بررسی امکان بهبود خصوصیات کمی و کیفی نان تست با استفاده از خمیرترش تهیه شده از نوشیدنی کامبوجا و شیر سویا و آغازگرهای لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس پلانتاروم

نویسندگان
صحرا زارع 1
فریبا نقی پور 2
بابک غیاثی طرزی 3
1 دانشجوی کارشناسی ارشد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، گروه علوم و صنایع غذایی، تهران، ایران
2 عضو هیات علمی مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی
3 عضو هیأت علمی دانشگاه آزاد اسلامی، واحد علوم و تحقیقات ، گروه علوم و صنایع غذایی، تهران، ایران
10.52547/fsct.18.114.209
چکیده
یکی از راهکارهای عملی و ارزان قیمت در بهبود خصوصیات نانوایی و کاهش دورریز این دسته از محصولات، استفاده از خمیرترش می‏باشد. لذا در پژوهش حاضر امکان استفاده از نوشیدنی کامبوجا و شیر سویا به‏عنوان جایگزین آب موجود در فرمولاسیون خمیرترش تهیه شده از دو باکتری لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس پلانتاروم به‏صورت مجزا و ارزیابی خصوصیات فیزیکوشیمیایی و حسی نمونه‏های نان تست تهیه شده از این خمیرترش‏ها مورد بررسی قرار گرفت. نتایج نشان داد که با افزودن خمیرترش تهیه شده از نوشیدنی کامبوجا و شیر سویا، محتوای رطوبت و اسیدیته محصول نهایی افزایش و میزان pH کاهش یافت. از طرفی آغازگر فرمنتوم نسبت به آغازگر پلانتاروم در کاهش pH و افزایش میزان اسیدیته مؤثرتر بود. همچنین پس از بررسی میزان اسید لاکتیک و اسید استیک در محصول، مشخص شد میزان اسید لاکتیک در نمونه‏های تهیه شده از خمیرترش حاوی نوشیدنی کامبوجا و آغازگر پلانتاروم بیشینه بود در حالی‏که میزان اسید استیک بیشتری در نمونه‏های تهیه شده از خمیرترش حاوی نوشیدنی کامبوجا و آغازگر فرمنتوم گزارش گردید. نمونه‏های حاوی نوشیدنی کامبوجا از کمترین میزان سفتی بافت و بیشترین میزان تخلخل و حجم مخصوص برخوردار بودند و نوع آغازگر مورد استفاده در خمیرترش تأثیری بر میزان این پارامترها نداشت. از طرفی بررسی مؤلفه‏های رنگی پوسته نان نشان داد با افزودن نوشیدنی کامبوجا و شیر سویا در فرمولاسیون خمیرترش از میزان مؤلفه L* کاسته و بر میزان مؤلفه a* نمونه‏های تولیدی افزوده شد. در نهایت ارزیابان حسی بالاترین امتیاز را به دو نمونه تهیه شده از خمیرترش حاوی نوشیدنی کامبوجا در حضور هر دو آغازگر لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس فرمنتوم اختصاص دادند. بنابراین می‏توان از این ترکیبات به منظور تولید خمیرترش با خصوصیات عملکردی بهتر استفاده نمود.
کلیدواژه‌ها
خمیرترش
نوشیدنی کامبوجا
نان حجیم
شیر سویا
لاکتوباسیلوس

موضوعات

عنوان مقاله English

Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum

نویسندگان English

Sahra Zare 1
Fariba Naghipour 2
Babak Ghiassi Tarzi 3
1 MSc. student, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO)
3 Assistant professor, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran
چکیده English

One of the practical and inexpensive solutions in improving the characteristics of the bakery and reducing the waste of this category of products is to use sourdough. Therefore, in this study, the possiblity to use kombucha beverage and soybean milk as a water substitute in sourdough formulations prepared from Lactobacillus fermentum and Lactobacillus plantarum separately and to evaluate the physicochemical and sensory properties of toast samples prepared from this Sourdoughs were examined. The results showed that by adding sourdough prepared from kombucha beverage and soybean milk, the moisture content and acidity of the final product increased and the pH decreased. On the other hand, Lactobacillus fermentum was more effective than Lactobacillus plantarum in reducing pH and increasing acidity. In addition, after examining the amount of lactic acid and acetic acid in the product, it was found that the amount of lactic acid in samples prepared from sourdough containing kombucha beverage and kombucha beverage was maximum while the amount of more acetic acid in samples prepared from sourdough containing kombucha beverage and Lactobacillus fermentum was higher. Samples containing kombucha beverage had the lowest amount of firmness and the highest amount of specific volume and porosity, and the type of primer used in the sourdough had no effect on the amount of these parameters. On the other hand, the study of the crust color values showed that by adding kombucha beverage and soybean milk in sourdough formulation, the amount of L* and a* values was decreased and increased respectively. Finally, sensory evaluators gave the highest score to two samples of sourdough containing kombucha beverage in the presence of both Lactobacillus plantarum and Lactobacillus fermentum. Therefore, these compounds can be used to produce sourdough with better performance properties.

