بررسی اثر افزودن پودر هسته خرمای مضافتی و سبوس گندم بر ویژگی‌های فیزیکوشیمیایی، مکانیکی و حسی نان بروتچن

نویسندگان
حیدر جمعه 1
زهرا امام جمعه 2
1 پردیس بین المللی ارس، دانشگاه تهران
2 آزمایشگاه پدیده‌های انتقال، گروه علوم و صنایع غذایی، دانشگده کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران
10.22034/FSCT.22.161.1
چکیده
در این مطالعه، تأثیر افزودن پودر هسته خرمای مضافتی و سبوس گندم به عنوان منابع فیبر را بر پارامترهای کیفی نان بروتچن و خمیر مورد بررسی قرار گرفت. برای این منظور، مقادیر ویژگی‌های فیزیکی و شیمیایی (حجم، حجم مخصوص، وزن، رطوبت، خاکستر، پروتئین، فیبر رژیمی، فعالیت آبی، اندازه ذرات، درصد بیاتی، فالینگ نامبر، گلوتن، شاخص گلوتن، ته نشینی زلنی، ته نشینی تاخیری و بررسی رنگ پوسته و بخش مرکزی نان)، ویژگی‌های فارینوگراف و اکستنسوگراف خمیرهای تهیه شده، ویژگی‌های مکانیکی (پروفایل بافت نان) و ویژگی‌های حسی (ظاهر، رنگ، عطر و طعم،بافت) از نان تولید شده به همراه پودر هسته خرمای مضافتی (0، 5 و 10 درصد) و سبوس گندم (0، 5/2 و 5درصد) در دو زمان استراحت 90 و 180 دقیقه در طی مدت 7 روز نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که میزان جذب آب، زمان توسعه، پایداری، مقاومت در برابر کشش و حداکثر مقاومت خمیر با افزایش مقادیر پودر هسته خرمای مضافتی و سبوس گندم افزایش یافت. همچنین در درجه نرم شدن، انبساط پذیری و سطوح انرژی کاهش یافت. مقادیر *L و *a رنگ پوسته و بخش داخلی نان با افزودن پودر هسته خرما کاهش یافت(05/0<p). تغییر در درجه نرم شدن و مقادیر پایداری از نظر آماری معنی‌دار بود (05/0<p). افزودنی دو ماده یاد شده باعث ایجاد ساختار سفت‌تری در نمونه های نان شد و بیاتی نان را کاهش داد. مشاهده شد زمان استراحت 180 دقیقه نسبت به 90 نتایج بهتری در بافت و ویژگی‌های فیزیکی نان داشت (05/0<p). پذیرش حسی توسط توصیفگران اگرچه کاهش یافت (05/0<p) اما در درجه خوب قرار گرفت. نمونه DKP5%-B5%-FT3 بهترین عملکرد را در مجموع آزمون‌های مورد اشاره داشت. نتیجه این مطالعه نشان داد که حضور سبوس گندم و پودر هسته خرمای مضافتی نانی با کیفتی مناسب ارائه و به افزایش فیبر در رژیم غذایی کمک می‌کند.

 
کلیدواژه‌ها
نان بروتچن
پودر هسته خرما مضافتی
سبوس گندم
فیبر رژیمی
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread

نویسندگان English

Hayder Jumaah 1
Zahra Emam-Djomeh 2
1 Aras International Campus, University of Tehran
2 Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
چکیده English

This study investigated the effect of adding Mozafati date seed powder and wheat bran on the quality parameters of Brotchen bread and dough. For this purpose, the values ​​of physical and chemical characteristics (volume, specific volume, weight, moisture, ash, protein, dietary fiber, water activity, particle size, percentage of biota, Falling number, gluten, gluten index, zelenic sedimentation, delayed sedimentation) and examining the color of the crust and the central part of the bread), farinograph and extensograph characteristics of the prepared doughs, mechanical characteristics (texture profile analysis) and sensory characteristics (appearance, color, flavor, texture) of the bread produced with additional date kernel powder ( 0, 5, and 10 %) and wheat bran (0, 2.5, and 5%) were investigated in two resting periods of 90 and 180 minutes during 7 days of storage. The results showed that the amount of water absorption, development time, stability, tensile strength and maximum dough strength increased with the increase in the amount of added date kernel powder and wheat bran. It also decreased in softening degree, extensibility and energy levels. The values ​​of L* and a* color of the crust and the Crumb part of the bread decreased with the addition of PKP (p<0.05). The change in softening degree and stability values ​​was statistically significant (p<0.05). The addition of the two mentioned substances caused a firmer structure in the bread samples and reduced the staleness of the bread. It was observed that resting time of 180 minutes compared to 90 minutes had better results in texture and physical characteristics of bread (p<0.05). Although the sensory acceptance by the descriptors decreased (p<0.05), it was placed in a good grade. The result of this study showed that the presence of wheat bran and date kernel powder provides good quality bread and helps to increase fiber in the diet.

 

کلیدواژه‌ها English

Brotchen Bread
Palm Seed Powder
Wheat bran
Dietary fiber
Physicochemical Characteristics
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