بررسی اثر خمیرترش آرد گندم کامل حاوی فروکتوالیگوساکارید و باسیلوس کواگولانس IBRC-M 10807 بر خواص تکنولوژیکی و کیفیت نان حجیم

نویسندگان
زهرا فرجی نژاد 1
فروغ محترمی 2
میرخلیل پیروزی فرد 3
صابر امیری 2
حامد همیشه کار 4
حسین صمدی کفیل 5
1 دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 استاد گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
4 استاد مرکز تحقیقات کاربردی دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
5 استادیار مرکز تحقیقات کاربردی دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
10.22034/FSCT.19.125.255
چکیده
امروزه علاقه مصرف­کنندگان به مصرف مواد غذایی سالم و با ارزش تغذیه­ای بالا، توجه همگان به­ویژه محققین را به­ استفاده از مواد غذایی فراسودمند و همچنین استفاده از پروبیوتیک­ها و پری­بیوتیک­ها در محصولات نانوایی به­خصوص نان خمیرترش سوق داده است. در پژوهش حاضر استفاده از خمیرترش حاوی باکتری پروبیوتیک باسیلوس کواگولانس و همچنین پری­بیوتیک فروکتوالیگوساکارید در تولید نان حجیم بررسی گردیده و تاثیرات آن­ها بر ویژگی­های فیزیکوشیمیایی، بافتی و حسی نان حجیم مورد ارزیابی قرار گرفته است. نتایج حاصله نشان داد که با افزودن خمیرترش حاوی باکتری باسیلوس کواگولانس به نان حجیم نسبت به شاهد در شاخص­های اسیدیته، حجم مخصوص، رطوبت، ارتفاع، نفوذپذیری پوسته، پیوستگی، ارتجاعیت، قابلیت جویدن و ارزیابی حسی کاهش و شاخص­های سفتی و قابلیت جویدن افزایش معنی­داری مشاهده گردید (05/0p<). در­صورتیکه، افزودن خمیرترش حاوی باکتری باسیلوس کواگولانس و فروکتوالیگوساکارید به نان حجیم باعث بهبود شاخص­های سفتی، قابلیت جویدن، میزان نفوذپذیری و رنگ پوسته، سفتی بافت نان در طی ماندگاری و همچنین ارزیابی حسی نسبت به شاهد گردید (05/0p<). در­حالیکه، شاخص­های حجم مخصوص، ارتفاع و رطوبت این نوع نان نسبت به شاهد کاهش یافت (05/0p<). شاخص فعالیت آبی تحت تاثیر فاکتور­های مورد مطالعه قرار نگرفت (05/0p>). به­طور­کلی طبق نتایج بدست آمده افزودن خمیرترش حاوی باسیلوس کواگولانس و فروکتوالیگوساکارید به نان حجیم ویژگی­های مطلوبی بخشیده و می­توان آن را به­عنوان یک کشت آغازگر در تولید نان حجیم با خواص عملکردی و ارزش تغذیه­ای بالا به­کار برد.
کلیدواژه‌ها
خمیرترش
پروبیوتیک
نان عملگرا
باسیلوس کواگولانس
فروکتوالیگوساکارید

موضوعات

عنوان مقاله English

Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread

نویسندگان English

Zahra Farajinejad 1
Forogh Mohtarami 2
Mirkhalil Pirouzifard 3
Saber Amiri 2
Hamed Hamishehkar 4
Hossein Samadi kafil 5
1 Urmia University
2 A faculty member of the food science and technology department. Urmia University
3 Urmia university
4 Tabriz University of Medical Sciences
5 Tabriz university
چکیده English

Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.

کلیدواژه‌ها English

Sourdough
Probiotic
Functional bread
Bacillus coagulans
Fructooligosaccharide
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