مدل‌سازی خصوصیات فیزیکوشیمیایی برش‌های بادمجان پوشش داده‌شده با صمغ دانه ریحان طی فرآیند سرخ‌کردن
محورهای موضوعی : میکروبیولوژی مواد غذاییفخرالدین صالحی 1 , محمدامین اسدنهال 2
1 - دانشیار دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران
2 - دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران
کلید واژه: الگوریتم ژنتیک, تابع تانژانت هیپربولیک, جذب روغن, شاخص روشنایی, شبکه عصبی مصنوعی,
چکیده مقاله :
مقدمه: محصولات غذایی سرخ‌شده با توجه به ویژگی‌های منحصربه‌فرد مانند رنگ، بو، طعم و بافت مطلوب بسیار مورد توجه می‌باشند. کنترل شرایط سرخ کردن و استفاده از پوشش‌های هیدروکلوئیدی خوراکی (صمغ‌ها) یکی از روش‌های مناسب برای کاهش جذب روغن، حفظ رطوبت و بهبود خصوصیات ظاهری مواد غذایی سرخ‌شده است.مواد و روش‌ها: در این پژوهش از غلظت‌های مختلف صمغ دانه ریحان (0/0، 0.5، 1 و 1.5 درصد وزنی/وزنی) جهت پوشش‌دهی برش‌های بادمجان هنگام سرخ شدن عمیق در دماهای 150، 175 و 200 درجه سلسیوس استفاده گردید و رابطه بین پارامترهای فرآیند و خصوصیات محصول نهایی به روش الگوریتم ژنتیک- شبکه عصبی مصنوعی مدل‌سازی گردید.یافته‌ها: نتایج این پژوهش نشان داد که پوشش‌دهی با صمغ دانه ریحان باعث کاهش جذب روغن محصول نهایی شد. پیش تیمار پوشش‌دهی باعث حفظ رطوبت محصول نهایی شد و رطوبت نمونه پوشش داده‌شده با 5/1 درصد صمغ از سایر نمونه‌ها بیشتر بود (64.05%). این فرآیند توسط روش الگوریتم ژنتیک- شبکه عصبی مصنوعی با 2 ورودی شامل غلظت صمغ دانه ریحان و دمای سرخ‌کن و 5 خروجی شامل درصد روغن، مقدار رطوبت و سه شاخص اصلی رنگی (زردی (b*)، قرمزی (a*) و روشنایی (L*)) مدل‌سازی شد. نتایج مدل‌سازی نشان داد شبکه‌ای با تعداد 4 نرون در یک لایه پنهان و با استفاده از تابع فعال‌سازی تانژانت هیپربولیک می‌تواند خصوصیات فیزیکوشیمیایی برش‌های سرخ‌شده بادمجان را پیش‌بینی نماید.نتیجه‌گیری: پوشش حاوی 1.5 درصد صمغ دانه ریحان باعث حفظ رطوبت و کاهش جذب روغن توسط نمونه‌های سرخ‌شده گردید و این پوشش به‌عنوان پوشش خوراکی مناسب برای پوشش‌دهی برش‌های بادمجان قبل از فرآیند سرخ کردن، توصیه می‌شود. نتایج آزمون آنالیز حساسیت نشان داد که تغییر غلظت صمغ دانه ریحان بیشترین تأثیر را بر شاخص روشنایی و سپس بر روی مقدار روغن برش‌های بادمجان سرخ‌شده دارد. همچنین تغییر دمای سرخ‌کن نیز بیشترین تأثیر را بر شاخص روشنایی نمونه‌های سرخ‌شده داشت.
Introduction: Fried food products are very popular due to their unique characteristics such as color, smell, taste and desirable texture. Controlling frying conditions and using edible hydrocolloid coatings (gums) is one of the best methods to reduce the oil uptake, moisture retention, and improving the appearance properties of fried foods.Materials and Methods: In this study, different concentrations of basil seed gum (0.0, 0.5, 1 and 1.5% w/w) were used to coat the eggplant slices during deep-frying at 150, 175 and 200°C and the relationship between process parameters and the quality of final product were modeled by genetic algorithm-artificial neural network method.Results: The results of this study showed that coating with basil seed gum reduced the oil uptake of the final product. Coating pretreatment maintained the final product moisture and moisture content of the sample coated with 1.5% gum was higher than the other samples (64.05%). This process was modeled by genetic algorithm-artificial neural network method with 2 inputs that included basil seed gum concentration and frying temperature and 5 outputs that included oil percentage, moisture content, and three main color indexes (yellowness(b*), redness (a*), and lightness (L*)). The results of modeling showed that a network with 4 neurons in a hidden layer and using the hyperbolic tangent activation function can predict the physicochemical properties of fried eggplant slices.Conclusion: The coating containing 1.5% of basil seed gum retained moisture content and reduced oil absorption by the fried samples, and this coating is recommended as a suitable edible coating for coating of eggplant slices before the frying process. Sensitivity analysis results showed that the changes in the concentration of basil seed gum had the highest effect on the lightness index and then on the oil content of fried eggplant slices. The change of frying temperature also had the highest effect on the lightness index of fried samples.
Amini, G., Salehi, F. & Rasouli, M. (2021). Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio. Journal of Food Processing and Preservation 45(3), e15258.
Asadnahal, M., Salehi, F. & Rasouli, M. (2021). Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process. Food science and technology 18(114), 121-131.
Bouaziz, F., Koubaa, M., Neifar, M., Zouari-Ellouzi, S., Besbes, S., Chaari, F., Kamoun, A., Chaabouni, M., Chaabouni, S. E. & Ghorbel, R. E. (2016). Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. LWT - Food Science and Technology 65, 800-807.
