دوره 31، شماره 2 - ( تابستان 1403 )                   جلد 31 شماره 2 صفحات 126-113 | برگشت به فهرست نسخه ها

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Tahergorabi R, Ansarifar E, Moodi M, Tahergorabi Z. A review of novel methods of reducing oil absorption in fried food products. Journal of Scientific Research in Medical Sciences. 2024; 31 (2) :113-126
URL: http://journal.bums.ac.ir/article-1-3384-fa.html
طاهرگورابی رضا، انصاری فر الهام، مودی میترا، طاهرگورابی زویا. مروری بر روش‌های نوین کاهش جذب روغن در فرآورده‌های غذایی سرخ‌شده. مجله تحقیقات علمی در علوم پزشکی. 1403; 31 (2) :113-126

URL: http://journal.bums.ac.ir/article-1-3384-fa.html


1- گروه علوم غذایی و تغذیه، دانشگاه ایالتی کشاورزی و فنی کارولینای شمالی، گرینزبورو، کارولینای شمالی، آمریکا
2- گروه بهداشت عمومی، دانشکده بهداشت، مرکز تحقیقات عوامل اجتماعی مؤثر بر سلامت، دانشگاه علوم پزشکی بیرجند، بیرجند، ایران
3- گروه آموزش بهداشت و ارتقاء سلامت، دانشکده بهداشت، مرکز تحقیقات سلامت سالمندان، دانشگاه علوم پزشکی بیرجند، بیرجند، ایران
4- گروه فیزیولوژی، دانشکده پزشکی، مرکز تحقیقات سلامت سالمندان، دانشگاه علوم پزشکی بیرجند، بیرجند، ایران ، z.tahergorabi@yahoo.com
چکیده:   (301 مشاهده)
سرخ کردن عمیق (فرو بردن ماده غذایی در روغن با دمای 170 تا 190 درجه سانتی‌گراد) یکی از قدیمی‌ترین فرایندهایی است که با هدف خشک کردن، پختن و فرمولاسیون فرآورده‌های غذایی استفاده می‌شود. موفقیت این فرایند به دلیل تطبیق‌پذیری و انعطاف‌پذیری در مقیاس خانگی و صنعتی است. غذاهای سرخ‌شده به خاطر احساس دهانی مطلوب، دلپذیری بالا، طعم و بافت مناسب بسیار پرطرفدار هستند. غذاها در حین سرخ‌شدن، مقدار قابل توجهی روغن جذب می‌کنند که ریسک بیماری‌هایی مانند افزایش سطح کلسترول، فشار خون، بیماری‌های قلبی و عروقی و سرطان را افزایش می‌دهند. روند نگرش و تمایل مصرف‌کنندگان به سوی فرآورده‌های سالم‌تر و با چربی کمتر، تأثیر قابل توجهی در صنعت غذاهای سرخ‌کرده داشته است. با توجه به میزان بالای روغن در غذاهای سرخ کردنی، تلاش‌های زیادی در سطح دنیا برای تولید فرآورده‌های کم چرب صورت گرفته است. برای کاهش میزان روغن فرآورده‌های سرخ‌کردنی روش‌هایی وجود دارد که در این مطالعه مروری به بررسی اثر فناوری‌های نوین آنزیم بری، مایکروویو، فراصوت بر خصوصیات فیزیکوشیمیایی به‌خصوص کاهش جذب روغن در فرآورده‌های سرخ‌شده پرداخته شده است.
متن کامل [PDF 626 kb]   (198 دریافت)    
نوع مطالعه: مروری | موضوع مقاله: بهداشت عمومی
دریافت: 1402/11/4 | پذیرش: 1403/3/7 | انتشار الکترونیک پیش از انتشار نهایی: 1403/4/19 | انتشار الکترونیک: 1403/5/15

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