بررسی تاثیر پوشش‌دهی بر جذب روغن طی فرآیند سرخ کردن عمیق شیرینی سنتی پیشمه

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 6، دوره 14، شماره 4 - شماره پیاپی 52، مهر و آبان 1397، صفحه 561-571   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v14i4.56899

نویسندگان

نجیمه تقوی^* ؛ امان محمد ضیایی فر؛ حبیب الله میرزایی؛ علیرضا صادقی ماهونک؛ محمد قربانی؛ حسن صباغی

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

چکیده

امروزه، تمایل مصرف‌کنندگان به مصرف مواد غذایی با محتوی کمتر روغن، افزایش یافته است. یکی از روش‌های کاهش جذب روغن در محصولات غذایی پوشش دادن با مواد هیدروکلوئیدی قبل از سرخ کردن می‌باشد. شیرینی پیشمه نوعی خمیر سرخ شدنی است که در ترکمن صحرا به‌صورت محلی تهیه می‌شود. این محصول در طول فرآیند سرخ شدن مقدار زیادی روغن جذب می‌کند. در این پژوهش تأثیر پوشش‌های هیدروکلوئیدی آلوئه‌ورا، کربوکسی‌متیل‌سلولز و زانتان بر جذب روغن حین سرخ کردن عمیق شیرینی پیشمه مورد بررسی قرار گرفت. نتایج نشان داد پوشش‌دهی با مواد هیدروکلوئیدی منجر به کاهش از دست رفتن رطوبت در مقایسه با تیمار فاقد پوشش شد. همچنین مقدار روغن جذب شده در نمونه‌های پوشش‌دهی شده در مقایسه با شاهد کمتر بود (05/0p

کلیدواژه‌ها

پیشمه؛ مواد هیدروکلوئیدی؛ پوشش‌دهی؛ جذب روغن

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