بررسی قدرت آنتی‌اکسیدانی و اثر ضدمیکروبی عصاره پنیرک (Malva sylvestris L.) در کلوچه سنتی لاهیجان (بر پایه آرد گندم-ارزن)

نویسندگان
فاطمه پورحاجی 1
بهاره صحرائیان 1
غلامحسین حقایق 2
1 دانشگاه فردوسی مشهد، دانشکده کشاورزی، گروه علوم و صنایع غذایی
2 استادیار گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، کد پستی 9861335856.
10.52547/fsct.18.119.243
چکیده
ارزن منبع غنی از اسیدهای آمینه ضروری، ویتامین‏ها و مواد معدنی است. همچنین عصاره پنیرک دارای ترکیبات فنولی، خواص آنتی‏اکسیدانی و ضدمیکروبی است. هدف از بخش اول این پژوهش بررسی اثر جایگزینی بخشی از آرد گندم (صفر، 15، 30، 45 و 60 درصد) با ارزن در کلوچه بود. در این بخش رطوبت، حجم مخصوص، تخلخل و بافت ارزیابی شد. در بخش دوم به منظور تولید کلوچه فراسودمند، فعالیت آنتی‏اکسیدانی، تغییرات کپک و مخمر و ویژگی‏های حسی نمونه منتخب تحت تأثیر غلظت‏ صفر، 100، 200، 300، 400 و 500 پی‏پی‏ام عصاره پنیرک قرار گرفت و با نمونه شاهد بخش اول (مجموعا 7 نمونه) مقایسه شد. نتایج بخش اول نشان داد نمونه حاوی 15 درصد آرد ارزن به عنوان نمونه برتر بخش اول با حجم مخصوص 73/1 سانتی‏متر مکعب بر گرم، تخلخل 1/22 درصد و رطوبت 15/10 درصد و سفتی بافت 28/3 نیوتن طی دوماه نگهداری بیشترین شباهت را با شاهد داشت. نتایج بخش دوم نیز حاکی از آن بود که با افزایش عصاره در فرمولاسیون، میزان فنول کل از 6/1 به 5/53 میلی‏گرم در گرم ماده خشک رسید. این حالی بود که قدرت آنتی‏اکسیدانی نمونه حاوی 500 پی‏پی‏ام عصاره در مقایسه با شاهد از 1/12 به 2/61 درصد رسید. لازم به ذکر است در نمونه‏های حاوی بیش از 200 پی‏پی‏ام عصاره پنیرک هیچگونه کپک و مخمری طی دو ماه نگهداری مشاهده نگردید. همچنین در ارزیابی حسی نمونه‏های حاوی 100 تا 300 پی‏پی‏ام بیشترین امتیاز رنگ، بافت، بو و مزه کسب نمودند. بنابراین می‏توان نمونه حاوی 85 درصد آرد گندم، 15 درصد آرد ارزن و 300 پی‏پی‏ام عصاره پنیرک را به عنوان یک کلوچه فراسودمند به بازار محصولات نانوایی پیشنهاد نمود.
کلیدواژه‌ها
ارزن
آنتی‌اکسیدان
خاصیت ضدمیکروبی
عصاره پنیرک
کلوچه فراسودمند

موضوعات

عنوان مقاله English

Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour)

نویسندگان English

Fatemeh Pourhaji 1
Bahareh sahraiyan 1
Gholam Hossein Haghayegh 2
1 Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of Food Science and Technology, Agricultural Faculty, University of Zabol, Zabol, Iran, P.O.Box: 9861335856
چکیده English

Millet is a rich source of essential amino acids, vitamins and minerals. Also, Malva extract has phenolic compounds, antioxidant and antimicrobial properties. The purpose of the first part of this study was to investigate the effect of replacing part of wheat flour (0, 15, 30, 45 and 60%) with millet flour in cookies. In this section, technological characteristics (moisture, specific volume, porosity and texture) were evaluated. In the second part, in order to produce functional cookies, antioxidant and microbial activity and sensory properties of the selected sample in the first part were affected by 0, 100, 200, 300, 400 and 500 ppm of Malva extract. The results showed that the sample containing 15% of millet flour was the best cookie of the first part with the highest specific volume (1.73 cm3 / g), porosity (22.1%) and moisture (10.15%) and favorable texture (3.28 N) during two months of storage. The results of the second part showed the total phenol content increased from 1.6 to 53.5 mg / g by increasing Malva extract in the cookie formulation. However, the antioxidant activity of the sample containing 500 ppm of Malva extract increased from 12.1% to 61.2% compared to the control. The samples containing more than 200 ppm of Malva extract didn’t have mold and yeast during two months of storage. Also, the samples containing 100 to 300 ppm Malva extract obtained the highest color, texture, odor and taste score in the sensory evaluation. Therefore, samples containing 85% wheat flour, 15% millet flour and 300 ppm of Malva extract can be offered to the bakery industry as a functional cookie.

کلیدواژه‌ها English

Functional cookie
millet
Malva extract
Antioxidant
Antimicrobial activity
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