بررسی اثر استفاده از آرد کدو تنبل در تهیه بیسکویت رژیمی و خواص حسی و فیزیکوشیمیایی آن

نویسندگان
پریسا دلالت 1
لیدا شاهسونی مجرد 2
شادی مهدیخانی 2
1 دانشجوی کارشناسی ارشد، علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران
10.52547/fsct.17.105.31
چکیده
در تحقیق حاضر آرد کدو تنبل در سطوح 0، 1، 3 و 5 درصد به عنوان جایگزین آرد و شکر مصرفی در فرمولاسیون بیسکویت مورد استفاده قرار گرفت و ویژگی های فیزیکوشیمیایی، آنتی اکسیدانی، رئولوژیکی و حسی نمونه ها و همچنین اندیس پراکسید نمونه ها طی بازه های زمانی 1، 30 و 60 روز پس از پخت بررسی شد. نتایج ارزیابی خواص رئولوژیکی خمیر نشان داد که پائین ترین درجه سست شدن خمیر و بالاترین عدد کیفیت متعلق به نمونه T3 (حاوی 5% آرد کدو تنبل+ 95% آرد گندم+ 25% شکر) بود (05/0p≤). با افزایش آرد کدو تنبل، میزان پروتئین بیسکویت های تولیدی به طور معنی داری کاهش و میزان چربی، فیبر و رطوبت بیسکویت های تولیدی به طور معنی داری افزایش یافت (05/0p≤). با افزایش مقدار آرد کدو تنبل، میزان اندیس پراکسید بیسکویت های تولیدی به طور معنی داری کاهش یافت (05/0p≤). درتمامی روزهای مورد بررسی با افزایش مقدار آرد کدو تنبل، میزان فنل تام نمونه ها به طور معنی داری افزایش و میزان (IC50) بیسکویت های تولیدی به طور معنی داری کاهش یافت(05/0p≤). افزودن مقادیر مختلف آرد کدو تنبل منجر به کاهش معنی دار سختی و پیوستگی نمونه ها شد (05/0p≤). نتایج ارزیابی حسی نمونه ها نشان داد که بالاترین امتیاز پذیرش کلی متعلق به نمونه T3 (حاوی 5% آرد کدو تنبل+ 95% آرد گندم+ 25% شکر) بود. تیمار مذکور به عنوان تیمار برتر معرفی شد.
کلیدواژه‌ها
بیسکویت
کدو تنبل
فارینوگراف

عنوان مقاله English

The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties

نویسندگان English

Parisa delalat 1
lida Lida Shahsevani Mojarad 2
Shadi Mahdikhani 2
1 Islamic azad university
2 Azad university
چکیده English

In the present study, pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory properties and peroxide value of the samples during the intervals 1, 30 and 60 days after baking were examined. The results of rheological evaluation of dough showed that the lowest degree of dough softening and the highest quality number belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar) (p≤0.05). By increasing the amount of pumpkin flour, the protein content of cooked biscuits significantly decreased and the fat, fiber and moisture content of biscuits significantly increased (p≤0.05). With the increase in the amount of pumpkin flour, the content of the peroxide value of biscuits significantly decreased. In all of the studied days, increasing the amount of pumpkin flour, the total phenol content of the samples increased significantly and the IC50 of the biscuits significantly decreased (p≤0.05). The results showed that adding different amounts of pumpkin flour caused a significant decrease in the hardness and cohesiveness of the samples (p≤0.05) The sensory evaluation results of the samples showed that the highest total acceptance rating belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar), the treatment was introduced as superior treatment.

کلیدواژه‌ها English

Biscuits
Pumpkin
Farinograph
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