| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,196 |
| تعداد مقالات | 35,423 |
| تعداد مشاهده مقاله | 52,248,603 |
| تعداد دریافت فایل اصل مقاله | 91,780,697 |
بررسی تاثیر ترکیب خوراک و متغیرهای فرایند اکستروژن بر ویژگی های فیزیکوشیمیایی، بافتی، تصویری و حسی اسنک حجیم ذرت حاوی بذر کتان | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 2 - شماره پیاپی 69، دی 1399، صفحه 21-42 اصل مقاله (1.07 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.127042.1230 | ||
| نویسندگان | ||
| شهرام بیرقی طوسی* 1؛ غلامعلی گلی موحد1؛ مجید هاشمی1؛ محبت محبی2؛ فریده صالحی پور3 | ||
| 1گروه پژوهشی فرآوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی | ||
| 2استاد گروه صنایع غذایی دانشگاه فردوسی مشهد | ||
| 3دانش آموخته مقطع کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| چکیده | ||
| در این پژوهش، اثر متغیرهای ترکیب و میزان رطوبت خوراک و سرعت چرخش مارپیچ بر ویژگیهای فیزیکوشیمیایی،بافتی، تصویری، صوتی و حسی اسنک حجیم حاوی بذر کتان تولید شده با فرآیند اکستروژن بررسی شده است. بدین منظور، بذر کتان بهنسبتهای7، 14 و 21 درصدبابلغورذرتمخلوطوبرای رسیدن به رطوبتهای 12، 15 و 18 درصدبهآنآبافزودهشد. مخلوط بهدستآمده با سرعت چرخش مارپیچ برابر با 120، 150 و 180 دور بر دقیقه، در دمای 140 درجه سلسیوس اکسترود گردید. در مرحله بعد، آزمایشهای لازم برای تعیین ویژگیهای مورد نظر روی کلیه نمونههای تولید شده صورت گرفت.نتایج آزمایشها نشان داد افزایش میزان رطوبت خوراک باعث افزایش میزان جذب آب، چگالی ذرهای و سفتی و کاهش شاخص انحلالپذیری در آب و امتیاز حسی بافت نمونهها میشود. همچنین، افزایش سرعت چرخش مارپیچ منجر میشود به افزایش شاخص انحلال در آب و کاهش میزان چگالی ذرهای، نسبت انبساط شعاعی، سفتی، و امتیازهای حسی ظاهر، رنگ، بافت و پذیرش کلی نمونهها. افزایش نسبت بذر کتان در نمونههای تولید شده نیز باعث افزایش چگالی ذرهای و کاهش مقادیر انبساط شعاعی و امتیازهای حسی مربوط به ظاهر، رنگ و پذیرش کلی نمونهها میشود. به منظور تولید نمونه بهینه با بالاترین نسبت انبساط و روشنایی و کمترین میزان سفتی و چگالی با 14 درصد بذر کتان، نیاز خواهد بود میزان سرعت چرخش مارپیچ و رطوبت خوراک ورودی به ترتیب برابر با 180 دور بر دقیقه و 14.42 درصد باشد. | ||
| کلیدواژهها | ||
| ارزیابی حسی؛ اکسترودر؛ بافت؛ پردازش تصویر؛ غذاهای فراسودمند | ||
| عنوان مقاله [English] | ||
| Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed | ||
| چکیده [English] | ||
| An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at three ratios: 7, 14 and 21 percent, the water was added to the mixture to bring the moisture content of the samples of feeding to 12, 15 and 18%. The mixtures were extruded at screw speeds of 120, 150 and 180 rpm, at 140°C. Experiments on the samples showed that increasing in moisture content of the samples led to increase in water absorption, particle density and hardness, and also led to decrease water solubility and texture sensory scores. Increasing in screw speed led to increase the water solubility and to reduce particle density, radial expansion, hardness, and sensory scores of appearance, color, texture, and overall acceptance of samples. Increasing the ratio of flaxseed in samples, led to increase particle density and to reduce radial expansion and sensory scores for the appearance, color and overall acceptance of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, containing 14% of flaxseed, the screw speed and feed moisture content must be selected at 180 rpm and 14.42%, respectively. | ||
| کلیدواژهها [English] | ||
| Extruder, Functional food, Image processing, Sensory evaluation, Texture | ||
| مراجع | ||
|
