Journal of Applied Science and Agriculture

Transcription

1 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: AENSI Journls Journl of Applied Siene nd Agriulture ISSN Journl home pge: Repling Surose y Stevoioside nd Adding Ari Gum: investigtion of Rheologil Properties of Apple Jm 1 Amir Pouy Ghndehri Yzdi, 2 Mohmmd Hojjtoleslmy, 3 Jvd Kermt, 4,5 Mohmmd Ali Shriti 1 Ms Student, Deprtment of Food Siene nd Tehnology, Shhrekord Brnh, Islmi Azd University, Shhrekord, Irn. 2 Assistnt Professor, Deprtment of Food Siene nd Tehnology, Shhrekord Brnh, Islmi Azd University, Shhrekord, Irn. 3 Assoite Professor, Deprtment of Food Siene nd Tehnology, College of Agriulture, Isfhn University of Tehnology, Isfhn, Irn. 4 Deprtment of Food Siene nd Tehnology, Siene nd Reserh Brnh, Islmi Azd University, Tehrn, Irn. 5 Rhpouyn Kmyr Qulity Control Lortory, Khnsr, Irn. A R T I C L E I N F O Artile history: Reeived 12 Jnury 2014 Reeived in revised form 25 Ferury 2014 Aepted 26 Ferury 2014 Aville online 15 Mrh 2014 Keywords: Stevioside, Apple Jm, Dietry Food,Ari Gum A B S T R A C T Oesity nd gining weight is one of the urrent prolems whih rose from high lories diets. It uses to oesity s one of the dngerous diseses in the world. The im of this study ws to produe free sugr Apple Jm y repling it with Stevioside nd evluting its rheologil properties y dding Ari Gum in 3 levels inluding 0.25 %, 0.5% nd 2 %. It used to redue hrdness, smple hs 2 % Ari Gum showed the lest hrdness. Color mesurement exhiits the inrese of lightness, the derese of redness nd yellowness,redution in rowning index y the inrese of repling (p<0.05).tpa results displyed pseudo plsti ehvior of pple jm whih fitted to Hershel Bulkley model. inresing Gum results in deresing flow index (N) onsisteny index nd yield stress deresed y repling surose with Stevioside,while inrese y their inresing. Sensory evlution results showed tht this repling with Stevioside nd Ari Gum produe n fter tste use to redue in pnelists evlution, with respet to hieved results, we understnd tht omplete repling of surose y Stevioside to produe pple jm is not impossile AENSI Pulisher All rights reserved. To Cite This Artile: Amir Pouy Ghndehri Yzdi, Mohmmd Hojjtoleslmy, Jvd Kermt, Mohmmd Ali Shriti., Repling Surose y Stevoioside nd Adding Ari Gum: investigtion of Rheologil Properties of Apple Jm. J. Appl. Si. & Agri., 9(2): , 2014 INTRODUCTION Both full lorie diets nd no exerising n led to gin weight whih redound to diseses inluding oesity, rdiovsulr, non insulin dependent dieti et. dietis is the most widespred disese rose from metolism disorders in whih sik people unle to digest gluose (Mhn nd Esott, 2004). Sttistil ssessments exhiits tht dietis is growing in ntions. Tody, more thn 230 millions people suffer from dietes in the world nd WHO hs predited tht there will e more thn 6.4 million sik people y 2025 (Irnin dietes soiety, 2006), % of fflited people relted to 2nd dietes (Mhn nd Esott, 2004). Besides, sed on WHO reserhes, more thn 30% of Middle Est residents suffer from overweight, oesity inidene in Irn mong hildren nd teens re 8.8 % nd 4.5 % respetively (Frhzd nd Bgheri, 2004). People s knowledge of helthy food hve used to rete