كليدواژه :
گز رژيمي , آزيوش , استويوزيد-ايزومالت , خواص بافتي , روش سطح پاسخ
چكيده فارسي :
اﻣﺮوزه ﮔﺮاﯾﺶ ﺑﻪ ﻣﺼﺮف ﻣﻮاد ﻏﺬاﯾﯽ ﻃﺒﯿﻌﯽ، ﺑﺎ ﮐﺎﻟﺮي ﮐﻢ و ارزش ﺗﻐﺬﯾﻪاي ﺑﺎﻻ در ﺣﺎل اﻓﺰاﯾﺶ اﺳﺖ. اﺳﺘﻮﯾﻮزﯾﺪ ﻧﻮﻋﯽ ﺷﯿﺮﯾﻦﮐﻨﻨﺪه ﻃﺒﯿﻌﯽ ﻓﺎﻗﺪ ﮐﺎﻟﺮي و ﺑﺎ ﺷﯿﺮﯾﻨﯽ ﺣﺪود 300 ﺑﺮاﺑﺮ ﺑﯿﺸﺘﺮ از ﺳﺎﮐﺎرز اﺳﺖ ﮐﻪ داراي ﺧﻮاص ﺗﻐﺬﯾﻪاي و داروﯾﯽ ﺑﺴﯿﺎر زﯾﺎدي ﻣﯽﺑﺎﺷﺪ و ﺑﺮ ﺧﻼف ﺷﯿﺮﯾﻦﮐﻨﻨﺪهﻫﺎي ﻣﺼﻨﻮﻋﯽ ﺗﺄﺛﯿﺮات ﻣﻨﻔﯽ ﺑﺮ ﺳﻼﻣﺖ ﻣﺼﺮفﮐﻨﻨﺪه ﻧﻤﯽﮔﺬارد. ﻫﺪف از اﯾﻦ ﻣﻄﺎﻟﻌﻪ، ﮐﺎﻫﺶ ﺳﺎﮐﺎرز ﻣﺼﺮﻓﯽ در ﺗﻬﯿﻪ ﮔﺰ و ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻟﯽ ﺑﺎ ارزش ﻏﺬاﯾﯽ ﺑﺎﻻ ﺑﺎ ﮐﻤﮏ ﮔﯿﺎه آزﯾﻮش، ﻣﻨﺒﻊ ﻏﻨﯽ از ﭘﺘﺎﺳﯿﻢ، آﻫﻦ، ﻣﺲ، ﻣﻨﮕﻨﺰ، روي و ﻣﻘﺎدﯾﺮ اﻧﺮژي ﺑﺎﻻ ﻣﯽﺑﺎﺷﺪ. اﺛﺮ ﺷﮑﺮ ﺑﺎ ﺟﺎﯾﮕﺰﯾﻨﯽ اﺳﺘﻮﯾﻮزﯾﺪ-اﯾﺰوﻣﺎﻟﺖ )0-100 درﺻﺪ(، آزﯾﻮش )0-1 درﺻﺪ( و دﻣﺎي ﭘﺨﺖ )90-70 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد( ﺑﺮ داﻧﺴﯿﺘﻪ و ﺳﻔﺘﯽ ﮔﺰ و در آزﻣﻮن ﻫﺎي دورهاي 45 روزه ﻧﻤﻮﻧﻪ ﺑﻬﯿﻨﻪ ﺑﺎ ﺷﺎﻫﺪ از ﻧﻈﺮ ﺧﻮاص ﺑﺎﻓﺘﯽ)ﺳﺨﺘﯽ، ﭼﺴﺒﻨﺪﮔﯽ، ﭘﯿﻮﺳﺘﮕﯽ، ارﺗﺠﺎﻋﯿﺖ، ﺻﻤﻐﯿﺖ و ﻗﺎﺑﻠﯿﺖ ﺟﻮﯾﺪن( ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. از ﻧﺮم اﻓﺰار دﯾﺰاﯾﻦ اﮐﺴﭙﺮت و روش ﺳﻄﺢ ﭘﺎﺳﺦ در ﻗﺎﻟﺐ ﻃﺮح ﻣﺮﮐﺐ ﻣﺮﮐﺰي ﺑﺎ 6 ﻧﻘﻄﻪ ﻣﺮﮐﺰي ﺑﺎ آﻟﻔﺎي ﺑﺮاﺑﺮ ﺑﺎ ﻋﺪد 2 و دو ﺗﮑﺮار در ﺳﺎﯾﺮ ﻧﻘﺎط ﺑﻪ ﻣﻨﻈﻮر ﺑﻬﯿﻨﻪﺳﺎزي ﻓﺮﻣﻮﻻﺳﯿﻮن ﮔﺰ رژﯾﻤﯽ، اﺳﺘﻔﺎده ﺷﺪ. داﻧﺴﯿﺘﻪ ﺗﯿﻤﺎرﻫﺎ ﺑﺎ اﻓﺰاﯾﺶ درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ ﺷﮑﺮ ﺑﺎ اﺳﺘﻮﯾﻮزﯾﺪ-اﯾﺰوﻣﺎﻟﺖ ﺑﺘﺮﺗﯿﺐ در دﻣﺎي ﭘﺎﯾﯿﻦ و ﺑﺎﻻي ﭘﺨﺖ ﮐﺎﻫﺶ و اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. اﻓﺰاﯾﺶ داﻧﺴﯿﺘﻪ در ﻣﻘﺎدﯾﺮ ﺑﺎﻻي آزﯾﻮش ﻣﺸﺎﻫﺪه ﺷﺪ. اﺳﺘﻔﺎده از ﻣﻘﺎدﯾﺮ ﺑﺎﻻي اﺳﺘﻮﯾﻮزﯾﺪ-اﯾﺰوﻣﺎﻟﺖ و آزﯾﻮش ﺑﺎﻋﺚ ﮐﺎﻫﺶ ﺳﻔﺘﯽ ﺑﺎﻓﺖ ﮔﺰ ﮔﺮدﯾﺪ. ﻓﺮﻣﻮل ﺑﻬﯿﻨﻪ ﮔﺰ ﺷﺎﻣﻞ42 درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ ﺷﮑﺮ ﺑﺎ اﺳﺘﻮﯾﻮزﯾﺪ-اﯾﺰوﻣﺎﻟﺖ، 0/18 درﺻﺪ ﮔﯿﺎه آزﯾﻮش و دﻣﺎي ﭘﺨﺖ 87 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد ﻣﻌﺮﻓﯽ ﮔﺮدﯾﺪ. ﻫﻢﭼﻨﯿﻦ ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺑﺮﺧﯽ وﯾﮋﮔﯽ ﻫﺎي ﮐﯿﻔﯽ ﮔﺰ رژﯾﻤﯽ ﺣﺎوي ﮔﯿﺎه آزﯾﻮش از ﻧﻈﺮ ﻣﺤﺘﻮي ﭘﺮوﺗﺌﯿﻦ، ﭼﺮﺑﯽ و آﻫﻦ ﺑﻬﺒﻮد ﯾﺎﻓﺘﻪ اﺳﺖ.
چكيده لاتين :