Ahmed, Z.S. 1999. Physico‐chemical, structural and sensory quality of corn‐based flax‐ snack. Food/ Nahrung. 43(4): 253-258. Aleixandre, A. and Miguel, M. 2008. Dietary fiber in the prevention and treatment of metabolic syndrome: a review. Critical Reviews in Food Science and Nutrition. 48(10): 905-912. Altan, A., McCarthy, K.L. and Maskan, M. 2008. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering. 84(2): 231-242. Anderson, R.A. 1969. Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Science Today. 14, 4-12. AOAC. 2002. Official Methods of Analysis (17th Ed.). Washington, DC: Association of Official Analytical Chemists. Badrie, N. and Mellowes, W.A. 1991. Texture and microstructure of cassava (Manihot esculenta Crantz) flour extrudate. Journal of Food Science. 56(5): 1319-1322. Balandran‐Quintana, R.R., Barbosa‐Canovas, G.V., Zazueta‐Morales, J.J., Anzaldúa‐Morales, A. and Quintero‐Ramos, A. 1998. Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.). Journal of Food Science. 63(1): 113-116. Beiraghi-Toosi, Sh., Mohebbi, M. and Varidi, M. 2019. Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion. Iranian Food Science and Technology Research Journal. 14(5): 865-876. (in Persian) Borneo, R., Kocer, D., Ghai, G., Tepper, B.J. and Karwe, M.V. 2007. Stability and consumer acceptance of long‐chain omega‐3 fatty acids (eicosapentaenoic acid, 20: 5, n‐3 and docosahexaenoic acid, 22: 6, n‐3) in cream‐filled sandwich cookies. Journal of Food Science. 72(1): 49-54. Capriles, V.D., Soares, R.A., Pinto e Silva, M.E. and Arêas, J.A. 2009. Effect of fructans‐based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science & Technology. 44(10): 1895-1901. Chen, C.M. and Yeh, A.I. 2001. Effect of amylose content on expansion of extruded rice pellet. Cereal Chemistry. 78(3): 261-266. Chen, J., Saggar, J.K., Corey, P. and Thompson, L.U. 2011. Flaxseed cotyledon fraction reduces tumour growth and sensitises tamoxifen treatment of human breast cancer xenograft (MCF-7) in athymic mice. British Journal of Nutrition. 105(3): 339-347. Ding, Q.B., Ainsworth, P., Plunkett, A., Tucker, G. and Marson, H. 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering. 73(2): 142-148. Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H. 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering. 66(3): 283-289. Falcone, R.G. and Phillips, R.D. 1988. Effects of feed composition, feed moisture, and barrel temperature on the physical and rheological properties of snack‐like products prepared from cowpea and sorghum flours by extrusion. Journal of Food Science. 53(5): 1464-1469. Faubion, J.M. and Hoseney, R.C. 1982. High-temperature short-time extrusion cooking of wheat starch and flour. I. Effect of moisture and flour type on extrudate properties. Cereal Chemistry. 59(6): 529-533. Fletcher, S.I., Richmond, P. and Smith, A.C. 1985. An experimental study of twin-screw extrusion-cooking of maize grits. Journal of Food Engineering. 4(4): 291-312. Gualberto, D.G., Bergman, C.J., Kazemzadeh, M. and Weber, C.W. 1997. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods for Human Nutrition. 51(3): 187-198. Gujska, E. and Khan, K. 1991. Feed moisture effects on functional properties, trypsin inhibitor and hemagglutinating activities of extruded bean high starch fractions. Journal of Food Science. 56(2): 443-447. Hood-Niefer, S.D. and Tyler, R.T. 2010. Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates. Food Research International. 43(2): 659-663. Huang, J., Lui, W.B. and Peng, J. 2014. Effects of screw speed and sesame cake level on optimal operation conditions of expanded corn grits extrudates. International Journal of Food Engineering. 10(2): 317-328. Ilo, S. and Berghofer, E. 1999. Kinetics of colour changes during extrusion cooking of maize grits. Journal of Food Engineering. 39(1): 73-80. Jin, Z., Hsieh, F. and Huff, H.E. 1994. Extrusion cooking of corn meal with soy fiber, salt, and sugar. Cereal Chemistry. 71(3): 227-233. Jin, Z., Hsieh, F. and Huff, H.E. 1995. Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. Journal of Cereal Science. 