مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی ویژگی‌های فیزیکو- شیمیایی، حسی و بافت برنج (رقم هاشمی) اکسترود تولید شده با صمغ‌های کربوکسی متیل سلولز و خرنوب

نوع مقاله : پژوهشی اصیل

نویسندگان
1 گروه علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 گروه مهندسی شیمی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران.
4 گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
10.48311/fsct.2026.83960.0
چکیده
 هدف از فرآیند اکستروژن، تولید محصولاتی با شکل، بافت، رنگ و طعم متفاوت به منظور ایجاد تنوع در غذاهای روزمره و همچنین تامین ریزمغذی‌ها است. استفاده از هیدروکلوئیدها به منظور بهبود ویژگی‏های بافتی و عملکردی فرآورده‌های روزن‌رانی شده مرسوم می‌باشد لذا در این پژوهش تاثیر صمغ‌های لوکاست و کربوکسی متیل سلولز در سطوح (5/0، 75/0 و 1 درصد) به تنهایی و به‌صورت ترکیبی، بر ویژگی‌های فیزیکو-شیمیایی، بافت و حسی برنج اکسترود شده بررسی شد. طبق نتایج مربوط به آزمون‌های فیزیکو-شیمیایی، بیشترین میزان رطوبت (86%/12)، خاکستر (43%/1)، جذب آب (87%/4)، دانسیته (g/cm397/0) و حلالیت (54%/20) در تیمار ترکیبی حاوی (1 درصد صمغ خرنوب و 1 درصد صمغ کربوکسی متیل سلولز) و کمترین مقادیر مربوط به این صفات در تیمار شاهد اندازه‌گیری شد. اما بیشترین مقدار پروتئین (22%/8) در تیمار شاهد و بیشترین میزان گسترش جانبی (5%/148) و تغییرات رنگ (13/15) در تیمار حاوی 5/0 درصد صمغ خرنوب اندازه‌گیری شد. از سوی دیگر در ارتباط با نمونه‌های شاهد و اکسترود پخته شده، بیشترین میزان افت پخت (42%/12) در تیمار حاوی 1 درصد صمغ کربوکسی متیل سلولز و بیشترین میزان سختی (N42/24)، قابلیت جوندگی (N78/28)، و کمترین میزان چسبندگی (mJ51/2) در تیمار ترکیبی حاوی (1 درصد صمغ خرنوب و 1 درصد صمغ کربوکسی متیل سلولز) به دست آمد. همچنین بیشترین امتیاز (5) خواص حسی نظیر عطر و طعم، بافت و پذیرش کلی در تیمارهای شاهد و تیمارهای ترکیبی حاوی 5/0، 75/0 و 1 درصد صمغ خرنوب و کربوکسی متیل سلولز مشاهده شد که البته اختلاف بین آن‌ها معنی‌دار نبود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of physicochemical, sensory and textural properties of extruded rice (Hashemi variety) produced with carboxymethyl cellulose and locust bean gums

نویسندگان English

Mehry Mirzaei 1
ُSara Movahhed 2
Mohammad Javad Asadollahzadeh 3
Hossein Ahmadi Chenarbon 4
1 Department of Chemical Engineering, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
2 Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Department of Chemical Engineering, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
4 Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

 Industries utilize the extrusion process to diversify food products by creating various colors, textures, tastes, and shapes, while enhancing their nutritional profiles through the addition of micronutrients. Hydrocolloids, such as carboxymethyl cellulose and locust bean gum, are commonly used in the food industry to enhance the textural and functional properties of extruded products. In this study, the effects of these gums at concentrations of 0.5%, 0.75%, and 1% (alone and in combination) were evaluated for their physicochemical, sensory, and textural properties in extruded rice. Based on the findings, the treatment including 1% locust bean gum and 1% CMC exhibited the maximum levels of moisture content (12.86%), ash (1.43%), density (0.397 g/cm³), water absorption (4.87%), and solubility (20.54%), while the lowest values for these attributes were observed in the control treatment. In contrast, the control treatment exhibited the highest protein content (8.22%), while the treatment containing 0.5% locust bean gum showed the highest values for lateral extension (148.5%) and color change (15.13). In the cooked extruded rice, the treatment containing 1% carboxymethyl cellulose exhibited the highest rate of cooking loss (12.42%), while the treatment containing 1% locust bean gum and 1% carboxymethyl cellulose showed the highest hardness (24.42 N), chewability (28.78 N), and the lowest adhesiveness (2.51 mJ). Additionally, the control and combination treatments containing 0.5%, 0.75%, and 1% locust bean gum and CMC showed the highest scores (5) for sensory properties such as odor and taste, texture, and overall acceptance, with no significant differences between them.

