بررسی خصوصیات فیزیکوشیمیایی و حسی بیسکویت فراسودمند حاوی جو و قند مایع خرما

نویسنده
سیده الهام موسوی کلجاهی
دانشجوی دکتری تخصصی، واحد پژوهش‌های نظری، گروه صنعتی نجاتی (آناتا)، تبریز، ایران، 5159138888، Research@nejati.com ، 09148608443
10.29252/fsct.16.97.101
چکیده
آرد جو به عنوان یک ماده عملگرا حاوی ترکیباتی نظیر بتاگلوکان، ویتامین­ها و مقادیر قابل توجهی ترکیبات فنلی می­باشد ­و کاربرد آن در محصولات تهیه شده از آرد گندم، می ­تواند باعث بهبود خواص تغذیه­ ای گردد، بنابراین هدف از این پژوهش جایگزینی آرد گندم با آرد جو (0، 25، 50، 75 و 100 درصد) و ساکارز با قند مایع خرما (0، 50 و 100 درصد) به منظور تهیه بیسکویت فراسودمند و بررسی خصوصیات فیزیکوشیمیایی (رطوبت، خاکستر، ضریب پخش، رنگ، قندهای احیاکننده و pH)، رئولوژیکی، حسی و آنتی ­اکسیدانی محصول تهیه شده می­باشد. طبق نتایج به دست آمده متغیرهای مستقل دارای اثر معنی­ داری بر فاکتورهای مورد بررسی بودند به طوریکه با افزایش غلظت آرد جو و قند مایع خرما در فرمولاسیون بیسکویت، میزان رطوبت، خاکستر، تغییرات رنگ، فنل کل و اثر آنتی­اکسیدانی نمونه­ ها به طور معنی­ داری افزایش یافت؛ این در حالی بود که میزان pH و حداکثر نیروی مورد نیاز جهت شکست بیسکویت­ ها کاهش یافت. همچنین افزایش میزان قند مایع خرما و آرد جو در فرمولاسیون نمونه­ ها به ترتیب باعث افزایش قندهای احیاکننده و میزان فیبرهای رژیمی در محصول نهایی و کاهش ضریب پخش نمونه­ های بیسکویت شد. طبق نتایج به دست آمده جایگزینی آرد گندم با آرد جو تا سطح 75 درصد و شکر با قند مایع خرما تا سطح 50 درصد هیچ گونه تاثیر منفی بر خواص حسی نمونه­ ها نداشت؛ بنابراین با جایگزینی 75 درصد آرد گندم با آرد جو و 50 درصد ساکارز با قند مایع خرما می­ توان به بیسکویت ­های فراسودمند با ویژگی ­های فیزیکوشیمایی، رئولوژیکی، حسی مطلوب و دارای خواص آنتی­اکسیدانی بالا دست یافت.
کلیدواژه‌ها
آرد جو
بیسکویت
فراسودمند
قند مایع خرما

موضوعات

عنوان مقاله English

Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar

نویسنده English

Seyedeh Elham Mousavi Kalajahi
Ph.D Student, Research Center, Nejati Industrial Group, Tabriz , Iran, 5159138888 ,09148608443, Research@nejati.com
چکیده English

Barley flour as an active ingredient contains compounds such as beta-glucan, vitamins and significant levels of phenolic compounds, and the usage of barley flour instead of wheat flour can improve the nutritional properties of the products. Therefore, the purpose of this study was to replace the wheat flour with barley flour at levels of 0%, 25%, 50%, 75% and 100%, and to replace sucrose with date liquid sugar at levels of 0%, 50% and 100% in order to produce functional biscuits and to study physicochemical (Moisture, ash, Spread Ratio, color, reducing sugars and pH), rheological, sensory and antioxidant properties of the prepared products. According to the results, the independent variables had a significant effect on the studied factors so that increasing the concentration of barley flour and date liquid sugar in biscuit formulations significantly increased the moisture content, ash, color changes, total phenol and antioxidant effects of the samples, while decreasing the pH and the Fracture strength. In addition, increasing the amount of date liquid sugar and barley flour in the formulation of the samples increased the contents of reducing sugars and dietary fiber in the final product, and decreased the Spread Ratio of the biscuit samples. According to the results, replacing wheat flour with barley flour at levels up to 75% and replacing sugar with date liquid sugar at levels up to 50% had no negative effect on the sensory properties of the samples. Therefore, replacing 75% of wheat flour with Barley flour and 50% of sucrose with date liquid can lead to the production of high-nutrition biscuits with desirable physicochemical, rheological, sensory, and high-antioxidant properties.

