تاثیر جایگزینی سطوح مختلف سبوس برنج با فیتات کاهش یافته بر ویژگی‌های فیزیکوشیمیایی مرغ برگر

نویسندگان
الهه اکبری 1
مهشید جهادی 2
1 ، گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 استادیار، گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
10.52547/fsct.18.118.237
چکیده
سبوس برنج مهمترین فراورده­ی جانبی فرایند آسیاب کردن برنج است. سبوس برنج حاوی فیبر­های رژیمی، پروتئین­ها، مواد معدنی و ویتامین­های گروه ب است و می­تواند به عنوان منبع فیبر رژیمی در نظر گرفته شود. منابع فیبر رژیمی مانند سبوس برنج نه تنها برای خواص تغذیه­ای مفید می باشد بلکه برای خواص کاربردی و تکنولوژیکی آن­ها نیز مطلوبیت دارند. از سوی دیگر، با توجه به اهمیت فراورده­های گوشتی در رژیم غذایی انسان در جامعه، غنی کردن این فراورده­ها می­تواند نقش موثری در ارتقای سلامت مصرف کنندگان داشته باشد. در این تحقیق سبوس برنج در سطوح 5/1%، 3% و 5/4 % به عنوان بخشی از آرد سوخاری مصرفی در فرمولاسیون مرغ برگر جایگزین گردید. ویژگی­های شیمیایی، فیزیکی، بافت ، رنگ و پارامتر­های حسی نمونه­ها در مقایسه با نمونه شاهد بررسی شد. نتایج حاصل از تجزیه واریانس نشان داد که با افزایش درصد جایگزینی سبوس، مقدار چربی، خاکستر و فیبر نمونه­های مرغ برگر به طور معنی­داری افزایش یافت (05/0P<). همچنین نتایج نشان داد، میزان افت پخت در نمونه­های حاوی سبوس برنج به طور معنی داری کمتر از نمونه شاهد بود. مطابق ارزیابی بافت با افزایش درصد جایگزینی سبوس برنج، پارامتر­های سختی و قابلیت جوندگی در مقایسه با نمونه شاهد افزایش یافتند. افزایش درصد جایگزینی بر همه­ی فاکتور­های رنگی اثر معنی­داری (05/0P<) داشته است. ارزیابی حسی نشان داد تمام نمونه­های مرغ برگر امتیاز قابل قبولی را به دست آوردند. بنابراین با جایگزینی آرد سوخاری مصرفی در تهیه مرغ­برگر با سبوس برنج، می­توان محصولی با فیبر بالا و ویژگی­های کیفی و تغذیه­ای مطلوب تولید نمود.
کلیدواژه‌ها
سبوس برنج
اسید فیتیک
فیبر رژیمی
مرغ برگر
آرد سوخاری

موضوعات

عنوان مقاله English

The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken

نویسندگان English

Elahe Akbari 1
Mahshid Jahadi 2
1 Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad
2 Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic
چکیده English

Rice bran is the most important by-product of the rice milling process. Rice bran contains dietary fibers, proteins, minerals and vitamin B, and could be considered as dietary fiber source. Dietary fiber sources such as rice bran are not only desirable for their nutritional properties but also for their functional and technological properties. On the other hand, considering the importance of meat products in human dietary in society, fortification of these products can play an effective role in the improvement of consumers’ health. In this research, rice bran was substituted with part of the rusk flour used in formulation of chicken burger at (1.5%, 3% and 4.5%) levels. Chemical properties, Physical, texture, color, and sensory properties of samples were assessed compared with control sample. The results of variance analysis indicated that the fat, ash and fiber content significantly increased in chicken burger samples (P<0.05) by increasing the replacement percentage of rice bran. The results also showed that the amount of cooking loss in samples containing rice bran was significantly lower than control sample. According to texture evaluations by increasing the replacement percentage of rice bran, hardness and chewiness parameters were increased compared with the control sample. Increasing the amount of replacement had a significant (P<0.05) effect on all of color properties. Sensory analysis showed that, all chicken burger samples gained acceptable score. So, it is possible to produce a high fiber product with good quality and nutritional properties by substitution of the used rusk flour in chicken burger production with rice bran.

کلیدواژه‌ها English

Rice bran
Phytic acid
Dietary fiber
chicken burger
Rusk flour
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