کلیدواژه‌ها English

Sourdough
Kombucha beverage
Bulk bread
Soy milk
Lactobacillus
[1] Haghighi Bavafa, R. 2014. Effect of sourdough, date seed powder, and their combination on quality and glycemic index of baguette bread. MSc Thesis, Ferdowsi University of Mashhad [in Persian].
[2] Sadeghi, A., Fakhri, F., Mortazavie, S.A., Nasiri Mahalati, M., Kocheki, A., and Rezaie Mokram, R. 2009. Investigating the effect of using sourdough on reducing the staleness of Barbari bread. Agricultural Science and Technology and Natural Resources, 47: 37-46.
[3] Bolourian, Sh., Haddad Khodaparast, M.H., Goli Movahhed, Gh., and Afshary, M. 2010. Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget). Journal of Food Science and Technology, 7(3): 33-39 [in Persian].
[4] Rocken, W., and Voysey, P.A. 1995. Sour-dough fermentation in bread making. Journal of Applied Bacteriology, 79: 38-48.
[5] Gül, H., Zcelik, S., Sagdic, O., and Certel, M. 2005. Sourdough bread production with lactobacilli and S.cerevisiae isolated from sourdoughs. Process Biochemistry, 40: 691-697.
[6] Sarfaraz, A., Azizi, M., Hamidi Esfahani, Z., Karimi Torshizi, M., and Zafari, A. 2008. Interaction between lactic acid bacteria and baker's yeast in liquid sourdough fermentation. Iranian Journal of Nutrition Sciences & Food Technology, 3 (2) :73-80 [in Persian].
[7] Barber, B., Ortola, C., Barber, S. and Fernandez, F. 1992. Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics. Z. Lebensm. Unters. Forsch, 194: 442-449.
[8] Markov, S., Jerinic, V., Cvetkovic, D., Loncar, E., and Malbasa, R. 2003. Kombucha – functional beverage: Composition, characteristics and process of biotransformation. Hemijska Industrija, 57: 456-462.
[9] Milanovic, S., Kanuric, K., Vukic, V., Hrnjez, D., Ilicic, M., Ranogajec, M., and Milanovic, M. 2012. Physicochemical and textural properties of kombucha fermented dairy products. African Journal of Biotechnology, 11: 2320-2327.
[10] Teoh, A., Heard, G., and Cox, J. 2004. Yeast ecology of kombucha fermentation. International Journal of Food Microbiology, 95: 119-126.
[11] Jayabalan, R., Malbasa, R., Loncar, E., Yasmina, S., Vitas, M., and Sathishkumar, M. 2014. A Review on Kombucha Tea Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, 13: 538-550.
[12] Kanuric, K., Hrnjez, D., Ranogajec, M., Milanovic, S., Ilicic, M., Vukic, V., and Milanovic, M. 2011. The effect of fermentation temperature on the functional dairy product quality. Acta Periodica Technologica, 42: 63-70.
[13] Mazaheri Tehrani, M., and Razavi, S.M.A. 1991. Soy milk for general use. Mashhad University Jihad Research Project, pp. 52-14 [in Persian].
[14] Curic, D., Gabric, D., Bauman, I., Tusak, D., and Novotni, D. 2007. Gluten free bread production by the corn meal and soybean flour extruded blend usage. Agriculturae Conspectus Scientificus, 72(3): 227-232.
[15] Torrieri, T., Pepe, O., Ventorino, V., Masi, P., and Cavella, S. 2014. Effect of sourdough at different concentrations on quality and shelf life of bread. LWT - Food Science and Technology, 56(2) :508-516.
[16] Heydari, R. 2018. The effect of adding kombucha beverage and final fermentation time on the quantitative and qualitative characteristics of baguettes. MSc Thesis, Islamic Azad University, Gonbad branch [in Persian].
[17] Radomir, V., Eva S. M., Spasenija, L., Milanovi, D., and Kolarov, L.A. 2009. Use of milk based komucha inculum for milk fermentation. Original Scientific Paper, 40: 47-52.
[18] Naghipour, F., Sahraiyan, B., Habibi Najafi, M.B., Karimi, M., Hadad Khodaparast, M.H., and Sheikholeslami, Z. 2017. Effect of Soy Milk Powder as a Natural Additive to Improve the Technological and Sensory Properties of Sorghum Flour Based Gluten-Free Oil Cake. Journal of Food Science and Technology, 61(13): 89-98 [in Persian].
