بررسی تاثیر افزودن آرد هسته خرما بر ویژگی‌های کوکی بدون گلوتن بر پایه آرد برنج

نویسندگان
بهزاد ناصحی 1
سحر اصغری پور 2
1 گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
خرما یکی از قدیمی‌ترین درختان میوه می­باشد که در مناطق گرم و نیمه گرمسیری جهان کشت می­شود. هر ساله در کشورهای تولید کننده خرما مقدار قابل توجهی هسته خرما به عنوان محصول جانبی فرآوری میوه خرما تولید می­شود. هسته خرما به دلیل داشتن مقادیر زیادی کربوهیدارت، ویتامین‌ها، مواد معدنی و فیبر و هم چنین قیمت پایین و سهولت دستیابی، امروزه به عنوان یک منبع فراسودمند با توجیه اقتصادی بالا در محصولات مواد غذایی مورد توجه قرار گرفته است. در ‌این پژوهش، از ‌این محصول دور ریز در تولید کوکی بدون گلوتن استفاده شد. به طوری که تأثیر جایگزینی 0 تا 30 درصد آرد هسته خرما در فرمول بر مقدار رطوبت، خاکستر، فیبر خام و رژیمی، ترکیبات فنلی، خاصیت آنتی اکسیدانی، شاخص‌های رنگی، سفتی و ویژگی­های حسی تیمارها مورد بررسی قرار گرفت. بررسی نتایج حاکی از آن است که افزایش جایگزینی آرد هسته خرما باعث افزایش خاکستر، ترکیبات فنولی، ترکیبات آنتی‌اکسیدانی، انواع فیبر، پذیرش کلی، سفتی بافت و مولفه رنگی a* شد و همچنین باعث کاهش رطوبت و مولفه L* و b* شد. ارزیابی یافته‌ها و بویژه طعم نشان داد که جایگزینی آرد هسته خرما تا 20 درصد امکان تولید کوکی­هایی فراسودمند و مغذی با ماندگاری بالا را فراهم می‌کند.
کلیدواژه‌ها
فیبر رژیمی
قنادی
سلیاک
فراسودمند

موضوعات

عنوان مقاله English

Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour

نویسندگان English

behzad nasehi 1
sahar asgharipour 2
1 Department of Food Technology, Agricultural Sciences and Natural Resources University OF Khuzestan, Iran
2 Agricultural Sciences and Natural Resources University OF Khuzestan, Iran
چکیده English

Dates are one of the oldest fruit trees grown in warm and subtropical regions of the world. Each year in date-producing countries, a significant amount of palm kernel is produced as a byproduct in palm fruit processing. Due to its significant amounts of carbohydrates, vitamins, minerals and fiber, as well as low cost and ease of access, date palm kernel has been considered today as a functional source of high economic justification for food products. In this research, this by- product was used in the production of functional cookies. So that the effect of replacing 0 to 30 percent of date palms flour in the formula on the moisture, ash, raw and diet fiber content, phenolic compounds, antioxidant properties, colorimetric indices, firmness and sensory properties of treatments, was investigated. The results of this study indicate that increasing the replacement of palm kernel flour increased ash, phenolic compounds, antioxidants, fiber types, total acceptance, texture firmness and color index a *, and also reduced the moisture content and the index L * and b *. The evaluation of the findings especially the taste, showed that the replacement of palm kernel flour up to 20% caused producing high-quality, nutritious and durable cookies.

کلیدواژه‌ها English

Dietary fiber
confectionery
Celiac
Functional
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