مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی‌های رنگ و خواص حسی نان تافتون حاوی پودر آب‌پنیر املاح‌گیری شده و آنزیم ترانس‌گلوتامیناز

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی
2 عضو هیات علمی دانشگاه
3 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
4 دانشکده صنایع غذایی.دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.48311/fsct.2026.117075.82895
چکیده
نان به عنوان غذای اساسی سهم مهمی در سبد مصرفی خانوارها دارد. در چند سال اخیر، به دلیل افزایش هزینه مواد غذایی، مصرف نان افزایش قابل توجهی داشته است. محدودیت منابع و عدم امکان تأمین مواد غذایی کافی سبب شده است که نیازهای تغذیه‌ای مردم به ویژه اقشار کم‌درآمد با استفاده از ساده‌ترین روش‌ها تأمین شود. یکی از این روش‌ها، تولید نان‌های غنی شده با ترکیباتی مانند پروتئین‌ها، املاح و ویتامین‌ها یا مواد حاوی آن‌ها نظیر آب‌پنیر می‌باشد. درهرحال استفاده از پودر آب‌پنیر حتی نوع دمینرال آن (DWP) ممکن است منجر به کاهش کیفیت و گسستگی بافت نان شود. به همین دلیل در این تحقیق از تیمار آنزیمی ترانس‌گلوتامیناز (TG) جهت افزایش اتصالات پروتئینی استفاده گردید تا از این طریق بتوان کیفیت نان را بهبود بخشید. در این تحقیق، اثر افزودن DWP در 3 سطح 0، 4 و 8 درصد و آنزیم TG در 3 سطح 0، 15/0 و 3/0 درصد بر خصوصیات حسی و رنگ نان تافتون بررسی شد. نتایج نشان داد که با افزایش درصد پودر آب‌پنیر دمینرال و گذشت مدت زمان نگهداری، میزان روشنایی (L*) کاهش و قرمزی (a*) و زردی(b*) افزایش یافت (001/0>P). همچنین، با افزایش آنزیم TG، میزان روشنایی (L*)و زردی (b*) افزایش و شدت قرمزی (a*)کاهش یافت (001/0>P). بر اساس نتایج ویژگی‌های حسی، از دیدگاه ارزیابان، افزایش پودر آب‌پنیر تا مقدار 4 درصد باعث بهبود عطر، بافت و رنگ و افزایش آنزیم TG تا 15/0 درصد باعث بهبود بافت نمونه‌های نان شد و بنابراین به عنوان بهترین فرمولاسیون جهت تولید نان تافتون مشخص شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The Investigation of color characteristics and sensory properties of Tafton bread containing demineralized whey powder and transglutaminase enzyme

نویسندگان English

Sara Saniee 1
Hossein Jooyandeh 2
Sara Saniee 3
Behrooz Alizadeh Behbehani 4
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Bread, as a staple food, has an important role in the household consumption basket. In recent years, due to increase in the food cost, bread consumption has increased significantly. Limited resources and the inability to provide sufficient food have led to the nutritional needs of people, especially low-income groups, being met using the simplest methods. One of these methods is the production of breads enriched with compounds such as proteins, salts and vitamins or substances containing them such as whey. However, the use of whey powder, even its demineralized (DWP) form, may lead to a decrease in quality and destruction of the bread texture. Therefore, in this study, transglutaminase (TG) was used to increase protein networks in order to improve the quality of bread. The effect of adding DWP at levels of 0, 4 and 8% and TG at levels of 0, 0.15 and 0.3% on color and sensory characteristics of Tafton bread was investigated. The results showed that with increasing the percentage of DWP and passing the storage time, the brightness (L*) decreased and the redness (a*) and yellowness (b*) increased (P<0.001). Also, with increasing the TG, the brightness (L*) and yellowness (b*) increased and the intensity of redness (a*) decreased (P<0.001). Based on the results of sensory characteristics, from the panelists' perspective, increasing DWP to 4% improved aroma, texture, and color, and increasing TG enzyme to 0.15% improved the texture of bread samples, and therefore this sample was identified as the best formulation for producing Tafton bread.

کلیدواژه‌ها English

Flat bread
DWP
TG
Lightness
Taste
Texture
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