[19] Faraji, A., Moshashie, S.A., and Keshani, M. 2017. Effect of sourdough on physicochemical, textural and sensory properties of toast bread containing rhy flour. Journal of Innoviation in Food Science and Technology, 9(3): 119-128 [in Persian].
[20] Movahhed, S., Mirzaei, N., and Ahmadi Chenarbon, H. 2012. Evaluation of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads. Journal of Food Science and Technology, 37(9): 37-46 [in Persian].
[21] AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed, American Association of Cereal Chemists, St. Paul, MN.
[22] Haralick, R.M., K. Shanmugam., and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, 45(6): 1995-2005.
[23] Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.
[24] Gacula, J.R., and Singh. 1984. Statistical methods in food and consumer research. Academic press Inc. U.S.A, 360-366.
[25] Noorbakhsh, H.,Yavarmanesh, M., Mortazavi, S.A., Moazzami, A., and Adibi, P. 2017. Comparison of the effects of sub-lethal stresses on viability of Lactobacillus plantarum and Lactobacillus fermentum used as an adjunct culture in synbiotic yoghurt and digestion system. Journal of Food Microbiology, 3(3): 55-69 [in Persian].
[26] Frazier, W., and Westhoff, D. 2007. Food Microbiology, McGraw-Hill College; Subsequent edition.
[27] Casper, J.L., Oppenheimer, A.A., and Erickson, B. 2007. Dough compositions having a moisture barrier and related methods. United States patent no 0275128 (in American).
[28] Ghiassi Tarzi, B., Damanafshan, P., Nadimi boushehri, S., and Bakhoda, H. 2016. Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. Journal of Food Science and Technology, 35(13): 71-78 [in Persian].
[29] Ghiafeh Davoodi, M., Sahraiyan, B., Naghipour, F., Karimi, M., and Sheikholeslami, Z. 2016. Investigation on Synergist Effects of Humectants with Emulsifiers on Technological, Image Processing and sensory Properties of Semi Bulk Bread. Journal of Food Science and Technology, 59(13): 75-84 [in Persian].
[30] Korakli, A., Pavlovic, M., Michael, G., Ganzle., and Nudif, V. 2003. Exopolysaccharide and Kestose Production by Lactobacillus sanfranciscensis LTH2590. Appl. Environ. Microbiology, 69(4): 2073–2079
[31] Khorasanchi, N., Peighambardoust, S.H., Hejazi, M.A., and Rafat, S.A. 2013. Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation. Journal of Food Industry Research, 23(1): 81-95 [in Persian].
[32] Zeleznak, K.J., and Hoseney, R.C. 1986. The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 63 (5): 407-411.
[33] Rogers, D.E., Zeleznak, K.J., Lai, C.S., and Hoseney, R.C. 1988. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chemistry, 65: 398-401.
[34] Vittadini, E., and Vodovotz, Y. 2003. Changes in the physicochemical properties of wheat and soy-containing breads during storage as studied by thermal analyses. Food Engineering and Physical Properties, 68: 2022-2027.
[35] Fatemi, H. 1999. Food chemistry. 4th Edition Publications of Publishing Joint Stock Company. Tehran [in Persian].
[36] Gharekhani, M., Aalami, M., Hejazi, M.A., Maghsoudlou,Y., Khomeiri, M., and Najafian, G. 2017. Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality. Journal of Food Hygiene, 6(24): 15-30 [in Persian].
[37] Jitrakbumrung, S., and Nantawan, T. 2014. Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread. Kasetsart Journal - Natural Science, 48: 964-969.
[38] Alian, A.M., Ammar A.S., Ramy, A., Asmaa, A., and Ramadan, S. 2018. Influence of sourdough containing different probiotic bacteria on quality and shelf life of Egyptian Balady bread. Middle East Journal of Applied Sciences, 8(4): 1147-161.