| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,006 |
| تعداد مقالات | 33,642 |
| تعداد مشاهده مقاله | 44,579,152 |
| تعداد دریافت فایل اصل مقاله | 31,689,599 |
استفاده از فیبر بامبو به عنوان جایگزین چربی در شکلات صبحانه (کرم شکلات) و بررسی ویژگی‌های حسی، بافتی و فیزیکوشیمیایی آن | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 151-166 اصل مقاله (768.19 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2021.351382.1281 | ||
| نویسندگان | ||
| مارال خوش کیش1؛ مریم قراچورلو* 2؛ سمیرا یگانه زاد3 | ||
| 1کارشناس ارشد. علوم و صنایع غذایی,، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 2دانشیار علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 3پژوهشکده علوم و صنایع غذایی قوچان مشهد ایران | ||
| چکیده | ||
| فیبر بامبو از گیاهی به نام بامبو متعلق به خانوادۀ ( Poaceae ) استخراج می‌شود و مانند دیگر فیبرهای گیاهی فاقد هرگونه نقش کالری زایی است. هدف از این پژوهش بررسی امکان تولید شکلات صبحانه، با این فیبر به جای روغن در پنج سطح (صفر،2.5، 4.5، 6.5، 8.5 درصد) است. نتایج بررسیها نشان میدهد که استفاده ازفیبرتا سطح 8.5 درصد اثر معنی‌دار روی مقادیر pH و فعالیت آبی ندارد. مشخص شد با افزایش فیبر در فرمولاسیون شکلات صبحانه، رطوبت و خاکستر بصورت معنی‌داری (0.05>P) افزایش مییابد. همچنین نتیجۀ آنالیز کالری نشان داد با جایگزینی روغن با فیبر تا سطح 8.5 درصد میزان کالری محصول تا 13.42 درصد کاهش مییابد. ارزیابی حسی پنج فرمولاسیون شکلات صبحانه نیز حاکی از پذیرش بیشتر نمونۀ تهیه شده با 4.5 درصد فیبر بامبو است. نتایج آنالیز بافت و سنجش ویسکوزیتۀ ظاهری نشان داد که با افزایش درصد فیبر در فرمول، پارامترهای ویسکوزیته ظاهری، سفتی، پیوستگی، چسبندگی و شاخص قوام به صورت معنی‌داری (0.05>P) افزایش مییابد. بطور کلی شکلات صبحانۀ تهیه شده با 4.5 درصد فیبر بامبو میتواند جایگزین مناسبی برای چربی در شکلات صبحانه باشد و فرمول بهینه قادر است 6.35 درصد مقادیرکالری محصول را کاهش دهد. | ||
| کلیدواژه‌ها | ||
| ارزیابی حسی؛ آنالیز بافت؛ شکلات صبحانه؛ ویسکوزیتۀ ظاهری | ||
| عنوان مقاله [English] | ||
| Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics | ||
| نویسندگان [English] | ||
| maral khoshkish1؛ Maryam Gharachorlo2؛ Samira Yeganehzad3 | ||
| 2Associate Professor | ||
| 3- | ||
| چکیده [English] | ||
| Bamboo fiber is extracted from a plant called bamboo belonging to the poaceae family and has no caloric role. This study aims at investigating the possibility of producing breakfast chocolate, while replacing oil with this fiber at five levels, zero, 2.5, 4.5, 6.5, 8.5%. The results showed that replacing oil with fiber up to the level of 8.5% did not have a significant effect on pH values and water activity. It was found that moisture and ash increased significantly (p <0.05), as the fiber increased in the breakfast chocolate formulation). Also, the result of calorie analysis showed that by replacing oil with fiber up to the level of 8.5%, the level of caloric content decreased by 13.42%. The five sensory evaluation of breakfast chocolate formulation also indicated a higher acceptance of the sample prepared with 4.5% bamboo fiber. The results of tissue analysis and measurement of visual viscosity showed that the parameters of visual viscosity, stiffness, cohesion, adhesion and consistency index increased significantly (p <0.05) as the fiber percentage in the formula increased. In general, breakfast chocolate made with 4.5% bamboo fiber can be a good substitute for fat in breakfast chocolate and the optimal formula is able to reduce the caloric content by 6.35%. | ||
| کلیدواژه‌ها [English] | ||
| Sensory Evaluation, Texture Analysis, Breakfast Chocolate, Visual Viscosity | ||
| مراجع | ||
|
Afoakwa, E. O., Paterson, A. and Fowler, M. 2008. Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food science and Technology. (18): 290-298. Afoakwa, EO., Paterson, A., Fowler, M. and Vieira, J. 2008. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of food engineering. (87): 181–90. Bitaraf, SH., Abbasi, S. and Hamid, Z. 2013. Production of low-energy prebiotic dark chocolate using inulin, polydextrose, and maltodextrin. Iranian Journal of Nutrition Sciences and Food Technology. 8(1). (in Persian). Bourne, M. 1378. Texture Profile Analysis. Food Technology. (32): 62-66. Biscuit specification and test methods (37), National Standard Institute of Iran. (in Persian). Chongtham, M. S., Bisht, p. and Haorongbam, S. 2015. Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Science and Food Safety. 10 (3): 153–168. Chongtham, N., Bisht, M. and Haorongbam, S. 2011. Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food. Food Science and Food Safety. 10 (4). 168-153. Cocoa creams- Specification and test methods (4701), National Standard Institute of Iran. (in Persian). Chocolate- Specification and test methods (608), National Standard Institute of Iran. (in Persian).