22(2): 185-194. Launay, B. and Lisch, J.M. 1983. Twin-screw extrusion cooking of starches: flow behaviour of starch pastes, expansion and mechanical properties of extrudates. Journal of Food Engineering. 2(4): 259-280. Liu, Y., Hsieh, F., Heymann, H. and Huff, H.E. 2000. Effect of process conditions on the physical and sensory properties of extruded oat‐corn puff. Journal of Food Science. 65(7): 1253-1259. Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M. and McHugh, T.H. 2012. Properties of extruded expandable breadfruit products. LWT-Food Science and Technology, 46(1), 326-334. Manthey, F.A., Lee, R.E. and Hall, C.A. 2002. Processing and cooking effects on lipid content and stability of α-linolenic acid in spaghetti containing ground flaxseed. Journal of Agricultural and Food Chemistry. 50(6): 1668-1671. Mason, W.R. and Hoseney, R.C. 1986. Factors affecting the viscosity of extrusion-cooked wheat starch. Cereal Chemistry. 63(5): 436-441. Mercier, C. 1975. Modification of carbohydrate components by extrusion cooking of cereal products. Cereal Chemistry. 52, 283-297. Mesquita, C.D.B., Leonel, M. and Mischan, M.M. 2013. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour. Food Science and Technology. 33(3): 404-410. Mezreb, K., Goullieux, A., Ralainirina, R. and Queneudec, M. 2003. Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates. Journal of Food Engineering. 57(2): 145-152. Min, W., Yi, L., Lijun, W., Dong, L. and Zhihuai, M. 2015. Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization. International Journal of Agricultural and Biological Engineering. 8(5): 121-131. O’shea, N., Arendt, E. and Gallagher, E. 2014. Enhancing an extruded puffed snack by optimising die head temperature, screw speed and apple pomace inclusion. Food and Bioprocess Technology. 7(6): 1767-1782. Oomah, B.D. and Mazza, G. 1993. Flaxseed proteins—a review. Food Chemistry. 48(2): 109-114. Perlman, D., GFA Brands Inc, 2008. Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter. U.S. Patent 7,344,747. Rose, D.J., DeMeo, M.T., Keshavarzian, A. and Hamaker, B.R. 2007. Influence of dietary fiber on inflammatory bowel disease and colon cancer: Importance of fermentation pattern. Nutrition Reviews. 65(2): 51-62. Singh, B., Hussain, S.Z. and Sharma, S. 2015. Response surface analysis and process optimization of twin screw extrusion cooking of potato‐based snacks. Journal of Food Processing and Preservation. 39(3): 270-281. Singh, S., Gamlath, S. and Wakeling, L. 2007. Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology. 42(8): 916-929. Suknark, K., Phillips, R.D. and Chinnan, M.S. 1997. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Research International. 30(8): 575-583. Ushakumari, S.R., Latha, S. and Malleshi, N.G. 2004. The functional properties of popped, flaked, extruded and roller‐dried foxtail millet (Setaria italica). International Journal of Food Science & Technology. 39(9): 907-915. Wu, W., Huff, H.E. and Hsieh, F. 2007. Processing and properties of extruded flaxseed‐corn puff. Journal of Food Processing and Preservation. 31(2): 211-226. Yagcı, S. 2017. Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack. Journal of the Science of Food and Agriculture. 97(6): 1768-1773. Yagci, S. and Gogus, F. 2009a. Development of extruded snack from food by‐products: a response surface analysis. Journal of Food Process Engineering. 32(4): 565-586. Yagcı, S. and Gogus, F. 2009b. Selected physical properties of expanded extrudates from the blends of hazelnut flour-durum clear flour-rice. International Journal of Food Properties. 12(2): 405-413. Yanniotis, S., Petraki, A. and Soumpasi, E. 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal of Food Engineering. 80(2): 594-599. | ||
|
آمار تعداد مشاهده مقاله: 704 تعداد دریافت فایل اصل مقاله: 551 |
||