| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,930 |
| تعداد مقالات | 33,069 |
| تعداد مشاهده مقاله | 43,676,966 |
| تعداد دریافت فایل اصل مقاله | 20,187,435 |
بررسی پایداری اکسیداسیونی و ارزیابی حسی کرم کنجد حاوی مغز پسته آسیاب شده در طول زمان ماندگاری | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 23، شماره 2 - شماره پیاپی 77، آذر 1403، صفحه 159-172 اصل مقاله (461.8 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2025.365458.1386 | ||
| نویسندگان | ||
| سمانه کاظمی1؛ احمد شاکر اردکانی* 2؛ رضا مورکیان1 | ||
| 1دانشگاه علم و هنر یزد | ||
| 2پژوهشکده پسته | ||
| چکیده | ||
| ارده منبعی غنی از پروتئین، فیبر، ویتامین‌ها و مواد معدنی است که از دانه‌های کنجد پوست گیری، برشته و آسیاب شده به دست می‌آید و در تهیۀ کرم کنجد به کار می رود. در این مطالعه، چهار فرمول کرم کنجد شامل مقادیر صفر، ۵، ۱۰ و ۱۵ درصد مغز پستۀ آسیاب شده تهیه گردید و پارامترهای اسیدیته، عدد پراکسید، شاخص‌های رنگی، پایداری اکسیداسیونی و آزمون حسی در ابتدای دوره و پس از 4 ماه زمان نگهداری بررسی شدند. بر اساس نتایج بهدست آمده، افزایش مقدار پسته در تیمارها منجر به افزایش اسیدیته شد. عدد پراکسید در تمام تیمارها با گذشت زمان افزایش یافت، اما همگی زیر حد مجاز استاندارد ملی ایران باقی ماندند. در بررسی رنگ، در ابتدا تفاوت‌های معناداری بین تیمارها در شاخص‌های رنگی *L و *b مشاهده شد، اما شاخص *a تفاوت معناداری نشان نداد. در اثر گذشت زمان شاخص های *L و *a افزایش و شاخص *b کاهش یافت. آزمون حسی نشان داد که تیمار T4 (حاوی ۴۵ درصد ارده، ۱۵درصد مغز پسته،۳۰ درصد شکر، 8.5 درصد شیر خشک، 1.5 درصد مونوگلیسیرید و دی گلیسیرید) در ماه چهارم بیشترین امتیاز را در میان تیمارها کسب کرد. بر اساس نتایج تحقیق، افزودن مغز پسته به کرم کنجد تأثیر منفی بر اسیدیته و عدد پراکسید نداشته است و امتیاز ویژگی های حسی محصول نهایی را افزایش داده است. بنابراین، مغز پسته این پتانسیل را دارد تا به عنوان جایگزین بخشی از کنجد به کار رفته در فرمول کرم کنجد به کار رود تا کیفیت آن را بهبود دهد و ارزش افزوده آن را بیشتر کند. | ||
| کلیدواژه‌ها | ||
| خواص ارگانولپتیک؛ پسته؛ کرم ارده؛ آنتی اکسیدان | ||
| عنوان مقاله [English] | ||
| Investigating the oxidative stability and sensory evaluation of sesame cream containing ground pistachio nuts during shelf life | ||
| نویسندگان [English] | ||
| SAMANEH KAZEMI1؛ Ahmad Shakerardekani2؛ REZA MORAKIAN1 | ||
| 1University of Science and Arts of Yazd | ||
| 2PISTACHIO RESEARCH CENTER | ||
| چکیده [English] | ||
| Sesame paste (Arde) is a rich source of protein, fiber, vitamins and minerals, which is obtained from peeled, roasted and ground sesame seeds and is used in the preparation of sesame cream. In this study, four formulas of sesame cream containing amounts of 0, 5, 10 and 15% of ground pistachio nuts were prepared and the parameters of acidity, peroxide value, color indicators, oxidative stability and sensory evaluation were investigated at the beginning of the period and after 4 months of storage time. Based on the results, increasing the amount of pistachios in the treatments led to an increase in acidity. Peroxide value in all treatments increased with time, but all of them remained below the permissible limit of Iran's national standard. In the examination of color, significant differences between treatments were observed in color indexes L* and b*, but a* index did not show any significant difference. Due to the passage of time, L* and a* indexes have increased and b* index has decreased. The sensory test showed that the T4 treatment (containing 45% of sesame paste, 15% of pistachio nuts, 30% of sugar, 8.5% of powdered milk, 1.5% of monoglyceride and diglyceride) in the fourth month scored the highest among the treatments. Based on the results, the addition of pistachio nuts to sesame cream did not have a negative effect on acidity and peroxide value and increased the score of sensory properties of the final product. Therefore, pistachio kernels have the potential to be used as a substitute for part of sesame used in sesame cream formula to improve its quality and increase its added value. | ||
