تاثير مخلوط مالتودكسترين-سوكرالوز بر خصوصيات فيزيكي، شيميايي و حسي دونات با كالري كاهش يافته

Effect of Maltodextrin-Sucralose Mixture on Physical, Chemical and Sensory Properties of Reduced-Calorie Doughnut

دوﻧﺎت ﯾﮑﯽ از ﻓﺮآوردهﻫﺎي ﻗﻨﺎدي ﭘﺮﮐﺎﻟﺮي اﺳﺖ ﮐﻪ ﺑﻪ ﻋﻠﺖ ﺧﺼﻮﺻﯿﺎت ﺣﺴﯽ ﻣﻄﻠﻮب ﻣﺤﺒﻮﺑﯿﺖ زﯾﺎدي در ﺑﯿﻦ ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن ﺑﻪ ﻋﻨﻮان ﻣﯿﺎن وﻋﺪه ﻏﺬاﯾﯽ دارد. ﻟﺬا اﻧﺠﺎم ﻣﻄﺎﻟﻌﺎﺗﯽ ﺑﺎ ﻫﺪف اﻣﮑﺎن ﺳﻨﺠﯽ ﺗﻮﻟﯿﺪ ﭼﻨﯿﻦ ﻓﺮآوردهﻫﺎﯾﯽ ﺑﺎ ﮐﺎﻟﺮي ﮐﻤﺘﺮ ﺑﻪ دﻟﯿﻞ اﺛﺒﺎت ارﺗﺒﺎط ﺑﯿﻦ ﻣﺼﺮف ﻓﺮآوردهﻫﺎي ﻏﺬاﯾﯽ ﭘﺮ ﮐﺎﻟﺮي و ﺑﺮوز اﺿﺎﻓﻪ وزن و ﺑﯿﻤﺎريﻫﺎﯾﯽ ﻧﻈﯿﺮ دﯾﺎﺑﺖ و ﻗﻠﺒﯽ- ﻋﺮوﻗﯽ ﺿﺮوري اﺳﺖ. در اﯾﻦ راﺳﺘﺎ، ﺑﺮاي دﺳﺘﯿﺎﺑﯽ ﺑﻪ ﻫﺪف ﻣﺬﮐﻮر، در اﯾﻦ ﭘﮋوﻫﺶ اﻣﮑﺎن ﺗﻮﻟﯿﺪ دوﻧﺎت ﺑﺎ ﮐﺎﻟﺮي ﮐﺎﻫﺶ ﯾﺎﻓﺘﻪ ﺑﺎ اﺳﺘﻔﺎده از ﻣﺨﻠﻮط ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ- ﺳﻮﮐﺮاﻟﻮز ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر، ﺗﺎﺛﯿﺮ ﺟﺎﯾﮕﺰﯾﻨﯽ ﻣﺨﻠﻮط ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ- ﺳﻮﮐﺮاﻟﻮز در ﺳﻄﻮح 25، 50، 75 و100 درﺻﺪ )وزﻧﯽ/ وزﻧﯽ( روي ﺑﺮﺧﯽ از وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ، ﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ارزﯾﺎﺑﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺑﺎ ﺟﺎﯾﮕﺰﯾﻨﯽ ﻣﺨﻠﻮط ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ- ﺳﻮاﮐﺮاﻟﻮز ﻣﯿﺰان ﺟﺬب روﻏﻦ ﺑﻪﻃﻮر ﻣﻌﻨﯽداري )0/05

Doughnut is one of the high-calorie confectionary products that are popular among consumers as a snack due to its desirable sensory properties. Thus, studies aimed to investigate the feasibility of producing such products with lower calorie are necessary because of the relationship between high-calorie foods consumption and overweight, and disorders such as diabetes and cardiovascular disease. In this regard, the feasibility of reduced-calorie doughnut production using a mixture of maltodextrin-sucralose was investigated. The effect of maltodextrin-sucralose mixture substitution at the levels of 25, 50, 75 and 100% (w/w) was evaluated on some physical, chemical, and sensory properties. The results revealed that the amount of oil absorption decreased significantly (p<0.05) with the replacement of maltodextrin-sucralose mixture. Also, the replacement of the maltodextrinsucralose mixture reduced the specific volume, porosity, and redness of the doughnut crust, while the firmness of the crumb and the brightness of the crust increased. Finally, based on the results obtained, producing reduced-calorie doughnut which can compete with the control sample in terms of physical, chemical and sensory properties is feasible by replacing the maltodextrin-sucralose mixture by 50%.