اثر پوشش‌های خوراکی کیتوزان و موسیلاژ بامیه بر ویژگی‌های فیزیکی‌شیمیایی خلال‌های سیب‌زمینی سرخ شده

نوع مقاله : مقاله پژوهشی

نویسندگان

• آزاده فرازمند
• حسین جلالی
• علی نجفی

گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران

https://doi.org/10.22067/ifstrj.2022.77486.1187

چکیده

سیب­زمینی سرخ­شده از محصولاتی است که مصرف بالایی دارد و به­دلیل داشتن روغن زیاد نگرانی­هایی را از لحاظ سلامت عمومی به­وجود آورده است. در این تحقیق امکان کاهش جذب روغن در سیب­زمینی سرخ­شده با استفاده از موسیلاژ بامیه و کیتوزان به­عنوان پوشش خوراکی بررسی شد. بدین منظور موسیلاژ بامیه با غلظت­های 0، 50 و 100 و کیتوزان با غلظت­های 0، 75/0 و 1 درصد مورد استفاده قرار گرفت. غلظت­های صفر به­عنوان شاهد در نظر گرفته شدند. پس از پوشش­دهی، خلال­های سیب­زمینی سرخ­شده و درصد پوشش­دهی، میزان جذب روغن، مقدار رطوبت، سفتی بافت، عدد پراکسید، عدد اسیدی، شاخص­های رنگ و ویژگی­های حسی مورد بررسی قرار گرفت. نتایج نشان داد که کیتوزان باعث افزایش پوشش­دهی و بامیه سبب کاهش آن گردید. بیشترین پوشش­دهی در غلظت 2/1 درصد کیتوزان و صفر درصد موسیلاژ بامیه (38/2 درصد) و کمترین آن در نمونۀ شاهد (11/0 درصد) مشاهده گردید. همچنین مشاهده شد که با افزایش غلظت کیتوزان و موسیلاژ بامیه جذب روغن کاهش یافت، ولی جذب روغن در غلظت­های بالای موسیلاژ بامیه کمی افزایش یافت. بیشترین و کمترین جذب روغن به‌ترتیب در نمونه شاهد (6/20 درصد) و نمونه پوشش دهی شده با 41 درصد موسیلاژ بامیه و 5/1 درصد کیتوزان (44/15 درصد) مشاهده شد. در مورد عدد پراکسید و عدد اسیدی مدل­های به­دست آمده معنی­دار نبودند. اثر غلظت موسیلاژ بامیه و کیتوزان بر بافت نمونه­ها و شاخص­های رنگ معنی­دار بود. در نهایت پس از بهینه­یابی، غلظت 74 درصد بامیه و 89/0 درصد کیتوزان به­دست آمد.

کلیدواژه‌ها

• پوشش خوراکی
• جذب روغن
• کیتوزان
• سیب‌زمینی
• موسیلاژ بامیه

موضوعات

• فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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