بررسی ویژگی‌های تغذیه‌ای، تکنولوژیکی و حسی قالب غذایی فشرده حاوی کینوای خام و فراوری شده

نویسندگان
آتوسا نوروزیان 1
معصومه مهربان 2
بهاره صحرائیان 2
1 کارشناسی ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران
2 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران
10.22034/FSCT.21.153.174
چکیده
قالب‌های غذایی فشرده به انتخاب اول مصرف‌کنندگان به عنوان جایگزینی برای میان‌وعده‌های ناسالم یا منابع انرژی سریع قبل از تمرین تبدیل شده‌اند. با توجه به نیاز روزافزون جامعه به این قبیل فراورده‌ها، هدف از این پژوهش، بررسی تأثیر استفاده از آرد کینوا به صورت خام و فراوری شده (پرک و برشته) و سطوح متفاوت آرد برنج (صفر، 15 و 30 درصد) بر ویژگی‌های فیزیکوشیمیایی (رطوبت، چربی، پروتئین، خاکستر، کربوهیدرات، کالری، حجم مخصوص، رنگ، فعالیت آبی و بافت) و حسی قالب غذایی فشرده بود. نتایج نشان داد که آرد کینوای فراوری شده ضمن بهبود کیفیت فراورده تولیدی منجر به کاهش رطوبت، چربی و فعالیت آبی (بیشترین مقدار بدست آمده 6/0 و کمترین مقدار بدست آمده 36/0 بود) و افزایش خاکستر و سفتی بافت شد و نمونه‌های حاوی آرد پرک کینوا بیشترین مقدار پروتئین (46/7-74/5) را داشتند. به علاوه فرآیند پرک کردن موجب کاهش کربوهیدرات و حجم مخصوص و برشته کردن موجب افزایش آن‌ها شد و تأثیر قابل توجهی بر تغییرات رنگ نمونه‌ها داشت. ارزیابی حسی نمونه ها نشان داد حضور آرد کینوای فراوری شده در فرمولاسیون در مقایسه با آرد خام در افزایش پذرش کلی فراورده های تولیدی موثر بود. در نهایت نمونه‌ی تولید شده با آرد پرک کینوا و حاوی 30 درصد آرد برنج با رطوبت 10/8 درصد، چربی 90/5 درصد، پروتئین 74/5 درصد، خاکستر 78/0 درصد، کربوهیدرات 47/79 درصد و کالری 97/393 کیلوکالری در 100 گرم) ضمن کسب بیشترین امتیاز پذیرش کلی، به عنوان بهترین فرمول انتخاب شد.
کلیدواژه‌ها
آرد برنج
آرد کینوا
برشته کردن
پرک کردن

موضوعات

عنوان مقاله English

Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa

نویسندگان English

Atoosa Nowrouzian 1
Masoomeh Mehraban sangatash 2
bahareh sahraiyan 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
چکیده English

Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.


کلیدواژه‌ها English

Flaking
Quinoa flour
Rice flour
Roasting
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