بهینه سازی تولید نان باگت حاوی آرد بلوط و ارزیابی ویژگی های بافتی و حسی آن

نویسندگان
علی فروهر 1
حامد صابریان 2
محسن ابراهیمی همتی کیخواه 3
1 عضو گروه پژوهشی فرآوری پسماند و ضایعات کشاورزی، جهاد دانشگاهی واحد صنعتی اصفهان، اصفهان
2 استادیار گروه پژوهشی فرآوری پسماند و ضایعات کشاورزی، جهاد دانشگاهی واحد صنعتی اصفهان، اصفهان
3 دانشجوی دکتری، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان
10.22034/FSCT.21.154.1
چکیده
بلوط دارای ترکیبات پلی­فنولی و املاح سودمند می‌باشد که استفاده از آن در محصولات غذایی موجب افزایش ارزش غذایی محصولات تولید شده، ایجاد ارزش افزوده برای این میوه جنگلی و درنهایت، حفظ اراضی و جنگل‌های بلوط می‎شود. هدف از این تحقیق، غنی سازی نان باگت با استفاده از آرد بلوط بود. تأثیر جایگزینی 10 تا 30 درصد آرد بلوط با آرد گندم، به همراه 1 تا 4 درصد گلوتن بر خصوصیات کیفی نان تولید شده، بررسی شد. بهینه‌سازی فرمولاسیون نان بر اساس طرح سطح پاسخ انجام شد. نتایج نشان داد که استفاده از آرد بلوط منجر به افزایش سفتی در نان می‌گردد و افزودن گلوتن، بخشی از این اثر را تعدیل می‌کند. سفتی اولیه و حجم مخصوص نان‎های دارای کمترین و بیشترین میزان آرد بلوط به ترتیب در محدوده 31/7 تا 10/9 نیوتن و 94/2 تا 70/3 سانتی­متر مکعب بر گرم به‎دست آمد. نتایج پردازش تصویر مرکز نان نشان داد که با افزایش درصد آرد بلوط، درصد تخلخل به شکل معنی‌داری کاهش یافت، هرچند که افزودن گلوتن، تخلخل را به­­طور معنی­داری (05/0>P) افزایش داد. همچنین مشخص شد که افزودن آرد بلوط، باعث کاهش روشنایی (L*) مغز و پوسته نان گردید. در نهایت از نظر مصرف­کننده، فرمول بهینه که دارای 10 درصد آرد بلوط و 4 درصد گلوتن بود، با امتیاز 83/4 نسبت به نمونه فاقد آرد بلوط با امتیاز 08/4، دلپذیرتر تشخیص داده شد. بنابراین، می‎توان معایب نان حاوی آرد بلوط را با افزودن گلوتن برطرف نمود و حتی به نان با پذیرش کلی مطلوبتر نسبت به نان گندم دست یافت.
کلیدواژه‌ها
آرد بلوط
نان
ویژگی‌های حسی
ویژگی‌های بافتی

موضوعات

عنوان مقاله English

Optimization of producing baguette bread containing acorn flour and evaluating its characteristics

نویسندگان English

Ali Forouhar 1
جهاد دانشگاهی واحد صنعتی اصفهان saberian 2
Ebrahimi ابرهیمی همتی کیخا 3
1 Researcher of Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology Branch, Isfahan
2 Assistant Professor of Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology Branch, Isfahan
3 Ph.D. student, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan
چکیده English

In addition to the nutrients, acorn fruits contain a large amount of Polyphenolic compounds. For this reason, acorn can be considered as a suitable raw material for making bread and sweets. The use of acorn flour in food products leads to enhancing their nutritional value, creating added value for this forest fruit and then, helps to preserve oak lands and forests. Therefore, the purpose of this research was to enrich bread using acorn flour. So, the effect of replacing 10-30% acorn flour with wheat flour along with 1-4% gluten on the quality characteristics of the produced bread was investigated. Optimization of bread formula was done based on response surface method. The results showed that the use of acorn flour leads to an increase in hardness in bread and the addition of gluten moderates part of this effect. The initial hardness and specific volume of the samples were obtained in the range of 7.31 to 9.1 N and 2.94 to 3.7 cm3/g corresponding to the samples with the lowest and highest amount of acorn flour. The results of image processing of bread crumb showed that with the increase in the percentage of acorn flour usage, the percentage of porosity decreased significantly, although the porosity value was increased by the addition of gluten (p<0.05). It was also found that the addition of acorn flour caused a decrease in the brightness of the crumb and crust of the bread. Finally, the optimized formula with 10% acorn flour and 4% gluten was more accepted by the panel taste, with a score of 4.83, compared to the sample without acorn flour, which scored 4.08. Therefore, it is possible to remove the disadvantages of bread containing oak flour by adding gluten and even achieve bread with a more favorable overall acceptance than wheat bread.

کلیدواژه‌ها English

Acorn flour
Bread
Texture analysis
Sensory analysis
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