تأثیر پوشش‌های خوراکی حاوی کنسانتره پروتئین سویا/ پروتئین آب پنیر بر کیفیت خلال‌های نیمه‌خشک سیب‌زمینی

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

زینب مصلحی ¹

مرضیه بلندی ¹

سیدحمیدرضا ضیاءالحق ²

سیما بانی ¹

¹ گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران

² بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان سمنان (شاهرود)، سازمان تحقیقات، آموزش و ترویج کشاورزی، شاهرود، ایران

https://doi.org/10.22067/ifstrj.2025.90051.1373

چکیده

استفاده از پوشش‌های خوراکی یک رویکرد پایدار و سازگار با محیط‌زیست برای حفظ کیفیت غذا در طول ذخیره‌سازی می‌­باشد. هدف از این تحقیق بررسی تأثیر پوشش خوراکی تهیه شده از کنسانتره پروتئین سویا و پروتئین آب پنیر در افزایش پایداری شیمیایی خلال­‌های سیب‌­زمینی در طول دوره نگهداری می‌باشد. از آنجایی که معمولا خلال­‌های نیمه‌آماده سیب­‌زمینی منجمد و در فریزر نگهداری می­‌شوند، می­‌توان با نیمه­‌خشک کردن و کاهش رطوبت آنها، این محصول را در دمای یخچال نگهداری کرد. در این تحقیق تأثیر غلظت‌های مختلف (2.5، 4 و 5 درصد وزنی) کنسانتره پروتئین سویا و پروتئین آب پنیر بر برخی ویژگی‌های فیزیکوشیمیایی سیب‌زمینی نیمه‌خشک (رنگ، جذب آب خلال­‌های خشک، قندهای احیاکننده، نشاسته، اسید اسکوربیک، رطوبت، جذب روغن، تردی بافت و خواص حسی) طی 60 روز نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که سیب­‌زمینی نیمه­‌خشک پوشیده شده با کنسانتره پروتئین سویا و آب پنیر دارای بیشترین رطوبت و کمترین جذب روغن و ترد بودن نسبت به نمونه شاهد بود. تست حسی نمونه‌های پوشش داده شده با کنسانتره پروتئین سویا و آب پنیر با نمونه‌های بدون پوشش متفاوت بود و طعم سیب‌زمینی نیمه خشک با پوشش پروتئینی مورد قبول مصرف‌کنندگان قرار گرفت. پوشش‌های خوراکی اعمال‌شده تأثیر معنی‌داری بر اسید اسکوربیک و کاهش قند داشتند. کمترین و بیشترین مقدار نشاسته در نمونه‌­های شاهد و پوشش داده شده مشاهده شد. این ویژگی‌ها نشان می‌دهد که پوشش‌های مبتنی بر کنسانتره پروتئین سویا و آب پنیر انتخابی عالی برای کاهش جذب روغن و افزایش ماندگاری خلال­‌های نیمه‌­خشک سیب‌­زمینی هستند.

کلیدواژه‌ها

پروتئین آب پنیر

پروتئین سویا

پوشش‌های خوراکی

سیب‌زمینی خشک

عمر انباری

موضوعات

• فناوری مواد غذایی

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عنوان مقاله English

The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices

نویسندگان English

Zeinab Moslehi ¹

Marzieh Bolandi ¹

Seyedhamidreza Ziaolhagh ²

Sima Bani ¹

¹ Department of Food Science and Technology, Damghan branch, Islamic azad University, Damghan, Iran

² Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran

چکیده English

Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. The study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. In this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. The results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. The sensory properties of coated samples were different from those of uncoated samples. Panelists also accepted the taste of coated semi-dried potatoes. The applied edible coatings significantly affected the ascorbic acid and reducing sugar content. The lowest and highest amount of starch was observed in the control and coated samples, respectively. These characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.

کلیدواژه‌ها English

Dried potato

Edible coating

Shelf life

Soy protein

Whey protein

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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