Shelf life extension of baklava by slowing down the loss of green colour and texture, and lipid oxidation

通过减缓绿色和质地的损失以及脂质氧化来延长果仁蜜饼的保质期

• 批准号: 522756-2018
• 负责人: Arul, Joseph
• 金额: $ 1.82万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=644186
• 关键词: Shelf; life; extension; baklava; slowing

Marash Ice Cream and Coffee Inc., located in Montreal, is the first industrial producer of Turkish style**Baklavas and pastries in North America. This company produces a variety of Baklava confections, ice creams,**pastries, and puddings with various nuts and fruits. Baklava consists of a tight stack of 40 layers of paper-thin**filo dough, layered with chopped nuts (walnuts and pistachios) and imbibed with syrup. but Marash prefers to**use Kus boku, Bozici, and Antep & Siirt pistachio because of their excellent color and flavor, though Turkish**Baklava producers prefer Kirmizi and Uzun pistachio cultivars for the production of baklava and nut paste**(Kunter, Gulsen, & Ayfer, 1995). When pistachio nut paste containing water, fat, protein and sugar comes in**contact with sugar syrup makes it susceptible to deteriorative reactions such as loss of green color**(discoloration) and lipid oxidation during processing and storage of this product. Pistachio nut paste is rich in**lipids with water activity (Aw) of around 0.7 that is conducive to lipid oxidation, because the lipid oxidation**rate is rather high in foods with water activities between 0.65 and 0.85 (Ozcelik &Evranuz, 1998). The**discoloration issue is related to chemical changes in pistachio nut pigments, primarily chlorophylls and others**such as cyanidin-3-galactoside, and lutein (Bellomo & Fallico, 2007). Thus, the objective of the project is to**find ways to extend the shelf life of baklava by slowing down the loss of green color, the loss of crunchy**texture and lipid oxidation upon storage at ambient temperature.

Marash Ice Cream & Coffee Inc.位于蒙特利尔，是北美第一家土耳其式Baklavas和糕点的工业生产商。这家公司生产各种果仁蜜饼、冰淇淋、酥皮糕点和各种坚果和水果布丁。果仁蜜饼由40层薄薄的面团组成，上面放有切碎的坚果（核桃和开心果），并浸有糖浆。但是Marash更喜欢使用Kus boku，Bozici和Antep & Siirt开心果，因为它们的颜色和味道都很好，尽管土耳其的Baklava生产商更喜欢Kirmizi和Uzun开心果品种来生产Baklava和坚果糊 **（Kunter，Gulsen和Ayfer，1995）。当含有水、脂肪、蛋白质和糖的开心果糊与糖浆接触时，容易发生变质反应，如绿色损失 **（变色）和本产品加工和储存期间的脂质氧化。阿月浑子坚果糊富含 ** 脂质，水活度（Aw）约为0.7，有利于脂质氧化，因为水活度在0.65和0.85之间的食物中脂质氧化 ** 率相当高（Ozcelik和Evranuz，1998）。** 变色问题与开心果色素的化学变化有关，主要是叶绿素和其他 **，如矢车菊素-3-半乳糖苷和叶黄素（Bellomo & Fallico，2007）。因此，该项目的目标是 ** 找到延长果仁蜜饼保质期的方法，减缓在环境温度下储存时绿色颜色的丧失、松脆质地的丧失和脂质氧化。