بررسی امکان تولید میان‌وعده‌های غذایی سالم بر پایه غلات با افزودن نشاسته مقاوم نوع سه

نویسندگان
Mehdi Davoodi 1
مهدی کریمی 1
فریبا نقی پور 2
زهرا شیخ الاسلامی 1
1 عضو هیات علمی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 عضو هیات علمی مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.20.138.133
چکیده
نشاسته‏های مقاوم در دسته نشاسته­های غیرقابل هضم طبقه‏بندی شده و تحت عنوان محصولی پری­بیوتیک معرفی می­گردد که در مقایسه با سایر فیبرهای رژیمی کالری پائین‏تر داشته و ارزان­تر می­باشد. از این‏رو هدف از انجام این تحقیق بررسی تأثیر استفاده از نشاسته مقاوم نوع سه تولید شده به روش حرارتی در سطوح صفر، 5، 10، 15، 20، 25 و 30 درصد در یک طرح کاملاً تصادفی به عنوان جایگزین آرد گندم در فرمولاسیون بیسکوئیت، دونات و کلوچه بر خصوصیات فیزیکوشیمیایی، بافتی و حسی محصول نهایی بود. نتایج نشان داد با جایگزینی آرد گندم با نشاسته مقاوم در سطوح مصرفی بیش از 20 درصد میزان رطوبت و فعالیت آبی بیسکوئیت، دونات و کلوچه به ترتیب افزایش و کاهش یافت. حجم مخصوص و تخلخل نمونه‏های دونات تولیدی نیز تا سطح 15 درصد نشاسته مقاوم، ثابت و پس از آن روند کاهشی داشت. همچنین نمونه حاوی 15 درصد نشاسته مقاوم در این محصولات از کمترین میزان سفتی بافت برخوردار بود. از سوی دیگر با جایگزینی نشاسته مقاوم در فرمولاسیون بیسکوئیت، دونات و کلوچه تنها در سطوح 15 درصد جایگزینی و بالاتر، میزان مؤلفه L* افزایش و مؤلفه‌های a* و b* پوسته محصول نهایی کاهش یافت. داوران چشایی نیز با بررسی نمونه‏های بیسکوئیت، دونات و کلوچه، نمونه حاوی 15 درصد نشاسته مقاوم را به‏عنوان بهترین نمونه معرفی نمودند. لذا با توجه به نتایج بدست آمده از پژوهش حاضر می­توان بیان داشت با جایگزین نمودن 15 درصد از آرد گندم با نشاسته مقاوم در هر سه محصول علاوه بر حفظ خصوصیات فیزیکوشیمیایی، بافتی و حسی محصول نهایی، امکان غنی‏سازی این میان وعده‏های غذایی وجود داشته و مصرف‌کننده می­تواند از مزایای محصولات پری‏بیوتیکی در رژیم غذایی خود بهره‌مند گردد.
کلیدواژه‌ها
ذرت
نشاسته مقاوم
پری بیوتیک
میان وعده
فیبر

موضوعات

عنوان مقاله English

Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition

نویسندگان English

Mehdi Davoodi 1
Mahdi Karimi 1
فریبا Naghipour 2
Zahra Sheikholeslami 1
1 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

Resistant starches are classified in the category of indigestible starches and are introduced as a prebiotic product, which has lower calories and is cheaper compared to other dietary fibers. Therefore, the purpose of this research is to use type III resistant starch produced by thermal method at levels of 0, 5, 10, 15, 20, 25 and 30% in a completely random design as a substitute for wheat flour in biscuit, doughnut and cookie formulation. The results showed that by replacing wheat flour with resistant starch in the formulation more than 20%, the moisture content and water activity of the final product increased and decreased respectively. The specific volume and porosity of the doughnut were stable up to the level of 15% of resistant starch and then decreased. Also, the sample containing 15% resistant starch had the lowest amount of firmness in all the products. On the other hand, with the replacement of resistant starch in the formulation of the examined products on levels of 15% and above, the amount of L* value increased and the a* and b* values were decreased. The panelists also introduced the sample containing 15% resistant starch as the best sample. Therefore, it can be said that by replacing 15% of wheat flour with resistant starch, in addition to maintaining the physicochemical, textural and sensory characteristics of the final product, it is possible to enrich these snacks and the consumer can benefit from the benefits of using prebiotic products.

کلیدواژه‌ها English

Corn
Resistant starch
Prebiotic
snack food
Fibre
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