پژوهش و نوآوری در علوم و صنایع غذایی
تولید و ارزیابی خصوصیات فیلم خوراکی نشاسته‌ای حاوی اسانس صمغ بنه
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران
3 دانشیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، ایران
چکیده
بنه (PistaciaAtlantica) از گونه‌های غالب پستۀ وحشی موجود در ایران می‌باشد. صمغ بنه یک صمغ الئورزینی است که در ایران سقز نامیده می‌شود. در این تحقیق ابتدا اسانس از صمغ بنه به روش تقطیر آبی استخراج شد، سپس فیلم نشاسته‌ای حاوی اسانس بنه در 4 سطح مختلف (0، 0/5، 1 و 2 درصد) تولید و خصوصیات فیزیکی، مکانیکی، نفوذپذیری آن مورد ارزیابی قرار گرفت. نتایج نشان داد که افزایش اسانس باعث افزایش ضخامت در فیلم شده و از حلالیت در آب و استحکام کششی فیلم به‌طور معنی‌داری کاست ولی بر کشش‌پذیری آن تأثیر قابل توجهی نداشت. همچنین رنگ فیلم‌ها به‌طور قابل توجهی تحت تأثیر اسانس قرار گرفت و اختلاف رنگ کل (EΔ) به‌طور معنی‌داری کاهش یافت. ازطرفی نفوذپذیری به بخار آب فیلم‌های حاوی اسانس در مقایسه با نمونۀ شاهد افزایش یافت ولی این افزایش در سطوح مختلف اسانس معنی‌دار نبود. در فیلم‌های حاوی اسانس، افزایش غلظت اسانس باعث ایجاد تأثیر معنی‌داری در نفوذپذیری آنها نسبت به اکسیژن نشد. به‌منظور بررسی ریزساختار فیلم‌ها از آزمون میکروسکوپ الکترونی روبشی (SEM) استفاده شد، نتایج حاصل از این آزمون بیانگر تولید فیلم‌های یکنواخت و بدون‌ترک بوده و تأییدکنندۀ نتایج حاصل از آزمون‌های نفوذپذیری بود.
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دوره 6، شماره 1
خرداد 1396صفحه 25-38
- تاریخ دریافت: 17 آبان 1394
- تاریخ بازنگری: 19 شهریور 1395
- تاریخ پذیرش: 27 شهریور 1395
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