viewpoint of produing with less ft, slt, sugr nd more fier (Ignro et l, 2007). Although surose repling y syntheti sweetener suh s sprtme nd Surlose hs een onsidered (Chpello, 1998). Creting of funtionl properties of surose in sugr free produts is diffiult (Mrtinez et l, 2012). Currently, tendeny to use Stevioside s nturl sweetener uses not to produe more lories, suitle repling of sugr, with no dverse effets (Crdello et l, 1997 nd Clos et l, 2008). Findings disply tht diterpene glyosides desries s the most importnt sweet tste in Stevi extrtion (Hmzeloee, 2004). Rudioside A, Ridioside C, Stevioside nd Dudoside re ommon stevi s glyosides.their sweetness is times more thn sugr (Morg nd Dshor, 2009). Stevi use to tret dietes, ner, high lood pressure (Curry nd Roerts 2008 nd Ghosh et l, 2008), inhiit miroil growth in mouth (Ftemi, 2008). Steviol, non sugr prt of Stevioside, ontins hydroxyle group on 13th ron whih onds α1 13 to dishride sufrose nd roxyl group on 4th ron where onds to n α- digluose unit (Ahmd et l, 2011). In reent dedes, Stevioside hs used in onfetionry nd sefood in ountries suh s Jpn, Chin. (Koym et l, 2003). Jm produes y mixing one or more fruit pulp, sugr or other sweetener like honey or syntheti sweetener nd dding wter or not (Ntionl Irn Stndrd, 1978). High level of sugr nd its dverse effets in the ody hve led onsumers to use low lorie jm.the role of sugr Corresponding Author: Mohmmd Hojjtoleslmy, Assistnt Professor, Deprtment of Food Siene nd Tehnology, Shhrekord Brnh, Islmi Azd University, Shhrekord, Irn. E-mil: mohojjt@iushk..ir

2 509 Amirpouy Ghndehri Yzidi et l, 2014 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: in onsisteny use to onsider using hydroolloids s sugr repler tht ontin emulsifier properties nd gelling gent (Dikinson, 2009). Ari Gum seretes ommonly when tree undergoes dryness, inimil onditions of soil or injured (Dror et l, 2006). Ari Gum, neutrl or low id slt, omposed of polyshride omplex with lium, mgnesium nd potssium. Its moleules rete hrd ompressed spring with lots of side hins nd high moleulr weight (more thn 3000D). They lso hve 4 different sugrs inluding Lrinose, L Rmnose, D Gltose, D Gluoroni id. To produe high visosity, high onentrtion of Ari Gum is required (Kermt, 2008). Ari Gum uses to inhiit sugr rystlliztion in onfetionry, uniform distriution of fts, emulsifition in everges, enpsultion nd fixing flvor.studying on repling Stevi nd Surlose on physiohemil properties of mngo jm reveled tht yield stress nd onsisteny deresed s result of redution in totl solule solid (Bsu et l, 2013). Optimizing prodution of low lorie jm y mixture of tropil fruits nd using Aesulfm or Soritol s repler led to finl formultion ontining 106/100g of jm (Adullh nd Chng, 2001). Studying on physiohemil nd sensory properties of dietry Guv jm in whih sodium shrin nd sodium silmt used s repler displyed similrity of ommon jm with dietry jm (Corre et l, 2011). The trget of present study is to evlute prodution of dietry pple jm y Stevioside. Methodology: Apple Jm Prodution Proedure: To prepre smples, pples purhsed from Isfhn Mrket, wshed, peeled nd ut into ue segment, soked in wter to prevent lken nd heted to oil. Apple ooked under