تاثير جايگزيني ساكارز با شربت ذر ت حاوي فروكتوز بالا روي خواص بافتي، رنگ و حسي باقلواي قزوين

The Effect of Sucrose Replacement with High Fructose Corn Syrup on Texture, Color and Sensory Properties of Qazvin Baklava

ﺑﺎﻗﻠﻮا ﯾﮑﯽ از ﺷﯿﺮﯾﻨﯽﻫﺎي ﺳﻨﺘﯽ ﻗﺰوﯾﻦ اﺳﺖ ﮐﻪ ﺑﻪ دﻟﯿﻞ ﻣﯿﺰان ﺳﺎﮐﺎرز و ﮐﺎﻟﺮي ﺑﺎﻻ ﻣﺼﺮف آن ﺑﺮاي اﻓﺮاد ﻣﺒﺘﻼ ﺑﻪ ﭼﺎﻗﯽ و دﯾﺎﺑﺖ ﻣﺤﺪودﯾﺖ دارد.ﺷﺮﺑﺖ ذرت ﺑﺎ درﺻﺪ ﻓﺮوﮐﺘﻮز ﺑﺎﻻ ﻧﺴﺒﺖ ﺑﻪ ﺷﮑﺮ از ﺷﯿﺮﯾﻨﯽ ﺑﺎﻻﺗﺮي ﺑﺮﺧﻮردار اﺳﺖ و ﮐﺎﻟﺮي ﮐﻤﺘﺮي را ﺑﻪ ﺑﺪن ﻣﯽرﺳﺎﻧﺪ و ﻫﻤﭽﻨﯿﻦ ﺷﺎﺧﺺ ﮔﻠﯿﺴﻤﯿﮏ ﭘﺎﯾﯿﻦﺗﺮي ﻧﺴﺒﺖ ﺑﻪ ﺷﮑﺮ ﺧﻮراﮐﯽ دارد. از اﯾﻦرو ﻫﺪف از اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﺮرﺳﯽ اﺛﺮ ﺟﺎﯾﮕﺰﯾﻨﯽ ﺳﺎﮐﺎرز ﺑﺎ ﺷﺮﺑﺖ ذرت ﺣﺎوي ﻓﺮوﮐﺘﻮز ﺑﺎﻻ )HFCS( روي ﺧﻮاص ﺑﺎﻓﺘﯽ، رﻧﮓ وﺣﺴﯽ ﺑﺎﻗﻠﻮاي ﻗﺰوﯾﻦ در ﭘﻨﺞ ﺳﻄﺢ 0، 25، 50، 75 و 100 درﺻﺪ و در روزﻫﺎي ﻧﮕﻬﺪاري 1، 15 و30 ﺑﻮد. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺟﺎﯾﮕﺰﯾﻨﯽ HFCS ﺑﺎ ﺳﺎﮐﺎرز ﺑﺎﻋﺚ اﯾﺠﺎد اﺧﺘﻼف ﻣﻌﻨﯽداري در ﭘﯿﻮﺳﺘﮕﯽ، ﭼﺴﺒﻨﺪﮔﯽ، ﻗﺎﺑﻠﯿﺖ ﺟﻮﯾﺪن، ﺳﻔﺘﯽ و ﻗﺎﺑﻠﯿﺖ ارﺗﺠﺎع ﺑﺎﻓﺖ ﺑﺎﻗﻠﻮا ﮔﺮدﯾﺪ ﺑﻪ ﻃﻮري ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ HFCS، ﭼﺴﺒﻨﺪﮔﯽ در ﺗﯿﻤﺎرﻫﺎ اﻓﺰاﯾﺶ و ﻣﯿﺰان ﺳﻔﺘﯽ در ﺗﯿﻤﺎرﻫﺎ ﮐﺎﻫﺶ ﯾﺎﻓﺖ. در ﺗﯿﻤﺎر ﺑﺎ 100 درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ HFCS ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان ﭘﯿﻮﺳﺘﮕﯽ و ﻗﺎﺑﻠﯿﺖ ارﺗﺠﺎع ﻣﺸﺎﻫﺪه ﺷﺪ. وﯾﮋﮔﯽﻫﺎي رﻧﮕﺒﻪ ﻃﻮر ﻗﺎﺑﻞ ﻣﻼﺣﻈﻪاي ﺗﺤﺖ ﺗﺄﺛﯿﺮ اﻓﺰودن HFCS ﻗﺮار ﮔﺮﻓﺖ و ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان HFCS در ﺗﯿﻤﺎرﻫﺎ ﺷﺎﺧﺺ L اﻓﺰاﯾﺶ ﯾﺎﻓﺖ، ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﺷﺎﺧﺺ aﻣﺮﺑﻮط ﺑﻪ ﺗﯿﻤﺎر ﺑﺎ 75 درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ HFCS ﺑﻮد ﻫﻤﭽﻨﯿﻦ ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان HFCS ﺷﺎﺧﺺ b ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻧﺸﺎن داد ﺑﺎاﻓﺰاﯾﺶ ﻣﯿﺰان HFCS در ﻓﺮﻣﻮﻻﺳﯿﻮن ﺑﺎﻗﻠﻮا، اﻣﺘﯿﺎز ﻣﺮﺑﻮط ﺑﻪ ﻃﻌﻢ، ﻋﻄﺮ و ﺑﻮ، ﺑﺎﻓﺖ و ﭘﺬﯾﺮش ﮐﻠﯽ ﺑﻪ ﻃﻮرﻣﻌﻨﯽداري ﮐﺎﻫﺶ ﭘﯿﺪا ﮐﺮد. ﺑﺮ اﺳﺎس ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ، ﺟﺎﯾﮕﺰﯾﻨﯽ HFCS در ﺳﻄﺢ 25% ﺑﯿﺸﺘﺮﯾﻦ اﻣﺘﯿﺎز ﭘﺬﯾﺮش را از ﻧﻈﺮ ارزﯾﺎبﻫﺎ داﺷﺖ. اﯾﻦ ﺗﯿﻤﺎر از ﻧﻈﺮ ﻫﺰﯾﻨﻪ ﺗﻤﺎم ﺷﺪه ﻧﯿﺰ اﺧﺘﻼف ﻣﻌﻨﯽ دار ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﻧﺪاﺷﺖ.ﻣﯽﺗﻮان از HFCS ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ ﺷﮑﺮ در ﻓﺮﻣﻮﻻﺳﯿﻮن ﺑﺎﻗﻠﻮاي ﺳﻨﺘﯽ ﻗﺰوﯾﻦ اﺳﺘﻔﺎده ﮐﺮد.

