بررسی اثر استفاده از سطوح مختلف کنسانتره پروتئینی ماهی کپور نقره‌ای (Hypophthalmichthys molitrix) بر پروفیل مواد معدنی نان صنعتی تست

نویسندگان
سحر غفاری 1
سید ولی حسینی 2
مهرداد فرهنگی 2
مجتبی بریری 3
1 دانشجوی کارشناسی ارشد فرآوری محصولات شیلاتی، گروه شیلات، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران
2 دانشیار گروه شیلات، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران
3 شرکت کیان گرم نان، زنجان، ایران
10.52547/fsct.18.111.117
چکیده
نان نقش مهمی در تغذیه افراد به ویژه اقشار کم درآمد جامعه به عهده دارد. افزایش روز افزون تقاضا برای مصرف نان‏های صنعتی، منجر به استفاده از روش­های متعددی جهت رفع کمبودهای موجود به خصوص کمبود مواد معدنی در این قبیل نان­ها شده است. مواد معدنی برای انجام فعالیت­های بیولوژیکی ضروری بوده و کمبود آن‏ها‏ منجر به اختلالات فیزیولوژیکی متعدد در بدن انسان می­گردد. کنسانتره پروتئینی ماهی منبع غنی از مواد معدنی محسوب می­شود. در این پژوهش اثر استفاده از سطوح مختلف کنسانتره پروتئینی ماهی کپور نقره­ای (Silver Carp Protein Concentrate; SCPC)، 0 (تیمار شاهد)، 2، 3 و 4 درصد (به ترتیب تیمارهای A، B، C و D) بر پروفیل مواد معدنی نان تست شامل درشت مغذی­ها (Ca، P، K، Na، Mg) و ریز‏مغذی‏ها (Fe،Zn ، Cu، Mn) با استفاده از یک طرح کاملا تصادفی مورد بررسی قرار گرفت. نتایج حاکی از آن بود که بیشترین و کمترین میزان کلسیم به ترتیب مربوط به تیمار D، 44/118 و تیمار شاهد، 77/45 میلی‏گرم در 100 گرم نان بود. بیشترین و کمترین مقدار روی مربوط به تیمار D، 77/2 و تیمار B، 84/1 میلی­گرم در 100 گرم نان بود. با افزودن SCPC میزان پتاسیم، سدیم، مس و منگنز در نان به صورت معنی‏داری افزایش یافت (P<0/05)، با این حال مقدار فسفر و منیزیم تغییری پیدا نکرد. لازم به ذکر است که هیچیک از شاخص‏های حسی در نان‏های غنی شده تحت تاثیر قرار نگرفت. در نتیجه­گیری کلی می‏توان اذعان داشت که با افزایش میزان SCPC در نان، مقدار اکثر مواد معدنی در آن به صورت چشمگیری افزایش یافت. تیمار D به دلیل دارا بودن بیشترین میزان ترکیبات معدنی مفید مورد نیاز بدن برای غنی­سازی نان و سایر مواد غذایی نظیر ماکارونی، بیسکوئیت و غیره پیشنهاد می‏­گردد. توصیه می‏شود که در آینده از SCPC در تولید نان­های صنعتی بیشتر استفاده به عمل آید.
کلیدواژه‌ها
کنسانتره پروتئینی ماهی
مواد معدنی
غنی‌سازی
نان

موضوعات

عنوان مقاله English

The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads

نویسندگان English

sahar ghaffari 1
seyed vali hosseini 2
mehrdad farhangi 2
mojtaba boreiri 3
1 University of Tehran
2 University of Tehran
3 Nak Bread factory
چکیده English

Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future.

کلیدواژه‌ها English

Fish Protein Concentrate
Minerals
Enrichment
Bread
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مجله علوم و صنایع غذایی ایران
دوره 18، شماره 111 - شماره پیاپی 111
اردیبهشت 1400
صفحه 117-129