org/10.1016/0955-2863(91)90081-F.
24. Watankhah, M., Elhamirad, Al-F., Yaghbani, M., Nadian, N., & Akbarian Meymand, M.J. )2014.( Investigating the possibility of producing diet biscuits, using stevioside sweetener, Journal of Research and Innovation in Food Science and Industry 3(2): 170–157. (In Persian)
25. Weihrauch, M.R., Diehl, V., & Bohlen, H. (2002). Artficl swetenrs- are they potentially carcinogenic? Med kiln (munich) 96: 670-675.3.
26. Yang, Q. (2010). Gain weight by “going diet?” Artificial sweeteners and the neurobiology of sugar cravings: Neuroscience 2010. The Yale Journal of Biology and Medicine 83(2): 101.