توليد ترشي نارنگي و بررسي خواص فيزيكوشيميايي و حسي آن

Production of mandarin pickles and its physico-chemical and sensory properties

در اين مطالعه امكان توليد ترشي نارنگي و تغييرات فيزيكوشيمايي و حسي ايجاد شده در آن بررسي شد. ترشي نارنگي با روش استاندارد توليد ترشي تهيه شد و براي طعم دار كردن ترشي از چوب دارچين و چوب ميخك استفاده و نمونه هاي مختلف حاوي چوب ميخك و دارچين تهيه شد و ميزان اسيديته، نمك و pH با روش اداره استاندارد و ميزان قدرت راديكال گيرندگي با DPPH ، ويتامين C و آزمون ميكروبي بعد از گذشت يك هفته از تاريخ توليد در سه تكرار اندازه گيري شد. آناليز واريانس نتايج نشان داد كه ميزان اسيديته، نمك و pH تفاوت معني داري نداشته اند و مطابق ميزان استاندارد ترشي مي باشند و همچنين ميزان كاهش مواد مغذي نارنگي بسيار پايين بوده است. به طوري كه ميزان ويتامين C و تركيبات انتي اكسيداني نارنگي كه بسيار حائز اهميت مي باشند افت بسيار ناچيزي داشته اند. از اين رو مي توان توليد ترشي نارنگي را براي توليد و عرضه صنعتي در نظر داشت و همچنين مي توان از گياهان دارويي به صورت تازه، عصاره و يا اسانس در اين نوع ترشي ها بهره برد.

In this study, the possibility of producing mandarin pickles and physiological and emotional changes were investigated. Pickled tomato sauce was prepared using the standard method of pickled pickles. Pickled cinnamon and clove were used for flavoring, and various samples containing clove and cinnamon were prepared. The acidity, salt and pH were measured using the standard method and the radical power of the receptor DPPH, vitamin C and microbial tests were measured after one week from the production date in three replicates. The analysis of variance showed that acidity, salt and pH did not differ significantly and were consistent with the standard of pickle, and the level of nutrient reduction in mandarin was very low. So that the levels of vitamin C and the antioxidant compounds of mandarin, which are very important, were very slight. Therefore, it is possible to produce tangerines for industrial production and supply, as well as fresh herbs, extracts or essential oils in these types of pickles can be used.