مروری بر رویکردهای نوین در غنی سازی پاستا با استفاده از میوه ها وسبزی ها

نویسندگان
امیرپویا قندهاری یزدی 1
لیلا کمالی روستا 2
محمد حسین عزیزی تیریز زاد 3
مهدی امینی 4
محمد توکلی 1
متین یحیوی 1
1 گروه توسعه صنعتی و پژوهشی زر
2 گروه توسعه صنعتی و پژوهشی زر.
3 استاد گروه علوم و صنایع غذایی دانشگاه تربیت مدرس
4 عضو هیأت مدیره گروه توسعه صنعتی و پژوهشی زر
10.52547/fsct.17.103.129
چکیده
پاستا با توجه به قیمت پایین، پخت آسان و طعم مطلوب یکی از غذاهای محبوب در دنیا می­باشد. پاستا از نظر میزان کالری غنی بوده ولی میزان فیبر­ها، مواد معدنی، ترکیبات فنلی و ویتامین­ها در آن­ پایین می­باشد. با توجه به مواد اولیه محدود در تولید پاستا، محبوبیت آن در بین تمامی اقشار جامعه و همچنین فرایند تولید ساده­ی پاستا می­توان از پاستا به عنوان یک حامل مناسب برای غنی­سازی استفاده نمود. در این مطالعه به بررسی تاثیر غنی­سازی پاستا با استفاده از سبزی­ها و میوه­ها بر خصوصیات فیزیکوشیمیایی و تغذیه­ای پاستا پرداخته شده است. نتایج این مطالعه نشان دهنده آن بوده که اضافه نمودن میوه­ها و سبزی­ها به فرمولاسیون پاستا منجر به افزایش قابل توجه ترکیبات زیست­فعال مانند ترکیبات فنلی و همچنین خصوصیات ضد اکسایشی در پاستا می­شود. در بین مراحل تولید پاستا، پخت بیشترین تاثیر را بر کاهش ترکیبات زیست فعال دارد. سبزی­ها و میوه­ها می­توانند به آب جوش (آب پخت) وارد شوند و یا بر اثر حرارت تخریب شوند. غنی­سازی باعث تضعیف شبکه­ی گلوتنی شده که منجر به ایجاد تغییر در خصوصیات پخت و بافت پاستا می­شود. با توجه به نوع ترکیبات اضافه شده به فرمولاسیون پاستا، تاثیر بر شاخص گلایسمی پاستا متفاوت می­باشد. بنابراین، غنی­سازی تنها درصورتی موفق خواهد بود که شرایط فرایند بهینه شود تا در محصول نهایی ویژگی­های تغذیه­ای مورد نظر در سبزی­ها و میوه­ها حفظ شود.
کلیدواژه‌ها
پاستا
ترکیبات زیست فعال
غنیسازی
غذای عملگرا

عنوان مقاله English

A review: New Approach to Enrich Pasta with fruits and vegetables

نویسندگان English

amir pouya ghandehary yazdi 1
Leila Kamali Rousta 2
Mohammad Hossein Azizi Tabrizzad 3
Mahdi Amini 4
Mohammad Tavakoli 1
Matin Yahyavi 1
1 Zar Research and Industrial Development Group
2 Zar Research and Industrial Development Group
3 Associate professor, Tarbiat Modares University
4 Zar Research and Industrial Development Group
چکیده English

Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds such as phenolic compounds as well as antioxidant activity. In between pasta production steps, pasta cooking had the most impact on the reducing of bioactive compounds. Vegetables and fruits can leach into boiling water (cooking water) or can be thermally degraded. The enrichment has a dilution effect of the gluten network, leading to changing of cooking and texture properties. Due to the type of compounds added to the pasta formulation, their effect on glycemic index was different. Therefore, enrichment is successful only if processing conditions are optimized to keep in the final product the desired nutritional characteristics of the vegetables and fruits

کلیدواژه‌ها English

Pasta
Bioactive compounds
Enrichment
Functional Food
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