ارزیابی ویژگی های آنتی‌اکسیدانی و شیمیایی سس‌سالاد بالزامیک پایدار‌شده با صمغ فارسی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران

چکیده

سابقه و هدف: سالاد یکی از محصولات پر‌مصرف است که به صورت پیش‌غذا، همراه غذا و یا یک وعده غذایی مورد استفاده قرار می‌گیرد. سس‌‌های‌سالاد یکی از چاشنی‌هایی می‌باشد که برای طعم‌دار کردن و یا جذاب‌تر‌کردن سالادها به‌کار برده می‌شود. اما به‌دلیل استفاده از تخم‌مرغ در فرمولاسیون اکثر سس‌های‌سالاد، احتمال ورود میکروارگانیسم های مضر و همچنین مقادیری کلسترول در رژیم غذایی وجود دارد. بنابراین تولید سس‌سالاد بدون زرده‌تخم‌مرغ، برای سلامتی مفید می‌باشد. در این تحقیق، امولسیون‌های روغن در آب با سرکه بالزامیک و روغن زیتون فوق بکر تهیه و سپس با صمغ زدو یا صمغ فارسی تثبیت شدند. یکی از اصلی‌ترین ویژگی‌های تثبیت کننده‌های سالاد ویسکوزیته می‌باشد که به تعلیق ذرات معلق، پایداری امولسیون، قابلیت ریختن و غیره مربوط می‌شود. همچنین کنترل جداسازی امولسیون به طور مستقیم یا غیرمستقیم به ویسکوزیته و قدرت تعلیق مربوط می‌شود که مستقیماً به غلظت صمغ ربط پیدا می‌کند. صمغ زدو از درخت Amygdalus scoparia ترشح می‌شود. سرکه بالزامیک به عنوان منبع ترکیبات آنتی‌اکسیدانی در نظر گرفته‌شده‌است. بیشترین آنتی‌اکسیدان‌هایی که در سرکه بالزامیک یافت می‌شوند، اسیدهای فنولیک، فلاوانول‌ها، تانن‌های پلیمری و ملانوئیدین‌های با وزن مولکولی بالا هستند. وجود فنولیک‌ها در سرکه اثرات مثبتی بر سلامتی دارد زیرا سرکه بالزامیک بخش خوبی از ترکیبات فنولی موجود در انگور را حفظ می‌کنند و ظرفیت آنتی‌اکسیدانی قابل‌توجهی دارند. همچنین استفاده از شیره‌خرما در تولید این محصول به‌جای استفاده از ساکارز، باعث کاهش مقدار کالری محصول شده‌است.
مواد و روش ها: در این پژوهش، ویژگی‌های کیفی سس‌سالاد امولسیون روغن در آب، با استفاده از صمغ‌زدو، شیره‌خرما، سرکه‌ی بالزامیک و روغن‌زیتون مورد‌ بررسی قرار‌گرفت. صمغ زدو با غلظت‌های (1، 5/2 و 4 درصد) برای پایداری سس استفاده گردید. ویژگی‌های pH، اسیدیته، دو فاز شدن، مقدار اسیدهای چرب آزاد، محتوای فنل‌کل، خاصیت آنتی‌اکسیدانی و ویژگیهای حسی نمونه‌های سس در طول 90 روز نگهداری در دمای محیط مورد بررسی قرار گرفتند.
یافته ها: در طول نگهداری، pH، اسیدیته و مقدار اسیدهای چرب آزاد همه نمونه‌ها مطابق استاندارد ملی ایران قرار داشت و هیچ‌گونه جدایی فاز در نمونه‌های حاوی صمغ مشاهده نشد. در طی زمان نگهداری نمونه‌های سس بالزامیک پایداری فیزیکی آنها افزایش پیدا‌کرد. بیشترین و کمترین میزان فعالیت آنتی‌اکسیدانی و فنل‌کل سس‌سالاد بالزامیک به ترتیب مربوط به نمونه کنترل و نمونه حاوی 4 درصد صمغ زدو بود. محتوای فنل‌کل و خاصیت آنتی‌اکسیدانی نمونه‌ها با افزایش زمان انبارمانی کاهش یافت. نمونه‌های حاوی 1% و کنترل بالاترین امتیاز از نظر پذیرش کلی را در ارزیابی حسی دریافت نمودند.
نتیجه گیری: فرمولاسیون سس‌سالاد با روغن زیتون بکر، سرکه بالزامیک و شیره‌خرما به همراه 1 درصد صمغ زدو یا فارسی، مناسب‌ترین ویژگی‌های فیزیکوشیمیایی، آنتی‌اکسیدانی و حسی قابل در تولید سس فراسودمند و سلامت بخش با بازار‌پسندی مناسب را دارد.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum

نویسندگان [English]

  • mehrnaz esmaeilpour
  • Zahra Keshavarz
Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fars, Iran
چکیده [English]

Background and objectives: Salad is one of the most consumed products that is used as an appetizer, with a meal or a meal. Salad dressing is one of the seasonings are used for flavoring or appetizing foods. However, due to the use of eggs in the formulation of most salad dressings, there is a possibility of the entry of harmful microorganisms as well as amounts of cholesterol in the diet. Therefore, making salad dressing without egg yolk is benefical for health. In this study, oil-in-water emulsions were prepared with balsamic vinegar and extra virgin olive oil and then stabilized with zedo or Persian gum. One of the main characteristics of salad stabilizers is viscosity, which is related to the suspension of particulates, emulsion stability, pourability, etc. Control separation is also directly or indirectly related to viscosity and suspending power, which is related directly to gum concentration. Zedo gum is secreted from the Amygdalus scoparia tree. Balsamic vinegar has been considered a source of antioxidant compounds. The most representative antioxidants found in balsamic vinegar are phenolic acids, flavanols, polymeric tannins, and high molecular weight melanoidins. The presence of phenolics in vinegar has positive health effects because these products maintain a good portion of the phenolics present in the grapes, expressing a significant antioxidant capacity. Also Using palm syrup in the production of this product instead of sucrose, reduces the amount of calories in the product.

Materials and Methods: In this study, the quality characteristics of oil-in-water emulsion salad dressing were investigated using Zedo gum, palm syrup, balsamic vinegar and olive oil. Zedo gum (1, 2.5, and 4%) concentration was used for stable salad dressing. Chemical and physical properties including phase separation, pH, acidity, free fatty acids, total phenolic compounds, antioxidant activity and the sensory properties of the prepared balsamic salad dressing within 90 days’ preservation were evaluated.


Results: During storage, pH, acidity and free fatty acid of all samples were in the range of Iranian National Standard. Samples containing zedo gums were not observed phase separation. Their physical stability increases during storage of balsamic sauce samples. The highest and lowest levels of antioxidant activity and phenol of total diet salad were related to the control sample and the sample containing 4% zedo gum, respectively. The total phenolic content and antioxidant activity of samples decreased with increasing storage time. Samples containing 1% Zedo gum and control received the best sensory evaluation.


Conclusion: Formulation of salad dressing with virgin olive oil, balsamic vinegar, and palm syrup with 1% zedo or Persian gum, had the optimum physicochemical, antioxidant and sensory properties among the samples, which can be used to produce a useful and healthy sauce with optimum physical, chemical, oxidation, and rheology properties and customer-friendly.

کلیدواژه‌ها [English]

  • Salad dressing
  • Zedo or Persian gum
  • balsamic vinegar
  • antioxidant properties

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 1
فروردین 1401
صفحه 73-90

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