بهینه سازی فرمولاسیون تورتیلا حاوی پودر آب پنیر و آرد سویا توسط روش طرح مخلوط رئوس انتهایی

نویسندگان
نرگس رحیمی 1
سید مهدی حسینی 2
مهدی کریمی 3
1 استادیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی (واحد بیرجند)
2 کارشناس مرکز تحقیقات و آموزش کشاورزی ومنابع طبیعی خراسان جنوبی :بیرجند، کیلومتر 18 جاده کرمان، مرکز تحقیقات و آموزش کشاورزی ومنابع طبیعی خراسان جنوبی ، تلفن 05632229108
3 دانشیار مرکز تحقیقات و آموزش کشاورزی ومنابع طبیعی خراسان رضوی ، مشهد، مقابل پلیس‌راه مشهد-نیشابور، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی ،تلفن: 33409142-051
10.52547/fsct.18.120.15
چکیده
دستیابی به ویژگی های تغذیه ای مفید باهدف بهبودآثار فیزیولوژیکی و متابولیکی ، توسط اختلاط منابع غذایی مختلف، بسیارمورد توجه است. تورتیلای آردی یک نان گرد مسطح و غیرتخمیری است که عمدتا از آرد ذرت، گندم و جوساخته می شود. در این پژوهش از روش طرح مخلوط رئوس انتهایی به منظور مطالعه تاثیرجایگزینی همزمان آرد سویا و پودر آب پنیر بر خواص فیزیکوشیمیایی، بافتی و حسی تورتیلای آردی استفاده گردید. متغیرهای این طرح آردگندم ٪100-٪0، آرد سویا ٪15- ٪5 و پودر آب پنیر ٪10-٪2 بودند. نتایج نشان دادندکه تغییر نسبت کلیه متغیرها بر خواص فیزیکوشیمیایی مورد بررسی تاثیر معنی داری داشت و با افزایش سطح جایگزینی شاهد کاهش میزان رطوبت در دسترس محصول بودیم. استفاده از پروتئین آب پنیر و پروتئین سویا در بیشترین نسبت از محدوده بطور معنی داری منجر به کاهش ضخامت نمونه ها شد و نسبت بالای آرد گندم منجر به تولید نمونه هایی با ضخامت بیشتر گردید. همچنین رابطه بین کلیه متغیرها و صفات سختی، سفتی وکشش پذیری معنی دار شد و افزایش مقدار پودر آب پنیر در فرمولاسیون باعث کاهش مقدار سفتی وسختی نمونه ها و تغییرات قابل توجهی در میزان کشش پذیری تورتیلا گردید. بیشترین میزان سختی تورتیلا برای نمونه های حاوی کمترین میزان پودر آب پنیر بود. در فرمولهای غنی از فیبر الاستیسیته ی نمونه ها به میزان قابل توجهی کم شد. همچنین تغییر نسبت کلیه متغیرها بر ویژگی حسی بافت از نظرآماری موثر بودند. افزایش نسبت آرد سویا و پودرآب پنیر منجر به بهبود عطر نمونه ها شد و نمونه های حاوی نسبت کمتری از پودرآب پنیر طعم واحساس دهانی مطلوب تری داشتند. بهینه سازی نشان داد که بهترین فرمولاسیون برای تولید تورتیلای غنی از پروتئین حاوی %83.2 آرد گندم، % 12.6 آرد سویا و %4.2 پودر آب پنیر می باشد.
کلیدواژه‌ها
بهینه‌یابی
تورتیلا
جایگزینی
طرح مخلوط

موضوعات

عنوان مقاله English

Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices

نویسندگان English

Nargess Rahimi 1
S. Mehdi Hosseini 2
Mahdi Karimi 3
1 Assistant Professor of Food Science and Technology Department, Islamic Azad University (Birjand branch)
2 ٍExpert of South Khorasan Agricultural and Natural Resources Research Education Center: Tel: 05632229108
3 Associate Professore of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center.
چکیده English

Mixing wheat flour with other food sources in order to achieve useful nutritional properties to improve physiological and metabolic effects of Cereal products is highly significant. Flour tortilla is a light, flat, non-fermented, and round bread which is mainly made of wheat, Corn and barley flour. In this research, the Mixture Design Technique was used to analyze the effect of simultaneous replacement of soy flour and whey powder on textural and sensory properties of flour tortillas. The independent variables were wheat flour (٪0-%100) soy flour (5%-15%) and whey powder (2 - %%10) .The results show that changing the ratio of all variables had significant effects on the physicochemical properties studied, statistically. By increasing the replacement level a decrease in Aw of product was observed. So that, use of whey powder and soy flour in their highest proportion, significantly reduced the sample thickness whereas adding high proportion of wheat flour led to the production of thicker samples. The results from the TPA tests revealed that there is a meaningful relationship between all variables and texture properties. Samples containing less whey powder demonstrated better mouthfeel and taste. Finally, optimization displayed that the best formulation of the production of protein-rich tortilla contains 83.2% wheat flour, 12.6% soy flour and 4.2% whey powder.

کلیدواژه‌ها English

Optimization
Tortilla
Mixture Design Technique
Replacement
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