اثر پودر سنجد بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی نان‌ فاقد گلوتن

نویسندگان
اکرم لوینی 1
فروغ محترمی 2
سجاد پیرسا 3
انیس طالبی 4
1 کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، موسسه آموزش عالی آفاق، ارومیه، ایران.
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.
3 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.
4 دانشجوی دکتری علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران.
10.52547/fsct.18.119.1
چکیده
پودر سنجد به علت دارا بودن ویژگی­های تغذیه­ای مطلوب نظیر املاح، ویتامین­ها و غنی بودن از لحاظ فیبررژیمی می­تواند به منظور غنی­سازی و بهبود ارزش تغذیه­ای محصولات پختی فاقد گلوتن که اغلب محتوای فیبری پایینی دارند استفاده شود؛ لذا هدف از این پژوهش غنی­سازی نان فاقد گلوتن با پودر سنجد و ایجاد محصول جدید با کیفیت بافتی و تغذیه­ای مناسب بود؛که بدین منظور در این پژوهش اثر جایگزینی پودر سنجد در سطوح(30-0%) با آردهای فاقد گلوتن (­آرد نخود، آرد برنج و نشاسته ذرت) بر ویژگی­های فیزیکوشیمیایی، بافتی و حسی نان فاقد گلوتن در قالب طرح سطح پاسخ مورد ارزیابی قرار گرفت. نتایج حاصل نشان داد که با افزایش سطح پودر سنجد محتوای رطوبتی، خاکستر، فیبر، ظرفیت آنتی اکسیدانی،شاخص روشنی(L*) و شاخص زردی(b*)­نمونه­ها به طور معناداری افزایش و میزان چربی، پروتئین، کربوهیدارت، کالری و شاخص قرمزی(a*) نمونه­ها کاهش یافت(P<0.05). همچنین محتوای فعالیت آبیتحت تاثیر فاکتور مورد مطالعه قرار نگرفت (P>0.05).با افزایش سطح جایگزینی پودر سنجد میزان سفتی و صمغیت نان­ها ­به طور قابل توجهیافزایش یافت.از طرفیدر سطوح بالاتر از 5/7% پودر سنجد حجم مخصوص، پیوستگی و رزیلینسی نمونه­ها کاهش و میزان افت وزنی نمونه­هاافزایش یافت(P<0.05).درحالیکه نمونه­هاینان با سطوح بالای پودر سنجد جایگزین شده بیشترین ارتجاعیت و قابلیت جویدن را داشتند ولی از لحاظ آماری معنادار نبودند(P>0.05).مطابق ارزیابی حسی، نمونه حاوی 5/7% پودر سنجداز پذیرش کلی بالاتری برخوردار بود. در نهایت نتایج حاصله نشان داد که نمونه غنی شده با 5/7%پودر سنجد ویژگی­های مطلوبی نسبت به سایر نمونه­ها داشت و می‌توان از آن به عنوان یک ماده‌ی اولیه‌ی عملگرا در تولید نان‌های فاقد گلوتن با ارزش تغذیه­ای بالا و مطلوب به کار برد.
کلیدواژه‌ها
نان فاقد گلوتن
ظرفیت آنتی اکسیدانی
طرح سطح پاسخ
آنالیز بافتی

موضوعات

عنوان مقاله English

The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

نویسندگان English

Akram Lavini 1
Forogh Mohtarami 2
Sajad Pirsa 3
Anis Talebi 4
1 MS graduated of food science and technology. Afagh Higher Education Institute
2 Faculty member of Food science and technology department-Urmia University
3 Faculty member of Urmia university
4 Ph.D. student of food engineering-Urmia university
چکیده English

Oleaster Powder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with Oleaster Powder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluated based on response surface methodology (RSM). The results showed that by increasing the level of Oleaster Powder moisture content, ash, fiber, antioxidant capacity, lightness (L­*) and yellowness value (b­*) of the samples significantly increased and the amount of fat, protein, carbohydrate, calories and redness (a *) of the samples decreased (P <0.05). Also the water activity was not affected by the factor (P>­0.05).With increasing the level of Oleaster Powder, the firmness and gumminess of breads increased significantly. On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (P <0.05). In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (P>­0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powder had a higher overall acceptance. Finally, the results showed that the sample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.

کلیدواژه‌ها English

Gluten free bread
Antioxidant capacity
RSM Design
Texture analysis
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