کلیدواژه‌ها English

Barley Flour
Biscuit
Date liquid sugar
Functional
[1] Ajila, C. M., Leelavathi, K. and Prasada Rao, U. J. S. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of cereal science, 48: 319-326.
[2] AleemZaker, M.D., Genitha, T.R. and Hashemi, S.I. 2012. Effects of defatted soy flour incorporation on physical, Sensorial and nutritional properties of biscuits. Journal of Food process & Technology, 3:1-4.
[3] Garcia-Estepa, R.M., Guerra-Hernandes, E. and Garcia-villanova, B. 1999. Phytic acid contant in milld cereal products and breads. Food Research International, 32: 217-221.
[4] Faridi, H.A. 1980. Technical and nutritional aspects of Iranian breads. Bakers digerst, 54 (5):18-22.

[5] Sharma, P. and Gujral, H.S. 2010. Antioxidant and polyphenols oxidase activity of germinated barley and its milling fractions. Food Chemistry, 120, 673-678.

[6] Madhujith, T., Izydorczyk, M. and Shahidi, F. 2006. Antioxidant activity of pearled barley fractions. Journal of Agricultural and Food Chemistry, 54:3283-3289.
[7] Koletta, P., Iraki, M., Papageorgiou, M. and Skendi, A., 2014. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science, 60:561-568.
[8] Škrbic, B., Snezˇana Milovac, A., Dejan Dodig, B. and Bojana Filipcˇev, C. 2009. Effects of hullless barley flour and flakes on bread nutritional composition and sensory properties. Food Chemistry, 115:982–988.
[9] Behall, K.M., Scholfield, D.J. and Hallfrisch, J. 2004. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. American Journal of Clinica Nutrition, 80, 1185–1190.
[10] Manley, D. 2000. Technology of biscuits, crackers and cookies. 3rd ed. Woodhead Publishing Limited, Cambridge.
[11] Laguna, L., Vallons, K.J.R., Jurgens, A. and Sanz, T. 2013. Understanding the effect of sugar and sugar replacement in short dough biscuits. Food and Bioproducts Technology, 6:3143-3154.

