ارزیابی کیفی و ویژگی‌های حسی کوکی‌های تهیه‌شده از آرد ارزن دم روباهی و پودر پوست پرتقال

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

• جایاسامراج یوگالاکاشمی
• ساموئل آدیی

گروه فناوری مواد غذایی، مؤسسه فناوری و علوم هندوستان، چنای، تامیل نادو، هند

10.22067/ifstrj.2025.94047.1447

چکیده

تقاضای روزافزون برای غذاهای فراسودمند، باعث شده است که مواد طبیعی و غنی از مواد مغذی در محصولات سنتی به‌منظور حمایت از سلامت و تندرستی گنجانده شوند. ارزن دم‌روباهی، یک غله بدون گلوتن غنی از پروتئین، فیبر و ریزمغذی‌ها، و پودر پوست پرتقال، یک محصول جانبی سرشار از فیبر غذایی و ترکیبات زیست‌فعال، برای تولید کوکی‌هایی با خواص فراسودمند استفاده شدند. این پژوهش با هدف تولید و ارزیابی کوکی‌های سلامتی بخش تهیه شده از ارزن دم‌روباهی غنی‌شده با پودر پوست پرتقال انجام گردید. پنج فرمولاسیون با نسبت‌های 49:1، 48:2، 47:3، 46:4، 45:5 از ارزن دم‌روباهی و پودر پوست پرتقال برای نمونه 1 تا نمونه 5 تولید شد، در حالی‌که نمونه کنترل نسبت 50:0 داشت. نمونه‌ها از نظر آنالیز شیمیایی، فعالیت آنتی‌اکسیدانی، ایمنی میکروبی و خواص حسی مورد تجزیه و تحلیل قرار گرفتند تا سطح بهینه ترکیب با استفاده از روش‌های استاندارد تعیین شود. نتایج آنالیز شیمیایی نشان داد که محتوای پروتئین از 11.7٪ تا 7.2٪ برای نمونه 1 تا نمونه 5 متغیر بود، در حالی‌که نمونه کنترل 11.9٪ پروتئین داشت. میزان چربی برای نمونه 1 تا 5 از 20.5٪ تا 19.3٪ متغیر بود، در حالی‌که در نمونه کنترل 20.7٪ بود. میزان فیبر خام برای نمونه 1 تا 5 از 2.8٪ تا 4.8٪ متغیر بود، در حالی‌که برای نمونه کنترل 2.1٪ بود. میزان خاکستر برای نمونه 1 تا 5 از 1.10٪ تا 1.54٪ متغیر بود، در حالی‌که در نمونه کنترل 1.04٪ بود. میزان رطوبت برای نمونه 1 تا 5 از 2.61٪ تا 4.25٪ متغیر بود، در حالی‌که در نمونه کنترل 2.5٪ بود. از نقطه نظرتغذیه‌ای، افزایش تدریجی فیبر غذایی و فعالیت آنتی‌اکسیدانی در نمونه‌ها را شاهد بودیم که به بهبود سلامت گوارش و ظرفیت مهار رادیکال‌های آزاد کمک می‌کند. ارزیابی حسی میزان بهینه افزودن پودر پوست پرتقال (2٪) مناسب برای پذیرش کلی حسی نشان داد. نتایج این پژوهش نشان داد که افزودن پودر پوست پرتقال به‌طور قابل توجهی ویژگی‌های تغذیه‌ای و سلامتی بخشی کوکی‌ها را افزایش می‌دهد.

کلیدواژه‌ها

• ارزن دم‌روباهی
• بیسکویت عملکردی
• پودر پوست پرتقال
• فعالیت آنتی‌اکسیدانی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Quality Evaluation and Sensory Properties of Cookies Prepared from Foxtail Millet (Setaria italica) Flour and Orange Peel (Citrus sinensis) Powder

نویسندگان [English]

• Jayasamraj Yogalakshmi
• Samuel Adeyeye

Department of Food Technology, Hindustan Institute of Technology & Science, Chennai, Tamil Nadu, India

چکیده [English]

The growing demand for functional foods has encouraged with incorporation of natural, nutrient-rich ingredients into traditional products to support health and wellness. Foxtail millet, a gluten-free grain rich in protein, fiber, and micronutrients, and orange peel powder, a by-product abundant in dietary fibre and bioactive compounds, were used to develop cookies with functional properties. This study aimed to develop and evaluate functional cookies prepared from foxtail millet enriched with orange peel powder. Five formulations were produced with 49:1, 48:2, 47:3, 46:4, 45:5 of foxtail millet and orange peel powder for sample 1 to sample 5 while the control sample had 50:0. The samples were analyzed for proximate composition, antioxidant activity, microbial safety, and sensory properties to determine the optimal level of incorporation using standard methods. The results revealed that for proximate composition, protein content ranged from 11.7% to 7.2% for sample 1 to sample 5 while the control sample had 11.9%. Fat content ranged from 20.5% to 19.3% for sample 1 to sample 5 while the control sample had 20.7%. Crude fibre content ranged from 2.8% to 4.8% for sample 1 to sample 5 while the control sample had 2.1%. Ash content ranged from 1.10% to 1.54% for sample 1 to sample 5 while the control sample had 1.04%. Moisture content ranged from 2.61% to 4.25% for sample 1 to sample 5 while the control sample had 2.5%. Nutritional analysis indicated a progressive enhancement in dietary fiber and antioxidant activity, contributing to improved digestive health and free radical scavenging capacity. Sensory evaluation showed the optimal orange peel powder concentration (2%) for sensory overall acceptability. The study demonstrated that incorporating orange peel powder significantly enhances the nutritional and functional attributes of cookies.

کلیدواژه‌ها [English]

• Antioxidant activity
• Foxtail millet
• Functional cookies
• Orange peel powder

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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