ارزیابی ویژگی‌ های رئولوژیکی خمیر و خصوصیات کمی و کیفی نان بربری نیمه حجیم حاوی آرد ارزن

نویسندگان
هادی رفیع 1
مهدی قیافه داوودی 2
1 دانشجوی کارشناسی ارشد دانشگاه آزاد اسلامی، واحد تربت حیدریّه، گروه علوم و صنایع غذایی، ایران
2 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
10.52547/fsct.18.113.197
چکیده
تولید نان‏های ترکیبی علاوه بر کاهش وابستگی به گندم، سبب بهیود ارزش تغدیه‏ای محصول نهایی و ایجاد تنوع در سبد غذایی مصرف‏کننده خواهد شد. از این رو هدف از انجام این تحقیق بررسی اثر جایگزینی آرد ارزن در سطوح 10، 20 و30 درصد با آرد گندم در حضور نسبت‏های مختلف صمغ‏های گوار- گزانتان (به ترتیب 3/0-1/0، 6/0-15/0 و 9/0-2/0 درصد) بر خصوصیات رئولوژیکی خمیر و ویژگی‏های فیزیکوشیمیایی و حسی نمونه­های نان بربری نیمه حجیم در یک طرح فاکتوریل با آرایش کاملاً تصادفی بود (05/0˂P). نتایج آزمون فارینوگرافی خمیر نشان داد میزان جذب آب آرد، زمان توسعه، زمان پایداری و ارزش والوریمتری خمیر با افزایش میزان آرد ارزن در فرمولاسیون کاهش و با افزایش میزان صمغ­های گوار و گزانتان افزایش یافت. همچنین مشخص گردید که میزان رطوبت و حجم مخصوص محصول با افزایش میزان آرد ارزن و ترکیب دو صمغ در فرمولاسیون، به ترتیب میزان کاهش و افزایش یافت. این در حالی بود که با افزایش میزان آرد ارزن، بر میزان فعالیت آبی و سفتی بافت (طی دو بازه زمانی 2 ساعت و 3 روز پس از پخت) افزوده شد، درحالیکه با افزایش میزان صمغ‏های مصرفی میزان این پارامترهای کیفی کاهش یافت. نتایج ارزیابی رنگ پوسته نیز گویاب آن بود که با افزایش میزان آرد ارزن، میزان مؤلفه‏های­ L* و b* پوسته کاهش و بر میزان مؤلفه­ a* افزوده شد. این در حالی بود که با افزایش میزان صمغ­های مصرفی، میزان مؤلفه­های L* و a* افزایش یافت، اما تغییری در میزان مؤلفه b* پوسته محصول مشاهده نگردید. در بخش ارزیابی حسی نیز داوران چشایی نمونه حاوی 10 درصد آرد ارزن در حضور 9/0 درصد صمغ گوار و 2/0 درصد صمغ گزانتان را به‏عنوان بهترین نمونه معرفی نمودند.
کلیدواژه‌ها
نان بربری
آرد ارزن
صمغ گوار
صمغ گزانتان
خصوصیات فارینوگرافی

موضوعات

عنوان مقاله English

Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour

نویسندگان English

Hadi Rafie 1
Mehdi Davoodi 2
1 MSc. student, Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch
2 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran.
چکیده English

The production of composite breads, in addition to reducing dependence on wheat, will improve the nutritional value of the final product and diversify the consumer food basket. So, the aim of this study was investigation of the effect of replacing wheat flour by millet flour at levels of 10, 20 and 30% in formulation at the presence of different ratios of guar-xanthan gums (0.3-0.1, 0.6-0.15 and 0.9-0.2%) on dough rheological properties and physicochemical and sensorial characteristics of semi volume Barbari bread in completely randomized factorial design (p˂0.05). The results of farinograph test showed that the amount of water absorption, dough development time, stability time and value of the dough valorimeter decreased by increasing the amount of millet flour in the formulation and increased by increasing amount of gum and xanthan gum. Also, the results indicated the moisture content and specific volume by increasing the amount of millet flour and addition gums, were decreased and increased respectively. Although the amount of water activity and texture firmness (2 h and 3 days after baking) were increased, while by increasing the amount of gums, these qualitative parameters were decreased. The results of evaluation crust color showed the L* and a* values were decreased and the a* value was increased by addition millet flour. On the other hand by adding different levels of gums the L* and a* values were increased and had no significant effect on b* value. In the sensory evaluation, the sample containing 10% millet flour, 0.9% of guar and 0.2% xanthan was introduced as the best sample by panelists.

کلیدواژه‌ها English

Barbari bread
Millet flour
Guar Gum
xanthan gum
Farinograph properties
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