tmosphere pressure nd in stinless steel ontiner. Cooked pples rought out of wter, remined wter mixed with sugr, filtered, itri id nd petin dded, heted lightly to set the syrup. Cooking stge finished when BX me to Hot jms poured in glss nd ooled to mient temperture in 2 stges. To provide low lorie tretment, surose repled y Stevioside with 200:1 rtio nd Ari Gum dded in 3 different onentrtions inluding 0.25% 0.5% nd 2%. The levels of other ingredients were stle. Tle 1: Bsi formultion of pple jm. Ingredients per 500g of fruit Apple surose Pure petin (high metoxyle petin) Citri id (solution (5 % w/v) Amount 500g 500g 3g 2.5 ml Color Mesurement: To investigte olor, smples pled in Petri dish with white wlls. Two lmps (18 w, with 30 s ngle of rdition) used to tke photos of smples. Pitures nlyzed y Imge Pro softwre through seleting 10 rndom points, then RGB determined nd onverted to *L,* nd *B.*L. Positives vlues of * nd * index re relted to red nd yellow, negtive vlues to green nd lue respetively (Mohei, 2008). Browning index lulted y eqution 1 nd 2 in whih determined ftors inluding *L,* nd *. In ft E, rtio of olor hnges of ontrol to rowning index, displys rowning level (Srion nd Yilmz 2010). Evlution of Jm s Sp Color: Hunter l (Colorflex EZ,Virgini, USA) used to ondut *L,* nd * ftors. rowning level nd olor hnges determined y Eqution 1 nd 2. 1)E = L L 2 + ( ) ( BI= 100 (X 0/31) 0/17 Evlution of Fruit Texture: Texture nlyzer (Brookfield Engineering middle se, CT3-4500, USA) used to ondut penetrtion test with TA44 PROBE in whih proe re ws 0.5mm/s nd penetrtion dimeter 10mm. Evlution of Syrup Texture: Rheometer model (Brookfield Engineering middle se, RVD3, USA) equipped with ULA spindle used, torque rnge djusted etween % used to ssess texture properties nd results fit to Hershel Bulkley model (eqution 3). 3)τ + myn = τ Sensory Evlution:

3 510 Amirpouy Ghndehri Yzidi et l, 2014 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: Sensory evlution onduted y one property intensity soring test, performed y 6 pnelists in the field of tste nd texture, eh owl numered y 3 rndom digit numers. Sttistil Anlysis: LSD test ws used to ondut signifint differenes (p<0.05) using SAS9 softwre nd plot designing y EXCEL RESULTS AND DISCUSSION Fruit nd syrup olor evlution: As it hs shown in tle 2, y repling surose with Stevioside nd Ari Gum *L,* nd * Deresed signifintly s dietry tretment ontining 2 % Gum displyed the most mount of *L, olor hnges nd the lest *,* nd rowning. The importne of reltion etween rowning index nd lightness onsider s the inrese of *L nd the derese of * nd * use to redution of rowning ourrene (Hmzeloee et l, 2004). Redution of rowning ours oviously s result of fewer tendenies of stevioside nd Ari Gum to rowning retion, eside hygrosopi properties of Ari Gum uses to more wter sorption, w inreses. In ft rowning retion inreses in wide rnge of moisture (Kermt, 2008). Tle.2: Evlution of shrose replement y Stevi nd Ari Gum on olor properties of fruit nd syrup of jm. Tretment BI E * * L* Control (fruit) 79/82±3/ 86 Tretment 47/81±7/15 inluding 0.25 % Ari Gum Tretment 40/13±4/42 inluding 0.5% Ari Gum Tretment inluding 2% Ari Gum Jm syrup (ontrol) Tretment inluding 0.25 % Ari Gum Tretment inluding 0.5% Ari Gum Tretment inluding 2% Ari Gum 38/27±1/95 77/02±12/46 12/65±2/19 4/41±0/15 2/64±0/30-51/69±1/ 28 14/81±2/66 35/28±3/21 19/76±2/66 20/19±1/31 32/8±2/38 32/69±1/01-11/72±44/ 01 16/83±3/18 5/63±0/51 19/41±2/67 23/41±0/39 Numers inluding ommon letters hve no signifint differene in (p<0.05). 