پژوهش و نوآوری در علوم و صنایع غذایی
تاثیر مخلوط پوشش کیتوزان و عصاره چای سبز بر فعالیت اکسایشی و قارچی مغز گردو
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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دوره 3، شماره 4
بهمن 1393صفحه 361-374
- تاریخ دریافت: 02 خرداد 1393
- تاریخ بازنگری: 10 آبان 1393
- تاریخ پذیرش: 18 آبان 1393
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