بررسی ویژگی های فیزیکوشیمیایی شکلات تلخ فراسودمند دارای قارچ گانودرما لوسیدوم ( Ganoderma lucidum )
محورهای موضوعی : شیمی مواد غذایییاسمین زهرا بازیار 1 * , محمد ربانی 2 , محمد حسین عزیزی 3
1 - دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
3 - استاد گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: شکلات تلخ, فراسودمند, گانودرما لوسیدوم,
چکیده مقاله :
مقدمه: قارچ گانودرما یکی از منابع نویدبخش برای غذاهای جدید محصولات غذایی فراسودمند بوده و به دلیل داشتن ترکیب شیمیایی متعادل، میتوانند به منظور افزایش ارزش تغذیهای غذاها مورد استفاده قرار گیرند. در این پژوهش سعی بر این شد که فرمولاسیونی نوین در جهت ارتقا سلامت و تندرستی بکار برده شود.
مواد و روش ها: تیمارهای شکلات مورد بررسی در این تحقیق، تیمار1 (شاهد)، تیمار 2 (دارای 5 درصد قارچ گانودرما لوسیدوم)، تیمار 3 (دارای 10درصد گانودرما لوسیدوم) و تیمار 4 (دارای 15درصد گانودرما لوسیدوم ) بود. آزمون های انجام شده شامل بررسی میزان فیبر، اندیس تیوباربیتوریک اسید، اندیس پراکسید، شاخص های رنگی، رطوبت، چربی، پروتئین، ارزیابی حسی، تعیین اسیدیته، pH و سختی بود. مطالعات در قالب طرح فاکتوریل بر پایه طرح کاملا تصادفی با استفاده از نرم افزار SPSS انجام شد.
یافته ها: بر اساس نتایج بدست آمده در نمونههای شکلات میزان اسیدیته و pH ، درصد چربی و رطوبت در تیمارهای مختلف با همدیگر اختلاف معناداری از نظر آماری نداشتند (p<0/05)، اما درصد پروتئین و فیبر در تیمارهای مختلف با افزایش درصد قارچ گانودرما لوسیدیوم افزایش یافت(p>0/05). بر اساس نتایج بدست آمده با افزایش درصد قارچ گانودرما لوسیدیوم اندیس پرکسید و اندیس تیوباربیتوریک نیز کاهش یافت. با افزایش درصد قارچ گانودرما لوسیدیوم میزان قرمزی (a*) نیز افزایش و میزان زردی (b*) و روشنایی(L*)، و سختی در نمونههای شکلات کاهش یافت. در نمونههای شکلات با افزایش درصد قارچ گانودرما لوسیدیوم امتیاز شیرینی، بافت، رنگ، ذوب در دهان و پذیرش کلی کاهش یافت (p>0/05) و در بین نمونهها، نمونه حاوی 5 درصد قارچ گانودرما لوسیدیوم امتیاز بالاتر را کسب نمود.
نتیجه گیری: طبق نتایج به دست آمده، استفاده از قارچ گانودرما در فرمولاسیون محصولاتی مانند شکلات میتواند فرمولاسیون نوینی در جهت ارتقا سلامت و تندرستی ارائه دهد.
Introduction: Ganoderma is a promising source for new functional food products and due to its balanced chemical composition, it can be used to increase the nutritional value of foods. In this study, an attempt was made to use a new formulation to promote health and wellness.
Materials and Methods: The chocolate treatments studied in this study were: Treatment 1 (control), Treatment 2 (containing 5% Ganoderma lucidum), Treatment 3 (containing 10% Ganoderma lucidum), and Treatment 4 (containing 15% Ganoderma lucidum). The tests performed included: fiber determination, determination of thiobarbituric acid reactive substances, determination of peroxide index, determination of color indices, moisture, fat, and protein, sensory evaluation, determination of acidity and pH, and determination of hardness. The studies were conducted in a factorial design based on a completely randomized design using SPSS software.
Results: Based on the results obtained in acidity and pH, the percentage of fat and moisture in different treatments did not differ statistically significantly (p<0.05), but the percentage of protein and fiber in different treatments increased with increasing percentage of Ganoderma lucidium (p>0.05). Based on the results obtained, with increasing percentage of Ganoderma lucidium, the peroxide index and thiobarbituric acid index (TBARS) also decreased. With increasing percentage of Ganoderma lucidium, the amount of redness (a*) also increased and the amount of yellowness (b*) and brightness (L*), and hardness also decreased in chocolate samples. In chocolate samples, with increasing percentage of Ganoderma lucidium, the sweetness, texture, color, melt-in-the-mouth and overall acceptance scores decreased (p>0.05), and among the samples, the sample containing 5% obtained the highest score.
Conclusion: Finally, according to the results obtained, the use of Ganoderma mushroom in the formulation of products such as chocolate can provide a new formulation to promote health and wellness.
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