تأثیر متغیر‌های اکستروژن بر ویژگی‌های فیزیکی و عملکردی غلات صبحانه بر پایه آرد‌های کامل جو دو‌سر و سنجد

نویسندگان
شهره تاتاری 1
فخری شهیدی 2
محمدجواد وریدی 2
الناز میلانی 3
محبت محبی 2
1 دانشجوی دکتری علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، خراسان رضوی، ایران
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.19.124.257
چکیده
چکیده

با توجه به اهمیت غلات صبحانه در رژیم­ غذایی کنونی، این فراورده­ها می­توانند به­ عنوان حامل­ مواد مغذی مهم به کار روند. بنابراین هدف از این پژوهش، مطالعه تأثیر متغیر­های اکستروژن شامل فرمولاسیون خوراک ورودی (نسبت آرد کامل جو دوسر- آرد کامل سنجد (90-10، 75-25 و 60-40 درصد)، رطوبت خوراک (14، 18 و 22 درصد) و سرعت چرخش مارپیچ (120، 150 و 180 دور در دقیقه) بر برخی ویژگی­های فیزیکی و عملکردی غلات صبحانه بود. این ویژگی­ها که شامل میزان رطوبت، دانسیته توده، سختی، اندیس حلالیت در آب و شاخص­های رنگی محصول بودند توسط روش مرکب مرکزی چرخش پذیر مورد بررسی قرار گرفتند. بر اساس نتایج به دست آمده، افزایش آرد کامل سنجد و رطوبت خوراک باعث افزایش میزان رطوبت و سختی و کاهش زردی نمونه­ها شد. در حالی که، اندیس حلالیت در آب در اثر افزایش آرد کامل سنجد افزایش و در اثر افزایش رطوبت خوراک کاهش یافت. نتایج ارزیابی سرعت چرخش مارپیچ نشان داد، افزایش سرعت باعث کاهش دانسیته توده، سختی و اندیس حلالیت در آب گردید. همچنین با افزایش تمامی متغیر­های مورد بررسی، میزان روشنی نمونه­ها کاهش یافت. از سویی، تفاوت بین محتوا­­­ی اجزاء و ساختار آرد کامل سنجد و آرد کامل جو دوسر یکی از مهمترین عوامل تأثیر­­گذار بر نتایج به دست آمده بود. از سوی دیگر، اثر متغیر­های رطوبت خوراک و سرعت چرخش مارپیچ، به عنوان فاکتور­های بسیار مهم فرایند اکستروژن، بر تمامی خصوصیات فیزیکی و عملکردی محصول کاملاً قابل تشخیص بود. مطابق نتایج بهینه­یابی به منظور تولید فراورده حجیم با ویژگی مطلوب میزان رطوبت 26/10 درصد، دانسیته توده 11/0 گرم بر سانتی­متر مکعب، سختی بافت 01/11 نیوتن، حلالیت در آب 66/12 درصد، روشنی رنگ 09/56، شرایط فرایند شامل نسبت آرد­ کامل سنجد به آرد کامل جو دوسر10:90، سرعت چرخش مارپیچ180 دور بر دقیقه و میزان رطوبت خوراک ورودی 22 درصد تعیین گردید.
کلیدواژه‌ها
اکستروژن
جو دو‌سر
مرکب مرکزی چرخش‌ پذیر
سنجد
ویژگی‌های فیزیکی

عنوان مقاله English

The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours

نویسندگان English

Shohreh Tatari 1
Fakhri Shahidi 2
Mohammad Javad Varidi 2
Elnaz Milani 3
Mohebat Mohebbi 2
1 Ph.D. Student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran
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

With regard to the importance of breakfast cereal in today's eating habit, these products can serve as vehicles for the main nutrients. Therefore, the purpose of this research was to investigate the effect of extrusion variables containing replacement level of whole oat flour with whole oleaster flour (10, 25 and 40%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some physical and functional properties of breakfast cereal. These properties included moisture content, bulk density (BD), hardness (HD), water solubility index (WSI) and color parameters assessed by central composite rotatable design. Based on the obtained results, an increase of the whole oleaster flour and feed moisture increased the moisture content and hardness and decreased the yellowness of the samples. While the water solubility index was increased by increasing the whole oleaster flour and was decreased by increasing the feed moisture. The evaluation results of the screw speed indicated that increasing the speed resulted in less bulk density, hardness and water solubility index. Additionally, the lightness of samples decreased due to a higher amount of all the variables studied. On the one hand, the difference between ingredients content and structure of the whole oleaster flour and the whole oat flour was one of the most effective factors on the obtained results. On the other hand, the influence of the feed moisture and screw speed, as very important factors of the extrusion process, on the physical and functional properties of the product was completely recognized. 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 humidity(10.26%), bulk density (0.11 g/cm3), hardness (11.01 N), water solubility index (12.66 %), lightness (56.09).

کلیدواژه‌ها English

Keywords: Extrusion
oat
oleaster
Physical properties
Central composite rotatable
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