بررسی ویژگی‌ های فیزیکوشیمیایی و بافتی نان بربری نیمه‌ حجیم حاوی آرد کامل و مالت غلات و شبه غلات

نویسندگان
پریوش سادات علوی 1
علیرضا فرجی 2
فریبا نقی پور 3
1 دانشجوی کارشناسی ارشد( رشته علوم و مهندسی صنایع غذایی گرایش مهندسی صنایع غذایی) دانشگاه آزاد اسلامی واحد علوم داروئی (علوم پزشکی)تهران، ایران
2 عضو هیات علمی گروه شیمی آلی، دانشکده شیمی دارویی، واحد علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
3 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.20.141.128
چکیده
امنیت غذایی با توجه به محدودیت منابع تولید در کشاورزی و وابستگی به محصولی نظیر گندم همواره در معرض تهدید قرار دارد. کشاورزی پایدار ایجاب می‏کند که در تولید محصولات کشاورزی یک جانبه و تک محصول عمل نگردد. از این‏رو هدف از انجام این تحقیق جایگزینی 10 درصد از آرد گندم موجود در فرمولاسیون نان بربری نیمه حجیم با آرد کامل و مالت حاصل از جو، جو دوسر، کینو و آماراتت و مالت حاصل از این دانه‏ها بود. نتایج نشان داد که نمونه حاوی 10 درصد آرد کامل جو دوسر در بین سایر نمونه‏ها از بیشترین میزان رطوبت، حجم مخصوص و تخلخل برخوردار بود. درحالیکه استفاده از مالت در تمامی نمونه‏ها باعث کاهش میزان پارامترهای مذکور گردید. در خصوص ارزیابی میزان سفتی بافت نتایج نشان داد نمونه حاوی جودوسر در هر دو بازه زمانی 2 ساعت و 3 روز پس از پخت از کمترین میزان سفتی بافت برخوردار بود و قابل ذکر است که استفاده از مالت دانه­های مورد بررسی در مقایسه با خود دانه باعث افزایش سفتی بافت گردید. همچنین میزان پروتئین نمونه­های حاوی آرد جودوسر، آمارانت و کینوا از سایر نمونه­ ها بیشتر بود. بررسی رنگ محصول نتایج گویای کاهش میزان مؤلفه L* و افزایش میزان مؤلفه­ a* با افزودن مالت ترکیبات جایگزین آرد گندم بود. طی ارزیابی حسی محصول، ارزیابان حسی به نمونه حاوی 10 درصد آرد کامل جو دوسر بیشترین امتیاز پذیرش‏کلی را اختصاص دادند. بنابراین این امکان وجود دارد که تولیدکنندگان بدون کاهش کیفیت محصولات خود را با آرد جودوسر غنی نمایند.
کلیدواژه‌ها
جو
جودوسر
آمارانت
کینوآ
نان بربری نیمه حجیم

موضوعات

عنوان مقاله English

Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal

نویسندگان English

Parivash Sadat Alavi 1
Alireza Faraji 2
فریبا Naghipour 3
1 M.Sc Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2 Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
3 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

Food security is always under threat due to the limited production resources in agriculture and dependence on a single product such as wheat. Sustainable agriculture requires that in the production of agricultural products, one-sided and single products should not be used. So the aim of this study was replacement of 10% of the wheat flour in the semi-volume Barbari bread formulation by the whole meal flour and malt flour of barley, oats, quinoa and amaranth. The results showed the sample containing 10% whole oat flour had the highest amount of moisture, specific volume and porosity. While the use of malt decreased the amount of the mentioned parameters. Regarding the evaluation of the firmness of the texture, the results showed that the sample containing whole oat had the lowest firmness in 2 h and 3 days after baking, and it should be mentioned that the use of the malt of the studied grains compared to the grain increased the firmness. Also, the analysis of the results showed that the amount of protein in the samples containing oat, amaranth and quinoa flour was higher than other samples. Examining the crust color of the product, showed a decrease in the amount of the L* value and an increase in the amount of the a* value with the addition of malt flour. During the sensory evaluation, the panelists assigned the highest overall acceptance score to the sample containing 10% whole oat flour. Therefore, the producers can enrich their products with oat flour without reducing the quality.

