ارزيابي پارامترهاي حسي پاستيل زنجبيلي با استفاده از روش‌هاي سطح پاسخ و تحليل مؤلفه‌هاي اصلي

Sensory Parameters Evaluation of Ginger Gummy Confection by Surface Response Methods and Principal Components Analysis

در اين پژوهش، اثر سطوح متفاوت ژلاتين پاي مرغ (3، 5 و 7 درصد) و كنسانتره انگور (60، 70 و 80 درصد) بر پارامتر­هاي رنگي پاستيل زنجبيلي با استفاده از روش رويه پاسخ و پارامترهاي حسي با استفاده از تحليل مؤلفه ­هاي اصلي ارزيابي شده است. اثر ضد ميكروبي زنجبيل با آزمون ميكروبي نمونه­ هاي پاستيل مطابق استاندارد بررسي و گزارش شد. با افزايش ژلاتين، ميزان L* (شفافيت) نمونه پاستيل كاهش و ميزان a* (قرمزي) و b* (زردي) آن افزايش داشت و افزايش كنسانتره انگور تأثير مثبت بر افزايش قرمزي نمونه ­ها گذاشت (0.01

In this study, the effects of different levels of chicken feet gelatin (3, 5 and 7%) and different levels of grape concentrates (60, 70 and 80%), as a natural sweetener, on the color parameters of ginger gummy confection were evaluated, using response surface methodology and sensory test results, as well as the principal component analysis. The microbial test of gummy confection samples was performed according to standards. Decrease in L* (transparency) of the gummy confection and increase in a* (redness) and b* (yellowness) levels occurred when the levels of gelatin increased, but an increase in grape concentrates had a direct positive effect on the redness parameters of the samples (p<0.01). Levels of gelatin and grape concentrates, 3.01 and 60% respectively, have been found the best formulation for the gummy confection. In the microbial tests, growths were observed in lactic acid bacteria, acid-resistant bacteria and antibiotic resistance bacteria in GC1 (3% gelatin and 60% grape concentrate), GC4 (5% gelatin and 60% grape concentrate) and GC7 (7% gelatin and 60% grape concentrate), and no growth was observed in the other samples. No growth of mold and yeast occurred in any of the samples. However, in non-ginger (control) samples, the highest microbial growth (above the limit) was observed, indicating a strong antimicrobial effect of ginger. Sensory test results showed that GC6 (5% gelatin and 80% grape concentrate) had the highest overall acceptance. Principal component analysis method also showed that the overall acceptance of the samples is related to the color, taste and stickiness of samples. It is possible to achieve a high overall acceptance by improving the color, tasting and reducing the stickiness of the ginger gummy confection.