بررسی تاثیر اسانس گیاه پنیرک بر ماندگاری ، خصوصیات فیزیکوشیمیایی و حسی نان حجیم
محورهای موضوعی : روشهای نگهداری مواد غذاییسارا فطرس 1 , فاطمه حسینمردی 2 * , علیرضا رحمن 3
1 - کارشناس ارشد علوم وصنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - مربی گروه علوم وصنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه علوم وصنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: آنتی اکسیدان, اسانس پنیرک, میکروبی, نان حجیم,
چکیده مقاله :
مقدمه: امروزه استفاده از محصولات غذایی سلامت بخش بیش از پیش موردتوجه مصرف کنندگان قرارگرفته و محققین را برآن داشته تا با استفاده از اسانسها وعصاره های گیاهی فراورده هایی متنوع وسلامت بخش معرفی نمایند.
گیاه پنیرک با نام علمی Malva sylvestris L. گیاهی دارویی و بومی ایران است که در طب سنتی به‌دلیل خواص ضدالتهابی، آنتی‌اکسیدانی و ضدقارچی مورد استفاده قرار می گیرد..در پژوهش حاضرخواص آنتی اکسیدانی و ضد قارچی اسانس گیاه پنیرک و تاثیرآن بر خصوصیات فیزیکوشیمیایی ، حسی وماندگاری نان حجیم بررسی گردید.
مواد وروشها: ضمن تعیین حداقل غلظت بازدارندگی و قارچ کشی اسانس گیاه پنیرک ، در غلظت های مختلف (ppm 0، 150، 300، 450 و 600) به نان حجیم افزوده شد و تاثیر آن بر ماندگاری، خصوصیات فیزیکوشیمیایی و حسی محصول طی بازه 10 روزه (روز 1، 5 و 10) مورد بررسی قرار گرفت.
یافته ها: تیمار‌های حاوی اسانس، دارای رطوبت، حجم مخصوص، خاصیت آنتی اکسیدانی و محتوای فنل کل بیشتر و میزان کمتر سفتی بافت، قرمزی( a*)، زردی( b*) و روشنایی( L*) و کمترین شمارش کپک و مخمر را داشتند. بعلاوه افزودن اسانس بر میزان پروتئین نان تاثیر معنی داری نداشت (05/0p >). در ارزیابی حسی نمونه ها ،تیمار حاوی ppm300 اسانس ، بالاترین امتیاز طعم، بو، رنگ، بافت و پذیرش کلی وتیمارشاهد کمترین امتیاز را از ارزیاب ها دریافت کرد. همچنین درطی نگهداری نان تا روز 10، کاهش رطوبت، پروتئین، حجم مخصوص، خاصیت آنتی اکسیدانی، محتوای فنل کل، قرمزی( (a*، زردی( (b* و روشنایی) (L*، و امتیاز حسی وافزایش میزان سفتی بافت و جمعیت کپک و مخمر درتیمار‌های نان حجیم مشاهده شد (p<0.05).
نتیجه گیری: نتایج پژوهش حاضر نشان داد که با افزودن اسانس گیاه پنیرک به نان میتوان محصولی با سلامت بخشی بیشتر و ماندگاری بهتر تولید نمود.
Introduction: Nowadays, the use of healthy food products has attracted more and more attention from consumers and has prompted researchers to introduce various health-promoting products using essential oils and plant extract
Malva sylvestris L. is a medicinal plant native to Iran that is used in traditional medicine due to its anti-inflammatory, antioxidant, and antifungal properties. In the present study, the antioxidant and antifungal properties of Malva sylvestris essential oil and its effect on the physicochemical, sensory, and shelf life of bread were investigated.
Materials and Methods: In addition to determining the minimum inhibitory and fungicidal concentration of Malva sylvestris essential oil, it was added to bread at concentrations 0, 150, 300, 450, and 600 ppm and its effect on the shelf life, physicochemical, and sensory properties of the product was investigated over a period of 10 days (days 1, 5, and 10).
Results: Treatments containing essential oil had higher moisture, specific volume, antioxidant , and total phenol , lower tissue firmness, redness (a*), yellowness (b*), and brightness (L*), and the lowest mold and yeast counts. Adding essential oil had no significant effect on bread protein content. In sensory evaluation of the samples, the treatment containing 300 ppm essential oil received the highest score for taste, odor, color, texture, and overall acceptance, and the control treatment received the lowest score from the evaluators. Also, during bread storage up to day 10, a decrease in moisture, protein, specific volume, antioxidant properties, total phenol content, redness , yellowness and brightness , and sensory score and an increase in texture firmness and mold and yeast populations were observed in bulk bread treatments (p < 0.05).
Conclusion: The results of the present study showed that by adding Malva Sylvestris L essential oil to bread, a product with greater healthiness and better shelf life can be produced.
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