بررسی اثر گیاه بومی چریش و روغن منداب بر ویژگی های تکنولوژیکی خمیر و تغذیه ای و حسی نان بربری

نویسندگان
ابوالفضل اصغر دخت
Esmaeil Ataye salehi
ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎیﻊ ﻏﺬایﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، ایﺮان
10.52547/fsct.18.115.9
چکیده
نان یکی از اصلی­ترین مواد غذایی و قوت غالب مردم اکثر مناطق دنیا می ­باشد. اگرچه با ارتقاء سطح زندگی از مقدار مصرف نان بویژه در کشورهای پیشرفته کم شده است اما هنوز قسمت عمده­ای از نیازهای تغذیه­ای مردم را در نقاط مختلف دنیا برآورده می­کند. هدف از این پژوهش، بررسی خواص تکنولوژیکی خمیر و تغذیه­ای و حسی نان بربری تهیه شده با گیاه چریش و روغن منداب بود. بدین منظور گیاه چریش در سه سطح (3، 5 و 7 درصد) و روغن منداب در سطوح (3، 5 و 7 درصد) بر اساس وزن آرد، در فرمولاسیون نان استفاده شد. نتایج آزمون تکنولوزیکی خمیر نشان داد که، افزایش درصد گیاه چریش باعث افزایش معنی­داری در میزان جذب آب، زمان گسترش خمیر، زمان مقاومت خمیر و عدد کیفی فارینوگراف شد (p<0.05). اما افزایش درصد روغن منداب منجر به کاهش معنی­داری در میزان جذب آب شد (p<0.05). نمونه مستقل حاوی 3 درصد روغن منداب دارای کمترین (75/0 درصد) و نمونه ترکیبی حاوی 7 درصد گیاه چریش و 3 درصد روغن منداب دارای بیشترین (98/1 درصد) مقدار فیبر بودند. کمترین میزان آهن (11/15 میلی­گرم در کیلوگرم) در نمونه شاهد و بیشترین مقدار آن (98/34 میلی­گرم در کیلوگرم) در نمونه ترکیبی حاوی 7 درصد گیاه چریش و 7 درصد روغن منداب دیده شد. در آزمون کپک­زدگی، نمونه چریش 7 درصد با روغن منداب 3 درصد ماندگاری بیشتری نسبت به سایر تیمارها از خود نشان داد. نتایج آزمون ارزیابی حسی نشان داد، در نمونه­های مستقل، نمونه حاوی سبزی چریش 7 درصد، در نمونه­های ترکیبی، نمونه حاوی سبزی چریش 7 درصد با روغن منداب 3 درصد نسبت به بقیه نمونه­ها بیشتر مورد پسند ارزیاب­ها بود.
کلیدواژه‌ها
چریش
منداب
ویژگی‌های رئولوژی
فارینوگراف

موضوعات

عنوان مقاله English

Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread

نویسندگان English

Abolfazl Asghardokht
Esmaeil Ataye salehi
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
چکیده English

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

کلیدواژه‌ها English

Cherish
Eruca Sativa
Rheological properties
Farinograph
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