اثر استفاده از آرد چیا بر ویژگی‌های تکنولوژیکی و تغذیه‌ای نان حجیم بدون گلوتن

نویسندگان
اصغر فرهادی 1
سیدهادی پیغمبردوست 2
کاظم علیرضالو 3
1 دانش آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
2 استاد تکنولوژی مواد غذایی، گروه علوم و مهندسی صنایع غذایی،دانشکده کشاورزی، دانشگاه تبریزتبریز، ایران
3 استادیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، اهر
چکیده
بیماری سلیاک بیماری شایع دستگاه گوارش است که با نام بیماری انتروپاتی حساس به گلوتن نیز بیان می شود و تنها راه درمان آن، پرهیز از مصرف مواد غذایی حاوی گلوتن در تمام طول عمر است. هدف از این مطالعه بررسی استفاده از پودر دانه چیا ( در مقادیر 3، 6، 9 و 12 درصد وزنی/وزنی آرد) به عنوان افزودنی فراسودمند در تولید نان بدون گلوتن و بررسی تأثیر آن بر ویژگی­های تکنولوژیکی (حجم، سفتی بافت، تخلخل و شاخص­های رنگی)، تغذیه­ای ( پروتئین، چربی، فیبر، خاکستر، ترکیبات فنلی، ترکیبات فلاونوئیدی و فعالیت آنتی اکسیدانی) و حسی نان حجیم بدون گلوتن بود. افزایش درصد پودر چیا باعث بهبود ویژگی­های کیفی نظیر حجم، حجم ویژه و ارتفاع نان شد. نان حاوی 12% پودر چیا بیشترین مقدار تخلخل و نمونه کنترل کمترین مقدار تخلخل را نشان داد. با افزایش درصد جایگزینی پودر چیا مقادیر شاخص­های رنگی روشنی (L) و زردی (b) پوسته و مغز نان کاهش و مقدار قرمزی (a) نسبت به نمونه کنترل به­طور معنی­داری (p<0.05) افزایش یافت. براساس نتایج به دست آمده کمترین سفتی بافت مربوط به نمونه حاوی 12% پودر چیا بود و نمونه شاهد بیشترین سفتی را نشان داد. نتایج نشان داد نمونه های حاوی پودر چیا در مقایسه با نمونه کنترل حاوی مقادیر پروتئین، فیبر، خاکستر و چربی بالاتری بودند. افزایش در میزان پودر چیا به طور معنی داری (p<0.05) باعث افزایش در میزان ترکیبات فنلی، فلاونوئیدی و فعالیت آنتی اکسیدانی نان بدون گلوتن شد. علاوه بر این نتایج ارزیابی حسی نشان داد که پذیرش کلی تیمارهای حاوی مقادیر 3-9% پودر چیا در مقایسه با نمونه کنترل بیشتر بود.
کلیدواژه‌ها
چیا
نان
بدون گلوتن
نشاسته ذرت
کیفیت

موضوعات

عنوان مقاله English

Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread

نویسندگان English

Asghar Farhadi 1
Seyed Hadi Peighambardoust 2
Kazem Alirezalou 3
1 MSc. Graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 Professor of Food TechnologyDepartment of Food ScienceCollege of AgricultureUniversity of Tabriz, Tabriz 5166616471, I.R. IRAN
3 Assistant Professor, Department of Food Science, Ahar Faculty of Agriculture, University of Tabriz, Ahar, Iran
چکیده English

Celiac disease (gluten susceptible enteropathy), is a common disease of the gastrointestinal tract and the only effective treatment is to use a diet free of gluten. The aim of this study was to explore the use of chia flour (3, 6, 9, and 12%) as a functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the technological (volume, hardness, porosity and color), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidant activity) and sensory properties of the obtained loaves. Increasing levels of chia supplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of chia powder, the brightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardness values were found in 12% chia bread and control, respectively. Results indicated that breads incorporating chia flour showed higher amounts of protein, fiber, ash and lipid. Increasing levels of chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% chia flours was higher than that of control.

کلیدواژه‌ها English

Chia
Gluten free
Bread
Corn starch
Quality
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 89
تیر 1398
صفحه 287-299