| کلیدواژه‌ها [English] | ||
| Antooxidant, organoleptic characteristics, pistachio, sesame spread | ||
| مراجع | ||
|
Ayouaz, S., Bensadia, D., Hamitri-Guerfi, F., Muhammad, D. R. A., Mouhoubi, K., Arab, R., ... & Madani, K. (2022). Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation. The North African Journal of Food and Nutrition Research, 6(14), 165-177. Bahadoran, Z., Mirmiran, P., Hosseinpour-Niazi, S., & Azizi, F. (2015). A sesame seeds-based breakfast could attenuate sub-clinical inflammation in type 2 diabetic patients: a randomized controlled trial. Int J Nutr Food Sci, 4(2–1), 1-5. Bender, A. E. (1978). Food processing and nutrition, Academic press, London. Chang, L., Yen, W., Huang, S., Duh, P. (2002). Antioxidant Activity of Sesame Coat, Food Chemistry, 78: 347 – 354. Dreher, M. L. (2012). Pistachio nuts: composition and potential health benefits. Nutrition Reviews, 70(4), 234-240. Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., Attia, H. (2006). Quality Characteristics of Sesame Seeds and By – Products, Food Chemistry, 103: 641 – 650. Emami, S., Damirchi, S. A., Hesari, J., Peighambardoust, S. H., Rafat, S. A., & Ramezani, Y. (2012). Evaluation of some chemical properties of butter enriched with hazelnut and walnut powders. Iranian Food Science & Technology Research Journal. 7(4): 330-335. Félix, P. V., Pereira, J. L., Leme, A. C. B., de Castro, M. A., & Fisberg, R. M. (2021). Nutritional breakfast quality and cardiometabolic risk factors: Health Survey of São Paulo, a population-based study. Public Health Nutrition, 24(13), 4102-4112. Gamli, Ö. F., & Hayoglu, I. (2012). Effects of nut proportion and storage temperature on some chemical parameters of pistachio nut cream. Journal of Food Science and Engineering, 2(1), 15. Guzmán, R., Gómez, J., & Chocrón, S. (2020). Potential use of Sesame (Sesamum indicum L.) oil and sesame oil cake in the development of spreadable cocoa cream. American Journal of Food Sciences and Nutrition, 2(1), 1-11. Hou, L., Li, C., & Wang, X. (2020). The colloidal and oxidative stability of the sesame pastes during storage. Journal of Oleo Science, 69(3), 191-197. ISIRI. (2009). Proccessed Sesame - Specification and Test Methods. No. 12345. 1St. Edition. Karaj: Institute of Standards and Industrial Research of Iran. Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U., & Lee, S. C. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of food science, 69(5), C377-C381. Mateos, R., Salvador, M. D., Fregapane, G., & Goya, L. (2022). Why should pistachio be a regular food in our diet?. Nutrients, 14(15), 3207. Mihafu, F. D., Issa, J. Y., & Kamiyango, M. W. (2020). Implication of sensory evaluation and quality assessment in food product development: A review. Current Research in Nutrition and Food Science Journal, 8(3), 690-702. Miraliakbari, H., & Shahidi, F. (2008). Oxidative stability of tree nut oils. Journal of Agricultural and Food Chemistry, 56(12), 4751-4759. Moghtaderi, F., Amiri, M., Zimorovat, A., Raeisi-Dehkordi, H., Rahmanian, M., Hosseinzadeh, M., ... & Salehi-Abargouei, A. (2021). The effect of canola, sesame and sesame-canola oils on body fat and composition in adults: a triple-blind, three-way randomised cross-over clinical trial. International Journal of Food Sciences and Nutrition, 72(2), 226-235. Mohammed, S., & Pattan, N. (2022). An overview on nutritional composition and therapeutic benefits of sesame seeds (Sesamum indicum). Int. J. Res. Appl. Sci. Eng. Technol, 10, 1119-1127. Mortazavi, S. H., Azadmard-Damirchi, S., Mahmudi, R., Sowti, M., & Mahmoudi, R. (2015). Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks. Iranian Food Science and Technology Research Journal, 11(4), 408. Mureşan, V., Danthine, S., Bolboacă, S. D., Racolţa, E., Muste, S., Socaciu, C., & Blecker, C. (2015). Roasted sunflower kernel paste (tahini) stability: Storage conditions and particle size influence. Journal of the American Oil Chemists' Society, 92(5), 669-683. Osaili, T. M., Al-Nabulsi, A. A., Abubakar, S. A., Alaboudi, A. R., & Al-Holy, M. A. (2016). Feasibility of using gamma irradiation for inactivation of starvation-, heat-, and cold-stressed Salmonella in tahini. Journal of Food Protection, 79(6), 963-969. Qin, Z., Han, Y. F., Wang, N. N., Liu, H. M., Zheng, Y. Z., & Wang, X. D. (2020). Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars. Journal of the Science of Food and Agriculture, 100(4), 1524-1531. Ramos, T. C. P. M., Fiorucci, A. R., Cardoso, C. A. L., & da Silva, M. S. (2020). Kinetics of lipid oxidation in ternary mixtures of grape, sesame and sunflower oils by Rancimat method. Ciência e Natura, 42, e53-e53. Rast, A. And Rafiei, F. (2020). Investigation and comparison of the diagnostic effects of essential oils of marjoram and thyme on acidity and peroxide content of sesame seeds. International Congress on Food Science & Technology & Agriculture and Food Security. Karaj. https://civilica.com/doc/1122205. Sadeghi,N.,Oveisi,M.,Hajimahmoodi,M.,Jannat,B.,Mazaheri,M.,Mansiury,S.(2009).The Contents of Sesamol in Iranian Sesame Seeds, Iranian Journal of Pharmaceutical Research, 8 (2): 101-105. Shakerardekani, A., Karim, R., Ghazali, H. M., & Chin, N. L. (2015). Oxidative stability of pistachio (Pistacia vera L.) paste and spreads. Journal of the American Oil Chemists' Society, 92(7), 1015-1021. Shakerardekani, A., & Abootalebi, M. (2019). Study on the Pistachio Oil Oxidative Stability Increase Using Monoglyceride Emulsifier and Carotino Oil at 60° C. Iranian Journal of Nutrition Sciences & Food Technology, 14(3), 87-96. Shakerardekani, A., Karim, R., Ghazali, H. M., & Chin, N. L. (2013). Development of pistachio (Pistacia vera L.) spread. Journal of Food Science, 78(3), S484-S489. Singletary, K. W. (2022). Sesame: Potential Health Benefits. Nutrition Today, 57(5), 271-287. Tavakolipour, J., Hamedani, F., & Haddad Khodaparast, M. H. (2016). Investigating chemical properties and oxidative stability of kernel oil from Pistacia khinjuk growing wild in Iran. Journal of the American Oil Chemists' Society, 93, 681-687. Tokusoglu, O., Koçak, S., & Aycan, S. (2009). The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis. Grasas y Aceites, 60(2), 119-124. Vicentini-Polette, C. M., Ramos, P. R., Gonçalves, C. B., & De Oliveira, A. L. (2021). Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes. Food Chemistry: X, 12, 100166. Zhang, N., Li, Y., Wen, S., Sun, Y., Chen, J., Gao, Y., ... & Yu, X. (2021). Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chemistry, 358, 129834. Zhou, Y., Zhao, W., Lai, Y., Zhang, B., & Zhang, D. (2020). Edible plant oil: global status, health issues, and perspectives. Frontiers in Plant Science, 11, 1315. | ||
|
آمار تعداد مشاهده مقاله: 40 تعداد دریافت فایل اصل مقاله: 22 |
||