تأثیر صمغ زانتان و کربوکسی متیل سلولز روی خواص فیزیکوشیمیایی و حسی نان باگت

نویسندگان
لیلا ناطقی 1
مهشید رضایی 2
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 گروه گیاه پزشکی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.52547/fsct.18.113.1
چکیده
امروزه استفاده از فیبرهای رژیمی به علت اثرات سلامت بخشی آن و استفاده از هیدروکلوئیدها به دلیل بهبود خواص کیفی آن در محصولات پخت مورد توجه قرار گرفته است. این پژوهش به منظور، بررسی اثرات جایگزنی صمغ کربوکسی متیل سلولز به میزان (5/0 و 1 درصد) و صمغ زانتان به میزان (5/0 و 1 درصد) به‌صورت تکی و به‌صورت توأم شامل (75/0 درصد صمغ کربوکسی متیل سلولز و 75/0 صمغ زانتان درصد) در تهیه و فرمولاسیون نان باگت مورد استفاده قرار گرفت. بررسی نتایج نشان داد که افزودن غلظت‌های مختلف زانتان و کربوکسی متیل سلولز بر روی شاخص‌های درصد پروتئین، pH و مؤلفه‌های زردی و قرمزی، در مقایسه با تیمار شاهد اثر معنی‌داری (05/0<p) نداشت. همچنین با افزایش غلظت صمغ زانتان و کربوکسی متیل سلولز تا میزان 1 درصد، میزان رطوبت، حجم مخصوص نان، درصد خاکستر و شاخص روشنایی افزایش و سفتی بافت کاهش یافت (05/0≥p). نتایج آزمون بیاتی نشان داد بعد از گذشت 72 ساعت بهترین نمونه از نظر کم بودن بیاتی مربوط به نمونه‌ی حاوی 75/0 زانتان و 75/0 درصد کربوکسی متیل سلولز بود. مطابق با نتایج حاصل از تحقیق حاضر تیمار حاوی 75/0 درصد صمغ کربوکسی متیل سلولز و 75/0 درصد صمغ زانتان به‌عنوان تیمار بهینه معرفی گردید و بالاترین امتیاز حسی و پذیرش کلی را کسب نمود.
کلیدواژه‌ها
صمغ زانتان
صمغ کربوکسی متیل سلولز
نان باگت

موضوعات

عنوان مقاله English

Effect of xanthan gum and carboxymethyl cellulose gum on physicochemical properties and sensory of Baguette bread

نویسنده English

leila Nateghi 1
1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.

