بررسی خواص فیزیکوشیمیایی و حسی نان مسطح فراسودمند بدون گلوتن با جایگزین آرد جوانه های گندم، عدس، ماش

نویسندگان
زهرا اسدی 1
علیرضا مسعود نیا 2
سیده فاطمه ضیاضیابری 3
1 موسسه مهر آئین بندرانزلی
2 استادیار،گروه علوم و مهندسی صنایع غذایی، موسسه مهرآیین بندر انزلی
3 مربی، گروه علوم ومهندسی صنایع غذایی، موسسه مهرآیین بندرانزلی
10.52547/fsct.18.120.7
چکیده
بیماری سلیاک یک بیماری خود ایمن گوارشی است که در اثر هضم پروتئین گلوتن ایجاد می شود. گندم سرشار از گلوتن است و محصولات تولید شده از آن برای افراد مبتلا به این بیماری غیرقابل استفاده می باشد. در نتیجه تولید محصولات فاقد گلوتن بسیار مورد توجه محققان قرار گرفته است. در این پژوهش، تولید نان سنتی فاقد گلوتن به صورت تیمار شاهد (50% آرد ذرت + 50 % آرد برنج)، تیمار 1 (35% آرد برنج + 35% آرد ذرت + 10% آرد جوانه گندم + 5% آرد جوانه ماش + 15% آرد جوانه عدس)، تیمار 2 (20% آرد برنج + 20% آرد ذرت + 25% آرد جوانه گندم + 15% آرد جوانه ماش + 20% آرد جوانه عدس)، تیمار 3 ( 5% آرد برنج + 5% آرد ذرت + 35% آرد جوانه گندم + 20% آرد جوانه ماش + 35% آرد جوانه عدس) مورد مطالعه قرار گرفت و آنالیز آماری داده های به دست آمده از اندازه گیری رطوبت، چربی، پروتئین، خاکستر کل، نمک، کلسیم، pH، ویژگیهای حسی نشان داد که جایگزین کردن آرد برنج و آرد ذرت با آرد جوانه های گندم، عدس، ماش تاثیر معناداری بر همه پارامترهای مورد آزمایش داشت (P < 0.05). مقایسه تیمارهای تهیه شده با تیمار شاهد نشان داد که تیمار 3 که دارای بیشترین مقدار آرد جوانه گندم، عدس و ماش بود دارای بیشترین مقدار چربی، پروتئین، کلسیم، خاکستر، نمک، pH و کمترین مقدار رطوبت بود و بالاترین امتیاز را از نظر ارزیاب ها داشت.
کلیدواژه‌ها
نان
ارزیابی حسی
گلوتن
سلیاک
آرد جوانه

عنوان مقاله English

Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been

نویسندگان English

zahra asadi 1
Alireza Masoud Nia 2
S. Fatemeh Zia Ziabari 3
1 Institute of Mehraeen Bandar Anzali
2 Assistant Professor, Department of Science and Engineering Food industry, Institute of Mehraeen Bandar Anzali
3 Instructor, Department of Science and Engineering Food industry, Institute of Mehraeen Bandar Anzali
چکیده English

Celiac is an immune-mediated disease where genetically predisposed individuals exhibit intolerance to peptides released from wheat gluten. Patients with celiac disease are unable to consume the foodstuffs containing gluten. As a result, the production of gluten-free products has received extensive attention for researchers. In this study, production of traditional gluten-free bread as treatment control (50% corn flour + 50% rice flour), treatment 1 (35% rice flour + 35% corn flour + 10% wheat germ flour + 5% mung bean flour + 15% lentil germ flour), treatment 2 (20% rice flour + 20% corn flour + 25% wheat germ flour + 15% mung bean germ flour + 20% lentil germ flour), treatment 3 (5% rice flour + 5% corn flour + 35% wheat germ flour + 20% mung bean flour + 35% lentil flour) were studied. Statistical analysis of data obtained from moisture, fat, protein, total ash, salt, calcium, pH, sensory characteristics showed that replacing rice flour and corn flour with wheat germ flour, lentils, mung bean The desired effect had significant effect on all parameters tested (P < 0.05). Comparison of the treatments with the treatment control showed that treatment 3 had the highest amount of wheat germ, lentil and mung bean flour had the highest amount of fat, protein, calcium, pH, salt and the lowest amount of moisture and had the highest score in sensory analysis.

کلیدواژه‌ها English

Bread
Sensory analysis
Gluten
Celiac
Bud flour
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