بررسی تأثیر جایگزینی آرد کینوا بر ویژگی‌های کمی و کیفی شیرینی بدون گلوتن با استفاده از روش تحلیل مؤلفه اصلی (PCA)

نویسندگان
مژگان علوی 1
معصومه مهربان سنگ آتش 2
بهاره صحرائیان 2
امیر جاجرمی 3
1 دانش آموخته 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
3 دکتری مهندسی علوم و صنایع غذایی، گروه نانو فناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی
10.22034/FSCT.21.149.128
چکیده
این مطالعه با هدف بررسی تأثیر جایگزینی سطوح متفاوت آرد نخودچی (صفر، 25، 50، 75 و 100 درصد) با آرد کینوا بر روابط و وابستگی بین میزان پروتئین، خاکستر، رطوبت، حجم مخصوص، بافت، تغییرات رنگ و ویژگی‏های حسی شیرینی بدون گلوتن با استفاده از روش تحلیل مؤلفه اصلی (PCA) انجام شد. نتایج حاصله نشان‏دهنده وابستگی و رابطه میان پارامتر­های ارزیابی شده به تغییر در سطح جایگزینی آرد نخودچی با کینوا در فرمولاسیون شیرینی بدون گلوتن بود. با جایگزینی 25 درصد روابط میان پارامتر­ها به صورت قابل توجهی دچار تغییر شد. با افزایش تغییر سطح جایگزینی از 25 به 50 درصد، با غالب شدن بو و مزه و تغییر در بافت، روابط میان پارامتر­های ارزیابی شده در فضای تحلیل مؤلفه­های اصلی، دچار بازآرایی نسبت به یکدیگر شدند. با افزایش سطح جایگزینی از 50 به 75 درصد، تأثیرگذاری حضور آرد کینوا بر خصوصیات بافتی فراورده تولیدی و روابط آن با سایر پارامترها، پراکندگی صفات مورد بررسی را نشان داد. این امر بیانگر سطح بحرانی تغییر روابط به سمت غالب شدن خصوصیات کینوا در فرمولاسیون بود. در سطح جایگزینی 100 درصد بر مبنای موقعیت قرارگیری پارامتر حجم مخصوص با پارامترهای مربوط به خصوصیات بافتی، رابطه­ای متضاد میان آن‏ها مشاهده شد. براساس نتایج حاصله قابلیت کاربرد روش تحلیل مؤلفه اصلی به عنوان ابزاری سودمند در شناسایی زیرلایه روابط میان پارامترها کمی و کیفی در جهت طراحی و توسعه فرمولاسیون­های غذایی را نشان می­دهد و در نهایت حداکثر جایگزینی 50 درصد از آرد نخودچی با آرد کینوا در فرمولاسیون شیرینی نخودچی توصیه می‏گردد.
کلیدواژه‌ها
بافت
بدون گلوتن
تحلیل مؤلفه‌های اصلی
کینوا
ویژگی‌های حسی

موضوعات

عنوان مقاله English

Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA)

نویسندگان English

Mozhgan Alavi 1
Masoomeh Mehraban Sangatash 2
Bahareh Sahraiyan 2
Amir Jajarmi 3
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
3 Research Institute of Food Science and Technology, Department of Food Nanotechnology, Mashhad, Iran
چکیده English

This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.

