بررسی تاثیر آنزیم ترانس گلوتامیناز و فراصوت دهی بر خصوصیات نان بربری حاوی آرد کنجاله سویا

نویسندگان
هانیه ناصری 1
ابوالفضل فدوی 1
سیده زهرا سید النگی 2
1 گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
2 گروه شیمی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
10.22034/FSCT.20.137.35
چکیده
کنجاله سویا یکی از منابع پروتئینی گیاهی است که به همراه پروتئینهای آرد گندم می‌تواند منبع کاملی از اسیدهای آمینه را برای بدن انسان فراهم می کند لذا بکارگیری آن در نان می‌تواند به رفع کمبودهای پروتئینی کمک شایانی بنماید. بدین منظور برای تهیه نان بربری حاوی کنجاله سویا، طرح ترکیب شده دارای یک دسته متغیرهای اختلاطی، شامل سطوح مختلف آنزیم ترانس گلوتامیناز (0 تا 1 درصد)، کنجاله سویا (0تا 50 درصد)، آرد گندم به عنوان پرکننده (0 تا 100درصد) و یک متغیر فرآیندی شامل دامنه فراصوت (0تا 100 درصد) استفاده گردید و خصوصیات فیزیکوشیمیایی و حسی شامل خاکستر کل،pH ، رطوبت، تخلخل و امتیازات طعمی، بافت و رنگ مورد بررسی قرار گرفت. نتایج نشان داد که آنزیم ترانس گلوتامیناز و فراصودت دهی روی خصوصیات فیزیکوشیمیایی و تخلخل تاثیر معنی داری (0001/0>P) دارند. بالا رفتن قابل توجه امتیاز رنگ نمونه ها ناشی از تاثیر مثبت و معنی دار (0001/0>P) کنجاله سویا روی آن ویژگی بود. ویژگی تخلخل نمونه ها نیز بسیار تحت تاثیر معنی دار (0001/0>P) برهمکنش آنزیم و فراصوت قرار گرفت. در نهایت به منظور دست یابی به نمونه های داری بیشترین میزان تخلخل و امتیازات رنگ، طعم و بافت پیشنهاد می‌گردد که از نسبت اختلاط آرد کنجاله سویا 33 درصد، آنزیم 1درصد، آرد گندم 66 درصد، فراصوت100 درصد استفاده گردد.
کلیدواژه‌ها
آنزیم ترانس گلوتامیناز
آرد کنجاله سویا
فراصوت
نان بربری

موضوعات

عنوان مقاله English

Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal

نویسندگان English

Hanie Naseri 1
Abolfazl Fadavi 1
Seyyedeh Zahra Sayyed-Alangi 2
1 Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2 Department of Chemistry, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
چکیده English

Soybean meal is one of the sources of vegetable protein, which together with wheat flour proteins, can provides a complete source of amino acids for the human body, so using it in bread can help to solve protein deficiencies. For this purpose, to prepare Barbari bread containing soy meal, a combined design containing a group of mixing variables, including different levels of transglutaminase enzyme (0 to 1 %), soybean meal flour (0 to 50 %), wheat flour as filler (0 to 100 %) and a process variable including ultrasonic altitude (0 to 100%) was used and physicochemical and sensory characteristics including total ash, pH, moisture, porosity and taste, texture and color scores were investigated. The results showed that transglutaminase enzyme and ultrasonication have a significant effect on physicochemical properties and porosity (P<0.0001). The significant increase in color score of the samples was due to the positive and significant effect (P<0.0001) of soybean meal on that characteristic. The porosity of the samples was significantly affected (P<0.0001) by the interaction of enzyme and ultrasound. Finally, in order to obtain samples with the highest porosity and color, taste and texture scores, it is suggested to use the mixing ratio of soybean meal flour 33%, enzyme 1%, wheat flour 66% and ultrasound altitude 100%.

کلیدواژه‌ها English

Transglutaminase enzyme
Soybean meal flour
Ultrasound
Barbari bread
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