تأثیر تیمار مایکروویو بر مخلوط پودر دانه سبوس گندم و خرما: ارزیابی اثرات جایگزینی بر خواص فیزیکوشیمیایی آرد گندم

نویسندگان
محمدرضا صحرائیان 1
افسانه طاهری 2
محمد گنجه 3
1 موسسه آموزش عالی خرد بوشهر
2 دانشگاه علوم کشاورزی و منابع طبیعی، گرگان
3 عضو هیئت علمی دانشگاه هرمزگان
10.22034/FSCT.21.151.162
چکیده
تشعشعات مایکروویو (MW) به عنوان فناوری سازگار با محیط زیست و به عنوان روش فیزیکی در بهبود و اصلاح خصوصیات آرد استفاده می‌شود. علاوه بر این استفاده از ترکیبات دارای فیبرهای رژیمی مانند پودر هسته خرما و سبوس گندم در ترکیب آرد می‌تواند اثرات سلامتی بخش آرد حاصل و محصولات تهیه شده از آن مانند نان را افرایش دهد. هدف از مطالعه حاضر ارزیابی تأثیر امواج مایکروویو (750 وات به مدت 120 ثانیه) بر ترکیب سبوس گندم – پودر هسته خرما (WB-DSP) و بررسی تاثیر جایگزینی آن بر خصوصیات آرد گندم می­باشد. بدین منظور سبوس گندم در سطوح مختلف (3، 6 و 9 درصد) و همچنین پودر هسته خرما (2، 4 و 6 درصد)، به ­صورت تیمار نشده (WB-DSP) و تیمار شده با مایکروویو (WB-DSPMW) با یکدیگر ترکیب و به نسبت­های 5، 10 و 15 درصد با آرد گندم جایگزین شد. نمونه­های آرد تولید شده از نظر خصوصیات فیزیکوشیمیایی، پارامترهای رنگی (a*, b* و L*) و همچنین اختلاف کلی رنگ (ΔE) در مقایسه با آرد گندم به عنوان نمونه شاهد مورد ارزیابی قرار گرفتند. نتایج نشان داد که تیمار ماکروویو سبب محتوای رطوبت پائین­تر و میزان خاکستر و پروتئین بالاتر ترکیب سبوس گندم – پودر هسته خرما می شود. نمونه­های آرد حاوی (WB-DSPMW) و (WB-DSP) در مقایسه با نمونه شاهد دارای ظرفیت جذب آب بالاتری بودند (05/0p<). جایگزینی آرد گندم با ترکیب WB-DSP باعث کاهش معناداری در شاخص­های L* و b* و افزایش ΔE نمونه­های آرد در مقایسه با نمونه شاهد گردید (05/0p<). با توجه به نتایج حاصل می­توان اظهار نمود که اعمال مایکروویو و جایگزینی ترکیب سبوس گندم-پودر هسته خرما با آرد گندم نقش مهمی در تغییرات خصوصیات فیزیکوشیمیایی ارد گندم دارد، همچنین لزوم انجام تحقیقات به منظور بررسی تغییر سایر خواص مانند خواص عملکردی و ارزش تغذیه ای آردهای حاصل ضروری بنظر می رسد.
کلیدواژه‌ها
آرد کامپوزیت
سبوس گندم
هسته خرما
مایکروویو
شاخص رنگ

موضوعات

عنوان مقاله English

Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder

نویسندگان English

Mohammdreza Sahraeian 1
Afsaneh Taheri 2
mohammad ganje 3
1 Kherad Institute of Higher Education
2 University of Agricultural Sciences and Natural Resources
3 University of Hormozgan
چکیده English

Microwave radiation (MW) is an environmentally friendly technology and a physical method to enhance and modify the properties of flour. Dietary fiber-rich compounds in flour composition, such as date seed powder and wheat bran, can contribute to the health-promoting effects of the resulting flour and its derived products, such as bread. The present study aims to evaluate the impact of microwaves (750 watts for 120 seconds) on the combination of wheat bran and date seed powder (WB-DSP) and investigate the effects of its substitution on the physicochemical characteristics of wheat flour. To achieve this, wheat bran at various levels (3%, 6%, and 9%) and date seed powder (2%, 4%, and 6%) were combined (WB-DSP) and treated with microwave (WB-DSPMW). These mixtures were then substituted with wheat flour in proportions of 5%, 10%, and 15%. The produced flour samples were assessed for their physicochemical properties, color parameters (L*, a*, b*), and overall color difference (ΔE) compared to wheat flour as the control sample. The results revealed that microwave treatment led to lower moisture content and higher levels of ash and protein in the combination of wheat bran and date seed powder. Flour samples containing WB-DSPMW and WB-DSP showed higher water absorption capacity than the control sample (p < 0.05). Substituting WB-DSP combination with wheat flour significantly reduced L* and b* values and increased ΔE in flour samples compared to the control (p < 0.05). Based on the obtained results, it can be concluded that microwave application and substitution of wheat bran-date seed powder mixture with wheat flour plays a significant role in altering the physicochemical properties of wheat flour. Furthermore, further research is necessary to examine changes in other properties, such as functional properties and nutritional value of the resulting flour.

کلیدواژه‌ها English

Composite flour
Wheat bran
Date seed
Microwave
Chemical properties
Color index
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