مقایسه تاثیر فرایند هیدروترمال و مایکروویو بر خصوصیات فیزیکوشیمیایی سبوس برنج

نویسندگان
آذین نصرالله زاده 1
ارمان بیاتی کلیمانی 2
1 استادیار، گروه علوم و صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
2 کارشناسی ارشد علوم و صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران
10.22034/FSCT.201.153.116
چکیده
امروزه سبوس به عنوان یک ترکیب فراسودمند در صنایع غذایی مورد توجه است. این پژوهش با هدف بررسی روش­های فرآوری سبوس برنج برای بهبود ویژگی­های فیزیکوشیمیایی آن انجام شد. تیمارها در 12 گروه به شرح زیر آماده شدند: 4 نمونه تیمار شده با روش هیدروترمال H1 تا H4 (­به ترتیب به مدت 1 و 2 ساعت در دمای 30 درجه سانتی­گراد و به مدت 1 و 2 ساعت در دمای 80 درجه سانتی­گراد)، 4 نمونه تیمار شده با روش مایکروویو M1 تا M4 (­به ترتیب به مدت 4 و 7 دقیقه در توان 600 وات و به مدت 4 و 7 دقیقه در توان 900 وات) و 4 نمونه تیمار شده با روش ترکیبی هیدروترمال-مایکروویو HM1 تا HM4 (­به ترتیب ابتدا 1 و 2 ساعت در دمای 50 درجه سانتی­گراد سپس 4 دقیقه در توان 750 ، ابتدا 1 و 2 ساعت در دمای 50 درجه سانتی­گراد سپس 7 دقیقه در توان 750 وات) و یک نمونه شاهد (C0). نتایج آزمایشات نشان داد روش ترکیبی هیدروترمال-مایکروویو در کاهش اسید فیتیک نسبت روشهای مستقل موثرتر بود بطوریکه تیمار HM4 کمترین میزان اسید فیتیک را نشان داد. همچنین فرآیند ترکیبی هیدروترمال-مایکروویو بیشترین حفظ مواد معدنی را نیز نشان داد (p<0.05) و بیشترین میزان آهن و روی و کلسیم نیز در تیمار HM1 (به ترتیب 68/6 و 56/1 و 43/106­ppm) دیده شد. کمترین میزان تغییرات رنگ مربوط به سبوس فراوری شده با روش هیدروترمال (H1 با ΔE برابر 36/6) بود. بررسی فلزات سنگین نیز نشان داد روش مایکروویو در کاهش آنها ، موثرتر از سایر روش­ها بود هرچند کلیه تیمارها منجر به افت قابل ملاحظه ای از فلزات سنگین شدند . بطور کلی می­توان نتیجه گرفت استفاده از روش ترکیبی هیدروترمال- مایکروویو سبوس برنجی با خواص فیزیکوشیمیایی بهتری ارئه می­دهد.
کلیدواژه‌ها
اسید فیتیک
سبوس برنج
فلزات سنگین
مایکروویو
مواد معدنی
هیدروترمال

موضوعات

عنوان مقاله English

Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran

نویسندگان English

azin nasrollah zadeh 1
arman biati kalimani 2
1 Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran
2 Master of Food Science and Technology , Lahijan Branch, Islamic Azad University, Lahijan, Iran
چکیده English

Today, bran is considered a functional compound in the food industry. The aim study was to investigate different processing methods of rice bran to improve its physicochemical characteristics. Treatments were prepared in 12 groups, control (C0), 4 samples hydrothermal treated H1 and H2 (1 and 2 h at 30 °C, respectively), H3 and H4 (1 and 2 h at 80 °C, respectively), 4 samples microwave treated M1 and M2 (4 and 7 min at a 600 w, respectively), M3 and M4 ((4 and 7 min at a 600 w, respectively), 4 samples hydrothermal-microwave treated HM1 and HM2 (First, 1 and 2 h at 50 °C, respectively, then 4 min at 750 w), HM3 and HM4 (First, 1 and 2 h at 50 °C, respectively, then 7 min at 750 w). The results showed that the hydrothermal-microwave method was more effective in reducing phytic acid than the other two methods (p<0.05) so the HM4 treatment had the lowest amount of phytic acid (p<0.05). The color value test showed the lowest ΔE change was related to rice bran hydrothermal treated (H1 with ΔE equal to 6.36) (p<0.05). The hydrothermal-microwave process showed the highest retention of iron, zinc, and calcium (p<0.05). Most minerals were shown in HM1 (6.68, 1.56, and 106.43 ppm, respectively). The heavy metals test indicated that in all treatments, the number of heavy metals significantly decreased compared to the control (p<0.05). However, the microwave method was more effective than others (p<0.05). Therefore, it can be concluded that using the hydrothermal-microwave method provides better quality rice bran.

کلیدواژه‌ها English

Phytic acid
Rice bran
Heavy metals
Microwave
Minerals
hydrothermal
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