تأثیر به‌کارگیری سبوس برنج هیدروترمال شده بر ویژگی‌های فیزیکی، بافتی و حسی نان

نویسندگان
ماندانا طایفه 1
سید احمد شهیدی 1
جعفر محمد زاده میلانی 2
مصطفی صادقی 3
1 دانشگاه آزاد اسلامی واحد آیت‌الله آملی
2 دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 دانشگاه آزاد اسلامی، واحد لاهیجان
10.52547/fsct.18.112.43
چکیده
استفاده از منابع فیبری مانند سبوس برنج، یکی از مناسب‌ترین روش‌ها، جهت غنی‌سازی طبیعی نان محسوب می‌گردد. با این وجود، افزودن فیبر به دلیل دارا بودن اثر منفی بر ویژگی‌های فیزیکی، بافتی، تغذیه‌ای و حسی نان، تاکنون گستردگی نیافته است. این پژوهش به‌منظور تعیین اثر افزودن سبوس برنج هیدروترمال شده در شرایط بهینه به نان، به‌عنوان قوت غالب جامعه در مقادیر 3، 6 و 9 درصد به آرد گندم انجام گرفت. نتایج نشان داد که با افزایش درصد افزودن سبوس برنج هیدروترمال شده در مقادیر پایین، میزان حجم مخصوص نان افزایش و میزان دانسیته کاهش می‌یابد. بیشترین میزان رطوبت مغز نان نیز، در مقادیر بالای سبوس (6 و 9 درصد) مشاهده شد. نسبت پوسته به مغزی نیز با افزایش میزان درصد سبوس نسبت مستقیم نشان داد. تغییرات بافتی نیز حاکی از آن است که میزان سفتی و صمغیت نان با افزایش میزان سبوس هیدروترمال شده و طی روزهای نگهداری (روز اول تا پنجم) افزایش معنی‌داری به دست آمد. ولی میزان پیوستگی نان با افزایش میزان سبوس و همچنین در طول دوره نگهداری، روند نزولی معنی‌دار دارد. همچنین در بین مقادیر افزوده شده سبوس، تیمار حاوی 3 درصد سبوس به‌طور معنی‌داری، نمرات بالاتری نسبت به نمونه شاهد و سایر تیمارها از نظر ویژگی‌های حسی به دست آورد. به‌طورکلی نتایج این پژوهش نشان داد که از سبوس برنج هیدروترمال شده در مقادیر پایین می‌توان جهت تولید نان فراسودمند با ویژگی‌های حسی مطلوب استفاده کرد.
کلیدواژه‌ها
اسیدفیتیک
سبوس برنج
ویژگی‌های بافتی
ویژگی‌های حسی
هیدروترمال

موضوعات

عنوان مقاله English

Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics

نویسندگان English

Mandana Tayefe 1
Seyed-Ahmad Shahidi 1
Jafar Mohammadzadeh Milani 2
Mostafa Sadeghi 3
1 Islamic Azad University, Ayatollah Amoli Branch
2 Sari Agricultural Sciences and Natural Resources University
3 Islamic Azad University, Lahijan Branch
چکیده English

Although one of the most suitable methods for natural fortification of bread is using fiber sources such as rice bran, due to its negative effect on the physical, textural, nutritional and sensory properties of bread, the addition of fiber has not yet been widespread. In this study, the effect of adding hydrothermaled rice bran to bread, as the dominant feed of the community, in optimal conditions and for amounts of 3%, 6% and 9% of wheat flour, was investigated. The results showed that by a slight increasing in the percentage of added hydrothermaled rice bran, the specific volume of bread was increased and the density was decreased. The highest crumb moisture content was observed for high amounts of added bran (6% and 9%). The ratio of crust to crumb also showed a direct relationship by increasing the percentage of bran. Textural changes also indicate that the degree of firmness and gumminess of bread has been significantly increased during storage days (first to fifth day) by increasing the amount of hydrothermaled rice bran. However, the cohesiveness of bread had a significant downward trend by increasing the amount of bran and also during the storage period. Also, among the added amounts of bran, the sample containing 3% bran significantly obtained higher scores in terms of sensory characteristics comparing with the control sample and other samples. Summing up, the results of this study showed that small quantities of hydrothermaled rice bran can be used to produce more useful bread with desirable sensory properties.

کلیدواژه‌ها English

Phytic acid
Rice bran
Textural Characteristics
Sensory characteristics
hydrothermal
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