کلیدواژه‌ها English

texture
Gluten-free
Principal component analysis
Quinoa
Sensory characteristics
1. Green, P.H., Lebwohl, B. and Greywoode, R., (2015). Celiac disease. Journal of Allergy and Clinical Immunology, 135(5), pp.1099-1106.
2. Kupper, C., (2005). Dietary guidelines and implementation for celiac disease. Gastroenterology, 128(4), pp.S121-S127.
3. Montazemi, R. (2011). the art of cooking. Publishing Iran book, volume 2, page 779. (In Persian).
4. Jacobsen, S. E. (2003). The worldwide potential for quinoa (Chenopodium quinoa Willd). Food Reviews International. 19 (1–2): 167–177.
5. Stikic, R., Glamoclija, D. j., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., Jacobsen, S. E. and Milovanovic, M. (2012). Agronomical and nutritional evaluation of quinoaseeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science. 55(2): 132-138.
6. Michala, J., Lucia, M. and Alexander, D. (2009). Quinoa-a Review. Czech Journal of Food Science, 27(2): 71-79.
7. Janssen, F., Pauly, A., Rombouts, I., Jansens, K., Deleu, L. and Delcour, J. (2017). Amaranth (Amaranthus spp.), buckwheat (Fagopyrum spp.), and quinoa (Chenopodium spp.) proteins: a food science and technology perspective.
8. Ghosh, D. and Chattopadhyay, P., (2012). Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. Journal of food science and technology, 49, pp.328-334.
9. Chapman, K.W., Lawless, H.T. and Boor, K.J., (2001). Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. Journal of dairy science, 84(1), pp.12-20.
10. Husson, F., Lê, S. and Pagès, J., (2005). Confidence ellipse for the sensory profiles obtained by principal component analysis. Food Quality and Preference, 16(3), pp.245-250.
11. Chawla, R., Patil, G.R. and Singh, A.K., (2014). Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. Journal of food science and technology, 51, pp.558-564.
12. Sandri, L.T., Santos, F.G., Fratelli, C. and Capriles, V.D.,( 2017). Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties. Food science & nutrition, 5(5), pp.1021-1028.
13. De Kock, H.L. and Magano, N.N., (2020). Sensory tools for the development of gluten-free bakery foods. Journal of Cereal Science, 94, p.102990.
14. Pio Ávila, B., Cardozo, L.O., Alves, G.D., Gularte, M.A., Monks, J. and Elias, M.C., (2019). Consumers’ sensory perception of food attributes: identifying the ideal formulation of gluten‐and lactose‐free brownie using sensory methodologies. Journal of food science, 84(12), pp.3707-3716.
15. AACC. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
16. Nasehi, B. and Asgharipour, S. (2019). Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour. Journal of Food Science and Technology. 90(16): 15-25.
17. Saricoban, C. and Yilmaz, M. T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal, 9(1), 14-22.
18. Jalali, M., Sheikholeslami, Z., Elhamirad, A. H., Haddad Khodaparast, M. H. and Karimi, M. (2019). The effect of Balangu Shirazi (Lallemantia Royleana) gum on the quality of gluten-free pan bread containing pre-gelatinization simple corn flour with microeave Carpathain Journal of Food Science and Technology.
19. Yaseen, A. A., Shouk, A. H., and Ramadan, M. T.(2010). Corn-wheat pan bread quality as affected by hydrocolloids. Journal of American Science, 6(10): 684-690.
20. Szczesniak, A.S., 2002. Texture is a sensory property. Food quality and preference, 13(4), pp.215-225.
21. Zuo, H., Hope, T., Castle, P. and Jones, M., 2001, June. An investigation into the sensory properties of materials. In Proceedings of the international conference on affective human factors design (pp. 500-507).
22. Jelińska, A., Zagożdżon, A., Górecki, M., Wisniewska, A., Frelek, J. and Holyst, R. (2017). Denaturation of proteins by surfactants studied by the Taylor dispersion analysis. PLoS One, 12(4), p.e0175838.
23. Drake, M.A., Miracle, R.E. and Wright, J.M., 2014. Sensory properties of dairy proteins. In Milk proteins (pp. 473-492). Academic Press.
24. Fang, L., Xiang, H., Sun-Waterhouse, D., Cui, C. and Lin, J., 2020. Enhancing the usability of pea protein isolate in food applications through modifying its structural and sensory properties via deamidation by glutaminase. Journal of agricultural and food chemistry, 68(6), pp.1691-1697.
25. Hu, Y., Sun‐Waterhouse, D., Liu, P.Z., Cui, C. and Wang, W., 2019. Modification of rice protein with glutaminase for improved structural and sensory properties. International Journal of Food Science & Technology, 54(7), pp.2458-2467.
26. Ogasawara, M., Katsumata, T. and Egi, M., 2006. Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide. Food Chemistry, 99(3), pp.600-604.
27. Li, H., Li, L.F., Zhang, Z.J., Wu, C.J. and Yu, S.J., 2023. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Critical Reviews in Food Science and Nutrition, 63(14), pp.2277-2317.
28. Turkut, G. M., Cakmak, H., Kumcuoglu, S. and Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69: 174-181.
29. Jan, K. N., Pansesar, P. S. and Sukhacharn, S. (2018). Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole Indian quinoa flour, LWT- Food Science and Technology, 93: 573-582.
30. Nesliha, B., Seher, K. and Sebnem, T. (2018). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of Food Science and Technology, doi.org/10.1007/s13197-018-3523-1.
31. Milovanovic, M.M., Demin, M.A., Vucelic-Radovic, B.V., Zarković, B.M. and Stikic, R.I. (2014). Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. Journal of Agricultural Sciences. 59(3): 318-328.
32. Brito, I.L., de Souza, E.L., Felex, S.S.S., Madruga, M.S., Yamashita, F. and Magnani, M., 2015. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of food science and technology, 52, pp.5866-5873.