بررسی تاثیر افزودن سبوس برنج برمحتوای اکریل‌آمید و ویژگی های بافتی نان قالبی

نویسندگان
لیلی فدایی اشکیکی 1
ماندانا طایفه 2
1 1دانشجوی ارشد علوم و مهندسی صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
10.52547/fsct.19.124.101
چکیده
سبوس برنج به دلیل دارا بودن مقادیر قابل توجهی از فیبر و پروتئین می‌تواند ترکیب مناسبی جهت غنی سازی نان باشد. با این وجود افزودن سبوس برنج به دلیل اختلال در ویژگی های بافتی و حسی و هم چنین وجود اسیدفیتیک در آن باید مورد بررسی بیشتری قرار گیرد. از طرف دیگر هنگام پخت نان با دماهای بالای 120 درجه سانتی‌گراد از طریق واکنش میلارد، ترکیبی سرطان‌زا به نام اکریل‌آمید تولید می شود که می‌توان با از دسترس خارج کردن عوامل موثر در تولید آن، میزان تولید اکریل‌آمید را به حداقل رساند. در این پژوهش سبوس برنج معمولی و سبوس برنج هیدروترمال شده در درصد های مختلف 3، 6 و 9 درصد جهت غنی سازی آرد گندم و تهیه نان حجیم مورد استفاده قرار گرفت. سپس تغییرات رنگ، میزان اکریل‌آمید و ویژگی های بافتی ارزیابی شدند. نتایج حاکی از آن بود که با افزایش میزان به کارگیری سبوس در نان، میزان تغییر رنگ و غلظت اکریل‌آمید افزایش یافت و هم چنین نمونه های حاوی سبوس هیدروترمال شده دارای مقادیر بیشتری اکریل‌آمید بودند. سختی، چسبندگی، صمغیت و مقاومت به جویدن با افزایش درصد سبوس روندی افزایشی داشتند، در صورتی که پیوستگی و فنریت با افزایش درصد سبوس روندی کاهشی نشان دادند. با توجه به نتایج به دست آمده براساس حد مجاز مصرف روزانه اکریل‌آمید و با توجه به میزان کاهش اسیدفیتیک در نمونه های نان، تیمار حاوی 3% سبوس هیدروترمال شده نه تنها دارای کمترین میزان اکریل‌آمید و در عین حال کمترین میزان اسیدفیتیک بود بلکه ویژگی های بافتی و ظاهری قابل قبولی نیز داشت.
کلیدواژه‌ها
سبوس برنج
هیدروترمال
اسیدفیتیک
اکریل‌آمید

موضوعات

عنوان مقاله English

The effect of rice bran addition on bread acrylamide content and textural properties

نویسندگان English

leili fadayi Eshkiki 1
Mandana Tayefe 2
1 Msc student of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran
2 Assiciate Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran
چکیده English

Rice bran can be a suitable compound for bread enrichment due to its considerable amounts of fiber and protein. However, the addition of rice bran due to impaired textural and sensory properties as well as the presence of phytic acid in it should be further investigated. On the other hand, when bread bakes at temperatures above 120 °C through millard reaction, a carcinogenic compound called acrylamide is produced which can be minimized by removing the effective factors in its production. In this study, ordinary rice bran and hydrothermaled rice bran were used in different percentages of 3, 6 and 9% to enrich wheat flour and molded bread. Then, color changes, acrylamide levels and textural properties were measured. The results showed that with increasing the use of bran in bread, the amount of discoloration and acrylamide concentration increased and the samples containing hydrothermal bran had higher acrylamide levels. Hardness, adhesiveness, gumminess and chewiness had an increasing trend with increasing bran percentage, while cohesiveness and springiness showed a decreasing trend with increasing bran percentage. According to the results obtained based on the ADI of acrylamide and due to the reduction of phytic acid in bread samples, treatment containing 3% hydrothermal bran not only had the lowest acrylamide content and at the same time had the lowest amount of phytic acid, but also had acceptable tissue and appearance characteristics.

کلیدواژه‌ها English

Rice bran
hydrothermal
Phytic acid
Acrylamide
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