استفاده از آرد ارزن بعنوان جایگزین آرد گندم در تولید نان باگت با گلوتن کاهش یافته

نویسندگان
نگین قلی زاده حمیدی
حجت کاراژیان
گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران.
10.22034/FSCT.20.138.185
چکیده
آرد ارزن اگر چه فاقد گلوتن می‌باشد، اما از نظر ارزش غذایی در مقایسه با سایر دانه‌های غلات منبع غنی از پروتئین، اسیدهای آمینه ضروری، انرژی، ویتامین‌ها و مواد مغذی می‌باشد. علاوه بر آن سرشار از فیبرهای رژیمی، مواد فیتوشیمیایی و ریزمغذی‌هاست. در پژوهش حاضر اثر ترکیب آرد ارزن و گندم در تولید نان در سطوح جایگزینی مختلف (30،10و 50 درصد) مورد بررسی قرار گرفت. خصوصیات پخت نمونه‌های مختلف ارزیابی شد و پارامترهای مرتبط با خواص نان از قبیل حجم، ارتفاع، خصوصیات بافتی (سختی، چسبندگی و پیوستگی)، رنگ نان و خصوصیات حسی اندازه‌گیری و با نان آرد گندم مقایسه شد. نتایج حاصل از تحقیق بیانگر آن بود که با افزایش سطوح جایگزینی آرد ارزن در فرمولاسیون، ارتفاع و حجم نان کاهش، سختی نان ها افزایش و مقادیر شاخص رنگی برای پوسته نان کاهش یافت، اما مغز نان رفتار مشابهی با پوسته نشان نداد. ارزیابی‌های حسی نتایج جالب توجهی را نشان داد. مقبولیت کلی نان آرد ارزن بدلیل طعم متفاوت و بافت، از نان آرد گندم بالاتر بود، اما این میزان مقبولیت کلی با افزایش آرد ارزن در ترکیب کاهش یافت. نتایج تحقیق حاضر بیانگر پتانسیل بالای آرد ارزن برای استفاده در فرمولاسیون‌های مواد غذایی مختلف است.
کلیدواژه‌ها
آرد ارزن
آرد گندم
‌نان
ارزیابی‌ حسی
بافت

موضوعات

عنوان مقاله English

Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread

نویسندگان English

Negin Gholizadeh Hamidi
Hojjat Karazhiyan
1 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
چکیده English

Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well. In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation.

کلیدواژه‌ها English

Millet flour
Wheat flour
Bread
Sensorial properties
texture
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