ﺮان ﯾ ا ﯽﯾ ﻊ ﻏﺬا ﯾ ﻣﺠﻠﻪ ﻋﻠﻮم و ﺻﻨﺎ

ﺛﺎﺗ ﯿ ﮏﺷرز ردﻮﭘ ندوﺰﻓا ﺮ )

Berberis vulgaris (

ﯽﮔﮋﯾو ﺮﺑ ﻓ يﺎﻫ

ﯿﺰ ﯾ ﮑ ﯽ ﺷ – ﯿﻤ ﯿﺎ ﯾ ﯽ ﻣ و ﯿ ﺑوﺮﮑ ﯽ

ﺠﺣ ترذ ﯿ

ﺪﻨﻣدﻮﺳاﺮﻓ هﺪﺷ ﻢ

ﻔﻄﺼﻣ ﯽ ﮏﺑ رﻮﭘﺪﻤﺤﻣ ،1

ﺸﻓا ﯿ داﻮﺟ ﻦ

2ي ﺪﺻ ،*

ﯾ ﻣد دﺮﻣدازآ ﻒ ﯿ

ﭼﺮ

3،4ﯽ ﺪﻫ ، ي هدازﺮﻔﻌﺟ ﻤﻟﺎﻣ

ﯿﺮ

5ي

1 - ﻮﺠﺸﻧاد ي اﺮﺘﮐد ي ﺼﺼﺨﺗ ﯽ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،نﺎﻘﻤﻣ ﺪﺣاو ، ﯽ

ا ،نﺎﻘﻤﻣ ، ﯾ ناﺮ .

2 - اﺬﻏ داﻮﻣ ﺖﺷاﺪﻬﺑ هوﺮﮔ رﺎﯿﺸﻧاد ﯾ

ﯽ ﺮﺒﺗ ﺪﺣاو ، ﯾ

ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﺰ ﯽ

ﺮﺒﺗ ، ﯾ ا ،ﺰ ﯾ ناﺮ .

3 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ دﺎﺘﺳا ﯾ

اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ي

ﺮﺒﺗ هﺎﮕﺸﻧاد ﯾ

ﺮﺒﺗ ،ﺰ ﯾ ا ،ﺰ ﯾ ناﺮ .

4 - ﻘﺤﺗ ﺰﮐﺮﻣ ﯿ ا تﺎﻘ ﯾ ﻨﻤ ﯽ ﺪﻣ هﺪﮑﺸﻫوﮋﭘ ،وراد و اﺬﻏ ﯾﺮ

ﯾ ا يﺎﻘﺗرا و ﺖﻣﻼﺳ ﺖ ﯾ

ﻨﻤ ﯽ ﮑﺷﺰﭘ مﻮﻠﻋ هﺎﮕﺸﻧاد ، ﯽ

ﺮﺒﺗ ﯾ ﺮﺒﺗ ،ﺰ ﯾ ا ،ﺰ ﯾ ناﺮ .

5 - ﺸﻧاد ﯿ ﺳﺪﻨﻬﻣ هﺪﮑﺸﻧاد رﺎ ﯽ

ﺷ ﯿﻤ ﯽ ﺘﻌﻨﺻ هﺎﮕﺸﻧاد ﯽ

،ﺪﻨﻬﺳ ﺮﺒﺗ ﯾ ا ،ﺰ ﯾ ناﺮ .

ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ

ﯿ هﺪ

رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :

رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 19 / 06 / 1399

رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 25 / 11 / 1399

ﻠﮐ تﺎﻤﻠﮐ ﯿ

ﺪ ي :

،تﻼﻘﻨﺗ

ﺠﺣ ترذ ﯿ

،هﺪﺷ ﻢ

ﮐ ﯿﻔ ﯿ ،ﺖ

رﺎﮔﺪﻧﺎﻣ ي .

DOI: 10.52547/fsct.18.117.13

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ 

: javadi@iaut.ac.ir

ﺠﺣ ترذ نﻮﭽﻤﻫ تﻼﻘﻨﺗ ﯿ

هدروآﺮﻓ هﺪﺷ ﻢ ﺎﻫ

ي اﺬﻏ ﯾ ﯽ ز فﺮﺼﻣ ﻪﮐ ﺪﻨﺘﺴﻫ ﯾ

دﺎ ي ﻪﺑ وﯾ ﺑ رد هﮋ ﯿ نﺎـﮐدﻮﮐ ﻦ

ﺪﻧراد . ﻟو ﯽ ا ﻪﻧﺎﻔﺳﺄﺘﻣ ﯾ

اﺬﻏ تﻻﻮﺼﺤﻣ ﻦ ﯾ

ﯽ اراد ي ﺮﻟﺎﮐ ي وﺎﺣ و ﻻﺎﺑ ي

ﺎﭘ راﺪﻘﻣ ﯾﯿﻨ ﯽ ﮐﺮﺗ زا ﯿ ﺪﻨﻣدﻮﺳ تﺎﺒ

ﺪﻨﺘﺴﻫ .ﯾ ﮑ ﯽ اﺮﺑ ﺎﻫرﺎﮑﻫار زا ي

ﻮﻘﺗ ﯾ اﺬﻏ شزرا ﺖ ﯾ

ﯽ ﻣ تﻼﻘﻨﺗ ﯽ ﻣ ردﻮﭘ زا هدﺎﻔﺘﺳا ﺪﻧاﻮﺗ ﯿ

هﻮ ﺎﻫ ي ﺪﻨﻤﺷزرا

ﺳﻻﻮﻣﺮﻓ رد ﯿ

نآ نﻮ ﺪﺷﺎﺑ ﺎﻫ . ا رد ﯾ ﻨﻏ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ،ﻪﻟﺎﻘﻣ ﻦ ﯽ

ﮐﺮﺗ زا ﮏﺷرز ردﻮﭘ ندﻮﺑ ﯿ

ز تﺎﺒ ﯾ رد لﺎﻌﻓ ﺖﺴ

ﺳﻻﻮﻣﺮﻓ ﯿ ذ نﻮ ﺠﺣ تر ﯿ ﺮﻔﺻ حﻮﻄﺳ رد هﺪﺷ ﻢ )

لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ (

، 5 /2 ، 5 ، 5 /7 و 10 ﺪﺻرد ) ﯽﻧزو / ﯽـﻧزو (

ﺎﻬﻧ لﻮﺼﺤﻣ رد و ﺪﺷ هدﺎﻔﺘﺳا ﯾ

ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﮐ ﯿﻔ ﯽ ﺳرﺮﺑ نآ ﯽ ﺪﺷ . ﺎﺘﻧ ﯾ اﺰـﻓا ﺎﺑ ﻪﮐ داد نﺎﺸﻧ ﺞ ﯾ

ردﻮـﭘ ﺶ

ﺳﻻﻮﻣﺮﻓ رد ﮏﺷرز ﯿ

ﺳﻮﺘﻧآ زا ﮏﺷرز هﻮﯿﻣ ندﻮﺑ ﯽﻨﻏ ﺖﻠﻋ ﻪﺑ ،نﻮ ﯿﻧﺎ

ﯿ ﻦ ﺖﺴـﯾز ﺐـﯿﮐﺮﺗ ﻦـﯾا راﺪﻘﻣ ،ﺎﻫ

لﺎﻌﻓ ) زا 3 ﺎﺗ 110ppm ( اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . ،ﮏـﺷرز هﻮـﯿﻣ ردﻮﭘ ندﻮﺑ يﺪﯿﺳا ﺮﻃﺎﺨﺑ ﺎﻣا لﻮﺼـﺤﻣ pH

زا ﯽﯾﺎﻬﻧ 5 /5 ﻪﺑ 1 /4 ﺖﻓﺎﯾ ﺶﻫﺎﮐ .

ﯽﯿﯾﺎﻬﻧ لﻮﺼﺤﻣ ﻦﻏور راﺪﻘﻣ ،ﮏﺷرز هﻮﯿﻣ ندﻮﺑ ﯽﻨﻏور ﺮﯿﻏ ﺖﻠﻋ ﻪﺑ

زا 5 / 25 ﻪﺑ 5 / 19 ﺖﻓﺎﯾ ﺶﻫﺎﮐ ٪ .

ﻟﺎﻌﻓ ﺖﺴـﻧاﻮﺗ ﮏﺷرز هﻮﯿﻣ ردﻮﭘ ﻦﯿﻨﭽﻤﻫ ـﯿ

ـﺑآ ﺖ ﯽ تﻻﻮﺼـﺤﻣ رد ار

زا هﺪﺷ ﻢﯿﺠﺣ 8

/0 ﻪﺑ 65 /0 ﺪﻫد ﺶﻫﺎﮐ .

ﻣ رﺎﺑ ظﺎﺤﻟزا ﻦﯿﻨﭽﻤﻫ ﯿ

ﺑوﺮﮑ ﯽ ردﻮـﭘ يوﺎـﺣ يﺎـﻫ ﻪـﻧﻮﻤﻧ ﺰﯿﻧ

ﺪﻧدﻮﺑ دراﺪﻧﺎﺘﺳا ﺪﺣ رد ﮏﺷرز .

ﻨﭽﻤﻫ ﯿ زرا ﻦ ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ وﺎـﺣ ﻪـﻧﻮﻤﻧ ﻪﮐ داد نﺎﺸﻧ ﺎﻫ ي

5 ﺪـﺻرد

ﺑﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺑ راﺪﻘﻣ رد و دﺮﮐ ﺐﺴﮐ ار زﺎ ﯿ

ﻟﻮﺒﻘﻣ ﮓـﻧر و ﻢـﻌﻃ ظﺎـﺤﻟ زا ﮏﺷرز هﻮﯿﻣ ردﻮﭘ ﺮﺘﺸ ـﯿ

نآ ﺖ

ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ . ﺎﺘﻧ ﻞﮐ رد ﯾ

ﻪﺑ ﺞ ﺖﺳد ﻟﻮﺗ نﺎﮑﻣا ﻪﮐ داد نﺎﺸﻧ هﺪﻣآ ﯿ

ﺠﺣ ترذ ﺪ ﯿ

ﮏـﺷرز ردﻮـﭘ ﺎـﺑ هﺪـﺷ ﻢ

ﻣ ﻪﮐ دراد دﻮﺟو ﯽ

ﻟﻮﺼﺤﻣ ﺪﻧاﻮﺗ ﯽ

ﺪﺟ ﯾ و ﺎﺑ ﺪ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺬﻐﺗ ﯾﻪ ا ي اﺰﻓا ﺖﻣﻼـﺳ و ﺐـﺳﺎﻨﻣ ـﯾ

ﯽ رازﺎـﺑ رد

ﺪﺷﺎﺑ فﺮﺼﻣ .

ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ

ﯾ اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ

www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ

ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ ﺸﻫوﮋﭘ

_

ﯽ

1 - ﻪﻣﺪﻘﻣ

هدروآﺮــﻓ ﺰــﺟ تﻼﻘﻨــﺗ ﺎـــﻫ

ي اﺬــﻏ ﯾ ﯽ ـــﺑ رد راﺪــﻓﺮﻃﺮﭘ ﯿ

ﻦ

فﺮﺼﻣ ﻪﺑ و نﺎﮔﺪﻨﻨﮐ وﯾ

ﺪﻨﺘﺴﻫ نﺎﮐدﻮﮐ هﮋ .

ﺗوﺎـﻔﺘﻣ تﻼﻘﻨـﺗ ﯽ

رد

ﺑ رد ﻪﮐ دراد دﻮﺟو رازﺎﺑ ﯿ

نآ ﻦ هﺪـﺷ دوﺮﺘﺴـﮐا تﻻﻮﺼـﺤﻣ ﺎـﻫ

ﺠﺣ ترذ نﻮﭽﻤﻫ ﯿ

ﺑ فﺮﺼﻣ هﺪﺷ ﻢ ﯿ

ﺮﺘﺸ ي دراد . ﮐﺮﺗ ﯿ هﺪﻤﻋ تﺎﺒ

ﺠﺣ ترذ رد ﯿ

ـﻣ ﻦـﻏور و ﻪﺘﺳﺎﺸﻧ هﺪﺷ ﻢ ﯽ

ﺪـﺷﺎﺑ .ا ـﯾ زا عﻮـﻧ ﻦ

اﺬـﻏ تﻻﻮﺼﺤﻣ ﯾ

ﯽ ﮐﺮﺗ راﺪـﻘﻣ ظﺎـﺤﻟزا ﯿ

ز تﺎـﺒ ـﯾ و لﺎـﻌﻓ ﺖﺴ

اﺰﻓا ﺖﻣﻼﺳ ي

ﻘﻓ ﯿ ﻣ ﺮ ﯽ ﺪﻨﺷﺎﺑ .ﯾ ﮑ ﯽ ﺎﻫرﺎﮑﻫار زا ﯾ

ﯽ اﺮﺑ ﻪﮐ ي ﻨﻏ ﯽ

ا ندﺮﮐ ﯾ ﺑ تﻻﻮﺼﺤﻣ ﻦ ﯿ

هدﺎﻔﺘﺳا ﺮﺘﺸ ﺎـﺳ زا هدﺎﻔﺘﺳا ﺖﺳا هﺪﺷ

ﯾ ﺮ

ﮐﺮﺗ ﯿ ﻣاد ﺄﺸﻨﻣ ﺎﺑ تﺎﺒ ﯽ

ﯾ ﮔ ﺎ ﯿ ﻫﺎ ﯽ وﺎﺣ ي ﮐﺮﺗ ﯿ ز تﺎﺒ ـﯾ لﺎـﻌﻓ ﺖﺴ

ﻧﺪﻌﻣ داﻮﻣ ﯽ ﺌﺗوﺮﭘ و ﯿﻨ ﯽ ﺳﻻﻮﻣﺮﻓ رد ﯿ

نآ نﻮ ﺖﺳا ﺎﻫ 1] و 2 .[

ز تﺎﻌﻟﺎﻄﻣ ﯾ

دﺎ ي ور ي ـﻨﻏ هﺪـﺷ دوﺮﺘﺴﮐا تﻻﻮﺼﺤﻣ ﯽ

ﺎـﺑ هﺪـﺷ

ﮐﺮﺗ ﯿ ﮔ ﺄﺸﻨﻣ ﺎﺑ تﺎﺒ ﯿ

ﻫﺎ ﯽ مﺎﺠﻧا ﺖﺳا هﺪﺷ .

ا زا ﯾ تﻻﻮﺼﺤﻣ عﻮﻧ ﻦ

ﻨﻏ ﯽ ﻣ هﺪﺷ ﯽ ﻟﻮﺗ ﻪﺑ ناﻮﺗ ﯿ

هﻮـﻬﻗ ﺞﻧﺮﺑ ﺪ ا

ي درآ ﺎـﺑ هﺪـﺷ دوﺮﺘﺴـﮐا

اﺰـﻓا ﺐــﺟﻮﻣ ﻪــﮐ دﺮـﮐ هرﺎــﺷا ﻞﺒﻨﺗوﺪـﮐ ﯾ

ﮐﺮﺗ ﺶ ﯿ ــﻠﻨﻓ تﺎــﺒ ﯽ و

وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ

ﯽ ﺪـﺷ 3] .[ ﻪـﻌﻟﺎﻄﻣ رد

دﯾ ـﺳﻻﻮﻣﺮﻓ رد ﺪـﺠﻨﮐ ﻪـﻧاد ردﻮﭘ زا ﺮﮕ ﯿ

ـﺠﺣ ترذ نﻮ ﯿ

هﺪـﺷ ﻢ

هدﺎﻔﺘﺳا اﺰـﻓا ﺐـﺟﻮﻣ ﻪـﮐ ﺖـﺳا هﺪﺷ ﯾ

ﻮﺗ ﺶ ﺎﭘ ﺎـﻬﻟوﺮﻓﻮﮐ ـﯾ

راﺪ ي

ﺴﮐا ﯿ ﺳاﺪ ﯿ ﻧﻮ ﯽ و دﻮﺒﻬﺑ و ﯾ

ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺎـﻬﻧ لﻮﺼﺤﻣ ﯾ

ﯽ هﺪـﺷ

دﻮﺑ 1] .[ ﮐﺮﺗ زا ﯿ ﻣاد ﺄﺸﻨﻣ ﺎﺑ تﺎﺒ ﯽ

ﻧ ـﯿ ـﺳﻻﻮﻣﺮﻓ رد ﺰ ﯿ

تﻼﻘﻨـﺗ نﻮ

هدﺮﺘﺴﮔ هدﺎﻔﺘﺳا ا

ي ﺌﺗوﺮﭘ راﺪﻘﻣ ﺎﺗ ﺖﺳا هﺪﺷ ﯿ

ا ﻦ ﯾ تﻻﻮﺼﺤﻣ ﻦ

اﺰﻓا ﯾ ﭘ ﺶ ﯿ ﺪﻨﮐ اﺪ . ﻪﻌﻟﺎﻄﻣ رد ا ي ﻫﺎﻣ و ﮓﻨﭼﺮﺧ ردﻮﭘ زا ﯽ

لﺰﻗ ﻻآ

ﻨﻏ رد ﯽ زﺎﺳ ي رﻮﻐﻠﺑ ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا ترذ 2]

.[

ﻣﯿ ﮏﺷرز هﻮ )

Berberis vulgaris (

رد ﺎﻫرﻮﺸـﮐ ﺐـﻠﻏا رد

ﻟﻮﺗ ﯿ اﺬﻏ تﻻﻮﺼﺤﻣ ﺪ ﯾ

ﯽ ﻣ هدﺎﻔﺘﺳا ﻒﻠﺘﺨﻣ ﯽ

دﻮﺷ . ﻣﯿ ﮏـﺷرز هﻮ

وﺎــﺣ ي ﻻﺎــﺑ راﺪــﻘﻣ ﯾ

ﯽ ﮐﺮﺗ زا ﯿ ز تﺎــﺒ ــﯾ نﻮــﭽﻤﻫ لﺎــﻌﻓ ﺖﺴ

ﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ ﻦ ﮐﺮﺗ ﺎﻫ ﯿ ﻠﻨﻓ تﺎﺒ ﯽ ﻔﻠﺘﺨﻣ عاﻮﻧا ﯽ

و زا ﯾ ﻣﺎﺘ ﯿ ﻦ ﻪﺑ و ﺎﻫ وﯾ هﮋ

وﯾ ﻣﺎﺘ ﯿ ﻧﺪﻌﻣ داﻮﻣ و ث ﻦ ﯽ

ا ﺖﺳ .ا ﯾ ﻣ ﻦ ﯿ ﻨﭽﻤﻫ هﻮ ﯿ ﭘ رد ﻦ ﯿ ﮕﺸ ﯿﺮ ي

ﻔﻠﺘﺨﻣ عاﻮﻧا نﺎﻣرد و ﯽ

ﺑ زا ﯿ رﺎﻤ ي ﺑ نﻮﭽﻤﻫ ﺎﻫ ﯿ

رﺎﻤ ي ﺎﻫ ي ﺒﻠﻗ ﯽ و

ﻗوﺮﻋ ﯽ د ﯾ هدﺎﻔﺘﺳا نﺎﻃﺮﺳ و تﺎﺑﺎﻬﺘﻟا ﺖﺑﺎ ﺖﺳا هﺪﺷ

4] و 5 .[

ﻘﻓ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿ

ظﺎـﺤﻟزا ترذ هﺪـﺷ دوﺮﺘﺴﮐا تﻻﻮﺼﺤﻣ ندﻮﺑ ﺮ

ﮐﺮﺗ ﯿ ز تﺎﺒ ﯾ اﺰﻓا ﺖﻣﻼﺳ و لﺎﻌﻓ ﺖﺴ ي

ـﻨﭽﻤﻫ و ﯿ ـﻨﻏ ﻦ ﯽ ندﻮـﺑ

ﻣﯿ زا ﮏﺷرز هﻮ اﯾ

ﮐﺮﺗ ﻦ ﯿ ا زا فﺪﻫ تﺎﺒ ﯾ

ﻟﻮﺗ ﻪـﻌﻟﺎﻄﻣ ﻦ ـﯿ

ترذ ﺪ

ﺠﺣ ﯿ ﻨﻏ هﺪﺷ ﻢ ﯽ ﻣ ردﻮﭘ ﺎﺑ هﺪﺷ ﯿ

ﺳرﺮﺑ و ﮏﺷرز هﻮ ﯽ

ﺮـﺑ نآ ﺮـﺛا

ﺧﺮﺑ ﯽ و زا ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻟﻮﺗ لﻮﺼﺤﻣ ﯿ

ﺖﺳا هﺪﺷﺪ .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - داﻮﻣ

ﻣ ردﻮﭘ و ترذ رﻮﻐﻠﺑ ﯿ

ﮏﺷرز هﻮ )

Berberis vulgaris (

زا

ﻟﻮﺗ ﻪﻧﺎﺧرﺎﮐ ﯿ

اﺬﻏ تﻻﻮﺼﺤﻣ ﺪ ﯾ

ﯽ ) ﺮﺒﺗ ﯾﺰ - ا ﯾ ناﺮ ( ﺮﺧ ﯾ راﺪ ي ﺪﺷ .

ﻣﺎﻤﺗ ﯽ لﻼﺣ ﺷ داﻮﻣ و ﺎﻫ ﯿﻤ

ﯿﺎ ﯾ ﯽ ﺰﺠﺗ ﻪﺟرد ﯾﻪ

ا ي زا و ﺪﻨﺘﺷاد

ﺳ ﺖﮐﺮﺷ ﯿ ﺮﺧ ﺎﻤﮕ ﯾ راﺪ ي ﺪﻧﺪﺷ .

2 - 2 - ﻟﻮﺗ شور ﯿ

لﻮﺼﺤﻣ ﺪ

ﻣ ردﻮﭘ ﯿ ﺮﻔﺻ حﻮﻄﺳ رد ﮏﺷرز هﻮ )

لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ (

، 5/

2 ، 5 ، 7 و

10 ﺪﺻرد ) ﯽﻧزو / ﯽﻧزو ( ﮐﺮﺗ ﻞﮐ زا ﯿ ـﺳﻻﻮﻣﺮﻓ رد تﺎﺒ ﯿ

ترذ نﻮ

ﺠﺣ ﯿ ﺪﺷ هدﺎﻔﺘﺳا هﺪﺷ ﻢ .

ﮐﺮﺗ ﯿ ﻮـﻠﺨﻣ زا ﺪﻌﺑ تﺎﺒ ﻞـﻣﺎﮐ نﺪـﺷ ط

ﻪﺑ ﺳو ﯿ ﭘرﺎﻣ ردوﺮﺘﺴﮐا هﺎﮕﺘﺳد ﻪﻠ ﯿ

ﭽ ﯽ ﺮﻄﻗ ﺎﺑ 6/

3 ﻣ ﯿﻠ ﯽ ﺮﻄﻗ و ﺮﺘﻣ

ﻪﻈﻔﺤﻣ 64 ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ) DS56-III; Jinan Saixin, China (

اﺮﻓ ﺖﺤﺗ ﯾ ﻪﻧﻮﻤﻧ ﺎﺗ ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﺪﻨ ﺎﻫ

ي ﻒـﭘ هﺪﺷ دوﺮﺘﺴﮐا هدﺮـﮐ

ﺪﻧﻮﺷ ﻞﺻﺎﺣ .

ﺎﻣد ي دورو ي ردوﺮﺘﺴﮐا 50°C

ندﺮـﮐ طﻮﻠﺨﻣ و

ﺎـﻣد ﺎﺑ ي 100°C ﺎـﻣد و ي ﻻﻮﺼـﺤﻣ جوﺮـﺧ ت

140°C دﻮـﺑ .

ﺟوﺮﺧ لﻮﺼﺤﻣ ﯽ

ﺎﻣد ﺎﺗ ي و ﻦﻏور ﺎﺑ ﺲﭙﺳ و ﺪﻧﺪﺷ دﺮﺳ قﺎﺗا

ﻨﭘ ردﻮﭘ ﯿ ﺪﻧﺪﺷ ﻪﺘﺸﻏآ ﮏﻤﻧ و ﺮ .

ﺎـﻬﻧ لﻮﺼﺤﻣ ﯾ

ﯽ ﻪﺘﺴـﺑ رد ﺎـﻫ ي

ﻠﭘ ﯽ ﺗاﯿ ﻨﻠ ﯽ ﺎﻣد رد ي راﺪﻬﮕﻧ قﺎﺗا ي

ﺪﻧﺪـﺷ 1] .[ ﮐﺮﺗ ﯿ ﻪـﻧﻮﻤﻧ تﺎـﺒ

زا ﺪـﻧدﻮﺑ ترﺎﺒﻋ لﺮﺘﻨﮐ 5/

63 ،ترذ رﻮـﻐﻠﺑ ﺪـﺻرد 26

ﺪـﺻرد

ﮔ ﻦﻏور ﯿ ﻫﺎ ﯽ ﻔﺼﺗ ﯿﻪ ،هﺪﺷ 85 /6 ﻨﭘ ردﻮﭘ ﯿ وﺎﺣ ﺮ ي نﺎﺳ ﺖﺳ ﯾ ،ﻮـﻠ

15 /2 ــﺷ ردﻮــﭘ ﺪــﺻرد ﯿ

ــﺑﺮﭼ نوﺪــﺑ ﺮ ﯽ

و 5/

1 ﮏــﻤﻧ ﺪــﺻرد

ﮐارﻮﺧ ﯽ .

2 - 3 - ﻦﻏور جاﺮﺨﺘﺳا

10 ﻪﻧﻮﻤﻧ زا مﺮﮔ ،ﺪﻧﺪﻣآرد ردﻮﭘ ترﻮﺼﺑ هﺪﺷ ﻢﯿﺠﺣ ترذ يﺎﻫ

دوﺪﺣ ﺲﭙﺳ 30ml

تﺪـﻣ ﻪـﺑ و ﺪﺷ ﻪﻓﺎﺿا نآ ﻪﺑ ﺮﺗا مﻮﯿﻟوﺮﺘﭘ

ﺪﺷ هدﺰﻤﻫ ﻪﺑ ﺖﻋﺎﺴﮑﯾ .

رﻮﺗاﺮﭘاوا ﺎﺑ لﻼﺣ ،ندﺮﮐ فﺎﺻ زا ﺪﻌﺑ

ﺤﺗ نﺎﺧﺮﭼ تﺎﺸﯾﺎﻣزآ ياﺮﺑ ﻪﻠﺻﺎﺣ ﻦﻏور و ﺪﺷ ﺮﯿﺨﺒﺗ ﻼﺧ ﺖ

ﺪﺷ هدﺎﻔﺘﺳا يﺪﻌﺑ 6]

.[

2 - 4 - هزاﺪﻧا ﮔﯿ ﺮ ي pH

ﻪﻧﻮﻤﻧ pH هﺎﮕﺘـﺳد زا هدﺎﻔﺘـﺳا ﺎﺑ ﺎﻫ ﺞﻨـﺳ pH

) pH-Meter

E520, Metrohm Herisau, Switzerland (

شور ﻖﺒﻃ

ﺖﻓﺮﮔ مﺎﺠﻧا AOAC .

رﻮﻈﻨﻣ ﻦﯾا ياﺮﺑ 10g

ردﻮﭘ ﻼﻣﺎﮐ ﻪﻧﻮﻤﻧ

رد هﺪﺷ 90ml

دوﺮﺘﮑﻟا نداد راﺮﻗ ﺎﺑ ﺲﭙﺳ و ﺪﺷ ﻞﺣ بآ pH

،هﺪﺷ هﺮﺒﯿﻟﺎﮐ ﻞﺒﻗ زا ﺞﻨﺳ ﺪﺷ هﺪﻧاﻮﺧ pH

7] .[

2 - 5 - ﮔ هزاﺪﻧا شور ﯿﺮ

ي ﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ ﺎﻫ ﻦ

ﺳﻮﺘﻧآ راﺪﻘﻣ ﯿﻧﺎ

ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ ي

لﻮﻃ رد جﻮـﻣ 510 هزاﺪـﻧا ﺮﺘﻣﻮﻧﺎـﻧ ﮔ

ـﯿ ﺮ ي ﺪـﺷ . ﮐﺮﺗ ـﯿ ﺐـﻟﺎﻏ ﺐ

ﻧﻮﮔرﻼﭘ ﯿ ﺪ ﯾ ﻦ 3 - زﻮﮐﻮﻠﮔ ﯾ ﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﺪ .

ﺪﯿﻟﻮﺗ يﺎﻫ ﻪﻧﻮﻤﻧ

ار هﺪﺷ ﺎﺑ لﻮﻧﺎﺘﻣ يﺪﯿﺳا ) ﮏﯾرﺪـﯾﺮﻠﮐ ﺪﯿـﺳا و ﺺﻟﺎـﺧ لﻮﻧﺎﺘﻣ

ﺖﺒﺴﻧ ﻪﺑ ﺺﻟﺎﺧ ﯽﻤﺠﺣ

1:99 ( ًﻼﻣﺎﮐ ﺎـﺗ هدﺮﮐ نژﻮﻤﻫ و دﺮﺧ

ﻦﯿﻧﺎﯿﺳﻮﺘﻧآ ﺪﻧﻮﺷ جاﺮﺨﺘﺳا دﻮﺟﻮﻣ يﺎﻫ .

ﻞـﺻﺎﺣ طﻮﻠﺨﻣ ،ﺲﭙﺳ

ار ﺶﯾﺎـﻣزآ ﻪﻟﻮﻟ رد تﺪـﻤﺑ و ﻪـﺘﺨﯾر

24 ﯽﮑﯾرﺎـﺗ رد ﺖﻋﺎـﺳ

و هدﺮﮐ يراﺪﻬﮕﻧ تﺪـﻤﺑ ،ﻊﯾﺎـﻣ زﺎﻓ يزﺎﺳاﺪﺟ ياﺮﺑ ار طﻮﻠﺨﻣ

10 ﺖﻋﺮـﺳ ﺎـﺑ ﻪﻘﯿﻗد 4000

رود ﻣ و ژﻮﯿﻔﯾﺮﺘﻧﺎـﺳ ـﯿ

بﺬـﺟ ناﺰ

هزاﺪﻧا هﺪﺷ فﺎﺻ هرﺎﺼﻋ ﺪﺷ يﺮﯿﮔ

8] .[

2 - 6 - ﮔ هزاﺪﻧا شور ﯿﺮ

ي ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ

ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ ﻪﻧﻮﻤﻧ ا ي ﺠﺣ ترذ ﯿ

هﺎﮕﺘـﺳد زا هدﺎﻔﺘـﺳا ﺎـﺑ هﺪـﺷ ﻢ

ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ شور ﻖﺒﻃ ﺞﻨﺳ ﺖـﻓﺮﮔ مﺎـﺠﻧا AOAC

. زا ﺲـﭘ

ﻟﺎﮐ ﯿ ﻪﻧﻮﻤﻧ ،هﺎﮕﺘﺳد ندﺮﮐ هﺮﺒ ﺎﻫ

ﯾ ﯽ ﻞـﺳ رد هﺪـﺷ ﻢﯿﺠﺣ ترذ زا

ﻟﺎﻌﻓ و ﺪﺷ هداد راﺮﻗ هﺎﮕﺘﺳد ﯿ

ﺑآ ﺖ ﯽ رد نﺪـﺷ ﺖـﺑﺎﺛ زا ﺲﭘ نآ

يﺎﻣد 25°C ﺪﺷ ﺖﺋاﺮﻗ 7]

.[

2 - 7 - ﯽﺑوﺮﮑﯿﻣ ﺰﯿﻟﺎﻧآ

ﺮـﺑ ﻪـﺳﺎﯾﺮﺘﮐﺎﺑوﺮﺘﻧا و ﺮﻤﺨﻣ و ﮏﭙﮐ ،ﻞﮐ ﯽﺑوﺮﮑﯿﻣ رﺎﺑ شرﺎﻤﺷ ﺖﻓﺮﮔ مﺎﺠﻧا ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا شور سﺎﺳا .

رﻮﻈﻨﻣ ﻦﯾا ياﺮﺑ

ﻂﯿﺤﻣ زا ﺖﺸﮐ يﺎﻫ ،ﺮﻤﺨﻣ و ﮏﭙﮐ ﻦﯿﯿﻌﺗ ياﺮﺑ YGC

DG18

رﺎـﮔآ ﺰﮐﻮـﻠﮔ ﻞﯾﺎﺑ در ﺖﻟﻮﯾو و ﻞﮐ ﯽﺑوﺮﮑﯿﻣ رﺎﺑ شرﺎﻤﺷ ياﺮﺑ ﺪﺷ هدﺎﻔﺘﺳا ﻪﺳﺎﯾﺮﺘﮐﺎﺑوﺮﺘﻧا ﻦﯿﯿﻌﺗ ياﺮﺑ ﺰﯿﻧ 9]

.[

2 - 8 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ

زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ﻧوﺪﻫ شور زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ ﯿ

ﮏ 5 ﻪﻄﻘﻧ ا ي

) 1 ﺧ ﯿﻠ ﯽ و بﻮﻠﻄﻣﺎﻧ 5

بﻮﻠﻄﻣ ًﻼﻣﺎﮐ (

ﺎﺑ 30 زرا ﯾ ﻧ بﺎ ﯿ ،ﺮﻫﺎﻣ ﻪﻤ

ﯽﮔﮋﯾو ياﺮﺑ مﺎﺠﻧا ﺮﻫﺎﻇ و ﻢﺠﺣ ،يدﺮﺗ ،هﺰﻣ ،ﮓﻧر يﺎﻫ

ﺖﻓﺮﮔ 1] .[

2 - 9 - ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي

راو ﻪﯾﺰﺠﺗ ﯾ ﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد ﻞﯾرﻮﺘﮐﺎﻓ ترﻮﺼﺑ ﺲﻧﺎ ﻓد

ﯽ

اﺮﺑ هدﺎﺳ ي ﻟﺎﻧآ ﯿ هداد ﺰ ﺎﻫ ي ﻪﺑ ﺖﺳد مﺮـﻧ زا هدﺎﻔﺘـﺳا ﺎـﺑ هﺪﻣآ راﺰـﻓا

رﺎـﻣآ ي ver. 22 ) SPSS

Chicago, IL (

ﺖــﻓﺮﮔ مﺎــﺠﻧا .

ﻣﺎﻤﺗ ﯽ ﺎﻣزآ ﯾ ﺶ ﺪﻧﺪـﺷ مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ رد ﺎﻫ .

ﻦـﮑﻧاد ﺖﺴـﺗ زا

اﺮﺑ ي ﻟﺎﻧآ ﯿ ﻨﻌﻣ توﺎﻔﺗ ﺰ ﯽ

راد ي لﺎـﻤﺘﺣا ﺢﻄﺳ رد 05

/0 هدﺎﻔﺘـﺳا

ﺪﺷ .

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - لﻮﺼﺤﻣ ﯽﻣﻮﻤﻋ ﯽﮔﮋﯾو

اﺰﻓا ﺎﺑ ﯾ ﻣ ردﻮﭘ ﺪﺻرد ﺶ ﯿ

ـﺳﻻﻮﻣﺮﻓ رد ﮏـﺷرز هﻮ ﯿ

لﻮﺼـﺤﻣ نﻮ

ﺶﻫﺎﮐ ﻦﻏور ﺪﺻرد ﯾ

زا و ﺖﻓﺎ 5/

25 لﺮـﺘﻨﮐ ﻪـﻧﻮﻤﻧ رد ﺪﺻرد

) ﮏﺷرز هﻮﯿﻣ ردﻮﭘ نوﺪﺑ (

ﻪﺑ 1/

22 ﺪﺻرد ) يوﺎﺣ ﻪﻧﻮﻤﻧ رد 10

ﮏﺷرز ردﻮﭘ ﺪﺻرد (

ﺪﯿـﺳر ) لوﺪـﺟ 1 .(

ﻣ ردﻮـﭘ ندوﺰـﻓا ـﯿ

هﻮ

ﻟﺎﻌﻓ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﻦﯿﻨﭽﻤﻫ ﮏﺷرز ﯿ

ﺎﻬﻧ لﻮﺼﺤﻣ ﯽﺑآ ﺖ ﯾ

ﯽ ﺪﺷ

ﻟﺎﻌﻓ و ﯿ ﺑآ ﺖ ﯽ زا 8/

0 ﻪﺑ 65 /0 ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ . ﻣﯿ اراد ﮏﺷرز هﻮ ي

ﺎﭘ راﺪﻘﻣ ﯾﯿﻨ ﯽ ﺌﺗوﺮﭘ و ﻦﻏور زا ﯿ

ﻻﺎﺑ راﺪﻘﻣ ﺎﻣا ﺖﺳا ﻦ ﯾ

ﯽ ﻓ ﯿ ار ﺮـﺒ

دراد 10] ﻣ ﻪﮐ ؛[ ﯽ ﺬﻐﺗ ظﺎﺤﻟزا ﺪﻧاﻮﺗ ـﯾ

ﻪا ي ﺮﻟﺎـﮐ راﺪـﻘﻣ و ي

ﺮـﺛا

ﺪﻨﻣدﻮﺳ ي ﺪﺷﺎﺑ ﻪﺘﺷاد .

ﻨﭽﻤﻫ ﯿ ﻣ ﻦ ﯽ ﺘﻓﺎﺑ مﺎﮑﺤﺘﺳا ﺐﺟﻮﻣ ﺪﻧاﻮﺗ ﯽ

ﻮـﺷ لﻮﺼﺤﻣ د

. ـﻣ ﻦـﻏور راﺪـﻘﻣ رد ﺶﻫﺎـﮐ ﻪـﺘﺒﻟا ﯽ

ﺮـﺛا ﺪـﻧاﻮﺗ

ﺑﻮﻠﻄﻣﺎﻧ ﯽ و ﺮﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻪﻣادا رد ﻪﮐ ﺪﺷﺎﺑ ﻪﺘﺷاد لﻮﺼﺤﻣ

ﺖﺳا هﺪﺷ ﺚﺤﺑ .

ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ ﯾ ﮑ ﯽ ﻢﻬﻣ زا ﺮﺗ ﯾ و ﻦ ﯾ ﮔﮋ ﯽ ﺎـﻫ ي اﺬـﻏ تﻻﻮﺼـﺤﻣ ﯾ

ﯽ

ﺎﭘ رد ﻪﮐ ﺖﺳا ﯾ

راﺪ ي ـﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ ﻓ ﯿﺰ ﯾ ـﮑ ﯽ ﻣ و ﯿ ـﺑوﺮﮑ ﯽ لﻮﺼـﺤﻣ

ﺳﺎﺳا ﺶﻘﻧ ﯽ

دراد .ا ﯾ ﺎﭘ ﺮﮕﻧﺎﺸﻧ ﺶﻫﺎﮐ ﻦ ﯾ

راﺪ ي ﻧﻻﻮﻃ ﯽ ا تﺪﻣ ﯾ ﻦ

اﺬﻏ هدروآﺮﻓ ﯾ

ﯽ ﻧ ِﺪﻧراﺪﻬﮕﻧ نوﺪﺑ ـﯿ

ﺖـﺳا ﺰ . تﻻﻮﺼـﺤﻣ ﺐـﻠﻏا

اﺬﻏ ﯾ ﯽ ﻟﺎﻌﻓ رد ﯿ ﺑآ ﺖ ﯽ ﺎﭘ ﯾﯿ ﻦ زا ﺮﺗ 7/

0 ﻣ ار ﯽ اﺮـﺑ ناﻮـﺗ ي تﺪـﻣ

ﺒﺳﺎﻨﻣ ﯽ ﺘﺣ ﯽ زا جرﺎﺧ رد ﯾ

راﺪﻬﮕﻧ لﺎﭽﺨ ي

دﺮﮐ .

ﻪﺑ ،ﻦﯿﻨﭽﻤﻫ ﻫﺎﻣ ﺮﻃﺎﺧ

ﯿ ﺳا ﺖ ﯿ ﺪ ي ﻣ ردﻮﭘ ﯿ ندوﺰـﻓا ﺎـﺑ ﮏﺷرز هﻮ

ﺳﻻﻮﻣﺮﻓ ﻪﺑ نآ ﯿ

ﺠﺣ ترذ نﻮ ﯿ

هﺪﺷ ﻢ ﺎﻬﻧ لﻮﺼﺤﻣ pH

ﯾ ﯽ زا 5 /5

ﻪﺑ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ رد 15

/4 وﺎﺣ ﻪﻧﻮﻤﻧ رد ي

10 ﻣ ردﻮﭘ ﺪﺻرد ـﯿ

هﻮ

ﺶﻫﺎﮐ ﮏﺷرز ﯾ

ﺖﻓﺎ .

ﺎــﻫرﻮﺘﮐﺎﻓ زا pH ي

و رد ﺮﺛﺆــﻣ ﯾ

ــﮔﮋ ﯽ ﺎــﻫ ي ﻓ ﯿﺰ ﯾ ــﮑ ﯽ ــﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ

اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ

ﯽ ﺖﺳا . ﻨﭽﻤﻫ ﯿ رد ﻦ و دﺎﺴﻓ نﺎﮑﻣا ﺮﺗﻻﺎﺑ pH

ﻣ ﺪﺷر ﯿ ﺑوﺮﮑ ﯽ ز ﯾ ﺖﺳا دﺎ . ﺎﺘﻧ ﯾ ﻫﺎﻣ ﺮﻃﺎـﺧ ﻪﺑ ﻪﮐ داد نﺎﺸﻧ ﺞ ـﯿ

ﺖ

ﺳا ﯿ ﺪ ي ﻣ ردﻮﭘ ﯿ ا ﺎﺑ ﮏﺷرز هﻮ ـﺳﻻﻮﻣﺮﻓ ﻪـﺑ نآ ندوﺰـﻓ

ﯿ ترذ نﻮ

ﺠﺣ ﯿ هﺪﺷ ﻢ ﺎﻬﻧ لﻮﺼﺤﻣ pH

ﯾ ﯽ ردﻮـﭘ يوﺎـﺣ يﺎـﻫ ﻪﻧﻮﻤﻧ رد

ﻣﯿ ﺶﻫﺎﮐ ﮏﺷرز هﻮ ﯾ

ﺖﻓﺎ . ﺶﻫﺎﮐ ﮐﺮﺗ ﻆﻔﺣ ظﺎﺤﻟزا pH

ﯿ تﺎـﺒ

زﯾ ﺳﻮﺘﻧآ نﻮﭽﻤﻫ لﺎﻌﻓ ﺖﺴ ﯿﻧﺎ

ﯿ ﻦ ﻧ ﺎﻫ ﯿ ﻤﻬﻣ ﺶﻘﻧ ﺰ ﯽ

رد ﻪـﮐ دراد

ﺖﺳا هﺪﺷ ﺚﺤﺑ ﻪﻣادا .

Table 1 Changes in some properties of puffed corn incorporated with barberry fruit powder Oil content

Water activity pH

Sample

25.5a 0.80a

5.50a**

Control*

24.5b 0.80a

4.90b PC2.5

24.2b 0.76b

4.74c PC5

22.1c 0.72c

4.45d PC7.5

19.5d 0.65d

4.15e PC10

*Control: sample without barberry fruit powder (BFP), PC 2.5: sample with 2.5% of BFP, PC 5: sample with 5% of BFP, PC 7.5: sample with 7.5% of BFP, PC 10: sample with 10% of BFP. ^**Different letters in same

column represent significant differences (P < 0.05).

3 - 2 - ﻦﯿﻧﺎﯿﺳﻮﺘﻧآ ﺎﻫ

ﻞﺑﺎﻗ راﺪﻘﻣ ياراد ﮏﺷرز هﻮﯿﻣ ﻬﺟﻮﺗ

ﯽ لﺎـﻌﻓ ﺖﺴﯾز تﺎﺒﯿﮐﺮﺗ زا

ﻦﯿﻧﺎﯿﺳﻮﺘﻧآ نﻮﭽﻤﻫ دراد ار ﺎﻫ

. ردﻮـﭘ ندوﺰـﻓا ﺎﺑ ﺮﻃﺎﺧ ﻦﯿﻤﻫ ﻪﺑ

ﻦـﯾا راﺪـﻘﻣ ،هﺪـﺷ ﻢﯿـﺠﺣ ترذ نﻮﯿـﺳﻻﻮﻣﺮﻓ ﻪـﺑ ﮏﺷرز هﻮﯿﻣ زا تﺎﺒﯿﮐﺮﺗ 1/

3 ﻪﺑ mg/kg 4 / 110 ﺪﯿﺳر ) لوﺪـﺟ 2 .(

ﯽـﻃ رد ﮕﻧ

تﺪﻣ ﻪﺑ يراﺪﻬ 60

تﺎﺒﯿﮐﺮﺗ ﻦﯾا راﺪﻘﻣ رد ﯽﺸﻫﺎﮐ ﺪﻧور زور

ﻪﻧﻮﻤﻧ ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ يراﺪﻬﮕﻧ ﺮﺧآ زور رد و ؛ﺪﺷ هﺪﻫﺎﺸﻣ ﻦﯿﻧﺎﯿﺳﻮﺘﻧآ راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ لﺮﺘﻨﮐ )

mg/kg 7/

2 ( يوﺎﺣ ﻪﻧﻮﻤﻧ و

10 ﻦﯿﻧﺎﯿــﺳﻮﺘﻧآ راﺪــﻘﻣ ﻦﯾﺮﺘﺸــﯿﺑ ﮏــﺷرز هﻮــﯿﻣ ردﻮــﭘ ﺪــﺻرد

) mg/kg 6 / 80 ( دراد ار ) لوﺪﺟ 2 .(

Table 2 Changes in anthocyanin content (mg/kg) puffed corn incorporated with barberry fruit powder

Sample Storage (day)

1 30 60 90

Control* 3.1±0.2m 3.0±0.5m 2.9±0.5mn 2.7±0.1n

PC 2.5% 17.5±1.3j 18.1±1.7j 15.9±2.3l 16.2±2.8

PC 5% 48.6±2.1h 47.3±5.6h 39.2±4g 30.1±4.3k

PC 7.5% 73.1±5ef 75.2±4.3e 71.0±6.6f 58.4±6.1g

PC 10% 110.4±6.8a 102.8±9.9b 97.5±4.7c 80.6±3d

*For treatments see Table 1.

**Different letters in same column represent significant differences (P < 0.05).

ﻣﯿ ﺑ رد ﮏﺷرز هﻮ ﯿ

ﻣ ﻦ ﯿ هﻮ زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ﺰﺟ ﺎﻫ ي

ﻪﮐ ﺖﺳا

ﺑ ــﯿ ﺮﺘﺸ ﯾ ــﺳﻮﺘﻧآ راﺪــﻘﻣ ﻦ ﯿﻧﺎ

ﯿ دراد ار ﻦ . ــﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ ﻦ ظﺎــﺤﻟزا ﺎــﻫ

ﺬﻐﺗ ﯾﻪ ا ي ژﻮﻟﻮﻨﮑﺗ و ﯾ

ﮑ ﯽ اﺬـﻏ تﻻﻮﺼﺤﻣ رد ﯾ

ﯽ ﻤﻫا ـﯿ ﺪـﻧراد ﺖ

11] .[ اﯾ ﮐﺮﺗ ﻦ ﯿ ز تﺎﺒ ﯾ و نﻮـﺧ لوﺮﺘﺴـﻠﮐ ﺶﻫﺎﮐ رد لﺎﻌﻓ ﺖﺴ

ﺘﻧرد ﯿ ﺑ ﺶﻫﺎﮐ ﻪﺠ ﯿ

رﺎﻤ ي ﺎﻫ ي ﺒﻠﻗ ﯽ ﻗوﺮﻋ ﯽ ﺪﻨﻣدﻮﺳ ﺶﻘﻧ ي

ﺪﻧراد .

ﻨﭽﻤﻫ ﯿ ﻤﻬﻣ ﺶﻘﻧ ﻦ ﯽ

ﮔﻮـﻠﺟ رد ﯿﺮ

ي د زا ﯾ ﺪـﻧراد ود عﻮـﻧ ﺖـﺑﺎ .

ﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ ﻦ ﻪﺑ ﺎﻫ ﮐﺮﺗ ناﻮﻨﻋ ﯿ ﺘﻧآ تﺎﺒ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ـﻣ ﻪﺘﺧﺎﻨﺷ ﯽ

ﺪﻧﻮـﺷ

ﻣ ﻪﮐ ﯽ ﻮﻠﺟ ﺪﻨﻧاﻮﺗ ي

ﺴﮐا ﯿ ﺳاﺪ ﯿ ﻨﭽﻤﻫ و نﻮ ﯿ

ﻟﻮﺗ ﻦ ﯿ دار ﺪ ﯾ لﺎﮑ ﺎـﻫ ي

ﮕﺑ ار دازآ ﯿ ﺪــﻧﺮ 13] - 11 .[ ا ــﯾ ﮐﺮﺗ ﻦ ﯿ ــﻨﭽﻤﻫ تﺎــﺒ ﯿ

ﮓــﻧر رد ﻦ

ﻧ لﻮﺼﺤﻣ ﯿ ﺆﻣ ﺰ اﺬﻏ تﻻﻮﺼﺤﻣ رد و ﺪﻨﺘﺴﻫ ﺮﺛ ﯾ

ﯽ اﺮﺑ ﻒﻠﺘﺨﻣ ي

نآ بﻮﻠﻄﻣ ﮓﻧر ﻣ هدﺎﻔﺘﺳا ﺎﻫ

ﯽ ﺪﻧﻮﺷ . ا ﻪـﺑ ﻪـﺟﻮﺗ ﺎﺑ ـﯾ

تاﺮـﺛا ﻦ

ﺳﻮﺘﻧآ ﺖﺒﺜﻣ ﯿﻧﺎ

ﯿ ﻦ ﺻﻮﺗ ﻞﺑﺎﻗ ﺎﻫ ﯿ

اﺮﺑ ﻪﮐ ﺖﺳا ﻪ ي

ﻟﻮﺗ ﯿ ﻟﻮﺼـﺤﻣ ﺪ ﯽ

ﺪﺟ ﯾ ﻓﺮﻌﻣ و ﺪ ﯽ ـﻨﻏ رد فﺮﺼﻣ رازﺎﺑ ﻪﺑ نآ ﯽ

زﺎـﺳ ي زا تﻼﻘﻨـﺗ

ﻣ ردﻮﭘ ﯿ دﻮﺷ هدﺎﻔﺘﺳا ﮏﺷرز هﻮ .

ﺎﺘﻧ ﯾ اﺰـﻓا ﺎﺑ ﻪﮐ دراد نﺎﺸﻧ ﺞ ﯾ

ﺶ

ﺳﻻﻮﻣﺮﻓ رد ﮏﺷرز ردﻮﭘ راﺪﻘﻣ ﯿ

ﺳﻮﺘﻧآ راﺪﻘﻣ نﻮ ﯿﻧﺎ

ﯿ ﻦ ﻪـﺑ ﺎﻫ رﻮـﻃ

ﻞﺑﺎﻗ ﻬﺟﻮﺗ ﯽ اﺰﻓا ﯾ ﭘ ﺶ ﯿ دﺮﮐ اﺪ ) لوﺪﺟ 2 .(

ﺎﺘﻧ ﯾ ﻨﭽﻤﻫ ﺞ ﯿ راﺪـﻘﻣ فﺮﺼـﻣ ﺎـﺑ ﻪﮐ دراد نﺎﺸﻧ ﻦ ي

لﻮﺼـﺤﻣ زا

وﺎﺣ ي ﻟﻮﺗ ﮏﺷرز ردﻮﭘ ـﯿ

ﺪ ي ا رد ـﯾ رد نﺎـﮑﻣا ﻪـﻌﻟﺎﻄﻣ ﻦ ﯾ

ﺖـﻓﺎ ﺳﻮﺘﻧآ

ﯿﻧﺎ ﯿﻨ ﯽ راﺪﻘﻣ ﺎﺑ ي ﻞﺑﺎﻗ ﺎﻘﻣ ﯾ ﻣ ﺐﻠﻏا ﺎﺑ ﻪﺴ ﯿ

هﻮ ﺰﺒﺳ و ﺎﻫ ﯾ تﺎﺠ

رد ﯾ دﺮﮐ ﺖﻓﺎ . راﺪﻘﻣ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ 3

وﺎـﺣ ﻪﻧﻮﻤﻧ و ي

10 ﺪـﺻرد

وﺎﺣ ﮏﺷرز ردﻮﭘ ي

110ppm ـﺳﻮﺘﻧآ ﯿﻧﺎ ﯿ دﻮـﺑ ﻦ ) . لوﺪـﺟ 2 .(

ﻃ رد ﻪﺘﺒﻟا ﯽ راﺪﻬﮕﻧ ي تﺪـﻣ ﻪﺑ 90

ـﺳﻮﺘﻧآ راﺪـﻘﻣ زور ﯿﻧﺎ

ﯿ رد ﻦ

ﻪﻧﻮﻤﻧ ﻪﻤﻫ زا ﺎﻫ

8 ﺎﺗ 27 ﺶﻫﺎﮐ ﺪﺻرد ﯾ

ﺖﻓﺎ . ﻪـﺑ ﻪـﺟﻮﺗ ﺎﺑ ﻪﺘﺒﻟا

ﺶﻫﺎﮐ ﺎﻫ ﻪﻧﻮﻤﻧ pH

ي وﺎﺣ ي ـﺳا ﺮﻃﺎـﺧ ﻪـﺑ ﮏﺷرز ردﻮﭘ ﯿ

ﺪ ي

ﺎﭘ و نآ ندﻮﺑ ﯾ

ﺳﻮﺘﻧآ ندﻮﺑ راﺪ ﯿﻧﺎ

ﯿ ﻦ اﺮﺷ رد ﺎﻫ ﯾ ﺳا ﻂ ﯿ ﺪ ي ﺶﻫﺎـﮐ

ﺪﺷ ﯾﺪ ي ﻃ رد ﯽ راﺪﻬﮕﻧ ي داﺪﻧ خر .

3 - 3 - ﯽﺑوﺮﮑﯿﻣ رﺎﺑ ﺰﯿﻟﺎﻧآ

ﻣ رﺎﺑ ﯿ ﺑوﺮﮑ ﯽ ﻟﻮﺗ يﺎﻫ ﻪﻧﻮﻤﻧ ﻞﮐ ﯿ

ردﻮـﭘ ﺖﺒﺴـﻧ ﺶﯾاﺰﻓا ﺎﺑ هﺪﺷﺪ

زا و ﺖـﻓﺎﯾ ﺶﯾاﺰـﻓا نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﮏﺷرز هﻮﯿﻣ 100

ﻪـﺑ 500

ﺪﯿﺳر . و ﮏـﭙﮐ و شرﺎﻤـﺷ و ﻪﺳﺎﯾﺮﺘﮐﺎﺑوﺮﺗا داﺪﻌﺗ ظﺎﺤﻟزا ﻪﺘﺒﻟا

زا ﺮـﺘﻤﮐ ﻪﻤﻫ و ﺪﻨﺘﺷاﺪﻧ ﯽﺗوﺎﻔﺗ ﺮﻤﺨﻣ 10

ﺪـﻧدﻮﺑ ) لوﺪـﺟ 3 .(

وﯾ ﮔﮋ ﯽ ﺎﻫ ي و يرﺎﮔﺪـﻧﺎﻣ ظﺎـﺤﻟزا ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ ﯽﺑوﺮﮑﯿﻣ

ﻫا لﻮﺼـﺤﻣ ﺖﻣﻼـﺳ ﻦﯿـﻨﭽﻤﻫ دراد ﯽﯾﻻﺎـﺑ ﺖـﯿﻤ

. رﺎـﺑ دﻮـﺟو

ﯽﻣ ﻻﺎﺑ ﯽﺑوﺮﮑﯿﻣ فﺮﺼﻣ ﺖﯿﻣﻮﻤﺴﻣ و دﺎﺴﻓ ﺐﺟﻮﻣ ﺪﻧاﻮﺗ

هﺪـﻨﻨﮐ

دﻮﺷ . ﮏﭙﮐ ﻦﯿﻨﭽﻤﻫ ﯽﻣ ﺎﻫ

ﻦﯿﺴﮐﻮﺗﻮﮑﯾﺎﻣ ﺪﯿﻟﻮﺗ ﺪﻨﻧاﻮﺗ ﺪـﻨﻨﮐ يﺎﻫ

ﻣ ﯽﺘﻣﻼﺳ ظﺎﺤﻟزا ﻪﮐ ﯽ

ﺪﻨﺷﺎﺑ ﻪﺘﺷاد ﯽﺋﻮﺳ ﺮﺛا ﺪﻨﻧاﻮﺗ .

نﺎﺸﻧ ﺞﯾﺎﺘﻧ

ﺪـﺣ رد ﯽﺑوﺮﮑﯿﻣ رﺎﺑ ظﺎﺤﻟزا يﺪﯿﻟﻮﺗ يﺎﻫ ﻪﻧﻮﻤﻧ ﯽﻣﺎﻤﺗ ﻪﮐ داد ﺪﻧﺎﺘﺳا ﺪﻨﺘﺷاد راﺮﻗ درا .

رﺎﺑ يراد ﮏﺷرز ردﻮﭘ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ

ﻣﯿ ﺑوﺮﮑ ﯽ ﺪـﻧدﻮﺑ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗﻻﺎﺑ ﻞﮐ )

لوﺪـﺟ 3 (

ﻣ رﺎﺑ ﻪﺑ طﻮﺑﺮﻣ ﻪﮐ ﯿ

ﺑوﺮﮑ ﯽ ﺖﺳا ﮏﺷرز هﻮﯿﻣ ردﻮﭘ .

ﻪﺟﻮﺗ ﺎﺑ ﻪﺘﺒﻟا ﺶﻫﺎـﮐ ﺐـﺟﻮﻣ ﮏـﺷرز هﻮـﯿﻣ ردﻮﭘ ﻪﮑﻨﯾا ﻪﺑ

ﻦﯿـﻨﭽﻤﻫ و pH

ﯽﻣ ﯽﺑآ ﺖﯿﻟﺎﻌﻓ ﺑوﺮﮑﯿﻣ رﺎﺑ ﺶﯾاﺰﻓا و ﺪﺷر نﺎﮑﻣا دﻮﺷ

ﯽﻃ رد ﯽ

دراﺪﻧ دﻮﺟو يراﺪﻬﮕﻧ .

Table 3 Microbial properties of the puffed corn incorporated with barberry fruit powder

Analysis Control PC2.5 PC5 PC7.5 PC10

Total count 100a 100a 200c 400b 500a

Enterobacteriaceae <10a <10a <10a <10a <10a Mold and yeast <10a <10a <10a <10a <10a

*For treatments see Table 1.

**Different letters in same column represent significant differences (P < 0.05).

3 - 4 - وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ

ﯽﮔﮋﯾو زا و ﻢـﺠﺣ ،يدﺮـﺗ ،هﺰـﻣ ،ﮓﻧر يﺎﻫﺮﺘﻣارﺎﭘ ،ﯽﺴﺣ يﺎﻫ

ﻟﻮﺗ يﺎﻫ ﻪﻧﻮﻤﻧ ﺮﻫﺎﻇ ﯿ

هزاﺪـﻧا هﺪـﺷﺪ ﮔ

ـﯿ ﺮ ي ظﺎـﺤﻟزا ﻪـﮐ ﺪﻧﺪـﺷ

يﺪﻨﺴﭘرازﺎﺑ لﻮﺼﺤﻣ ﻦﯾا رد

درﻮﻣ ﺪﻨﺘﺴﻫ ﻪﺟﻮﺗ .

رد ﯽﻣﺎﻤﺗ

ﺖﺒﺴﻧ ﺎﺗ ﺎﻫﺮﺘﻣارﺎﭘ

5 ﺶﯾاﺰﻓا ﺖﯿﻟﻮﺒﻘﻣ ﮏﺷرز هﻮﯿﻣ ردﻮﭘ ﺪﺻرد

يﻻﺎﺑ زﺎﯿﺘﻣا و )

5/

4 - 4 ( ﺖﺒﺴـﻧ رد ﯽـﻟو ﺪـﻧدﺮﮐ ﺐﺴﮐ ار ﺎـﻫ

ي

هﺪـﺷ ﻢﯿـﺠﺣ ترذ نﻮﯿـﺳﻻﻮﻣﺮﻓ رد ﮏـﺷرز هﻮـﯿﻣ ردﻮﭘ ﺮﺘﺸﯿﺑ ﺎﭘ تزﺎﯿﺘﻣا و ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﺖﯿﻟﻮﺒﻘﻣ ﯾﯿ

ﻦ ﺮﺗ ي ) 4 - 2 ( زرا ار ﯾ بﺎ ﺎﻫ

ﺪﻧداد ) لوﺪﺟ 4 .(

Table 4 Changes in organoleptic properties of the puffed corn incorporated with barberry fruit powder

Properties Control* PC2.5% PC5% PC7.5% PC10%

1** 90 1 90 1 90 1 90 1 90

Color 4 4 4.5 4.5 4.5 4 3 3.1 2.5 2.4

Taste 3.5 3.5 4.5 4 4.4 4.2 3.5 3.1 2.6 2.1

Crispiness 4 4 4.2 4 4.5 4.5 4 4 4 4.2

Volume 4.5 4.5 4.5 4.5 4 4 3 3 2.2 2

Appearance 4 4.5 4.5 4.5 4.2 4 3 2.8 2 2

*For treatments see Table 1.

**Day of storage

ﯾ ﮑ ﯽ و زا ﯾ ﮔﮋ ﯽ ﺎﻫ ي اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ

ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ نآ ﺎﻫ

اﺬﻏ تﻻﻮﺼﺤﻣ بﺎﺨﺘﻧا رد ﻪﮐ ﺖﺳا ﯾ

ﯽ نآ فﺮﺼﻣ و ﺛﺄﺗ ﺎﻫ

ﯿ ﻪﺑ ﺮ

اﺰﺳ ﯾ ﯽ ﻟﻮﺗ رد و دراد ﯿ

ﺪﺟ تﻻﻮﺼﺤﻣ ﺪ ﯾ

ﺎﺑ ﺪ ﯾ و ﻪﺟﻮﺗ نآ ﻪﺑ ﺪ ﯾ

هﮋ

دﻮﺷ . ﺳا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿ

ﺪ ي ﻨﭽﻤﻫ و ﯿ رد ﺦـﻠﺗ هﺰـﻣ ﺲـﭘ ﻦﺘـﺷاد ﻦ

ﻣ ردﻮﭘ ﯿ ﺢﻄﺳ ﺎﺗ نآ ندوﺰﻓا ﮏﺷرز هﻮ 5

ـﺘﺒﺜﻣ ﺮـﺛا ﺪـﺻرد ﯽ

رد

وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺘﻣا و ﺖﺷاد ﯿ

نآ زﺎ ﺘﻣا ﺎﺑ ﺎﻫ ﯿ هداد تازﺎ ﻪـﺑ هﺪﺷ

ﻞﺑﺎﻗ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﺎﻘﻣ

ﯾ ﻟو دﻮﺑ ﻪﺴ ﯽ ﺑ حﻮﻄﺳ رد ﯿ

تاﺮﻤﻧ نآ زا ﺮﺘﺸ

هداد ﻟﻮﺒﻘﻣ و هﺪﺷ ﯿ

ﺶﻫﺎﮐ لﻮﺼﺤﻣ ﺖ ﯾ

ﺖﻓﺎ ) لوﺪـﺟ 4 .(

ﻻد ـﯾ ﻞ

ﻟﻮﺒﻘﻣ ﺶﻫﺎﮐ ﯿ

ﺗ ﮓـﻧر و ﺦـﻠﺗ هﺰـﻣ ﺲـﭘ ﺖ ـﯿ

رد تﻻﻮﺼـﺤﻣ هﺮ

ﺎﻫﺪﺻرد ي ﻣ ردﻮﭘ ﺮﺗﻻﺎﺑ ﯿ

ﺪﻧدﻮﺑ ﮏﺷرز هﻮ .

4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي

،ﻞﮐ رد ﻘﻓ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿ

ﮐﺮﺗ زا تﻼﻘﻨﺗ ندﻮﺑ ﺮ ﯿ

ز تﺎﺒ ﯾ لﺎﻌﻓ ﺖﺴ

و و ﯾ ﻣﺎﺘ ﯿ ﻦ ﻐﺗ ﺎﻫ ﯿﯿ ﺳﻻﻮﻣﺮﻓ رد ﺮ ﯿ

نآ نﻮ روﺮﺿ ﺎﻫ ي ﻪﺑ ﻣ ﺮﻈﻧ ﯽ ﺪﺳر .

ا رد ﯾ ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻪﻌﻟﺎﻄﻣ ﻦ ﯾ

ﻦ ﻣ ردﻮﭘ ﻪﮐ ﯿ اراد ﮏﺷرز هﻮ ي

شزرا ﺬﻐﺗ

ﯾﻪ ا ي ﻨﻏ و ﻻﺎﺑ ﯽ ﮐﺮﺗ زا ﯿ ز تﺎﺒ ﯾ اﺰـﻓا ﺖﻣﻼـﺳ و لﺎﻌﻓ ﺖﺴ ي

ﺳﻻﻮﻣﺮﻓ رد ﺖﺳا ﯿ

ﺠﺣ ترذ نﻮ ﯿ

ﺎﻫﺪﺻرد رد هﺪﺷ ﻢ ي

ﻒـﻠﺘﺨﻣ

ﺪﺷ هدﺎﻔﺘﺳا .

ﺎﺘﻧ ﯾ ا ﻪﮐ داد نﺎﺸﻧ ﺞ ﯾ

،ﻦـﻏور ﺶﻫﺎﮐ ﺐﺟﻮﻣ رﺎﮐ ﻦ

ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ و اﺰﻓا و pH ﯾ ﺳﻮﺘﻧآ ﺶ ﯿﻧﺎ ﯿ يراﺪـﯾﺎﭘ و ﻦ ﯽـﺑوﺮﮑﯿﻣ

ﻟﻮﺗ تﻻﻮﺼﺤﻣ ﯿ

ﺪ ي ﻣ ﯽ دﻮﺷ . زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ﻧ ﯿ ﺎـﺗ ﻪﮐ داد نﺎﺸﻧ ﺰ

ﺢﻄﺳ 5 ﻣ ردﻮﭘ ﺪﺻرد ﯿ

ﺳﻻﻮﻣﺮﻓ رد ﮏﺷرز هﻮ ﯿ

ﻟﻮﺗ ﺐﺟﻮﻣ نﻮ ﯿ

ﺪ

ﻟﻮﺼﺤﻣ ﯽ ﻞﺑﺎﻗ ـﻣ لﻮﺒﻗ ﯽ دﻮـﺷ . اﺮﺑﺎـﻨﺑ ﯾ ﻣ ردﻮـﭘ زا هدﺎﻔﺘـﺳا ﻦ ـﯿ

هﻮ

ﺳﻻﻮﻣﺮﻓ رد ﮏﺷرز ﯿ

ﻟﻮﺗ و تﻼﻘﻨﺗ نﻮ ﯿ

ﺪ ي ﻟﻮﺼـﺤﻣ ﯽ ﺪﺟ ـﯾ و ﺪ

ﺻﻮﺗ ﻞﺑﺎﻗ فﺮﺼﻣ رازﺎﺑ ﻪﺑ ﻪﺋارا ﯿ

ﺖﺳا ﻪ .

5 - ﻊﺑﺎﻨﻣ

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(2018). Quality properties of puffed corn snacks incorporated with sesame seed powder. Food Science & Nutrition 6(1):

[2] Shaviklo, G. R., Thorkelsson, G., Rafipour, F., and Sigurgisladottir, S. (2011). Quality and storage stability of extruded puffed corn- fish snacks during 6-month storage at ambient temperature. Journal of Science of Food and Agriculture. 91(5): 886-93.

[3] Promsakha na Sakon Nakhon, P., Jangchud, K., Jangchud, A., and Charunuch C. (2018). Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. Agriculture and Natural Resources 52(6): 550-556.

[4] Hadi, A., Arab, A., Ghaedi, E., Rafie N., Miraghajani, M., and Kafeshani, M. (2019).

Barberry (Berberis vulgaris L.) is a safe approach for management of lipid parameters: A systematic review and meta-analysis of randomized controlled trials. Complementary Therapies in Medicine 43: 117-124.

[5] Koncic, M., Kremer, D., Karlovic, K., and Kosalec, I. (2010). Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L. and Berberis Croatica Horvat.

Food and Chemical Toxicology 48(8-9):

2176-2180.

[6] Fathi Achachlouei, B., and Azadmard- Damirchi, S. (2009). Milk thistle seeds oil constituents from different varieties grown in Iran. Journal of the American Oil Chemists’

Society 86(7), 643–649.

[7] AOAC. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. S. Williams (ed.).

Association of Official Analytical Chemists, Arlington, Virginia.

[8] Swain, T. (1965). Analytical methods for fl avonoids. In: The chemistry and biochemistry of plant pigments (T.W.

Goodwin, ed.), PP. 543–544, Academic Press, London, U.K.

[9] Institute of Standards and Industrial Research of Iran. (ISIRI), (2016). Puffed products based on cereal grit and flour – Specifications and test methods. 4th revision, ISIRI No. 2880.

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497-511.

[11] Yousuf, B., Gul, K., Wani, A. A., and Singh, P. (2016). Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review.

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Advanced Environmental Biology 7(2): 344- 348.

Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional

puffed corn

Bakmohamadpor, M.

¹

, Javadi, A.

^2*

, Azadmard-Damirchi, S.

^3,4

, Jafarizadeh Malmiri, H.

⁵

1. Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran.

2. Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran.

3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.

4. Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.

5. Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran.

ABSTRACT ARTIClE INFO

Article History:

Received 2020/ 09/ 09 Accepted 2021/ 02/ 13

Keywords:

Snacks, Puffed corn, Quality, Stability.

Snacks such as puffed corns are food products that have high consumption particularly by children. But unfortunately, these products have high calorie and low amount of useful components. One way to enhance their nutritional value can be using fruit powders in their formulation. In this study, barberry fruit powder (BFP) being as a rich source of bioactive components, was used in the formulation of puffed corn at levels of 0 (control sample), 2.5%, 5%, 7.5% and 10% and the quality properties were analyzed in the finished product. Results showed that anthocyanins (from 3 to 110 ppm) increased by increasing the BFP due to high content of these bioactive components in barberry fruit, but pH in finished product reduced from 5.5 to 4.1 due to high acidity of the barberry fruit. Oil content in finished product reduced from 25.5 to 19.5% due to negligible oil content of barberry fruit. Water activity (from 0.8 to 0.65) were decreased in finished product. In addition, organoleptic tests of samples showed that sample containing 5% of BFP obtained the highest score and in higher amount of BFP the scores were decreased specially for taste and color. In conclusion, the obtained results showed that there is possibility to produce puffed corn containing BFP which can be a new product with suitable nutritional properties and healthful in the market.

DOI: 10.52547/fsct.18.117.13

*Corresponding Author E-Mail:

javadi@iaut.ac.ir

Iranian Journal of Food Science and Technology

Homepage:www.fsct.modares.ir

Scientific Research