تولید رشته آشی فراسودمند حاوی نشاسته برنج مقاوم به هضم نوع 3

نویسندگان
سونیا کیاء 1
سید حسین حسینی قابوس 2
ابوالفضل فدوی 2
ابوالقاسم سراج 3
1 دانشجوی دکتری گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران.
2 استاد‌یار گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
3 استاد‌یار گروه کشاورزی و دامپروری، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
10.22034/FSCT.20.136.51
چکیده
برخلاف روش‌های سنتی فراوری که هدف آنها افزایش هضم‌پذیری غذاست، گرایش اخیر فرآوری مواد غذایی حاوی نشاسته به تدریج به طراحی غذاهای خوش طعم با شاخص گلایسمیک پایین و خواص عملکردی بهبود یافته تغییر پیدا کرده است. هدف از این پژوهش بررسی تاثیر همزمان فرآیندهای فراصوت/مایکروویو بر میزان تولید نشاسته مقاوم به هضم نوع 3 (RS3) در برنج و متعاقبا تولید رشته آشی حاوی سطوح مختلف از RS3 بود. نشاسته تولیدی از لحاظ ریزساختار و ساختار کریستالی ارزیابی و ویژگی‌های رئولوژیکی رشته آشی آنالیز گردید. نتایج نشان داد در سطح اطمینان 95% تاثیر خطی هر دو متغیر توان فراصوت و توان مایکروویو و همچنین اثر متقابل دوطرفه توان فراصوت در توان مایکروویو تاثیر معنی‌داری بر روی میزان RS3 نمونه‌های مختلف داشت (05/0>p). میزان RS3 در تیمارهای مختلف نشاسته برنج در محدوده 65/31 تا 29/64% متغیر بود. تصاویر میکروسکوپ الکترونی روبشی نشان داد که دانه‌های نشاسته دارای اشکال چند وجهی یا نامنظم با اندازه در محدوده 2/2-9/8 میکرومتر بوده و با افزایش توان دو دستگاه و متعاقبا افزایش میزان تولید RS3، ساختاری آمورف شکل گرفت. اعمال تیمار فراصوت/مایکروویو منجر به ایجاد پیک‌های جدید و تغییر شدت پیک‌ها در طیف XRD شد. نتایج آلوئوگراف نمونه‌های رشته آشی حاکی از تغییر معنی‌دار شاخص‌های دستگاهی شامل متوسط حداکثر ارتفاع منحنی، متوسط طول منحنی، شاخص تورم، سطح زیر منحنی، نسبت پیکربندی و شاخص الاستیسیته شد. نتایج این تحقیق نشان داد استفاده از نشاسته مقاوم برنج در سطح 10% می‌تواند سبب بهبود ویژگی‌های تکنولوژیکی رشته آش از لحاظ ویژگی‌های بافتی شده و در نتیجه غنی‌سازی رشته آش در سطح 10% RS3 توصیه می‌شود.
کلیدواژه‌ها
نشاسته مقاوم
مایکروویو
فراصوت
رشته‌آشی
نشاسته برنج

موضوعات

عنوان مقاله English

Production of functional Ash Reshteh containing rice resistance starch type III

نویسندگان English

Sonia Kia 1
Seyyed Hossein Hosseini Ghaboos 2
Abolfazl Fadavi 2
Abolghasem Seraj 3
1 Ph.D. Student, Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
2 Assistant Professor, Department of Food Industry Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
3 Department of Agriculture and Animal Science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
چکیده English

Unlike the traditional processing methods, whose goal is to increase the digestibility of food, the recent trend of food processing containing starch has gradually changed to design foods with low glycemic index. The aim of this study was to investigate the simultaneous effect of ultrasound/microwave processes on the production of resistant starch type 3 (RS3) in rice and subsequently the production of Reshteh Ashi containing different levels of RS3. The produced starch was evaluated in terms of microstructure and crystal structure, and the rheological characteristics of Reshteh Ashi were analyzed. The results showed that at the 95% confidence level, the linear effect of both the ultrasonic power and microwave power variables, as well as the two-way interaction of ultrasonic power and microwave power, had a significant effect on the amount of RS3 in different samples (p<0.05). The amount of RS3 in different treatments of rice starch varied from 31.65 to 64.29%. The SEM studies showed that the starch granules had polyhedral or irregular shapes with a size in the range of 2.2-9.8 µm and an amorphous structure was formed by increasing the power of the two devices and subsequently increasing the amount of RS3 production. The application of ultrasound/microwave treatment led to the creation of new peaks and changes in the intensity of the peaks in the XRD spectrum. Alveograph results of Reshteh Ashi samples showed a significant change in the indices, including maximum overpressure, average abscissa to rupture, swelling index, area under the curve, configuration ratio and elasticity index. The results of this research showed that the use of resistant rice starch at the level of 10% can improve the technological characteristics of Reshteh Ashi in terms of textural characteristics, and as a result, the enrichment of Reshteh Ashi at the level of 10% RS3 is recommended.

کلیدواژه‌ها English

Resistant starch
Microwave
Ultrasound
Reshteh Ashi
Rice starch
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