اثر افزودن کنسانتره سیاهدانه بر خواص فیزیکی و کیفی نان تست بدون گلوتن طی دوره نگهداری

نویسندگان
فرزانه علیشاهی 1
محمد فاضل 2
1 دانشجوی دانشگاه آزاد اصفهان (خوراسگان)
2 هیئت علمی دانشگاه آزاد واحد اصفهان (خوراسگان)
چکیده
بیماری سلیاک یک اختلال خود ایمنی بوده که بیمار در معرض عدم تحمل دائمی به گلوتن است و تنها راه درمان مؤثر آن پایبندی به یک رژیم غذایی فاقد گلوتن در سراسر عمر بیمار می‌باشد. بنابراین توجه به تولید مواد غذایی بدون گلوتن و با کیفیت از اهمیت ویژه‌ای برخوردار است. هدف از این پژوهش، تولید نان تست بدون گلوتن با استفاده از کنسانتره پروتئین سیاهدانه به عنوان جایگزین گلوتن و فیبر سیب زمینی است. از روش سطح پاسخ با دو متغیر فیبر سیب زمینی (2 تا 6 درصد) و کنسانتره پروتئین سیاهدانه (5 تا 15 درصد) استفاده شد. با افزایش فیبر سیب زمینی و کنسانتره سیاهدانه، دانسیته افزایش معنی‌داری (05/0˂p) نشان داد. فیبر سیب زمینی منجر به کاهش معنی‌دار تخلخل شد؛ اما کنسانتره سیاهدانه بی­تأثیر بود (01/0˃p). فیبر سیب‌زمینی و کنسانتره سیاهدانه هر یک به تنهایی اثر خطی معنی‌داری در سطح 05/0 نشان دادند. با افزایش میزان فیبر سیب زمینی و کنسانتره سیاهدانه رطوبت کاهش یافت؛ اما اثر کنسانتره سیاهدانه معنی‌دار نبود. به علاوه، رطوبت طی دوره نگهداری هم افت کرد. فیبر سیب زمینی و کنسانتره هردو دارای اثر معنی‌داری بر سفتی بافت نان بودند و میزان سفتی طی دوره نگهداری چهار روزه افزایش یافت. شاخص عدم برازش برای تمامی مدل‌ها معنی‌دار (05/0˃p) نبود. بررسی نتایج بهینه سازی فرمولاسیون نشان داد که نان تست حاوی 5/7 درصد پروتئین کنجاله سیاهدانه و 5/2 درصد فیبر سیب زمینی دارای بهترین کیفیت بوده و جهت تولید پیشنهاد می‌گردد.
کلیدواژه‌ها
بدون گلوتن
کنسانتره سیاهدانه
نان
بافت
رنگ

موضوعات

عنوان مقاله English

Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage

نویسندگان English

Farzaneh Alishahi 1
Mohammad Fazel 2
1 Islamic Azad University, Branch of Khorasgan
2 Islamic Azad University, Branch of Isfahan (Khorasgan)
چکیده English

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a gluten-free diet. So, attention to the high quality food production without gluten is important. The aim of this study is to produce gluten-free bread toast using Nigella sativa Linnconcentrate as an alternative to gluten and potato fiber. The Response Surface Method was used with two variables of potato fiber (2 to 6 %) and Nigella sativa Linnconcentrate (5 to 15 %). With increasing potato fiber and Nigella sativa Linnconcentrate, bread density increased significantly (p˂0.05). Potato fiber resulted in a significant decrease in porosity, but Nigella sativa Linnconcentrate was ineffective (0.01%). Potato fiber and Nigella sativa Linnconcentrate showed a linear effect alone at the level of 0.05. Moisture content decreased with increasing fiber and Nigella sativa Linnconcentrate, but the effect of protein concentrate was not significant (p˃0.05). In addition, moisture content of bread decreased during storage. Potato fiber and protein concentrate had a significant effect on the hardness of bread texture and the texture increased during the four days storage period. The non-fit index for all models was not significant (0.05%). The optimization of bread formulation showed that the toast containing 7.5% of Nigella sativa Linnconcentrate and 2.5% potato fiber had the best quality and is recommended for production.

کلیدواژه‌ها English

Gluten-free
Nigella sativa Linn concentrate
Bread
texture
color
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