بررسی امکان افزایش ماندگاری دونات تخمیری با استفاده از فیلم ‌های خوراکی سلولزی

نویسندگان
Mehdi Davoodi 1
مهدی کریمی 1
فریبا نقی پور 2
علیرضا رحمانیان 3
1 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
3 شرکت صنایع غذایی رضوی، خراسان رضوی، مشهد، ایران
10.22034/FSCT.22.163.242
چکیده
بیاتی محصولات صنایع پخت به دو دسته بیاتی پوسته و مغز محصول تقسیم می‏شود که معمولاً در اثر انتقال رطوبت از مغز به پوسته صورت می‏گیرد. استفاده از رومال‏‏ها در محصولی نظیر دونات تخمیری به دلیل ایجاد یک فیلم پوششی بر روی محصول از بیاتی پوسته جلوگیری می‏نماید. از این‏رو هدف از انجام این تحقیق بررسی تأثیر استفاده از رومال تهیه شده با دو هیدروکلوئید کربوکسی متیل سلولز و هیدروکسی پروپیل متیل سلولز در سطوح صفر، 3/0 و 5/0 بر خصوصیات نمونه‏های دونات تخمیری بود. نتایج نشان داد که نمونه حاوی 5/0 درصد هیدروکسی پروپیل متیل سلولز از بیشترین و نمونه شاهد از کمترین میزان رطوبت برخوردار بود. ذکر این نکته ضروری است که رطوبت تمامی نمونه­های دونات تولیدی در محدوده مجاز استاندارد ملی ایران قرار داشتند. از سوی دیگر کمترین و بیشترین میزان روغن به ترتیب در دو نمونه رومال شده با 5/0 درصد هیدروکسی پروپیل متیل سلولز و نمونه شاهد گزارش گردید. با بررسی خصوصیات تکنولوژیکی مشاهده شد که استفاده از رومال 5/0 درصد هیدروکسی پروپیل متیل سلولز سبب افزایش میزان حجم مخصوص، تخلخل و روشنایی پوسته (مؤلفه L*) و کاهش میزان قرمزی (مؤلفه a*) و زردی (مؤلفه b*) پوسته دونات و همچنین عدد پراکسید در مقایسه با نمونه فاقد رومال شد. ارزیابی بافت و خصوصیات حسی طی مدت زمان نگهداری گویای بیشترین میزان نرمی و مقبولیت حسی نزد مصرف‏کننده در تیمار رومال شده با هیدروکسی پروپیل متیل سلولز به میزان 5/0 درصد بود. بنابراین استفاده از رومال تهیه شده از مشتقات سلولز به عنوان یکی از ترکیبات ایمن و در دسترس در افزایش ماندگاری و بهبود خصوصیات تکنولوژیکی این میان وعده پرمصرف توصیه می‏گردد.
کلیدواژه‌ها
دونات تخمیری
میان وعده
رومال
جذب روغن
ماندگاری

موضوعات

عنوان مقاله English

Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films

نویسندگان English

Mehdi Davoodi 1
Mahdi Karimi 1
فریبا Naghipour 2
Alireza Rahmanian 3
1 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
3 Razavi Food Industry Company, Razavi Khorasan, Mashhad, Iran
چکیده English

The staleness of bakery products is divided into two categories: crust and crumb staleness, which usually occurs due to moisture transfer from the crumb to the crust. The use of glaze in a product such as fermented doughnuts prevents crust staleness by creating a coating film on the product. Therefore, the purpose of this study was to investigate the effect of using glaze prepared with two hydrocolloids, Carboxymethyl Cellulose (CMC) and Hydroxypropyl Methyl Cellulose (HPMC), at levels of 0, 0.3, and 0.5 % on the characteristics of fermented doughnut. The results showed that the sample containing 0.5 % HPMC had the highest moisture content and the control sample had the lowest. It is important to note that the moisture content of all produced doughnut samples was within the standard allowable range. On the other hand, the lowest and highest oil content were reported in the samples coated with 0.5 % HPMC and the control sample, respectively. By examining the technological properties, it was observed that the use of a 0.5% HPMC increased the specific volume, porosity and brightness of the crust (L* value) and reduced the redness (a* value) and yellowness (b* value) of the doughnut crust, as well as the peroxide value, compared to the sample. By examining the texture and sensory properties during storage, the highest level of softness and sensory acceptance by the consumer was observed in the sample treated with 0.5% HPMC. Therefore, the use of glaze made from cellulose derivatives is recommended as one of the safe and available ingredients to increase the shelf life and improve the technological properties of this widely consumed snack.

کلیدواژه‌ها English

Fermented Doughnut
Snack
Glaze
Oil absorption
shelf life
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