استفاده از مایکروویو برای بهبود کیفیت و کاهش زمان سرخ شدن برش‌های کدوخورشتی
محورهای موضوعی : تکنولوژی روغن
فخرالدین صالحی
1
,
مصطفی امیری
2
,
سارا قزوینه
3
1 - دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 - دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
3 - دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
کلید واژه: جذب روغن, خصوصیات حسی, سختی, مساحت سطح, مقدار رطوبت,
چکیده مقاله :
مقدمه: خشک‌کردن برش‌های سیب‌زمینی قبل از سرخ‌کردن، جذب روغن توسط محصول را به مقدار قابل‌توجهی کاهش می‌دهد. در این پژوهش اثر پیش‌تیمار مایکروویو بر زمان سرخ‌شدن، جذب روغن، مؤلفه‌های رنگی و ویژگی‌های حسی برش‌های کدوخورشتی سرخ‌شده بررسی شد.
مواد و روش‌ها: برای اعمال پیش‌تیمار، برش‌های کدوخورشتی با ضخامت 1 سانتی‌متر به مدت 0، 1، 2 و 3 دقیقه داخل دستگاه مایکروویو ( توان 440 وات) قرار گرفتند. برش‌های تیمار شده توسط سرخ‌کن با دمای 160 درجه سلسیوس سرخ شدند. در این پژوهش، زمان سرخ شدن، مقدار رطوبت، جذب روغن، سختی، پارامترهای رنگی، شاخص تغییرات رنگ، تغییرات مساحت سطح و خصوصیات حسی نمونه‌ها اندازه‌گیری شدند.
یافته‌ها: استفاده از پیش‌تیمار مایکروویو باعث کاهش زمان سرخ‌شدن، مقدار رطوبت و جذب روغن برش‌های کدوخورشتی شد. زمان سرخ شدن برش‌های کدوخورشتی تیمار شده توسط مایکروویو به مدت 0، 1، 2 و 3 دقیقه به ترتیب برابر 3/147، 0/125، 0/112 و 3/91 ثانیه بود. سختی بافت برش‌های کدوخورشتی سرخ‌شده با افزایش زمان تیماردهی با مایکروویو کاهش یافت. اعمال تیمار مایکروویو به مدت 3 دقیقه باعث کاهش شاخص‌های روشنایی و سبزی به ترتیب از 46/77 به 03/75 و از 72/3- به 07/1- (05/0<p) و همچنین به‌صورت معنی‌دار باعث افزایش شاخص زردی از 09/33 به 13/41 شد (05/0>p). از نظر امتیاز پذیرش ظاهر، بو، بافت و طعم و همچنین پذیرش کلی، محصول پیش‌تیمار شده با مایکروویو به مدت 3 دقیقه بالاترین امتیاز را داشت.
نتیجه‌گیری: تیماردهی برش‌های کدوخورشتی با مایکروویو به‌مدت 3 دقیقه باعث کوتاه‌شدن زمان سرخ‌کردن، کاهش جذب روغن و افزایش پذیرش حسی محصول شد.
Introduction: Drying of potato slices before frying significantly reduces the oil uptake by the product. In this research, the effect of microwave pretreatment on the frying time, oil absorption, color indexes, and sensory properties of fried zucchini slices was investigated.
Materials and Methods: In order to apply pretreatment, the zucchini slices with a thickness of 1 cm were placed inside the microwave (power=440 W) for 0, 1, 2 and 3 min. The treated slices were fried by a fryer at a temperature of 160°C. In this research, the frying time, moisture content, oil absorption, hardness, color parameters, color change index, surface area changes, and sensory properties of samples were measured.
Results: The use of microwave pretreatment decreased the frying time, moisture content, and oil absorption of zucchini slices. The frying time of zucchini slices treated by microwave for 0, 1, 2, and 3 min was 147.3, 125.0, 112.0, and 91.3 seconds, respectively. The texture hardness of fried zucchini slices decreased with increasing microwave treatment time. After 3 min of microwave treatment, the lightness and greenness indexes decreased from 77.46 to 75.03, and from -3.72 to -1.07 (p>0.05), respectively, and the yellowness index also increased significantly from 33.09 to 41.13 (p<0.05). In terms of appearance, odor, texture and taste acceptance scores, as well as overall acceptance, the product pretreated with microwave for 3 min had the highest score.
Conclusion: Treating zucchini slices with the microwaves for 3 min shortened the frying time, reduced oil absorption, and increased sensory acceptability of product.
Adedeji, A.A., Ngadi, M.O. & Raghavan, G.S.V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering 91(1), 146-153. https://doi.org/10.1016/j.jfoodeng.2008.08.018.
Andreou, V., Dimopoulos, G., Tsonas, T., Katsimichas, A., Limnaios, A., Katsaros, G. & Taoukis, P. (2021). Pulsed electric fields-assisted drying and frying of fresh zucchini. Food and Bioprocess Technology 14(11), 2091-2106. https://doi.org/10.1007/s11947-021-02705-z.
Clark, D.E., Folz, D.C. & West, J.K. (2000). Processing materials with microwave energy. Materials Science and Engineering: A 287(2), 153-158. https://doi.org/10.1016/S0921-5093(00)00768-1.
Dehghannya, J. & Ngadi, M. (2023). The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology 140, 104150. https://doi.org/10.1016/j.tifs.2023.104150.
