بررسی اثر کینوای فراوری شده بر ویژگی‌های فیزیکوشیمیایی و حسی قالب‌ غذایی فشرده

نویسندگان
آتوسا نوروزیان 1
معصومه مهربان سنگ آتش 2
بهاره صحرائیان 2
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران.
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران.
10.22034/FSCT.20.138.119
چکیده
کینوا یک منبع غذایی ارزشمند است که امروزه توجه افراد زیادی را به خود جلب نموده است. بدین منظور در این پژوهش تأثیر انواع آرد کینوا (خام، تف داده شده و پرک) و جایگزینی بخشی از آن با آرد برنج تفت داده (صفر، 15 و 30 درصد) بر ویژگی‌های فیزیکوشیمیایی (پروتئین، خاکستر، فعالیت آبی، بافت و رنگ) و حسی قالب‏های غذایی فشرده تولیدی، بررسی شد. نتایج نشان داد که روش‏های فراوری تفت دادن و پرک کردن کینوا ضمن بهبود کیفیت نمونه‏های تولیدی منجر به کاهش فعالیت آبی و مؤلفه‌های رنگی L* و b* و افزایش خاکستر، سفتی بافت و مؤلفه‌ی رنگی a* شد. این در حالی بود که فرایند تفت دادن و پرک کردن به ترتیب منجر به کاهش و افزایش پروتئین نمونه‏های تولیدی در مقایسه با نمونه‏های حاوی آرد کینوا خام شدند. از سوی دیگر با افزایش درصد آرد برنج در فرمولاسیون قالب فشرده مقادیر پروتئین، خاکستر و مؤلفه‌ی رنگی a* کاهش و مقادیر سفتی بافت و مؤلفه‌های رنگی L* و b* افزایش یافتند. نتایج ارزیابی حسی نیز نشان داد فراوری انجام شده بر روی کینوا و حضور آرد برنج در فرمولاسیون منجر به افزایش امتیاز ویژگی‏های حسی و در نهایت پذیرش کلی فراورده نهایی شد. در نهایت نمونه‌ تولید شده با آرد پرک کینوا و حاوی 30 درصد آرد برنج (74/5 درصد پروتئین، 781/0 درصد خاکستر و امتیاز پذیرش کلی 52/4)، به عنوان بهترین نمونه معرفی شد.
کلیدواژه‌ها
آرد برنج
پرک کردن
تفت دادن
کینوا بار

موضوعات

عنوان مقاله English

Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar

نویسندگان English

atoosa nowrouzian 1
Masoume Mehraban sangh atash 2
Bahareh Sahraiyan 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran.
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
چکیده English

Quinoa is a valuable food source that has attracted many people attention today. For this purpose, in this research, the effect of types of quinoa flour (raw, roasted and flaked) and its partial replacement with roasted rice flour (zero, 15 and 30%) were investigated on physicochemical (protein, ash, water activity, texture and color) and sensory characteristics of compact food bars. The results showed that the flaking and roasting applied on quinoa while improving the quality of the product led to a decrease in water activity and color components L* and b* and an increase in ash, texture firmness and color component a*. This was while the process of roasting and flaking led to a decrease and an increase in the protein of the produced samples, respectively, compared to the samples containing raw quinoa flour. On the other hand, by increasing the rice flour percentage in the formulation, the amount of protein, ash and color component a* decreased and the values ​​of texture firmness and color components L* and b* increased. The results of the sensory evaluation also showed that the processing done on quinoa and the presence of rice flour in the formulation led to an increase in the score of sensory characteristics and finally the overall acceptance of the final product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (5.74% protein, 0.781% ash and overall acceptance score of 4.52) was introduced as the best sample.

کلیدواژه‌ها English

Rice flour
Flaking
Roasting
Quinoa bar
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