نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.

2 دانش آموخته‌ی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.

چکیده

امروزه استفاده از رنگدانه‌های طبیعی در موادخوراکی از اهمیت ویژه­ای برخوردار است. کروسین زعفران به عنوان یک رنگدانه­ی طبیعی به دلیل بالا بودن میزان غیراشباعیت در معرض تجزیه اکسایشی و تخریب قرار دارد که به منظور پایداری آن فرآیندهایی مانند ریزپوشانی مورد توجه است. دراین تحقیق از مالتودکسترین به عنوان حامل برای ریزپوشانی عصاره آبی زعفران به روش خشک کردن پاششی و انجمادی استفاده شد و خصوصیات آن با نمونه­ی شاهد مقایسه گردید. نتایج نشان داد که میزان رطوبت در نمونه‌های خشک شده به روش پاششی و انجمادی نسبت به نمونه­ی شاهد کاهش معنی­داری داشت. مقدار فعالیت آبی نیز در نمونه­ی پاششی بیشتر از نمونه­ی انجمادی بود. با افزودن مالتودکسترین، مقدار دانسیته توده در هردو نمونه­ی خشک­کن انجمادی و پاششی کاهش یافت که این کاهش در نمونه­ی انجمادی به طور معنی­داری بیشتر از نمونه­ی پاششی بود. اثر روش خشک کردن بر روی حلالیت پودرهای خشک شده معنی دار نبود. میزان آنتوسیانین در نمونه­ی خشک شده به روش انجمادی به طور معنی­داری بیشتر از روش پاششی بود. نتایج ارزیابی حسی نوشیدنی حاصل از تیمارها نیز نشان داد که در کلیه­ی پارامترها، ارزیابان امتیاز بالاتری به نمونه نوشیدنی با پودر خشک شده به روش انجمادی دادند. به طور کلی اگرچه نمونه­ی شاهد در برخی خصوصیات مانند میزان آنتوسیانین و ترکیبات موثره از نمونه­های ریزپوشانی شده امتیاز بالاتری داشت اما با توجه به حفظ ترکیبات موثره­ی زعفران و پایداری آن طی ریزپوشانی، می­توان ریزپوشانی به روش خشک کن انجمادی را در این تحقیق برتر از روش پاششی دانست.

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