مروری بر اثر جایگزینی ساکارز با شیرین کننده‌ی غیر مغذی استویا و ترکیبات حجم دهنده متفاوت بر روی خواص فیزیکو شیمیایی

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

آلاله نکویی ¹ , امیرپویا قندهاری یزدی ² , مینا شمسایی ³ , لیلا صداقت بروجنی ⁴

1 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
2 - گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
3 - دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد خوراسگان، اصفهان، ایران
4 - گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران، تهران، ایران

Received: 2014-09-23 Accepted : 2014-11-23 Published : 2015-08-01

Keywords: استویا, فیزیکو شیمیایی, محصولا غذایی, شیرین کننده,

Abstract :

مقدمه و هدف: تغییر فرهنگ زندگی، کم شدن تحرک بدنی انسان‌ها و بروز مشکلاتی نظیر چاقی و فشار خون از یک طرف، شیوع بیماری‌های قلبی و عروقی از طرف دیگر، نشان می‌دهد که توجه به تولید فرمولاسیون های غذایی کم کالری ضروری می‌باشد. گیاه استویا یک شیرین کننده طبیعی است که تخمین زده می‌شود 300 برابر شیرین تر از نیشکر است. عصاره برگ استویا جزء ترویج تعادل کالری است و می‌تواند جزء مفید از یک شیوه زندگی سالم در رژیم غذایی باشد. استویا برای درمان شرایط مختلف از قبیل سرطان دیابت، چاقی، پوسیدگی دندان، فشار خون بالا، خستگی و افسردگی مورد استفاده قرار می‌گیرد. بحث و نتایج: با توجه به این خصوصیات امروزه استفاده از آن در محصولات غذایی مورد توجه پژوهشگران قرار گرفته است. با توجه به نقش عمده ساکارز در ایجاد بافت، طعم و رنگ، جایگزینی ساکارز با  شیرین کننده‌های مختلف امری دشوار به حساب می‌آید. در این مقاله به عوامل مؤثر در جایگزینی و همچنین نتایج حاصل از جایگزینی ساکارز با شیرین کننده رژیمی استویا پرداخته شده است. توصیه کاربردی/ صنعتی: به هر حال پس مزه تلخ استویا باعث کاهش مصرف آن در فرمولاسیون  مواد غذایی میشود که این مشکل را میتوان با استفاده از طعم دهندههای مختلف و ترکیبات پرکننده بر طرف نمود.  با توجه به میزان شیرینی بالا (300 برابر نسبت به ساکارز)، میزان مصرف آن کم می‌باشد و بنابراین  از لحاظ اقتصادی نیز دارای توجیه می‌باشد. استفاده از این شیرین کننده در صنایع لبنیات، آبمیوه و  قنادی  به عنوان جایگزین ساکارز با توجه به تحقیقات امکان‌پذیر می‌باشد.

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