بررسي برخي خواص فيزيكوشيميايي، حسي و آنتي اكسيداني آب ميوه هاي فرموله شده تركيبي

Investigation of Some Physicochemical, Sensory and Antioxidant Properties of Compound Formulated Juices

آبﻣﯿﻮهﻫﺎ و ﺳﺒﺰﯾﺠﺎت ﺑﺎ داﺷﺘﻦ آﻧﺘﯽاﮐﺴﯿﺪانﻫﺎ، وﯾﺘﺎﻣﯿﻦﻫﺎ و ﻣﻮاد ﻣﻌﺪﻧﯽ از ﻧﻮﺷﯿﺪﻧﯽﻫﺎي ﻣﺤﺒﻮب و ﺳﺎﻟﻢ ﻣﺤﺴﻮب ﺷﺪه و ﻣﻮﺟﺐ اﻓﺰاﯾﺶ ﺳﻼﻣﺘﯽ ﻣﯽﮔﺮدد. ﻣﺨﻠﻮط ﮐﺮدن آبﻣﯿﻮهﻫﺎ ﯾﮑﯽ از روشﻫﺎي ﺑﻬﺒﻮد ﮐﯿﻔﯿﺖ ﺗﻐﺬﯾﻪاي ﻣﺤﺼﻮل ﻧﻬﺎﯾﯽ اﺳﺖ ﮐﻪ ﺑﺎ اﯾﻦ روش ﻣﺤﺘﻮاي ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل را ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﻮع و ﮐﯿﻔﯿﺖ ﻣﯿﻮهﻫﺎ و ﺳﺒﺰﯾﺠﺎت ﺑﻬﺒﻮد ﻣﯽﺑﺨﺸﺪ. اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺎ ﻫﺪف ﺗﻮﻟﯿﺪ آبﻣﯿﻮه ﺗﺎزه و ﺳﺎﻟﻢ از ﻣﺨﻠﻮط ﻣﯿﻮهﻫﺎ و ﺳﺒﺰﯾﺠﺎت و ﺑﺮرﺳﯽ وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ و ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺑﺎ ﻗﺎﺑﻠﯿﺖ ﭘﺬﯾﺮش ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن اﻧﺠﺎم ﺷﺪ. ﻓﺮﻣﻮلﻫﺎي ﻣﺨﺘﻠﻒ از ﺗﺮﮐﯿﺐ آبﻣﯿﻮهﻫﺎ در ﭘﻨﺞ ﻧﻮع ﺗﻬﯿﻪ ﺷﺪه و در ﺑﻄﺮيﻫﺎ ﭘﺲ از ﭘﺎﺳﺘﻮرﯾﺰاﺳﯿﻮن ﺑﻪ ﻣﺪت 9 روز در ﯾﺨﭽﺎل ﺟﻬﺖ ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻧﮕﻬﺪاري ﺷﺪﻧﺪ. ﺗﺎﺛﯿﺮ زﻣﺎن ﻧﮕﻬﺪاري آبﻣﯿﻮهﻫﺎ در 3، 6 و 9 روز ﺑﺮ روي pH، اﺳﯿﺪﯾﺘﻪ و ﻣﺤﺘﻮاي اﺳﯿﺪ اﺳﮑﻮرﺑﯿﮏ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ارزش ﺗﻐﺬﯾﻪاي و ﺧﻮاص آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎﻻي آبﻣﯿﻮهﻫﺎي ﻣﺨﻠﻮط ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﻣﯽﺗﻮاﻧﻨﺪ ﺑﻪ ﻋﻨﻮان ﻣﻨﺎﺑﻊ ﻏﻨﯽ از ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﯿﺮﻧﺪ. ﺑﻪ ﺟﺰ ﻓﺮﻣﻮل ﺗﺮﮐﯿﺒﯽ 1 )ﻫﻮﯾﺞ 120 ﮔﺮم، ﭘﺮﺗﻘﺎل 130 ﮔﺮم، داﻧﻪ ﮐﺘﺎن 15 ﮔﺮم، ﻋﺴﻞ 10 ﮔﺮم، زﻧﺠﺒﯿﻞ 10 ﮔﺮم و آب 115 ﻣﯿﻠﯽ ﻟﯿﺘﺮ( ﺑﻘﯿﻪ ﺗﺮﮐﯿﺒﺎت ﻧﻮﺷﯿﺪﻧﯽ از ﻟﺤﺎظ ﭘﺬﯾﺮش ﻋﻤﻮﻣﯽ اﻣﮑﺎن ﺗﻮﻟﯿﺪ در ﻣﻘﯿﺎس ﺗﺠﺎري را داﺷﺖ. آبﻣﯿﻮهﻫﺎي ﺗﺮﮐﯿﺒﯽ اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺮاي اﻓﺮاد ﻣﺒﺘﻼ ﺑﻪ ﭼﺎﻗﯽ، ﻓﺸﺎر ﺧﻮن، ﺳﺮﻃﺎن و ﺑﯿﻤﺎريﻫﺎي ﻗﻠﺒﯽ ﺗﻮﺻﯿﻪ ﻣﯽﺷﻮد، زﯾﺮا آنﻫﺎ ﻧﻘﺶ ﺑﺴﺰاﯾﯽ در ﭘﯿﺸﮕﯿﺮي از اﯾﻦ ﺑﯿﻤﺎريﻫﺎ اﯾﻔﺎ ﻣﯽﮐﻨﻨﺪ. ﻓﺮﻣﻮﻻﺳﯿﻮنﻫﺎي ﻣﻮرد ﻣﻄﺎﻟﻌﻪ از ﺗﺮﮐﯿﺒﺎت آبﻣﯿﻮهﻫﺎ و ﺳﺒﺰﯾﺠﺎت ﺑﻪ ﻋﻨﻮان ﻣﻨﺒﻊ ﻏﻨﯽ از ﮐﻠﺴﯿﻢ، ﻣﻨﯿﺰﯾﻢ، آﻫﻦ و آﻧﺘﯽاﮐﺴﯿﺪانﻫﺎ )اﺳﯿﺪ اﺳﮑﻮرﺑﯿﮏ، ﻓﻼووﻧﻮﺋﯿﺪﻫﺎ، ﻓﻨﻮل ﮐﻞ ﻫﺴﺘﻨﺪ. ﺑﻨﺎﺑﺮاﯾﻦ ﻣﺼﺮف ﭼﻨﯿﻦ ﻣﺨﻠﻮط آبﻣﯿﻮهاي ﺑﺪن اﻧﺴﺎن را از ﭼﻨﺪﯾﻦ ﺑﯿﻤﺎري ﺣﻔﺎﻇﺖ ﻣﯽﮐﻨﺪ.

