ارزیابی ویژگی های کیفی پودر فوری حریره بادام- جودوسر تولید شده توسط فناوری اکستروژن

نویسندگان
الناز میلانی 1
ندا هاشمی 2
مجید هاشمی 1
1 جهاددانشگاهی
2 چشمه نوشان
10.22034/FSCT.19.133.17
چکیده
احیاء غذای بومی، ورود آن به چرخه صنعتی متناسب با سبک زندگی مدرن کنونی و تمایل به مصرف غذاهای آماده، نقش موثری در حفظ الگوی غذایی صحیح، افزایش سلامت عمومی و معرفی آن در سطح بین المللی خواهد داشت. از میان غذاهای بومی، حریره غلات به همراه دانه بادام به عنوان غذای سنتی فراسودمند دارای ارزش غذایی بالا برای اکثر رده‌های سنی جامعه توصیه می شود. تولید این فراورده با محدودیت هایی نظیر عدم اماده سازی سریع، بافت غیریکنواخت و ماندگاری کوتاه همراه است. از این رو اصلاح فرمولاسیون و روش فرایند برای معرفی یک سوپر فود غذایی به بازار امری مهم به شمار می آید. در این پژوهش از فناوری اکستروژن به منظور تولید گرانول فوری حریره حاصل ازآرد کاپوزیت بادام- جودوسر استفاده شد. بدین منظور بر پایه طرح مرکب مرکزی چرخش پذیر اثر تیمارهای رطوبت (12 تا 16 درصد) و نسبت اختلاط آرد کامل جودو سر: بادام (10:90، 20:80 و 30:70)، بر ویژگی های فیزیکوشیمیایی و عملگری ارزیابی گردید. نتایج نشان داد، افزایش همزمان رطوبت و سطح آرد کامل بادام بدلیل افزایش فراکسیون فیبری و چربی سبب افزایش دانسیته گردید. همچنین شاخص تخلخل در سطوح بیشینه بادام و رطوبت افزایش یافت. در سطح 30 درصد پودر بادام میزان فعالیت آنتی اکسیدانی در حداکثر میزان بود. مطابق نتایج بهینه سازی؛ برای داشتن فراورده ای با بیشترین تخلخل، ظرفیت آنتی اکسیدانی و جذب آب همراه کمترین دانسیته تیمار بهینه شامل رطوبت خوراک 13 درصد، سرعت چرخش 150 دور بر دقیقه و آرد بادام کامل 3/22 درصد تعیین گردید. این محصول تولیدی، ضمن داشتن ویژگی‌های میکروساختار مناسب دارای ویژگی عملگری مطلوبی نیز می‌باشد.
کلیدواژه‌ها
حریره
تخلخل
پودر فوری
بادام

موضوعات

عنوان مقاله English

Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology

نویسندگان English

Elnaz Mialni 1
NEDA HASHEMI 2
Majid Hashemi 1
1 CECR
2 CHESHME NOOSHAN
چکیده English

Revival of native food, introducing it to the industrial cycle in accordance with the current modern lifestyle and the tendency to consume prepared foods, will play an effective role in maintaining the correct food pattern, increasing public health and offering it at the international level. Among them, cereal porridge (Harireh) containing almonds and rice flour is recommended as a traditional and beneficial food with high nutritional value for most age groups of the society. The production of this product is associated with limitations such as lack of quick preparation, non-uniform texture and short shelf life. Therefore, it is important to modify the formulation and process to introduce a super food to the market. In this research, extrusion technology was used to fabricate instant porridge from almond- oatmeal composite flour. For this purpose, the effect of humidity (12-16%) and the ratio of almond- oatmeal flour (10:90, 20:80 and 30:70) on the physicochemical and functional properties were evaluated using rotatable central composite design (CCD). The results showed, the simultaneous increase in moisture and the level of whole almond flour due to the increase in fiber and fat fraction caused an increase in density. At the level of 30% of almond powder, the antioxidant activity was at the maximum level. according to the optimization results; In order to have a product with the highest porosity, antioxidant capacity and water absorption along with the lowest density, the optimal treatment including feed moisture 13%, rotation speed 150 rpm and whole almond flour 22.3% was determined. This product, in addition to having suitable microstructure features, also has a favorable performance feature.

کلیدواژه‌ها English

instant powder
Porosity
Almond
porridge (Harireh)
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