بررسی اثر آرد گندم سن‌زده و اسید آسکوربیک بر ویژگی‌های فیزیکوشیمیایی و حسی کلوچه سنتی زابلی

نویسندگان
نرگس میر 1
غلامحسین حقایق 2
محمد امین میری 3
بهاره صحرائیان 4
1 علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران.
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران
4 گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران.
10.22034/FSCT.22.158.254
چکیده
گندم سن‏زده یکی از ضایعات کشاورزی است که با ورود به چرخه انسانی کمک قابل توجهی به صنعت فراورده‏های پخت خواهد شد. از این رو در پژوهش حاضر، آرد گندم سن‏زده در سطوح 10، 20 و 30 درصد جایگزین آرد گندم سالم در فرمولاسیون کلوچه سنتی زابلی شد و برای جبران خسارات ناشی از سن‏زدگی از اسید آسکوربیک در سطوح 30 و 60 پی‏پی‏ام استفاده گردید. نتایج نشان داد میزان رطوبت، خاکستر، چربی، پروتئین، عدد فالینگ و عدد زلنی آرد گندم سالم و سن‏زده نتواست شاخص مناسبی برای تشخیص سن‏زدگی باشد. این در حالی بود که میزان گلوتن مرطوب و اندیس گلوتن از پارامترهای تاثیرگذار برای تشخیص و تفکیک گندم سالم و سن‏زده بودند و میزان گلوتن و اندیس گلوتن در نمونه آرد حاصل از گندم سالم بیشتر بود. همچنین نتایج نشان داد با جایگزینی آرد گندم سالم با سن‏زده از میزان رطوبت کلوچه‏ها کاسته شد. اسید آسکوربیک در حفظ رطوبت کلوچه‏ها طی فرایند پخت و پس از آن موفق عمل نمود. علاوه بر این براساس نتایج حاکی از آن بود که نمونه حاوی 10 درصد آرد گندم سن‏زده و 30 پی‏پی‏ام اسید آسکوربیک دارای بیشترین حجم مخصوص و کمترین سفتی بافت طی یک ماه نگهداری بود. حضور آرد گندم سن‏زده و اسید آسکوربیک در فرمولاسیون به ترتیب منجر به تیره‏ و روشن‏تر شدن رنگ نمونه‏ها شد. براساس امتیاز پذیرش کلی مشخص شد نمونه حاوی 10 درصد آرد گندم سن‏زده و 30 پی‏پی‏ام اسید آسکوربیک (اولویت اول)، نمونه شاهد (فاقد آرد گندم سن‏زده و اسید آسکوربیک) (اولویت دوم) و نمونه حاوی 20 درصد آرد گندم سن‏زده و 60 پی‏پی‏ام اسید آسکوربیک (اولویت سوم) سه نمونه برتر بودند. اما از آن جا که هدف کاربرد آرد گندم سن‏زده بود، نمونه‏های حاوی آرد گندم سن‏زده (اولویت اول و سوم) به عنوان بهترین نمونه‏ها به لحاظ ویژگی‏های تکنولوژیکی و حسی معرفی می‏شوند.
کلیدواژه‌ها
اسید آسکوربیک
زابل
کلوجه سنتی
گندم سن‌زده
ویژگی‌های تکنولوژیکی

موضوعات

عنوان مقاله English

Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie

نویسندگان English

narges Mir 1
Gholamhosein Haghaiegh 2
Mohammad amin Miri 3
bahareh sahraiyan 4
1 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
3 Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.
4 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
چکیده English

Bug-damage wheat is one of the agricultural wastes, which by entering the human cycle will significantly contribute to the industry of baking products. Therefore, in the present study, bug-damage wheat flour at levels of 10, 20 and 30% was replaced by healthy wheat flour in the formulation of traditional Zaboli cookies and ascorbic acid at levels of 30 and 60 pp was used to compensate. The results showed that the moisture, ash, fat, protein, Falling's number and Zeleny's number of healthy and bug-damage wheat flour could not be a suitable indicator to detect wheat. This was despite the fact that the amount of wet gluten and gluten index were effective parameters for distinguishing between healthy and healthy and bug-damage wheat, and the amount of gluten and gluten index was higher in the flour sample obtained from healthy wheat. Also, the results showed that by replacing healthy and bug-damage wheat flour, the moisture level of cookies decreased. Ascorbic acid was successful in maintaining the moisture of the cookies during the baking process and after. In addition, based on the results, it was indicated that the sample containing 10% bug-damage wheat flour and 30 ppm of ascorbic acid had the highest volume and the lowest firmness. The presence of bug-damage wheat flour and ascorbic acid in the formulation led to the darker and lighter color of the samples, respectively. Based on the overall acceptance score, it was determined that the sample containing 10% bug-damage wheat flour and 30 ppm ascorbic acid, the control sample and the sample containing 20% of bug-damage wheat flour and 60 ppm of ascorbic acid were the three best samples. But since the purpose of using bug-damage wheat flour, the samples containing bug-damage wheat flour are introduced as the best samples in terms of technological and sensory properties.

کلیدواژه‌ها English

Ascorbic acid
Zabol
Traditional cookies
Bug-damage wheat
technological properties
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