بررسی پتانسیل استفاده از آرد کینوا در تهیه دسر لبنی فراسودمند

نویسندگان
نادیا آریاپور
محمد حجتی
حسین جوینده
محمد نوشاد
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.21.157.205
چکیده
کینوا، شبه غله‌ای با ارزش غذایی ویژه است که غنی از پروتئین، کربوهیدرات، مواد معدنی، اسیدهای چرب غیراشباع، ویتامین‌ها و فیبر می‌باشد. با توجه به ارزش غذایی بالای آرد کینوا، این پژوهش با هدف تولید یکی از دسرهای لبنی پر طرفدار ایرانی به‌نام فرنی، با استفاده از آرد کینوا انجام شد. بدین منظور، نسبت آرد کینوا به آرد برنج (۶۰،۴۰،۲۰،۰ درصد) به مخلوطی از شیر گاو و شیر گاومیش (0، ۵۰ و ۱۰۰ درصد) و شکر اضافه شد و پس از حرارت‌دهی تا رسیدن به قوام مورد نظر و سرد شدن در ظرف‌های کوچک بسته‌بندی و به مدت ۱۴ روز در یخچال نگهداری شد. آزمون‌های فیزیکوشیمیایی و حسی نمونه‌ها طی 14 روز نگهداری انجام شد. نتایج به دست آمده توسط نرم افزار SPSS و مقایسه میانگین‌ها با آزمون دانکن در سطح اطمینان 9۵ درصد انجام شد. نتایج نشان داد با جایگزینی آرد برنج با آرد کینوا، مقادیر ماده خشک، خاکستر، چربی، اسیدیته، ظرفیت نگهداری آب، شدت قرمزی (a*)، سفتی، چسبندگی و پذیرش بافت نمونه‌های دسر افزایش پیدا کرد. از طرفی مقادیر pH، شدت زردی (b*) و پذیرش عطر و مطلوبیت نمونه‌های دسر کاهش یافت. اما با افزایش درصد جایگزینی آرد برنج با آرد کینوا، مقدار شدت روشنایی (L*)، پذیرش رنگ، پذیرش طعم و پذیرش کلی کاهش پیدا کرد. از طرفی دیگر مقادیرpH ، ظرفیت نگهداری آب، سفتی، شدت روشنایی (L*)، رنگ ظاهری، عطر و مزه، بافت و پذیرش کلی کاهش پیدا کرد. به طور کلی نتایج این تحقیق نشان داد به منظور غنی‌سازی فرنی، می‌توان تا ۴۰ درصد آرد برنج را با آرد کینوا جایگزین کرد.
کلیدواژه‌ها
دسر لبنی
فرنی
شیرگاومیش
آرد کینوا
ارزیابی حسی

موضوعات

عنوان مقاله English

Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert

نویسندگان English

Nadiya Ariapour
Mohammad Hojjati
Hossein Jouyandeh
Mohammad Noshad
Agricultural Sciences and Natural Resources University of Khuzestan,
چکیده English

Quinoa, a nutritionally valuable pseudocereal, is rich in protein, carbohydrates, minerals, unsaturated fatty acids, vitamins, and fiber. Considering the high nutritional value of quinoa flour, this study aimed to produce Ferni (which is Porridge in English), a popular Iranian dairy dessert, using quinoa flour. For this purpose, quinoa flour (0, 20, 40, and 60%) was added to a mixture of cow's milk and buffalo milk (0, 50, and 100%) and sugar. The mixture was heated until the desired consistency was reached and then cooled in small containers and stored in the refrigerator for 14 days. Physicochemical and sensory tests were performed on the samples during storage. The results were analyzed using SPSS software and Duncan's test for mean comparison at a 95% confidence level. The results showed that with the replacement of rice flour with quinoa flour, the dry matter, ash, fat, acidity, water holding capacity, redness intensity (a*), firmness, stickiness, and texture acceptance of the dessert samples increased. On the other hand, the values of pH, yellowness intensity (b*), and odor and flavor acceptance of the dessert samples decreased. But, with increasing percentage of replacement of rice flour with quinoa flour, the values of lightness intensity (L*), color acceptance, taste acceptance, and overall acceptance decreased. On the other hand, the values of pH, water holding capacity, firmness, lightness intensity (L*), appearance color, odor and flavor, texture, and overall acceptance decreased. In conclusion, the results of this study suggest that up to 40% of rice flour can be replaced with quinoa flour to enrich Ferni.

کلیدواژه‌ها English

Dairy dessert
buffalo milk
Quinoa flour
Sensory evaluation
Ferni
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