تاثیر افزودن صمغ بالنگوشیرازی بر ویژگی های تکنولوژیکی و حسی نان قالبی بدون گلوتن بر پایه آرد ذرت

نویسندگان
مهدی جلالی 1
زهرا شیخ الاسلامی 2
امیر حسین الهامی راد 3
محمدحسین حدادخداپرست 4
مهدی کریمی 5
1 دانش آموخته دکتری، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 بخش تحقیقات فنی ومهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
3 دانشیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
4 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
5 دانشیار، بخش تحقیقات فنی ومهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
10.22034/FSCT.19.128.105
چکیده
استفاده از جایگزین­های مناسب گلوتن نظیر صمغ­ها می­تواند در تولید محصولات فاقد این پروتئین برای افراد دچار بیماری مزمن سیلیاک مفید واقع شود. هدف از این تحقیق، بررسی ویژگی­های نان قالبی تولید شده بر پایه آرد ذرت و افزودن صمغ بالنگو شیرازی در سه سطح (صفر، 1 و 2 گرم) بود. بدین منظور از طرح آماری کاملاً تصادفی استفاده شد (05/0>P). براساس نتایج حاصل شده نمونه حاوی 1 درصد صمغ بالنگو شیرازی دارای بیشترین میزان تخلخل (5/18 درصد) و کمترین سفتی بافت در بازه زمانی 2 ساعت پس از پخت (5/6 نیوتن) در سطح مصرفی 1 درصد و 72 ساعت پس از پخت (6/10 نیوتن) در سطح مصرفی 2 درصد صمغ به دست آمد. همچنین با بیشتر شدن سطح مصرف صمغ، افزایش مولفه رنگی L* و عدم تغییر معنی دار در دو مولفه رنگی a* و b* پوسته و بافت درونی نان تولیدی حاصل شدند. مشاهده تصاویر میکروسکوپ الکترونی نشان داد که با افزایش میزان صمغ بالنگو شیرازی باعث تشکیل ساختاری شبکه مانند شده و فشردگی بیشتری را بر دیواره نان تولیدی می­تواند وارد نماید. در نهایت با بررسی نتایج حاصله از آزمون حسی، نمونه حاوی 1 درصد صمغ در مقایسه با دیگر نمونه­ها، امتیاز بیشتری را از جانب ارزیابان حسی کسب نمود.
کلیدواژه‌ها
صمغ بالنگو شیرازی
آرد ذرت
خواص کیفی
ریز ساختار

موضوعات

عنوان مقاله English

The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour

نویسندگان English

Mehdi Jalali 1
zahra sheikholeslami 2
Amir Hossein Elhami Rad 3
Mohammad Hossein Haddad Khodaparast 4
Mahdi Karimi 5
1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, Iran
3 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
4 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
5 Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, Iran
چکیده English

The use of appropriate gluten substitutes such as gums can be useful in the production of products without this protein for people with chronic celiac disease. The purpose of this study was to investigate the characteristics of baked bread produced based on corn flour and the addition of Balangu Shirazi (Lallemantia Royleana) gum at three levels (zero, 1 and 2 g). For this purpose, a completely randomized statistical design was used (P<0.05). Based on the obtained results, the sample containing 1% of Balangu Shirazi gum has the highest porosity (18.5%) and the lowest firmness in the period of 2 h after baking (6.5 N) at the consumption level of 1% and 72 h after baking (10.6 N) at the consumption level of 2% gum was obtained. Also, with increasing the level of gum consumption, increasing the L* colorful component and no significant change in the two colorful component a* and b* component in the crust and crumb texture of the produced bread were obtained. Observation of electron microscope images showed that by increasing the amount of Balangu Shirazi gum, it causes the formation of a network-like structure and can put more compression on the wall of the produced bread. Finally, by examining the marginal results of the sensory test, the sample containing 1% gum, compared to other samples, received a higher score from the sensory evaluators.

کلیدواژه‌ها English

Balangu Shirazi (Lallemantia Royleana) gum
corn flour
Qualitative properties
Microstructure
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