بررسي اثرات عصاره آبي گلرنگ به عنوان رنگ طبيعي بر ويژگي‌هاي كيفي چيپس سيب‌زميني طي نگهداري

Studying the Effects of Aqueous Safflower Extract as a Natural Colorant on Qualitative Parameters of Potato Chips During Storage

مقدمه: رنگ يكي از شاخص‌هاي مهم در ارزيابي كيفي و بازارپسندي فراورده‌هاي غذايي به شمار مي‌آيد كه مي‌توان با استفاده از رنگ‌هاي طبيعي كه داراي خواص سلامتي بخش شناخته شده‌اي نيز هستند، به اين هدف دست يافت. مواد و روش‌ها: در اين پژوهش امكان كاربرد عصاره آبي گلرنگ به عنوان رنگ طبيعي در بهبود ويژگي‌هاي كيفي چيپس سيب‌زميني مورد بررسي قرار گرفت. بدين منظور عصاره گلرنگ در غلظت‌هاي 5/0، 1 و 2% استخراج و به دو روش غوطه‌وري و پاششي به چيپس اضافه گرديد. آزمون‌هاي رنگ‌سنجي، بافت سنجي و حسي در بازه هاي زماني 0، 30 و 60 روز نگهداري در دماي محيط، اندازه‌گيري شدند. يافته‌ها: با افزايش غلظت عصاره گلرنگ، شاخص b* و a* افزايش يافته در حالي كه شاخص L* روند نزولي را طي نمود و طي دوره نگهداري نيز، كليه شاخص‌هاي رنگي كاهش معني‌داري يافتند (05/0>p). مطابق با نتايج بافت سنجي در تمامي روزهاي مورد بررسي، اختلاف آماري معني‌داري بين سختي (تردي) نمونه شاهد با نمونه‌هاي تهيه شده به روش غوطه‌وري مشاهده نشد (05/0

Introduction: Color is one of the main parameters for food evaluation and marketing which can be improved by the application of natural colorants with known health effects. Materials and Methods: In this research, the addition of safflower aqueous extract as a natural colorant was studied to improve the qualitative parameters of potato chips. For this purpose, safflower aqueous extract was prepared at 0.5, 1 and 2% concentrations and were added to potato chips by immersion and spraying. Color, texture and sensory analysis were carried out at different time intervals of 0, 30 and 60 days of storage at ambient temperature. Results: The results showed that a* and b* increased and L* decreased as the safflower extract concentration increased while all color indices decreased during storage, significantly (p<0.05). According to the results of texture analysis, there was no significant difference between the hardness (brittleness) of control and immersion type specimens (p>0.05) during storage, while spraying method caused higher hardness as well as less brittleness in all the samples. Totally, the potato chips prepared by immersion gained the highest sensory scores (color, odor, taste, texture and overall acceptance). Conclusion: Potato chips prepared by immersion containing 2% of safflower extract was chosen as the best sample due to the highest b* (45.22±0.77), least hardness (highest brittleness) (4.63±0.37 N) and the most overall acceptance score (4.50±0.51) after 60 days and immersion method was more effective than the spraying for improving the color of potato chips.