Uporaba mešanice aditivov za optimizacijo molase iz grozdja pri pripravi halve Gazi s poudarkom na njeni teksturi

Hassan ABHARI, Amir Hossein ELHAMI RAD, Hojjat KARAZHIYAN, Abbas ABHARI

Povzetek


Molasa iz grozdja je osnovna sestavina tradicionalne slaščice Gazi halva, ki ima veliko hranilno vrednost. Eden izmed omejujočih dejavnikov pri pripravi in shranjevanju te slaščice je toplotna občutljivost molase iz grozdja, kar vpliva na njeno teksturo pri shranjevanju na sobni temperature.V raziskavi je predstavljen nov način priprave halve za shranjevanje na različnih temperaturah. Kot polnilo so bile pri pripravi halve dodane različne količine aditivov (0,5 %, 1 % & 1,5 %) kot so alginat, karaginan, ksantan in njihove mešanice (0,5 %-0,5 %) za izboljšanje njene teksture pri 48 urnem shranjevanju na 25 °C in 40 °C. Za oceno čvrstosti in lomljivosti halve so bili narejeni preiskusi njene teksture. Rezultati so pokazali, da je kombinacija polnil kot tudi uporaba samo ksantana dala primerno mehko teksturo v primerjavi s kontrolno pripravo halve brez aditivov (0 % aditiva). Najmehkejšo teksturo je imela halva pripravljena z mešanico karaginana in alginata. Vzorci halve, ki so vsebovali 0,5 in 1% alginata in ksantana kot tudi tisti z mešanicami alginata in ksantana ter ksantana in karaginana so imeli najboljšo teksturo za shranjevanje na 40 °C.

Ključne besede


halva Gazi z molaso iz grozdja; aditivi; teperaturna obstojnost; tekstura

Celotno besedilo:

PDF (English)

Literatura


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DOI: http://dx.doi.org/10.14720/aas.2020.116.2.1517

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