مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه‌سازی فرمولاسیون بیسکویت پروبیوتیک حاوی آرد ذرت، آرد باکویت و اینولین به روش طرح مخلوط و ارزیابی خواص عملکردی و کیفی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و صنایع غذایی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران
2 2-گروه کشاورزی، مرکز آموزش عالی میناب، دانشگاه هرمزگان، بندرعباس، ایران.
چکیده
غذاهای عملگرا، علاوه‌بر تأمین نیازهای تغذیه‌ای بدن، نقش مهمی در ارتقای سلامت و کاهش خطر ابتلا به بیماری‌ها دارند. در همین راستا این مطالعه با هدف بهینه‌یابی فرمولاسیون بیسکویت پروبیوتیک بدون گلوتن صورت پذیرفت. در این پژوهش اثرات سه غلظت آرد باکویت (0 تا 100 درصد)، آرد ذرت (0 تا 100 درصد) و اینولین در محدوده‌ی 0 تا 3 درصد با کمک طرح آماری مخلوط بر پارامترهای ظرفیت نگهداری آب، مدول ذخیره و افت، سختی، حجم، شاخص L*، تعداد باکتری‌های پروبیوتیک و پذیرش کلی آرد، خمیر و بیسکویت‌های تولیدی بررسی گردید. بر اساس نتایج این پژوهش کلیه ویژگی‌های مورد آزمایش تحت تأثیر اجزای مخلوط بود (05/0>p). نتایج به‌دست آمده نشان داد که برای دستیابی به بیسکویتی با بیشترین تعداد باکتری‌های پروبیوتیک، شاخص L*، حجم، پذیرش کلی و کمترین میزان سفتی بایستی به‌ترتیب از 83/23، 16/74 و 02/2 درصد آرد باکویت، ذرت و اینولین در فرمولاسیون بیسکویت استفاده نمود تا مطلوبیت 769/0 حاصل گردد. از طرفی مشخص شد که در این شرایط میزان ظرفیت نگهداری آب 0/9 گرم بر گرم، مدول G' 106× 39/1 پاسکال، مدول G'' 414090 پاسکال، سختی 39/13 نیوتن، حجم 16/4 سانتی متر مکعب، تعداد باکتری‌های پروبیوتیک log cfu/g 77/9، شاخص L* 85/39 و پذیرش کلی 91/3 بود. در نهایت می‌توان بیان داشت که فرمولاسیون بهینه پیشنهادی می‌تواند به‌عنوان یک محصول عملگرای بدون گلوتن با ویژگی‌های تکنولوژیکی مطلوب و پتانسیل بالای پروبیوتیکی معرفی گردد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization of Probiotic Biscuit Formulation Containing Corn Flour, Buckwheat Flour, and Inulin Using Mixture Design and Evaluation of Functional and Quality Properties

نویسندگان English

Aynaz Gharebashi 1
Rahil Rezaei 1
Hamid Bakhshabadi 2
1 Department of Food Science and Technology, GKM.C., Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran
2 Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
چکیده English

Functional foods, beyond fulfilling nutritional requirements, contribute to health promotion and disease risk reduction. This study aimed to optimize the formulation of a gluten-free probiotic biscuit using a mixture design to evaluate the effects of buckwheat flour (0–100%), corn flour (0–100%), and inulin (0–3%) on water-holding capacity, storage and loss moduli, hardness, volume, L* index, probiotic viability, and overall acceptance of the flour, dough, and final product. All responses were significantly affected by the mixture components (p < 0.05). The optimal formulation for maximizing probiotic count, L* index, volume, and overall acceptance while minimizing hardness consisted of 23.83% buckwheat flour, 74.16% corn flour, and 2.02% inulin, with an overall desirability of 0.769. Under these conditions, water-holding capacity reached 9.0 g/g, G' 1.39 × 10⁶ Pa, G'' 414,090 Pa, hardness 13.39 N, volume 4.16 cm³, probiotic count 9.77 log CFU/g, L* index 39.85, and overall acceptance 3.91. These findings highlight the potential of the optimized formulation for developing a gluten-free functional biscuit with desirable technological quality and enhanced probiotic stability.

کلیدواژه‌ها English

Biscuit
Optimization
Inulin
Buckwheat
Probiotic Bacteria
 
 
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