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بررسی اثر پوست سیب‌زمینی بر خواص رئولوژی خمیر و ویژگیهای بیسکویت | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 49-62 اصل مقاله (1.3 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.355569.1316 | ||
| نویسندگان | ||
| حنانه قربانی1؛ مهدی سیدین اردبیلی2؛ قاسم فدوی* 3 | ||
| 1دانش آموخته کارشناسی ارشد، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران | ||
| 2استادیار، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران | ||
| 3استادیار، پژوهشکده صنایع غذایی و فرآورده‌های کشاورزی، پژوهشگاه استاندارد، کرج، ایران | ||
| چکیده | ||
| پوست سیب‌زمینی فرآوردهای جانبی،در تولید فرآورده‌های سیب‌زمینی و دارای ویژگیهای عملکردی خوبی است. این فرآوردۀ فرعی، به دلیل داشتن خاصیت جذب بالای آب و فیبر زیاد، در صنعت غذا مورد توجه قرار گرفته است. ایـن پـژوهش با هدف تعیین اثر پوست سیب‌زمینی بر ویژگیهای رئولوژیکی خمیر و ویژگیهای فیزیکوشیمیایی و حسی بیسکویت اجـرا شد. مقادیر مختلف پوست سیب‌زمینی (0، 5، 10 و 15 درصد) جایگزین آرد بیسکویت شد و اثرهای آن بررسی گردید. نتایج تحقیق نشان داد که با افزایش میزان پوست سیب‌زمینی، میزان پروتئین، مؤلفه‌های رنگی *L و *b و پیوستگی نمونه‌ها به طور معنی‌داری (p≤0.05) کاهش و میزان فیبر و مؤلفۀ رنگی a* و سفتی نمونه‌های بیسکویت افزایش مییابد. اختلاف آماری معنی‌داری (p≤0.05) در میزان رطوبت، چربی و چسبندگی نمونه‌ها مشاهده نشد. نتایج آزمون حسی نیز نشان داد که بالاترین امتیاز مزه و بو متعلق به نمونه‌های P1 (شاهد) و P2 (محتوی 5درصد پوست سیب‌زمینی) است. در نتیجه افزودن مقادیر مختلف پوست سیب‌زمینی، موجب کاهش معنی‌دار امتیاز بو و مزه نمونه‌ها شد. مقایسۀ میانگین نتایج نمونه‌ها نشان داد که بالاترین امتیاز رنگ، بافت و پذیرش کلی متعلق به نمونۀ P2 است و پوست سیب‌زمینی، موجب کاهش معنی‌دار امتیاز رنگ و بافت سایر نمونه‌ها میشود. تیمار P2 به عنوان تیمار برتر معرفی شد. به طور کلی می‌توان گفت افزودن پوست سیب‌زمینی تا 5 درصد اثر نامطلوبی در ویژگیهای حسی نمونه ایجاد نمی‌کند و می‌تواند با هدف افزایش فیبر محصولات غذایی، تا حد 5 درصد، به کار گرفته شود. | ||
| کلیدواژه‌ها | ||
| بیسکویت؛ پسماند سیب‌زمینی؛ رئولوژی؛ فیبر بالا | ||
| عنوان مقاله [English] | ||
| Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties | ||
| نویسندگان [English] | ||
| hannaneh Ghorbani1؛ Mehdi Seyedain-Ardebili2؛ Ghasem Fadavi3 | ||
| 1MSc.Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 2Assistant Professor,, Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 3Assisstant professor, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Iran. | ||
| چکیده [English] | ||
| Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit properties. The flour was substituted by potato peel powder at the levels of 0, 5, 10 and 15 percent (samples P1 to p4) and the effects were investigated. The results showed that by increasing the amount of potato peel powder, the amount of protein, color indices (L* and b*) and the cohesion of the samples decreased significantly and the amount of fiber, a* index and hardness of biscuit samples increased (p≤ 0.05). No significant differences were observed among moisture, fat and adhesion of samples (p≤ 0.05). The results of sensory analysis also showed that the highest score of taste and smell belonged to samples P1 (no potato peel fiber) and P2 (containing 5 percent potato peel fiber). Also, the highest score of color, texture and overall acceptance belonged to the P1 and P2 samples (p≤0.05) and potato skin fiber caused a significant decrease in color and texture scores of other samples. P2 treatment (containing 5 percent potato skin fiber) was introduced as the best treatment. In general, it can be stated that the addition of potato peel powder, up to 5 percent does not create undesirable changes in the sensory properties of the biscuit and can be applied to fortify the product with fiber. | ||
| کلیدواژه‌ها [English] | ||
| Biscuit, High fiber, Potato by-product, Rheology | ||
| مراجع | ||
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