بررسی تاثیر بهبوددهنده آنزیمی بر کمیت و کیفیت کلوچه سنتی زابلی بر پایه آرد گندم سن‌زده با درجه استخراج متفاوت

نوع مقاله : پژوهشی اصیل

نویسندگان
1 کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل
2 استادیار گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاد دانشگاهى خراسان رضوى
10.48311/fsct.2025.83993.0
چکیده
هدف از انجام این پژوهش تولید کلوچه سنتی زابلی از آرد گندم سن‏زده با درجه استخراج 78، 88 و 96 درصد و طراحی یک بهبوددهنده اختصاصی برای این فراورده با استفاده از اسید آسکوربیک (003/0 درصد)، آنزیم زایلاناز (04/0 درصد)، امولسیفایرهای سدیم استئاروئیل 2-لاکتیلات (SSL) و استرهای مونو و دی گلیسرید تارتاریک اسید (داتم) (5/0 درصد) و قند الکلی سوربیتول (1 درصد) و در ادامه ارزیابی کمیت و کیفیت فراورده نهایی بود. نتایج نشان داد نمونه‏های سبوس‏دار و حاوی بهبوددهنده از میزان رطوبت بیشتری طی یک ماه نگهداری برخوردار بودند. با افزایش درجه استخراج آرد گندم سن‏زده سفتی بافت افزایش و حجم کلوچه‏ها کاهش یافت. این در حالی بود که حضور بهبوددهنده در فرمولاسیون نمونه‏های تولیدی در بهبود ویژگی‏های بافتی نقش موثری داشت. با افزایش درجه استخراج آرد از میزان مولفه‏های رنگی L* و b* کاسته و بر میزان a* افزوده و حضور بهبوددهنده در فرمولاسیون منجر به کاهش تیرگی سطح کلوچه‏ها شد. در نهایت براساس یافته‏ها مشخص شد در صورت عدم تمایل به استفاده از بهبوددهنده‏ها، نمونه تهیه شده از آرد گندم سن‏زده با درجه استخراج 78 درصد از بهترین ویژگی‏های کمی و کیفی برخوردار بود. این در حالی بود که با استفاده از بهبوددهنده طراحی شده امکان استفاده از 10 درصد سبوس در فرمولاسیون کلوچه سنتی زابلی (استفاده از آرد گندم سن‏زده با درجه استخراج 88 درصد) مهیا گردید و این نمونه با بیشترین امتیاز فرم و شکل، پوکی و تخلخل، قابلیت جویدن و سفتی و نرمی بافت به عنوان نمونه برتر در این پژوهش معرفی می‏گردد.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates

نویسندگان English

Narges Mir 1
bahareh sahraiyan 2
1 M.S, Department of Food Science and Technology, Faculty of Agriculture, University of Zabol
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch
چکیده English

This study aimed to produce Zabol traditional cookies from bug-damaged wheat flour with an extraction rate of 78, 88 and 96% and to design a specific improver for this product using ascorbic acid (0.003%), xylanase enzyme (0.04%), sodium stearoyl 2-lactylate (SSL) and tartaric acid mono- and diglyceride esters (DATEM) (0.5%) emulsifiers and sorbitol sugar alcohol (1%), and then to evaluate the quantity and quality of the final product. The results showed that the samples with bran and containing the improver had a higher moisture content during one month of storage. With increasing the extraction rates of bug-damaged wheat flour, the texture firmness increased and the specific volume of the cookies decreased. This was while the presence of the improver in the formulation of the produced samples played an effective role in improving the textural properties. By increasing the flour extraction rates, the amount of L* and b* values decreased and the amount of a* increased, and the presence of an improver in the formulation led to a decrease in the darkness of the surface of the cookies. Finally, based on the findings, it was determined that without the desire to use improvers, the sample prepared from bug-damaged wheat flour with an extraction rate of 78 percent had the best quantitative and qualitative properties. This was while the designed improver made it possible to use 10 percent bran in the formulation of Zabol traditional cookies (using bug-damaged wheat flour with an extraction rate of 88 percent). This sample with the highest score in form and shape, porosity, chewiness, and firmness and softness of texture is introduced as the superior sample in this study.

 

کلیدواژه‌ها English

Wholemeal flour
Texture
Extruded bran
Bug-damaged
Traditional cookies
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