تاثیر افزودن آرد اکسترود شده، صمغ‌های هیدروکسی‌پروپیل‌متیل‌سلولز و زانتان بر خصوصیات کیفی نان فاقد گلوتن بر پایه آرد برنج و ذرت

نویسندگان
مسعود یقبانی 1
آرش کوچکی 2
مهدی کریمی 3
سید علی مرتضوی 2
الناز میلانی 4
1 مربی، بخش تحقیقات فنی و مهندسی ، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 استاد،گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
3 دانشیار، بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
4 استادیار، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاددانشگاهی خراسان رضوی
10.52547/fsct.17.101.45
چکیده
آرد برنج و ذرت جایگزین مناسبی برای توسعه فراورده‏های فاقد گلوتن هستند و اصلاح برخی خصوصیات آنها ازجمله شاخص جذب آب آرد طی فرایند اکستروژن می‏تواند در جهت بهبود کیفیت فراورده‏های فاقد گلوتن مؤثر باشد. در این پژوهش تاثیر افزودن آرد اکسترود شده در دمای C° 110 با رطوبت 18 درصد، در چهار سطح (صفر ، 10 ، 20 و 30 درصد)، هیدروکلوئیدهای زانتان و هیدروکسی­پروپیل­متیل­سلولز هر کدام در دو سطح ( 5/0 و 1 درصد) در فرمولاسیون نان حجیم فاقد گلوتن بررسی شد. نتایج این تحقیق تاثیر معنی­دار افزودن آرد اکسترود شده و هیدورکلوئیدها بر ویژگی­های مورد ارزیابی را ثابت نمود به ­طوری­که با افزایش سطح آرد اکسترود شده در فرمولاسیون تا 10 درصد، حجم مخصوص و تخلخل افزایش یافت، لیکن سطوح بالاتر آن سبب کاهش این ویژگی­ها شد. همچنین افزایش سطح آرد اکسترود شده به فرمولاسیون سبب کاهش L* یا روشنایی پوسته نان شد و هیدروکسی­ پروپیل­ متیل­ سلولز تاثیر بیشتری در کاهش سفتی بافت نان بدون گلوتن در مقایسه با زانتان داشت. در نهایت با توجه به صفاتی نظیر حجم مخصوص، تخلخل، نرمی، رنگ، و امتیازهای ارزیابی حسی، فرمولاسیون نان بدون گلوتن حاوی 10 درصد آرد اکسترود شده و 1 درصد هیدروکسی­ پروپیل­ متیل­ سلولز، با حجم مخصوص cm3/g 01/3 ، میزان تخلخل 65 درصد و 1/4 امتیاز پذیرش کلی در ارزیابی حسی به­ عنوان فرمولاسیون مناسب تعیین شد.
کلیدواژه‌ها
آرد بدون گلوتن
اکستروژن
برنج
ذرت
زانتان

موضوعات

عنوان مقاله English

Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour

نویسندگان English

Masoud Yaghbani 1
Arash Koocheki 2
Mahdi Karimi 3
Ali Mortazavi 2
Elnaz Milani 4
1 Ph.D. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
2 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3 Associate Professor, Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Khorasan Razavi, AREEO, Mashhad, Iran
4 Assistant Professor, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
چکیده English

Rice and corn flours are appropriate alternatives for developing gluten free products and modification of some of their properties such as water absorption index of flour due to extrusion process could be effective for improvement of gluten-free products quality. In this research, addition effect of extruded flour in 110 °C with 18% feed moisture, in four levels ( 0, 10, 20 and 30%) and hydrocolloids of xanthan and hydroxypropylmethylcellulose in two levels ( 0.5 and 1%) of each were studied in gluten-free bread formulation. The results were proved significant effect of extruded flour and hydrocolloids addition on evaluated characteristics so that specific volume and porosity were promoted with increasing level of extruded flour till 10%, but higher levels were caused reduction of these properties. Also, increasing of extruded flour level was decreased crust L* and hydroxypropylmethylcellulose had more effect on crumb hardness reduction of gluten free bread in compared to xanthan. Finally with regard to features such as specific volume, porosity, softness, color and scores of sensorial test, gluten free bread formulation including 10% extruded flour and 1% HPMC was determined as appropriate formulation which had specific volume of 3.01 cm3/g, porosity of 65% and overall acceptance score of 4.1 in sensorial test.


کلیدواژه‌ها English

free-gluten flour
Extrusion
Rice
Corn
Xanthan
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