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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 | ||
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