بهينه سازي توليد مرباي كم كالري به با استفاده از شيرين كننده مصنوعي استويا و اثر آن بر خواص كيفي و تغذيه اي مربا

چكيده انگليسي :

Optimization of Low calorie Quince Jam Production with Stevioside Sweetener and its Effect on Qualitative and Nutritional Properties of the Jam Mojtaba Yousefi Asli m yousefiasli@ag iut ac ir Submitted on November 21 2011 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSayed Amir Hossein Goli Amirgoli@cc iut ac irMahdi Kadivar Kadivar@cc iut ac irAbstractIt is now generally recognized that the high calorie diets with inadequate physical activity results in manydiseases such as obesity Since outbreak of many diseases is directly related to human nutrition special dietshave been now developed in food industry to decrease outbreak of these diseases One of these particulardiets is low calorie food with less sugar content using different sweetener compounds In past years variousartificial sweeteners such as cyclamate saccharin and aspartame were used in food successfully Steviosidewhich is a natural sweetener with no calorie can be used instead of other sweeteners like aspartame saccharine and cyclamate without having any side effects of these sweeteners Stevia rebaudiana bertoni isherbal plant with small leaves that placed continual on the stem of plant The main economic importance ofstevia is uses as natural sweetener The main sweet component of stevia is well known as steviosid has nocalorie and is about 250 times sweeter than sucrose Steviol glycosides are resistant in pH 3 9 and hightemperature 100 C so they have extensive applied in food production and can be used as sweetness sourcein products like confectioneries bakeries jam fruit juice chocolates biscuits and other food stuffs Jam issemi solid food stuff that prepared by combination of 45 w w fruit with 55 w w sugar and thenconcentrated to 65 soluble solids Formulation of jams were developed in basis of market demand foodlaws and economic needs In this study stevioside was used to produce low calorie quince jam low contentof sugar In order to manufacture product with desirable properties different factor such as pectin stevioside and sugar were evaluated and optimized by response surface methodology RSM In order todetermine optimum points two responses consistency and total soluble solids BX were used The effect ofsugar and pectin in consistency were in quadratic and linear manner respectively and sugar and pectin had aninteractive effect on the consistency An also sugar influenced the total soluble solids in a quadratic manner According to the results there was no significant difference between actual and predicted total soluble solids BX and consistency and the optimized condition jam production was 0 4 pectin 0 27 stevioside and50 sugar In second part of this study the effect of period of storage 60 days and temperature refrigeratorand room on physicochemical and sensory properties of the jam were measured The results showed that jamstorage for two months at refrigerator and room temperature caused a significant decrease in content ofmonomeric anthocyanin total phenolic compounds vitamin c total soluble solids consistency acidity a value and increase in water activity and pH Regarding to sensory evaluation it could be concluded that jamquality was acceptable until 40 days of storage at refrigerator temperature Totally the results show that theproduction of low calorie jam using stevioside by reducing the sugar content to 50 is possible Key words Quince Low calorie jam Stevioside sweetener Response surface methodology

يوسفي اصلي، مجتبي

بهينه سازي توليد مرباي كم كالري به با استفاده از شيرين كننده مصنوعي استويا و اثر آن بر خواص كيفي و تغذيه اي مربا

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