اثر فناوری اکستروژن بر ویژگی های فیزیکوشیمیایی فراورده حاصل از آرد کامپوزیت جودوسر-برنج شکسته با هدف تولید حریره فوری

نویسندگان
سمیه اخروی 1
آرش کوچکی 2
الناز میلانی 3
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
3 دانشیار پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی
10.22034/FSCT.19.126.227
چکیده
در این پژوهش از فناوری اکستروژن به منظور تولید حریره فوری و آماده مصرف حاصل ازآرد کامپوزیت جودوسر-برنج نیمه استفاده شد. بدین منظور بر پایه طرح کاملا تصادفی اثر تیمارهای رطوبت (23 و 27 درصد)، دما (120، 145 و170 درجه سانتی گراد) و نسبت اختلاط آرد جودو سر به آرد برنج (25:75، 50:50 و75:25)، بر ویژگی های فیزیکوشیمیایی و عملکردی شامل رطوبت، حلالیت در آّب، تخلخل و شاخص تغییرات رنگی پودر بررسی گردید. نتایج نشان داد، افزایش همزمان رطوبت و سطح آرد کامل جو دوسر به دلیل افزایش فراکسیون فیبری سبب افزایش رطوبت نهایی گردید. همچنین شاخص حلالیت در آب فراورده با افزایش رطوبت؛ کاهش و با افزایش سهم آرد جو دوسر همراه شاخص قرمزی افزایش یافت با این حال؛ تخلخل نمونه ها کاهش چشمگیری یافت. افزایش درجه حرارت پخت اکستروژن، سبب کاهش روشنایی، رطوبت و افزایش ساختار اسفنجی و متخلخل نمونه ها شد. مشاهدات پژوهش، بیانگر پتانسیل مطلوب حریره فوری برای برنامه غنی سازی بود. همچنین تولید بر پایه اکستروژن بواسطه راندمان بالا و ویژگی های بهبود یافته محصول نهایی بویژه افزایش سهم فراکسیون های فیبری محلول، به عنوان روش مفید فراوری برای این محصول پیشنهاد می گردد.
کلیدواژه‌ها
تخلخل
شاخص حلالیت
رنگ
حریره فوری

موضوعات

عنوان مقاله English

The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire

نویسندگان English

Somayeh Okhravi 1
Arash Koocheki 2
Elnaz Mialni 3
1 M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
2 Professor, Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
3 Associated professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran
چکیده English

Extrusion cooking studies were carried out with a view to develop an instant ready to eat porridge from composite flour based on whole oat meal and broken rice. Full factorial design was carried out to investigate the influence of variables, feed moisture content (23, 27 %), cooking temperature (120, 145, 170 c°) and ratio of whole oat meal: broken rice 25:75, 50:50 and 75:25 % on physicochemical and functional properties contain, final humidity, water solubility index, color and porosity of extrudates. Results showed that increasing feed moisture content and whole oat meal simultaneously, showed an increase in humidity. Water solubility index (WSI) decreased with increase in feed moisture content, however with increase in level of whole oat meal, redness and WSI increased and porosity decreased. Increase in cooking temperature resulted in the decrease in lightness, humidity and increase in porosity of the extrudates. These findings suggest that fortified instant porridge have the potential to be adopted and can be used as a vehicle to deliver micronutrients to these populations and that extrusion with high yield, somewhat enhances the levels of soluble fiber fractions.

کلیدواژه‌ها English

Porosity
color
water solubility index
instant harire
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