مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

اصلاح فرمولاسیون دونات تخمیری با هدف افزایش کیفیت و بازارپسندی محصول نهایی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی
2 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی،
3 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
4 شرکت صنایع غذایی رضوی، خراسان رضوی، مشهد، ایران
چکیده
بیاتی و از دست دادن رطوبت محصولات صنایع پخت در قفسه‏های فروشگاه‏ها فرآیندی است که سبب ضرر و زیان بالای تولیدکنندگان می‏گردد. همین امر سبب گردیده است تا محققان به دنبال یافتن راهکارهای عملی در جهت کاهش سرعت بیاتی و به دنبال آن کاهش ضایعات در این دسته از محصولات باشند. بدین منظور در پژوهش حاضر بررسی تأثیر استفاده از مخلوطی از آنزیمی (آنزیم‏های لیپاز، آلفا آمیلاز و زایلاناز) و مخلوطی از امولسیفایرها (امولسیفایرهای داتم، سیترم، سدیم استئاروئیل 2- لاکتیلات و گلیسرول منو استئارات) در سطوح صفر، 1/0، 2/0 و 3/0 درصد بر خصوصیات کمی و کیفی نمونه‏های دونات تخمیری پرداخته شد. نتایج نشان داد که استفاده از مخلوطی از آنزیم‏ها و امولسیفایرها سبب افزایش میزان رطوبت، حجم مخصوص، تخلخل و کاهش در میزان پارامترهای سفتی بافت (در هر دو بازه زمانی دو ساعت و 7 روز پس از پخت)، جذب روغن و پراکسید محصول شد. اما از طرفی نتایج نشان داد استفاده از مخلوط حاوی امولسیفایرهای مورد استفاده باعث افزایش میزان مؤلفه L* و کاهش در میزان مؤلفه a* پوسته می‏گردد، در حالیکه استفاده از مخلوط حاوی آنزیم‏های مورد استفاده باعث کاهش میزان مؤلفه L* و افزایش در میزان مؤلفه a* پوسته می‏شود. از این‏رو می‏توان گفت با توجه به افزایش تمایل تولیدکنندگان به صادرت این دسته از مواد غذایی و ایجاد ارزش افزوده بالاتر، استفاده از فرمولاسیون ارائه شده، سبب افزایش ماندگاری دونات، این میان وعده پرطرفدار، می‏گردد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Modifying the Formulation of Fermented Doughnut with the Aim of Increasing the Quality and Marketability of the Final Product

نویسندگان English

Mehdi Davoodi 1
Mahdi Karimi 2
fariba Naghipour 3
Alireza Rahmanian 4
1 Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran.
2 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
3 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
4 Razavi Food Industry Company, Razavi Khorasan, Mashhad, Iran
چکیده English

Staling and moisture loss of bakery products on store shelves is a process that causes high losses to manufacturers. This has led researchers to seek practical solutions to reduce the rate of staleness and, consequently, reduce waste in this category of products. For this purpose, the present study investigated the effect of using a mixture of enzymes (lipase, α-amylase, and xylanase) and a mixture of emulsifiers (DATEM, CITREM, Sodium Stearoyl 2-lactylate (SSL), and Glycerol Monostearate (GMS)) on levels of 0, 0.1, 0.2, and 0.3% on the quantitative and qualitative characteristics of fermented doughnut samples. The results showed that using a mixture of enzymes and emulsifiers increased the moisture content, specific volume, porosity, and decreased the parameters of texture firmness (in both time periods of two hours and 7 days after baking), oil absorption, and peroxide value of the product. However, the results showed that the use of a mixture containing the emulsifiers used increased the amount of the L* value and decreased the amount of the a* value of the crust, while the use of a mixture containing the enzymes used decreased the amount of the L* value and increased the amount of the a* value of the crust. Therefore, it can be said that considering the increasing tendency of producers to export this category of food and create higher added value, the use of the presented formulation increases the shelf life of doughnut, this popular snack.

کلیدواژه‌ها English

Additive
Starch gelatinization
Surface active agent
Fermented doughnut
Peroxide value
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