بهینه سازی فرمولاسیون بیسکویت‌ کراکر تهیه شده از آرد کینوا و آرد ذرت

نویسندگان
فاطمه شلمزاری 1
زهرا ارجائی 2
1 بخش علوم . صنایع غذایی دانشگاه آزاد اسلامی واحد فسا
2 بخش صنایع غذایی، دانشگاه آزاد اسلامی واحد فسا
10.22034/FSCT.19.127.73
چکیده


ﻛینوا ﻧﻮﻋﻰ ﺷﺒﻪ ﻏﻠﻪ ﺑﻮﻣﻰ ﻣﻨﺎﻃﻖ آﻣﺮﻳﻜﺎی ﺟﻨﻮﺑیست که از ﻧﻈﺮ آﻣﻴﻨﻮاﺳﻴﺪ اﺳﺎﺳﻰ، ﻟﻴﺰﻳﻦ غنی ودارای ارزش پروتئینی بالایی می باشد. آرد کینوابدون گلوتن و مناسب برای افراد سیلیاکی می باشد. هدف این تحقیق استفاده از آرد کینوا برای تهیه بیسکویت کراکر بدون گلوتن است. در این تحقیق از آرد کینوا و آرد ذرت به نسبتهای 100 به صفر، 80 به 20 ، 60 به 40، 40 به 60، 20 به 80، برای تهیه کراکر استفاده شد و آنالیز تخلخل و رنگ (L*a*b*) در همان روز تولید و آزمون های اندازه گیری pH، درصد رطوبت، آنالیز سفتی بافت و آزمون حسی (طعم، رنگ و بافت) در روزهای اول، سوم و هفتم بعد از تولید صورت گرفت. نتایج نشان داد که نمونه کراکر هایی که از درصد بیشتری آرد ذرت برخوردار بودند، pH پایین تری داشتند. ترکیب آرد ذرت با آرد کینوا(60% آرد کینوا-40% آرد ذرت) باعث حفظ رطوبت بیشتر و بافت نرم تر با تخلخل بیشتر شد. گذشت زمان باعث کاهش رطوبت و افزایش سفتی بافت در تمام نمونه ها شد و سفتی و شکنندگی در کراکرهای حاوی درصد بیشتری از آرد کینوا، مشهودتر بود. ﺑﺎ اﻓﺰاﻳﺶ درﺻﺪ ﻛﻴﻨﻮا در بیسکویت، ﺷﺎﺧﺺL* و b* ﻛﺎﻫﺶ و ﺷﺎﺧﺺa* اﻓﺰاﻳﺶ ﻣﻲﻳﺎﺑﺪ.کراکرهایی که درصد آرد کینوای بیشتری داشتند تیره تر بودند. از لحاظ ارزیابی حسی بالاترین نمره در طعم مربوط به نمونه 60% آرد کینوا-40% آرد ذرت بود.

کلیدواژه‌ها
آرد کینوا
آرد ذرت
بیسکویت کراکر
بیماری سلیاک
غذاهای بدون گلوتن

موضوعات

عنوان مقاله English

Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour

نویسندگان English

Fatemeh Shalamzari 1
Zahra Erjaee 2
1 Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa
2 Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa
چکیده English

Quinoa is pseudo-cereal which origins from South America. It is rich in lysine and has a high protein content. Quinoa flour has no gluten and is suitable for people with celiac disease. The purpose of this study was to use quinoa flour to prepare gluten free cracker biscuits. Quinoa flour and corn flour mixtures of 100 to 0, 80 to 20, 60 to 40, 40 to 60, 20 to 80 were used for crackers preparations. Tests for pH, moisture content, texture firmness analysis and sensory tests (taste, color and texture) were performed on the first, third and seventh day after production. Porosity and color analysis (L*a*b*) were examined on the same day of production. The results showed that the type of flour can affect the pH and crackers with a higher percentage of corn flour had a higher pH.. Combining corn flour with quinoa flour (60% quinoa flour - 40% corn flour) maintained more moisture and created softer texture with more porosity. Over time moisturecontent, decreased and firmness increased in all samples. Hardness and brittleness were more evident in crackers containing a higher percentage of quinoa flour. Increasing the percent of quinoa in crackers caused a decrease in L* and b* factors and an increase in a* factor. Crackers with a higher percentage of quinoa flour were darker in color. In terms of sensory evaluation, the highest score in taste was given to the sample of 60% quinoa flour -40% corn flour.

کلیدواژه‌ها English

Quinoa flour
corn flour
cracker biscuits
Celiac disease
gluten free food
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