بررسی امکان تولید شیرینی مسقطی رژیمی حاوی قارچ گانودرما لوسیدیوم با جایگزینی شکر و نشاسته گندم با سوکرالوز- ایزومالت و نشاسته سیب‌زمینی توسط روش سطح پاسخ

طی سال‌های اخیر تقاضا برای محصولات غذایی رژیمی و در عین حال با ارزش غذایی بالا افزایش چشمگیری داشته است. شیرینی مسقطی یکی از شیرینی‌های سنتی ایران است که به دلیل میزان ساکارز و کالری بالا، مصرف آن برای افراد مبتلا به چاقی و دیابت محدودیت دارد. در این تحقیق به بررسی اثر جایگزینی شکر با سوکرالوز ایزومالت، جایگزینی نشاسته گندم با نشاسته سیب‌زمینی و غلظت قارچ گانودرما لوسیدیوم به‌عنوان یک ترکیب عملگر بر روی خصوصیات فیزیکوشیمیایی و بافتی شیرینی مسقطی پرداخته شده است. به‌منظور بهینه‌یابی شرایط تولید مسقطی رژیمی غنی‌سازی شده از روش سطح پاسخ در دو سطح اطمینان 95 و 99 درصد و طرح مرکب مرکزی در 5 سطح جایگزینی شکر با سوکرالوز ایزومالت (صفر، 25، 50، 75 و 100%)، جایگزینی نشاسته گندم با نشاسته سیب‌زمینی (صفر، 25، 50، 75 و 100%) و قارچ گانودرما لوسیدیوم (صفر، 0.25، 0.50، 0.75 و 1%) استفاده شد. نتایج حاصل از ویژگی‌های کیفی محصول منتخب (رطوبت، پروتئین، قند کل، ویتامین d، دانسیته، ویژگی‌های بافتی) و خصوصیات حسی آن در طول دوره نگهداری (45 روز) ارزیابی و با نمونه شاهد در سطح اطمینان 95 درصد مقایسه گردید. نتایج نشان داد، افزایش درصد جایگزینی نشاسته گندم با نشاسته سیب‌زمینی موجب افزایش دانسیته و سفتی بافت گردید. افزایش دانسیته، سفتی و چسبندگی نیز در مقادیر بالاتر جایگزینی شکر با سوکرالوز ایزومالت مشاهده شد. ارتجاعیت در مقادیر بالاتر جایگزینی شکر با سوکرالوز ایزومالت و نشاسته گندم با نشاسته سیب‌زمینی و همچنین غلظت‌های بالاتر گانودرما لوسیدیوم کاهش یافت. شرایط بهینه تولید مسقطی رژیمی غنی شده، شامل 62% جایگزینی شکر با سوکرالوز ایزومالت، 40% جایگزینی نشاسته گندم با نشاسته سیب‌زمینی و %0.46 گانودرما لوسیدیوم و 52% جایگزینی شکر با سوکرالوز ایزومالت، 36% جایگزینی نشاسته گندم با نشاسته سیب‌زمینی و %0.53 گانودرما لوسیدیوم معرفی گردید. مقایسه بین نمونه‌های بهینه و شاهد نشان داد که میزان پروتئین و ویتامین d نمونه‌های رژیمی تولیدی بالاتر از نمونه شاهد بود، و محتوی قند کل آنها نسبت به نمونه شاهد کاهش محسوسی داشت (p<0.05). همچنین، نمونه‌های بهینه از نظر ویژگی‌های حسی اختلاف معنی‌داری با نمونه شاهد نداشت (p>0.05).

Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology

Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of noncommunicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar.  One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, lowcalorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and nonhygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wooddegrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucraloseisomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with sucraloseisomalt and wheat starch substitution with potato starch. Materials and Methods: Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 4612 and 015080. The density was also determined according to (LeBail et al., 2010). Highperformance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucraloseisomalt (0100%), wheat starch replacement with potato starch (0100%) and Ganoderma lucidum (01%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central  point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during  0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan’s new multiple range test using SPSS ver: 9.1 software. Results and Discussion: The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucraloseisomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucraloseisomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucraloseisomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucraloseisomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucraloseisomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucraloseisomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucraloseisomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.