بررسی تاثیر افزودن سبوس گندم و رطوبت ورودی در فرآیند اکستروژن بر ویژگی‌های فیزیکو شیمیایی اسنک حجیم سبوس‌دار بر پایه گندم

نویسندگان
لاله گروسی 1
شهرام بیرقی طوسی 2
غلامعلی گلی موحد 2
1 گروه علوم و صنایع غذایی موسسه آموزش عالی جهاددانشگاهی کاشمر، ایران.
2 گروه پژوهشی فرآوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی، مشهد، ایران.
10.52547/fsct.18.117.365
چکیده
یکی از مهم‌ترین مشکلات جامعه‌ای امروز ما کمبود پروتئین و فیبر در رژیم غذایی می‌باشد، از این رو با غنی‌سازی اسنک با فیبر و پروتئین می‌توان محصولی با ارزش تغذیه‌ای بالا و کالری و چربی و کلسترول کم تولید کرد. باتوجه به محبوبیت و مصرف بالای محصولات اکسترود شده در بین عموم افراد جامعه از جمله کودکان و نوجوانان، ارتقای ویژگی‌های تغذیه‌ای این فرآورده-ها اهمیت زیادی دارد. بر این اساس، در این پژوهش برخی از ویژگی‌های اسنک حاوی نشاسته (۴۰ تا ۷۶ درصد)، سبوس گندم (صفرتا 30 درصد) و رطوبت (۱۴ تا ۲۰ درصد)، بررسی شد. همچنین در کلیه نمونه‌ها گلوتن گندم (۱۰ درصد) اضافه گردید و مخلوط‌های آماده شده در دمای 140درجه سانتی‌گراد با سرعت مارپیچ 150 دور در دقیقه،‌ اکسترود شدند. با افزایش رطوبت و سبوس شاخص جذب آب، شاخص انحلال در آب ابتدا افزایش و سپس کاهش می‌یابد و با افزایش رطوبت و سبوس چگالی ذره‌ای و چگالی واقعی و سختی و افزایش می‌یابد و با افزایش نشاسته ضریب انبساط و شاخص جذب آب، شاخص انحلال در آب و شاخص L^* افزایش می‌یابد و چگالی ذره‌ای و چگالی واقعی وقتی کاهش می‌یابد. با افزایش رطوبت شاخص L^* افزایش می‌یابد و با افزایش سبوس کاهش می‌یابد.با افزایش رطوبت ضریب انبساط ابتدا افزایش و سپس کاهش می‌یابد اما با افزایش سبوس ضریب انبساط کاهش می‌یابد. با توجه به نتایج به دست آمده، استفاده از 13 درصد سبوس گندم ، 61 درصد نشاسته گندم و 16 درصد رطوبت خوراک ورودی، باعث تولید نمونه‌ای با کیفیت مطلوب می‌گردد.
کلیدواژه‌ها
اسنک
اکسترود
رطوبت
سبوس
نشاسته

موضوعات

عنوان مقاله English

Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks

نویسندگان English

Laleh Garosy 1
Shahram Beiraghi-Toosi 2
Qulamali Goli-Movahhed 2
1 Department of food science and technology, ACECR Kashmar higher education institute, Kashmar, IRAN.
2 Food Processing Research Department, Food Science and Technology Research Institute, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, IRAN.
چکیده English

One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.

کلیدواژه‌ها English

Bran
Extrusion
moisture
Snack
Starch
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