تاثیرات پودر تخم کدو تنبل بر شاخص‌های رنگی و خواص حسی نان لواش تولید شده در طول زمان نگهداری

نویسندگان
تینا شبابی پور 1
محمدیار حسینی 2
نادر حبیبی 3
1 دانشگاه آزاد اسلامی- سنندج
2 دانشگاه ایلام
3 دانشگاه آزاد اسلامی- واحد سنندج
10.22034/FSCT.21.152.209
چکیده
غلات مهمترین منبع تامین انرژی برای بشر می­باشد. با این وجود به دلیل پایین بودن نسبی میزان پروتئین موجود در آرد گندم از محصولات با پروتئین غنی­شده استفاده می­شود. این مطالعه با هدف بررسی قابلیت غلظتهای مختلف پودر تخم کدو تنبل بر شاخصهای رنگی و خواص ارگانولپتیک نان لواش تهیه شده از آن در طی دوره نگهداری انجام گرفت. در این پژوهش از پودر تخم کدو تنبل در 4 سطح(5/2، 5، 5/7 و 10 gr/kg) و در سه تکرار با طرح کاملاً تصادفی با استفاده ار نرم افزار Design Expert13 انجام شد. نتایج اثرات متقابل بر شاخص­های رنگی نشان داد شاخص­های a* و b* نتایج معنی داری(05/0>p) طی دوره انبارمانی داشتند بطوریکه شاخص a* و b* به ترتیب روند افزایشی به 5/11 و 5/7 مشاهده شد. نتایج اثرات متقابل شاخص L* عدم معنی­دار بودن را در طول دوره انبارمانی نشان داد و مقدار آن به 2/90 افزایش یافت(05/0<p). شاخصهای WI عدم معنی­دار و شاخص Hue معنی­دار بود. نتایج پذیرش کلی، بافت، مزه و بو نیز معنی­دار بودن (05/0>p) را نشان داد. نتایج کلی نشان داد استفاده از پودر تخم کدوتنبل به‌عنوان یک منبع نسبتاً ارزان و کارآمد می‌تواند برای تولید نان با ارزش غذایی و ویژگی‌های فیزیکوشیمیایی مطلوب مورد استفاده قرار گیرد.
کلیدواژه‌ها
آرد
پودر تخم کدو تنبل
شاخص رنگی
دوره انبارمانی

موضوعات

عنوان مقاله English

The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time

نویسندگان English

tina Shababipour 1
mohammadyar hosseini 2
nader habibi 3
1 Azad uni , Sanandej branch
2 ilam uni
3 Azad uni, sanandej branch
چکیده English

Cereals have been the most important source of energy for humans. However, due to the relatively low amount of protein in wheat flour, protein-rich products are used. This study was conducted with the aim of investigating the ability of different concentrations of pumpkin seed powder on the color index and organoleptic properties of Lavash bread prepared from it during the storage period.

In this research, pumpkin seed powder was used at 4 levels (2.5, 5, 7.5 and 10 gr/kg flour) and in three replications with a completely random design using Design Expert13 software. The results of interaction effects on color indices showed that indices a* and b* had significant (p<0.05) during the storage period, so that indices a* and b* increased to 11.5 and 7.5, respectively. The results of interaction effects of L* index showed non-significance during the storage period and its value increased to 90.2 (p>0.05). WI index showed no significance Hue index showed significance. The results of overall acceptance, texture, taste and smell also showed but significance (p<0.05).

The overall results show that the use of pumpkin seed powder as a relatively cheap and available source can be used to produce bread with better nutritional value and physicochemical characteristics.

کلیدواژه‌ها English

Flour
pumpkin seed powder
Color index
Storage period
1. Atwell WA, Finnie S. 2016.Wheat flour: Elsevier.
2. Gellynck X, Kühne B, Van Bockstaele F, Van de Walle D, Dewettinck K.2009. Consumer perception of bread quality. Appetite, 53(1) 16-23.
3. Ghaziani S, Ghodsi D, Schweikert K, Dehbozorgi G, Faghih S, Mohabati S. 2022. Household Food Waste Quantification and Cross-Examining the Official Figures: A Study on Household Wheat Bread Waste in Shiraz, Iran. Foods,11(9):11-88.
4. Berry RJ, Bailey L, Mulinare J, Bower C, Dary O.2010. Fortification of flour with folic acid. Food and nutrition bulletin. 31(1), 22-3.
5. Cardoso RV, Fernandes Â, Gonzaléz-Paramás AM, Barros L, Ferreira IC.2019. Flour fortification for nutritional and health improvement: A review. Food Research International. 108:125-57.
6. Akhtar S, Anjum FM, Anjum MA.2011. Micronutrient fortification of wheat flour: Recent development and strategies. Food Research International.44(3), 652-661.
7. Betoret E, Rosell CM. 2020. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chemistry.97(1):9-19.
8. Safavi, M.,Azizzadeh,A and Hosseini, M(2001). Enrichment of bread flour with iron to prevent anemia: a study in Shahin Shahr, Isfahan. Medical Research 5(4), 303-306.
9. Mashayekh,M., Mahmoudi,M and Entezari,MH. 2008. Investigating the effect of enrichment with fat-free soybean flour on the sensory and biological characteristics of Tafton bread.Food and Nutrition Iranian journal. 2(3),73-80.
10. Mahdavi,R and Ramazani, A.2018. A review of the program of enriching flour with iron and folic acid in Iran. Journal of Health Research in Society. 3(1), 57-68.
11. 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):70-75.
12. Bouhlal O, Taghouti M, Benbrahim N, Benali A, Visioni A, Benba J.2019. Wheat-lentil fortified flours: Health benefits, physicochemical, nutritional and technological properties. J Mater Environ Sci.10(11):109-106.
13. Ardestani,S., Azizi,MH and Sahari MA.2009. The effect of flour enrichment on the chemical, sensory and shelf life characteristics of Barbari bread. Agricultural sciences and natural resources. 15(1), 71-76.
14. Alparslan, Y., Yapıcı, HH., Metin, C., Baygar, T., Günlü, A., Baygar, T. 2016. Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin. LWT-Food Science and Technology.72:457-466.
15. Scarton M, Nascimento GC, Felisberto MHF, Moro TdMA, Behrens JH, Barbin DF, 2021. Muffin with pumpkin flour: technological, sensory and nutritional quality. Brazilian Journal of Food Technology.
24-32.
16. Wahyono A, Tifania A, Kurniawati E, Kang W, Chung S. 2018. Physical properties and cellular structure of bread enriched with pumpkin flour. IOP Conference Series: Earth and Environmental Science; IOP Publishing.
17. Kampuse S, Ozola L, Straumite E, 2015. Galoburda R. Quality Parameters Of Wheat Bread Enriched With Pumpkin () By-Products. Acta Universitatis Cibiniensis Series E: Food Technology.19(2),3-14.
18. Rizzello CG, Calasso M, Campanella D, De Angelis M, 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.
19. Milovanović MM, Demin M, Vučelić-Radović B, Žarković B, Stikić R.2014. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. Journal of Agricultural Sciences (Belgrade).59(3):318-328.
20. Mansour EH, Dworschák E, Lugasi A, Barna É, Gergely A.1993. Nutritive value of pumpkin (Cucurbita pepo Kakai 35) seed products. Journal of the Science of Food and Agriculture.61(1):73-8.