مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تأثیر سطوح مختلف جایگزینی آرد گندم با پودر عناب بر خصوصیات کیفی و پذیرش حسی بیسکوئیت

نوع مقاله : مقاله پژوهشی

نویسنده
عضو هیئت علمی بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی
10.48311/fsct.2026.117456.82919
چکیده
عناب از محصولات استراتژیک خراسان جنوبی بوده و به دلیل ارزش تغذیه‌ای و خواص دارویی خود، ظرفیت بالایی برای استفاده در تولید فرآورده‌های فراسودمند دارد. در این پژوهش، پودر عناب در سطوح مختلف (0، 10، 20 و 30 درصد) جایگزین آرد گندم در فرمولاسیون خمیر بیسکوئیت شد و اثر آن بر ویژگی‌های شیمیایی، فیزیکی و حسی محصول نهایی در قالب طرح کاملا تصادفی مورد بررسی قرار گرفت. نتایج نشان داد با افزایش سطح جایگزینی پودر عناب، میزان رطوبت کاهش یافت درحالی‌که مقدار پروتئین و کربوهیدرات و خاکستر افزایش پیدا کرد (p<0.05). همچنین با افزایش درصد پودر عناب، ضخامت بیسکوئیت افزایش یافته درحالی‏که قطر و نسبت گسترش کاهش یافت. ارزیابی حسی بیانگر آن بود که در بین نمونه های حاوی عناب، بیسکوئیت‌های حاوی 10 و 20 درصد پودر عناب از نظر رنگ، طعم، بافت و پذیرش کلی بالاترین امتیاز را دریافت کردند، در حالی‌که جایگزینی 30 درصدی باعث کاهش مطلوبیت ظاهری و بافتی شد. به طور کلی، استفاده از پودر عناب تا سطح 20 درصد می‌تواند باعث بهبود ارزش تغذیه‌ای بیسکوئیت همراه با حفظ ویژگی‌های حسی مطلوب آن شود و این امر می‌تواند راهکاری مناسب برای توسعه محصولات فراسودمند حاوی عناب بر پایه غلات باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of different levels of replacing wheat flour with jujube powder on the quality characteristics and sensory acceptance of biscuits

نویسنده English

Masoud Yaghbani
Faculty member of Engineering Department of Agriculture and Natural Resources Research and Education Center of Razavi Khorasan
چکیده English

Jujube is one of the strategic crops of South Khorasan and, due to its nutritional value and medicinal properties, has a high potential for use in the production of functional foods. In this study, jujube powder was used at different levels (0, 10, 20, and 30%) instead of wheat flour in biscuit formulations, and its effect on the chemical, physical, and sensory properties of the product was investigated in a completely randomized design. The results showed that with increasing jujube powder replacement level, moisture content decreased while protein, carbohydrate, and ash content increased (p<0.05). Also, with increasing jujube powder percentage, the thickness of the biscuit increased while the diameter and spread ratio decreased. Sensory evaluation indicated that among the samples containing jujube powder, biscuits containing 10 and 20 percent jujube powder received the highest scores in terms of color, flavor, texture, and overall acceptability, while 30% substitution decreased appearance and textural desirability. In general, using jujube powder up to 20% can improve the nutritional value of biscuits while maintaining desirable sensory properties, and this can be a suitable solution for developing functional cereal-based products.

کلیدواژه‌ها English

Sensory evaluation
Biscuits
Wheat flour replacement
Jujube
Functional product
Physicochemical properties
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