مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی عملکرد ژل امولسیفایر و پلی ‌ال ‌ها بر بهبود خصوصیات تکنولوژیکی، حسی و ماندگاری دونات تخمیری بدون گلوتن

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده علوم و فن‏آوری ‏های نوین، واحد علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
2 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
3 گروه شیمی آلی، دانشکده شیمی دارویی، واحد علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
دونات از جمله میان‏وعده‏هایی می‏باشد که در رژیم غذایی افراد مختلف جامعه دیده می‏شود و بهبود خصوصیات این محصول همچون افزایش مدت زمان ماندگاری آن و حفظ نرمی بافت و تازگی با صرف کمترین هزینه و تغییرات در روش تولید سبب افزایش سودآوری برای تولیدکنندگان می‏گردد. از این‏رو در تحقیق پیش‏رو از امولسیفایرها و پلی‏ال‏های مختلف در فرمولاسیون دونات بدون گلوتن تخمیری استفاده شد. بدین منظور نمونه‏های ژل امولسیفایر حاوی امولسیفایرهای پلی سوربات 80، کربوکسی متیل سلولز و داتم هریک در سطح 1 درصد (بر اساس وزن آرد مصرفی)، تهیه شدند. همچنین از پلی‏ال سوربیتول و پروپیلن گلایکول به میزان 2 درصد (بر اساس وزن آرد مصرفی) و مخلوط دو پلی‏ال نیز به منظور بررسی اثر هم‏افزایی با نسبت برابر به فرمولاسیون دونات تخمیری بدون گلوتن اضافه شد و ویژگی‏های فیزیکوشیمیایی، خصوصیات حسی و ماندگاری فیزیکی و شیمیایی محصول تولیدی در یک طرح کاملاً تصادفی با آرایش فاکتوریل مورد ارزیابی قرار گرفت (05/0≥P). نتایج نشان داد که با افزودن ژل امولسیفایر حاوی کربوکسی متیل سلولز و پلی‏ال پروپیلن گلایکول به فرمولاسیون دونات تخمیری بدون گلوتن، میزان رطوبت، حجم مخصوص، تخلخل، مؤلفه L* پوسته محصول در مقایسه با سایر ژل امولسیفایرهای مورد استفاده افزایش بیشتری یافت. این در حالی بود که ژل امولسیفایر مذکور از قابلیت بیشتری در کاهش میزان مؤلفه a* پوسته، سفتی بافت (در هر سه بازه زمانی دو ساعت، روز سوم و روز هفتم پس از پخت) و میزان جذب روغن نمونه‏های دونات بدون گلوتن برخوردار بود. در خصوص ارزیابی خصوصیات حسی نیز نتایج نشان داد نمونه حاوی کربوکسی متیل سلولز و پروپیلن گلایکول از امتیاز رنگ، بافت، طعم و پذیرش کلی بیشتری نسبت به سایر نمونه‏ها برخوردار بود.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut

نویسندگان English

Mirzaie Moghaddam Zahra 1
fariba naghipour 2
Alireza Faraji 3
1 M.Sc Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
3 Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
چکیده English

Doughnut is one of the snack foods that can be seen in the diet of different people and improving the characteristics of this product, such as increasing its shelf life and maintaining the softness of the texture and freshness, with minimal cost and changes in the production method will increase profitability for producers. So in the present research, different emulsifiers and polyols were used in the formulation of fermented gluten-free doughnut and the characteristics of the manufactured product were evaluated to be able to conclude that the type of additive and their combination what effect did it have on the quality of this popular snack. Gel emulsifier containing polysorbate 80, carboxymethyl cellulose and DATEM in 1% w/w (Based on rice flour) was prepared. Also, polyols of sorbitol and propylene glycol were added to the formulation of gluten-free fermented doughnut in an amount of 2% w/w of the flour used in the formulation and the mixture of two polyols was also added to the formulation of gluten-free fermented doughnut in order to investigation of the synergistic effect and physicochemical and sensorial properties and physical and chemical shelf life of the product were evaluated in a completely randomized design with factorial arrangement (P≥0.05). Results showed by adding gel emulsifier containing carboxymethyl cellulose and propylene glycol to the gluten-free fermented doughnut formulation, the amount of moisture, specific volume, porosity, L* value of the shell of the product increased further compared to other gels emulsifier used. It is while mentioned gel emulsifier has a greater ability to reduce the amount of a* value of the shell, the hardness of the texture (in each of the three time periods of two hours, the third day and the seventh day after baking) and the oil absorption of gluten-free doughnut samples.

 

کلیدواژه‌ها English

Fermented doughnut
Gluten-Free
Additives
Staling
Shelf life
 
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