جایگزینی آرد گندم با آرد پوست هندوانه در تولید نان باگت

نویسندگان
گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران
چکیده
امروزه استفاده از ضایعات محصولات کشاورزی جهت به حداکثر رساندن دستیابی به مواد مغذی بسیار مورد توجه قرار گرفته است. در این پژوهش، اثر افزودن آرد پوست هندوانه در مقادیر 5/2، 5، 5/7 و 10 درصد به آرد گندم بر خواص فیزیکوشیمیایی، رئولوژیکی و حسی نان باگت مورد بررسی قرار گرفت. ویژگی‌های شیمیایی (رطوبت، پروتئین، خاکستر، pH و اسیدیته) آرد و نان مورد ارزیابی قرار گرفت. آزمون‌های رئولوژیکی ، خصوصیات فیزیکی، بافتی، شاخص های رنگی و ویژگی‌های حسی محصول نهایی اندازه گیری شد. نتایج نشان داد رطوبت در آرد پوست هندوانه بیشتر از آرد گندم است. میزان فیبر، خاکستر و پروتئین با افزایش میزان آرد پوست هندوانه افزایش یافت. رطوبت نان به دلیل ظرفیت بالای جذب آب فیبرهای موجود در آرد پوست هندوانه افزایش پیدا کرد. در آزمون‌های فارینوگراف مشخص شد که جذب آب خمیر با افزایش میزان آرد پوست هندوانه افزایش یافته و الاستیسیته خمیر کاهش یافت. دانسیته نان با افزایش پودر پوست هندوانه افزایش و حجم مخصوص نان کاهش یافت، که ممکن است به دلیل کاهش توانایی گازدهی خمیر و کاهش حجم نهایی باشد. از نظر ویژگی‌های حسی، نمونه‌های (5/2 %) و (5%) بالاترین امتیازها را در طعم و پذیرش کلی دریافت کردند. این پژوهش نشان داد که افزودن آرد پوست هندوانه می‌تواند به بهبود ارزش تغذیه‌ای نان کمک کند، اما باید به کاهش حجم نان و الاستیسیته خمیر توجه داشت.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Substitution of wheat flour with watermelon peel flour in the production of baguette bread

نویسندگان English

Matineh Coloup
Hojjat Karazhiyan
Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran,
چکیده English

Today, the use of agricultural product waste to maximize the availability of nutrients is highly considered. In current research, the effect of adding watermelon peel flour at levels of 2.5, 5, 7.5, and 10 % w/w to wheat flour on the physicochemical, rheological, and sensory properties of baguette bread was investigated. The experiments included the evaluation of chemical characteristics (moisture, protein, fibre, ash content, pH, and acidity) of the flour and bread, rheological properties, physical properties, textural attributes, color indices and sensory characteristics. The results showed that moisture in watermelon peel flour was higher than in wheat flour. Fiber, protein and ash content increased with the addition of watermelon peel flour. Bread moisture increased due to the high-water absorption capacity of fibres in watermelon peel flour. Farinograph tests indicated that water absorption in the dough increased with higher levels of watermelon peel flour, while dough elasticity decreased. Bread density increased and specific volume decreased, which may be due to reduced gas retention capacity and a decrease in final volume. In terms of sensory attributes, samples (2.5%) followed by (5%) received the highest scores for taste and overall acceptability. This study showed that adding watermelon peel flour can enhance the nutritional value of bread, but attention should be paid to the decrease in bread volume and dough elasticity.

کلیدواژه‌ها English

watermelon peel flour
Wheat flour substitute
Rheological properties
textural attributes
Baguette bread
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