اثر افزودن پودر کدوسبز بر رئولوژی خمیر و خواص فیزیکوشیمیایی، حسی و کیفی نان تافتون

نویسندگان
زهرا داودی 1
محمد شاهدی 2
مهدی کدیور 3
1 دانشگاه صنعتی اصفهان، دانشکده کشاورزی، کروه عتلوم و صنایع غذایی
2 Isfahan University of Technology College of Agriculture Food science and Technology Group
3 دانشگاه صنعتی اصفهان، دانشکده کشاورزیگروه علوم و صنایع غذایی
چکیده
از آن جا که فیبر رژیمی نقش مهمی در تغذیه انسان دارد، افزودن آن به نان سبب جبران کمبودهای آن شده و می‌تواند نان را به محصولی فراسودمند تبدیل کند. فیبر رژیمی ارزش تغذیه ای نان را افزایش می دهد اما سبب تغییر در خصوصیات رئولوژیکی خمیر و در نتیجه کیفیت نهایی نان می شود. هدف از این پژوهش بررسی اثر افزودن پودر کدو سبز در سطوح مختلف 5%، 10% و 15% بر خواص رئولوژیکی خمیر و خصوصیات فیزیکوشیمیایی و حسی نان تولید شده بود. در این تحقیق,ورقه هایی نازک از کدوسبز توسط خشک کن با هوای داغ تا رطوبت 9 درصد خشک شدند و سپس توسط آسیاب پودر شد و در مقادیر مختلف به آرد گندم افزوده شد. برخی از خصوصیات رئولوژیکی خمیر برای هر تیمار توسط دستگاه فارینوگراف اندازه گیری شد. کشش‌پذیری و مقاومت به کشش خمیر و همچنین ارزیابی بافت نان به منظور بررسی بیاتی آن طی 72 ساعت توسط دستگاه ارزیابی بافت اینستران انجام شد. رنگ سطح نان‌ها با محاسبه پارامترهای L*، a* و b* ارزیابی شد. جهت انجام آزمون ارزیابی حسی نان از روش هدونیک 5 نقطه‌ای استفاده گردید. با افزودن پودر کدو سبز میزان خاکستر و فیبر نمونه‌ها افزایش یافت. با افزایش میزان پودر کدوسبز مقدار آب اضافه شده در فارینوگراف جهت تهیه خمیر به مقدار کمی کاهش در حالی که مقاومت و عدد کیفی خمیر افزایش یافت. غنی‌سازی آرد گندم با پودر کدوسبز سبب افزایش کشش پذیری و مقاومت به کشش خمیر شد. در نان‌های غنی شده با پودر کدو سبز میزان پارامتر a* کاهش پیدا کرد. نان‌های تیمار شده بافت نرم‌تری نسبت به نمونه شاهد داشتند. در حالی‌که سرعت بیاتی در آن‌ها افزایش یافت. ارزیابی حسی نمونه ها نشان داد که نان های حاوی پودر کدو‌ سبز پذیرش کلی بیشتری نسبت به نمونه شاهد داشتند.
کلیدواژه‌ها
پودر کدو‌سبز
فیبر رژیمی
فراسودمند
خواص رئولوژیکی خمیر
خواص حسی نان

موضوعات

عنوان مقاله English

Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread

نویسندگان English

Zahra Davoudi 1
Mohamad Shahedi 2
Mehdi Kadivar 3
1 Isfahan University of Technology, College of Agriculture, Department of Food Science and Technology
2 2. استاد گروه صنایع غذایی، دانشکده کشاورزی k دانشگاه صنعتی اصفهان دانشکده کشاورزی گروه علوم و صنایع غذایی
3 Isfahan University of Technology, college of agriculture. Department of Food Science and Technology
چکیده English

Abstract

Since the dietary fiber has an important role in human nutrition, Incorporation of fibers into bread can compensate for its shortcomings and change it into functional food. Dietary fibers enhance the nutritional value of bread; however, they change the rheological properties of the dough, thus altering the final product quality. The objective of the present study was to investigate the effect of the addition of zucchini powder in different levels of 5%, 10% and 15% to flour, on the rheological properties of the dough as well as physicochemical and sensory properties of bread. In this study, zucchini slices were dried in a hot-air dryer until reaching 9% moisture content. The zucchini powder was prepared and added to wheat flour in different amounts. Rheological properties were measured for each treatment using a Farinograph instrument. The extensibility and tensile strength of the dough in addition to the bread texture were evaluated using a texture analyzer to investigate the bread staling during 72 h. The color of bread was evaluated by measuring L*, a*, and b* Hunter lab color parameters. The 5-point hedonic scale was used to assess the quality of the bread samples. By increasing the zucchini powder percentage, the amount of ash and fiber increased. As the zucchini powder content increased, the water content absorption slightly decreased, however, the stability and quality index of the dough increased. The zucchini powder caused an increase in the dough extensibility and tensile strength. The redness (a* parameter) of bread which was fortified with zucchini powder decreased with increasing zucchini powder. Treated bread texture was softer than the control while the staling rate increased. Sensory evaluation showed that bread containing zucchini powder has higher overall acceptance than the control sample.

کلیدواژه‌ها English

Zucchini powder
Dietary fiber
Functional Food
Rheological properties
Sensory properties
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