بررسی اثر صمغ‌های بامیه و کربوکسی‌متیل‌سلولز بر ویژگی‌های کیفی و ماندگاری نان بربری

نویسندگان
بهزاد ناصحی 1
راضیه رضوی 2
1 دانشیار گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران
2 دانشجوی دکتری مهندسی علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
امروزه هیدروکلوئیدها یکی از افزودنی­های رایج در صنعت نانوایی می‌باشند که با افزایش جذب آب منجر به افزایش ویسکوزیته و پایداری خمیر می­شوند. صمغ بامیه نیز به دلیل دارا بودن ویژگی قوام­دهندگی کاربرد زیادی در صنایع غذایی دارد. در این پژوهش اثر صمغ­های بامیه و کربوکسی­متیل­سلولز بر ویژگی‌های رئولوژیکی خمیر و نان با استفاده از طرح کامل تصادفی مورد بررسی قرار گرفت. نتایج نشان داد با افزایش میزان هیدروکلوئید درصد جذب آب، انرژی، مقاومت به تغییر شکل و زمان گسترش خمیر با افزایش همراه بود، اما پایداری و توسعه خمیر کاهش یافت. از آنجایی که خمیرهای حاوی5/1% صمغ ترکیبی، 3% کربوکسی­متیل­سلولز و 3% بامیه بهترین خصوصیات رئولوژیکی را داشتند، اقدام به تهیه نان از آنها شد. همچنین بررسی ویژگی‌های نان شامل میزان رطوبت، حجم مخصوص و سفتی بافت نمونه­ها و خصوصیات حسی شامل ظاهر، بافت، قابلیت جویدن، عطر و طعم و ارزیابی کلی در روزهای 1، 3 و 5 نگهداری نشان داد که با افزایش میزان صمغ رطوبت نان و حجم مخصوص افزایش و سفتی بافت کاهش می­یابد. گذشت زمان منجر به کاهش رطوبت و حجم مخصوص و افزایش سفتی بافت شد. نتایج حاصل از این پژوهش حاکی از آن است که برای بهبود خصوصیات کیفی نان و افزایش عمر ماندگاری آن استفاده از 3% صمغ بامیه در فرمول خمیر مفیدتر است.
کلیدواژه‌ها
بیاتی
هیدروکلوئید
بامیه

عنوان مقاله English

Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread

نویسندگان English

Behzad Nasehi 1
Razie Razavi 2
1 Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran
2 Ph.D student of Food Science and Technology Sari Agricultural Sciences and Natural Resources University
چکیده English

Nowadays hydrocolloids are one of commonly additives used in backing industry. Gums are hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as hydrocolloid in food industry. In this study the effect of okra and carboxymethyl cellulose (CMC) gums in four levels (0, 0.5, 1.5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1.5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in hydrocolloids the moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% okra gum in dough formulation can be useful.

