ارزیابی کارایی آرد کامل سنجد و جودوسر در فرمولاسیون غلات صبحانه حجیم

نویسندگان
شهره تاتاری 1
فخری شهیدی 2
محمدجواد وریدی 2
Elnaz Mialni 3
محبت محبی 2
1 دانشجو دکتری علوم و صنایع غذایی ، دانشکده کشاورزی - دانشگاه فردوسی مشهد
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، خراسان رضوی، ایران
3 استادیار گروه علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی، مشهد، خراسان رضوی، ایران
10.52547/fsct.19.123.355
چکیده
چکیده

در سال­های اخیر، تقاضا برای مصرف فراورده­های سالم و مفید گسترش یافته است. با توجه به نقش ویژه­ غلات صبحانه­ای در رژیم غذایی امروزی، استفاده از مواد مغذی در فرمولاسیون آن­ها به عنوان راهی جهت تولید فراورده های غذایی فراسودمند در نظر گرفته می­شود. بنابراین در این پژوهش، تأثیر فرمولاسیون خوراک ورودی (نسبت آرد کامل سنجد به آرد کامل جو دوسر (10 به 90، 25 به 75 و 40 به 60%)، رطوبت خوراک (14، 18 و 22%) و سرعت چرخش مارپیچ (120، 150 و rpm 180) بر برخی ویژگی­های غلات صبحانه­ای مورد بررسی قرار گرفت. بدین ترتیب که از روش مرکب مرکزی چرخش پذیر برای مطالعه شاخص جذب آب، فعالیت آب و ضریب انبساط استفاده شد. بر اساس نتایج به دست آمده، افزایش نسبت آرد کامل سنجد از 10 به 40% در شرایط ثابت سایر متغیرها (رطوبت 18% و سرعت مارپیچ rpm 150) باعث کاهش شاخص جذب آب (از 64/5 به 16/5) و ضریب انبساط (از 72/1 به 48/1) نمونه­ها شد. در حالی که افزایش رطوبت خوراک از 14 به 18درصد، افزایش شاخص جذب آب (از 01/5 به 16/5) و فعالیت آب (از 33/0 به 63/0) را در سطح جایگزینی 25 درصد و سرعت مارپیچ rpm 150 به دنبال داشت. نتایج افزایش سرعت چرخش مارپیچ در رطوبت­های 14 و 22 درصد به ترتیب باعث کاهش و افزایش شاخص جذب آب گردید. علاوه بر این، ارتباط بین ضریب انبساط و ریز ساختار نمونه­ها توسط روش میکروسکوپ الکترونی روبشی اثبات شد. مطابق نتایج بهینه یابی به منظور تولید فراورده حجیم با ویژگی مطلوب میزان شاخص جذب آب 26/6 درصد، فعالیت آب 64/0 ، ضریب انبساط 85/1 ، شرایط فرایند شامل نسبت آرد­ کامل سنجد به آرد کامل جو دوسر10:90، سرعت چرخش مارپیچ180 دور بر دقیقه و میزان رطوبت خوراک ورودی 22درصد تعیین گردید.
کلیدواژه‌ها
غذای فراسودمند
سنجد
غلات صبحانه‌ای
اکستروژن
ریزساختار

موضوعات

عنوان مقاله English

Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation

نویسندگان English

Shohreh Tatari 1
Fakhri Shahidi 2
Mohammad Javad Varidi 2
Elnaz Mialni 3
Mohebat Mohebbi 2
1 Department of food science and technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran
3 Assistant Professor, Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Khorasan Razavi, Iran
چکیده English

Abstract

In recent years, the individuals' demand for consumption of healthy and useful products has increased. With regard to the specific role of breakfast cereal in today's dietary habit, the incorporation of nutrients into their formulation is considered as a way to produce functional food products. So in this research, the effect of extrusion variables containing feed formulation (whole oleaster flour to whole oat flour (10 to 90, 25 to 75 and 40 to 60%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some properties of snack was investigated. Thus, the central composite design was used to assess the water absorption index (WAI), water activity (aw), expansion ratio. Based on the obtained results, in a constant condition of other variables (feed moisture; 18% and screw speed; 150 rpm), an increase of the whole oleaster flour ratio from 10 to 40% decreased the WAI (from 5.64 to 5.16) and expansion ratio (from 1.72 to 1.48). While, an increase of the feed moisture from 14 to 18% led to an increase in the WAI (from 5.01 to 5.16) and water activity (from 0.33 to 0.63), when replacement level and screw speed were 25% and 150 rpm, respectively. The evaluation results of the screw speed in the moisture of 14 and 22% indicated that increasing the speed resulted in a decrease and increase in WAI, respectively. In addition, the relationship between the expansion ratio and microstructure was proved by scanning electron microscopy method. The optimum condition was found to the blends of whole oleaster flour/whole oat flour (10:90), screw rate of 180 rpm, and feed moisture content of 22% with desirable properties including (0.64%), expansion ratio(1.85), water absorption index(6.26).

کلیدواژه‌ها English

Functional Food
oleaster
Breakfast cereal
Extrusion
Microstructure
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 355-367