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تأثیر ﺟﺎﯾﮕﺰﯾﻨﯽ آرد ﮔﻨﺪم ﺑﺎ ﭘﻮدر ﺳﻨﺠﺪ ﮐﺎﻣﻞ ﺑﺮ ﺧﺼﻮﺻﯿﺎت فیزیکوشیمیایی و حسی نان تست | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 1 - شماره پیاپی 68، شهریور 1399، صفحه 155-168 اصل مقاله (822.26 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.125299.1202 | ||
| نویسندگان | ||
| محمداسماعیل نصرآبادی* 1؛ حماد نوری توپکانلو2 | ||
| 1دپارتمان علوم و صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی و حرفه ای استان خراسان رضوی، ایران | ||
| 2دانشجوی دکترا صنایع عذایی زیر شاخه شیمی مواد غذایی، دانشگاه آزاد سبزوار | ||
| چکیده | ||
| سنجد حاوی مقدار زیادی پروتئین، مواد معدنی، ترکیبات فنولیک و فیبر رژیمی است و از آرد آن می‌توان به عنوان ماده اولیه عملگرا در تولید محصولات نانوایی استفاده کرد. در این مطالعه، تأثیر جایگزین کردن آرد گندم با آرد سنجد بر خواص فیزیکوشیمیایی و حسی نان تست بررسی شده است. بدین منظور پودر سنجد در پنج سطح صفر، 4، 8، 12 و 16 درصد به فرمولاسیون نان تست اضافه شد. نتایج ارزیابی خصوصیات فیزیکوشیمیایی نشان داد که با افزایش مقدار پودر سنجد درصد فیبر، رطوبت نان، و مؤلفـه رنگـی a*به طور معنی‌داری افزایش می‌یابد، در حالی که درصد پروتئین نان و مؤلفه‌های رنگـی L* و b* کاهش معنی‌داری نسبت به نمونه شاهد پیدا می‌کند. نتایج تحقیق همچنین نشان داد که حجم مخصوص و تخلخل نان‌های حاوی پودر سنجد تا سطح 8 درصد با حجم مخصوص و تخلخل نان‌های نمونه شاهد تفاوتی ندارد ولی این ویژگی‌ها در سطوح بالاتر پودر سنجد کاهش معنی‌داری نسبت به نمونه شاهد می‌یابد. بافت نان‌ها تا سطح 8 درصد پودر سنجد نرم‌تر از بافت نان شاهد است ولی در سطوح بالاتر سفت‌تر می‌شود. از نظر پذیرش کلی، نان‌های حاوی 8 درصد پودر سنجد بیشترین امتیاز را کسب کردند.بـا توجـه بـه نتـایج به دست آمده، نمونه حاوی 8 درصد پودر سـنجد بـه دلیـل خـواص بافتی و حسی بهتر، فیبر بیشتر و در نتیجه دریافت کـالری کمتـر، نسبت به نمونهٔ شاهد، پیـشنهاد می‌شود. | ||
| کلیدواژه‌ها | ||
| تخلخل؛ فراورده‌های نانوایی؛ فیبر بالا؛ نان حجیم | ||
| عنوان مقاله [English] | ||
| The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread | ||
| چکیده [English] | ||
| Angutifolia contains a lot of protein, minerals, phenolic compounds and dietary fiber, and flour can be used as a primitive raw material for the production of bakery products. In this study, the effects of replacing wheat flour with angustifolia powder on bread viscosity, physicochemical and sensory properties of bread was investigated. For this purpose, the angustifolia powder was added to wheat flour at five levels of 0, 4, 8, 12 and 16 percent and the bread was prepared. As a result of increasing the amount of angustifolia powder, the fiber percentage, bread moisture and a * color component significantly increased and the percentage of bread protein and color components L * and b * had a significant decrease compared to the control. Specific volumes and porosity of breads containing angustifolia powder at a level of 8% had no significant difference with the control, but at higher levels the specific volume and porosity of the breads decreased. The tissue of breads, when 8% of the angustifolia powder was added, was softer than that the control but was tightened at the higher levels. In terms of general acceptance, the breads containing 8% of angustifolia powder had the highest score. According to the results, the samples containing 8% of angustifolia powder, due to its texture and sensory properties, were better than the control, they contain more fibers and less energy. | ||
| کلیدواژه‌ها [English] | ||
| Bakery products, High fiber, Loaf bread, Porosity | ||
| مراجع | ||
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