بررسی اثر افزودن آرد دانه چیای برشته شده بر ویژگی های فیزیکوشیمیایی و حسی نان بربری طی انبارمانی

نویسندگان
مه رخ حاتمیان 1
محمد نوشاد 2
سامان آبدانان مهدی زاده 3
حسن برزگر 1
1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 گروه علوم و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
3 گروه مکانیک بیوسیستم، دانشکده مهندسی زراعی و عمران روستایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
هدف از این پژوهش، بررسی اثر افزودن آرد دانه چیا اصلاح شده ( 5/7 – 0 درصد) بر محتوی رطوبتی، مقدار چربی، میزان فیبر کل، میزان فعالیت آنتی اکسیدانی، میزان فنل کل، رنگ ، بافت و ویژگی های ارگانولپتیکی نان بربری طی 6 روز ماندگاری به منظور تهیه نان فراسودمند بود. نتایج نشان داد، افزودن آرد دانه چیا اصلاح شده سبب افزایش میزان محتوی رطوبتی، میزان روغن، میزان فیبر کل، میزان فنل کل و میزان فعالیت آنتی اکسیدانی در نمونه ها شد. به طوری که میزان فعالیت آنتی­اکسیدانی از (9/0 ± 5/17 درصد) برای نمونه شاهد به (2/0 ± 2/66 درصد) برای نمونه حاوی 5/7 درصد آرد دانه چیا اصلاح شده افزایش یافت. در حالی که با افزایش مقدار آرد دانه چیا اصلاح شده، شاخص روشنایی، سفتی نمونه ها کاهش یافت. نمونه حاوی 5/2 درصد آرد دانه چیا اصلاح شده از نظر ویژگی­های ارگانولپتیکی تفاوت معنی­داری (05/0 >P) با نمونه شاهد نداشت. در صورتی که افزایش میزان جایگزینی آرد گندم با آرد دانه چیا اصلاح شده (5/2 تا 5/7 درصد)، باعث کاهش مقبولیت ویژگی­های ارگانولپتیکی نان شد. بر اساس نتایج آنالیز حرارتی همزمان (STA) میزان آنتالپی برای نمونه شاهد حدود 94/4119 (گرم/ژول) و برای نمونه حاوی 5 درصد آرد دانه چیا اصلاح شده حدود 1/4369 (گرم/ژول) بود. نتایج SEM نشان داد، افزودن آرد دانه چیا اصلاح شده سبب ایجاد ساختمان یکنواخت­تر با حفرات کوچک­تر در نمونه­ها شد.
کلیدواژه‌ها
آرد دانه چیا اصلاح شده
ویژگی های فیزیکوشیمیایی
ماندگاری
نان بربری

عنوان مقاله English

Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage

نویسندگان English

Mahrokh Hatamian 1
Mohammad Noshad 2
Saman Abdanan Mehdizadeh 3
Hassan Barzegar 1
1 - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 - Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan
3 Department of Mechanics of Biosystem Engineering, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

In this study, the effect of incorporating chia seed modified flour(MSF) (0-7.5 %) on moisture content, fat content, total fiber content, antioxidant activity, total phenol content, color, texture and organoleptic characteristics of functional barbari bread was evaluated. The results showed addition of MSF increased the moisture content, oil and total fiber content, total phenol content and antioxidant activity (17.9±0.9 % to 66.2 ± 0.2%) in the samples. While increasing the amount of MSF, the L* value and hardness of the samples was decreased. The organoleptic characteristics of bread containing 2.5% MSF had no significant different (P<0.05) with the control. Increasing the replacement of wheat flour with MSF (2.5 to 7.5%) reduced the acceptability of organoleptic characteristics of bread. Based on the results of the simultaneous thermal analysis (STA), the enthalpy for control was 4119.94 (J/g) and for the bread containing 5% MSF was about 4369.1 (J/g). SEM results showed that the incorporation of MSF created a more uniform structure with smaller cavities in the bread.

کلیدواژه‌ها English

Chia seed modified flour
Physicochemical properties
Shelf- life
Barbari bread
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