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بررسی تأثیر افزودن دانه چیا و نوشیدنی کامبوجا بر خصوصیات کمی و کیفی دونات تخمیری فراسودمند | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 1 - شماره پیاپی 70، شهریور 1400، صفحه 51-68 اصل مقاله (879.73 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.127345.1236 | ||
| نویسندگان | ||
| اوریا فعله گری1؛ فریبا نقی پور* 2؛ علیرضا فرجی3 | ||
| 1دانشجوی کارشناسی ارشد دانشگاه آزاد اسلامی واحد علوم دارویی | ||
| 2بخش تحقیقات غلات. موسسه تحقیقات اصلاح و تهیه نهال و بذر | ||
| 3عضو هیات علمی دانشگاه آزاد اسلامی، واحد علوم دارویی | ||
| چکیده | ||
| امروزه هدف از فناوری مواد غذایی، تولید غذاهای آماده با کیفیت بالاتر و ارزش تغذیهای بیشتر است. برای رسیدن به این هدف، تولید محصولات فراسودمند، بهخصوص میانوعدههای تهیه شده از آرد گندم، جایگاه خاصی دارد. هدف از تحقیق حاضر، بررسی امکان تولید دونات تخمیری فراسودمند با افزودن آرد دانة چیا در سه سطح صفر، 5 و 10 درصد و نوشیدنی کامبوجا (بهجای آب) در سه سطح صفر، 50 و 100 درصد است. در این تحقیق، پارامترهای فیزیکوشیمیایی و ویژگیهای حسی محصول تولیدی در یک طرح کاملاً تصادفی با آرایش فاکتوریل ارزیابی شد (P<0.05). بر اساس نتایج به دست آمده، مشخص شد با افزایش میزان آرد دانة چیا و نوشیدنی کامبوجا در فرمولاسیون دونات تخمیری، میزان رطوبت، ترکیبات فنولیک کل و فعالیت آنتیاکسیدانی محصول نهایی افزایش مییابد. همچنین معلوم شد در بین نمونههای تولیدی، نمونه حاوی 5 درصد آرد دانة چیا و 100 درصد نوشیدنی کامبوجا، بیشترین میزان حجم مخصوص و تخلخل و کمترین میزان سفتی بافت را در بازههای زمانی 1، 3 و 7 روز پس از تولید، دارد. از سوی دیگر با افزایش میزان نوشیدنی کامبوجا، از روغن محصول نهایی کاسته شد. با افزودن آرد دانة چیا و نوشیدنی کامبوجا، میزان مؤلفههای*Lو a پوسته بهترتیب کاهش و افزایش یافت، درحالیکه میزان مؤلفه * b تنها با افزایش 100 درصد نوشیدنی کامبوجا در فرمولاسیون محصول افزایش یافته است. داوران چشایی نمونه حاوی 5 درصد آرد دانة چیا با 100 درصد نوشیدنی کامبوجا را بهترین نمونه معرفی کردند. | ||
| کلیدواژهها | ||
| عملگرا؛ فراورده هایغلات؛ فرمولاسیون؛ فعالیت آنتیاکسیدانی؛ میانوعده | ||
| عنوان مقاله [English] | ||
| Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut | ||
| نویسندگان [English] | ||
| fariba naghipour2؛ | ||
| 2Seed and Plant Improvement Institute (SPII) | ||
| چکیده [English] | ||
| Preparing ready- to -eat foods with higher quality and nutritional value is one of the purposes of food technology. In order to achieve this goal, the producing functional foods, especially snacks prepared from wheat flour, is so important. The aim of this research was to find out the possibility of producing functional fermented doughnut by using chia seed flour in levels of 0, 5 and 10% and replacing kombucha beverage with water in levels of 0, 50, and 100%. Physicochemical and sensorial characteristics of final product were evaluated in the form of a completely randomized design with factorial arrangement (P ≥0.05). The results showed that by increasing the amount of chia seed flour and the replaceing of kombucha beverage with water in fermented doughnuts, the moisture content, the total phenolic compounds and the antioxidant activity of final products were increased. In addition, the samples containing of 5% chia seed flour and 100% of kombucha beverage had the highest amount of specific volume and porosity and lowest firmness during 1, 3 and 7 days after preparation. The amount of oil in the final product decreased by increasing kombucha beverage. Also, by adding chia seed flour and replacing kombucha beverage with water, L* and a* values decreased and increased respectively, while the b* value increased by using 100% kombucha beverage. Finally, the panelists accepted the samples containing 5% of chia seed flour and 100% of kombucha beverage as the best samples. | ||
| کلیدواژهها [English] | ||
| Antioxidant activity, Fermented doughnut, Formulation, Functional, Snacks | ||
| مراجع | ||
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