استفاده از مایکروویو برای بهبود کیفیت و کاهش زمان سرخ شدن برش‌های کدوخورشتی
محورهای موضوعی : تکنولوژی روغن
فخرالدین صالحی
1
(
دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
)
مصطفی امیری
2
(
دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
)
سارا قزوینه
3
(
دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
)
کلید واژه: جذب روغن, خصوصیات حسی, سختی, مساحت سطح, مقدار رطوبت,
چکیده مقاله :
مقدمه: خشک‌کردن برش‌های سیب‌زمینی قبل از سرخ‌کردن، جذب روغن توسط محصول را به مقدار قابل‌توجهی کاهش می‌دهد. در این پژوهش اثر پیش‌تیمار مایکروویو بر زمان سرخ‌شدن، جذب روغن، مؤلفه‌های رنگی و ویژگی‌های حسی برش‌های کدوخورشتی سرخ‌شده بررسی شد.
مواد و روش‌ها: برای اعمال پیش‌تیمار، برش‌های کدوخورشتی با ضخامت 1 سانتی‌متر به مدت 0، 1، 2 و 3 دقیقه داخل دستگاه مایکروویو ( توان 440 وات) قرار گرفتند. برش‌های تیمار شده توسط سرخ‌کن با دمای 160 درجه سلسیوس سرخ شدند. در این پژوهش، زمان سرخ شدن، مقدار رطوبت، جذب روغن، سختی، پارامترهای رنگی، شاخص تغییرات رنگ، تغییرات مساحت سطح و خصوصیات حسی نمونه‌ها اندازه‌گیری شدند.
یافته‌ها: استفاده از پیش‌تیمار مایکروویو باعث کاهش زمان سرخ‌شدن، مقدار رطوبت و جذب روغن برش‌های کدوخورشتی شد. زمان سرخ شدن برش‌های کدوخورشتی تیمار شده توسط مایکروویو به مدت 0، 1، 2 و 3 دقیقه به ترتیب برابر 3/147، 0/125، 0/112 و 3/91 ثانیه بود. سختی بافت برش‌های کدوخورشتی سرخ‌شده با افزایش زمان تیماردهی با مایکروویو کاهش یافت. اعمال تیمار مایکروویو به مدت 3 دقیقه باعث کاهش شاخص‌های روشنایی و سبزی به ترتیب از 46/77 به 03/75 و از 72/3- به 07/1- (05/0<p) و همچنین به‌صورت معنی‌دار باعث افزایش شاخص زردی از 09/33 به 13/41 شد (05/0>p). از نظر امتیاز پذیرش ظاهر، بو، بافت و طعم و همچنین پذیرش کلی، محصول پیش‌تیمار شده با مایکروویو به مدت 3 دقیقه بالاترین امتیاز را داشت.
نتیجه‌گیری: تیماردهی برش‌های کدوخورشتی با مایکروویو به‌مدت 3 دقیقه باعث کوتاه‌شدن زمان سرخ‌کردن، کاهش جذب روغن و افزایش پذیرش حسی محصول شد.
Introduction: Drying of potato slices before frying significantly reduces the oil uptake by the product. In this research, the effect of microwave pretreatment on the frying time, oil absorption, color indexes, and sensory properties of fried zucchini slices was investigated.
Materials and Methods: In order to apply pretreatment, the zucchini slices with a thickness of 1 cm were placed inside the microwave (power=440 W) for 0, 1, 2 and 3 min. The treated slices were fried by a fryer at a temperature of 160°C. In this research, the frying time, moisture content, oil absorption, hardness, color parameters, color change index, surface area changes, and sensory properties of samples were measured.
Results: The use of microwave pretreatment decreased the frying time, moisture content, and oil absorption of zucchini slices. The frying time of zucchini slices treated by microwave for 0, 1, 2, and 3 min was 147.3, 125.0, 112.0, and 91.3 seconds, respectively. The texture hardness of fried zucchini slices decreased with increasing microwave treatment time. After 3 min of microwave treatment, the lightness and greenness indexes decreased from 77.46 to 75.03, and from -3.72 to -1.07 (p>0.05), respectively, and the yellowness index also increased significantly from 33.09 to 41.13 (p<0.05). In terms of appearance, odor, texture and taste acceptance scores, as well as overall acceptance, the product pretreated with microwave for 3 min had the highest score.
Conclusion: Treating zucchini slices with the microwaves for 3 min shortened the frying time, reduced oil absorption, and increased sensory acceptability of product.
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