بهینه سازی فرمولاسیون بیسکوئیت فاقد گلوتن با استفاده از شیره خرما و پودر هسته خرما

نویسندگان
عذرا حاج علی بکلو 1
فروغ محترمی 2
آرش قیطران پور 3
محسن اسمعیلی 4
1 دانش آموخته
2 دانشیار
3 هیات علمی
4 استاد
10.22034/FSCT.22.161.198
چکیده
بیماران سلیاکی اعتماد بیشتری به محصولاتی مانند بیسکوئیت‌‌ها و کراکر‌ها به عنوان منبع کربوهیدرات دارند. از این‌رو این مطالعه به بررسی و بهینه‌سازی بیسکوئیت فاقد گلوتن با استفاده از شیره خرما و پودر هسته خرما پرداخته است. شکر مصرفی در سطوح 20،0، 30، 40 و 60 درصد به‌وسیله شیره خرما و آرد برنج در سطوح 0، 10، 13 و 20 درصد به‌وسیله پودر هسته خرما جایگزین گردیدند. بیسکوئیت‌های فاقد گلوتن از لحاظ خواص بافتی خمیر و بیسکوئیت و خواص فیزیکو شیمیایی بیسکوئیت شامل ضریب پخش، رطوبت، فعالیت آبی، رنگ، فعالیت آنتی اکسیدانی، فیبرکل، قندکل، چربی و پروتئین بر اساس روش‌های استاندارد مورد ارزیابی قرار گرفتند. برای تعیین بهترین سطوح جایگزینی شیره خرما و پودر هسته خرما، ارزیابی حسی با استفاده از آزمون هدونیک 5 نقطه ای و ارزیابی احساس دهانی با استفاده از نرم افزار سنسومیکر انجام گرفت. در نهایت ترکیب بهینه پیشنهادی تولید و ویژگی های بافتی و فیزیکوشیمیایی شامل سفتی، فیبرکل، قندکل، چربی،پروتئین، خاکستر،pH، رطوبت، فعالیت آبی، رنگ، فعالیت آنتی‌اکسیدانی اندازه گیری و با نمونه شاهد مقایسه شد. جایگزینی آرد برنج با پودر هسته خرما و همچنین جایگزینی شکر با شیره خرما، سفتی و ارتجاعیت خمیر را افزایش داد. در ارتباط با ویژگی های بافتی بیسکوئیت های فاقد گلوتن، سفتی با افزایش سطوح پودر هسته خرما و شیره خرما به طور معناداری افزایش پیدا کرد. در مورد ویژگی های حسی نیز باید اظهار داشت که، جایگزینی آرد برنج با پودر هسته خرما و همچنین شکر با شیره خرما بر روی طعم، تردی و رنگ تاثیر معناداری داشت.

 
کلیدواژه‌ها
: بیسکوئیت
بدون گلوتن
شیره خرما
پودر هسته خرما
سنسومیکر

موضوعات

عنوان مقاله English

Optimizing gluten-free biscuit formulation using date syrup and date kernel powder

نویسندگان English

Ozra Hajalibaklo 1
Forogh Mohtarami 2
Arash Ghaitaranpour 3
Mohsen Esmaiili 4
1 Graduated student
2 associate professor
3 Faculty member
4 professor
چکیده English

It appears that celiac patients have more trust in products like biscuits and crackers as sources of carbohydrates. Therefore, this study focused on evaluating and optimizing gluten-free biscuits using date syrup and date seed powder. Sugar levels at 20%, 30%, 40%, and 60% were replaced by date syrup, while rice flour levels at 0%, 10%, 13%, and 20% were substituted with date seed powder. Gluten-free biscuits were assessed based on the dough's textural properties, as well as the biscuits' physicochemical properties, including spread ratio, moisture, water activity, color, antioxidant activity, total fiber, total sugar, fat, and protein, using standard methods. Sensory evaluation was conducted with a 5-point hedonic test, and mouthfeel was assessed with Sensomaker software to determine the optimal replacement levels for date syrup and date seed powder. Finally, the proposed optimized formulation was produced, and textural and physicochemical properties, including firmness, total fiber, total sugar, fat, protein, ash, pH, moisture, water activity, color, and antioxidant activity, were measured and compared with a control sample. Replacing rice flour with date seed powder and sugar with date syrup increased the dough’s firmness and elasticity. Regarding the textural properties of gluten-free biscuits, firmness significantly increased with higher levels of date seed powder and date syrup. For sensory characteristics, replacing rice flour with date seed powder and sugar with date syrup had a significant effect on taste, crispness, and color.

 

کلیدواژه‌ها English

Biscuits
Gluten free
Date syrup
Date kernel powder
Sensomaker
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