امکان‌سنجی استفاده از ژل سدیم آلژینات جهت افزایش عمر نگهداری تاپ اشترودل

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 شرکت نان قدس رضوی، خراسان رضوی، مشهد، ایران,، گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران

2 شرکت نان قدس رضوی، خراسان رضوی، مشهد، ایران

چکیده

سابقه و هدف: بیاتی محصولات پخت از مهم‌ترین عوامل ایجاد ضایعات این محصولات در نظر گرفته می‌شود. بیاتی حاکی از تغییر در مزه، طعم، ظاهر و بافت محصولات پخت و در نهایت کاهش پذیرش این محصولات توسط مصرف‌کننده است. اشترودل یکی از فراورده‌های لایه‌ای تخمیری شیرین شناخته شده در ایران می‌باشد که بعد از گرمخانه گذاری و پخت خمیر لایه‌ای، ماده شکلاتی یا پر کننده بر پایه روغن توسط پمپ در وسط نان تزریق و محصول نهایی بسته‌بندی می‌گردد. با این‏حال، این محصول مستعد بیاتی و سفت شدن بافت طی دوره نگهداری می‌باشد؛ بنابراین، روش‌هایی که سبب حفظ رطوبت محصول طی دوره نگهداری می‌شوند، قادر به افزایش زمان نگهداری محصول و بازار پسندی آن می‌باشند. هیدروکلوئیدها بطور گسترده‌ای بعنوان افزودنی جهت اصلاح ویژگی‌های رئولوژیکی و بافتی در محصولات پخت استفاده می‌شوند. این ترکیبات دارای ظرفیت نگهداری آب بالایی بوده و قادر به جلوگیری از بیاتی شدن محصولات پخت طی دوره‌های نگهداری طولانی‌مدت می‌باشند.
مواد و روش‏ها: در این پژوهش، اثر ژل آلژینات سدیم در سه سطح 0، 25/1 و 5/2 درصد بر ویژگی‌های فیزیکوشیمیایی (رطوبت، فعالیت آبی، بافت، حجم مخصوص و رنگ)، میکروبی (کپک و مخمر، اشرشیا کلی و انتروباکتریاسه) و حسی (رنگ و ظاهر، آروما، مزه، بافت و پذیرش کلی) نمونه تاپ اشترودل طی دوره زمان نگهداری تسریع یافته (32 درجه سانتی‌گراد به مدت 30 روز) بررسی گردید. نتایج این پژوهش به‌صورت طرح کاملاً تصادفی در قالب فاکتوریل با استفاده از نرم‌افزارMinitab مورد تجزیه‌وتحلیل قرار گرفت. مقایسه میانگین تیمارها در صورت معنی‌داری با استفاده از آزمون توکی در سطح 5 درصد انجام شد.
یافته‌ها: اگرچه افزایش زمان نگهداری سبب کاهش معنی‌دار رطوبت و فعالیت آبی نمونه‌ها شد، نمونه‌های حاوی ژل آلژینات دارای رطوبت و فعالیت آبی بیشتری نسبت به نمونه شاهد بودند. حجم مخصوص نمونه‌های حاوی 25/1 و 5/2 درصد ژل به ترتیب 45/9 درصد و 51/18 درصد بالاتر از نمونه فاقد ژل (شاهد) بود. میزان سفتی نمونه حاوی 25/1 درصد ژل بطور معنی‌داری کمتر از سایر نمونه‌ها بود. بطور کلی، سفتی نمونه‌های بر پایه 25/1 و 5/2 درصد ژل به ترتیب به میزان 21/30 و 58/8 درصد کمتر از نمونه شاهد بود. استفاده از ژل در فرمولاسیون تاپ اشترودل سبب کاهش شاخص روشنایی (L*) و افزایش قرمزی (a*) و زردی (b*) محصول نهایی گردید. نتایج میکروبی نشان داد که بار میکروبی نمونه‌ها در محدوده استاندارد می‌باشد. مطابق نتایج ارزیابی حسی، نمونه حاوی 25/1 درصد ژل بالاترین امتیازات رنگ و ظاهر، آروما، مزه و پذیرش کلی را به‏خود اختصاص داد.
نتیجه‌گیری: بر اساس نتایج به‌دست‌آمده در این پژوهش، نمونه‌های حاوی ژل نسبت به نمونه شاهد دارای رطوبت، فعالیت آب، حجم ویژه، نرمی بافت و نمرات حسی بالاتری بودند. به‌طور کلی بهترین سطح مصرف ژل آلژینات سدیم برای استفاده در فرمولاسیون تاپ اشترودل به‌منظور دستیابی به کمترین سطح سفتی و بالاترین نمره پذیرش کلی ژل 25/1 درصد است.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel

نویسندگان [English]

  • Majid Nooshkam 1
  • Alireza Rahmanian 2
  • Seyed Ali Khoshbakht 2
  • Sara Hoseinpur 2
  • Ozra Velayati 2
1 Ghods Razavi Bread Company, Mashhad, Iran. 2Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Ghods Razavi Bread Company, Mashhad, Iran
چکیده [English]

Background and Objectives: The staleness of baking products is considered one of the most important causes of waste of these products. It indicates a change in the taste, flavor, appearance, and texture of products and finally reduces their consumer acceptance. The strudel is one of the well-known fermented sweet layered products in Iran. In this product, after incubating and baking the layered dough, chocolate or oil-based filling is injected into the middle of the bread by a pump, and the final product is packaged. However, this product is prone to staleness and texture hardening during the storage period; therefore, the methods that preserve the product during the storage period are able to increase the storage time of the product and its marketability. Normally, hydrocolloids are widely used as additives to modify the rheological and textural properties of baking products. The high-water holding capacity of hydrocolloids enables them to prevent the staleness of baked products during long-term storage periods.
Materials and Methods: The production steps of the fermented layered product were carried out according to the method of Sheikholeslami et al. (2018) with the necessary changes. The moisture content, water activity, specific volume, hardness, color, microbial load, and sensory properties of the top strudel were determined during storage time (32 °C for 30 days). The experiments were performed according to a completely randomized design in factorial arrangement. Minitab 16 software was used to analyze the data, and the differences between means were determined by Tukey test at p < 0.05.
Results: Although increasing the storage time caused a significant decrease in moisture and water activity of the samples, the samples containing alginate gel had more moisture and water activity than the control sample. The specific volume of the samples containing 1.25% and 2.5% of gel was 9.45% and 18.51% higher than the sample without gel (control). The hardness of the sample containing 1.25% gel was significantly lower than other samples. In general, the hardness of the samples based on 1.25% and 2.5% of gel was 30.21% and 8.58% lower than the control sample, respectively. The use of gel in the top strudel formulation decreased the brightness index (L*) and increased the redness (a*) and yellowness (b*) of the final product. The microbial results showed that the microbial load of the samples was within the standard range. According to the results of the sensory evaluation, the sample containing 1.25% of gel received the highest scores for color and appearance, aroma, taste, and overall acceptance.
Conclusion: Based on the results obtained in this research, the samples containing gel had higher moisture content, water activity, specific volume, texture softness, and sensory scores than the control sample. In general, the best level of sodium alginate gel consumption for use in top strudel formulation in order to achieve the lowest level of hardness and the highest overall acceptance score is 1.25% gel.

کلیدواژه‌ها [English]

  • Staleness
  • Polysaccharide gel
  • Storage time
  • Texture
  • Strudel

مراجع

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نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 1
فروردین 1402
صفحه 23-41

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