ارزیابی خصوصیات تکنیکی-عملکردی، ضدقارچی و حسّی نان نیمه حجیم حاوی خمیرترش آرد شلتوک برنج با استارتر غالب لاکتوباسیلوس اسیدوفیلوس در طول مدت ماندگاری

نویسندگان
عباس عابدفر
علیرضا مهرگان نیکو
عضو هیات علمی دانشگاه گیلان، رشت، ایران
10.22034/FSCT.22.161.151
چکیده
آگاهی و تقاضای روزافزون مصرف­کنندگان برای تولید محصولات غذایی سالم فاقد افزودنی­های شیمیایی در توسعه غذاهای کاربردی و استراتژیک اثرات چشمگیری داشته است. در این مطالعه بعد از شناسایی کنسرسیوم غالب باکتریایی خمیرترش آرد شلتوک برنج (L. acidophilus FA690130) و تعیین نقطه بهینه کنترل تخمیر با عملکرد بالقوه خمیرترش متناسب با مدل­های برازش شده با ضریب صحت و اطمینان بیش از 78 درصد، به ارزیابی خصوصیات تکنیکی-عملکردی، ضدقارچی و حسّی نان نیمه حجیم خمیرترشی در طول مدت ماندگاری 7 روز پرداخته شد. آنالیز واریانس و مقایسه میانگین تمام آزمون­های کیفی و تکنیکی-عملکردی نمونه­های نان محتوی خمیرترش شلتوک برنج در طول مدت ماندگاری در مقایسه با نمونه شاهد در سطح 5 درصد اختلاف معنی­داری را نشان دادند (P<0.05). کاهش فعالیـت آبی و اتصالات عرضی در نمونه نان خمیرترشی در مقایسه با نمونه شاهد در طول مدت ماندگاری سبب کاهش افت رطوبت (بترتیب 4 و 10 درصد) و رهایش آهسته­تر محتوی رطوبت مغز و پوسته در مقایسه با آن شد. حجم مخصوص و تخلخل در طول مدت ماندگاری روند نزولی داشت، همچنین شاخص­های رنگی، برایند رنگ کل، شاخص قهوه­ای شدن، زردی و سفیدی و خصوصیات ضد قارچی در مقایسه با نمونه شاهد اختلاف مشهودی داشت. خصوصیات بافتی بعنوان نرخی از بیاتی در طول مدت ماندگاری در مقایسه با نمونه کنترل روند مطلوب­تری را نشان داد. در نهایت تاثیر هدایت تخمیر خمیرترش در طول مدت ماندگاری سبب بهبود  ژلاتینه شدن و واگشتگی، خصوصیات حسّی و ضد قارچی نمونه نان گردید.
کلیدواژه‌ها
خمیرترش شلتوک برنج
لاکتوباسیلوس اسیدوفیلوس
مدت ماندگاری
خصوصیات تکنیکی-عملکردی
ویژگی ضد قارچی

موضوعات

عنوان مقاله English

Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life.

نویسندگان English

Abbas Abedfar
Alireza Mehregan Nikoo
Department of Food Science & Technology, University of Guilan, Rasht, Iran
چکیده English

The development of functional and strategic foods has been greatly influenced by increasing consumer awareness and demand for healthy foods without chemical additives. In this research, after identifying the dominant bacterial consortium of rice paddy flour sourdough (L. acidophilus FA690130) and determining the optimal fermentation control point with the potential performance of sourdough according to the fitted models with an accuracy and reliability coefficient of more than 78%, to evaluate the techno-functional characteristics, anti-fungal and sensory properties of sourdough semi-bulk bread during the shelf life of 7 days were studied. The decrease in water activity and cross-linking in the sourdough bread sample compared to the control sample during shelf-life resulted in a decrease in moisture loss (4% and 10% respectively) and a slower release of moisture content in the core and crust compared to the control. The specific volume and porosity showed a decreasing trend over the shelf life and the TCD color indices, BI index, YI and WI and anti-fungal properties were significantly different from the control sample. Compared to the control sample, the texture characteristics as the staling rate during shelf life showed a more favorable trend. Finally, the effect of controlling sourdough fermentation during shelf-life improved the gelatinization and spreadability, sensory and anti-fungal properties of the bread sample.

کلیدواژه‌ها English

Rice husk sourdough
L. acidophilus
shelf life
technical and functional properties
Antifungal properties
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