Sativoside is a non-calorie sweetener and 300 times sweeter than sucrose, which has many
nutritional and medicinal properties, and unlike artificial sweeteners no observed adverse
effect on consumer health. This study aimed to reduce the used sucrose in Gaz preparation
and produced a high nutritional product by using Corchorus Olitorius as a rich source of
potassium, iron, copper, manganese, zinc and high energy levels. The effects of different
levels of sucrose replacement with stevioside-isomalt (0-100%), levels of Corchorus
olitorius (0-1%) and cooking temperature (70-90 °C) on the density and hardness of Gaz and
consequently, in the 45-day period tests, the optimal sample with control in terms of density
and textural properties (hardness, adhesion, cohesiveness, springiness, gumminess and
chewiness) were investigated. Formulation optimization of enriched dietary Gaz was
performed by response surface methodology (RSM) in the form of a central composite design
with six central points and two replications (α=2) in other points. In optimum condition, the
results of physicochemical and textural properties were analyzed by SPSS software. The
density of the treatments with increasing the percentage of sucrose replacement with
stevioside-isomalt, decreased and increased at low and high cooking temperatures,
respectively. An increase in density was observed in high amounts of Corchorus olitorius.
The use of high amounts of stevioside-isomalt and Corchorus olitorius reduced the Gaz
hardness. The optimal formula of Gaz was introduced including 42% sucrose replacement
with stevioside-isomalt, 0.18% Corchorus Olitorius and cooking temperature of 87°C. Based
on the results, the qualitative characteristics of diet Gaz containing Corchorus Olitorius were
significantly improved in terms of protein, fat, and iron content (P< 0.05).