کلیدواژه‌ها English

xanthan gum
carboxymethyl cellulose gum
baguettes bread
1. Rajabzadeh, N. 2008. Staling in baked goods. In: Rajabzadeh, N. Bread Technology. Fifth published. Tehran. Tehran University publishing Institute, 376-389.
2. Gray, J. A., & Bemiller, J. N. 2003. Bread staling: molecular basis and control. Comprehensive reviews in food science and food safety, 2(1), 1-2.‏
3. Rosell, C. M., Rojas, J.A., Benedito de Barber, C. 2001. Influence of hydrocolliods on dough rheology and bread quality. Food Hydrocoll, 15(1), 75- 81.
4. Oreopoulou, V. 2006. Fat replacers Bakery Products (Science and Technology), 193-210.‏
5. Techawipharat, J. 2007. Effect of Hydrocolloids on Physical and Rheological Properties of Rice Starch (Doctoral dissertation, Mahidol University).‏
6. Fatemi, H. 2005. Food Science Chemistry. Sahami Company Pub. Tehran. Iran (in Persian).
7. Maleji, G., Mohammadzade Milani, J. 2012. Effect of guar, xanthan, carboxyl methyl cellulose and hydroxyl propyl methyl cellulose on salting of Barbari bread. Journal of research and Innovation in food sience and technology, 1(1), 1-10 (in Persian).
8. Cheraghi Dehdezi1, S., and Hamdami, N. 2014. Influence of modified atmosphere packaging and xanthan gum on shelf life of sangak bread. Journal of Food Research (Agricultural Science), 24(2), 227-238 (in Persian).
9. Mohebbi, Z., Homayouni, A., Azizi, M., Asghari Jafarabadi, M. 2014. Influence of β-glucan and resistant starch on quality and sensory properties of sliced white bread. Iranian Journal of Nutrition Sciences & Food Technology, 8(4), 31-40 (in Persian).
10. Institute of Standards and Industrial Research of Iran. 2010. Cereals and its products - Measurement of moisture content - Basic reference method. Iranian National Standard No. 2705 (in Persian).
11. Institute of Standards and Industrial Research of Iran. 2008. Cereals, legumes and by-products - Measurement of ash content. Iranian National Standard No. 2706 (in Persian).
12. Institute of Standards and Industrial Research of Iran. 1988. The method of measuring grain fat and its products method. Iranian National Standard No. 2862 (in Persian).
13. Institute of Standards and Industrial Research of Iran. 2009. Cereals and its products - Measurement of fiber content. Iranian National Standard No. 3105 (in Persian).
14. Institute of Standards and Industrial Research of Iran. 2014. Cereals, Beans and its Products - Measurement of Nitrogen and Calculation of Crude Protein. Iranian National Standard No. 2863 (in Persian).
15. Institute of Standards and Industrial Research of Iran. 2010. Biscuit Features. Iranian National Standard No. 37 (in Persian).
16. Institute of Standards and Industrial Research of Iran. 2016. Measurement of wet gluten and gluten index by mechanical method. Iranian National Standard No. 9639-2 (in Persian).
17. AACC. 2008. Approved Methods of specific volume measurement AACC (10-05).
18. Kozlov Mutungi, C., Unbehend, G., & Lindhauer, M.G. 2010. Modification of gluten – free sorghum batter and bread using maize, potato, cassava or rice starch. Food Science Technology, 12(5), 1-6.
19. Peressini, D., & Sensidoni, A. 2009. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49(2), 190-201.
20. Nasehi, B., Azizi, M.H., Hadian, Z. 2009. Different approaches for Determinition of bread Staling. Journal of Food Science and Technology, 6(1), 53-63.
21. Institute of Standards and Industrial Research of Iran. 2011. Wheat flour - test characteristics and methods. Iranian National Standard No. 103 (in Persian).
22. Movahed, S., Khalatbari Mohseni, G., Ahmadi Chenarbon, H. 2014. Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality, Innovative Food Technology, 1(3), 39-48 (in Persian).
23. Moayedi, S., Sadeghi Mahonak, A. R., Azizi, M. H., Maghsodlu, e., seyedin Ardabili, S.M. 2013. The Influence of the Why on the Pathology of the Upper Francophone Pathology, MA Thesis Gorgan University of Agricultural Sciences and Natural Resources (in Persian).
24. Sahraiyan, B., Karimi, M., Habibi Najafi, M. B., Hadad Khodaparast, M. H., Ghiafeh Davoodi, M., Sheikholeslami, Z., Naghipour, F. 2014. The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread. Journal of Food Science and Technology, 42(11), 129-139.
25. Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food hydrocolloids, 18(2), 241-247.‏
26. Moayedi, S., Sadeghi Mahoonak, A. R., Azizi, M. S., Maghsodlu, U. Seyedin ardebili, S. M. 2010. Effect of Coated Gum on Rheological Properties of Dough and Quality of French Baguette Bread. Master's thesis of Gorgan University of Agricultural Sciences and Natural Resources (in Persian).