[12] Maache-Rezzoug, Z., Bouvier, J.M., Allaf, K. and Patras, C. 1998. Effect of principal ingredients on rheological behavior of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35:23-42.
[13] Ashraf Jahani, A. 2002. Date, The life fruit. Agricultural Sciences, Tehran, Iran.
[14] Ashraf, Z. and Hamidi-Esfahani, Z. 2011. Date and date processing:A review. Food Review International, 27:101-133.
[15] Al-Farsi, M., Alasalvar, C., Al-abid, M., Al-Shoaily, K., Al-Amry, M. and Al-Rawahy, F. 2008. Compositional and functional characteristics of dates, Syrups and their by-products. Food Chemistry, 104:943-947.
[16] Majzoobi, M., Mansoori, H., Falsaphi, S.R. and Farahnaki, A. 2015. Influence of date kernel powder on some properties of biscuit dough and hard biscuit. Food Technology and Nutrition, 12 (2): 5-14.
[17] Unknown, Biscuit Specifications and test methods. 2019. INSO 37 . 8th Revision.
[18] Unknown, Cereals, pulses and by products-Determination of ash yeild by incineration. 2009. INSO 2706. 1st Revision.
[19] Unknown, Agricultural food products–Determination of crude fibre contents–General method. 2009. INSO 3105. 1st.revision.
[20] Mildner-Szkudlarz, S., Bajerska, J., Zawirska-Wojtasiak, R. and Gorecka, D. 2012. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of eheat biscuits. Journal of Food Science, 74 (8):362-370.
[21] Yam, K.L. and papadakis, S.E. 2004. A simple digital imagine method for measuring and analyzing color of food surface. Journal of Food Engineering, 61: 137-142.
[22] Ebrahimpour, N., Peighambardoust, S.H., Azadmard-Damirchi, S. and Ghanbarzadeh, B. 2010. Effects of incorporating different hydrocolloids on sensory characteristics and staling of gluten free bread. Journal of Food Research, 3(20): 99-115.
[23] Pasqualone, A., Bianco, A.M., Paradiso, V.M., Summo, C., Gambacorta, G. and Caponio, F. 2014. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International. 65:385-393.
[24] Spies, R. D. and Hoseney, R. C. 1982. Effects of Sugars on Starch Gelatinization. Cereal Chemistry, 59: 128-131.
[25] Almana, H. A. and Mahmoud, R. M. 1991. Effect of Date Syrup on Starch Gelatnization and Quality of Layer Cakes. Cereal Food World, 36: 1010-1012.
[26] Ahmadi, H., azizi, M., jahanian, L. and Amir kavi, Sh. 2011. Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(1): 57-64.
[27] Ashrafi, Y., Rajabi, Z., mogadas, E. and Zare, S. 2018. Effect of partial replacement of sugar with date liquid sugar on Physicochemical and Sensory characteristics of Urmias Walnut Halva. Journal of Innovation in Food Science and Technology, 4 (10):65-77.
[28] Saghari, V. and Shakoori, SH. 2013. Effect of substitution of grape extract with sugar on fortified biscuits. Second National Conference on Food Science and Technology, Islamic Azad University of Quchan Branch.
[29] Myhara, R.M., Karkalas, J. and Taylor, M.S. 1999. The composition of maturing Omani dates. Journal of the Science of Food and Agriculture, 79: 1345-1350.
[30] Yaseen, T., Ashraf, I., Rehman, S.U., Ali, S. and Pasho, I. 2013. Shelf life assessment of muffins prepared by date syrup and wheat bran. Journal of Public Health and Biological Sciences, 2: 156-163.
[31] Dhingra, S. and Jood, S. 2001. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry, 77:479-488.
[32] Gujral, H. S., Mehta, S., Samra, I. S. and Goyal, P. 2003. Effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of cookies. International Journal of Food Properties, 2: 329-340.
[33] Sudha, M. L., Vetrimani, R. and Leelavathi, K. 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100:1365-1370.
[34] Sharma, P. and Gujral, H.S. 2014. Cookie making behavior of wheatebarley flour blends and effects on antioxidant properties. LWT-Food Science and Technology, 55:301-307.
[35] Sharma, P. and Gujral, H.S. 2013. Extrusion of hulled barley affecting b-glucan and properties of extrudates. Food and Bioprocess Technology, 6:1374-1389.
[36] Raiesi Ardali, F., Rahimi, E., Tahery, S. and Shariati, M.A. 2014. Production of a new drink by using date syrup and milk. Journal of Food Biosciences and Technology, 2(4): 67-72.
[37] Stratil, P., Klejdus, B. and Kuban, V. 2007. Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta, 71:1741-1751.
[38] Holtekjolen, A. K., Baevere, A. B., Rodbotten, M., Berg, H. and Knutsen, S. H. 2008.
Antioxidant properties and sensory profiles of breads containing barley flour. Food Chemistry, 110, 414-421.
[39] Majzoobi, M., Mansouri, H., Mesbahi, Gh., Farahnaky, A. and Golmakani, M.T. 2016. Effect of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properti. Journal of Agricultural Science and Technology, 18: 643-656.
[40] Vitali, D., Dragojevic, I. V. and Sebecic, B. 2009. Effects of incorporation of integral raw materials and dietary fiber on the selected nutritional and functional properties of biscuits. Food Chemistry, 114:1462-1469.
[41] Frost, D. J., Adhikari, K. and Lewis, D. S. 2011. Effect of barley flour on the physicaland sensory characteristics of chocolate chip cookies. Journal of Food Science and Technology,48:569-576.

[42] Olinger, P. M. and Velas, V. S. 1996. Opportunities and Advantages of Sugar Replacement. Cereal Food World, 41: 110-117.