مقایسه خواص عملکردی وفیزیکوشیمیایی نشاسته های کینوا گونه تی ‌تی‌کا کا و گندم گونه پیشگام

نویسندگان
نرگس نادیان 1
محمد حسین عزیزی 2
حسین عباس تبار آهنگر 3
اعظم اعرابی 4
1 گروه علوم صنایع غذایی و فناوری، واحد نجف آباد، دانشگاه آزاد اسلامی ، نجف اباد، ایران
2 گروه علوم صنایع غذایی ، دانشکده کشاورزی، دانشگاه تربیت مدرس تهران
3 گروه شیمی، واحد نجف آباد، دانشگاه آزاد اسلامی، نجف اباد، ایران
4 گروه علوم صنایع غذایی و فناوری، واحد شهرضا، دانشگاه آزاد اسلامی، شهر رضا، ایران
10.52547/fsct.19.123.175
چکیده
نشاسته مهم‌ترین کربوهیدرات ذخیره‌ای گیاهان است که به عنوان ماده اولیه در صنایع مختلف بویژه صنایع غذایی کاربردهای فراوانی دارد. هدف از انجام این پژوهش بررسی خواص عملکردی وفیزیکوشیمیای نشاسته‌های استخراج شده از کینوا تی‌تی‌کاکا و گندم پیشگام بود. بدین منظور درصد آمیلوز، پراکنش اشعه X ، میزان تورم، حلالیت، جذب آب، ویژگی‌های حرارتی، خصوصیات خمیری شدن و بافت ژل نشاسته‌های استخراج شده از گندم و کینوا بررسی شد. نتایج تصاویر میکروسکوپ الکترونی سایز گرانول های نشاسته گندم و کینوا را به ترتیب10-8 میکرومتر و 5-2 میکرومتر نشان داد. طبق نتایج به دست آمده، درصد آمیلوز نشاسته کینوا(83/0±19/9) از نشاسته گندم(66/0±57/19) کمتر و درصد بلورینگی آن بیشتر بود. میزان جذب آب در نشاسته کینوا به طور معنا داری ( 0/05>p) بیشتر از گندم بدست آمد. همچنین پارامترهای بررسی شده در اندازه‌گیری ویژگی‌های حرارتی نشاسته کینوا با اختلاف معنی داری بیشتر از نشاسته گندم ارزیابی شد. بررسی خصوصیات خمیری شدن نشان داد که دمای خمیری شدن نشاسته کینوا از گندم بیشتر و بیشینه ویسکوزیته، ویسکوزیته نهایی، بازگشت و شکست از گندم کم‌تر بود (05/0 >p). ویژگی‌های بافت ژل نشاسته کینوا به طور معناداری(05/0 >p) سفتی، صمغیت و فنریت را کم‌تر از گندم نشان داد. بنابراین می‌توان گفت خواص منحصر به فرد نشاسته کینوا استفاده از آن را در فرآورده‌های نانوایی مختلف و فرآورده‌هایی که در تولید آن‌ها نیروی مکانیکی زیادی استفاده می‌شود و همچنین غذاهای منجمد امکان پذیر می‌سازد.
کلیدواژه‌ها
خواص عملکردی
نشاسته‌کینوا
نشاسته‌گندم

موضوعات

عنوان مقاله English

Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches

نویسندگان English

narges nadian 1
MohammadHossein Azizi 2
Hossein Abbastabar ahangar 3
Azam Arabi 4
1 Food science and Technology Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran
2 Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran
3 Chemistry Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran
4 Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran
چکیده English

Starch is one of the important plant storage carbohydrates that has many applications as a raw material in different industries especially the food industry. In this study physicochemical properties of starches extracted from quinoa TTKK and wheat, Pishgam were investigated. Percentage of amylose, X-ray diffraction, swelling power, solubility, water, and oil absorptions, and thermal, pasting, and textural properties were measured. SEM images illustrated that wheat starch granules size were about 8-10 μm and quinoa starch granules size were about 2-5 μm. Results showed that the percentage of quinoa starch amylose (9.19 ± 0.83) was lower than wheat starch (19.57 ± 0.66) but crystallinity percentage was higher in quinoa starch(p<0.05). As well as water absorption. Regarding thermal properties, all the parameters were higher than wheat starch. Measurement of starch pasting properties demonstrated that quinoa starch had higher pasting temperature and lower peak, final, break down, and set back viscosity(p<0.05). Studies on textural properties showed that hardness, gumminess, and springiness were significantly lower in quinoa starch compared to wheat starch. Therefore, unique starch properties of quinoa make it possible to use it in various bakery products which a lot of mechanical forces are applied to produce. as well as frozen products.

کلیدواژه‌ها English

Functional properties
Quinoa starch
Wheat starch
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 175-187