بهینه‌یابی فرآورده شکلاتی تلخ بدون شکر سازگار با رژیم کتوژنیک و بررسی خصوصیات فیزیکوشیمیایی، بافتی، حرارتی و حسی آن

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• امینه عوامی ¹
• مصطفی مظاهری طهرانی ²
• محبت محبی ³
• فاطمه پورحاجی ³

¹ دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

³ دانشگاه فردوسی مشهد

https://doi.org/10.22067/ifstrj.2022.74665.1135

چکیده

یکی از چالش‌های طراحی رژیم کتوژنیک، حفظ مقدار کالری عمده هر وعده از چربی و همچنین حفظ مقدار پروتئین مناسب جهت حس سیری می‌باشد. این تحقیق جهت امکان‌سنجی تولید شکلات بدون شکر و با مقدار چربی و پروتئین بالا در مقدار ثابت فیبر سویا و پودر استویا برای افراد ملزم به رژیم کتوژنیک صورت گرفت. پودر کاکائو توسط جایگزین کره کاکائو و سدیم کازئینات هر کدام در سطوح (صفر، 5 و 10 درصد) جایگزین شد. نتایج نشان داد که جایگزینی پودر کاکائو به‌طور معنی‌داری (05/0 p<) موجب افزایش رطوبت، فعالیت آبی، مقدار چربی و پروتئین کل شد اما مقدار خاکستر و کربوهیدرات کاهش یافت. همچنین افزایش مقدار جایگزین کره کاکائو و سدیم کازئینات به‌طور معنی‌داری (05/0 p<) موجب شد تا همزمان سختی و دمای ذوب نمونه‌های شکلات کاهش یابد. نتایج آزمون هدونیک نشان داد که نمونه‌های با چربی و پروتئین بیشتر، امتیاز بالاتری را کسب کردند. همچنین تجزیه به روش مولفه‌های اصلی نشان داد که دو مولفه اصلی اول 81 درصد کل واریانس داده‌های حسی را تشکیل می‌دهند. در نهایت، با توجه به نتایج آزمون‌های حسی و دستگاهی، بهترین ترکیب شکلات انتخاب شد. این ترکیب حاوی 35 درصد جایگزین کره کاکائو و 5 درصد سدیم کازئینات بود. مقدار قند کل و کالری نمونه بهینه به‌ترتیب 17/2 درصد و 41/547 کیلوکالری به ازای 100 گرم بود. مقدار اندیس پراکسید 1 روز پس از تولید 5/0 میلی‌اکی‌والان در کیلوگرم بود که پس از 60 روز این مقدار به 13/1 میلی‌اکی‌والان در کیلوگرم افزایش یافت. مصرف 100 گرم نمونه بهینه می‌تواند 27 درصد کالری روزانه یک فرد بزرگسال را تامین کند. این نتایج نشان داد که فرمولاسیون بهینه، حداقل شرایط رژیم کتوژنیک را داراست و می‌تواند یک میان وعده مناسب برای افراد ملزم به این رژیم باشد.

کلیدواژه‌ها

• شکلات
• بدون شکر
• رژیم کتوژنیک
• استویا

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties

نویسندگان [English]

• Amineh Avami ¹
• Mostafa Mazaheri Tehrani ²
• Mohebbat Mohebbi ³
• Fatemeh Pourhaji ³

¹ Former MSc Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad

² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³ Ferdowsi University of Mashhad

چکیده [English]

There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and soybean hull as sugar substitute. Results showed that cocoa powder substitution significantly (p< 0.05) led to an increase in moisture, water activity, fat and protein and a decrease in ash and carbohydrate amount, respectively. It was also observed that addition of sodium caseinate and CBS made the chocolate softer and to be easily melted (p< 0.05). Sensory analysis showed that samples with high protein and fat content got better scores in overall acceptance (p< 0.05). Also, principle component analysis showed that the first two components could explain about 81% of total variance. Finally, the best composition was determined by considering both TPA, DSC and sensory properties. This sample contained 5% sodium caseinate and 35% CBS. Moreover, total sugar content and calorie amount of this sample was 2.17% and 547.41 kcal, respectively. The peroxide value of optimized sample was 0.5 meq per kg immediately after production and it reached to 1.13 meq per kg after two months. Consuming 100 g of this chocolate can supply 27% of daily calorie of an adult person (assuming 2000 kcal per day for adults). Consuming this 100 g can also supply 17% and 40% of classic and atkins keto diet. These results showed that, the selected sample with 35% CBS and 5% sodium caseinate could be compatible to ketogenic diet but more clinical research should be done in future.

کلیدواژه‌ها [English]

• Sugar free
• Chocolate
• Ketogenic diet
• Stevia

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