بررسی تأثیر افزودن مالت کینوآ بر ماندگاری و ساختار داخلی نان بدون گلوتن

نویسندگان
آرزو افتخاری یزدی 1
احمد پدرام نیا 2
فریبا نقی پور 3
امیر حسین الهامی راد 2
رضا سعیدی اصل 2
1 دانشجوی دکترای گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
3 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.19.131.161
چکیده
استفاده از دانه کینوآ و مشتقات آن در فرمولاسیون محصولات صنایع پخت، علاوه بر بهبود ارزش تغذیه‏ای محصول نهایی، از میزان وابستگی به منابع گیاهی با نیاز آبی بالا نظیر گندم و برنج می‏کاهد، لذا در تحقیق حاضر بررسی تأثیر جایگزینی آرد برنج با مالت آنزیمی دانه کینوآی کامل و پوست‏گیری نشده در سطوح صفر، 5/2، 0/5، 5/7 و 0/10 درصد بر خصوصیات فیزیکوشیمیایی، بافتی و ساختار داخلی نان قالبی بدون گلوتن مورد ارزیابی قرار گرفت. نتایج نشان داد که با افزایش سطح مصرف مالت کینوآ (تا 10 درصد) در فرمولاسیون محصول تأثیری معنی­داری بر میزان رطوبت و فعالیت آبی ایجاد نشد. این در حالی بود که میزان سفتی بافت در هر دو بازه زمانی 2 و 72 ساعت پس از پخت در سطح مصرفی 10 درصد مالت کینوآ افزایش یافت. همچنین از میزان حجم مخصوص و تخلخل محصول تنها در سطح 10 درصد آرد مالت کینوآ کاسته شد. از سوی دیگر با افزایش میزان آرد مالت کینوآ، میزان آنتالپی نمونه­ها (طی بازه زمانی 2 و 72 ساعت پس از پخت) کاهش یافت، در حالی که میزان آنتالپی با افزایش زمان نگهداری محصول روند صعودی داشت. در بررسی رنگ پوسته محصول نیز نتایج گویای کاهش میزان مؤلفه L* و افزایش میزان مؤلفه­های a* و b* محصول با افزایش میزان آرد مالت در فرمولاسیون بود که این امر بیانگر تیرگی بیشتر محصول می­باشد. در ارتباط با نتایج تصاویر تهیه شده با میکروسکوپ الکترونی نیز مشاهده گردید که با افزایش میزان مالت کینوآ، میانگین مقادیر قطر و مساحت منافذ محصول کاهش یافت. در نهایت داوران چشایی با ارزیابی خصوصیات حسی، به سه نمونه حاوی صفر، 5/2 و 0/5 درصد مالت کینوآ بیشترین امتیاز پذیرش‏کلی را اختصاص دادند که بیانگر بهبود خصوصیات کمی و کیفی محصول نهایی با استفاده از مالت آنزیمی و بدون گلوتن دانه کینوآ می‏باشد.
کلیدواژه‌ها
مالت کینوآ
نان بدون گلوتن
فعالیت آنزیمی
خصوصیات فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread

نویسندگان English

Arezo eftekhari yazdi 1
Ahmad Pedram Nia 2
Fariba Naghipour 3
Amir Hossein Elhamirad 2
Reza Saiedi asl 2
1 Ph.D of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values ​​of diameter and pore area of ​​the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa.

کلیدواژه‌ها English

Quinoa malt
Gluten-free bread
Enzymatic activity
Physicochemical properties
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