بررسی و بهینه‌سازی اثر پوشش‌دهی چیپس سیب‌زمینی با صمغ عربی، ژل آلوئه‌ورا و پودر گوجه‌فرنگی بر ویژگی‌های کیفی و جذب روغن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد بهداشت و کنترل کیفی مواد غذایی، گروه بهداشت، دانشکده دامپزشکی،دانشگاه سمنان، سمنان، ایران

2 استادیار علوم و صنایع غذایی، گروه بهداشت، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

3 دانشیار بهداشت مواد غذایی، گروه بهداشت، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

4 استادیار بهداشت و بیماری‌های آبزیان، گروه بهداشت، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران

چکیده

چیپس سیب‌زمینی محصول غذایی پر طرفداری است که مقادیر بالای چربی آن اثرات سوء در سلامت جامعه داشته و باعث افزایش چاقی و خطر بیماری‌های قلبی - عروقی می‌گردد. یکی از راهکارهای کاهش جذب روغن در این محصول غذایی، پوشش‌دهی آن می­باشد. در این پژوهش اثر پوشش‌دهی چیپس سیب‌زمینی با محلول ترکیبی ژل آلوئه‌ورا (۰، ۱۰ و ۲۰ درصد حجمی - حجمی)، صمغ عربی (۰، ۵/۲ و ۵ درصد وزنی - وزنی) و پودر گوجه‌فرنگی (۰، ۱ و ۲ درصد وزنی - حجمی) بر شاخص‌های کیفی و میزان جذب روغن چیپس سیب‌زمینی سرخ شده مورد بررسی قرار گرفته و بهینه‌سازی شد. بدین منظور، پس از سرخ کردن چیپس‌های پوشش­دهی شده سیب‌زمینی، رطوبت، روغن جذب‌شده، راندمان سرخ‌کردن، رنگ و خواص حسی نمونه‌ها اندازه‌گیری گردید. نتایج نشان داد نمونه‌های پوشش­دهی شده در مقایسه با نمونه­های بدون پوشش، رطوبت و راندمان سرخ کردن بیشتر و جذب روغن کمتری داشتند. همچنین مشاهده گردید افزایش غلظت مواد پوشش‌دهی (به استثناء پودر گوجه‌فرنگی) تأثیر معنی‌داری بر ویژگی‌های فیزیکو – شیمیایی نمونه‌ها داشت (p<0.05). با بهینه‌سازی فرایند، بهترین پوشش به منظور رسیدن به بیشترین محتوای رطوبت و راندمان و کمترین جذب روغن با مقادیر ۲۰٪ حجمی/حجمی ژل آلوئه‌ورا، ۵٪ وزنی/حجمی صمغ عربی و ۰٪ وزنی/حجمی پودر گوجه‌فرنگی مشخص شدند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigation and optimization of effect of potato chips coating with Arabic Gum, Aloe Vera Gel and Tomato Powder on qualitative properties and Oil uptake

نویسندگان [English]

  • Yasaman Loveymi 1
  • Azadeh Salimi 2
  • Ashkan Jebelli Javan 3
  • Sara Mehdizadeh Mood 4
1 MSc of quality control and food hygiene, Department of hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran.
2 Assistant professor of food science and technology, Department of hygiene, veterinary faculty, Semnan university, Semnan, Iran.
3 Associate professor of food hygiene, Department of hygiene, veterinary faculty, Semnan university, Semnan, Iran.
4 Assistant professor of Aquatic Animal Health and Disease, Department of hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran.
چکیده [English]

Potato chips are popular snack with high fat content affects negatively on human health and subsequently increases obesity and the risk of cardiovascular diseases. In order to decrease the high fat health risks, coating can be an effective pre-treatment to reduce oil uptake. In this research, the effect of coating potato chips with a combined solution of aloe vera gel (0, 10 and 20% v/v), gum arabic (0, 2.5 and 5% w/v) and tomato powder (0, 1 and 2% w/v) on quality and oil uptake was investigated and the processes was optimized. Also, after frying coated potato chips, moisture content, oil uptake, frying efficiency, color and sensory properties were investigated. Results showed that all the coated samples had higher moisture content, less oil uptake and higher frying efficiency compared to the control one. It was also observed that increasing the concentration of coating materials (except tomato powder) had a significant effect on the physico-chemical characteristics of the samples (p<0.05). By optimizing the process, the best coating to achieve the highest moisture content and frying efficiency and lowest oil uptake were produced by 20% v/v aloe vera gel, 5% w/v gum arabic and 0% w/v tomato powder.

کلیدواژه‌ها [English]

  • Potato chips
  • Optimization
  • Coating
  • Frying

مراجع

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