تاثیر تیمار حرارتی-رطوبتی دانه ارزن معمولی بر ویژگی‌های فیزیکوشیمیایی آرد و کوکی حاصل از آن

نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 ، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
امروزه تولید و بهبود کیفیت محصولات بدون گلوتن برای بیماران سلیاکی یکی از چالش‌های مهم در صنعت غذا می‌باشد. روش‌های اصلاح فیزیکی نظیر تیمارهای حرارتی-رطوبتی می‌تواند برای بهبود عملکرد آرد و فرآورده‌های بدون گلوتن در صنایع پخت مورد استفاده قرار گیرد. هدف از این پژوهش بررسی اثر تیمارحرارتی-رطوبتی، در سه سطح رطوبت 10، 15، 20 درصد و در دمای 90 و 110 درجه سانتی‌گراد در بهبود کیفیت آرد دانه ارزن معمولی پوست‌گیری شده و ترکیب آرد ارزن و آرد برنج با نسبت‌های (50:50، 25:75، 15:85 درصد) در تهیه کوکی بدون گلوتن بود. در این راستا نیز ویژگی‌های فیزیکوشیمیایی دانه ارزن (رطوبت، چربی، پروتئین، خاکستر، فیبر)، آرد (جذب آب، جذب روغن، رنگ) و کوکی ( قطر، ضخامت، میزان گسترش‌پذیری، رنگ، بافت) مورد بررسی قرار گرفتند. کلیه آزمون‌ها در سه تکرار انجام شد. با افزایش شدت تیمار حرارتی-رطوبتی ظرفیت نگهداری آب نمونه‌ها افزایش و ظرفیت جذب روغن کاهش یافت. برخی از ویژگی‌های کوکی فاقد گلوتن حاوی آرد حاصل از دانه تیمار شده نظیر افت‌پخت، فعالیت آبی، پارامترهای بافت و پذیرش حسی نسبت به کوکی تهیه شده از آرد ارزن خام بهبود یافت. با افزایش تیمارحرارتی-رطوبتی میزان افت‌پخت، فعالیت آبی و سفتی کوکی‌ها کاهش یافت. بعلاوه گسترش‌پذیری نمونه‌ها افزایش و رنگ کوکی‌ها نیز تیره‌تر شد. ارزیابی حسی نیز نشان داد که نمرات بافت برای بیش‌تر کوکی‌های حاوی آرد حاصل از ارزن تیمار شده بالا بودند اما کوکی حاصل از 25 درصد سطح جایگزینی آرد ارزن تیمار شده در شرایط دمای 90 درجه سانتی‌گراد و رطوبت 10 درصد کمترین امتیاز بافت را دارا بود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies

نویسندگان English

faeze karami 1
Mehran Ahami 1
Alireza Sadeghi Mahoonak 2
Hoda Shahiri tabarestani 2
1 Gorgan University of Agricultural Sciences and Natural Resources
2 Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

Today, production and improvement of the quality of gluten-free products for Celiac patients are one of the major challenges in the food industry. Physical modification methods such as heat-moisture and microwave treatments can be used to improve the performance of flour and gluten-free products in the baking industry. The goal of this study was to investigate the effects of heat-moisture treatment at three relative humidity (RH) levels of 10, 15, 20% at 90 and 110 °C, to improve the quality of grain millet, and different ratios of of millet flour: rice flour (50:50, 25:75, 15:85) to be used in the formulation of gluten-free cookie. In this regard, physicochemical characteristics of millet (moisture, fat, protein, ash, fiber), flour (water absorption, oil absorption, color) and cookie (diameter, thickness, spread ratio, color, texture) were investigated. The results showed that the heat-moisture treatment had a significant effect on water holding capacity and oil absorption capacity of the samples (p<0.05), in a direct and reverse trend, respectively. Using flour from treated seeds in the gluten-free cookie improved baking loss, water activity, texture parameters, and sensory acceptance. By increasing heat-moisture treatment, the amount of baking loss, water activity and hardness of cookies decreased. Heat-moisture treatment had a significant effect (p˂0.05) on the spreadability and color of the cookies. Increase in the intensity of the treatment led to higher spreadability and darker color with high redness value The Sensory evaluation also showed that texture scores were high for most cookies made from treated millet flour, but the cookie obtained from the 25% replacement level of millet flour under 90 °C and 10% moisture content had the lowest score in the texture.

کلیدواژه‌ها English

heat-moisture treatment
proso millet
Gluten-free cookie
Hardness
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