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نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استادیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

تاثیر پوشش خوراکی کیتوزان همراه با عصاره چای سبز بر روند اکسایش روغن، رشد قارچی و ویژگی‌های حسی طی 18 هفته نگهداری، (هر سه هفته یکبار) روی مغز گردو مورد مطالعه قرار گرفت. اختلاط پودر کیتوزان (C) و عصاره آبی استخراج شده از چای سبز (GT)، به ترتیب با نسبت‌‌ها‌ی مختلف (C-GT)، (0-5، 5-5، 10-5، 0-10، 5-10 و 10-10)  گرم، در هر ‌لیتر از محلولِ پوشش صورت گرفت. طی آزمایشات انجام شده، موثرترین بازدارندگی از افزایش اکسایش چربی و رشد قارچی از طریق پوشش10C با نسبت‌ها‌ی مختلف GT حاصل شد. نسبت‌‌های مختلف GT تاثیر معنی‌‌داری بر اکسایش روغن مغز گردو نداشتند (0/05>P). در 10 Cبا نسبت‌‌های مختلف GT رشد کپک و مخمر در طی نگهداری مشاهده نشد. پوشش کیتوزان بدون عصاره چای سبز، تاثیر معنی‌‌داری بر ویژگی‌های حسی مغز گردوی پوشش داده شده، نداشت (0/05>P)، هر چند استفاده از نسبت‌‌های بالای عصاره چای سبز10-GT10C، نامطلوب ارزیابی شد. پوشش‌دهی بر بافت مغز گردو تاثیر معنی‌‌داری نداشت (0/05>P). نتایج این پژوهش نشان داد که 5-GT10 C می‌تواند زمان ماندگاری مغز گردو را طولانی‌تر نماید.

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