بررسی امکان بهینه سازی فرمولاسیون بیسکویت نرم کم چرب با استفاده از امولسیفایر DATEM و مالتودکسترین

نویسندگان
1 دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، دانشکده علوم و صنایع غذایی
2 کارشناس ارشد علوم و صنایع غذایی دانشگاه علوم و تحقیقات
3 کارشناس ارشد تحقیق و توسعه
4 دانشجوی کارشناسی ارشد، مدیریت واحد تحقیق و توسعه گروه صنعتی ویتانا، تهران، ایران.
چکیده
از نظر تغذیه­ای، چربی برای حفظ سلامتی و عملکرد طبیعی بدن انسان ضروری می­باشد، اما با شناخت ارتباط بین رژیم غذایی و بیماری­های قلبی - عروقی، تغییر عمده­ای در الگوی غذایی مصرف کنندگان و تقاضای بیشتر برای مواد غذایی کم کالری صورت پذیرفته است. هدف از این تحقیق استفاده از امولسیفایرDATEM (05/0 تا 5/0% وزن خمیر) و مالتودکسترین (3/0 تا 3/1% وزن خمیر) به عنوان جایگزین چربی در فرمولاسیون بیسکویت کم چرب بوده است و چربی به میزان 5/0 تا 5% وزن کل خمیر در فرمولاسیون کاهش یافت. ویژگی­های فیزیکی (ابعاد، وزن)، ویژگی­های بافت ، رنگ و پارامترهای حسی در مقایسه با نمونه شاهد بررسی گردید. جهت مقایسه فرمولاسیون های تحت بررسی از روش رویه پاسخ استفاده شد. نتایج بدست آمده حاکی از آن بود که با کاهش چربی از فرمولاسیون، تفاوت معنی داری در پارامترهای وزن، ابعاد، بافت و شدت رنگ بیسکویت­ها از نظر آماری در مقایسه با نمونه شاهد حاصل نشد. همچنین آزمون ارزیابی حسی که نتایج آن توسط آزمون ناپارامتری فریدمن با استفاده از نرم افزار SPSS تحلیل شد تفاوت بین رتبه­های تیمارهای مورد بررسی معنی­دار شد. با توجه به نتایج بهینه سازی، مقادیر بهینه کاهش میزان چربی 04/3 و میزان استفاده امولسیفایر 32/0 و مالتودکسترین 3/0 % وزن خمیر تعیین گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin

نویسندگان English

babak ghiassi tarzi 1
sadaf kafashi parvian 2
parasto damanafshan 3
mahbod izadi 4
1 Associate Professor of The college of Food Science and Technology, Science and Research Branch
2 M.Sc. of The college of Food Science and Technology, Science and Research Branch
3 R&D senior expert
4 M.Sc. student, Research and development Department of Vitana industrial group, Tehran, Iran.
چکیده English

The nutritional fats are essential for good health and normal functioning of the human body, hence understanding the relationship between diet to heart disease CVP to a major change in the pattern of consumer food and they demand more towards low calorie food. In this study, the emulsifier DATEM ranging from 0.05 to 0.5 % weight and maltodextrin ranging 0.3-1.3 weight as a fat replacer was used in the formulation of low-fat biscuits and decreased fat content of 0/5-5% total weight of the dough. physical characteristics (size and weight (, texture, color and sensory parameters were evaluated. To compare the formulations under investigative the response surface methodology was used to compare the formulations tested. The results indicate that the reduction of fat in the formulation, there were no significant difference in physical characteristics, texture and color compared to the control sample. The organoleptic test was conducted by Friedman non-parametric test results were analyzed using SPSS software. The difference between treatments was significant ratings. According to optimize results, the optimal amounts of fat reducing and maltodextrin utilization rate of 3% emulsifier DATEM 3/2% weight was determined.

کلیدواژه‌ها English

low fat biscuit
Maltodextrin
DATEM
Optimization
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