بررسی اثرات پوشش‌های فعال آنتی‌اکسیدانی بر میزان کارآیی آبگیری اسمزی و ویژگی‌های کیفی انگور شاهرودی خشک شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز

2 دانشگاه تبریز

3 دانشگاه ایلام

چکیده

پوشش دهی مواد غذایی قبل از آبگیری اسمزی، راه حل موثری برای کاهش جذب مواد جامد معرفی شده است. در این مطالعه، دو نوع پوشش (بر پایه پکتین و کربوکسی متیل سلولز) حاوی دو ترکیب آنتی‌اکسیدانی و احیاکننده (اسید آسکوربیک و سیستئین) برای پوشش دهی انگور شاهرودی قبل از فرآیند اسمزی استفاده شدند. برای آبگیری اسمزی از ترکیب محلول اسمزی ثابت و مشابه ترکیب طبیعی میوه ها (حاوی فروکتوز، کلرید کلسیم و اسید سیتریک) استفاده شد (با نسبت نمونه به محلول 1 به 10). نمونه‌های بهینه (پوششهای حاوی سیستئین 5/0٪ و اسید اسکوربیک 5/0٪) بر اساس حداکثر ضریب کارآیی اسمزی و آبگیری اسمزی و حداقل میزان جذب مواد جامد انتخاب گردیدند. سپس نمونه های اسمز شده برای خشک کردن تکمیلی در دستگاه آون با هوای داغ قرار گرفتند. تأثیر پیش تیمارهای پوشش دهی و اسمز بر ویژگیهای کیفی کشمش حاصل (میزان ویتامین ث، رنگ و جذب مجدد آب) مورد بررسی قرار گرفت. نتایج نشان داد نمونه های دارای پوشش و اسمز، دارای بالاترین میزان ویتامین ث و کمترین میزان جذب مجدد آب نسبت به نمونۀ شاهد و بدون پوشش بودند. همچنین پوشش‌دهی و اسمز موجب کاهش تغییر رنگ کلی کشمش نهایی گردید.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape

نویسندگان [English]

  • S Kheyabani 1
  • Babak Ghanbarzadeh 2
  • mohammadyar hoseini 3
2 chief Editor
3 ilam university
چکیده [English]

The application of coating on food prior to osmotic dehydration has been introduced as an effective solution to decrease the solid gain. In this research, two types of coatings (based on pectin and carboxymethyl cellulose) containing two antioxidant and reducing ingredients (ascorbic acid and cysteine) for pretreating of Shahroodi grapes were used before osmotic process. For osmotic dehydration, constant osmotic solution with similar composition to natural fruits ingredients (containing fructose, calcium chloride and citric acid) were used (sample of solution 1 to 10). The optimum samples were chosen according to the maximum osmotic efficiency coefficient, maximum water loss and the minimum solids gain. The control and pretreated samples were subsequently dried by air drying and the effects of coating solutions and osmotic dehydration on dried raisins quality attributes (including vitamin C, color and rehydration ratio) were studied. The coated and osmotic samples showed the highest amount of vitamin C than the control and uncoated samples and the least rehydration ratio than the control and uncoated samples. Coating and osmotic dehydration also caused the decrease in overall color change.

کلیدواژه‌ها [English]

  • Active coating
  • Osmotic dehydration
  • Colorimetry
  • vitamin C
  • Rehydration ratio

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پژوهش های صنایع غذایی
دوره 31، شماره 4
دی 1400
صفحه 51-63

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