به‌کارگیری روش سطح پاسخ در بهینه‌سازی فرمولاسیون نان مسطح برنج، حاوی خمیر کنجد و هیدروکسی‌پروپیل‌متیل‌سلولز

نویسندگان
1 هیات علمی دانشگاه آزاد مهاباد
2 دانشیار دانشگاه ارومیه
3 استاد دانشگاه ارومیه
چکیده
در این پژوهش کنجد به‌عنوان یک مکمل غذایی و هیدروکسی‌پروپیل‌متیل‌سلولز (HPMC) به دلیل توانایی تشکیل یک شبکه ژلی طی حرارت دهی، به آرد برنج جهت تهیه نان مسطح اضافه شدند. جهت تعیین مقادیر بهینه خمیر کنجد (در محدوده 20-10%) و HPMC (در محدوده 1/5-0/5%) در فرمولاسیون محصول با استفاده از روش سطح پاسخ[1] (RSM) و طرح مرکب مرکزی[2](CCD)، 5 سطح از این دو متغیر انتخاب و 12 آزمایش پخت انجام شد. سه پارامتر کیفی در محصول شامل سفتی فشرش، پذیرش کلی مصرف‌کننده و سختی نفوذ، به‌عنوان پاسخ ارزیابی شدند. بر اساس نتایج، خمیر کنجد به‌صورت معنادار (0/05) موجب افت پارامترهای کیفی و HPMC فقط سبب اندکی بهبود در آن­ها می‌شود. مدل‌های ریاضی به‌دست‌آمده در این پژوهش توانستند به‌خوبی پاسخ‌های موردبررسی را پیش‌بینی کنند. انطباق مناسب بین پاسخ‌های پیش‌بینی‌شده و نتایج در نان بهینه، حاوی 10/3% خمیر کنجد و 1/5% HPMC، نشان‌دهنده قابلیت بالای RSM برای بهینه‌سازی فرمولاسیون محصولات فاقد گلوتن بود.



[1] Response Surface Methodology

[2] Central Composite Design



کلیدواژه‌ها

موضوعات


عنوان مقاله English

Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose

نویسندگان English

Maryam Esmaiili Bazardeh 1
Fariba Zeynali 2
Mohsen Esmaiili 3
1 Faculty member of Mahabad azad university
2 Associated professor of Urmia university
3 Professor of Urmia university
چکیده English

In this study, sesame as a dietary supplement and hydroxypropyl methyl cellulose (HPMC) due to its ability to form a gel network during heating, were added to rice flour for making the flat bread. In order to determine the optimal amounts of sesame paste (in the range of 10-20%) and HPMC (in the range of 0.5-1.5%), in product formulation using response surface methodology (RSM) and central composite design (CCD), five levels of these two variables were selected and 12 baking tests were performed. Three qualitative parameters in the product, including compression stiffness, overall consumer acceptance and penetration hardness, were evaluated as responses. According to the results, sesame paste significantly (P˂0.05) reduced the quality parameters and HPMC only slightly improved them. The mathematical models obtained in this study can accurately predict the responses. Correct matching between predicted responses and the results in optimized bread, containing 10.3% sesame paste and 1.5% HPMC, indicates the high capability of RSM to optimize the formulation of gluten-free products.

کلیدواژه‌ها English

Gluten free bread
Rice flour
Sesame paste
HPMC
RSM
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