Choe, E. & Min, D. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science 72(5), 77-86.
Hassan Pour, N., Mohebi, M. & Varidi, M. (2015). Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel. Iranian journal of food science and technology 12(47), 53-63.
Hosseini, Z. (2006). Common Methods in Food Analysis. Shiraz University Pub.
Ignat, A., Manzocco, L., Brunton, N. P., Nicoli, M. C. & Lyng, J. G. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science & Emerging Technologies 29, 65-69.
Jorjani, S. & Hamrahi, V. (2015). Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying. Journal of Food Research 25(2), 231-238.
Khazaei, N., Esmaiili, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers 137(1), 249-254.
Krokida, M., Oreopoulou, V., Maroulis, Z. & Marinos-Kouris, D. (2001). Colour changes during deep fat frying. Journal of Food Engineering 48(3), 219-225.
Kurek, M., Ščetar, M. & Galić, K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids 71(1), 225-235.
Naji Tabasi, S. & Mahdian, E. (2017). The investigation of sage seed and persian gum coating effect on oil mass transfer and quality attributes of potato chips. Research and Innovation in Food Science and Technology 6(2), 171-184.
Sabbaghi, H., Ziaiifar, A. M., Sadeghi Mahoonak, A. R., Kashaninejad, M. & Mirzaei, H. O. (2017). Kinetic modeling of color changes in french fries during frying process. Journal of Food Technology and Nutrition 14(1), 65-76.
Salehi, F. (2017). Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11(4), 2006-2012.
Salehi, F. (2018). Color changes kinetics during deep fat frying of carrot slice. Heat and Mass Transfer 54(11), 3421-3426.
Salehi, F. (2020a). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44(11), e14879.
Salehi, F. (2020b). Recent advances in the modeling and predicting quality parameters of fruits and vegetables during postharvest storage: A review. International Journal of Fruit Science 20(3), 506-520.
Salehi, F., Roustaei, A. & Haseli, A. (2021). Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method. Food science and technology 18(115), 181-191.
Satorabi, M., Salehi, F. & Rasouli, M. (2021). The influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science 21(1), 468-480.
Yadegari, M., Esmaeilzadeh Kenari, R. & Hashemi, S. J. (2020). Investigation the effect of separate and mutual interactions of Alyssum homolocarpum seed and methylcellulose gums on qualitative properties of fried potato. Journal of Innovation in Food Science and Technology 11(4), 89-101.
_||_Amini, G., Salehi, F. & Rasouli, M. (2021). Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio. Journal of Food Processing and Preservation 45(3), e15258.
Asadnahal, M., Salehi, F. & Rasouli, M. (2021). Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process. Food science and technology 18(114), 121-131.
Bouaziz, F., Koubaa, M., Neifar, M., Zouari-Ellouzi, S., Besbes, S., Chaari, F., Kamoun, A., Chaabouni, M., Chaabouni, S. E. & Ghorbel, R. E. (2016). Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. LWT - Food Science and Technology 65, 800-807.
Choe, E. & Min, D. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science 72(5), 77-86.
Hassan Pour, N., Mohebi, M. & Varidi, M. (2015). Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel. Iranian journal of food science and technology 12(47), 53-63.
Hosseini, Z. (2006). Common Methods in Food Analysis. Shiraz University Pub.
Ignat, A., Manzocco, L., Brunton, N. P., Nicoli, M. C. & Lyng, J. G. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science & Emerging Technologies 29, 65-69.
Jorjani, S. & Hamrahi, V. (2015). Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying. Journal of Food Research 25(2), 231-238.
Khazaei, N., Esmaiili, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers 137(1), 249-254.
Krokida, M., Oreopoulou, V., Maroulis, Z. & Marinos-Kouris, D. (2001). Colour changes during deep fat frying. Journal of Food Engineering 48(3), 219-225.
Kurek, M., Ščetar, M. & Galić, K. (2017). Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids 71(1), 225-235.
Naji Tabasi, S. & Mahdian, E. (2017). The investigation of sage seed and persian gum coating effect on oil mass transfer and quality attributes of potato chips. Research and Innovation in Food Science and Technology 6(2), 171-184.
Sabbaghi, H., Ziaiifar, A. M., Sadeghi Mahoonak, A. R., Kashaninejad, M. & Mirzaei, H. O. (2017). Kinetic modeling of color changes in french fries during frying process. Journal of Food Technology and Nutrition 14(1), 65-76.
Salehi, F. (2017). Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11(4), 2006-2012.
Salehi, F. (2018). Color changes kinetics during deep fat frying of carrot slice. Heat and Mass Transfer 54(11), 3421-3426.
Salehi, F. (2020a). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44(11), e14879.
Salehi, F. (2020b). Recent advances in the modeling and predicting quality parameters of fruits and vegetables during postharvest storage: A review. International Journal of Fruit Science 20(3), 506-520.
Salehi, F., Roustaei, A. & Haseli, A. (2021). Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method. Food science and technology 18(115), 181-191.
Satorabi, M., Salehi, F. & Rasouli, M. (2021). The influence of xanthan and balangu seed gums coats on the kinetics of infrared drying of apricot slices: GA-ANN and ANFIS modeling. International Journal of Fruit Science 21(1), 468-480.
Yadegari, M., Esmaeilzadeh Kenari, R. & Hashemi, S. J. (2020). Investigation the effect of separate and mutual interactions of Alyssum homolocarpum seed and methylcellulose gums on qualitative properties of fried potato. Journal of Innovation in Food Science and Technology 11(4), 89-101.