بررسی کارایی کنجاله پروتئین ذرت و کنجاله ارده به ‌عنوان جایگزین گلوتن در فرمولاسیون دونات تخمیری

نویسندگان
سونیتا مولانی 1
فریبا نقی پور 2
علیرضا فرجی 3
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی گرایش فناوری زیستی مواد غذایی، دانشکده علوم و فن‌آوری‌ های نوین، واحد علوم دارویی، دانشگاه آزاد اسلامی، تهران، ایران
2 عضو هیات علمی موسسه تحقیقات اصلاح و تهیه نهال و بذر
3 گروه شیمی آلی، دانشکده شیمی دارویی، دانشگاه آزاد اسلامی واحد علوم پزشکی، تهران، ایران
10.52547/fsct.18.117.81
چکیده
امروزه جلوگیری از هدررفت محصولات جانبی واحدهای تولیدی صنایع غذایی و استفاده بهینه از آن­ها به منظور افزایش کیفیت مواد غذایی توجه بسیاری از محققین را به خود جلب نموده است. از این‏رو هدف از انجام این پژوهش بررسی امکان استفاده از کنجاله گلوتن ذرت و کنجاله ارده هریک در سه سطح صفر، 5 و 10 درصد در بهبود خصوصیات کمی و کیفی دونات تخمیری بدون گلوتن بر پایه آرد برنج بود. نتایج نشان داد که با افزایش میزان کنجاله گلوتن ذرت و کنجاله ارده میزان پروتئین افزایش و میزان پراکسید محصول نهایی کاهش یافت. این در حالی بود که تنها افزایش میزان کنجاله ارده در فرمولاسیون باعث افزایش میزان رطوبت، حجم مخصوص و تخلخل و کاهش میزان سفتی بافت گردید. از سوی دیگر تنها افزایش میزان کنجاله گلوتن ذرت در فرمولاسیون میزان چربی محصول نهایی را کاهش داد و افزودن کنجاله ارده در این خصوص تغییر معنی‏داری را ایجاد ننمود. همچنین با افزایش میزان کنجاله گلوتن ذرت و کنجاله ارده میزان مؤلفه‏های L* و a* پوسته نمونه‏های تولیدی به ترتیب کاهش و افزایش یافت و افزودن کنجاله گلوتن ذرت سبب افزایش میزان مؤلفه‏b* پوسته گردید. در نهایت داوران چشایی دو نمونه حاوی 5 درصد کنجاله گلوتن ذرت و 10 درصد کنجاله ارده و نمونه حاوی صفر کنجاله گلوتن ذرت و 10 درصد کنجاله ارده را به‏عنوان بهترین نمونه معرفی نمودند. بنابراین می‏توان نتیجه گرفت که استفاده از این کنجاله‏ها علاوه بر توسعه صنایع تبدیلی و ایجاد بهره‏وری اقتصادی، سبب بهبود خصوصیات کمی و کیفی و ارتقاء ارزش تغذیه‏ای محصول نهایی می‏گردد.
کلیدواژه‌ها
زئین ذرت
کنجاله ارده
جایگزین گلوتن
دونات تخمیری

موضوعات

عنوان مقاله English

Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation

نویسندگان English

Sonita Molani 1
Fariba Naghipour 2
Alireza Faraji 3
1 Student of Food Sciences, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran-Iran (IAUPS), Center
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
3 Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
چکیده English

Today, preventing the loss of by-products of food industry and their optimal use in order to increase the quality of food has attracted the attention of many researchers. So the aim of this study was to improve the quantitative and qualitative characteristics of gluten-free fermented doughnut based on rice flour by adding corn gluten meal and tahini meal on three levels of 0, 5 and 10%. The results showed by increasing the amount of corn gluten meal and tahini meal, the amount of protein and peroxide of the final product increased and decreased respectively. Also, The results showed that only increasing the amount of tahini meal in the formulation increased the moisture content, specific volume and porosity and decreased the firmness of the tissue, while the addition of corn gluten meal had no significant effect on these parameters. On the other hand, only increasing the amount of corn gluten meal in the formulation reduced the fat content of the final product and adding tahini meal did not cause a significant change in this regard. The results also showed that with increasing the amount of corn gluten meal and tahini meal, the amount of L* and a* crust values decreased and increased, respectively and the addition of corn gluten meal increased the amount of b* crust value. Finally, introduced two samples containing 5% corn gluten meal and 10% tahini meal and the sample containing 10% tahini meal and without corn gluten meal as the best sample. So, it can be concluded that the use of these meal in addition to the development of industries and economic productivity, improves the quantitative and qualitative characteristics and enhances the nutritional value of the final product.

کلیدواژه‌ها English

Corn zein
Tahini meal
Gluten substitute
Fermented Doughnut
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