3/36±0/23 2/85±0/07-8/06±0/78-10/11±0/44-11/4±0/40 d -12/2±0/83 0/36±0/19-1/82±0/10-2/08±0/12 2/36±0/1 78/5±0/66 77/32±0/30 79/15±0/18 79/84±0/73 21/49±0/78 36/48±2/10 38/30±1/89 42/44±0/79 Fruit Texture Evlution: Required fore for penetrting piston in food stuff refers to penetrtion test.hrdness of texture needs diret rtio with fore mount (Borne, 2002). Texture softened y repling surose with Stevioside nd Ari Gum (p 0.5) s result of sugr deresing, less wter inding pity, loosen petin gel (figure 1). Similr result found in the study y Sntnu Bsu in repling surose with Soritol in mngos jm (Bsu nd Shivhre 2012). Evlution of Syrup Texture: Figure 2 displys sher rte hnging versus sher stress in low lorie tretment nd ontrol, the results fitted with Hershel Bulkley model. Tle 3 exhiits determined ftors inluding yield stress (τy), flow index (n) nd onsisteny oeffiient (m). Correltion oeffiient mounts rnge from whih exhiits the oinidene of results with model the most nd the lest yield stress relted to ontrol nd smple ontining 0.25 % Gum. In ft, yield stress deresed y repling surose with Stevioside, however it inresed y dding more Gum. The most onsisteny oeffiient relted to smple ontining 2 % Gum, lthough its visosity rehed to the lest visosity y inresing sher rte, inresing Gum resulted in more wter sorption nd gelling formtion, wter removed when sher rte destroy gel network nd visosity deresed. Flow index ws less thn 1 displying pseudo plsti sher thinning ehvior (figure 2). A similr result ws found in the study y Bsu nd Shivhre (Bsu nd Shivhre 2010 nd 2012).

4 Visosity(p.s) Hrdness)g) 511 Amirpouy Ghndehri Yzidi et l, 2014 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: d Tretments lnk 0.25% 0.50% 0.20% Fig. 1: Evlution of shrose replement y Stevi nd Ari Gum on hrdness of fruit. Tle 3: Evlution of Shrose replement y Stevi nd Ari Gum on yield stress, onsisteny oeffiient, flow index. Tretments r 2 N m (P.s n ) τy (P) Control 0 / / / / 25 Tretment inluding 0 /998 0 / / / % Ari Gum Tretment inluding 0 /987 0 / / / % Ari Gum Tretment inluding 2% Ari Gum 0 /994 0 / / / 33 Numers inluding ommon letters hve no signifint differene in ( p <0.05) Shere Rte(1/s) 2% lnk 0.50% 0.25% Fig. 2: Evlution of Shrose replement y Stevi nd Ari Gum on visosity of Jm. Sensory Evlution: Repling surose with Stevioside nd Ari Gum resulted in signifint unsuitle ftertste. While no ftertste evluted y pnelist in dding Ari Gum in different levels, it n ttriute to Stevioside responsile for itter flvor (Morg nd Dshor, 2009 nd Kermt, 2008). This ftertste reltes to some ompounds inluding essentil oils, Tnnin, Flvonoids nd in reent reserhes Riudioside A, Stevioside. however former effets re less thn the seond one (Morg nd Dshor, 2009). Pnelists determintion displyed signifintly redution in hrdness nd totl qulity while dding 2 % Ari Gum supporting experimentl result.

