تاثیر افزودن فیبر ذرت بر ویژگی های فیزیک وشیمیایی و حسی ماکارونی

نویسنده
دانشجو
چکیده
در تحقیق حاضر فیبر ذرت در سطوح (0% ، 5%، 10%، 15%) به فرمولاسیون خمیر ماکارونی اضافه شد و ویژگی های فیزیکوشیمیایی، بافتی و حسی نمونه ها مورد بررسی قرار گرفت. نتایج نشان داد که با افزایش مقادیر فیبر ذرت، میزان خاکستر و فیبر نامحلول نمونه ها به طور معنی داری افزایش و میزان رطوبت و پروتئین نمونه ها به طور معنی داری کاهش یافت. همچنین در بازه های زمانی 20 و 30 دقیقه با افزودن مقادیر مختلف فیبر ذرت مواد جامد آب پخت به طور معنی داری افزایش یافت. وزن پس از پخت نمونه ها به طور معنی داری افزایش و اسیدیته آب پخت نمونه ها به طور معنی داری کاهش یافت. ارزیابی بافت نمونه ها نشان داد که اختلاف آماری معنی داری در سختی، صمغیت، قابلیت ارتجاع (فنریت)، پیوستگی بافت نمونه های محتوی مقادیر بالاتر فیبر ذرت وجود نداشت و از طرفی چسبندگی بافت نمونه های محتوی فیبر ذرت به طور معنی داری بالاتر از نمونه شاهد بود. ارزیابی نتایج رنگ سنجی نمونه ها نشان داد که مولفه های رنگی L* (روشنایی) نمونه های محتوی مقادیر بالاتر فیبر ذرت به طور معنی داری بالاتر بود و اختلاف آماری معنی داری در ‌ مولفه رنگی a* (قرمزی- سبزی) و b*‌ (زردی-آبی) ملاحظه نشد. از طرفی تیمار 2 (محتوی 5% فیبر ذرت) در تمامی ویژگی های مورد بررسی دارای بالاترین امتیاز حسی بود و به عنوان تیمار برتر معرفی شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta

نویسنده English

mohamad hasan alimadadi
Student
چکیده English



In the present study, maize fiber was added to macaroni paste formulation at levels (0%, 5%, 10%, 15%), and physicochemical properties, textural and sensory evaluation of sampels were tested. The results showed that as the fiber content of corn increased, the amount of ash and insoluble fiber increased significantly and the amount of moisture and protein of the samples decreased significantly (P<0.05). In intervals of 20 and 30 minutes, by adding different amounts of corn fiber the content of baking solids increased and the acidity of cooking water was significantly decreased. Also, the weight after baking significantly increased. The results of texture profile analyzer showed that there was no significant difference in hardness, gumminess, elasticity (Springiness) and cohesivness of samples containing higher concentrations of corn fiber. The results of mean comparison of samples showed that texture adherence of corn fiber samples was significantly higher than the control sample. There was no statistically significant difference in the stiffness of the samples. The colorimetric results of the samples showed that the color components of L* of the samples containing higher concentrations of corn fiber were significantly higher and a significant difference was observed in the color component a * and b* were not observed. On the other hand, treatment 2 (containing 5% corn fiber) had the highest sensory scores in all of the studied characteristics and was introduced as the superior treatment.

کلیدواژه‌ها English

Corn fiber
Pasta
Sensory characteristics
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