اثر آرد تریتیکاله و بتاگلوکان بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی نان بربری

نویسندگان
فروغ محترمی 1
انیس طالبی 2
پگاه بنایی کیا 3
1 گروه علوم و صنایع غذایی-دانشکده کشاورزی-دانشگاه ارومیه
2 علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، موسسه آموزش عالی آفاق، ارومیه، ایران
10.52547/fsct.18.113.351
چکیده
هدف از این پژوهش بررسی اثر جایگزینی آرد تریتیکاله(درسطوح 30-0%­) و فیبر بتاگلوکان(در سطوح 10-0%)با آرد گندم بر روی ویژگی­های فیزیکوشیمیایی، بافتی و حسی نان بربری با استفاده از طرح فاکتوریل دو سطحی حاوی نقاط مرکزی بر مبنای D-optimalمی­باشد. نتایج حاصل نشان داد که باافزایش جایگزینی این دو فاکتور میزان فعالیت آبی، رطوبت و خاکسترنمونه­های نان به طور معناداری افزایش و میزان چربی، کربوهیدرات و کالری نمونه­ها کاهش یافت. ظرفیت آنتی اکسیدانی و محتوای پروتئینی نمونه­های نان با افزایش جایگزینی آرد تریتیکاله افزایش یافت. درحالیکه مقادیر بالای بتاگلوکان منجربه کاهش میزان پروتئین و ظرفیت آنتی اکسیدانی نمونه­ها گردید. همچنین محتوای فیبر نمونه­های نان با افزایش جایگزینی تریتیکاله و بتاگلوکان به ترتیب کاهش و افزایش یافت. اثر جایگزینی آرد تریتیکاله بر حجم مخصوص نان به مقدار بتاگلوکان وابسته بود؛ بطوریکه با افزایش تریتیکاله در نمونه­های بدون بتاگلوکان حجم مخصوص طور معناداری کاهش یافته ولی در نمونه­های حاوی سطوح بالای بتاگلوکان افزایش یافت. افت وزنی، پارامترهای رنگی مغز و پوسته نان­ها تحت تاثیر فاکتورهای مورد مطالعه قرار نگرفتند. همچنین با افزایش جایگزینی آرد تریتیکاله سفتی و انرژی نفوذ نمونه­های نان افزایش یافت ولی این افزایش از لحاظ آماری معنادار نبود. با توجه به نتایج ارزیابی حسی، افزایش جایگزینی آرد تریتیکاله و بتاگلوکان باعث افزایش امتیاز عطر و طعم و پذیرش کلی نمونه­های نان بربری گردید. با توجه به نتایج حاصله نمونه­های نان غنی شده با­30% آرد تریتیکاله و­ 10% بتاگلوکان ویژگی­های فیزیکوشیمیایی، بافتی و حسی مطلوبی داشته و به عنوان نمونه­های بهینه جهت تولید پیشنهاد می­شود.
کلیدواژه‌ها
نان بربری
ظرفیت آنتی اکسیدانی
کالری
فیبر

عنوان مقاله English

The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

نویسندگان English

Forogh Mohtarami 1
Anis Talebi 2
peghah Banaeikia 3
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia university
2 Food Science and Technology, Agriculture Faculty, urmia university, Urmia, Iran
3 Food Science and Technology Department, Agriculture Faculty, Afagh Higher Education Institute, Urmia, Iran
چکیده English

The purpose of this study was investigating the effect of wheat flour replacement with triticale flour (0-30%) and β-glucan fiber (0-10%) on physicochemical, texture and sensory properties of Barbari bread with using of two-level factorial design containing central points based on D-optimal. The results showed that with substitution of these two factors, the water activity, moisture and ash content in bread samples significantly increased and the fat, carbohydrate and calorie of the samples decreased. Antioxidant capacity and protein of samples increased with replacement of triticale flour. However, high levels of β-glucan decreased the protein and antioxidant capacity of the samples. Also the fiber content of samples decreased and increased with addition of triticale flour and β-glucan, respectively. The effect of replacement of triticale flour on the specific volume of bread was dependent on the amount of β-glucan; so that the specific volume of bread with replacement of triticale in the samples without β-glucan significantly decreased but it increased in the samples containing high levels of β-glucan. Loss weight, crust and crumb color, firmness and penetration energy of bread were not significantly affected by the substituted factors. According to the sensory evaluation, the replacement of triticale flour and β-glucan increased the flavor score and overall acceptance of barbari bread samples. According to the results, bread samples enriched with 30% triticale flour and 10% β-glucan have desirable physicochemical, texture and sensory properties and are recommended as optimum samples for production.

کلیدواژه‌ها English

Barbari bread
Antioxidant capacity
Calorie
Fiber
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