Faloye, O.R., Sobukola, O.P., Shittu, T.A., Bakare, H.A., Omidiran, A.T., Akinlade, F.A. & Bamidele, O.P. (2024). Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets. Journal of Agriculture and Food Research 16, 101196. https://doi.org/10.1016/j.jafr.2024.101196.
Gallegos-Marin, I., Méndez-Lagunas, L.L., Rodríguez-Ramírez, J. & Martinez-Sánchez, C.E. (2020). Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain. Journal of Food Science and Technology 57(7), 2619-2628. https://doi.org/10.1007/s13197-020-04298-5.
Hosseini, Z., (2006). Common Methods in Food Analysis. Shiraz University Pub.
Jia, B., Fan, D., Yu, L., Li, J., Duan, Z. & Fan, L. (2018). Oil absorption of potato slices pre-dried by three kinds of methods. European Journal of Lipid Science and Technology 120(6), 1700382. https://doi.org/10.1002/ejlt.201700382.
Juvvi, P., Kumar, R. & Semwal, A.D. (2024). Recent studies on alternative technologies for deep-fat frying. Journal of Food Science and Technology 61(8), 1417-1427. https://doi.org/10.1007/s13197-023-05911-z.
Karacabey, E., Özçelık, Ş.G., Turan, M.S., Baltacioğlu, C. & Küçüköner, E. (2017). Optimization of microwave-assisted predrying and deep-fat-frying conditions to produce fried carrot slices. Journal of Food Process Engineering 40(2), e12381. https://doi.org/10.1111/jfpe.12381.
Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. & Marinos-Kouris, D. (2001). Effect of pre-drying on quality of french fries. Journal of Food Engineering 49(4), 347-354. https://doi.org/10.1016/S0260-8774(00)00233-8.
Li, Y., Li, Z., Guo, Q., Kong, B., Liu, Q. & Xia, X. (2022). Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability. International Journal of Biological Macromolecules 219, 1297-1307. https://doi.org/10.1016/j.ijbiomac.2022.08.176.
Lumanlan, J.C., Fernando, W.M.A.D.B. & Jayasena, V. (2020). Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. International Journal of Food Science & Technology 55(4), 1661-1670. https://doi.org/10.1111/ijfs.14435.
Millin, T.M., Medina-Meza, I.G., Walters, B.C., Huber, K.C., Rasco, B.A. & Ganjyal, G.M. (2016). Frying oil temperature: impact on physical and structural properties of french fries during the par and finish frying processes. Food and Bioprocess Technology 9(12), 2080-2091. https://doi.org/10.1007/s11947-016-1790-2.
Neethu, K.C., Pushpadass, H.A., Franklin, M.E.E. & Krishnamurthy, H. (2024). Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-024-06018-9.
Ngadi, M.O., Wang, Y., Adedeji, A.A. & Raghavan, G.S.V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT - Food Science and Technology 42(1), 438-440. https://doi.org/10.1016/j.lwt.2008.06.006.
Omidiran, A.T., Odukoya, O.J., Akinbule, O.O. & Sobukola, O.P. (2023). Effect of microwave-assisted pre-drying and deep-fat-frying conditions on some quality attributes of orange fleshed sweetpotato chips. Food Chemistry Advances 3, 100534. https://doi.org/10.1016/j.focha.2023.100534.
Ozkan, I.A., Akbudak, B. & Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of Food Engineering 78(2), 577-583. https://doi.org/10.1016/j.jfoodeng.2005.10.026.
Piwińska, M., Wyrwisz, J., Kurek, M. & Wierzbicka, A. (2015). Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder. LWT - Food Science and Technology 63(1), 647-653. https://doi.org/10.1016/j.lwt.2015.03.022.
Salehi, F. (2020). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44(11), e14879. https://doi.org/10.1111/jfpp.14879.
Salehi, F., Goharpour, K. & Razavi Kamran, H. (2024). Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices. Results in Engineering 21, 101690. https://doi.org/10.1016/j.rineng.2023.101690.
Salehi, F., Haseli, A. & Roustaei, A. (2022). Coating of zucchini slices with Balangu, Basil, and Wild sage seeds gums to improve the frying properties. European Journal of Lipid Science and Technology 124(2), 2100120. https://doi.org/10.1002/ejlt.202100120.
Salehi, F., Roustaei, A. & Haseli, A. (2021). Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Science & Nutrition 9(11), 6245-6251. https://doi.org/10.1002/fsn3.2583.
Teruel, M.R., García-Segovia, P., Martínez-Monzó, J., Linares, M.B. & Garrido, M.D. (2014). Use of vacuum-frying in chicken nugget processing. Innovative Food Science & Emerging Technologies 26, 482-489. https://doi.org/10.1016/j.ifset.2014.06.005.
Verma, V., Singh, V., Chauhan, O.P. & Yadav, N. (2023). Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries. Innovative Food Science & Emerging Technologies 83, 103233. https://doi.org/10.1016/j.ifset.2022.103233.
Zhang, C., Lyu, X., Aadil, R.M., Tong, Y., Zhao, W. & Yang, R. (2023). Microwave heating instead of blanching to produce low-fat French fries. Innovative Food Science & Emerging Technologies 84, 103298. https://doi.org/10.1016/j.ifset.2023.103298.
