تأثیر روش پوست‌گیری و خشک‌کردن بر خصوصیات بیوشیمیایی آلوی خشکباری

نوع مقاله: مقاله کامل

نویسندگان

1 دانش‌آموخته کارشناسی ارشد، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

2 استادیار و استاد، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

3 استاد، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

با توجه به مصرف روز افزون خشکبار به عنوان میان وعده سالم غذایی، یافتن روشی برای حفظ خواص کیفی محصولات در حین فرآیند تولید آن بسیار مهم می­باشد. آلو یکی از مهمترین خشکبار جهان می­باشد که در ایران به صورت سنتی پوست‌گیری و خشک می­گردد. آزمایش به صورت فاکتوریل در قالب طرح کاملاً تصادفی با 4 تکرار انجام شد.عامل اول روش پوست‌گیری در نه سطح (محلول آب­نمک (15، 11، 8 ساعت)، آب­جوش (45، 30، 10 ثانیه) و بخارآب (90، 70، 60 ثانیه)) و عامل دوم نوع خشک‌کن در سه سطح‌ ( سنتی، کابینتی صنعتی و کابینتی غیر فعال خورشیدی) بود. نتایج نشان داد بیش­ترین میزان pH (36/3) از تیمار پوست‌گیری با آبجوش 30 ثانیه و خشک­کن کابینتی غیر فعال خورشیدی به دست آمد. کم­ترین درصد قهوه‌ای شدن (07/36)  متعلق به پوست‌گیری با آب نمک به مدت 15 ساعت و خشک‌کن سنتی بود. بیش­ترین ظرفیت آنتی اکسیدانی (93/63 درصد) مربوط به تیمار پوست‌گیری با آب نمک 15 ساعت و در هر سه روش خشک‌کردن به دست آمد. بیش­ترین میزان ترکیبات فنولی (12/0 میلی­گرم بر گرم وزن خشک) در تیمار پوست‌گیری با آب نمک 15ساعت و خشک‌کن کابینتی بود. بیش­ترین آنتوسیانین کل (4۶/0 میلی گرم در 100 میلی لیتر عصاره) در روش پوست‌گیری با آبجوش 45 ثانیه بود. پوست‌گیری با آب نمک به مدت 15 ساعت و خشک‌کردن با خشک­کن کابینتی صنعتی برای بهبود خصوصیات بیوشیمیایی آلوخشکبار قابل توصیه است.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of peeling and drying method on the biochemical properties of dried plums

نویسندگان [English]

  • Malihe Morshedloo 1
  • Bahram Abedi 2
  • Gholam Hossein Davarynejad 3
1 Former M.Sc. Student, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, ‎Iran
2 Assistant Professor, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3 Professor, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
چکیده [English]

Given the increasing consumption of nuts as a healthy snack, it is very important to find a way to maintain the qualitative properties of the products during the nourishing process. Plum is one of the most important dry matter in the world, which is traditionally peeled and dried in Iran. The experiment was done as a factorial based on completely randomized design with four replications. The first factor was the method of peeling in nine levels (immersion in brine (15, 11, 8 hours), boiling water (45, 30, 10 seconds) and steam (90, 70, 60 seconds)), and the second factor was the type of drying in three levels (traditional, industrial cabinets and solar inactive cabinets). The results showed that the maximum amount of pH (3.36) was obtained from 30 seconds boiling treatment and solar inactivated cabin dryer. The lowest browning rate (36.07%) belonged to peeling with brine for 15 hours and traditional drying. The highest antioxidant capacity (63.93%) was obtained from peeling with brine for 15 hours and industrial cabinets. The highest content of phenolic compounds (0.12 mg/g dry weight) was ontained in the treatment of peeling with brine for 15 hours and industrial cabinets. The highest total anthocyanin (0.46 mg/100 ml extraction) was ontained in boiling water for 45 seconds.Peeling with brine for 15 hours and industrial cabinets recommended to improve the biochemical properties of dried plums.

کلیدواژه‌ها [English]

  • Anthocyanin
  • Antioxidant
  • Brine
  • phenol
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