اثر ماکروجلبک‌های کالرپا سرتولاریودس (Caulerpa sertulariodes) و گراسیلاریا کورتیکاتا (Gracillaria corticata) بر خصوصیات فیزیکی شیمیایی، ماندگاری و حسی نمونه‌های کیک روغنی
محورهای موضوعی : تغذیه -پروبیوتیک ها - غذاهای فراسودمند
مهنازالسادات حسنی عطار
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سپیده بهرامی
2
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مریم مصلحی شاد
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1 - دانشجوی کارشناس ارشد، گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران.
2 - استادیار، گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران.
3 - دانشیار، گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران.
کلید واژه: کیک, ماکروجلبک, خواص حسی, فعالیت آنتی‌اکسیدانی, کالرپا سرتولاریودس, گراسیلاریا کورتیکاتا.,
چکیده مقاله :
جلبک سبز (Caulerpa Sertulariodes) و جلبک قرمز (Gracillaria Corticata)، دو گونه متفاوت از جلبک‌های دریایی با ارزش غذایی بالا هستند. در مطالعه حاضر از غلظت‌های مختلف (0، 1، 5/1 و 2 درصد) دو گونه جلبک C. Sertulariodes و G. Corticata به صورت مستقل در نمونه‌های کیک روغنی استفاده گردید. سپس نمونه‌ها از نظر ویژگی‌های حسی، فیزیکی-شیمیایی، خواص آنتی‌اکسیدانی و محتوای فنل تام (TPC)، و همچنین از نظر پایداری اکسیداتیو توسط پارامترهای عدد پراکسید (PV) و شاخص تیوباربیتوریک اسید (TBARS) طی 30 روز دوره نگهداری با فواصل 10 روزه مورد ارزیابی قرار گرفتند. نتایج ارزیابی حسی نشان داد که نمونه‌های کیک حاوی 5/1 درصد پودر ماکروجلبک نسبت به دو غلظت دیگر در تمام پارامترهای ارزیابی از مقبولیت بالاتری برخوردار بودند (05/0p<). افزودن 5/1 درصد پودر ماکروجلبک به نمونه‌های کیک افزایش معنی‌داری در میزان اسیدیته، رطوبت، خاکستر، پروتئین و فیبر نسبت به نمونه شاهد ایجاد کردند (05/0p<). افزودن پودر دو جلبک و افزایش زمان نگهداری باعث کاهش معنی‌داری در شاخص‌هایL*, b* نمونه‌های کیک شدند (05/0p<). نمونه‌های کیک حاوی C. Sertulariodes و G. Corticata دارای TPC و خواص آنتی‌اکسیدانی بالاتری نسبت به نمونه شاهد بودند. میزان PV و TBARS با گذشت زمان در نمونه‌های کیک حاوی C. Sertulariodes و G. Corticata در تمام دوره نگهداری از میزان پایین‌تری نسبت به نمونه شاهد برخوردار بودند. با توجه به نتایج می‌توان اظهار نمود که می‌توان از جلبک‌های دریایی در تولید غذاهای سلامتی‌بخش با ویژگی‌های حسی و ماندگاری مطلوب استفاده نمود.
Green algae (Caulerpa sertulariodes) and red algae (Gracillaria corticata) are two different types of seaweed with high nutritional value. In the present study, different concentrations (0, 1, 1.5, and 2%) of two algae species, C. sertulariodes and G. corticata, were used independently in the cake samples. Then the samples were evaluated in terms of sensory, physicochemical, antioxidant properties, and total phenol content (TPC), as well as in terms of oxidative stability by the parameters of peroxide value (PV) and thiobarbituric acid index (TBARS) during the 30-day storage period. Sensory evaluation results showed that cake samples containing 1.5% macroalgae powder were more acceptable than the other two concentrations in all evaluation parameters (p<0.05). Adding 1.5% of macroalgae powder to the cake samples caused a significant increase in acidity, moisture, ash, protein, and fiber compared to the control sample (p<0.05). Adding two algae powders and increasing storage time caused a significant decrease in the L* and b* indices of cake samples (p<0.05). Cake samples containing C. sertulariodes and G. corticata had higher TPC and antioxidant capacity than the control sample. The amount of PV and TBARS over time in the cake samples containing C. sertulariodes and G. corticata was lower than the control sample throughout the entire storage period. According to the results, it can be stated that the use of seaweed in the production of healthy foods can ensure the food security of the people in a society.
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