ارزیابی عملکرد صمغ دانه‌ی به در مقایسه با کربوکسی‌متیل‌سلولز بر خصوصیات رئولوژیکی، بافتی و حسی کلوچه بدون گلوتن(برنج-کینوا)

نویسندگان
نیلوفر محمدی 1
ماندانا طایفه 2
لیلی فدایی 1
مصطفی صادقی 3
آذین نصرالله زاده 2
1 دانش آموخته مقطع ارشد علوم و مهندسی صنایع غذایی
2 استادیار، گروه علوم و مهندسی صنایع غذایی
3 دانشیار، گروه زراعت، واحد لاهیجان
10.22034/FSCT.21.156.38
چکیده
بیماری سلیاک یک ناهنجاری خودایمنی بوده که افراد مبتلا، به سبب مصرف گلوتن دچار آسیب جدی در مخاط روده کوچک شده و در نتیجه آن کاهش جذب مواد مغذی رخ می‌دهد که می‌تواند منجر به کاهش وزن، کم‌خونی و سوتغذیه شود. حذف گلوتن از رژیم‌غذایی فرد مبتلا به عنوان راه حلی برای کنترل ومهار این ناهنجاری پیشنهاد می‌گردد. ﻟﺬا ﻫﺪف از ایﻦ ﭘﮋوﻫﺶ، بررسی امکان تولید کلوچه با جایگزینی آرد برنج و آرد کینوا به جای آرد گندم همراه با به کارگیری صمغ کربوکسی‌متیل‌سلولز (5/1 – 3 – 5 درصد ) و صمغ استخراج شده از دانه‌ی به (5/1 – 3 – 5 درصد ) به عنوان عوامل بهبوددهنده و ارزیابی تاثیر آنها در ویژگی‌های رئولوژیکی خمیر و صفات بافتی و حسی کلوچه می‌باشد. بر اساس نتایج بدست آمده مشخص گردید، که میزان ویسکوزیته با بالا رفتن میزان صمغ‌ها روندی افزایشی داشته است، به طوری که با افزودن غلظت آنها، افزایش ویسکوزیته حداکثر و نهایی و کاهش ویسکوزیته برگشت‌پذیری نسبت به نمونه شاهد مشاهده گردید. بعلاوه صمغ دانه‌به عملکرد موثرتری نسبت به صمغ کربوکسی‌متیل‌سلولز از خود نشان داد. به‌طوریکه تیمار حاوی صمغ دانه‌به به میزان 5درصد بیشترین میزان ویسکوزیته را در میان نمونه‌ها دارا است. همچنین افزودن هر دو نوع صمغ منجر به کاهش سفتی، افزایش فنریت و بهبود ویژگی‌های حسی شده است و بر اساس ارزیابی کلی نتایج تحقیق حاضر، تیمار حاوی 450 گرم آرد برنج، 50 گرم آرد کینوا و 5 درصد صمغ دانه‌به به عنوان بهترین تیمار پیشنهاد می‌گردد.
کلیدواژه‌ها
آرد برنج
صمغ به
کربوکسی‌متیل‌سلولز
کینوا

موضوعات

عنوان مقاله English

Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa

نویسندگان English

niloufar Mohammadi 1
Mandana Tayefe 2
leili fadayi 1
Mostafa Sadeghi 3
AZIN NASROLLAH ZADEH 2
1 Graduated in Food Science and and Technology
2 Assistant Professor, Department of Food Science and Technology
3 Associate professor, Department of Agronomy and Plant Breeding
چکیده English

Celiac disease is an autoimmune disorder which can cause serious damage to the mucous membrane of the small intestine due to the consumption of gluten, and as a result, there is a decrease in the absorption of nutrients, which can lead to weight loss, anemia and malnutrition. Removing gluten from the diet of the affected person is suggested as a solution to control and curb this abnormality. Therefore, the aim of this research is to investigate the possibility of producing cookies using rice flour, quinoa, carboxymethyl cellulose gum (1.5-3-5 percent) and gum extracted from the quince seed (1.5-3-5 percent) alone and evaluating its effect on the rheological characteristics of dough and textural properties of cookies. Based on the obtained results, it was determined that with the addition of gums, the viscosity increases compared to the control sample. Also by adding gums, Peak and Final viscosity increased and the setback viscosity decreased compared to the control sample. It was observed that the seed gum performed more effectively than showed carboxymethyl cellulose gum. So that the treatment with 5% quince gum has the highest viscosity among the samples. Furthermore the addition of both types of gum resulted in reduced hardness, increased springiness and improved sensory characteristics. Based on the overall evaluation of the results of the present study, sample number 7 containing 450 g rice flour, 50 g quinoa flour and 5% quince gum is recommended as the best treatment.

کلیدواژه‌ها English

Rice flour
Gum
Carboxymethyl cellulose
Quinoa
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