غنی سازی نان سیمیت با پودر اسفناج: بررسی ویژگی‌های فیزیکوشیمیایی، بافتی و حسی

نویسندگان
فروغ محترمی 1
محسن اسمعیلی 2
مهسا نورالدینی 3
ایرج استاد 4
1 استادیار گروه علوم و صنایع غذایی دانشگاه ارومیه
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
3 گروه علوم و صنایع غذایی-دانشگاه ارومیه
4 علوم و صنایع غذایی موسسه آموزشش عالی صبا
10.52547/fsct.18.121.18
چکیده
هدف از مطالعه حاضر بررسی اثر جایگزینی آرد گندم با پودر اسفناج (30- 0%) به عنوان منبع غنی از فیبر و مواد معدنی در قالب طرح آمیخته بر مبنای D-optimal بر خواص فیزیکوشیمیایی (افت وزنی، رطوبت، خاکستر، پروتئین، چربی، فیبر، ظرفیت آنتی اکسیدانی، رنگ سنجی، حجم مخصوص، ارتفاع، فعالیت آبی) و ویژگی‌های بافتی و حسی نان سیمیت می‌باشد. نتایج حاصل شده حاکی از افزایش محتوای رطوبت، خاکستر، فیبر و کاهش افت وزنی، پروتئین، چربی، حجم مخصوص، فعالیت آبی و ارتفاع نمونه‌ها با افزودن پودر اسفناج بود. ظرفیت آنتی‌اکسیدانی نان‌های سیمیت حاوی پودراسفناج در مقایسه با نمونه‌های شاهد به طور قابل توجهی افزایش یافت (05/0p<). همچنین ویژگی‌های بافتی شامل انرژی نفوذ و سفتی نمونه‌ها با افزودن پودر اسفناج در مقایسه با نمونه‌های شاهد به طور معناداری افزایش یافت. جایگزینی پودر اسفناج سبب کاهش شاخص L*، a* و افزایش b* نمونه‌ها شد. با توجه به نتایج حاصله جایگزینی آرد گندم با پودر اسفناج تا 5/7% باعث بهبود و افزایش پذیرش کلی نمونه‌ها گردید.
کلیدواژه‌ها
نان سیمیت
ویژگی بافتی
پودر اسفناج
طرح آمیخته

موضوعات

عنوان مقاله English

Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties

نویسندگان English

Forogh Mohtarami 1
Mohsen Esmaiili 2
Mahsa Nouraddini 3
Iraj Ostad 4
1 Assistant professor of food science and technology, Urmia Unversity.
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University
3 Food science and technology department, Urmia University
4 Food science and technology- Saba Higher education institute
چکیده English

This study aimed to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals using a mixture design based on D-optimal on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. According to the results, with the addition of spinach powder moisture content, ash, fiber increased but weight loss, protein, fat, specific volume, water activity and height of the samples decreased, significantly. The antioxidant capacity of supplemented bread with spinach powder was significantly higher than the control sample (p <0.05). Also, textural properties including firmness and penetration energy were significantly increased by adding spinach powder. Spinach powder supplementation led to a decrease of L *, a *, and an increase of b* in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved the overall acceptance of the samples.