27. Vatankhah, H., Shahedi, M., Kadivar, M. Shakeri Borujeni, R. 2013. The Effect of Different Blend of Gumbo and Glycine Gum on Sensory Characteristics and Staling Count of Gluten-Free Bread. 20th National Congress of Food Science and Technology, University of Shiraz (in Persian).
28. Gharaie, Z., Azizi, M., Barzegar, M., Hosseini Panjaki, M. 2013. Rheological and sensory characteristics of barbari bread made from frozen dough containing salep and gum tragacanth. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 137-144 (in Persian).
29. Maleki, G., Mohammadzade Milani, J. 2012. Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread. Research and Innovation in Food Science and Technology, 1(1), 1-10 (in Persian).
30. Rajabi Ahmad Abad, H., and Sheikh al-Islamami, Z. 2014. The Effect of Triticale Flour and Gum Katira on Qualitative Properties and Rheology of Combined Bread (Wheat-Triticale), Third National Conference on Food Science and Technology, Azad University of Sari (in Persian).
31. Gharib Bibalan, S., Ataye Sakehi, A., Mohammadi sani, A. 2012. Effect of rice bran addition on dough rheology and textural properties of Barbary bread, Food Science and Technology, 6(20), 23-31 (in Persian).
32. Nikoozade, H., Taslimi, A., Azizi, M. H. 2011. Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread. Food Science and Technology, 8(28), 1-10 (in Persian)
33. Hejrani, T., Sheikholeslami, Z., Mortazavi, A., Ghiyafe Davoodi, M. 2014. Evaluation of sensory characteristics, rheological and color changes in the part baked frozen Barbari bread containing guar gum and Lipase. Food Science and Technology, 11(45), 99-109 (in Persian).
34. Matuda, T. G., Chevallier, S., Pedro, F., Alain, L., Tadini, C. 2008. Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48, 741–746.
35. Shittu, T. A., Aminu, R. A., Abulude, E. O. 2009. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 23, 2254–2260.
36. Meshkani, S. M., Pourfalah, Z., Beheshti, S. H. R., Sabahi, S. 2014. Investigating the Effect of Adding Bapvinier and Carboxymethyl Cellulose Powder on Rheological Properties of Wheat Flour Dough. Innovation in Food Science and Technology, 7(1), 55-63 (in Persian).
37. Davari Ketilateh, M, Azizi, M., Fazeli, F. 2013. Effect of hydrocolloids (Tragacanth & Xanthan) on frozen dough characteristics and volumetric (hamburger) bread. Iranian Journal of Nutrition Sciences & Food Technology, 7(5), 301-309 (in Persian).
38. Milani, E., Pourazarang, H., Mortazavi, S.A. Effect of rice bran addition on dough rheology and textural properties of Barbary bread. 2009. Journal of Food Science and Technology, 6(1), 23-31 (in Persian).
39. Lazaridou, A., Duta, D., Pagageorgiou, M., Belc, N., and Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten –free formulations. Journal of Food Engineering, 79, 1033-1047.
40. Naghipour, F., Karimi, M., Habibi Najafi, M. B., Hadad Khodaparast, M. H., Sheikholeslami, Z., Ghiafeh Davoodi, M., Sahraiyan, B. 2013. Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Food Science and Technology, 10(41), 127-139 (in Persian).
41. Purlis, E., and Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International, 42, 865-870.
42. Shalini, K. G., and Laxmi, A. 2007. Influence of additives on rheological characteristics of whole – wheat dough and quality of chapatti (Indian un leavened flat bread) Part I–hydrocolloides. Food Hydrocolloids, 21, 110-117.
43. Mohammady Garfamy, F., Eshaghi, M. R., Nateghi, L. 2018. Effects of Zedo and Carboxmethyl Cellulose Gums on Physicochemical and sensory profiles of Spong Cakes. Iranian Food Science and Technology, 72(14), 105-120 (in Persian).
44. Ravanfar, N., Mohammadzadeh Milani, J., Raftani Amiri, Z., Nasehi, b., Hadian, Z. 2009. Effect of Barley Malt Flour on Burberry Bread Starch. Quarterly, Journal of Food Science and Technology, 6(1), 63-53 (in Persian).
45. Mahmood, K., Almari M.S., Mohmed, Hussain S., Abdu Qasem A.A. 2014. Gum Cordia: physic-functional properties and effect on dough rheology and pan bread quality. Quality Assurance and safety of Crops & Foods, 7(4), 569-579.
46. Naghipour, F., Habibi Najafi, M. B., Karimi, M., Haddad Khodaparast, M. H., Sheikholeslami, Z., and Sahraiyan, B. 2013. Effect of guar and xanthan gums on quantitative and qualitative on sorghum gluten free cake. National Conference in Food Industries. Islamic Azad University, Quchan branch (in Persian).