ﺑﻬﯿﻨﻪ ﺳﺎزي ﻓﺮاﯾﻨﺪ ﺗﻮﻟﯿﺪ ﻣﺮﺑﺎي ﮐﻢ ﮐﺎﻟﺮي ﺧﯿﺎر ﺑﺎ اﺳﺘﻔﺎده از ﺷﯿﺮ ﯾﻦ ﮐﻨﻨﺪه ﻃﺒﯿﻌﯽ اﺳﺘﻮﯾﺎ

Optimization of Low Calorie Cucumber Jam Production Process Using Natural Stevia Sweetener

در ﺳﺎلﻫﺎي اﺧﯿﺮ، در ﭘﯽ اﻓﺰاﯾﺶ ﺗﻮﺟﻪ ﻋﻤﻮﻣﯽ ﻧﺴﺒﺖ ﺑﻪ ﺣﻔﻆ ﺳﻼﻣﺘﯽ و وزن ﻣﺘﻌﺎدل ﺑﺪن، ﺗﺤﻘﯿﻘﺎت ﺑﺴﯿﺎري در ﺧﺼﻮص اﺳﺘﻔﺎده از ﺷﯿﺮﯾﻦﮐﻨﻨﺪه ﻫﺎ و ﯾﺎﻓﺘﻦ اﻧﻮاع ﺟﺎﯾﮕﺰﯾﻦ ﺑﺮاي آﻧﻬﺎ ﺻﻮرت ﮔﺮﻓﺘﻪ اﺳﺖ. در اﯾﻦ ﻣﻄﺎﻟﻌﻪ، ﮐﺎﻫﺶ ﻣﯿﺰان ﺷﮑﺮ در ﻓﺮﻣﻮﻻﺳﯿﻮن ﻣﺮﺑﺎي ﺧﯿﺎر ﺑﺎ اﺳﺘﻔﺎده از ﺷﯿﺮﯾﻦﮐﻨﻨﺪه اﺳﺘﻮﯾﺎ ﺑﺮرﺳﯽ ﺷﺪ. ﺑﻪﻣﻨﻈﻮر ﺑﻬﯿﻨﻪﺳﺎزي ﻓﺮﻣﻮل و ﺗﻮﻟﯿﺪ ﻣﺮﺑﺎي ﮐﻢ ﮐﺎﻟﺮي ﺧﯿﺎر دو ﻓﺎﮐﺘﻮر ﺷﮑﺮ و اﺳﺘﻮﯾﺎ در ﺳﻪ ﺳﻄﺢ ﻣﺨﺘﻠﻒ ) 30، 50و 100 درﺻﺪ( ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. ﭘﺲ از ﺗﻮﻟﯿﺪ، ﻣﺮﺑﺎ در ﯾﺨﭽﺎل ﻧﮕﻬﺪاري ﺷﺪ و وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ و ارﮔﺎﻧﻮﻟﭙﺘﯿﮑﯽ آن ﺷﺎﻣﻞ: آزﻣﻮنﻫﺎي ﮐﻨﺘﺮل ﮐﯿﻔﯿﺖ ، آزﻣﻮنﻫﺎي ﻣﯿﮑﺮوﺑﯽ و ارزﯾﺎﺑﯽ ﺣﺴﯽ، در ﭼﻬﺎر دوره زﻣﺎﻧﯽ ﺑﻼﻓﺎﺻﻠﻪ ﭘﺲ از ﺗﻮﻟﯿﺪ و 10، 20و 30 روز ﭘﺲ از ﺗﻮﻟﯿﺪ، ارزﯾﺎﺑﯽ ﺷﺪﻧﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺟﺎﯾﮕﺰﯾﻨﯽ درﺻﺪي از ﺷﮑﺮ ﻣﻮﺟﻮد در ﻓﺮﻣﻮﻻﺳﯿﻮن ﻣﺮﺑﺎي ﺧﯿﺎر ﺑﺎ اﺳﺘﻮﯾﺎ اﻣﮑﺎن ﭘﺬﯾﺮ اﺳﺖ و ارزﯾﺎﺑﺎن ﺣﺴﯽ ﺑﻪ ﻧﻤﻮﻧﻪ ﺣﺎوي 50 درﺻﺪ ﺷﮑﺮ و 50 درﺻﺪ اﺳﺘﻮﯾﺎ اﻣﺘﯿﺎزات ﺧﻮﺑﯽ دادﻧﺪ و ﻣﯽﺗﻮان از آن ﺑﺎ ﻫﺪف رژﯾﻤﯽ ﮐﺮدن ﻣﺮﺑﺎي ﺧﯿﺎر اﺳﺘﻔﺎده ﮐﺮد.

In recent years, following the increasing attention to maintaining a healthy and balanced body weight, much research has been carried out on the use of sweeteners and finding alternatives. In this study, the reduction of sugar in cucumber jam formulation was investigated using stevia sweetener. In order to optimize the formula and produce low-calorie cucumber jam, two factors, sugar and stevia, were studied at three different levels (30, 50 and 100%). After production, the jam was refrigerated and its physicochemical and organoleptic properties including quality control tests, microbial tests and sensory evaluation were assessed in four time periods of immediately after production and 10, 20 and 30 days after production. The results showed that it is possible to replace the percentage of sugar in the formulation of cucumber jam with stevia and the sample containing 50% sugar and 50% stevia obtained good scores from sensory evaluators and can be used as diet cucumber jam.