بهینه‌سازی فرایند تولید مربای کم‌کالری خیار با استفاده از شیرین‌کننده طبیعی استویا

نوع مقاله : مقاله پژوهشی (کاربردی)

نویسنده

کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده فنی و حرفه‌ای، تهران، ایران.

چکیده

در سال‌های اخیر، در پی افزایش توجه عمومی نسبت به حفظ سلامتی و وزن متعادل بدن، تحقیقات بسیاری در خصوص استفاده از شیرین‌کننده‌ها و یافتن انواع جایگزین برای آنها صورت گرفته است. در این مطالعه، کاهش میزان شکر در فرمولاسیون مربای خیار با استفاده از شیرین‌کننده استویا بررسی شد. به‌منظور بهینه‌سازی فرمول و تولید مربای کم‌کالری خیار دو فاکتور شکر و استویا در سه سطح مختلف (30 ، 50 و 100 درصد) بررسی گردید. پس از تولید، مربا در یخچال نگهداری شد و ویژگی‌های فیزیکوشیمیایی و ارگانولپتیکی آن شامل: آزمون‌های کنترل کیفیت، آزمون‌های میکروبی و ارزیابی حسی، در چهار دوره زمانی بلافاصله پس از تولید و 10، 20 و 30 روز پس از تولید، ارزیابی شدند. نتایج نشان داد که جایگزینی درصدی از شکر موجود در فرمولاسیون مربای خیار با استویا امکان‌پذیر است و ارزیابان حسی به نمونه حاوی 50 درصد شکر و 50 درصد استویا امتیازات خوبی دادند و می‌توان از آن با هدف رژیمی کردن مربای خیار استفاده کرد.     

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimization of Low Calorie Cucumber Jam Production Process Using Natural Stevia Sweetener

نویسنده [English]

  • Leila Zirjani
MSc, Department of Food Science and Technology, Technical and Vocational University (TVU), Tehran, Iran.
چکیده [English]

In recent years, following the increasing attention to maintaining a healthy and balanced body weight, much research has been carried out on the use of sweeteners and finding alternatives. In this study, the reduction of sugar in cucumber jam formulation was investigated using stevia sweetener. In order to optimize the formula and produce low-calorie cucumber jam, two factors, sugar and stevia, were studied at three different levels (30, 50 and 100%). After production, the jam was refrigerated and its physicochemical and organoleptic properties including quality control tests, microbial tests and sensory evaluation were assessed in four time periods of immediately after production and 10, 20 and 30 days after production. The results showed that it is possible to replace the percentage of sugar in the formulation of cucumber jam with stevia and the sample containing 50% sugar and 50% stevia obtained good scores from sensory evaluators and can be used as diet cucumber jam.

کلیدواژه‌ها [English]

  • Stevia
  • Cucumber
  • Sugar substitute
  • Natural Sweetener
  • Low calorie jam
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