بررسی تاثیر استفاده از آرد جو دوسر و قند مایع خرما بر خصوصیات شیمیایی و حسی کلوچه محلی سبزوار

نویسندگان
امین فاضل 1
احمد پدرام نیا 2
مهدی جلالی 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران (شماره تلفن: 09153715648 – پست الکترونیکی: Amin.Fazel97@gmail.com)
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
10.52547/fsct.18.120.17
چکیده
در این مطالعه جهت بهبود خواص سلامتی کلوچه سبزواری به عنوان یک میان وعده غذایی مناسب از متغیرهای آرد جو دوسر در سه سطح (5، 10 و 15 درصد) به عنوان جایگزین آرد گندم و قند مایع خرما در سه سطح (10، 20 و 30 درصد) به عنوان جایگزین شکر استفاده شد. لذا تاثیر این دو متغیر بر خصوصیات شیمیایی شامل فیبر، خاکستر نامحلول، قند کل و pH و همچنین بر خواص حسی مورد ارزیابی قرار گرفت. نتایج نشان داد که اثر درجه دوم مدل پیش بینی شده آرد جو دوسر بر فیبر و خاکستر معنی دار بود (05/0>P)، اما برای قند مایع خرما تنها اثر خطی معادلات بدست آمده علاوه بر فیبر بر pH و خاکستر نیز تاثیر معنی دار داشت (0001/0>P). همچنین اثر متقابل دو متغیر مستقل به ترتیب نشان دهنده این مورد بود که برای آرد جو دوسر مقادیر فیبر، قند کل و pH و برای قند مایع خرما شاخص های خاکستر، فیبر و قند کل در ابتدا روندی افزایشی و سپس کاهشی را حاصل کردند. در بررسی خصوصیات حسی شاخص­های طعم و پذیرش کلی با افزایش آرد جو دوسر، اما اثرات خطی و توان دوم قند مایع خرما بر تمامی پارامترهای بررسی شده خواص حسی اختلاف معنی­داری با نمونه­های شاهد داشتند. در نهایت این تحقیق نشان داد که می­توان با استفاده از مقادیر بهینه 288/7 درصد آرد جو دوسر و 630/27 درصد قند مایع خرما، علاوه بر رسیدن به نتایج فیزیکوشیمیایی و حسی مطلوب و کاهش کالری کلوچه محلی، از مواد فراسودمند نیز در فرمولاسیون بهره برد.
کلیدواژه‌ها
کلوچه محلی سبزوار
آرد جو دوسر
قند مایع خرما
خصوصیات شیمیایی و حسی

موضوعات

عنوان مقاله English

Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies

نویسندگان English

Amin Fazel 1
احمد pedram nia 2
Mehdi Jalali 2
1 MSc Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده English

In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugar at three levels (10, 20 and 30%) as a sugar substitute was used. Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated. The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001). Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased. In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples. Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation.

کلیدواژه‌ها English

Sabzevar local cookie
Oatmeal
Date liquid sugar
Chemical and sensory properties
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