اثر غلظت‌های مختلف پکتین بر پایداری رنگ و آنتوسیانین‌های زرشک سیاه(B. cratagina) در سیستم مدل پاستیل میوه‌ای

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 8، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 617-628   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.38628

نویسندگان

محمد فرهادی چیتگر¹؛ مهران اعلمی¹؛ یحیی مقصودلو¹؛ محمدرضا عطارودی²

¹گروه علوم و صنایع غذایی، دانشگاه منابع طبیعی و کشاورزی گرگان، گرگان.

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

چکیده

گونه‌های زرشک به ویژه زرشک سیاه (B. cratagina) حاوی مقادیر زیادی آنتوسیانین بوده و می‌توانند جایگزین مناسبی برای رنگ‌های سنتزی محسوب شوند. در این پژوهش اثر درصد‌های مختلف پکتین سیب با درجه استری بالا بر پایداری آنتوسیانین‌ها و رنگ ظاهری عصاره زرشک سیاه طی نگهداری در سیستم مدل پاستیل میوه‌ای مورد ارزیابی قرار گرفت. اختلاف آماری معنا‌داری در سطح (05/0P

کلیدواژه‌ها

آنتوسیانین؛ پارامترهای رنگی؛ پاستیل؛ پکتین؛ زرشک سیاه

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