بهینه‌یابی و ارزیابی ویژگی‌های کیفی نان بدون گلوتن بر پایه آرد کینوای حاوی صمغ زانتان و آنزیم لکاز در طی دوره نگهداری

نویسندگان
قدسیه علیزاده بهاآبادی 1
لیلا لک زاده 2
حمید فروتن فر 3
حمیدرضا اخوان 4
1 دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا ، شهرضا، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا ، شهرضا، ایران
3 استاد، مرکز تحقیقات علوم دارویی و فراورده های آرایشی، دانشگاه علوم پزشکی کرمان، کرمان، ایران
4 دانشیار، بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران
10.22034/FSCT.19.125.205
چکیده
بیماری سلیاک رایج‌ترین بیماری ناشی از مصرف گلوتن است و تنها راه پیشگیری از آن استفاده از مواد غذایی فاقد گلوتن می‌باشد. هدف از این پژوهش بهینه‌یابی فرمولاسیون نان بدون گلوتن بر پایه آرد کینوا، آنزیم لکاز و صمغ زانتان بود. برای این منظور، ویژگی‌های حسی و بافت نان تحت تأثیر متغیرهای مستقل شامل آرد کینوا (0-50 درصد)، صمغ زانتان (5/0- 0 درصد) و آنزیم لکاز (0-2 واحد فعالیت آنزیم به ازای هر گرم آرد (U/g)) با استفاده از روش سطح پاسخ و بر اساس طرح مرکب مرکزی ارزیابی شدند. سپس برخی ویژگی‌های کیفی نان‌های بدون گلوتن در شرایط بهینه با نمونه شاهد (نان بدون گلوتن حاوی آرد برنج و ذرت فاقد آرد کینوا، آنزیم لکاز و صمغ زانتان) در مدت زمان 7 روز مقایسه شد. نتایج نشان داد آرد کینوا و آنزیم لکاز تأثیر معنی‌داری بر ویژگی‌های حسی نمونه‌های نان شامل رنگ پوسته نان، تخلخل، طعم، عطر و بو، سفتی و پذیرش کلی داشتند (p<0.05). در حالیکه اثر سطح درجه دوم صمغ بر پذیرش کلی و همچنین برهم‌کنش آنزیم لکاز و صمغ زانتان بر سفتی نان معنی‌دار بود (p<0.05). فرمولاسیون نان بهینه شامل 40 درصد آرد کینوا، 46/0 درصد صمغ زانتان و U/g 2 آنزیم لکاز بود. مقایسه نمونه بهینه با نمونه شاهد بدون گلوتن نشان داد که میزان آنتالپی و دمای پیک نمونه نان شاهد بیشتر از نمونه بهینه بوده و بیانگر بیاتی بیشتر آن می‌باشد. از نظر فاکتورهای بافت و ارزیابی حسی، نمونه بهینه به صورت معنی‌داری نسبت به نمونه شاهد بهتر بود. ولی از نظر شاخص رنگ L*، نمونه شاهد مقادیر بالاتری نشان داد (p<0.05).
کلیدواژه‌ها
نان بدون گلوتن
بهینه‌یابی
آنزیم لکاز
آرد کینوا
ماندگاری

موضوعات

عنوان مقاله English

Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage

نویسندگان English

Ghodsieh Alizadeh-Bahaabadi 1
leila lakzadeh 2
Hamidreza Forootanfar 3
Hamidreza Akhavan 4
1 PhD. student, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch,
2 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch, Shahreza, Iran
3 Professor, Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran
4 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
چکیده English

Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).

کلیدواژه‌ها English

Gluten-free bread
Optimization
Laccase enzyme
Quinoa flour
shelf life
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