5 512 Amirpouy Ghndehri Yzidi et l, 2014 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: ftertste textutr sweetness overll liking lnk 0.25% 0.50% 2% Fig. 3: Evlution of Shrose replement y Stevi nd Ari Gum on sensory properties of pple jm. Conlusion: Considering Stevioside s sweetener is impossile due to its itter ftertste, lthough Ari Gum ppropritely n e n option to produe etter sensory properties for sugr free jm if uses long with suitle sweetener. REFERENCES Adullh, A., T.C. Cheng, Optimiztion of redued lorie tropil mixed fruits jm. Food Qul prefer, 12: Ahmed, B., M. Hossin, U.S. Islm, T.V. Singh, Effet of sustitution of stevioside nd surlose on rheologil, spetrl, olor nd mirostruturl hrteristis of mngo jm. J Food Eng. Anonymous. Irnin Dietes Soiety, Aville t: URL: Aessed Mrh 29: Bsu, S., U.S. Shivhre, Rheologil, texturl, mirostruturl, nd sensory properties of soritolsustituted mngo jm. Food Bioproess Tehnol., Bsu, S., U.S. Shivhre, Rheologil, texturl, miro-struturl nd sensory properties of mngo jm. J Food Eng., 100: Bsu, S., U.S. Shivhre, T.V. Singh, Effet of sustitution of stevioside nd surlose on rheologil, spetrl, olor nd mirostruturl hrteristis of mngo jm. J Food Eng., 114: Borne, M.C., Food Texture nd Visosity: Conept nd Mesurement. Pulisher: Ademi Press, Crkosts, M.C., L.L. Curry, A.C. Boileu, D.J. Brusik, Overview: the history, tehnil funtion nd sfety of reudioside A, nturlly ourring steviol glyoside, for use in food nd everges. Food Chem Toxiol., 46: S1-S10. Crdello, H., M. Dsilv, M.H. Dmsio, Mesurement of the reltive sweetness of stevi extrt, sprtme nd ylmte/shrin lend s ompred to surose t different onentrtions. Plnt Foods Hum Nutr., 54: Chpello, W.J., The use of surlose in ked goods nd miner. Am Asso Cerel Chem., 43: Clos, J.F., G.E. Duois, I. Prksh, Photostility of reudioside A nd stevioside in everges. J gri food hem., 56: Corre, R.C.G., G.T.S. Sor, C.I.W. Hmintuk, M.C.B. Amrosio-Ugri, R. Bergmso, A.M.S. Vieir, Physio-Chemil nd Sensoril Evlution of Guv Jm Mde without Added Sugr. Chem Eng T., 24: Curry, L.L., A. Roerts, Suhroni toxiity of reudioside A. Food Chem Toxio., 46: S11-S20. Dikinson, E., Hydroolloids s emulsifiers nd emulsion stilizers. Food Hydrooll., 23:

6 513 Amirpouy Ghndehri Yzidi et l, 2014 Journl of Applied Siene nd Agriulture, 9(2) Ferury 2014, Pges: Dror, Y., Y. Cohen, R. Yerushlmi Rozen, Struture of gum ri in queous solution. J Poly Si B Polym Phys., 44: Ghosh, S., E. Suudhi, S. Nyk, Antimiroil ssy of Stevi reudin Bertoni lef extrts ginst 10 pthogens. Int j Integr Biol., 2: 27. Ignrro, L.J., M.L. Blestrieri, C. Npoli, Nutrition, physil tivity, nd rdiovsulr disese: n updte. Crdiovs res., 73: Koltun, V.Z., E.N. Loykin, Implitions of rohydrte digestion time in diet therpy. Klin med., 81: 59. Koym, E., K. Kitzw, Y. Ohori, O. Izw, K. Kkegw, A. Fujino, M. Ui, In vitro metolism of the glyosidi sweeteners, stevi mixture nd enzymtilly modified stevi in humn intestinl miroflor. Food Chem Toxiol., 41: Mhn, L.K., S. Esott-Stump, Kruse's food, nutrition, & diet therpy. Klin med., 81: Mrtinez, S., A. Snz, S. Slvdor, Rheologil texturl nd sensoril. Properties of low surose muffins reformulted with surlose poly dextrose. J Food Si Tehnol., 45: Morg, R., V. Dshor, Exploring the Use of Stevi reudin s Sweetener in Comprison with Other Sweeteners. J Hum Eol., 25: Srion, C., M.T. Yilmz, Modelling the effets of proessing ftors on the hnges in olour prmeters of ooked metlls using response surfe methodology. World Appl Si J., 9: