ﻣﺠﻠﻪ ﻋﻠﻮم و ﺻﻨﺎ ﻊﯾ ﻏﺬا ﯾﯽ ﯾا ﺮان

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ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي ﺳﻻﻮﻣﺮﻓ ﯿ

نﻮ ﻞﯿﺘﺳﺎﭘ هرﻮﭘ ﺎﻣﺮﺧ ﺮﺑ ﺎﭘ ﯾﻪ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ

، رﺎﮔآ و نﺎﺘﻧاز ﺎﺑ هدﺎﻔﺘﺳا زا

شور

ﺢﻄﺳ - ﺦﺳﺎﭘ ) ( RSM

ﻪﻧازﺮﻓ ﻔﻄﻟ

1ﯽ

، ﺳ ﯿ ﺪ ﻠﻋ ﯽ ﯾ ﺳﺎ ﯿﻨ ﯽ ﻧﺎﮐدرا

2ﯽ *

1 - ﺶﻧاد ﻪﺘﺧﻮﻣآ ﺪﺷرا ﻪﺘﺷر روﺎﻨﻓ ي داﻮﻣ اﺬﻏ ﯽﯾ

، هﺪﮑﺸﻧاد زروﺎﺸﮐ ي

، هﺎﮕﺸﻧاد دازآ ﯾ دﺰ .

2 - دﺎﺘﺳا هوﺮﮔ مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯽﯾ

، هﺪﮑﺸﻧاد زروﺎﺸﮐ ي

، هﺎﮕﺸﻧاد دازآ ﯾ دﺰ .

تﺎﻋﻼﻃا ﻪﻟﺎﻘﻣ

ﮑﭼ

ﯿ هﺪ

رﺎﺗ ﯾ ﺦ ﺎﻫ ي ﻪﻟﺎﻘﻣ :

ﺎﺗ رﯾ ﺦ رد ﯾ ﺖﻓﺎ : 26 / 07 / 99

رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 16 / 10 / 99

تﺎﻤﻠﮐ ﻠﮐ ﯿ ﺪ ي :

،رﺎﮔآ

،ﺮﯿﻨﭘ بآ

،ﻞﯿﺘﺳﺎﭘ

از

،نﺎﺘﻧ بآ ﺖﯿﻟﺎﻌﻓ .

DOI: 10.52547/fsct.18.03.25

لﻮﺌﺴﻣ

تﺎﺒﺗﺎﮑﻣ : [email protected]

ﻞﯿﺘﺳﺎﭘ زوﺮﻣا ﺮﺼﻋ رد ﺞﯾار تﻼﻘﻨﺗ زا ﯽﮑﯾ

ﺮﯾﺎـﺳ و ﺲﻧﺎـﺳا ،ﮓﻧر ،ﺪﯿﺳا ،ﻦﯿﺗﻻژ يوﺎﺣ ﻪﮐ ﺪﻨﺘﺴﻫ ﺎﻫ

ﯽﻧدوﺰﻓا ﯽﻣ ﯽﻋﻮﻨﺼﻣ يﺎﻫ

ﺪﻧراد هﺪﻨﻨﮐ فﺮﺼﻣ ﺮﺑ ءﻮﺳ تاﺮﺛا و ﺪﻨﺷﺎﺑ .

ﯽـﺳرﺮﺑ ﺶﻫوﮋـﭘ ﻦﯾا زا فﺪﻫ

بآ ﻪﯾﺎﭘ ﺮﺑ ﺎﻣﺮﺧ هرﻮﭘ ﻞﯿﺘﺳﺎﭘ ﺪﯿﻟﻮﺗ نﺎﮑﻣا شور ﻪـﺑ نآ نﻮﯿـﺳﻻﻮﻣﺮﻓ يزﺎـﺳ ﻪـﻨﯿﻬﺑ و هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ

ﺦﺳﺎﭘ ﺢﻄﺳ (RSM)

ﯽﻣ ﺪﺷﺎﺑ . هﺪـﺷ ﻆﯿـﻠﻐﺗ ﺮﯿﻨﭘ بآ ،ﺎﻣﺮﺧ هرﻮﭘ زا رﻮﻈﻨﻣ ﻦﯿﻤﻫ ﻪﺑ )

15 - 5 ﺪـﺻرد ( ،

رﺎﮔآ ) 9 /0 - 3 /0 ﺪﺻرد ( ﺎﺘﻧاز ﻎﻤﺻ و )

5 /0 - 1 /0 ﺪﺻرد ( ﺪﯾدﺮﮔ هدﺎﻔﺘﺳا .

ﺮـﯿﻨﭘ بآ ناﺰﯿﻣ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ

ﺦﺳﺎﭘ ﯽﻣﺎﻤﺗ ﺮﺑ هﺪﺷ ﻆﯿﻠﻐﺗ

ﻣ ﺮﺛا ﺎﻫ ﯽﻨﻌ دراد يراد .

و ﺖـﺑﻮﻃر هﺪـﺷ ﻆﯿـﻠﻐﺗ ﺮـﯿﻨﭘ بآ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺎﺑ

ﻪﻧﻮﻤﻧ ﻞﮐ ﮓﻧر ﺺﺧﺎﺷ

و ﯽﺑآ ﺖﯿﻟﺎﻌﻓ و ﺶﯾاﺰﻓا ﺎﻫ ﯽﻣ ﺶﻫﺎﮐ pH

ﺶﯾاﺰـﻓا ﺎـﺑ ﯽﻠﮐ شﺮﯾﺬﭘ ﯽﻟو ﺪﺑﺎﯾ

دوﺪﺣ ﺎﺗ هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ بآ 10

داد نﺎﺸـﻧ ﯽﺸـﻫﺎﮐ ﺪـﻧور نآ زا ﺮﺘﺸـﯿﺑ و ﯽﺸﯾاﺰﻓا ﺪﻧور ﺪﺻرد .

ﺎـﺑ

ﻎﻤﺻ ناﺰﯿﻣ ﺶﯾاﺰﻓا

آ و نﺎﺘﻧاز يﺎﻫ ﺺﺧﺎﺷ ﻦﯿﻨﭽﻤﻫ ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﯽﺑآ ﺖﯿﻟﺎﻌﻓ ﯽﻟو ﺶﯾاﺰﻓا ﺖﺑﻮﻃر رﺎﮔ

داد نﺎﺸﻧ ار دﺪﻋ ﻦﯾﺮﺗﻻﺎﺑ ﻎﻤﺻ ود ﻦﯿﮕﻧﺎﯿﻣ ﺪﺻرد رد ﯽﻠﮐ شﺮﯾﺬﭘ .

زا هﺪﻣآ ﺖﺳد ﻪﺑ ﺞﯾﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ

هداد يرﺎﻣآ ﺰﯿﻟﺎﻧآ

،ﯽﺑآ ﺖﯿﻟﺎﻌﻓ ،ﺖﺑﻮﻃر ﯽﻨﯿﺑ ﺶﯿﭘ ﺖﻬﺟ ﯽﻄﺧ لﺪﻣ ،ﺎﻫ و ﻞـﮐ ﮓـﻧر ﺺﺧﺎـﺷ و pH

ﻪﻠﻤﺟ ﺪﻨﭼ لﺪﻣ

ﯽﻠﮐ شﺮﯾﺬﭘ ياﺮﺑ يا ﯽﻣ ﺐﺳﺎﻨﻣ

ﺪﺷﺎﺑ . ﺪﻨﯾاﺮﻓ ياﺮﺑ هﺪﻣآ ﺖﺳد ﻪﺑ ﻪﻨﯿﻬﺑ ﯽﺗﺎﯿﻠﻤﻋ ﻂﯾاﺮﺷ

نﺎﺘﻧاز ﻎﻤﺻ ﺖﻈﻠﻏ ﻞﻣﺎﺷ ﻞﯿﺘﺳﺎﭘ ﺪﯿﻟﻮﺗ 36

/0 ﺪﺻرد ) ﯽﻧزو / ﯽﻧزو ( رﺎـﮔآ ﻎﻤﺻ ﺖﻈﻠﻏ ، 46

/0 ﺪـﺻرد

) ﯽﻧزو / ﯽﻧزو ( هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ بآ ناﺰﯿﻣ و 92

/ 13 ﺪﺻرد ) ﯽﻧزو / ﯽﻧزو ( ﺦﺳﺎﭘ و رد هﺪﺷ ﯽﻨﯿﺑ ﺶﯿﭘ يﺎﻫ

ﺖﺑﻮﻃر ناﺰﯿﻣ ﻂﯾاﺮﺷ ﻦﯾا 62

/ 36 بآ ﺖﯿﻟﺎﻌﻓ ،ﺪﺻرد 66

/0 ، pH 25 /3 ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ، 17

/1 شﺮﯾﺬﭘ ،

ﯽﻠﮐ 56 /6 ﻞﮐ ﮓﻧر ﺺﺧﺎﺷ و 94

/ 45 ﺪﻣآ ﺖﺳد ﻪﺑ .

ﺎـﺑ ﯽـﻌﻗاو ﺞﯾﺎﺘﻧ ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ ﯽﺑﺎﯾزرا زا ﺲﭘ

ﯽﻣ لﺪﻣ ﻖﯿﻗد ﯽﯾﻮﮕﺸﯿﭘ زا نﺎﺸﻧ ﻪﮐ ﺪﻧدﻮﺑ ﮏﯾدﺰﻧ ﻢﻫ ﻪﺑ رﺎﯿﺴﺑ لﺪﻣ دروآﺮﺑ ﺪﺷﺎﺑ

.

ﻪﻠﺠﻣ

مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯽﯾ اﯾ ناﺮ

www.fsct.modares.ac.ir :ﻪﻠﺠﻣﺖﯾﺎﺳ

ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ

[ Downloaded from fsct.modares.ac.ir on 2023-10-12 ]

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1 - ﻪﻣﺪﻘﻣ

ﻣﯿ هﻮ

،ﺎﻫ تﻼﻘﻨﺗ و هدرواﺮﻓ ﺎﻫ ي ﺎﻬﻧآ وﺰﺟ ﺎﻫﻻﺎﮐ ي هﺪﻤﻋ ترﺎﺠﺗ

ﻧﺎـﻬﺟ ﯽ ﺪﻨﺘﺴــﻫ و ﺸـﺨﺑ ﯽ زا ﺮــﺷ ﯾ نﺎ ﺣ ـﯿ تﺎ دﺎﺼــﺘﻗا ي ﺐــﻠﻏا

ﻮﺸﮐ ﺎﻫر ﻪﺑ و ﯾ هﮋ ﺎﻫرﻮﺸﮐ ي رد لﺎﺣ ﻪﻌﺳﻮﺗ ﻪﺑ رﺎﻤـﺷ ـﻣ ﯽ آﯾ ﺪـﻨ .

هزوﺮـﻣا ﺎـﺑ ﻪـﺟﻮﺗ و ﻫﺎـﮔآ ﯽ زا اﻮﻓ ــﯾ ﺪ فﺮﺼـﻣ ﻣ ـﯿ هﻮ ﺎـﻫ و ﺮــﺛا

هﺰﺠﻌﻣ ﺎﺳآ ي ﺎﻬﻧآ ﺮﺑ ﺘﻣﻼﺳ ﯽ نﺪﺑ ﻪﺟﻮﺗ زور ﻧوﺰﻓا ﯽ ﻪﺑ اﯾ ﻦ عﻮـﻧ

تﻻﻮﺼﺤﻣ زروﺎﺸﮐ

ي هﺪﺷ ﺖﺳا . زا ﻪﻠﻤﺟ ناﺮﺤﺑ ﺎﻫ ي دﻮـﺟﻮﻣ

رد اﯾ ﻦ ﻣز ﯿ ﻪﻨ مﺪﻋ دﻮﺟو ﻬﺠﺗ ﯿ تاﺰ ﺐﺳﺎﻨﻣ رواﺮﻓ ي و ﻧا رادرﺎﺒ ي

و ﻧﯿ ﺰ ناﺪﻘﻓ ﺶﻧاد ﻓﺎﮐ ﯽ رد ﻣز ﯿ ﻪﻨ ژﻮﻟﻮﻨﮑﺗ ي اﺮﻓ ﯾ ﺪﻨ ﯽﻣ ﺪﺷﺎﺑ ﻪـﮐ

اﯾ ﻦ ﺮﻣا موﺰﻟ ﻪﺟﻮﺗ و ﻤﻫا ﯿ ﺖ ﻪﺑ ﺶﺨﺑ ﺎﻨﺻ ﯾ ﻊ ﺪﺒﺗ ﯾﻠ ﯽ و رواﺮﻓ ي

هﻮﯿﻣ ﺎﻫ ار ﺑﯿ نﺎ ﯽﻣ ﺪﻨﮐ . ﯾ ﮑ ﯽ زا تﻼﻘﻨـﺗ ار ـﯾ ﺞ رد ﺮﺼـﻋ زوﺮـﻣا

ﺘﺳﺎﭘ ﯿ ﻞ ﺎﻫ ي ار ﯾ ﺞ رد رازﺎﺑ ﺪﻨﺘﺴﻫ ﻪﮐ وﺎﺣ ي ﺗﻻژ ﯿ ﻦ

، ﺳا ﯿ ﺪ

، ﮓﻧر

،

ﺲﻧﺎـﺳا و ﺎــﺳ ﯾﺮ ـﻧدوﺰﻓا ﯽ ﺎــﻫ ـﻣ ﯽ ﺪﻨــﺷﺎﺑ ] 1 [ و ﻫﺎـﻣ ﯿﺘ ﯽ

ًﻼﻣﺎــﮐ

ﻋﻮﻨﺼﻣ ﯽ ﺪﻧراد . ا ﯾ ﻦ تﻻﻮﺼﺤﻣ هوﻼـﻋ

ﺮـﺑ اﯾ ﻪـﮑﻨ ﺪـﻗﺎﻓ شزرا

ﺬﻐﺗ ﯾﻪ ا ي ﻣ ﯽ ﺪﻨﺷﺎﺑ تاﺮﺛا ءﻮﺳ ﺮﺑ ﺖﻣﻼﺳ فﺮﺼﻣ نﺎﮔﺪـﻨﻨﮐ ﻧ ـﯿ ﺰ

راد ﻧﺪ ] 2 [.

ﺮﺑ سﺎﺳا شراﺰﮔ ﻪﺴﺳﻮﻣ ﺑﯿ ژﻮﻟﻮﻨﮑﺗﻮ ي زروﺎﺸﮐ ي اﯾ ناﺮ ﻪﻧﻻﺎـﺳ

ﺎﺿ ﯾ تﺎﻌ بآ ﻨﭘ ﯿﺮ تﺎﺠﻧﺎﺧرﺎﮐ ﻨﭘ

ﯿﺮ ردUF دوﺪﺣ 450 ﻦﺗراﺰﻫ

ﺳا ﺖ . ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ ﻪـﮑﻨﯾا ا ـﯾ ﻦ ﺎـﺿ ﯾ تﺎﻌ ﯽﮔدﻮـﻟآ يﺎـﻫ ﺖﺴـﯾز

ﯽﻄﯿﺤﻣ دﺎﺠﯾا ﯽﻣ ﯾﺎﻤﻧ ﻨ ﺪ اﺮﺑﺎﻨﺑ ﯾ ﻦ ﺎﺑ بﺎﺨﺘﻧا ـﯾ ﮏ شور ﺐـﺳﺎﻨﻣ

ﺖﻬﺟ ﺖﻓﺎﯾزﺎﺑ

، ﯽﻣ ناﻮﺗ زا هدﻮﻟآ نﺪﺷ ﺤﻣ ﯿ ﻂ ز ﯾ ﺖﺴ ﮔﻮﻠﺟ ﯿﺮ ي

و داﻮــﻣ ﺬــﻐﻣ ي ﻞــﺻﺎﺣ ار درﻮــﻣ هدﺎﻔﺘــﺳا راﺮــﻗ داد زا ﯽــﻓﺮﻃ

ﺰﻫ ﯾ ﻪﻨ ﺎﻫ ي ﻔﺼﺗ ﯿﻪ بآ ﻨﭘ ﯿﺮ ﺰـﯿﻧ ﺶﻫﺎـﮐ ﯽـﻣ ﺪـﺑﺎﯾ ] 3 [.

بآ ﻨﭘ ـﯿ ﺮ

ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ) هﺮﻗ توﺮﻗ ( هدروآﺮﻓ ﻠﺤﻣ ﯽ اﯾ ناﺮ ﺖﺳا ﻪﮐ زا ﻠﻐﺗ ﯿ ﻆ

بآ ﻨﭘ ﯿﺮ ﯾ ﺎ ﺖﺳﺎﻣ ﻃ ﯽ آﺮﻓ ﯾ ﺪﻨ ﺗراﺮﺣ ﯽ ﺖﺳﺪﺑ ﻣ ﯽ آﯾ ﺪ.

ﻪـﺑ رﻮـﻃ

ﯽﻠﮐ رد ﺮﺛا آﺮﻓ ﯾ ﺪﻨ ﺗراﺮﺣ ﯽ ﺶﺨﺑ هﺪﻤﻋ بآ ﺮﯿﻨﭘ ﺨﺒﺗ ﯿﺮ و رد ﺮﺛا

ﻐﺗ ﯿﯿ تاﺮ ﺷ ﯿﻤ ﯿﺎ ﯽﯾ ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي نآ

، ـﯾ ﮏ ﺖـﻓﺎﺑ ًﺎﺘﺒﺴـﻧ ﺖﻔـﺳ و

ﺘﺳﻻا ﯿ ﮏ ﻪﺑ مﺎﻧ هﺮﻗ توﺮﻗ ﺪﯿﻟﻮﺗ ﯽﻣ دﻮﺷ ] 4 [.

ياﺮﺑ دﺎﺠﯾا ﺖـﻓﺎﺑ

ﺐــﺳﺎﻨﻣ رد ﻦﯿــﻨﭼ هدرواﺮــﻓ ﯽﯾﺎــﻫ يﺎﻫﺪــﯿﺋﻮﻠﮐورﺪﯿﻫ ﯽﯾاﺬــﻏ

ﯽﻣ ﺪـﻨﻧاﻮﺗ ﻪـﻨﯾﺰﮔ ﯽﺒـﺳﺎﻨﻣ ﺪﻨـﺷﺎﺑ . زا طﻮـﻠﺨﻣ ﺎﻫﺪـﯿﺋﻮﻠﮐورﺪﯿﻫ

ﻻﻮﻤﻌﻣ ﺎﺑ فﺪﻫ دﻮﺒﻬﺑ صاﻮﺧ نآ

،ﺎﻫ دﺎﺠﯾا ﺖﻓﺎﺑ و ﯽﮔﮋﯾو يﺎـﻫ

ﯽﺘﻓﺎﺑ ﺪﯾﺪﺟ رد هدرواﺮﻓ يﺎﻫ ﯽﯾاﺬﻏ و ﺶﻫﺎﮐ ﻪﻨﯾﺰﻫ ﺎـﻫ هدﺎﻔﺘـﺳا

ﯽﻣ دﻮﺷ . بﺎﺨﺘﻧا ﻠﮐورﺪﯿﻫ ﺎﻫﺪﯿﺋﻮ ﻻﻮـﺻا ﺖـﺤﺗ ﺮﯿﺛﺎـﺗ صاﻮـﺧ

يدﺮﮑﻠﻤﻋ درﻮﻣ

رﺎﻈﺘﻧا رد هدرواﺮﻓ ﯽﯾﺎﻬﻧ و صاﻮﺧ يدﺮـﮑﻠﻤﻋ

ﯽﺗاذ ﺮﻫ ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﯽﻣ

،ﺪﺷﺎﺑ ﯽﻟو رد ﻦﯾا نﺎﯿﻣ ﻪﻠﺌﺴﻣ ﺖﻤﯿﻗ و

ناﺰﯿﻣ نﺎﻨﯿﻤﻃا رازﺎـﺑ ﻦﯿﻣﺎـﺗ و ﻪـﺿﺮﻋ ﺎﻫﺪـﯿﺋﻮﻠﮐورﺪﯿﻫ ار

ﺪـﯾﺎﺒﻧ

هﺪﯾدﺎﻧ ﺖﻓﺮﮔ ] 5 .[

ﺎﻣﺮﺧ ﻪﺑ ظﺎﺤﻟ اراد ندﻮﺑ داﻮﻣ ﺬﻐﻣ ي ،دﺪـﻌﺘﻣ ﻢﻌﻃ

و ﺎﻣورآ ي بﻮﻠﻄﻣ و درﻮﻣ ﺪﻨﺴﭘ ﯽﻣ ﺪﻧاﻮﺗ ﻪـﺑ ناﻮـﻨﻋ ـﯾ ﮏ

ﮐﺮﺗ ﯿ ﺐ ﻠﺻا ﯽ رد ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ اﯾ ﻦ ﻪﺘﺳد زا داﻮـﻣ اﺬـﻏ ﯽﯾ درﻮـﻣ

هدﺎﻔﺘــﺳا راﺮــﻗ ﮔ ــﯿ دﺮ . فﺪــﻫ زا ا ــﯾ ﻦ ﺶﻫوﮋــﭘ ﻬﺑ ﯿ ﻪــﻨ زﺎــﺳ ي

ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ هدرواﺮﻓ ا ي ﻮﻧ ﯾ ﻦ ﺮـﺑ ﺎﭘ ـﯾ ﻪ هرﻮـﭘ ﺎـﻣﺮﺧ و بآ ﻨﭘ ـﯿ ﺮ

ﻠﻐﺗ ﯿ ﻆ هﺪﺷ

،ﺖﺳا ﻪﮐ ﺪﻧاﻮﺘﺑ ﺎﺟ ﯾ ﺰﮕ ﯾ ﻦ تﻼﻘﻨﺗ ار ـﯾ

،ﺞ ﻪـﺑ و ـﯾ هﮋ

ﺘﺳﺎﭘ ﯿ ﻞ ﺎﻫ ي ﻞﮑﺸﺘﻣ زا ﮓﻧر و ﻢﻌﻃ هﺪـﻨﻫد ﺎـﻫ ي ﻋﻮﻨﺼـﻣ ﯽ ﻪـﮐ

ﻠﻋ ﯽ ﻢﻏر شزرا ﺬﻐﺗ ـﯾ ﻪ ا ي ﺎـﭘ ﯿﯾ ﻦ و اﯾ دﺎـﺠ ضراﻮـﻋ ،نﻮﮔﺎـﻧﻮﮔ

فﺮﺼﻣ ﺎﻬﻧآ زور ﻪﺑ زور رد لﺎﺣ اﺰﻓا ﯾ ﺶ

،ﺖﺳا ددﺮـﮔ . اﺬـﻟ رد

اﯾ ﻦ ﻘﺤﺗ ﯿ ﻖ ﻌﺳ ﯽ دﺮﮔ ﯾ هﺪ ﻪﮐ ﺎﺑ ﮐﺮﺗ ﯿ ﺐ ﺒﺳﺎﻨﻣ ﯽ زا هرﻮﭘ ﺎﻣﺮﺧ ﻪﮐ

ًﻼﻤﻋ اراد ي دﺎﻘﻣ ﯾﺮ ﻞﺑﺎﻗ لﻮﺒﻗ ﺪﻨﻗ هدﻮﺑ و بآ ﻨﭘ ﯿﺮ ـﻠﻐﺗ ﯿ ﻆ هﺪـﺷ

ﻪﮐ اراد ي ﺸﺨﺑ ﯽ زا ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ـﺷ ﯿﺮ ﯽـﻣ ﺪـﺷﺎﺑ و ﻧ ـﯿ ﺰ ـﺧﺮﺑ ﯽ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ )

،نﺎﺘﻧاز رﺎﮔآ ( ﻦﻤﺿ ﻟﻮﺗ ﯿ ﺪ لﻮﺼﺤﻣ ﺪﺟ ﯾﺪ ي ﻪﮐ

اراد ي صاﻮﺧ ﻔﻣ ﯿ ﺪ ﯽﻣ ﺪﺷﺎﺑ رد ﺎﺘﺳار ي اﯾ ﻦ ﻢﻬﻣ ﻣﺎﮔ ﯽ ﻪﺘـﺷادﺮﺑ

دﻮﺷ .

2 - داﻮﻣ و شور ﺎﻫ

2 - 1 - هدﺎﻣآ يزﺎﺳ ﻞﯿﺘﺳﺎﭘ

ﺎﻣﺮﺧ ﻧﺎﻫﺎﺷ ﯽ زا رازﺎﺑ ﻠﺤﻣ ﯽ ﯾ دﺰ

، بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ﺎﺑ ﺮﺑ ﯾ ﺲﮑ

37 زا ﺖﮐﺮــﺷ ــﺷﺮﺗ ﯿ ﻦ و ﻫ ﯿ ﺋﻮﻠﮐورﺪ ــﯿ ﺎﻫﺪ ي نﺎــﺘﻧاز و رﺎــﮔآ زا

ﺖﮐﺮﺷ كﺮﻣ نﺎﻤﻟآ ﺮﺧ ـﯾ راﺪ ي دﺮﮔ ـﯾ ﺪ.

ﺎـﻣﺮﺧ ﺲـﭘ زا ﻬﺗ ـﯿ ﻪ و

ﻮﺸﺘﺴﺷ ﺎﺑ

،بآ شﺮﺑ هداد ﺪﺷ و ﺲـﭘ زا يزﺎـﺳاﺪﺟ ﻪﺘﺴـﻫ

ﺎـﺑ

هدﺎﻔﺘﺳا زا دﺮﺧ ﻦﮐ ) سرﺎﭘ رﺰﺧ CP-802P (

ﺎﺑ ﺖﻋﺮﺳ 2000

رود رد ﻗد ﯿ ﻪﻘ ﻪﺑ تﺪﻣ 10 ﻗد ﯿ ﻪﻘ ﻪﺑ هرﻮـﭘ ﺪـﺒﺗ ﯾ ﻞ دﺮﮔ ـﯾ ﺪ.

هرﻮـﭘ

هدﺎــﻣآ هﺪــﺷ ﺎــﺑ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ــﯿ ﺎﻫﺪ و بآ ﻨﭘ ــﯿ ﺮ ــﻠﻐﺗ ﯿ ﻆ هﺪــﺷ ﻪــﺑ

ﺖﺒﺴﻧ يﺎﻫ ﺺﺨﺸﻣ هﺪﺷ ﻂﺳﻮﺗ مﺮﻧ راﺰﻓا ) لوﺪﺟ 1 (،

رد يﺎﻣد

70 ﻪﺟرد ﯽﺘﻧﺎﺳ داﺮﮔ طﻮﻠﺨﻣ ﺪﻧﺪﺷ . ﻪﺑ ﻟد ﯿ ﻞ لﻮﻠﺤﻣﺎﻧ ندﻮﺑ رﺎﮔآ

رد بآ دﺮﺳ

، ﺮﻫ ﺢﻄﺳ رﺎﮔآ رد بآ ﺮﻄﻘﻣ 90 ﻪﺟرد ﺘﻧﺎﺳ ﯽ داﺮﮔ

ﻞﺣ دﺮﮔ ﯾﺪ و ﻪﺑ طﻮﻠﺨﻣ درﻮﻣ ﻈﻧ ﺮ ﻪﻓﺎﺿا ﺪﺷ ] 6 [.

طﻮﻠﺨﻣ هدﺎﻣآ

نورد ﺐﻟﺎﻗ ﺎﻫ ﯾ ﯽ زا ﺲﻨﺟ ﺘﺳا ﯿ ﻞ ﺎﺑ هﺮﻔﺣ ﺎﻫ ﯾ ﯽ ﻪﺑ دﺎﻌﺑا 2 /1 × 2 × 2

ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ر ﯾ ﻪﺘﺨ ﺪﺷ و ﺖﻬﺟ يﺮﯿﮕﺑآ ﻞـﻣﺎﮐ ﺎﻫﺪـﯿﺋﻮﻠﮐورﺪﯿﻫ و

ﻦﺘﺴﺑ لژ ﻪﺑ تﺪﻣ 2 ﺖﻋﺎﺳ نورد ﯾ لﺎـﭽﺨ ﺎـﺑ ﺎـﻣد ي 4 ﻪـﺟرد

ﺘﻧﺎﺳ ﯽ داﺮﮔ راﺮﻗ ﺖﻓﺮﮔ . ﺲﭙﺳ لژ ﻞﺻﺎﺣ زا نورد هﺮـﻔﺣ ﺎـﻫ ي

ﺐﻟﺎﻗ جرﺎﺧ دﺮﮔ ﯾﺪ و ياﺮﺑ تﺪﻣ نﺎﻣز 3 ﺖﻋﺎﺳ رد ﮏﺸﺧ ﻦﮐ

ياراد ﻦﻓ و ﺎﺑ يﺎﻣد ﻂﯿﺤﻣ راﺮﻗ ﺖﻓﺮﮔ و ﺪﻌﺑ زا نآ ﻞﯿﺘﺳﺎﭘ يﺎﻫ

هدﺎﻣآ هﺪﺷ ﺖﺤﺗ نﻮﻣزآ يﺎﻫ ﻒﻠﺘﺨﻣ راﺮﻗ ﺖﻓﺮﮔ ] 7 [.

(3)

2 - 2 - ﻧا هزاﺪ يﺮﯿﮔ ﺖﺑﻮﻃر

ﻪﺑ رﻮﻈﻨﻣ ﻌﺗ ﯿﯿ ﻦ ﻣ ﯿ ناﺰ ﺖﺑﻮﻃر 5 مﺮﮔ زا ﺮـﻫ ـﯾ ﮏ زا ﻪـﻧﻮﻤﻧ ﺎـﻫ

نورد ﻠﭘﯿ ﺖ ﺷ ﯿ ﻪﺸ ا ي راﺮﻗ ﺖـﻓﺮﮔ و نورد نوآ ﺖـﺤﺗ ﻼـﺧ ﺎـﺑ

ﺎﻣد ي 70 ﻪﺟرد ﺘﻧﺎﺳ ﯽ داﺮـﮔ و رﺎﺸـﻓ ﻖـﻠﻄﻣ 500 ﯽـﻠﯿﻣ رﺎـﺑ ﺎـﺗ

ﺳر ﯿ نﺪ ﻪﺑ نزو ﺖﺑﺎﺛ راﺮﻗ هداد ﺪﺷ . ﺲﭘ زا جرﺎﺧ ندﺮﮐ زا نورد

نوآ و زﻮﺗ ﯾ

،ﻦ ﻣ ﯿ ناﺰ ﺖﺑﻮﻃر ﺮﺑ ﺎـﻨﺒﻣ ي نزو بﻮـﻃﺮﻣ زا ﻪـﻄﺑار

) 1 ( ﻪﺒﺳﺎﺤﻣ ﺪﺷ .

) 1 (

= ﺖﺑﻮﻃر ﺪﺻرد

ندﺮﮐ ﮏﺸﺧ زا ﺪﻌﺑ ﻪﻧﻮﻤﻧ نزو -

ﻪﻧﻮﻤﻧ ﻪﯿﻟوا نزو

زو

ﻪﻧﻮﻤﻧ ﻪﯿﻟوا ن

2 - 3 - هزاﺪﻧا يﺮﯿﮔ ﻟﺎﻌﻓ ﯿ ﺖ بآ

ﻪﺑ رﻮﻈﻨﻣ ﻌﺗ ﯿﯿ ﻦ ﻟﺎﻌﻓ ﯿ ﺖ ﺑآ ﯽ

، نزو ﺎﻫ ي وﺎﺴﻣ ي زا ﺮﻫ ﻪﻧﻮﻤﻧ ﻼﻣﺎﮐ

دﺮﺧ و ﺳآ ﯿ بﺎ ﺪﻧﺪﺷ و ﻟﺎﻌﻓ ﯿ ﺖ ﺑآ ﯽ نآ ﺎـﻫ ﻂـﺳﻮﺗ هﺎﮕﺘـﺳد aw

ﺞﻨﺳ ) ﻮﺘﺴﺗ 200

، ﺖﺧﺎﺳ رﻮﺸﮐ نﺎﺘﺴﻠﮕﻧا ( هزاﺪﻧا ﮔ ﯿﺮ ي ﺪﺷ ] 7 [.

2 - 4 - pH

طﻮﻠﺨﻣpH ﻞﯿﺘﺳﺎﭘ هدﺎﻣآ هﺪﺷ ﻂﺳﻮﺗ هﺎﮕﺘـﺳد ﻣpH ﺮـﺘ ) ﺎـﻧﺎﻫ

لﺪﻣ HI8424

، ﺖﺧﺎﺳ رﻮﺸﮐ لﺎﻐﺗﺮﭘ ( هزاﺪﻧا ﮔ ﯿﺮ ي ﺪﺷ .

2 - 5 - ﯽﺑﺎﯾزرا ﮓﻧر

ناﺰﯿﻣ ﮓﻧر ﻪﻧﻮﻤﻧ ﺎﻫ ﺎﺑ هدﺎﻔﺘـﺳا زا هﺎﮕﺘـﺳد ﮓـﻧر ﺞﻨـﺳ ) لﺪـﻣ

410 Chroma meter CR

، ﺖﺧﺎﺳ ﻦﭘاژ ( هزاﺪﻧا يﺮـﯿﮔ ﺪـﺷ .

ﻞﺒﻗ زا مﺎﺠﻧا نﻮﻣزآ هﺎﮕﺘﺳد ﺎﺑ هدﺎﻔﺘﺳا زا ﯽﺷﺎﮐ يﺎـﻫ دراﺪﻧﺎﺘـﺳا

هﺮﺒﯿﻟﺎﮐ ﺪﯾدﺮﮔ . زا ﺮﻫ ﻮﻣﺮﻓ نﻮﯿﺳﻻ ﻞﯿﺘـﺳﺎﭘ ﻪـﺳ ﻪـﻌﻄﻗ ﻪـﺑ رﻮـﻃ

ﯽﻓدﺎﺼﺗ بﺎﺨﺘﻧا و تاﺮﯿﯿﻐﺗ ﮓﻧر ﺎﺑ هزاﺪـﻧا يﺮـﯿﮔ ﻪـﺳ ،ﺮﺘﻣارﺎـﭘ

ﯽﯾﺎﻨــﺷور

، (L*) يﺰﺒــﺳ - يﺰــﻣﺮﻗ و(a*) ﯽــﺑآ - يدرز (b*)

ًﺎﻤﯿﻘﺘﺴﻣ ﺮﺑ يور ﺢﻄﺳ فﺎﺻ ﻪﻧﻮﻤﻧ مﺎﺠﻧا ﺪـﺷ . ياﺮـﺑ شراﺰـﮔ

تاﺮﯿﯿﻐﺗ ﮓﻧر زا ﺺﺧﺎﺷ ﮓﻧر ﻞـﮐ ﺎـﯾ ﻖـﺒﻃΔE لﻮـﻣﺮﻓ ) 2 ( هدﺎﻔﺘﺳا

ﺪﯾدﺮﮔ .

) 2 (

ﯽ ﺴﺣ ﯽ ﯾﺑﺎ زرا - 6 - 2

ﺖﻬﺟ ﺳرﺮﺑ ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ،ﺎـﻫ رد اﺪـﺘﺑا ﺎـﺑ مﺎـﺠﻧا

ﯾ ﺮﺴﮑ ي نﻮﻣزآ ﺎﻫ ي ﻟوا ﯿﻪ داﺪﻌﺗ 10 ﺮﻔﻧ زا ﻞﻨﺳﺮﭘ شزﻮﻣآ د ـﯾ هﺪ

) 5 ﺮﻔﻧ دﺮﻣ و 5 ﺮﻔﻧ نز ﺎﺑ هدوﺪﺤﻣ ﻨﺳ ﯽ 25 - 40 لﺎﺳ ( ﺖﮐﺮـﺷ

ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯽﯾ ﺷﺮﺗ ﯿ ﻦ ﻪﺑ ناﻮﻨﻋ زرا ـﯾ بﺎ ﺖـﻬﺟ بﺎـﺨﺘﻧا ﺢﻄـﺳ

ﻞﺑﺎﻗ ﻟﻮﺒﻗ ﯽ زا ﺪﺻرد بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ ﺪﺷ ه و ﻧﯿ ﺰ ﻎﻤﺻ ﺎﻫ ي درﻮﻣ

ﻪﻌﻟﺎﻄﻣ بﺎﺨﺘﻧا دﺮﮔ ﯾﺪ . ﺖﻬﺟ ﯽﺑﺎـﯾزرا ﻪـﻧﻮﻤﻧ ﺎـﻫ زا ﻘﻣ ـﯿ سﺎ 9

دﺪﻋ ي ﻪﺑ شور ﻧوﺪﻫ ﯿ ﮏ هدﺎﻔﺘﺳا ﺪﺷ ﻪﮐ دﺪﻋ 1 ﺮﮕﻧﺎﺸﻧ ﺮﺘﻤﮐ ﯾ ﻦ

ﺘﻣا ﯿ زﺎ و دﺪﻋ 9 ﺮﮕﻧﺎﺸﻧ ﺑﯿ ﺮﺘﺸ ﯾ ﻦ ﺘﻣا ﯿ زﺎ ﺖﺳا . ﺎﻫرﻮﺘﮐﺎﻓ ي ﺴـﺣ ﯽ

درﻮﻣ ﺳرﺮﺑ ﯽ ﻪﻧﻮﻤﻧ ﻞﻣﺎﺷ 5 رﻮﺘﮐﺎﻓ :

،ﮓﻧر ،ﻮـﺑ ،ﻢـﻌﻃ ﺎـﻣورآ و

ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ هدﻮﺑ ﻪﮐ رد ﺎﻬﻧ ﯾ ﺖ ﺬﭘ ﯾ شﺮ ـﻠﮐ ﯽ ﺎـﻨﺒﻣ ي زرا ـﯾ ﺑﺎ ﯽ

ﺴﺣ ﯽ اﺮﺑ ي ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي رد مﺮﻧ راﺰـﻓا Design Expert راﺮـﻗ

ﺖﻓﺮﮔ .

2 - 7 - ﻟﺎﻧآ ﯿﺰ رﺎﻣآ ي

ﺣاﺮﻃ ﯽ ﺎﻣزآ ﯾ

،ﺶ ﻟﺎﻧآ ﯿﺰ ﺎﺘﻧ ﯾ ﺞ و ﻌﺗ ﯿﯿ ﻦ اﺮـﺷ ﯾ ﻂ ﻬﺑ ﯿ ﻪـﻨ ﻟﻮﺗ ـﯿ ﺪ ﻪـﺑ

شور ﺢﻄــﺳ - ﺦــﺳﺎﭘ و ﺎــﺑ هدﺎﻔﺘــﺳا زا مﺮــﻧ راﺰــﻓا Design

Expert ﻪﺨﺴﻧ 6.0.2 مﺎـﺠﻧا ﺖـﻓﺮﮔ . يﺎـﻫﺮﯿﻐﺘﻣ ﻞﻘﺘﺴـﻣ

ﻪـﺑ

ترﻮﺻ ﺖﻈﻠﻏ رﺎﮔآ (x1)

، ﺖﻈﻠﻏ نﺎﺘﻧاز (x2) و هﺮﺘﻧﺎﺴـﻨﮐ بآ

ﺮﯿﻨﭘ (x3) بﺎﺨﺘﻧا ﺪﯾدﺮﮔ و رد عﻮﻤﺠﻣ 20 رﺎﻤﯿﺗ ﺮﺑ سﺎﺳا حﺮﻃ

ﺐﮐﺮﻣ يﺰﮐﺮﻣ ﺰـﮐﺮﻤﺘﻣ هﺪـﺷ ) ( FCCD بﺎـﺨﺘﻧا ﺪـﺷ ﻪـﮐ رد

لوﺪﺟ ) 1 ( ﺶﯾﺎﻤﻧ هداد هﺪﺷ ﺪﻧا . ﺮﯾدﺎـﻘﻣ ﺦـﺳﺎﭘ ﺎـﻫ ﻞﻣﺎـﺷ(y)

ﺪﺻرد

،ﺖﺑﻮﻃر

، pH تاﺮﯿﯿﻐﺗ ﯽﻠﮐ

،ﮓﻧر وaw شﺮﯾﺬـﭘ ﯽـﻠﮐ

ﺎﺑ هدﺎﻔﺘﺳا زا ﮏﯾ لﺪﻣ ﻪﺟرد مود و ﺮﺑ سﺎﺳا يﺎﻫﺮﯿﻐﺘﻣ ﻞﻘﺘﺴﻣ

يزﺎﺴﻟﺪﻣ ﺪﺷ ) لﻮﻣﺮﻓ 3 .(

Table 1 The central composite experimental design employed for optimization of dates puree gummy candy formulation

Independent variables Independent variables

Concentrated Whey ) w/w ( Xanthan

gum ) w/w ( Agar

) w/w (

Run Number

Concentrated Whey ) w/w ( Xanthan

gum ) w/w ( Agar

) w/w (

Run Number

15 0.3

0.6

11

15

0.1

0.9

1

10 0.5

0.6

12

10

0.3

0.6

2

10 0.3

0.3

13

15

0.5

0.9

3

10 0.3

0.6

14

10

0.3

0.9

4

5 0.5

0.3

15

10

0.3

0.6

5

10 0.3

0.6

16

10

0.3

0.6

6

10 0.3

0.6

17

5

0.1

0.9

7

5 0.3

0.6

18

15

0.5

0.3

8

5 0.1

0.3

19

10

0.1

0.6

9

15 0.1

0.3

20

5

0.5

0.9

10

(4)

) 3 (

ﺚﺤﺑ و ﺞﯾﺎﺘﻧ - 3

3 - 1 - تاﺮﯿﯿﻐﺗ ﺖﺑﻮﻃر

دﺎﻘﻣ ﯾﺮ ردp لوﺪﺟ 2 ﺛﺄﺗ ﯿﺮ ﻨﻌﻣ ﯽ راد ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ﻞﻘﺘﺴﻣ (b1, b2,

b3) ار ﻪﺑ ترﻮـﺻ ـﻄﺧ ﯽ ﺮـﺑ ﻣ ـﯿ ناﺰ ﺖـﺑﻮﻃر نﺎﺸـﻧ ـﻣ ﯽ ـﻫد ﺪ

) 001 /0

<

.(p ﺛﺄﺗ ﯿﺮ ﻐﺘﻣ ﯿ ﺎـﻫﺮ ي ﻞﻘﺘﺴـﻣ ﺮـﺑ ﻣ ـﯿ ناﺰ ﺖـﺑﻮﻃر ﻪـﺑ

ترﻮﺻ رادﻮﻤﻧ ﻪﺳ ﺪﻌﺑ ي ﺢﻄﺳ - ﺦﺳﺎﭘ رد ﻞﮑـﺷ 1 نﺎﺸـﻧ هداد

هﺪﺷ ﺖﺳا . ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ

،رادﻮﻤﻧ ﻣ ﯿ ناﺰ ﺖﺑﻮﻃر ﻪﻧﻮﻤﻧ ﺎﻫ ﻪﺑ ﻞﮑـﺷ

ﻨﻌﻣ ﯽ راد ي ﺮﺛﺎﺘﻣ زا ﻣ ﯿ ناﺰ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ﯽﻣ ﺪﺷﺎﺑ و ﺎـﺑ اﺰـﻓا ﯾ ﺶ

اﯾ ﻦ ﻐﺘﻣ ﯿ ﺎﻫﺮ ﺖﺑﻮﻃر ﻪﻧﻮﻤﻧ ﺎﻫ اﺰﻓا ﯾ ﺶ ﯾ ﻪﺘﻓﺎ ﺖﺳا . ﺖﺑﻮﻃر ﺑﯿ ﺮﮕﻧﺎ

ﻣﯿ ناﺰ بآ دازآ ﻪﻧﻮﻤﻧ ﺖـﺳا ﻪـﮐ رد ﺮـﺛا ﮏﺸـﺧ ندﺮـﮐ جرﺎـﺧ

ﻣ ﯽ دﻮﺷ و ﻎﻤﺻ ﺎﻫ ﻪﺑ ﻟد ﯿ ﻞ نﺎﻤﺘﺧﺎﺳ ﻫ ﯿ ﻓورﺪ ﯿﻠ ﯽ دﻮـﺧ ﺎـﻧاﻮﺗ ﯽﯾ

ﺣ ﻆﻔ بآ ﻻﺎﺑ ﯽﯾ ﻪﺘﺷاد ﻪﮐ ﺮﺠﻨﻣ ﻪﺑ اﺰـﻓا ﯾ ﺶ ﺖـﺑﻮﻃر ﻪـﻧﻮﻤﻧ ﺎـﻫ

هﺪﺷ ﺖـﺳا . ﻎﻤـﺻ نﺎـﺘﻧاز و رﺎـﮔآ ﺎـﺑ ﻪـﺟﻮﺗ ﻪـﺑ ﺻﻮﺼـﺧ ﯿ تﺎ

دﺮﮑﻠﻤﻋ ي ﻪﺑ ناﻮﻨﻋ ﺎﭘﯾ هﺪﻨﻨﮐراﺪ و ﺖﻬﺟ ﻆﻔﺣ ﺖﺑﻮﻃر دﻮـﺟﻮﻣ

رد ﻓ ﯿ ﺎﻫﺮﺒ ي لﻮﺼﺤﻣ درﻮﻣ

،ﺮﻈﻧ رد ـﺳﻻﻮﻣﺮﻓ ﯿ نﻮ داﻮـﻣ اﺬـﻏ ﯽﯾ هدﺎﻔﺘﺳا

ﻣ ﯽ دﻮﺷ ] 8 [.

ﺎﺑ اﺰﻓا ﯾ ﺶ ﺪﺻرد بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ـﯿﻧ ﺰ

ﻣﯿ ناﺰ ﺖﺑﻮﻃر ﻪﻧﻮﻤﻧ ﺎﻫ ﺪﻧور اﺰﻓا ﯾ ﺸ ﯽ ﻪﺘﺷاد ﺖﺳا ) ﻞﮑﺷ 1B .(

ﮐﺮﺗ ﯿ ﺐ ﺷ ﯿﻤ ﯿﺎ ﯽﯾ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ اراد ي ﺑﯿ ﺶ زا 10 ﺪـﺻرد

ﻧزو ﯽ ﺌﺗوﺮﭘ ﯿ ﻦ ﺖﺳا . ﻦﯾﺮﺘﻤﻬﻣ ﺖﯿﺻﻮﺼﺧ ﯽﮑﯾﺰﯿﻓ

ﻦﯿﺌﺗوﺮـﭘ ﺎـﻫ

بﺬﺟ بآ ﯽﻣ ﺪﺷﺎﺑ اﯾ ﻦ ﺪﭘ ﯾ هﺪ ﻪﻧ ﺎﻬﻨﺗ ﺮﺑ نﺎﻤﺘﺧﺎـﺳ ﻓ

ﯿﺰ ﯾ ـﮑ ﯽ و

ﺻﻮﺼﺧ ﯿ تﺎ اﺮﻓ ﯾ ﺪﻨ ي هدﺎﻣ اﺬـﻏ ﯽﯾ وﺎـﺣ ي ﺌﺗوﺮـﭘ ﯿ ﻦ ﻤﻋ ﯿ ﺎـﻘ ﺮـﺛا

ﻣ ﯽ دراﺬﮔ ﻪﮑﻠﺑ زا ﻪﻄﻘﻧ ﺮﻈﻧ دﺎﺴﻓ هدﺎﻣ اﺬﻏ ﯽﯾ ﻧﯿ ﺰ ﻪﺑ ﻟد ﯿ ﻞ ﺛﺎﺗ ﯿﺮ ي

ﻪﮐ ﺮﺑ ور ي ﻟﺎﻌﻓ ـﯿ ﺖ بآ دراد ﺴـﺑ ﯿ رﺎ ﺰﺋﺎـﺣ ﻤﻫا ـﯿ ﺖ ﺖـﺳا ] 9 [.

بﺬــﺟ بآ رد ﺢﻄــﺳ ﺌﺗوﺮــﭘ ﯿ ﻦ

ًﺎــﺳﺎﺳا زا ﺮﻃ ــﯾ ﻖ ﭘﯿ ﺎﻫﺪــﻧﻮ ي

ﻫﯿ ﻧژورﺪ ﯽ ترﻮﺻ ﻣ ﯽ ﮔﯿ دﺮ . ﻻﺎﻤﺘﺣا رد اﯾ ﻦ ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ بﺬﺟ

ﻂﺳﻮﺗ ﺠﻧز ﯿ هﺮ ﺌﺗوﺮﭘ ﯿﻨ ﯽ رد ﺣﺎﻧ ﯿﻪ ﭘﯿ ﺪـﻧﻮ ي ترﻮـﺻ ـﻣ ﯽ ﮔ ـﯿ دﺮ .

اﺰﺧ ﯽﯾ لﻮﭘ و نارﺎﮑﻤﻫ ) 2012 ( ﺎﺘﻧ ﯾ ﺞ ﻬﺑﺎﺸﻣ ﯽ ار رد درﻮﻣ ﺛﺎﺗ ﯿﺮ

راﻮﮔ ﺮﺑ ﺖﺑﻮﻃر ﺘﺳﺎﭘ ﯿ ﻞ ﻟﻮﺗ ﯿ ﺪ هﺪﺷ ﺮﺑ ﺎﭘﯾ ﻪ هرﻮﭘ ﮐ ﯿﻮ ي شراﺰـﮔ

ﺪﻧداد ] 10 [.

ﺎﺘﻧ ﯾ ﺞ ﻠﺧ ﯿﻠ ﯿ نﺎ و نارﺎﮑﻤﻫ ) 2013 ( نﺎﺸﻧ داد ﺪـﻧ ﺎـﺑ

اﺰــﻓا ﯾ ﺶ ﻎﻤــﺻ نﺎــﺘﻧاز رد ــﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﺘــﺳﺎﭘ ﯿ ﻞ ﺒﻟﺎــﻃ ﯽ ﻣ ــﯿ ناﺰ

ﺖﺑﻮﻃر ﻪﻧﻮﻤﻧ ﺎﻫ ﺪﻧور ﻓا اﺰ ﯾ ﺸ ﯽ ﺪﻨﻫاﻮﺧ دراد ] 11 [.

Table 2 Regression coefficients, R² and p values for four dependent variables for dates puree gummy candy formulation

Regression coefficient Moisture (%) pH aw ∆E

b0 36.95 3.47 0.67 36.68

b1 2.53*** 0.029 -0.017*** -0.32

b2 6.45*** -0.076 -0.030*** 1.59

b3 3.6*** -0.37*** -0.030*** 13.53***

R² 0.91 0.94 0.92 0.89

Lack of Fit 0.091 0.107 0.119 0.088

p <0.0001 <0.0001 <0.0001 <0.0001

Subscripts: 1= Agar concentration, 2= Xanthan gum concentration, 3=Concentrated whey.

 Significan at 0.05 level, ** Significan at 0.01 level, *** Significan at 0.001 level.



Fig 1 Response surface for moisture of gummy candy as function of (A) Xanthan gum and Agar and (B) Concentrated whey

(5)

3 - 2 - تاﺮﯿﯿﻐﺗ pH

ﺮﺛا ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ﻞﻘﺘﺴﻣ ﻪﺑ ترﻮﺻ ﻄﺧ ﯽ دﺎـﻘﻣ ﯾﺮ ردp لوﺪـﺟ 2

نﺎﺸﻧ هداد هﺪﺷ ﺖﺳا . نﺎﻤﻫ رﻮﻃ ﻪﮐ هﺪﻫﺎﺸﻣ ﻣ ﯽ ،دﻮـﺷ ﺎـﻬﻨﺗ ﺮـﺛا

ﻣﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ـﻠﻐﺗ ﯿ ﻆ هﺪـﺷ (b3) ﺮـﺑ ـﻨﻌﻣpH ﯽ راد ـﻣ ﯽ ـﺷﺎﺑ ﺪ

) 001 /0

<

(،p ﺎﻣا ﺪﺻرد رﺎـﮔآ (b1) و نﺎـﺘﻧاز (b2) ﺎـﺑ دﻮـﺟو

ﯽﮐﺪﻧا ﺮﯿﯿﻐﺗ رد ناﺰﯿﻣ ﺛﺄﺗpH ﯿﺮ ﻨﻌﻣ ﯽ راد ي ﺮﺑ اﯾ ﻦ رﻮﺘﮐﺎﻓ راﺪﻧ ﻧﺪ )

ﻞﮑﺷ 2 (.

نﺎﻤﻫ رﻮﻃ ﻪﮐ ﻪﻈﺣﻼﻣ ﻣ ﯽ دﻮﺷ ﺎﺑ اﺰﻓا ﯾ ﺶ ﻣ ﯿ ناﺰ بآ

ﻨﭘﯿ ﺮ ﻠﻐﺗ ﯿ ﻆ

،هﺪﺷ ﺪﻧورpH

ﺸﻫﺎﮐ ﯽ دراد . ﻟد ﯿ ﻞ اﯾ ﻦ ﻐﺗ ـﯿﯿ تاﺮ ار

ﻣ ﯽ ناﻮﺗ اﯾ ﻦ ﻪﻧﻮﮔ ﺑﯿ نﺎ

،دﺮﮐ ﻪﮐ رد ﺮﺛا ﺮﯿﻤﺨﺗ و ﻦﯿﻨﭽﻤﻫ ـﻠﻐﺗ ﯿ ﻆ

بآ ﻨﭘ ﯿﺮ ﻪﺑ شور ﺗراﺮﺣ ﯽ زﻮﺘﮐﻻ دﻮﺟﻮﻣ رد بآ ﻨﭘ ﯿﺮ ﻪـﺑ ـﺳا ﯿ ﺪ

ﺘﮐﻻ ﯿ ﮏ ﺗ ﺪﺒ ﯾ ﻞ ﻣ ﯽ ددﺮﮔ . رد ﺘﻧ ﯿ ﻪﺠ ﺳا ﯿ ﺪ ﺘﮐﻻ ﯿ ﮏ دﻮـﺟﻮﻣ رد بآ

ﻨﭘﯿ ﺮ ﺮﺠﻨﻣ ﻪﺑ ﺶﻫﺎﮐ ﻪﻧﻮﻤﻧpH

ﺎﻫ دﺮﮔ ﯾ هﺪ ﺖﺳا ] 7 [.

Fig 2 Response surface for pH of gummy candy as function of (A) Xanthan gum and Agar and (B) Concentrated whey

3 - 3 - تاﺮﯿﯿﻐﺗ ﻟﺎﻌﻓ

ﯿ ﺖ بآ

بآ ﻪﺑ ناﻮﻨﻋ ﯾ ﮏ ءﺰﺟ اﺬﻏ ﯾ ﯽ ﺮـﺑ و ﯾ ـﮔﮋ ﯽ ﺎـﻫ ي ﻓ ﯿﺰ ﯾ ـﮑ ﯽ داﻮـﻣ

اﺬــﻏ ﯽﯾ ﺛﺄــﺗ ﯿﺮ دراد ﻪــﮐ ا ــﯾ ﻦ ﺛﺄــﺗ ﯿﺮ ــﺷﺎﻧ ﯽ زا ﺶﻨﮑﻤﻫﺮــﺑ ــﺑ

ﯿ ﻦ

ﺎﻫﻮﮑﻟﻮﻣ ي بآ و ﺎﺳ ﯾﺮ اﺰﺟا ي هﺪﻧزﺎﺳ اﺬﻏ ﯽﯾ ﯽﻣ ﺪﺷﺎﺑ . ﺖﻌـﺳو

و ترﺪﻗ ﺶﻨﮑﻤﻫﺮﺑ ﺎﻫ

ﻪﺘﺴﺑاو ﻪﺑ ﮐﺮﺗ ﯿ تﺎـﺒ ـﺷ ﯿﻤ ﯿﺎ ﯽﯾ و اﺮـﺷ ﯾ ﻂ

بآ رد هدﺎﻣ اﺬﻏ ﯽﯾ ﯽﻣ ﺪﺷﺎﺑ . اﺮﺑﺎـﻨﺑ ﯾ ﻦ ﺴـﺑ ﯿ رﺎ ي ا ز وﯾ ـﮔﮋ ﯽ ﺎـﻫ ي

ﻓﯿ ﺰﯾ ﮑ ﯽ هدﺎﻣ اﺬﻏ ﯽﯾ رد طﺎﺒﺗرا ﺎـﺑ ﻟﺎﻌﻓ ـﯿ ﺖ ـﺑآ ﯽ ـﻣ ﯽ ﺪـﺷﺎﺑ و رد

ﻮﺘﺤﻣ ي بآ ﺋﺎﭘ ﯿ ﻦ ﺶﻨﮑﻤﻫﺮﺑ ـﺑﯿ

ﻦ ﺎـﻫﻮﮑﻟﻮﻣ ي بآ و ﮐﺮﺗ ﯿ تﺎـﺒ

اﺬﻏ ﯽﯾ تﺪﺷ ﻣ ﯽ ﯾ ﺪﺑﺎ ] 12 [.

ﺮﺑ سﺎـﺳا ﺎـﺘﻧ ﯾ ﺞ ﻘﺤﺗ ـﯿ ﻖ ﺮـﺑﻻ ي و

ﻮﮔ ﯽﯾ درﺎﭼ ) 2003 ( ﯽﻧﺎﻣز ﻪﮐ ﻟﺎﻌﻓ ﯿ ﺖ ﺑآ ﯽ ﺮﺗﻻﺎﺑ ﺪﺷﺎﺑ ﻪﺑ ﻟد ـﯿ ﻞ

ﻟﻼﺣ ﯿ ﺖ ﺑﯿ ﺮﺘﺸ هدﺎﻣ ﻢﻌﻃ از رد بآ دورو ﻪـﺑ زﺎـﻓ رﺎـﺨﺑ ﺶﻫﺎـﮐ

ﯾ ﻪﺘﻓﺎ و ر ﺎﺳﺎﻫ يز ﻢﻌﻃ ﺮﺘﻤﮐ ترﻮﺻ ﻣ ﯽ ﺬﭘ ﯾ دﺮ ] 13 [.

رﻮﻄﻧﺎـﻤﻫ

ﻪﮐ رد لوﺪﺟ 2 هﺪﻫﺎﺸﻣ ﻣ ﯽ دﻮﺷ ﻐﺘﻣ ﯿ ﺎـﻫﺮ ي ﻞﻘﺘﺴـﻣ (b1, b2,

b3) ﻪﺑ ترﻮﺻ ﻄﺧ ﯽ ﯽﻨﻌﻣ ﺮﯿﺛﺄﺗ راد ﺮﺑ ﻣ ﯿ ناﺰ ﻟﺎﻌﻓ ﯿ ﺖ بآ نﺎﺸـﻧ

ﻣ ﯽ ﺪﻨﻫد ) 001 /0

<

.(p ﺛﺄﺗ ﯿﺮ ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ﻞﻘﺘﺴﻣ ﺮﺑ ﻟﺎﻌﻓ ﯿ ﺖ بآ ﻪﺑ

ترﻮﺻ رادﻮﻤﻧ ﻪﺳ ﺪﻌﺑ ي ﺢﻄﺳ - ﺦﺳﺎﭘ رد ﻞﮑـﺷ 3 نﺎﺸـﻧ هداد

هﺪﺷ ﺖﺳا . ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ ﻦﯾا

،رادﻮﻤﻧ ﺮﺛا رﺎﮔآ و نﺎﺘﻧاز ﺮـﯿﻧ بآ و هﺪﺷ ﻆﯿﻠﻐﺗ

ور ي ﻟﺎﻌﻓ ﯿ ﺖ بآ ﻪﻧﻮﻤﻧ ﺎﻫ ﻨﻌﻣ ﯽ راد و سﻮﮑﻌﻣ ﺖﺳا

ﺖـﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ بآ ﺖﯿﻟﺎﻌﻓ ﺎﻫرﻮﺘﮐﺎﻓ ﻦﯾا ﺶﯾاﺰﻓا ﺎﺑ و . ا

ـﯾ ﻦ

ﺮﻣا ﻪﺑ ﺮﻃﺎﺧ ﺶﻫﺎﮐ رﺎﺸﻓ رﺎﺨﺑ ﻂﺳﻮﺗ

،رﺎﮔآ نﺎـﺘﻧاز و بآ ﻨﭘ ـﯿ ﺮ

ﯽﻣ ﺪﺷﺎﺑ رﺎـﮔآ. و نﺎـﺘﻧاز رد هوﺮـﮔ ـﻫ يﺎ ـﺒﻄﻗ ﯽ دﻮـﺧ يﺎﻫﺪـﻧﺎﺑ

ﻫﯿ ﻧژورﺪ ﯽ ﮑﺸـﺗ ﯿ ﻞ ـﻣ ﯽ ﺪـﻨﻫد و بآ ﻞـﺑﺎﻗ دﺎـﻤﺠﻧا دﻮـﺟﻮﻣ رد

ﺳ ﯿ ﻢﺘﺴ ار ﻏ ﯿ ﻞﺑﺎﻗﺮ سﺮﺘﺳد هدﻮﻤﻧ و ﻪﺑ اﯾ ﻦ ﺗﺮﺗ ﯿ ﺐ ﻟﺎﻌﻓ ـﯿ ﺖ بآ

لﻮﺼﺤﻣ ﺶﻫﺎﮐ ﻣ ﯽ ﯾ ﺪﺑﺎ . ﭘ ﯿ ازﺎ و ﺟ ﯿ ﻠﮕ ﯽ ) 2009 ( ﻃ ﯽ ﺸـﻫوﮋﭘ ﯽ

ﻪﮐ رد ﻤﻫ ﯿ ﻦ ﺎﺘﺳار مﺎﺠﻧا

،ﺪﻧداد ﺑﯿ نﺎ ﺪﻧدﻮﻤﻧ ﺎﺑ اﺰﻓا ﯾ ﺶ ﻣ ـﯿ ناﺰ و

ﺖــﻈﻠﻏ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ــﯿ

،ﺎﻫﺪ ﺪــﺷ ت ﺪــﻧﺎﺑ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ــﯿ ﺎﻫﺪ ﺎــﺑ

لﻮﮑﻟﻮﻣ ﺎﻫ ي بآ اﺰﻓا ﯾ ﺶ ﻣ ﯽ ﯾ ﺪﺑﺎ و ﺎﻬﻧ ﯾ ﺎـﺘ ﺶﻫﺎـﮐ ﻟﺎﻌﻓ ـﯿ ﺖ بآ

ﻪﻧﻮﻤﻧ ﺎﻫ ار ﻪﺑ لﺎﺒﻧد ﺪﻫاﻮﺧ ﺖﺷاد ] 14 [.

ﻨﭽﻤﻫ ﯿ ﻦ ﺎﺘﻧ ﯾ ﺞ ﻬﺷ ﯿ ﺪ ي

و نارﺎـــﮑﻤﻫ )

2011 ( نﺎﺸـــﻧ داد ﻪـــﮐ ﺎـــﺑ اﺰـــﻓا ﯾ ﺶ ﺖـــﻈﻠﻏ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﺗﻻژ ﯿ ﻦ و

،ﻪﺘﺳﺎﺸﻧ ﻟﺎﻌﻓ ﯿ ﺖ بآ ﺘﺳﺎﭘ ﯿ ﻞ ﻣ ﯿ هﻮ ا ي

ﺳ ﯿ ﺐ ﺶﻫﺎﮐ ﻣ ﯽ ﯾ ﺪﺑﺎ ] 15 [.

ﺎﺘﻧ ﯾ ﺞ ﻠﺧ ﯿﻠ ﯿ نﺎ و نارﺎـﮑﻤﻫ ) 2011 (

ﻧ ــﯿ ﺰ نﺎﺸــﻧ داد ﺎــﺑ اﺰــﻓا ﯾ ﺶ ﻣ ــﯿ ناﺰ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ــﯿ ﺪ ــﺘﮑﭘ ﯿ ﻦ رد

ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﺘﺳﺎﭘ ﯿ ﻞ ﺒﻟﺎﻃ ﯽ ﺮﺠﻨﻣ ﻪﺑ ﺶﻫﺎﮐ ﻟﺎﻌﻓ ﯿ ﺖ بآ ﻪﻧﻮﻤﻧ ﺎﻫ

ﻣ ﯽ ﮔ ددﺮ ] 16 .[

(6)

Fig 3 Response surface for aw of gummy candy as function of (A) Xanthan gum and Agar and (B) Concentrated whey

3 - 4 - تاﺮﯿﯿﻐﺗ ﺺﺧﺎﺷ

ﮓﻧر ﻞﮐ

ﮓﻧر ﻞﻣﺎﻋ ﺮﺛﺆﻣ رد ﺐﻠﺟ ﺮﻈﻧ و بﺎﺨﺘﻧا هدﺎﻣ ﯽﯾاﺬـﻏ ﺖـﺳا و

دﻮﺟو نآ رد ﺺﯿﺨﺸﺗ ﻊﯾﺮﺳ شﺮﯾﺬﭘ ﯽﯾﺎﻬﻧ ﺮﻫ هدرواﺮﻓ ﯽﯾاﺬﻏ

ﺮﺛﺆﻣ ﯽﻣ

،ﺪﺷﺎﺑ اﺮﯾز ﮓﻧر ﺚﻋﺎﺑ ﺖﯿﺑاﺬﺟ هدﺎﻣ ﯽﯾاﺬـﻏ ﯽـﻣ ددﺮـﮔ

] 17 .[

رد ﻦﯾا ﻖﯿﻘﺤﺗ ﺺﺧﺎـﺷ ﻦﯾﺪـﺑ ﺎـﻣﺮﺧ هرﻮـﭘ ﯽـﮕﻧر يﺎـﻫ

دﻮﺑ ترﻮﺻ )

216 / 18

= ،L*

477 /3

= ،a*

963 / 12

= (b*

زا ﻪﮐ

نآ ﺎﻫ ﻪﺑ ناﻮﻨﻋ ﮓـﻧر ﺺﺧﺎـﺷ رد ﻪﺒـﺳﺎﺤﻣ E هدﺎﻔﺘـﺳاΔ ﺪـﺷ .

ﺮﯾدﺎﻘﻣ ردp لوﺪﺟ 2 ﺮﯿﺛﺄﺗ ﯽﻨﻌﻣ راد هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ بآ ار

ﻪـﺑ

ترﻮﺻ ﯽﻄﺧ ﺮﺑ ﮓﻧر ﻞﮐ نﺎﺸﻧ ﯽﻣ ﺪﻨﻫد ) 001 /0

<

(p ﺮﯿﺛﺎﺗ ﯽﻟو

ﯽﻨﻌﻣ ﮓﻧر ﺺﺧﺎﺷ ﺮﺑ رﺎﮔآ و نﺎﺘﻧاز يﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ

دﻮﺒﻧ راد .

ﯿﻨﭽﻤﻫ ﻦ ﺮﯿﺛﺄﺗ يﺎﻫﺮﯿﻐﺘﻣ ﻞﻘﺘﺴﻣ ﺮﺑ ناﺰﯿﻣ ﮓﻧر ﻞﮐ ﻪـﺑ ترﻮـﺻ

رادﻮﻤﻧ ﻪﺳ يﺪﻌﺑ ﺢﻄـﺳ - ﺦـﺳﺎﭘ رد ﻞﮑـﺷ 4 نﺎﺸـﻧ هداد هﺪـﺷ ﺖﺳا

. ﺎﺑ ﻪﺟﻮﺗ ﻪﺑ

،رادﻮﻤﻧ ناﺰﯿﻣ ﮓﻧر ﻞﮐ ﻪﻧﻮﻤﻧ ﺎﻫ ﺮﺛﺎﺘﻣ زا ناﺰﯿﻣ

بآ ﺮﯿﻨﭘ ﻆﯿﻠﻐﺗ هﺪﺷ ﯽﻣ ﺪﺷﺎﺑ و ﺎﺑ ﺶﯾاﺰﻓا ﻦـﯾا ﺮـﯿﻐﺘﻣ ﺺﺧﺎـﺷ

ﮓﻧر ﻞﮐ ﻓﺎﯾ ﺶﯾاﺰﻓا ﻪﺘ

ﺖﺳا . زا ﯽﯾﺎﺠﻧآ ﻪﮐ ﮓﻧر بآ ﭘ ﺮﯿﻨ ﻆﯿﻠﻐﺗ

هﺪﺷ ﻦﺷور و ﻞﯾﺎﻤﺘﻣ ﻪﺑ ﺪﯿﻔﺳ ﯽﻣ ﺪﺷﺎﺑ ﺶﯾاﺰﻓا ﺺﺧﺎـﺷ ﮓـﻧر

ﻞﮐ رد ﺮﺛا ﻪﻓﺎﺿا ندﺮـﮐ نآ ﻪـﺑ نﻮﯿـﺳﻻﻮﻣﺮﻓ ﺶﯾاﺰـﻓا ﻞـﯿﻟد ﻪـﺑ

ﺺﺧﺎﺷ ﻞﺑﺎﻗL*

ﻪﯿﺟﻮﺗ ﯽﻣ ﺪﺷﺎﺑ . ﻪﺘﻓﺎﯾ يﺎﻫ ﺶﻫوﮋﭘ يﺎﻫ ﺮﮕﯾد

ﯽﮐﺎــﺣ زا نآ ﺖــﺳا ﺶﯾاﺰــﻓا ﺖــﻈﻠﻏ يﺎﻫﺪــﯿﺋﻮﻠﮐورﺪﯿﻫ

،رﺎــﮔآ

،ﻦﯿﺘﮑﭘ

،نﻻژ نﺎﻨﯿﮔارﺎﮐ و ﻦﯿﺗﻻژ رد ﺖﺒﺴﻧ ﺎﻫ ي توﺎـﻔﺘﻣ ﺐﺒـﺳ

ﺶﻫﺎﮐ تﺪﺷ ﮓـﻧر و ﺖﯿﻓﺎﻔـﺷ لژ ﺎـﻫ ﯽـﻣ دﻮـﺷ ] 19 - 18 [.

زا

ﯽﻓﺮﻃ ﺞﯾﺎﺘﻧ ﯽﯾاﺰﺧ و نارﺎﮑﻤﻫ ) 2012 (،

نﺎﺸﻧ داد ﻪـﮐ ﺶﯾاﺰـﻓا

ﺖﻈﻠﻏ رﺎﮔآ و راﻮﮔ رد نﻮﯿﺳﻻﻮﻣﺮﻓ ﻞﯿﺘﺳﺎﭘ

يﻮﯿﮐ ﭻﯿﻫ يﺮﯿﺛﺎـﺗ

ﺮﺑ يﺎﻫﺮﺘﻣارﺎﭘ ﯽﮕﻧر

ﻪﺘﺷاﺪﻧ ﺖﺳا ] 10 [.

Fig 4 Response surface for ∆E of gummy candy as function of (A) Xanthan gum and Agar and (B) Concentrated whey.

3 - 5 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ

ﻟﺎﻧآ ﯿﺰ ﺴﺣ ﯽ ﺐﻠﻏا رد ﻞﺣاﺮﻣ ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ هدروآﺮﻓ ﺎﻫ ي ﺪﺟ ﯾﺪ ﯾ ﺎ

ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي هدروآﺮﻓ ﺎﻫ ي دﻮﺟﻮﻣ ﻪﺑ رﺎﮐ ﻣ ﯽ دور و اﯾ ﻦ ﺖﺻﺮﻓ ار

ﻢﻫاﺮﻓ ﻣ ﯽ دروآ ﻪﮐ ﺰﺠﺗ ﯾﻪ ﻠﻣﺎﮐ ﯽ زا و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺘﻓﺎﺑ ﯽ ﻞﺑﺎﻗ كرد ﻂﺳﻮﺗ

ساﻮﺣ نﺎﺴﻧا زا داﻮﻣ اﺬﻏ ﯽﯾ ﺖﺳﺪﺑ آ ﯾﺪ ] 20 [.

رد لوﺪﺟ

3 ﺮﺛا ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ﻞﻘﺘﺴﻣ ﻪﺑ ترﻮﺻ ﻄﺧ ﯽ

، ترﺎﺒﻋ ﻪـﺟرد مود و

ﻢﻫﺮﺑ ﺶﻨﮐ ﺎﻬﻧآ ﺮﺑ ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ نﺎﺸﻧ هداد هﺪﺷ ﺖﺳا . نﺎﻤﻫ رﻮﻃ

ﻪﮐ هﺪﻫﺎﺸﻣ ﻣ ﯽ

،دﻮﺷ ﺮﯿﺛﺎـﺗ ﺖﺤﺗ ﯽﻄﺧ ترﻮﺻ ﻪﺑ ﯽﻠﮐ شﺮﯾﺬﭘ

(7)

ﺶﻨﮑﻤﻫﺮﺑ و هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ بآ ﺪﺻرد رﺎﮔآ ﺪﺻرد

- و نﺎﺘﻧاز

نﺎﺘﻧاز - ﻞﻘﺘﺴـﻣ ﺮـﯿﻐﺘﻣ ﻪﺳ ﺮﻫ مود ﻪﺟرد و هﺪﺷ ﻆﯿﻠﻐﺗ ﺮﯿﻨﭘ بآ

دراد راﺮﻗ )

001 /0

<

.(p رد ﻞﮑﺷ 5 ﻣ ﯽ ناﻮﺗ ﺪﻧور ﺛﺄﺗ ﯿ راﺬـﮔﺮ ي

ﻐﺘﻣ ﯿ ﺎﻫﺮ ي ﻞﻘﺘﺴﻣ ﺮﺑ ﻣ ﯿ ناﺰ ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ ار هﺪﻫﺎﺸﻣ دﻮﻤﻧ . نﺎﻤﻫ

رﻮﻃ ﻪﮐ ﻪﻈﺣﻼﻣ ﻣ ﯽ دﻮﺷ ﻪﺑ رﻮﻃ ﻠﮐ ﯽ رد حﻮﻄـﺳ ﻻﺎـﺑ و ﺎـﭘ ﯿﯾ ﻦ

ﻐﺘﻣ ﯿ ﺎﻫﺮ ي نﺎﺘﻧاز و رﺎﮔآ ﻣ ﯿ ناﺰ ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ ﺖﺒﺴـﻧ ﻪـﺑ حﻮﻄـﺳ

ﻣﯿ ﻪﻧﺎ ﺮﺘﻤﮐ هﺪﺷ

،ﺖﺳا ﻪﮐ نﺎﺸﻧ هﺪﻨﻫد اﯾ ﻦ ﯽﻣ ﺪﺷﺎﺑ ﻪـﮐ حﻮﻄـﺳ

ﺎﭘ ﯿﯾ ﻦ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ﻪﺑ لﺎﻤﺘﺣا ز ﯾ دﺎ ﻪﺘﺴﻧاﻮﺘﻧ ﺪﻧا و ﯾ ﮔﮋ ﯽ ﺘﻓﺎﺑ ﯽ و

ﻟژ ﯽ ﺒﺳﺎﻨﻣ ﯽ ﻢﻫاﺮﻓ ﺪﻨﻨﮐ ﻨﭽﻤﻫ ﯿ ﻦ رد ﺎﻫﺪﺻرد ي ﻻﺎﺑ ﻻﺎﻤﺘﺣا ﻪـﺑ

ﻟد ﯿ ﻞ ﺪـﻧﺎﺑ نﺪـﺷ ﻞـﻣاﻮﻋ اﯾ دﺎـﺠ هﺪـﻨﻨﮐ ﻢـﻌﻃ و ﺎـﻣورآ ـﺳﻮﺑ ﯿ ﻪﻠ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ و ﺘﻔﺳ ﯽ ﺖﻓﺎﺑ اﯾ ﻦ ﺘﻣا ـﯿ زﺎ ﺶﻫﺎـﮐ ﯾ ﻪـﺘﻓﺎ ﺖـﺳا .

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ﻪﻧ ﺎﻬﻨﺗ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ و ماﻮﻗ ار حﻼﺻا ـﻣ ﯽ ،ﺪـﻨﻨﮐ

ﺐﻠﻏا ﺮﺑ تﺪﺷ

،ﻮﺑ ﻢﻌﻃ و ﺎﻣورآ ﻧ ـﯿ ﺰ ﺛﺄـﺗ ﯿﺮ ـﻣ ﯽ ﺪـﻧراﺬﮔ ] 21 [.

ﺪﻧﻻﻮﺑ و نارﺎﮑﻤﻫ ) 2006 (،

ـﻃ ﯽ ﺸـﻫوﮋﭘ ﯽ ﺮـﺑ يور لژ يﺎـﻫ

ﺗﻻژ ﯿ ﻦ و ﺘﮑﭘ ﯿ ﻦ رﺎﻬﻇا ﺪﻨﺘﺷاد ﻪﮐ يزﺎﺳﺎﻫر ﻢﻌﻃ ﻪﺑ رﻮﻃ ـﻨﻌﻣ ﯽ

يراد ﺎﺑ ﺖﻓﺎﺑ لژ رد طﺎﺒﺗرا ﺖﺳا ] 22 [.

رد عﻮﻤﺠﻣ اﯾ ﻦ ﺎـﻗو ﯾ ﻊ

ﻣ ﯽ ﺪﻧاﻮﺗ ﺚﻋﺎﺑ ﺶﻫﺎﮐ ﺘﻣا ﯿ زﺎ ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ رد ﻪﻧﻮﻤﻧ يﺎﻫ يوﺎـﺣ

دﺎﻘﻣ ﯾﺮ يﻻﺎﺑ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ددﺮﮔ . رد درﻮﻣ ﻣ ﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ

هﺪﺷ ﻧﯿ ﺰ ﻪﺑ ﻤﻫ ﯿ ﻦ ترﻮﺻ دﻮـﺑ و دوﺪـﺣ ﻣ ﯿ ﻪـﻧﺎ ﺮـﺘﻬﺑ ﯾ ﻦ ﺘﻣا ـﯿ زﺎ ﺬﭘ

ﯾ شﺮ ﻠﮐ ﯽ ار ﺪﻨﺘﺷاد . رد حﻮﻄﺳ ﺎﭘ ﯿﯾ ﻦ ﻻﺎﻤﺘﺣا ﻢـﻌﻃ ـﺷ ﯿﺮ ﯾ ﻦ

ﺎﻣﺮﺧ ﺧ ﯿﻠ ﯽ ﺐﻟﺎﻏ ﺖﺳا و رد حﻮﻄﺳ ﻻﺎﺑ ﻪﺑ ﻟد ﯿ ﻞ ﺳا ﯿ ﺪ ﯾ ﻪﺘ ﻻﺎﺑ ي

بآ ﻨﭘ ﯿﺮ ﻢﻌﻃ و ﺎﻣورآ ي شﺮﺗ ﺐﻟﺎﻏ هﺪـﺷ ﻪـﮐ اﺮـﺑ ي زرا ﯾ نﺎـﺑﺎ

ﺎﺷﻮﺧ ﯾ ﺪﻨ هدﻮﺒﻧ

،ﺖﺳا ﺎﻣا حﻮﻄﺳ دﺰﻧ ﯾ ﮏ ﻪﺑ ﻣ ﯿ ﻪﻧﺎ ﺑﯿ ﺮﺘﺸ ﯾ ﻦ ﺘﻣا ﯿ زﺎ

ار ﺐﺴﮐ ﺪﻧدﺮﮐ .

Table 3 Regression coefficients, R² and p values for overall acceptability of dates puree

gummy candy formulation

Regression coefficient Overall acceptability

b0 7.22

b1 -0.15

b2 -0.70

b3 -0.074***

b12 -0.64***

b13 0.0083

b23 0.17***

-0.23**

-0.82*

-1.06***

R² 0.97

Lack of Fit 0.511

p <0.0001

Subscripts: 1= Agar concentration, 2= Xanthan gum concentration, 3=Concentrated whey.

* Significan at 0.05 level, ** Significan at 0.01 level, *** Significan at 0.001 level.

Fig 5 Response surface for overall acceptability of gummy candy as function of (A) Xanthan gum and Agar and (B) Concentrated whey.

3 - 6 - ﺘﻧﯿ ﻪﺠ ﮔ ﯿﺮ ي ﺎﻬﻧ ﯽﯾ

رد ﻦﯾا ﻘﺤﺗ ﯿ ﻖ ﻪﺑ رﻮﻈﻨﻣ ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي اﺮﺷ ﯾ ﻂ ﻟﻮﺗ ﯿ ﺪ ﻞﯿﺘﺳﺎﭘ ﺮﺑ ﺎﭘ ﯾﻪ

ﺎﻣﺮﺧ و بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ

،هﺪﺷ زا شور ﺢﻄـﺳ - ﺦـﺳﺎﭘ هدﺎﻔﺘـﺳا

،ﺪــﺷ ﺪــﺑ ﯾ ﻦ رﻮــﻈﻨﻣ زا ﺎــﻫرﻮﺘﮐﺎﻓ ي ﻓ ﯿﺰ ﯾ ــﺷﻮﮑ ﯿﻤ ﯿﺎ ﯽﯾ )

،ﺖــﺑﻮﻃر

ﻟﺎﻌﻓ ﯿ ﺖ

،بآ (،pH ﺴﺣ ﯽ ) ﺬﭘ ﯾ شﺮ ﮐ ﻠ ﯽ ( و ﺺﺧﺎﺷ ﮓﻧر ﻞـﮐ

ﻪﺑ ناﻮﻨﻋ ﺦـﺳﺎﭘ ) ﻐﺘﻣ ﯿ ﺎـﻫﺮ ي ﻪﺘﺴـﺑاو ( هدﺎﻔﺘـﺳا دﺮﮔ ـﯾ ﺪ.

رد ا ـﯾ ﻦ

،ﺶﻫوﮋﭘ اﺮﺷ ﯾ ﻂ ﻟﻮﺗ ﯿ ﺪ ﻞﯿﺘﺳﺎﭘ ) ﺖﻈﻠﻏ ﻎﻤﺻ ﺎﻫ ي نﺎﺘﻧاز و رﺎﮔآ و

ﻨﭽﻤﻫ ﯿ ﻦ ﻣ ﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ـﻠﻐﺗ ﯿ ﻆ هﺪـﺷ ( اﺮـﺑ ي ﺖـﺳد ـﯾ ﺑﺎ ﯽ ﻪـﺑ

ﺮﺜﮐاﺪﺣ ﻣ ﯿ ناﺰ ﺌﺗوﺮﭘ ﯿ ﻦ و ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ و ﺺﺧﺎﺷ ﮓﻧر ﻞﮐ ﻬﺑ ﯿ ﻪﻨ

زﺎﺳ ي ﺪﺷ . ﻨﭽﻤﻫ ﯿ ﻦ ﺎﺳ ﯾﺮ ﺦﺳﺎﭘ ﺎﻫ رد ﻞـﺧاد هدوﺪـﺤﻣ ﺖـﺳﺪﺑ

هﺪﻣآ رد ﺎﻣزآ ﯾ ﺶ ﺖﻬﺟ ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي رد ﺮﻈﻧ ﻪﺘﻓﺮﮔ ﺪﻧﺪﺷ . ﺎﺑ ﻪﺟﻮﺗ

ﻪﺑ ﺎﺘﻧ ﯾ ﺞ ﻪﺑ ﺖﺳد هﺪﻣآ زا ﻟﺎﻧآ ﯿﺰ رﺎﻣآ ي هداد

،ﺎﻫ لﺪﻣ ﻄﺧ ﯽ اﺮـﺑ ي

،ﺖﺑﻮﻃر ﻟﺎﻌﻓ ﯿ ﺖ

،بآ وpH ﺺﺧﺎﺷ ﮓﻧر ﻞـﮐ و لﺪـﻣ ﺪـﻨﭼ

ﻪﻠﻤﺟ ا ي ياﺮﺑ ﺬﭘ ﯾ شﺮ ـﻠﮐ ﯽ بﺎـﺨﺘﻧا دﺮﮔ ـﯾ ﺪ.

ﺞﯾﺎـﺘﻧ نﺎﺸـﻧ داد

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ﻣﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ﺮﺑ ﻣﺎﻤﺗ ﯽ ﺦﺳﺎﭘ ﺎـﻫ ﺮـﺛا ـﻨﻌﻣ ﯽ راد ي

دراد . اﺰﻓا ﯾ ﺶ ﻣ ﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ﺮﺛا ﺘﺒﺜﻣ ﯽ ﺮﺑ ﺖـﺑﻮﻃر و

ﺺﺧﺎﺷ ﮓﻧر ﻞﮐ ﻪﻧﻮﻤﻧ ﺎﻫ و ﺛﺎﺗ ﯿﺮ سﻮـﮑﻌﻣ ﺮـﺑ ﻟﺎﻌﻓ ـﯿ ﺖ و بآ

ﺖﺷادpH . ﺺﺧﺎﺷ ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ ﺪﻧور ﺘﺑﺎﺛ ﯽ نﺎﺸﻧ داﺪـﻧ و ﺎـﺗ

دوﺪﺣ 10 ﺪﺻرد اﺰﻓا ﯾ ﺶ بآ ﻨﭘ ﯿﺮ ﻠﻐﺗ ﯿ ﻆ هﺪﺷ ﺪﻧور اﺰﻓا ـﯾ ﺸ ﯽ و

ﺲﭙﺳ ﺪﻧور ﮐ ﺸﻫﺎ ﯽ نﺎﺸﻧ داد . ﺎﺑ اﺰﻓا ﯾ ﺶ ﻣ ﯿ ناﺰ ﻎﻤﺻ ﺎﻫ ي نﺎﺘﻧاز

و رﺎﮔآ ﺖﺑﻮﻃر اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ ﺎﻣا ﺖـﻓﺎﯾ ﺶﻫﺎـﮐ ﯽـﺑآ ﺖـﯿﻟﺎﻌﻓ .

اﺮﺷ ﯾ ﻂ ﻠﻤﻋ ﯿ ﺗﺎ ﯽ ﻬﺑ ﯿ ﻪﻨ ﻪﺑ ﺖﺳد هﺪﻣآ اﺮﺑ ي اﺮﻓ ﯾ ﺪﻨ ﻟﻮﺗ ـﯿ ﺪ ﺘـﺳﺎﭘ ﯿ ﻞ

ﻞﻣﺎﺷ ﺖﻈﻠﻏ ﻎﻤﺻ نﺎﺘﻧاز 36 /0 ﺪﺻرد ) ﻧزو ﯽ / ـﻧزو ﯽ (،

ﺖـﻈﻠﻏ

ﻎﻤﺻ رﺎﮔآ 46 /0 ﺪﺻرد ) ﻧزو ﯽ / ﻧزو ﯽ ( و ﻣﯿ ناﺰ بآ ﻨﭘ ﯿﺮ ـﻠﻐﺗ ﯿ ﻆ

هﺪﺷ 92 / 13 ﺪﺻرد ) ﻧزو ﯽ / ﻧزو ﯽ ( و ﺦﺳﺎﭘ ﺎﻫ ي ﭘﯿ ﺶ ﺑﯿ ﻨ ﯽ هﺪـﺷ

رد اﯾ ﻦ اﺮﺷ ﯾ ﻂ ﻣ ﯿ ناﺰ ﺖﺑﻮﻃر 62 / 36

،ﺪﺻرد ﻟﺎﻌﻓ ﯿ ﺖ بآ 66 /0

،

25pH /3

، ﻣﯿ ناﺰ ﺌﺗوﺮﭘ ﯿ ﻦ 17 /1

، ﺘﻣا ـﯿ زﺎ ﺬـﭘ ﯾ شﺮ ـﻠﮐ ﯽ 56 /6 و

ﺺﺧﺎﺷ ﮓﻧر ﻞﮐ 94 / 45 دﻮﺑ . ﻪـﮐ ﺪﺷ ﺺﺨﺸﻣ ﯽﺑﺎﯾزرا زا ﺲﭘ

ﮐ ﺪﻧدﻮﺑ ﮏﯾدﺰﻧ ﻢﻫ ﻪﺑ رﺎﯿﺴﺑ لﺪﻣ دروآﺮﺑ ﺎﺑ ﯽﻌﻗاو ﺞﯾﺎﺘﻧ نﺎﺸﻧ ﻪ

ﯽﻣ لﺪﻣ ﻖﯿﻗد ﯽﯾﻮﮕﺸﯿﭘ زا ﺪﺷﺎﺑ

.

4 - ﻊﺑﺎﻨﻣ

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Academicl Press, 303 – 321.

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Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using

Response-Surface Methodology (RSM)

Lotfi, F.¹, Yassini Ardakani, S. A. ^2*

1. Graduate of Food Technology, Faculty of Agriculture, Yazd Azad University.

2. Professor, Department of Food Science and Technology, Faculty of Agriculture, Yazd Azad University. ABSTRACT

ARTIClE INFO

Article History:

Received 16 November 2020 Accepted 05 January 2021

Keywords:

Agar, Whey, Pastilles,

Xanthan, Water activity

One of the most popular snacks today are pastilles that contain gelatin, acid, dye, essential oil and other synthetic additives and have adverse effects on the consumer.

The aim of this study was to investigate the feasibility of producing a pastilles based on dates puree and concentrated whey and optimizing its formulation. In order to optimize the production conditions of pastilles based dates and concentrated whey, response- surface methodology was used. In this study, the conditions of production of pastilles product (concentration of xanthan gum (0.1-0.5%) and agar (0.3-0.9%) as well as concentration of whey (5-15%)) were optimized to achieve maximum protein and total acceptability and total color index. According to the results of the statistical analysis of the data, a linear model for moisture, water activity, pH and total color index and a quadratic model for total acceptability were selected. The results showed that the concentration of whey had a significant effect on all responses. Increased concentration of whey had a positive effect on moisture of the samples and had a reverse effect on water activity, pH and total color index. The overall acceptability index did not show a steady trend, with a 10% increase in concentrated whey increasing and then decreasing.

As the xanthan gum and agar gum content increased, the moisture content of the samples increased, but water activity decreased.. The overall acceptability index also showed the highest value in average percentages for the two gums (as was the case for whey). The optimum operating conditions obtained for the jelly production process included xanthan gum concentration of 0.36% (w / w), agar gum concentration of 0.46% (w / w) and concentrated whey 13.92% (w / w). The predicted responses under these conditions were 36.62% moisture content, 0.66% water activity, 3.25 pH, 1.17 protein content, overall acceptability score of 6.56 and total color index of 45.94%.

After the evaluation, it was found that the actual results were very close to the model estimates, indicating accurate model prediction.

DOI: 10.52547/fsct.18.03.25

*Corresponding Author E-Mail:

[email protected]

Homepage:www.fsct.modares.ir

Scientific Research