بررسی تأثیر آرد تریتیکاله و پودر و اسانس زنجبیل در تولید کلوچه فراسودمند

نویسندگان
زهرا شیخ الاسلامی 1
بهاره صحراییان 2
مهدی کریمی 3
1 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد، ایران.
3 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.
10.52547/fsct.18.120.28
چکیده
تریتیکاله محصولی از تلاقی گندم و چاودار است. زنجبیل دارای ویژگی‏های آنتی‏اکسیدانی و ضدمیکروبی است. بنابراین هدف از این تحقیق تولید کلوچه حاوی آرد تریتیکاله و پودر و اسانس زنجبیل بود. در بخش اول قسمتی از آرد گندم (صفر تا50 درصد) با تریتیکاله جایگزین شد و رطوبت، بافت، حجم، تخلخل، رنگ، ریزساختار کلوچه بررسی گردید. در بخش دوم از پودر (صفر تا 5 درصد) و اسانس زنجبیل ( صفر تا150 پی‏پی‏ا‏م) در کلوچه استفاده شد و ویژگی‏های آنتی‏اکسیدانی، میکروبی و حسی کلوچه ارزیابی شد. نتایج نمونه حاوی 15 درصد آرد تریتیکاله از رطوبت بیشتری (29/14 درصد) نسبت به سایر نمونه‏ها طی یکماه نگهداری برخوردار بود. بین حجم مخصوص (90/1 سانتی‏متر مکعب بر گرم) و تخلخل (5/18 درصد) نمونه حاوی 15 درصد آرد تریتیکاله و سفتی بافت آن (1/4 نیوتن) و شاهد اختلافی مشاهده نشد (P<0.05). فعالیت آنتی‏اکسیدانی نمونه فاقد زنجبیل، نمونه حاوی 5 درصد پودر زنجبیل و نمونه حاوی 150 پی‏پی‏ام اسانس زنجبیل به ترتیب 6/4، 8/29 و 2/69 درصد بود. همچنین نتایج نشان داد از تمام غلظت‏های اسانس و 5 درصد پودر زنجبیل می‏توان به عنوان عامل ضدمیکروبی و جلوگیری‏کننده از رشد مثبت استفاده نمود. بیشترین امتیاز ویژگی‏های حسی به شاهد، نمونه حاوی 1 و 3 درصد پودر و 50 پی‏پی‏ا‏م اسانس زنجبیل تعلق گرفت. در نهایت می‏توان کلوچه‏‏های حاوی 15 درصد آرد تریتیکاله در حضور 3 درصد پودر زنجبیل یا 50 پی‏پی‏ا‏م اسانس زنجبیل را می‏توان به عنوان نمونه‏های برتر این تحقیق معرفی نمود.
کلیدواژه‌ها
زنجبیل
کلوچه فراسودمند
تریتیکاله
آنتی‌اکسیدان طبیعی

موضوعات

عنوان مقاله English

Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies

نویسندگان English

zahra sheikholeslami 1
Bahareh Sahraiyan 2
Mahdi Karimi 3
1 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
2 Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Iran
3 - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
چکیده English

Triticale is a successful crop of wheat and rye. Ginger has antioxidant and antimicrobial properties. Therefore, the purpose of this study was to produce functional cookies containing triticale flour and ginger powder and essential oil. In the first part of this study, wheat flour (0-50 %) in cookie formula was replaced with triticale. Moisture, firmness, specific volume, porosity, color, and microstructure of cookies were evaluated. In the second part, ginger powder (0-5%) and essential oil (0-150 ppm) were used in the formula and antioxidant, microbial and sensory properties of the cookies were evaluated. In the first part, the sample containing 15% triticale flour had more moisture (14.29%) compared to other samples during one month of storage. The sample containing 15% triticale flour and control had the same specific volume (1.90 cm3 /g), porosity (18.5%) and firmness (4.1 N) and no significant differences were observed between properties of these samples (P<0.05). Antioxidant activity of sample containing 15% triticale flour (control of the second part), sample containing 15% triticale flour and 5% ginger powder and sample containing 15% triticale flour and 150 ppm ginger essential oil was 4.6, 29.8 and 69.2% respectively. Also, the growth results of mold and yeast showed ginger can be used as an antimicrobial agent and inhibit positive growth in all concentrations of essential oil consumption and at the level of 5% powder. Finally, the highest score of sensory properties was given to the control sample, the sample containing 1 and 3% ginger powder and the sample containing 50 ppm ginger essential oil. Finally, Cookies containing 15% triticale flour in the presence of 3% ginger powder or 50 ppm ginger essential oil can be introduced as the best examples of this research.

کلیدواژه‌ها English

Ginger
Functional Cookies
Triticale
Natural antioxidant
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