بررسی اثر شیرین بیان بر خواص فیزیکوشیمیایی و حسی کوکی بدون گلوتن حاوی آرد ارزن و سویا

نویسندگان
الهه خسروی 1
علیرضا مسعود نیا 2
سیده فاطمه ضیاضیابری 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، موسسه مهرآیین بندرانزلی
2 استادیار،گروه علوم و مهندسی صنایع غذایی، موسسه مهرآیین بندر انزلی
3 مربی، گروه علوم و مهندسی صنایع غذایی، موسسه مهرآیین بندرانزلی
10.52547/fsct.18.115.4
چکیده
مصرف گلوتن به وسیله بیماران مبتلا به سلیاک موجب التهاب روده کوچک و تخریب پرزهای روده و در نتیجه سوءجذب مواد مغذی مهم از جمله آهن، اسید فولیک، کلسیم و ویتامین‌های محلول در چربی می‌گردد. تنها درمان مؤثر برای بیماران سلیاک استفاده از رژیم غذایی بدون گلوتن در تمام طول عمر بیمار است. در نتیجه تولید فرآورده‌های بدون گلوتن برای این بیماران اهمیت ویژه ای دارد. در این تحقیق، استفاده از آردهای بدون گلوتن سویا، ارزن و برنج جهت تولید محصولی بدون گلوتن برای بیماران مبتلا به سلیاک و غنی‌سازی با عصاره شیرین بیان جهت تولید محصول رژیمی وکم کالری برای بیماران مبتلا به دیابت مد نظر قرار گرفت. کوکی‌های فاقد گلوتن به صورت تیمار شاهد (0 درصد شیرین بیان)، تیمار 1 (2/0 درصد شیرین بیان)، تیمار 2 (3/0 درصد شیرین بیان) و تیمار 3 (4/0 درصد شیرین بیان) تهیه و مورد مطالعه قرار گرفت. آنالیز آماری داده‌های به دست آمده از پارامترهای شیمیایی نشان داد که جایگزین کردن شکر با پودر شیرین بیان، تاثیر معناداری در مقدار pH، رطوبت، خاکستر نامحلول در اسید، پروتئین، قند، چربی و پراکسید تیمارها داشت (P < 0.05). نتایج بدست آمده از ارزیابی حسی تیمارهای مورد مطالعه نشان داد تیمار 1 از نظر پذیرش کلی بالاترین امتیاز را به خود اختصاص داده است و به عنوان بهترین تیمار انتخاب شد.
کلیدواژه‌ها
ارزیابی حسی
کوکی رژیمی
سلیاک
دیابت
شیرین بیان

موضوعات

عنوان مقاله English

Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour

نویسندگان English

elahe Khosravi 1
Alireza Masoud Nia 2
S. Fatemeh Zia Ziabari 3
1 Institute of Mehraeen Bandar Anzali
2 Institute of Mehraeen Bandar Anzali
3 Institute of Mehraeen Bandar Anzali
چکیده English

Digestive diseases are very important among human societies, especially in developing countries. One of these diseases is celiac disease. Gastrointestinal diseases are of great importance in human societies, especially in developing countries. One of these diseases is celiac disease. It is a gastrointestinal autoimmune disease caused by the digestion of gluten in people who are genetically predisposed. Consumption of gluten by patients with celiac disease causes inflammation of the small intestine and destruction of intestinal villi, which leads to the absorption of several important nutrients, including iron, folic acid, calcium and fat-soluble vitamins. The only effective treatment for celiac patients is to use a gluten-free diet throughout the patientchr('39')s life. As a result, the production of gluten-free products is of particular importance to these patients. In this study, the use of gluten-free soybean, millet, and rice flours to produce the gluten-free product for celiac patients and enrichment with Glycyrrhiza glabra to produce a dietary and low-calorie product for diabetic patients was considered. Gluten-free cookies were prepared as treatment control (0% Glycyrrhizia glabra), treatment 1 (0.2% Glycyrrhizia glabra), treatment 2 (0.3% Glycyrrhizia glabra) and treatment 3 (0.4% Glycyrrhizia glabra). Statistical analysis of data obtained from chemical parameters showed that sugar substitution with licorice powder had a significant effect on pH, moisture, insoluble ash in acid, protein, sugar, fat and peroxide treatments (P <0.05). The results of sensory analysis also showed that treatments 1 had the best overall acceptance and it was chosen as the best treatment

کلیدواژه‌ها English

Sensory analysis
diet cookies
Celiac
Diabetes
Glycyrrhizia glabra
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