تولید نان لواش غنی شده با پودر کامل تخم کدو تنبل: بررسی ویژگیهای فیزیکوشیمیایی در طول نگهداری

نویسندگان
تینا شبابی پور 1
محمدیار حسینی 2
نادر حبیبی 1
1 دانشگاه آزاد سنندج
2 دانشگاه ایلام
10.22034/FSCT.21.152.117
چکیده
در این پژوهش به بررسی تولید نان لواش غنی شده با پودر تخم کدو تنبل و ویژگیهای فیزیکوشیمیایی آن پرداخته شد. متغیرهای مستقل شامل غلظتهای مختلف پودر کامل تخم کدو تنبل (5/2mouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[mh1] ، 5، 5/7 و 10 گرم در هر کیلوگرم آرد) و زمان نگهداری در طول یک هفته مطابق جدول طرح آزمایشات و متغیرهای وابسته شامل pH، اسیدیته، خاکستر، جذب آب، شاخص زلنی، شاخص گلوتن، گلوتن مرطوب(ایندکس)، پروتئین، چربی و قند بود. تمامی آزمایشات در سه تکرار (3n=) با نمونه‌گیری کاملاً تصادفی انجام شد. آنالیز داده هاmouseout="msoCommentHide('_com_2')" onmouseover="msoCommentShow('_anchor_2','_com_2')">[mh2] با استفاده از نرم افزار Design Expert13 انجام گرفت. نتایج آزمایشات نشان داد که در این تحقیق تمامی پاسخها معنی دار بود (05/0>p). افزایش pH از 26/6 به 29/6 و کاهش اسیدیته آرد از 6/2 به 6/1 مشاهده شد. بعلاوه افزایش استفاده از عامل غنی کننده سبب تغییرات مقادیر جذب آب از 1/127 به 8/127 درصد، پروتئین از 371/1 به 377/1، خاکستر از 031/1 به 041/1، چربی از 029/1 به 026/1 ، قند از 24/0 به 31/0 ، شاخص زلنی از 2/89 به 8/89 ،گلوتن مرطوب(ایندکس) از 1/29 به 7/32 ، شاخص گلوتن از 81 به 83 در آرد گردید (05/0>p). همچنین اثرات متقابل میزان پودر کامل تخم کدو تنبل و زمان نگهداری بر روی میزان پروتئین، چربی و قند نان، اختلاف معنی داری را نشان داد که سبب افزایش چربی و پروتئین و کاهش میزان قند شد.



mouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">



mouseout="msoCommentHide('_com_2')" onmouseover="msoCommentShow('_anchor_2','_com_2')">
کلیدواژه‌ها
نان
آرد گندم
غنی‌سازی
فیزیکوشیمیایی
پودر کامل تخم کدوتنبل

موضوعات

عنوان مقاله English

Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage

نویسندگان English

tina shababipour 1
محمدیار hosseini 2
nader habibi 1
1 Azad university, sanandej branch
2 ilam university
چکیده English

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrationsmouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[mh1] of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties.



mouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">

کلیدواژه‌ها English

Bread
Wheat flour
Enrichment
Physicochemical
whole pumpkin seed powder
[1] Gellynck X, Kühne B, Van Bockstaele F, 2009,Van de Walle D, Dewettinck K. Consumer perception of bread quality. Appetite.;53,16(1).
[2] Gómez, M., Gutkoski, L. C., & Bravo‐Núñez, Á. 2020. Understanding whole‐wheat flour and its effect in breads: A review. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3241–3265.
[3] Berry, R. J., Bailey, L. B., Mulinare, J., Bower, C., & Dary, O. 2010. Fortification of Flour with Folic Acid. Food and Nutrition Bulletin, 31(1_suppl1), 22–35.
[4] Mashaiekh,M., Mahmoudi,M & Entezari, M,2008. Investigating the effect of enrichment with fat-free soybean flour on the sensory and biological characteristics of Tufton bread. Journal of Nutrition Sciences and Food Industries of Iran,2(3), 73-80.
[5] Dotto, JM Chacha JS . 2020.The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African;10:e00575.
[6] Patel S. 2013. Pumpkin (Cucurbita sp.) seeds as nutraceutic: a review on status quo and scopes. Mediterranean Journal of Nutrition and Metabolism.; 6(3):183-189.
[7] Gómez, M., Gutkoski, LC., Bravo‐Núñez, Á. 2020. Understanding whole‐wheat flour and its effect in breads: A review. Comprehensive Reviews in Food Science and Food Safety; 19(6): 41-65.
[8] Rizzello, CG., Calasso, M., Campanella, D., De Angelis, M and Gobbetti, M. 2014.Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International journal of food microbiology,180:78-87.
[9] Apostol, L., Berca, L., Mosoiu, C., Badea, M., Bungau, S., Oprea, OB. 2018. Partially defatted pumpkin (Cucurbita maxima) seeds–a rich source of nutrients for use in food products. Rev Chim. 69(6):70-5.
[10] Bouhlal, O., Taghouti, M., Benbrahim, N., Benali, A., Visioni, A and Benba, J.2019. Wheat-lentil fortified flours: Health benefits, physicochemical, nutritional and technological properties. J Mater Environ Sci.;10(11):1098-106.
[11] Khademi, F., Mehdipour birgani,Z & Keramat,G.2021. Investigating the physicochemical, textural, nutritional and sensory characteristics of sponge cake enriched with pumpkin powder during the storage period. Iranian journal of food science and industry. 17(103)167-180.
[12] Delalat P, SHahsoni Mojarad L,Madikani S, 2020, The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties.FSCT;17;105;31-46
[13] Scarton M, Nascimento GC, Felisberto MHF, Moro TdMA, Behrens JH, Barbin DF, et al. 2021. Muffin with pumpkin flour: technological, sensory and nutritional quality. Brazilian Journal of Food Technology.;24.
[14] Soukkary F. 2001, Evaluation of pumpkin seed products for bread fortification. Plant Foods for Human Nutrition.;56:365-84.
[15] Yue P, 2006; Hettiarachchy N, D'Appolonia B. Native and Succinylated Sunflower Proteins Use in Bread Baking. Journal of Food Science. 56:992-5.
[16] Gumenuk, O., Zamay, Z., Cibula, S., Hrebtan, O., & Volkova, R. I. 2021. Study of the influence of native and germinated pumpkin and watermelon seeds on the quality of dough and bread. Harčova Nauka Ì Tehnologìâ, 15(3).
[17] Kiani, A. K., Dhuli, K., Donato, K., Aquilanti, B., Velluti, V., Matera, G., Iaconelli, A., Connelly, S., Bellinato, F., Gisondi, P., & Bertelli, M. 2022. Main nutritional deficiencies. PubMed, 63(2 Suppl 3), E93–E101.
[18] Mannar, M. V., & Khan, N. A. 2016. Food Fortification: Rationale and Methods. In Encyclopedia of Food and Health.
[19] Dabash V, Buresova I, Tokár M, Zacharová M, Gál R. . 2017. The effect of added pumpkin flour on sensory and textural quality of rice bread. Journal of Microbiology, Biotechnology and Food Sciences;6:1269-71.
[20] Kampuse S, Ozola L, Straumite E, Galoburda R. 2015.Quality Parameters Of Wheat Bread Enriched With Pumpkin By-Products. Acta Universitatis Cibiniensis Series E: Food Technology.;19(2):3-14.
[21] Dotto, J., & Chacha, J. S. 2020. The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African, 10, e00575.