تعیین ویژگی تکنولوژیکی، حسی و تغذیه ای پودینگ فوری بر پایه آرد کامپوزیت کنجاله بادام- جو دوسر و پودر شیره انگور

نویسندگان
ندا هاشمی 1
الناز میلانی 2
1 مدرس دانشگاه جامع علمی کاربردی، مرکز گردشگری و هتلداری پردیسان
2 پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی
10.22034/FSCT.21.153.128
چکیده
تولید پودینگ فوری غذای کودک از پرطرفدارترین موضوعات پژوهشی به شمار می رود. گرانول سازی روش مطلوب برای تولید فراورده های غذایی فوری است. نگهداری آسان، انحلال و مدت ماندگاری بالاتر از محاسن گرانول به شمار می‌روند. آرد کامل و مواد غنی از فیبر در کنار جایگزینی شکر با ترکیبات شیرین کننده طبیعی، راهکار عملیاتی برای کاهش اثرات نامطلوب در رژیم غذایی پرکالری است. در این پژوهش بر پایه طرح آماری مخلوط تاثیر سطوح گرانول بافت داده شده بادام-جودوسر (65-70%)، پودر شیره انگور (25-30%) و شکر (0-5%) بر ویژگی های فیزیکوشیمیایی، روشنی رنگ، فعالیت امولسیون کنندگی، ثبات امولسیون، اندازه ذرات، تغییرات قند خون و پارامتر حسی ف پودینگ تولیدی بررسی گردید. مطابق نتایج بهینه یابی به منظور دارابودن ظرفیت امولسیون کنندگی، ثبات امولسیون، میزان روشنی رنگ و پذیرش کلی82/65، 16/64 و75/3 و 89/89، فرمولاسیون پودینگ فوری شامل 9/69 درصد گرانول کنجاله بادام- جو دوسر، 9/26درصد پودر شیره انگور و 13/3درصد شکر تعیین گردید. نوسانات قند خـون پس از 120 دقیقه از مصرف نمونه بهینه، بطور معنی داری کمتر از مصرف کنندگان قند گلوکز بود. بطور کلی ادغام تکنولوژی‌های اکستروژن، فوم مت و گرانولاسیون جهت تولید غذای فوری کودک، ایده‌ای نوآورانه برای توسعه فناوری فراورده های غذایی سالم قلمداد می گردد.
کلیدواژه‌ها
پودینگ فوری
بادام
شیره انگور
قند خون

موضوعات

عنوان مقاله English

Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake- oatmeal and grape syrup powder

نویسندگان English

NEDA HASHEMI 1
الناز Milani 2
1 University of Applied Science and Technology, Center of Pardisan Hospitality and tourism management
2 Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran
چکیده English

The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high-fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high-calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65-70%), grape juice powder (25-30%) and sugar (0-5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology.

کلیدواژه‌ها English

instant porridge
Almond
Grape syrup
Emulsion stability
blood sugar
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