بررسی اثر متغیرهای فرمولاسیون و شرایط اکستروژن آرد کامپوزیت گندم سن زده- کینوا در فرمولاسیون میان وعده غذایی

نویسندگان
آسیه قیافه شیرزادی 1
محمد جواد وریدی 2
الناز میلانی 3
1 دانشجوی کارشناسی ارشد،دانشگاه فردوسی مشهد، مشهد، ایران
2 استاد، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
3 استادیار، پژوهشکده علوم و فناوری مواد غذایی، سازمان مرکزی جهاد دانشگاهی، مشهد، ایران
10.52547/fsct.17.105.1
چکیده
میان وعده‌ها به بخش قابل‌توجهی از رژیم غذایی بسیاری از افراد به‌ویژه کودکان تبدیل‌شده‌اند. همچنین اسنک ها به دلیل تنوع و رنگ‌های جذاب، ماندگاری بالا و هزینه نسبتاً کم طرفداران بسیاری دارند. عمده آن ها از غلات تولید می شوند و مشکل اصلی این میان وعده ها، مواد مغذی ناکافی بوده که اثر منفی بر سلامتی داشته و باعث افزایش میزان چاقی در افراد، به ویژه کودکان می گردد. با بهره گیری از شبه غله کینوا در محصولات اسنک، باعث ایجاد تنوع در محصولات فعلی شده و همچنین موجب افزایش ارزش غذایی اسنک می گردد. از طرفی امروزه توجه به کاربرد مجدد فراورده های جنبی صنایع غذایی و فرعی نهاده های کشاورزی بیشتر شده است و برگرداندن این محصولات به چرخه تولید باعث افرایش ارزش افزوده می گردد. یکی از این فراورده های جنبی، گندم سن زده می باشد که به دلیل اسیب شبکه گلوتنی مورد استفاده در صنایع پخت نمی باشد و به مصرف خوراک دام می رسد. در این پژوهش اثر متغیرهای مستقل شامل میزان سطوح افزودن کینوا (0،25،50%)، میزان رطوبت (12،15،18 درصد)، سرعت چرخش مارپیچ (200، 120،160 دور در دقیقه) در قالب طرح مرکب مرکزی بود. تأثیر متغیرهای مستقل بر برخی خصوصیات فیزیکی و عملکردی فراورده شامل نسبت انبساط، سختی بافت، شاخص جذب آب، شاخص حلالیت آب، ارزیابی حسی موردبررسی قرار گرفت. نتایج نشان داد که با افزایش کینوا تا 50 درصد، سختی بافت (11/57-4/72 نیوتن)، شاخص حلالیت در آب (28/4-21) و پذیرش کلی محصول اکسترود شده، افزایش پیدا کرد و همچنین باعث کاهش نسبت انبساط (2/86-3/77)، شاخص جذب آب (5/05-5/39) و پذیرش حسی بافت، گردید. نتایج ارزیابی حسی مشخص کرد که شرایط رطوبت 12% و سرعت چرخش 175rpm و سطوح افزودن کینوا (19%)، برای تولید میان وعده مناسب بوده و بیشترین پذیرش کلی را دارد.
کلیدواژه‌ها
میان وعده حجیم شده
کینوا
گندم سن زده
ویژگی عملکردی
اکستروژن

موضوعات

عنوان مقاله English

Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack

نویسندگان English

Asiyeh ghiafeh shirzadi 1
mohammad javad varidi 2
Elnaz Milani 3
1 Ferdowsi University of Mashhad
2 Ferdowsi University of Mashhad
3 Mashhad University Jihad
چکیده English

Abstract


Snacks have become a significant part of the diet of many people, especially children. These snacks have many fans due to their attractive objects and colors, high durability and relatively low cost. Most of them are made from cereals, and the main problem with these snacks is insufficient nutrients, which have a negative effect on health and increase obesity in people, especially children. Using quinoa grain in products, it creates diversity in current products and also increases the nutritional value of snack. On the other hand, today, attention has been paid to the re-use of by-product in the food industry and the rate of agriculture inputs, and returning these products to the production cycle will increase the value added. One of these by-product is suni bug damaged wheat, which is used not used in the cooking industry due to the damage of the gluten network and is consumed by livestock feed. In this study, the effect of the independent variables included the percentage of addition of quinoa (0.25%, 50%), moisture content (12, 15, 18%), the screw speed (120,160,200 rpm) was in the form of a central composite design. The influence of the independent variables on some physical and functional properties was investigated, including expansion ratio, hardness, water absorption index, water solubility index, sensory evaluation. The results showed that with increasing quinoa up t0 50%, increased the hardness (4.72-11.57N), water solubility index (21-28.4) and overall acceptability of the extruded product, and also decreased the ratio of expansion (3.77-2.86), water absorption index (5.39-5.05) and sensory acceptability of the texture. Sensory evaluation results showed that 12% humidity conditions, 175rpm screw speed and quinoa addition levels (19%) in the suni- bug wheat were suitable for snack production and had the highest overall acceptability.

کلیدواژه‌ها English

Extruded Snacks
Quinoa
Suni -Bug wheat
Functional properties
Extrusion
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