بررسی کیفیت روغن در غذای بیمارستان های سطح شهر رشت
آذین نصرالله زاده
1
(
گروه علوم و مهندسی صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
)
ماندانا طایفه
2
(
گروه علوم ومهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران
)
افسانه یابنده پور
3
(
.
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نگار انشائی
4
(
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کلید واژه: اسیدیته , بیمارستان , پراکسید, روغن , غذا,
چکیده مقاله :
تغذیه مناسب عامل مهمی در کاهش هزینه های درمانی و رضایت مندی مشتریان بیمارستان و نهایتاً ارتقاء سلامت جامعه می باشد. هدف از انجام پژوهش حاضر، بررسی کیفیت روغن در فرآیند سرخ کردن غذاهای بیمارستان های سطح شهر رشت می باشد. برای این مطالعه تیمارها به شرح زیر انتخاب شدند : دو روش طبخ شامل غذای رژیمی (D1) و غیر رژیمی (D2) و دو نوع غذا شامل غذای جامد ( انواع غذای جامد مخلوط: F1) و انواع غذای مایع حاوی قطعات جامد (انواع غذای مایع حاوی قطعات جامد: F2) در دو نوع بیمارستان دولتی (H1) و خصوصی (H2) . برای ارزیابی کیفیت روغنی سرویس های غذایی بیمارستان ها میزان مقدار جذب روغن ، اسیدیته ، عدد پراکسید ، آنیزیدین و توتوکس روغن موجود در غذاها مورد ارزیابی قرار گرفت. یافته ها نشان داد تفاوت معناداری بین غذای بیمارستان های خصوصی و دولتی در میزان درصد جذب چربی و کلیه شاخص های اکسیداسیونی وجود دارد. در بین انواع غذاها نیز غذاهای مایع حاوی قطعات جامد از جذب چربی بیشتری نسبت به غذاهای جامد برخوردار بودند (به ترتیب 81/7 و 49/3 درصد) اما شاخص های توسعه اکسیداسیون در انواع غذاهای جامد بیشتر از غذاهای مایع بود . بنابراین با توجه به اهمیت ویژه برنامه غذایی در بیمارستان ها توصیه میشود برای بهبود کیفیت درمانی بیماران نظارت بیشتری در روش طبخ ، انتخاب ترکیبات مورد استفاده در غذا و همچنین نوع روغن مصرفی در غذای بیمارستان ها صورت بگیرد.
چکیده انگلیسی :
Proper nutrition is an important factor in reducing treatment costs and satisfying hospital customers and ultimately improving the health of society. The purpose of this research is to investigate the quality of oil in the process of frying food in hospitals in Rasht city. For this study, the treatments were selected as follows: two cooking methods including diet food (D1) and non-diet food (D2) and two types of food including solid food (types of mixed solid food: F1) and types of liquid food containing solid parts (types of food Liquid containing solid parts: F2) in two types of public (H1) and private (H2) hospitals. To evaluate the oil quality of hospital food services, the amount of oil absorption, acidity, peroxide value, anisidine and totox of the oil in the food were evaluated. The findings showed that there is a significant difference between the food of private and public hospitals in the percentage of fat absorption and all oxidation indices. Among the types of foods, liquid foods containing solid parts had more fat absorption than solid foods (7.81% and 3.49%, respectively), but the indicators of oxidation development in solid foods were higher than liquid foods. Therefore, due to the special importance of the food program in hospitals, it is recommended to monitor the cooking method, the selection of the ingredients used in the food, and also the type of oil used in the hospital food to improve the quality of treatment for patients.
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