Baklava is one of the traditional pastries in Qazvin, and people who are suffering from obesity and diabetes are limited to eat this kind of pastry because of its high amount of sucrose and calorie. High fructose corn syrup has a higher sweetness than sugar and provides fewer calories to the body and also has a lower glycemic index than edible sugar.This study aimed to examine the effect of replacing sucrose with high fructose corn syrup (HFCS) on the characteristics including sensory, texture and color of Qazvin Baklava evaluated at 5 levels of 0, 25, 50, 75 and 100% and during 1, 15 and 30 days of storage.Results revealed the texture evaluation indicated that replacement of HFCS with sucrose caused a significant difference in cohesive, adhesive, chewiness, hardness, springiness so that the adhesiveness increase and hardness decreasethrough increasing HFCS. In treatments containing 100% HFCS replacement, the highest cohesiveness and springiness observed. The color appearance parameters such as (a⃰, b⃰, L⃰) significantly affected by adding HFCS so that the L index increased through the HFCS increase in the treatment.The highest index a related to the treatment including 75% replacement with HFCS, while index b decreased in treatments containing HFCS.The sensory evaluation results showed that by increasing the amount of HFCS in Baklava formulation, the scores related to taste, odor, texture, and acceptability significantly decreased.The replacement of HFCS at 25% had the highest acceptance rating from the panelists.This treatment did not differ significantly from the control sample in terms of cost. The results of this study showed that HFCS is capable to be applied as a replacement for sugar in the traditional Qazvin Baklava formulation.