بهینه سازی فرمولاسیون سس فلفل قرمز بر پایه‌ی آرد دانه های کتان و چیا
محورهای موضوعی : کنترل کیفی مواد غذایی
مهسا گل باز
1
(کارشناس ارشد علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
فاطمه حسینمردی
2
(مربی گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
علیرضا رحمن
3
(استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: سس فلفل قرمز, ارزش تغذیه ای, چیا, آرد دانه کتان,
چکیده مقاله :
مقدمه: علاقه بسیاری از مصرف کنندگان به برخی از چاشنی‌ها از جمله سس فلفل و افزایش مصرف این اقلام خوراکی، محققین را بر آن داشته که ارزش تغذیه‌ای این گروه از فرآورده ها را بهبود بخشند. افزودن دانه کتان به رژیم غذایی روزانه سبب افزایش سلامتی قلب و سیستم گوارش ، کنترل وزن و پیشگیری از سرطان می‌شود. دانه‌ی چیا نیز منبعی غنی از آنتی‌اکسیدان‌هایی مثل فلاونول‌ها، توکوفرول‌ها، فیتواسترول‌ها و کاروتنوئیدهاست. در پژوهش حاضر فرمولاسیون سس فلفل قرمز هالوپینو بر پایه آرد دانه های کتان و چیا معرفی و بهینه سازی شد. مواد و روش ها: از باقیمانده پس از پرس سرد دانه‌های چیا و کتان مقادیر25/0تا 1 درصد به سس اضافه شدو خواص فیزیکوشیمیایی وکالری تیمارها اندازه گیری شدند. بهینه سازی فرمولاسیون با استفاده از نرم افزار Design Expert، روش سطح پاسخ (RSM) و طرح مرکب مرکزی (CCD) انجام شد و نتایج سنجش pH، رطوبت، ویسکوزیته و کالری برای بهینه سازی فرمولاسیون تحلیل گردید . نمونه‌ی بهینه در سه تکرار، تولید و اعتبار سنجی آن انجام شد. یافته‌ها: با افزایش میزان آرد کتان و چیا در سس، pH، ویسکوزیته و رطوبت افزایش و میزان کالری کاهش معنی‌داری داشت. در صورت استفاده از 46/0 درصد آرد چیا ، 59/0 درصد دانه کتان و صفر درصد زانتان می توان به pH برابر با 07/4، رطوبت 34/26 درصد، کالری برابر با 06/320 کیلوژول بر گرم و ویسکوزیته‌ای برابر باcp 50 /1364 رسید که ضریب مطلوبیتی برابر با 79/0 داشت. نتیجه گیری: با افزودن آرد دانه چیا و کتان به سس فلفل قرمز هالوپینو میتوان فرآورده ای با ویژگیهای عملکردی مناسب و ضریب مطلوبیت قابل قبول تولید نمود.
Introduction: The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the health of the heart and digestive system, controls weight and prevents cancer. Chia seed is a rich source of antioxidants such as flavonols, tocopherols, phytosterols and carotenoids. In the present study, the formulation of jalopino red pepper sauce based on flaxseed and chia flour was optimized.Materials and Methods: residues of chia and flaxseeds after cold press at 0.25 to 1% were added to sauce and physicochemical properties and calorie of treatments were measured. Optimization of the Formulation was carried out using Design Expert software, response surface method (RSM) and central composite design (CCD) and the results of measuring pH, moisture, viscosity and calorie were analyzed to optimize the formulation . the optimal sample was produced in three replicates and its validity was estimated.Results: By increasing the amount of flaxseed and chia flour in sauce, pH, viscosity and moisture content increased and calorie decreased significantly. If 0.46% of chia flour,0.59% of flax seed and 0% of xanthan are used, it is possible to achieve a pH of 4.07, moisture content of 26.34%, and calorie of 320.06 kJ/g and viscosity of 1364.50 cp, which had a desirability factor equal to 0.79.Conclusion: By adding chia seeds and flaxseed flour to jalopino red pepper sauce, a product with good functional characteristics and acceptable desirability factor can be produced.
