اثر پودر تفاله هویج بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی نان فاقد گلوتن

نویسندگان
1 فارغ التحصیل کارشناسی ارشد موسسه آموزش عالی آفاق
2 هیئت علمی دانشگاه ارومیه
چکیده
پودر تفاله هویج یکی از ضایعات بدست آمده در طی فرآوری هویج است که باتوجه به قیمت ارزان و ترکیبات تغذیه­ای مطلوب­(به ویژه فیبر و املاح) می­توان از آن برای غنی­سازی و افزایش ارزش تغذیه­ای نان فاقد گلوتن استفاده کرد. هدف از این پژوهش بررسی اثر پودر تفاله هویج­ (درسطوح 30-0%­) بر روی ویژگی­های فیزیکوشیمیایی، بافتی و حسی نان فاقد گلوتن براساس جایگزینی با آردهای فاقد گلوتن(­آرد نخود، آرد برنج و نشاسته ذرت) برای بیماران سلیاکی می­باشد. نتایج حاصل نشان داد که میزان فعالیت آبی، رطوبت، خاکستر، شاخص ­a*، فیبر، پروتئین، ظرفیت آنتی­اکسیدانی نمونه­های حاوی پودر تفاله هویج در مقایسه با نمونه شاهد افزایش قابل توجهی(P<0.05) داشت. افزایش پودر تفاله هویج منجر به کاهش میزان کربوهیدرات و کالری و کاهش شاخص L*، حجم مخصوص و چربی نمونه­های فاقد گلوتن گردید. پیوستگی نان­ها با افزایش میزان جایگزینی پودر تفاله هویج ­­افزایش و سفتی، ارتجاعیت، صمغیت، قابلیت جویدن و رزیلینسی نمونه­ها کاهش یافت. با توجه به نتایج ارزیابی حسی، افزایش پودر تفاله هویج تا 30% باعث افزایش پذیرشکلی نمونه­هاینانشد. به طور کلینتایج حاصله نشان داد که نمونهحاوی­30% پودر تفاله هویج کیفیت بهتری نسبت به سایر نمونه­ها داشت و استفاده از ­پودر تفاله هویچمی­تواند به عنوان یک عامل بهبود دهنده مناسب برای افزایش ارزش تغذیه­ای نان فاقد گلوتن معرفی شود.
کلیدواژه‌ها

عنوان مقاله English

The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread

نویسندگان English

Anis talebi 1
Forogh Mohtarami 2
Sajad Pirsa 2
1 MSc graduated
2 faculty of Urmia university
چکیده English

Carrot Pomace Powder is one of the wastes that will be obtained during carrot processing so because of desired nutritional composition (especially fiber and salts); it can be used to increase the nutritional value of gluten-free bread. The purpose of this study was to investigate the effect of CPP­(0-30%) on the physico-chemical, textural and sensory properties of gluten free bread based on the replacement of gluten-free flours­(chickpea flour, Rice flour and corn starch) for celiac diseases. The results showed that the water activity, moisture, ash, a­* value, fiber, protein and antioxidant capacity of samples containing CPP was significantly higher than the control­ones­(P­<0.05). Increasing of CPP decreased carbohydrate, calorie, L­* value, specific volume and fat of gluten-free bread samples. With replacement of CPP in bread formulation, cohesiveness increased but firmness, springiness, gumminess, chewiness and resilience of samples decreased. According to the sensory evaluation, substitution of CPP up to 30% increased the overall acceptance of samples. Generally the results showed that the sample containing 30% CPP had better quality than others, and CPP is suitable factor to increase the nutritional value of gluten-free bread.

کلیدواژه‌ها English

Gluten free bread
Celiac
Carrot Pomace Powder
texture
Antioxidant
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