بررسی اثر صمغ زدو بر ویژگی‌های فیزیکوشیمیایی، رئولوژیک، حسی و زمان ماندگاری نان تست

نویسندگان
محدثه عسگری 1
قاسم فدوی 2
سید مهدی سیدین اردبیلی 3
1 دانشجوی کارشناسی ارشد، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران
2 استادیار، پژوهشکده صنایع غذایی و کشاورزی، پژوهشگاه استاندارد، کرج، ایران
3 استادیار، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران
10.29252/fsct.16.95.14
چکیده
هدف از تحقیق حاضر بررسی اثر بکارگیری صمغ زدو بر ویژگی های فیزیکوشیمیایی، رئولوژیک، حسی و مدت ماندگاری نان تست بود. به طوری که صمغ زدو در سطوح (0/25Z2:، 0/5 Z3:، 0/75Z4: و 1%Z5:) به آرد نان تست اضافه شده و با نمونه شاهد (Z1) مقایسه شد. نتایج آزمون های رئولوژیکی نشان داد که افزودن صمغ زدو، میزان جذب آب، زمان گسترش، زمان مقاومت و عدد کیفی فارینوگراف خمیر تیمارهای Z4 و Z5 به طور معنی داری افزایش یافت (P<0.05). نتایج آزمون اکستنسوگرافی در تمام بازهای زمانی مورد بررسی نشان داد که با افزایش صمغ زدو مقاومت به کشش خمیر نمونه ها به طور معنی داری کاهش یافت (P<0.05) و پایین ترین مقاومت به کشش خمیر به ترتیب در تیمارهای Z4 و Z3 ملاحظه شد (P<0.05). در تمام بازهای مورد بررسی افزودن صمغ زدو منجر به افزایش معنی دار عدد نسبت نمونه ها شد (P<0.05). نتایج آزمون تراکم پذیری نان با اینستران نشان داد که درتمامی روزهای مورد بررسی با افزایش میزان صمغ زدو میزان سفتی نان های تولیدی کاهش یافت و با گذشت زمان سفتی تمامی نمونه ها افزایش یافت. نتایج آزمون های فیزیکوشیمیایی نان های تولیدی نشان داد که درتمامی روزهای مورد بررسی با افزایش میزان صمغ زدو به طور معنی داری میزان رطوبت، خاکستر، پروتئین نان های تولیدی افزایش و میزان چربی نان های تولیدی کاهش یافت. نتایج ارزیابی حسی نان تولیدی نشان داد که تیمار Z5 دارای بالاترین امتیاز حسی در تمامی فاکتورهای مورد بررسی بود و به عنوان تیمار برتر انتخاب شد.
کلیدواژه‌ها
ان تست
صمغ زدو
بیاتی
فارینوگراف
اکستنسوگراف

موضوعات

عنوان مقاله English

Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread

نویسندگان English

mohadeseh Asgari 1
ghasem Fadavi 2
Seyed Mehdi Seyedin Ardebili 3
1 M. Sc. Student of Food Science & Technology
2 Assisstant professor, Faculty of Food Industry and Agriculture, Standard Research Institute, Karaj, Iran
3 Assisstant professor, Faculty of Food Science & Technology, Science and Research Branch, Islamic Azad University,
چکیده English

The purpose of this study was investigate the effect of application of zedo gum on physicochemical, rheological, and sensory and shelf life of toast. The gum was added to the bread flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and compared with the control sample (Z1). The results of rheological tests showed that the addition of zedo gum, water absorption, dough development time, stability time and farinograph quality number of treatments cod Z4 and Z5 increased significantly (P <0.05). The results of extensographic test at 45, 90 and 135 min showed that with increasing gum, the resistance to extension of dough samples decreased significantly (P<0.05) and the resistance to extension was lower in Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted in a significant increase in the ratio number of samples (P<0.05). The results of bread compression test with insert showed that during the days studied, with increasing the amount of gum, the hardness of the breads decreased, and with the passage of time the firmness of all samples increased. The results of physicochemical tests of breads showed that in all the studied days with increasing gum content, moisture content, ash, protein content of breads increased significantly and the amount of fat produced by bread decreased (P<0.05).The results of sensory evaluation of bread production showed that Z5 had the highest sensory scores in all studied factors and was selected as superior treatment.

کلیدواژه‌ها English

Toast
Zedo gum
Staling
Farinograph
Extensograph
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