ارزیابی ویژگی های ماکروساختاری، عملکردی و رنگ میان وعده حجیم فیبری غنی شده با گل کلم تازه

نویسندگان
سمیه زرقانی 1
آرش کوچکی 1
Elnaz میلانی 2
1 دانشگاه فردوسی مشهد
2 جهاددانشگاهی
10.22034/FSCT.21.157.1
چکیده
در این پژوهش از فناوری اکستروژن به منظور تولید میان وعده با فیبربالا بر پایه گل کلم تازه، نشاسته ذرت و آرد ذرت استفاده شد. بدین منظور از طرح مرکب مرکزی چرخش پذیر و روش سطح پاسخ (RSM) اثر تیمارهای سرعت چرخش مارپیچ (120 تا 180 دور در دقیقه)، سطوح افزودن گل کلم تازه (15، 20، 25 درصد)، بر ویژگی های ماکروساختاری وعملکردی و رنگ شامل نسبت انبساط، تخلخل، حلالیت در آب، انحلال در آب و شاخص تغییرات رنگی میان وعده بررسی گردید. نتایج نشان داد، افزایش درصد گل کلم سبب افزایش شاخص جذب آب (05/0> P) و شاخص سفیدی (0001/0> P) شد و نیز باعث کاهش ضریب انبساط (0001/0> P) و تخلخل (0001/0> P) میان وعده شد و بر شاخص حلالیت در آب بی تاثیر بود. افزایش سرعت مارپیچ منجر به افزایش ضریب انبساط (0001/0> P) ، تخلخل (0001/0> P) و شاخص حلالیت در آب (0001/0> P) شد و شاخص سفیدی (0001/0> P) و جذب آب (05/0> P) را کاهش داد. نمونه بهینه با در نظر گرفتن بیشینه مقدار گل کلم، بیشینه شاخص جذب آب و نسبت انبساط، معادل مقدار گل کلم 25 درصد و سرعت چرخش 180 دور در دقیقه با مطلوبیت 81/0به دست آمد و پس از انجام آزمون برروی مقادیر پیش بینی شده نرم افزار، عدم معنی داری اختلاف میانگین میان نتایج آنالیز نمونه واقعی و مقادیر نمونه پیشگویی، مشاهده گردید و نیز مشاهدات پژوهش، بیانگر پتانسیل مطلوب میان وعده اکسترود برای برنامه غنی سازی بود.
کلیدواژه‌ها
میان وعده
تخلخل
شاخص حلالیت در آب
شاخص جذب آب
رنگ

موضوعات

عنوان مقاله English

Evaluation of macrostructural, functional and color characteristics of high fiber extruded snack enriched with fresh cauliflower

نویسندگان English

Somayeh zarghani 1
Arash Koocheki 1
الناز Mialni 2
1 Ferdowsi University
2 ACECR
چکیده English

In this research, extrusion technology was used to produce high-fiber snacks made from fresh cauliflower, corn starch, and corn flour. For this purpose, a central composite design and the response surface method (RSM) effects of various factors, including screw speed (120 to 180 rpm), cauliflower percentage (15%, 20%, 25%), and their impact on macrostructural, functional and color characteristics, such as expansion ratio, porosity, water solubility, water absorption index, and color changes of the snacks were investigated. The results demonstrated increasing the percentage of cauliflower increased the water absorption index (P<0.05) and whiteness index (P<0.0001) and also decreased the expansion ratio (P<0.0001) and porosity (P<0.0001) of the snack. It had no significant effect on the water solubility index. Increasing the screw speed led to an increase in the expansion ratio (P<0.0001), porosity (P<0.0001), solubility index in water(P<0.0001), and decreased whiteness index(P<0.0001) and water absorption index (P<0.05). The optimal sample was obtained by considering the maximum amount of cauliflower, the maximum water absorption index and the expansion ratio equivalent to the amount of cauliflower of 25% and the screw speed of 180 revolutions per minute with a desirability of 0.81 And after performing the test on the predicted values of the software, the non-significance of the average difference between the actual sample analysis results and the predicted sample values was observed, and The observations of the study indicate the promising potential of extruded snacks for enrichment purposes.

کلیدواژه‌ها English

Snack
Porosity
water solubility index
water absorption index
color
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