بررسی تأثیر سیستم‌های پخت و افزودن هیدروکلوئیدهای مختلف بر خصوصیات فیزیکوشیمیایی و بافتی نان روتی (نان مسطح هندی)

نویسندگان
مهدی قیافه داودی 1
مهدی کریمی 1
فریبا نقی پور 2
زهرا شیخ الاسلامی 3
عادل میرمجیدی 4
ریحانه احمدزاده قویدل 5
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی
2 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر
3 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی
4 مؤسسه تحقیقات فنی و مهندسی کشاورزی
5 گروه صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی
چکیده
در طی سال‏های اخیر همگام با توسعه و ایجاد تنوع در تولید نان، انواع روش‏های فرآوری و هم‏چنین کمک فرآیندها (افزودنی‏ها) نیز گسترش یافته‏اند. یکی از محصولات سنتی که در کشورهای شرق آسیا به دلیل سادگی مواد اولیه و سهولت تهیه، از سالیان متمادی مورد استقبال مصرف‏کنندگان است، نان روتی می‏باشد. از این‏رو در مطالعه حاضر به بررسی باستفاده از سیستم‏های پخت نظیر صفحات داغ الکتریکی و فر گردان و مقایسه آن‏ها با روش سنتی و هم‏چنین استفاده از هیدروکلوئیدهای گوار، کربوکسی متیل سلولز و کاراگینان (هر کدام به میزان 5/0 درصد) در فرمولاسیون نان روتی در قالب یک طرح فاکتوریل دو عامله با آرایش کاملاً تصادفی پرداخته شد (05/0≥P). نتایج این پژوهش به وضوح نشان داد که کاربرد صفحات داغ الکتریکی برای پخت به همراه افزودن هر دو نوع صمغ کربوکسی متیل سلولز و گوار در فرمولاسیون بر میزان رطوبت و مؤلفه رنگی L* به‏طور معنی‏داری در سطح 5 درصد مؤثر بود و در این رابطه اثر صمغ کربوکسی­متیل سلولز از صمغ گوار بیشتر بود. هم‏چنین نمونه­های تولید شده با روش صفحات داغ الکتریکی و حاوی صمغ کربوکسی متیل سلولز دارای کم‏ترین میزان سفتی بافت در بازه زمانی 2 و 72 ساعت و همچنین یک هفته پس از پخت بودند. در نهایت ارزیابان حسی دو نمونه تولید شده با روش صفحات داغ الکتریکی و حاوی صمغ کربوکسی متیل سلولز و نمونه تولید شده با صفحات داغ الکتریکی و حاوی صمغ گوار را به عنوان بهترین نمونه معرفی کردند.
کلیدواژه‌ها
روتی
نان مسطح
سیستم پخت
ماندگاری
افزودنی
نان سنتی

موضوعات

عنوان مقاله English

Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread)

نویسندگان English

Mehdi Ghiafeh Davoodi 1
Mahdi Karimi 1
Fariba Naghipour 2
Zahra Sheikholeslami 3
Adel Mirmajidi 4
Reihaneh Ahmadzadeh ghavidel 5
1 Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran.
2 Seed and Plant Improvement Institute
3 Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO)
4 Agricultural Engineering Research Institute
5 Department of Food Science and Technology, Quchan Branch, Islamic Azad University
چکیده English

In recent years, synchronous with the development and diversification of bread production, have expanded various processing methods, as well as the co processes (additives). One of the traditional products that have been welcomed by consumers for many years in eastern Asia due to the simplicity of raw materials and ease of using is roti bread. Therefore, in the present study, has been investigated the use of baking methods, such as hot-electric plates and rotary oven and compare them with the traditional method and so on is evaluated using of guar, carboxymethyl cellulose (CMC) and Carrageenan hydrocolloids (each one 0.5%) in roti bread formulation in a completely randomized double factorial arrangement test (P≤0.05). The results of this study clearly showed that application of hot-electric plates for baking along with addition of both CMC and guar gum in the formulation, had effect on the moisture content and crust L* value and in this regard the effect of CMC gum was higher than guar gum. Also, based on the results, it was found that the sample produced by the hot-electric plates containing CMC gum had the least firmness of the texture during 2 and 72 hours after baking, as well as one week after baking (P≤0.05). Finally, tasting the samples, the panelists introduced the samples produced with hot-electric plates containing CMC gum and samples produced with hot-electric plates containing guar gum as the best samples.

کلیدواژه‌ها English

Roti
Flat bread
Baking Method
shelf life
Additive
Traditional Bread
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