کلیدواژه‌ها English

Extruded rice
Lateral expansion
Cooking loss
Gum
[1]. Movahhed, S., Saadat, S., and Ahmadi Chenarbon, H. 2019. Effect of guar and arabic gums on qualitative properties of extruded rice. Journal of Food Process Engineering. 42(2): e12959. https://doi.org/10.1111/jfpe.12959
 [2]. Ti, H., Zhang, R., Zhang, M., Wei, Z., Chi, J., Deng, Y., and Zhang, Y. 2015. Effect of extrusion on phytochemical profiles in milled fractions of black rice. Food Chemistry. 178: 186-194. https://doi.org/10.1016/j.foodchem.2015.01.087
 [3]. Hussain, S. Z., Singh, B., and Rather, A. H. 2014. Efficacy of micronutrient fortified extruded rice in improving the iron and vitamin a status in Indian school children. International Journal of Agricultural Science and Food Technology. 5(3): 227-238.
 [4]. Olufemi Awolu, O., Morayo Oluwaferanmi, P., Iyanuoluwa Fafowora, O., and Funmilayo Oseyemi, G. 2015. Optimization of the extrusion process for the production of ready-to eat snack from rice, cassava and kersting's groundnut composite flours. LWT- Food Science and Technology. 64: 18-24.
 [5]. Movahhed, S., Mohammadi Golchin, F., Eshaghi, M. R., and Ahmadi Chenarbon, H. 2021. Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process. Food Science & Nutrition. 9(1): 272-281.
 [6]. Becker, F. S., Eifert, E. C., Junior, M. S. S., Tavares, J. S., and Carvalho, A. V. 2014. Physical and functional evaluation of extruded flours obtained from different rice genotypes. Ciência e Agrotecnologia. 38(4): 367-374. https://doi.org/10.1590/S1413-70542014000400007
 [7]. Movahhed, S. 2017. Technology of Supplementary Cereal Products. Academic Center for Education, Culture and Research of Ardabil Province Press. 29-35.
 [8]. Movahhed, S., Zolelmein, A., Azizi, M. H., and Ahmadi Chenarbon, H. 2019. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. Journal of Texture Studies. 51(3): 453-463.
 [9]. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Food Engineering. 79:1033-1047.
 [10]. Mishra, A., Mishra, H. N., and Rao, P. S. 2012. Preparation of rice analogues using extrusion technology. International Journal of Food Science and Technology. 47: 1789-1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x
 [11]. Sinja Mayer, A., Jochen Weiss, A., and David Julian, M. 2013. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: Lipid digestion and bioaccessibility of low-energy nanoemulsions. Journal of Colloid and Interface Science.404: 215–222. https://doi.org/10.1016/j.jcis.2013.04.048
 [12]. Anonymous. 2003. Approved methods of analysis of the American Association of Cereal Chemists (10thed.), In. St. Paul.
 [13]. Anonymous. 2007. Iranian National Standard, No: 3213. Institute of Standard and Industrial Research of Iran. Extruded Rice.
 [14]. Ravindran, G., Carr, A., and Hardacre, A. 2011. A comparative study of the effects of three galactomannans on the functionality of extruded pea-rice blends. Food Chemistry. 124: 1620-1626. https://doi.org/10.1016/j.foodchem.2010.08.030
 [15]. Movahhed, S., Rozbahani, A., and Ahmadi Chenarbon, H. 2019. Mathematical modeling of hydrodynamic properties of lime (Mexican lime). Journal of Food Process Engineering. 42(4): e13054. doi.org/10.1111/jfpe.13054
 [16]. Liu, C., Zhang, Y., Liu, W., Wan, J., Wang, W., Wu, L., Zuo, N., Zhou, Y., and Yin, Z. 2011. Preparation, physicochemical and texture properties of texturized rice produce by improved extrusion cooking technology. Journal of Cereal Science. 54: 473-480. https://doi.org/10.1016/j.jcs.2011.09.001
 [17]. González-González, R. M., Barragán-Mendoza, L., Peraza-Campos, A, L., Muñiz-Valencia, R., Ceballos-Magana, S. G., and Parra-Delgado, H. 2019. Validation of an HPLC-DAD method for the determination of plant phenolics. Revista Brasileira de Farmacognosia. 29(5): 689-693. https://doi.org/10.1016/j.bjp.2019.06.002
 [18]. Anonymous. 2000. Iranian National Standard, No: 2814. Institute of Standard and Industrial Research of Iran. Extruded Rice.
 [19].Ranjbar, S., Basiri, A. R., Elhamirad, A. H., Sharifi, A., and Ahmadi Chenarbon, H. 2018. Effect of hydrocolloids on physicochemical, sensory and textural properties of reconstructed rice grain by extrusion cooking technology. Journal of Food Measurement and Characterization. 12(3): 1622-1632.
 [20]. Movahhed, S., Mirzaei, M., Asadollahzadeh, M. J., and Ahmadi Chenarbon, H. 2021.  Effect of carboxy methyl cellulose and locust bean gums on some of physicochemical, mechanical and textural properties of extruded rice. Journal of Texture Studies. 52(1): 91-100. https://doi.org/10.1111/jtxs.12563
 [21]. Hazarika, E. B., Borah, A., and Mahanta, C. L. 2013. Optimization of extrusion cooking conditions and characterization of rice (Oryza sativa)-sweet potato (Ipomoea batatas) and rice-yam (Dioscorea alata) based RTE products. Agricultural Sciences. 4(9B): 12-22.
 [22]. Wang, J. P., Zhou, A, H., Yu Jin, Z., Jun Xie, Z., Ning Zhuang, H., and Kim, J. M. 2013. Emulsifiers and thickeners on extrusion-cooked instant rice product. Journal of Food Science and Technology. 50(4): 655-666.https://doi.org/ 10.1007/s13197-011-0400-6
 [23]. Yoo, J., Alavi, S., Adhikari, K., Haub, M. D., Aberle, R. A., and Huber, G. 2013. Rice-shaped extruded kernels: physical, sensory, and nutritional properties. International Journal of Food Properties. 16: 301-321. https://doi.org/10.1080/10942912.2010.495042
 [24]. Sirirat, S., Charutogon, C., and Rungsardthong, V. 2005. Preparation of rice vermicelli by direct extrusion. Journal of KMITNB. 15(1): 39-45.
 [25]. Rosell, C. M., Rojas, J. A., Benedito de Barber, C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids. 15:75-81.
 [26]. Movahhed, S., Kakaei, E., and Ahmadi Chenarbon, H. 2017. Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour. Iranian Food Science and Technology Research Journal. 13(4): 575-583.