Fiszman, S. and Damasio, M. 2000. Suitability of single-compression and TPA tests determine adhesiveness in soild and semi-soild foods. Journal of Texture Studies. (31):55-68. Jenayi, M., Elhamirad, A., Astitri, S. 2015. Study Effect of pectin on texture, color and sensory watermelon humid marmalade. Innovation of food science and technology. (1):13-14. (in Persian). Kučerová J., Šottníková V., Nedomová Š. 2013. Influence of dietary fiber addition on the rheological and sensory properties of dough and bakery products. Czech Journal of Food Sciences. (31) 340-346 Livesey, G. 2001. Tolerance of Low Digestible Carbohydrates: a general view. British Journal of Nutrition. (1): 7-16. Mehraban, M., Homayouni Rad, A. and Hosseyni, R. 2014. Evaluation physicochemical, rheological and sensory properties of probiotic chocolate. Food processing and preservation. 6(2):63-79. (in Persian). Mustafa, U., Naeem, N., Masood, S. and Farooq, Z. 2016. Effect of Bamboo Powder Supplementation on Physicochemical and Organoleptic Characteristics of Fortified Cookies. Food Science and Technology. 4(1): 7-13. Nebesny, E., Zyz˙elewicz, D., Motyl, I. and Libudzisz, Z. 2005. Properties of sucrose-free chocolates enriched with viable lactic acid bacteria. European Food Research and Technology. 358-362. Nongdam, P. and Tikendra, L. 2014. The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India. Hindawi Publishing Corporation International Scholarly Research Notices. 17(1): 1-17. Pandey, A. and Ojha, V. 2011. Precooking processing of bamboo shoots for removal of anti-nutrients. Journal of Food Science and Technology. 51(1): 1-8 Pagohan Mehr, V. 2014. Evaluation effect of soy wholemeal flour as a fat substitute on physical and sensory properties in low fat breakfast chocolate. national congress on meals. Research Institute of Food Science & Technology. (1). (in Persian). Rezende, N. V., Benassi, M. T., Vissotto, F. Z., Augusto, P. and Grossmann, M. 2015. Effects of fat replacement and fiber addition on the texture, sensory acceptance and structure of sucrose‐free chocolate. Food Science and technology. 50(6): 1413-1420. Rapaille, A., Gonze, M. and Van Der Schueren, F. 1995. Formulating sugar-free chocolate products with maltitol. Food Technology.49(7): 51-54. Staffoloa, M. D., Bertola, N., Martinoa, M. and Bevilacqua, y. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal (14): 263–268. Shoorideh, m., Taslimi, a., Azizi, H. and Mohammadifar, M. A. 2011. Study of effect of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. Journal of food science and technology. 8(29):105-121. (in Persian). Szczeniak, A. and Brandt Mand Freidman, H. 1963. Development of Standard Rating Scales for Mechanical Parameters and Correlation between the Objective and Sensory Texture Measurement. Food Technology. (28): 397-403. Tewari, D.N. Bamboo as poverty alleviator. 1988. Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough. Ind For 114:610-2 Topping, D.L. 2013. Dietary Fiber: Physiological Effects and Health Outcomes, in Encyclopedia of Human Nutrition (Third Edition), B. Caballero, Editor, Academic Press: Waltham. (1): 50-54. Yehanezad, S., Raufi, N. And Mazaheri Tehrani, M. 2011. Evaluation effect of soy wholemeal flour as a fat substitute and milling time on tissue, rheological and sensory properties of milk chocolate. national congress of food science, Tehran, sharif university of technology. (20). (in Persian). Zhang, H., Zhang, Y., Wang, X., Xiang, Q., Bai, Y., Li, S and Yang, L. 2017. Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough. Journal of Chemistry. 13(3): 1-7. | ||
|
آمار تعداد مشاهده مقاله: 1,075 تعداد دریافت فایل اصل مقاله: 402 |
||