کلیدواژه‌ها English

Okra
Barbari
Stailing
Hydrocolloid
[1] Hejrani, T., Sheikholeslami, Z., Mortazavi, A. & Ghiyafe Davoodi, M. (2016). The properties of part baked frozen bread with guar and xanthan gums, Food Hydrocolloids (2016), Food Hydrocolloids, 1(5):1-6.
[2] Matuda, T.G., Chevallier, S., Filho, P.A., LeBail, A. & Tadini, C. (2008). Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48, 741-746.
[3] Nasehi, B., Azizi, M.H. & Hadian, Z. (2009). Different approaches for determination of bread staling. Journal of Food Science and Technology, 6(1), 53-63. (In persian).
[4] Gomes-Ruffi, C.R., Cunha, R.H., Almeida, E. L., Chang, Y.K. & Steel, C.J. (2012). Effect of the emulsifier sodium stearoyl lactate and of the enzyme maltogenic a_ amylase on the quality of pan bread during storage. LWT - Food Science and Technology, 49, 96-101.
[5] Mettler, E. & Seibel, W. (1993). Effects of emulsifiers and hydrocolloids on whole wheat bread quality: a response surface methodology study. Cereal Chemistry, 70, 373-377.
[6] Rodge, A.B., Ghatge, P.U., Wankhede, D.B., & Kokate R.K. 2006. Isolation, purification & rheological study of guar genotypes RGC-1031 and RGC-1038. J Arid Legumes 3: 41-43.
[7] Bárcenas, M.E. & Rosell, C.M. (2005). Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids, 19, 1037-1043.
[8] Hattori, K., Abe, E., Yoshida, T. & Cuculo, J.A. (2004). New solvents for cellulose II ethylene diamine/thiocyanate salt system. Polymer Journal, 36, 123–130.
[9] Olivas, G.I. & Barbosa-Canovas G.V. (2005). Edible coatings for fresh-cut fruits. Food Science and Nutrition, 45, 657-670.
[10] Hussain, P.R., Suradkar, P.P., Wani, A.M. & Dar, M.A. (2015). Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosausing combination of carboxy methyl cellulose (CMC) coating and gamma irradiation. Radiation Physicsand Chemistry,107, 136–148
[11] Sengkhamparn, N., Sagis, L.M.C., Vries, D., Schols, H.A., Sajjaanantakul, T. & Voragen, A.G.J. (2010). Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench). Food Hydrocolloids, 24, 35–41.
[12] Costantino, A.J., & Romanchick-Cerpoviez, J.E. (2004). Physical and sensory measures indicate moderate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute. Journal of American Dietetic Association, 104, 44-52.
[13] Romanchik-Cerpovicz, J.E., Costantino, A.C. & Laura, H.G. (2006). Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert. Journal of American Dietetic Association, 106, 594–597.
[14] Romanchik-Cerpovicz, J.E., Tilmon, R.W. & Baldree, K.A. (2002). Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute. Journal of American Dietetic Association, 102, 1301–1303.
[15] Linlaud, N.E., Puppo, M.C. & Ferrero, C. (2009). Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal Chemistry, 86, 376-382.
[16] Rosell, C.M., Rojas, J.A. & Benedito, B.D. (2003). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 75-81.
[17] Nasehi, B., Razavi, M.A. & Ghodsi, M. (2016). Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage. Journal of Food Science and Technology, 51(13), 195-203. (In persian).
[18] Ozkoc, S.O., Sumnu, G. & Sahin, S. (2009). The effects of gums on macro and micro-structure of breads baked in different ovens. Food Hydrocolloids, 23: 2182-2189.
[19] AACC. (1999). Approved method the American Association of cereal chemists. The American Accociation of cereal chemists.
[20] Alamri, M.S., Mohamed, A.A. & Hussain, Sh. (2012). Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches. Carbohydrate Polymers, 89; 199-207.
[21] Rajabzadeh, N. (1991). Iranian Flat Breads Evaluation. Iranian Cereal and Bread Research Institue, Publication no. 71, Tehran, Iran. (In Persian).
[22] Roberts, K.T., Allen-Vercoec, E., Williamsd, S.A., Grahamb, T. & Cuia, S.W. (2015). Comparative study of the in vitro fermentative characteristics of fenugreek gum, white bread and bread with fenugreek gum using human faecal microbes. Bioactive Carbohydrates and Dietary Fiber, 5, 116-124.
[23] Mariotti, M., Lucisano, M. & Pagani, A. (2006). Development of a baking procedure for the production of oat-supplemented wheat bread. International Journal of Food Science and Technology, 41, 151-157.
[24] Peyghambardoost, S. H., Azadmard, D. S., Fathnejhad, R., Neamatti, M. & Rafat, S. A. (2012). Application of Falxseed in breadmaking: effect on chemical characteristics, fat composition of flour and bread, and sensory quality of the enriched semi flat bread. Journal of food research, 232(2), 281-292. (In Persian).
[25] Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in bread making. Journal of Food Engineering, 80, 61-67.
[26] Gharaie, Z., Azizi, M. H., Barzegar, M. & Aghagholizade, R. (2016). Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties and Barbari Bread Quality. Journal of Food Science and Technology, 50(13), 23-31. (in persian).
[27] Sim, S.Y, Noor Aziah, A.A. & Chen,g L.H.(2011). Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan. Food Hydrocolloids, 25, 951-957.
[28] Rosell, C.M., Collar, C. & Haros, M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, 21, 452–462.
[29] Sahari, M.A. Mohammadi, R. & Hamidi Esfehani, Z. (2014). Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums. International Journal of Food Science, 1, 1-7.
[30] Roberts, K.T., Cui, S.W., Chang, Y.H., Ng, P.K.W. & Graham, T. (2012). The influence off enugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids, 26(2), 350–358.
[31] Guarda, A., Rosell, C.M., Benedito, C. & Galotto, M.J. (2004). Different hydrocolloids as bread improvers and anti staling agents. Food Hydrocolloids, 18, 241-247.
[32] Ghanbari, M. & Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of barbari: an Iranian leavened flat bread. Journal of Agriculture Science and Technology, 15, 545-555.
[33] Tavakolipour, H. & Kalbasi-Ashtari, A. (2006). Influence of gums on dough properties and flat bread quality of two persian wheat varieties,” Journal of Food Process Engineering, 30(1), 74–87.
[34] Smitha, S., Rajiv, J., Begum, K. & Indrani, D. (2008). Effect of Hydrocohhoids on Rheological, Microstructural and Quality Characteristics of Parotta: An Unleavened Indian Flat Bread. Journal of Text Studies, 39, 267-271.
[35] Moayedi, S., Sadegi, M. A., Azizi, M. H. & Maghsoudlou, Y. (2009). The effect of gum tragacanth on farinograph and extensibility properties of wheat flour dough. Journal Food Processing And Preservation, 2(2), 47-60. (In Persian).
[36] Peressini, D., Pin, M. & Sensidoni, A. (2011). Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids, 25, 340–349.
[37] Shittu, T.A., Rashidat, A.A. & Abuloude, E.O. (2009). Functional effect of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 23, 2254–2260.
[38] Das, L., Raychaudhuri, U. & Chakraborty, R. (2015). Effects of hydrocolloids as texture improver in coriander bread. Journal of Food Science and Technology, 52(6), 3671–3680.
[39] López, E., Pérez, G., Erramouspe, P.L.J. & Cuevas, C. (2013). Effect of Brea Gum on the characteristics of wheat bread at different storage times. Food Science and Technology (Campinas.), 33(4), 745-752.
[40] Lopez, E.P. & Jimenez P.L. (2015). Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread. Food Science and Technology. 1, 1-7.
[41] Eduardo, M., Svanberg, U. & Ahrne, L. (2014). Effect of hydrocolloids and emulsifiers on baking quality of compositr cassava-maize wheat bread. International Journal of Food Science, 1, 1-9.
[42] Angioloni, A. & Collar, C. (2009) Gel, dough and fiber enriched fresh breads: relationships between quality features and staling kinetics. Journal of Food Engineering, 91:526–532.
[43] Kohajdova, Z. & Karovicova, J. (2009). Application of hydrocolloid as baking improvers. Chemical Papers, 63: 26-38.
[44] Martin, M.L., Zeleznak, K.J. & Hoseney, R.C. (1991). A mechanism of bread firming I. Role of starch swelling. Cereal Chemistry, 68:498–503.