استفاده از ضایعات پوست پسته و آرد دانه خربزه در غنی‌سازی سس مایونز کم‌چرب عملگرا و ارزیابی خواص رئولوژیکی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• فائزه قورچ بیگی
• علیرضا رحمن
• فاطمه حسینمردی

گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران.

https://doi.org/10.22067/ifstrj.2021.68966.1022

چکیده

در این تحقیق نیز به‌منظور استفاده بهینه از ضایعات محصولات کشاورزی و همچنین تهیه و فرمولاسیون سس رژیمی و فراسودمند از ضایعات کشاورزی، پوست سبز پسته و دانه خربزه به صورت آرد با اندازه ذرات 100 میکرومتر استفاده گردید. در این تحقیق، پودر پوست پسته در غلظت‌های صفر، 1/0، 5/0، 75/0 و آرد دانه خربزه با غلظت‌های 6، 12، 18، 24، 30 و 36 درصد تهیه و فرموله شدند. تیمارهای سس مایونز در بازه‌های زمانی تولید (صفر)، 30، 60، و 90 روز نگهداری مورد آزمایش­های pH، درصد رطوبت، پروتئین، خاکستر، شاخص‌های رنگ‌سنجی (روشنایی، قرمزی، زردی)، ویسکوزیته، جمعیت میکروبی کل، آزمون پایداری و اندازه ذرات ارزیابی شد. ارزیابی حسی برای مؤلفه‌های (رنگ ظاهری، طعم، بافت، مالش‌پذیری، قوام، پذیرش کلی) انجام شد. نشان داد که با افزایش میزان پودر پوست پسته و آرد دانه خربزه میزان پروتئین، رطوبت، pH، خاکستر، ویسکوزیته و اندازه ذرات افزایش یافت و همچنین در مقادیر بالای 1/0 درصد پوست پسته و 6 درصد آرد دانه خربزه، جمعیت میکروبی کل و آزمون پایداری تیمارهای سس مایونز کاهش معنی‌داری داشت (05/0 ≥p). همچنین با افزایش زمان نگهداری نیز درصد رطوبت و پایداری سس مایونز و اندازه ذرات افزایش یافت (05/0 ≥p). کلیه امتیازات حسی تیمارهای سس مایونز در طی مدت زمان نگهداری کاهش یافت و نهایتاً تیمار T₁ با 1/0 درصد جایگزینی پودر پوست سبز پسته و 6 درصد آرد دانه خربزه به‌عنوان تیمار بهینه و تیمار T₆ با 75/0 درصد جایگزینی پودر پوست سبز پسته و 36 درصد آرد دانه خربزه به‌عنوان بدترین انتخاب شد

کلیدواژه‌ها

• ضایعات کشاورزی
• سس مایونز کم‌چرب
• غنی‌سازی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties

نویسندگان [English]

• Faezeh Ghorch Beigi
• Alireza Rahman
• Fatemeh Hosseinmardi

Department of Food Science and Technology, Islamic Azad University, Ghods Branch, Tehran, Iran.

چکیده [English]

[1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists.
 
Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary and beneficial sauce, two crop residues, pistachio peel, and melon seed, were used as flour. In this study, treatments of mayonnaise sauce were formulated using pistachio peel powder with 0, 0.1, 0.5, 0.75, and melon seed flour with 6, 12, 18, 24, 30, and 36%. Mayonnaise treatments were evaluated at time intervals of the production day, 30^th day, 60^th day, 90th day for pH, moisture content, ash (%), fat (%), carbohydrate (%), protein (%), colorimetric indices (Lightness, redness, yellowness), viscosity, total microbial population, stability test, and particle size. For the sensory evaluation, the 5-point hedonic test was performed by ten trained panelists scoring these components (color, taste, texture, fluctuation, consistency, general acceptance). Statistical analysis was performed using Minitab 17 software at the statistical level of 0.05.
 
Results and discussions: The results showed that moisture content, carbohydrate, ash, protein, pH, viscosity, and particle size were increased by increasing pistachio peel powder and melon seed flour. Total microbial population and the stability of mayonnaise treatments were significantly decreased (p≤0.05). Also, by increasing storage time, moisture content and the stability of mayonnaise and particle size were increased. Rheological indices such as cohesion decreased, and firmness and adhesion indices were increased (p≤0.05). All sensory scores of mayonnaise treatments decreased during storage time, and finally, treatment coded T1(0.1% replacement of pistachio green peel powder and 6% melon seed flour) was selected as optimal, and T6 with 0.75% replacement of pistachio green peel powder and 36% melon seed flour) as worst sample. The use of pistachio peel powder and melon seed flour significantly reduced the microbial population of mayonnaise treatments. Higher values than the optimum treatment cannot be used due to decrease in the stability and increase in the microbial population, as well as reduction of sensory scores.

کلیدواژه‌ها [English]

• : Mayonnaise sauce
• Pistachio peel powder
• Melon seed flour

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