Fruit and vegetable juices, with antioxidants, vitamins and minerals, are considered to be popular and healthy beverages, which increase health. Mixing of juices is one of the methods for improving the nutritional quality of the final product, which by this method improves the content of bioactive compounds according to the type and quality of fruits and vegetables. The aim of this study was to produce fresh and healthy juice from fruit and vegetable blends, and to study organoleptic and physic-chemical properties with consumer acceptance. Different formulas of the juices composition were prepared in five types and stored in the bottles for 9 days in the refrigerator for physicochemical analysis and sensory evaluation. The effect of fruit juices storage time of 3.6 and 9 days on pH, acidity and ascorbic acid content was investigated. The nutritional value and high antioxidant properties of mixed juices indicate that they can be used as sources of rich bioactive compounds. Except for the compound formula 1 ( carrot 120 gr, orange 130 gr, flaxseeds 15 gr, honey 10 gr, ginger 10 gr, water 115 gr), the rest of the beverage compounds were commercially available in terms of public acceptance. Combined juices this study is recommended for people with obesity, hypertension, cancer and cardiovascular diseases, as they play a significant role in the prevention of these diseases. The formulated compounds from fruits and vegetables are sources of calcium, magnesium, iron and antioxidants (ascorbic acid, flavonoids, total phenols). Therefore, the use of such fruit juices protects the human body from several diseases