Akcicek, A. & Karasu, S.) 2018( Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer. Journal of Food Process Engineering, 41(5), DOI: 10.1111/jfpe.12694.
Akgül, C., Akcicek, A., Karadağ, A. & Karasu, S. ) 2022(. Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior. Acta Scientiarum Technology, 44(1) https://doi.org/10.4025/actascitechnol.v44i1.56006
Alqahtani, N.K. )2020(. Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder. The Scientific Journal of King Faisal University, 21 (1), 172-176.
Anon. (2017) Chocolate - Specifications and test methods. Iranian National Standardization Organization, No 608 7th. Revision. [In Persian]
Anon. (2016) Hot Papper Sauce Specifications and test methods. Iranian National Standardization Organization, No 5878 1st. Revision. [In Persian]
Askari, M. & Mostaghim, T. )2019(. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise. Journal of Food Biosciences and Technology, 9(2), 63-72.
Basiri, S., Haidary, N., Shekarforoush, S. S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.
Bigliardi, B. & Galati, F. (2013(. Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), 118-129.
Farahnaky, A., Abbasi, A., Jamalian, J. & Mesbahi, G. (2008). The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of Texture Studies, 39(2), 169-182.
Hansen, P. M. T. (1993). Food Hydrocolloids in the dairy industry. In K. Nishinari, & E. 438 Doi, Food Hydrocolloids: Structures, properties and functions (pp. 211-224). New439 York: Plenum Press.
Ixtaina, V.Y., Martínez, M.L., Spotorno, V., Mateo, C.M., Maestri, D.M., Diehl, B.W., Nolasco, S.M. & Tomás, M.C. )2011(. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166-174.
Johary, N., Fahimdanesh, M. & Garavand, F. )2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International Journal of Engineering Science Invention, 4, 51-57.
Juszczak, L., Oczadły, Z. & Gałkowska, D. (2013(. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6(5), 1251-1260.
Kaur, M., Verma, B. R., Zhou, L., Lak, H.M., Kaur, S. & Sammour, Y.M. (2022).Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis. American Journal of Preventive Cardiology, 9, 100301. doi:10.1016/j.ajpc.2021.100301
Mesbahi, G., Abasi, A., Jalali, J. & Farahnaki, A. ) 2009). Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties. JWSS-Isfahan Univresity of Technology, 13 (47), 69-82. [In Persian]
Moreira, R., Chenlo, F. & Torres, M.D.(2013(. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology, 50(1), 160-166.
Mozafari, H.R., Hojjatoleslamy, M. & Hosseini, E.) 2019(. Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing. International Food Research Journal, 26(3), 1087-1093.
Qiafeh Davoodi, M., Sheikh Al-Salemi, Z. & Jalini, M. (2016). The effect of increasing flax seed on the nutritional properties and shelf life of Barbary bread. Journal of innovation in food science and technology, 9 (3), 1-11.
Rosell, C.M., Rojas, J.A. & De Barber, C.B.)2001(. Influence of hydrocolloids on dough rheology and bread quality. Food hydrocolloids, 15(1), 75-81.
Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A. & Betancur-Ancona, D.A. (2013). Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT-Food Science and Technology, 50(2),723-731.
Shirmohammadi, M., Azadmard Damirchi, S., Sowti Khiyabanim M., Zarrin Ghalami, S. & Mortazavi, S.H. (2014). Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise. Journal of Food Industry Research, 24(3), 387-398. [In Persian]
Sodini, I., Remeuf, F., Haddad, S. & Corrieu, G. (2004). The relative effect of milk base, starter, and process on yogurt texture. Critical Reviews of Food Science and Nutrition, 44, 113– 137
Srikaeo, K., Poungsampao, P. & Phuong, N. T. (2017) Utilization of the fine particles obtained from cold pressed vegetable oils: A case study in organic rice bran, sunflower and sesame oils. Journal of Oleo Science, 66(1), 21–29.
Zeinalzadeh, E., Mizani, M., Chamani, M. & Geraami, A. (2014). Presenting a new formulation for low-fat and functional sausage. Food Technology & Nutrition, 11 ( 2),13-24. [In Persian]
_||_Akcicek, A. & Karasu, S.) 2018( Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer. Journal of Food Process Engineering, 41(5), DOI: 10.1111/jfpe.12694.