کلیدواژه‌ها English

Spinach powder
Simit bread
Textural properties
Mixture design
[1] Skendi, A., Biliaderis, C., Papageorgiou, M., & Izydorczyk, M. (2010). Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food chemistry, 119(3), 1159-1167.
[2] Mohtarami, F. , Gholipour, D. & Ashrafi Yorghanlou, R. (2019). The feasibility of producing enriched and low calorie sponge cakes with spinach puree. Food Science and Technology, 15(84): 375-384.
[3] Rubel, I. A., Pérez, E. E., Manrique, G. D., & Genovese, D. B. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3, 21-29.
[4] Kırbaş, Z., Kumcuoglu, S., & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of food science and technology, 56(2), 914-926.
[5] Ko, S. H., Park, J. H., Kim, S. Y., Lee, S. W., Chun, S. S., & Park, E. (2014). Antioxidant effects of spinach (Spinacia oleracea L.) supplementation in hyperlipidemic rats. Preventive nutrition and food science, 19(1), 19.
[6] Ramu, L., Jakeer Basha, S. and Bhasker, V. (2018). Physio-chemical analysis of spinach paste fortified instant noodles. International journal of chemical studies. 6(5), 2373-2381.
[7] Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., & Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20-26.
[8] Davoudi, Z., Shahedi, M. & Kadivar, M. (2013). Effect of pumpkin powder on the rheological properties of dough and physical properties of Taftoon bread. 21th national congress of food science and thechnology, 1-6.
[9] Moradi, P., Goli, M. & Keramat, J. (2019). Physicochemical, Nutritional, Textural, and Sensory properties of
Sponge Cake Enriched with Sugar-Beet Fiber. Food Science and Technology, 16(9): 39-51.
[10] Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2015). Influence of jambolan (S yzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins. International journal of food science & technology, 50(5), 1190-1197.
[11] Lu, T.-M., Lee, C.-C., Mau, J.-L., & Lin, S.-D. (2010). Quality and antioxidant property of green tea sponge cake. Food chemistry, 119(3), 1090-1095.
[12] Moghimi, M. (2017). Investigation and modeling prediction of physicochemical properties of baguette bread fortified with date seed powder. Food Science and Technology, 67(14):253-263.
[13] Quiles, A., Llorca, E., Schmidt, C., Reißner, A. M., Struck, S., Rohm, H., & Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579-1587.
[14] AACC, (2000), American Association of Cereal Chemists. Approved Methods of the AACC , 10th edn. Methods 54.21, 54-10, 32.10,10.05, 44.40 .
[15] Chan, Y. T., Tan, M. C., & Chin, N. L. (2018). Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter. Journal of food processing and preservation, 42(12), e13827.
[16] Mohtarami, F. (2018). Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach. Current Nutrition & Food Science, 14, 1-11.
[17] Segundo, C., Román, L., Lobo, M., Martinez, M. M., & Gómez, M. (2017). Ripe banana flour as a source of antioxidants in layer and sponge cakes. Plant foods for human nutrition, 72(4), 365-371.
[18] Agrahar-Murugkar, D., Zaidi, A., & Dwivedi, S. (2018). Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation. Journal of food science and technology, 55(7), 2621-2630.
[19] Karp, S., Wyrwisz, J., Kurek, M. A., & Wierzbicka, A. (2017). Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production. International Journal of Food Science & Technology, 52(4), 944-953.
[20] Saeidi, Z., Nasehi, B., & Jooyandeh, H. (2018). Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. Journal of food science and technology, 55(8), 3110-3118.
[21] Nouri, M., Nasehi, B., Samavati, V., & Mehdizadeh, S. A. (2017). Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content. Bioactive carbohydrates and dietary fibre, 9, 39-45.
[22] Erfani, F., Hassandokht, M. R., Jabbari, A., & Barzegar, M. (2007). Effect of cultivar on chemical composition of some Iranian spinach. Pakistan journal of biological sciences: PJBS, 10(4), 602-606.
[23] Ranawana, V., Campbell, F., Bestwick, C., Nicol, P., Milne, L., Duthie, G., & Raikos, V. (2016). Breads fortified with freeze-dried vegetables: quality and nutritional attributes. Part II: breads not containing oil as an ingredient. Foods, 5(3), 62.
[24] Noor Aziah, A., Lee Min, W., & Bhat, R. (2011). Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours. International journal of food sciences and nutrition, 62(6), 559-567.
[25] Achour, H. Y., Doumandji, A., Sadi, S., & Saadi, S. (2014). Evaluation of nutritional and sensory properties of bread enriched with Spirulina. Ann Food Sci Technol, 15, 270-5.
[26] Martınez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L. & Mixtures Design Approach. Current Nutrition & Food Science, 14, 1-11.
[27] Krupa‐Kozak, U., Drabińska, N., Rosell, C. M., Fadda, C., Anders, A., Jeliński, T., & Ostaszyk, A. (2019). Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake. International Journal of Food Science & Technology, 54(4), 1121-1129.
[28] Marcinkowska‐Lesiak, M., Onopiuk, A., Zalewska, M., Ciepłoch, A., & Barotti, L. (2018). The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits. Journal of Food Processing and Preservation, 42(3), e13561.
[29] Ajila, C. M., Leelavathi, K. U. J. S., & Rao, U. P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of cereal science, 48(2), 319-326.
[30] Khan, M. A., Mahesh, C., Semwal, A. D., & Sharma, G. K. (2015). Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes. Journal of food science and technology, 52(4), 2359-2365.
[31] Khormaeepour, M., Vazirizadeh, A. & Mohebbi, Gh. (2019). Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar. Food Science and Technology, 16(88): 135-145.