کلیدواژه‌ها English

Barley
oat
Amaranth
Quinoa
Semi-volume Barbari bread
[1] Ahmadi Nadushan, M. 1994. Changing the consumption pattern and industrializing the country's bread production. Proceedings of the specialized bread conference. Publications of the Institute of Nutritional Research and Food Industries of the country, Tehran [in Persian].
[2] Rajabzadeh, N. 2019. Bread production technology and its production management. First edition of Tehran University Publications [in Persian].
[3] Moris, P.C., and Bryce, J.H. 2000. Cereal Biotechnology. Wood head Publishing Limited. Washington. Chapter 9: 33p.
[4] Movahhed, S., Mirzaei, N., and Ahmadi Chenarbon, H. 2012. Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads. Journal of Food Science and Technology, 37(9): 37-46 [in Persian].
[5] Inglett, G. E., Chen, D., and Liu, S. X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT-Food Science and Technology, 63(1): 214-220.
[6] Enriquez, N., Peltzer, M., Raimundi, A., Tosi, V., and Pollio, M. L. 2003. Characterization of wheat and quinoa flour blends in relation to their bread making quality. The Journal of the Argentine Chemical Society, 91: 47-54.
[7] Ruales, J., Valencia, S., and Naier, B. 1993. Effect of Processing on the Physico-Chemical Characteristics of Quinoa Flour (Chenopodium quinoa, Willd). Starch, 45(10): 13–19.
[8] Brady, K., Ho, C.T., and Rosen, R.T. 2007. Effects of processing on the nutraceutical profile of quinoa. Food Chemistry, 100(3): 1209-1216.
[9] Dini, I., Tenore, G.C., Dini, A. 2010. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, 43(3): 447-451.
[10] Miranda-Villa, P. P., Mufari, J. R., Bergesse, A. E., and Calandri, E. L. 2018. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality. Journal of Food Science, 0(0): 1-7.
[11] El-Hadary, M. R. E., El-Arby, G. M., Abdel-Hady, M. M., and Abo-Elmaaty, S. M. 2018. Utilization of barley malt as a partial replacement of wheat flour in biscuits industries. Zagazig Journal of Agriculture and Research, 45(1): 239-249.
[12] Ikuomola, D. S., Otutu, O. L., and Oluniran, D. D. 2017. Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food & Agriculture, 3: 1293471.
[13] AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
[14] Ranganayaki, S., Vidhya, R., and Jaganmohan, R. 2012. Isolation and proximate determination of protein using defatted sesame seed oil cake. International Journal of Nutrition and Metabolis, 4(10): 141-145.
[15] Mohtarami, F., Gholipour, D., and Ashrafi Yorghanlou, R. 2019. The feasibility of producing enriched and low-calorie sponge cakes with spinach puree. Journal of Food Science and Technology, 15(84): 375-384 [in Persian].
[16] Aphalo, P., Martínez, Em., and Añón, M. C. 2015. Amaranth sprouts: a potential health promoting and nutritive natural food. International Journal of Food Properties, 18(12): 1-8.
[17] Garcia, N. A., Martinez-Villaluenga, C., Frias, J., and Penas, E. 2021. Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties. Food Chemistry, 338: 127972.
[18] Jalali, S., Jalali, H., and Hosseini Ghaboos, S. H. 2018. The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake. Journal of Food Processing and Preservation, 10(1): 61-72 [in Persian].
[19] Maqsoodlou, Y., Keshiri, M., Aghajani, N., and Daraie Garme Khani, A. 2010. Malt: production technology, applications and quality control. First edition of Mehr Mahdis Publications, Tehran [in Persian].
[20] Bhatty, R. S. 1996. Production of food malt from hull-less barley. Journal of Bulton Cereal Chemistry, 73: 1. 75-80.
[21] AOAC (Association of Analytical Chemists). 2008. Official Method of Analysis of the Association of Analytical Chemists, 18th edition. AOAC Washington, DC.
[22] Hasanpour, Y., Naghipour, F., and Faraji, A. 2020. Investigation on Increasing the Shelf Life of Semi Volume Composite Barbari Bread Containing Oatmeal Flour by Balangu Seed Gum. Journal of Innovation in Food Science and Technology, 12(2): 121-133 [in Persian].
[23] Haralick, R. M., Shanmugam, K., and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, 45(6): 1995-2005.
[24] Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.
[25] Frølich, W., Åman, P., and Tetens, I. 2013. Whole grain foods and health – a Scandinavian perspective. Food & Nutrition Research, 57: 18503.
[26] Chauhan, D., Kumar, K., Kumar, S. H., and Kumar, H. 2018. Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles. Current Research in Nutrition and Food Science, 6 (1): 148-156.
[27] Ofoedu, C. E., Akosim, C. Q., Iwouno, J. O., Obi, C. D., Shorstki, I., and Okpala, C. O. R. 2021. Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. Peer Journal, 1-35.
[28] Ravanfar, N., Mohammadzadeh Milani, J., and Raftani Amiri, Z. 2014. Effect of barley malt flour on the quality of Barbari dough and bread. Journal of Food Industry Research, 42(2): 487-496 [in Persian].
[29] Pourafshar, S., Rosentrater, K. A., Krishnan, P. G. 2015. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of Food Science and Technology, 52(9): 5691–5699.
[30] Banusha, S., and Vasantharuba, S. 2013. Effect of malting on nutritional contents of finger millet and mung bean. American-Eurasian Journal of Agriculture & Environmental Science, 13(12): 1642–1646.
[31] Carvalho, P. D. T., and Beléia, A. D. P. 2019. Malting of preharvest sprouted wheat. Revista Ciência Agronômica. 50 (4): 571-577.
[32] Gallagher, E., Gormley, T. R., and Arendt, E. K. 2004.Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15: 143-152.
[33] Cao, H., Wang, C., Li, R., Guan, X., Huang, K., and Zhang, Y. 2022. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread. Food Chemistry, 15: 100428.
[34] Fatemi, H. 2022. Food Chemistry. The fourth edition of the publication of the publishing company. Tehran, pp. 1-480 [in Persian].
[35] Yang, B., Guo, M., and Zhao, Z. 2020. Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. LWT - Food Science and Technology, 117: 108651.
[36] Boz, H., and Karaoglu, M. M. 2013. Improving the quality of whole wheat bread by using various plant origin materials. Czech Journal of Food Science, 31: 457–466.
[37] Salehifar, M, and Shahedi, M. 2007. Effects of oat flour on dough rheology, texture and organoleptic properties of taftoon bread. Journal of Agricultural Science and Technology, 9: 227-234.