Akgül, C., Akcicek, A., Karadağ, A. & Karasu, S. ) 2022(. Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior. Acta Scientiarum Technology, 44(1) https://doi.org/10.4025/actascitechnol.v44i1.56006
Alqahtani, N.K. )2020(. Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder. The Scientific Journal of King Faisal University, 21 (1), 172-176.
Anon. (2017) Chocolate - Specifications and test methods. Iranian National Standardization Organization, No 608 7th. Revision. [In Persian]
Anon. (2016) Hot Papper Sauce Specifications and test methods. Iranian National Standardization Organization, No 5878 1st. Revision. [In Persian]
Askari, M. & Mostaghim, T. )2019(. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise. Journal of Food Biosciences and Technology, 9(2), 63-72.
Basiri, S., Haidary, N., Shekarforoush, S. S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.
Bigliardi, B. & Galati, F. (2013(. Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), 118-129.
Farahnaky, A., Abbasi, A., Jamalian, J. & Mesbahi, G. (2008). The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of Texture Studies, 39(2), 169-182.
Hansen, P. M. T. (1993). Food Hydrocolloids in the dairy industry. In K. Nishinari, & E. 438 Doi, Food Hydrocolloids: Structures, properties and functions (pp. 211-224). New439 York: Plenum Press.
Ixtaina, V.Y., Martínez, M.L., Spotorno, V., Mateo, C.M., Maestri, D.M., Diehl, B.W., Nolasco, S.M. & Tomás, M.C. )2011(. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166-174.
Johary, N., Fahimdanesh, M. & Garavand, F. )2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International Journal of Engineering Science Invention, 4, 51-57.
Juszczak, L., Oczadły, Z. & Gałkowska, D. (2013(. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6(5), 1251-1260.
Kaur, M., Verma, B. R., Zhou, L., Lak, H.M., Kaur, S. & Sammour, Y.M. (2022).Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis. American Journal of Preventive Cardiology, 9, 100301. doi:10.1016/j.ajpc.2021.100301
Mesbahi, G., Abasi, A., Jalali, J. & Farahnaki, A. ) 2009). Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties. JWSS-Isfahan Univresity of Technology, 13 (47), 69-82. [In Persian]
Moreira, R., Chenlo, F. & Torres, M.D.(2013(. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology, 50(1), 160-166.
Mozafari, H.R., Hojjatoleslamy, M. & Hosseini, E.) 2019(. Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing. International Food Research Journal, 26(3), 1087-1093.
Qiafeh Davoodi, M., Sheikh Al-Salemi, Z. & Jalini, M. (2016). The effect of increasing flax seed on the nutritional properties and shelf life of Barbary bread. Journal of innovation in food science and technology, 9 (3), 1-11.
Rosell, C.M., Rojas, J.A. & De Barber, C.B.)2001(. Influence of hydrocolloids on dough rheology and bread quality. Food hydrocolloids, 15(1), 75-81.
Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A. & Betancur-Ancona, D.A. (2013). Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT-Food Science and Technology, 50(2),723-731.
Shirmohammadi, M., Azadmard Damirchi, S., Sowti Khiyabanim M., Zarrin Ghalami, S. & Mortazavi, S.H. (2014). Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise. Journal of Food Industry Research, 24(3), 387-398. [In Persian]
Sodini, I., Remeuf, F., Haddad, S. & Corrieu, G. (2004). The relative effect of milk base, starter, and process on yogurt texture. Critical Reviews of Food Science and Nutrition, 44, 113– 137
Srikaeo, K., Poungsampao, P. & Phuong, N. T. (2017) Utilization of the fine particles obtained from cold pressed vegetable oils: A case study in organic rice bran, sunflower and sesame oils. Journal of Oleo Science, 66(1), 21–29.
Zeinalzadeh, E., Mizani, M., Chamani, M. & Geraami, A. (2014). Presenting a new formulation for low-fat and functional sausage. Food Technology & Nutrition, 11 ( 2),13-24. [In Persian]
