اثر پوشش‌های خوراکی کیتوزان و موسیلاژ بامیه بر ویژگی‌های فیزیکی‌شیمیایی خلال‌های سیب‌زمینی سرخ شده

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 9، دوره 19، شماره 4 - شماره پیاپی 82، مهر و آبان 1402، صفحه 511-525   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.77486.1187

نویسندگان

آزاده فرازمند؛ حسین جلالی^* ؛ علی نجفی

گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران

چکیده

سیب­زمینی سرخ­شده از محصولاتی است که مصرف بالایی دارد و به­دلیل داشتن روغن زیاد نگرانی­هایی را از لحاظ سلامت عمومی به­وجود آورده است. در این تحقیق امکان کاهش جذب روغن در سیب­زمینی سرخ­شده با استفاده از موسیلاژ بامیه و کیتوزان به­عنوان پوشش خوراکی بررسی شد. بدین منظور موسیلاژ بامیه با غلظت­های 0، 50 و 100 و کیتوزان با غلظت­های 0، 75/0 و 1 درصد مورد استفاده قرار گرفت. غلظت­های صفر به­عنوان شاهد در نظر گرفته شدند. پس از پوشش­دهی، خلال­های سیب­زمینی سرخ­شده و درصد پوشش­دهی، میزان جذب روغن، مقدار رطوبت، سفتی بافت، عدد پراکسید، عدد اسیدی، شاخص­های رنگ و ویژگی­های حسی مورد بررسی قرار گرفت. نتایج نشان داد که کیتوزان باعث افزایش پوشش­دهی و بامیه سبب کاهش آن گردید. بیشترین پوشش­دهی در غلظت 2/1 درصد کیتوزان و صفر درصد موسیلاژ بامیه (38/2 درصد) و کمترین آن در نمونۀ شاهد (11/0 درصد) مشاهده گردید. همچنین مشاهده شد که با افزایش غلظت کیتوزان و موسیلاژ بامیه جذب روغن کاهش یافت، ولی جذب روغن در غلظت­های بالای موسیلاژ بامیه کمی افزایش یافت. بیشترین و کمترین جذب روغن به‌ترتیب در نمونه شاهد (6/20 درصد) و نمونه پوشش دهی شده با 41 درصد موسیلاژ بامیه و 5/1 درصد کیتوزان (44/15 درصد) مشاهده شد. در مورد عدد پراکسید و عدد اسیدی مدل­های به­دست آمده معنی­دار نبودند. اثر غلظت موسیلاژ بامیه و کیتوزان بر بافت نمونه­ها و شاخص­های رنگ معنی­دار بود. در نهایت پس از بهینه­یابی، غلظت 74 درصد بامیه و 89/0 درصد کیتوزان به­دست آمد.

کلیدواژه‌ها

پوشش خوراکی؛ جذب روغن؛ کیتوزان؛ سیب‌زمینی؛ موسیلاژ بامیه

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