| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,037 |
| تعداد مقالات | 33,984 |
| تعداد مشاهده مقاله | 45,765,976 |
| تعداد دریافت فایل اصل مقاله | 77,188,957 |
استفاده از آرد سویا و ارزن معمولی و جوانه زده بر ویژگیهای فیزیکوشیمیایی دونات فاقد گلوتن بر پایه آرد برنج | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 131-150 اصل مقاله (1.28 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.343511.1280 | ||
| نویسندگان | ||
| مارل اسماعیل زاده1؛ فریبا نقی پور* 2؛ علیرضا فرجی1 | ||
| 1دانشگاه آزاد اسلامی واحد علوم دارویی | ||
| 2بخش تحقیقات غلات. موسسه تحقیقات اصلاح و تهیه نهال و بذر. سازمان تحقیقات، آموزش و ترویج کشاورزی | ||
| چکیده | ||
| امروزه با توجه به مصرف بالای میان‌وعده‌های غذایی، بهبود ویژگیهای کیفی و تغذیه‌ای این دسته از فراورده‌ها اهمیت بسزایی دارد. از سوی دیگر باید به تولید این میان‌وعده‌ها برای بیمارانی توجه کرد که از تحمل گلوتن ناتوانند. هدف از اجرای این تحقیق، بررسی امکان جایگزینی آرد برنج موجود در فرمولاسیون دونات بدون گلوتن با آرد سویا و ارزن معمولی و جوانه‌زده در سطح 20 درصد و ارزیابی ویژگیهای فیزیکوشیمیایی، بافتی، تصویری، حسی و ماندگاری محصول تولیدی در یک طرح کاملاً تصادفی با آرایش فاکتوریل است (05/0≥P). براساس نتایج بررسی‌ها، مشخص گردید با جایگزینی آرد برنج با آرد سویا و ارزن معمولی و جوانه‌زده در فرمولاسیون دونات بدون گلوتن میزان رطوبت، پروتئین، و چربی محصول نهایی افزایش یافته که در این بین تأثیر آرد سویا از تأثیر آرد ارزن بیشتر بوده‌است. در خصوص حجم مخصوص و تخلخل دونات بدون گلوتن، یافته‌های این پژوهش نشان می‌دهد با جایگزینی آرد برنج با آرد سویا و ارزن معمولی و جوانه‌زده، حجم مخصوص و تخلخل محصول افزایش می‌یابد که تأثیر آرد سویای جوانه‌زده بیشتر از تأثیر سایر افزودنی‌ها بوده‌است. نتایج تحقیق نشان می‌دهد که در بین نمونه‌های تولیدی، نمونه آرد ارزن جوانه‌زده کمترین میزان سفتی بافت را در بازه‌های زمانی 2 ساعت، 4 و 7 روز پس از تولید داشته است. با این جایگزینی، میزان مؤلفه *L و *a پوسته نمونه‌های تولیدی به‌ترتیب کاهش و افزایش داشته است. همچنین با این جایگزینی دیده شد میزان ترکیبات فنولیک کل و فعالیت آنتی‌اکسیدانی محصول افزایش می‌یابد که تأثیر آرد ارزن جوانه‌زده بیشتر بوده‌است تا دیگر افزودنی‌ها. سرانجام، نمونه دونات بدون گلوتن با 80 درصد آرد برنج و 20 درصد آرد ارزن جوانه‌زده که دارای خواص کمی، کیفی، ماندگاری و حسی مطلوبی بود، به‌عنوان بهترین نمونه معرفی گردید. | ||
| کلیدواژه‌ها | ||
| میان‌وعده؛ بدون گلوتن؛ جوانه زدن؛ سویا؛ ارزن؛ ارزش غذایی | ||
| عنوان مقاله [English] | ||
| Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour | ||
| نویسندگان [English] | ||
| Maral Esmaeilzadeh1؛ Fariba Naghipour2؛ Alireza Faraji1 | ||
| 1Islamic Azad University | ||
| 2seed and plant improvement institute | ||
| چکیده [English] | ||
| Today, due to the high consumption of snacks, improving the nutritional properties and improving the quality of these products is very important. On the other hand, the production of these snacks should be considered for patients with gluten intolerance. So, the aim of this study was to investigate rice flour replacement by germinated and non-germinated soybean and millet flour in level of 20% in gluten free doughnut formulation and evaluation physicochemical, textural, visual, sensory properties and shelf life in a completely randomized design with factorial arrangement (P≥0.05). Based on the results, replacing rice flour by germinated and non-germinated soybean and millet in gluten-free doughnut formulation increased the amount of moisture, protein, and fat in the final product, which the effect of soy flour was higher than millet flour. The findings of this study showed that by replacing rice flour by germinated and non-germinated soybean and millet, the special volume and porosity of the product increases, which affects the germinated soy flour more than other additives. The results also showed that the germinated millet flour sample had the lowest firmness in 2 h, 4 and 7 days after production. On the other hand, the results showed the amount of crust L* value decreased and a* value increased. The results also showed by adding germinated and non-germinated soybean and millet, the amount of total phenolic compounds and antioxidant activity of final products were increased, and the effect of germinated millet flour more than other additives. Finally, the sample containing 20% rice flour and 80% germinated millet flour which had desirable quantitative, qualitative, shelf life and sensory properties, was introduced as the best sample. | ||
| کلیدواژه‌ها [English] | ||
| Snack, Gluten free, Germination, Soybean, Millet, Nutritional value | ||
| مراجع | ||
|
AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed, and American Association of Cereal Chemists. St. Paul, MN. Adebiyi, J.A., Obadina, A.O., Mulaba-Bafubiandi, A.F., Adebo, O.A. and Kayitesi, E. 2016. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. Journal of cereal science. 70: 132-139. Adelakun, O.E., Adejuyitan, J.A., Olajide, J.O. and Alabi, B.K. 2005. Effect of Soybean Substitution on some Physical, Compositional and Sensory Properties of Kokoro (A Local Maize Snack). European Food Research and Technology. 220(1): 79-82. Amadou, I., Gounga, M.E. and Le, G.W. 2013. Millets: Nutritional Composition, some Health Benefits and Processing: A Review. Emirate Journal of Food Agriculture. 25(7): 501-508. INSO. 2019. Biscuit- Specifications and test methods. Iranian National Standardization Organization, No 37 (In persian). INSO. 2013. Doughnut- Specifications and test methods. Iranian National Standardization Organization, No 16980 (In persian). Asgari, I., Rahmani, K. and Taslimi, A. 2006. Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil. Journal of Food Science and Technology. 3(1): 33-39 (In persian) Badiu, E., Aprodu, I. and Banu, I. 2014. Trends in the development of gluten-free bakery products. Food Technology. 38(1): 21-36. Baines, Z.V. and Morris, E.R. 1987. Flavor/taste perception in thickened systems: The effect of guar gum above and below. Food Hydrocolloids. 1(3): 197–205. Bazrafshan, M., Shafafizenoozian, M. and Moghimi, M. 2015. Investigation on production of low-Fat muffin cake utilizing Ocimumbasilicum seed powder, guar gum and isolated soy protein. Bulletin of Environment, Pharmacology and Life Sciences. 4(3): 23-32. Blades, M. 1997. Food allergies and intolerances: an update (case study). Nutrition and Food Science. 97, 146-151. Chappalwar, V. M., Peter, D., Bobde, H. and John, S. M. 2013. Quality characteristics of cookies prepared from oats and finger millet based composite flour. IRACST-Engineering Science and Technology: An International Journal (ESTIJ). 3, 677-683. Chandrasekara, A. and Shahidi, F. 2011. Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species. Journal of Agricultural and Food Chemistry. 59(1): 428–436. Conforti, F. D. and Davis, S. F. 2006. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International Journal of Food Science and Technology. 41 (2): 95–101. Dehghan Tanha, L., Karimi, M. and Salehifar, M. 2013. The effect of emulsions and lipase on the qualitative properties of frozen doughnut. Journal of Innovation and Technology in Food Science and Technology. 5(3): 105-115. (In persian) Dykes, L. and Rooney, L.W. 2006. Sorghum and Millet Phenols and Antioxidants. Journal of Cereal Science. 44(3): 236–251. Entezari, B., Karazhiyan, H. and Sharifi, A. 2017. The effect of Chubak extract on antioxidant and shelf life of doughnut. Journal of Innovation and Technology in Food Science and Technology. 9(1): 27-40. (In persian) Esonu, B. O., Udedibie, A.B.I. and Carlini, C.R. 1998. The effect of toasting, dry urea treatment and sprouting on some thermostable toxic factors in the jackbean seed. Nigerian Journal of Animal Production. 25(1), 36-39 Fatemi, H. 2016. Food Chemistry. Sahami Enteshar Company Publication. pp: 30-72. (In persian) Freitas, S. C., Alves da Silva, G., Perrone, D., Vericimo, A. M., Dos S Baião, D., Pereira, R. P., Paschoalin, M. F. V. and Del Aguila, M. E. 2018. Recovery of Antimicrobials and bioaccessible isoflavones and phenolics from soybean (Glycine max) meal by aqueous extraction. Molecules. 24(74): 1-19. Griffith, L. D., Castell-Perez, M. E. and Griffith, M. E. 1998. Effects of blend and processing method on the nutritional quality of weaning food made from selected cereals and legumes. Cereal Chemistry. 75(1): 105–12. Guevara Cruz, M., Tovar, A. R., Aguilar- Salinas, C. A., Medina – Vera, I., Gil-Zenteno, L., Hernandez-Viveros, I., Lopez-Romero, P.G. et al. 2012. A dietary pattern including nopal, chia seeds, soy protein and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. The Journal of Nutrition and Disease. 142(1): 64-69. Haralick, R. M., Shanmugam, K. and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE. 45(6), 1995-2005. Haboubi, N.Y., Taylor, S. and Jones, S. 2006. Coeliac disease and oats: a systematic review. Postgard Medicine Journal, 82: 672-678. Hayes, R.E., Bookwalter, G.N. and Bagley, E.B. 1977. Antioxidant activity of soybean flour and derivatives-a review. Journal of Food Science. 42(6): 1527-1532. Horwitz, W., Senze, A., Reynolds, H. and Park, D. L. 1975. Official methods of analysis of the association of anaytica1 chemists. Washington: Association Official Analytic Chemist. Huisman, J. and Tolman, G. H. 2001. Antinutritional factors in the plant proteins of diets for non-ruminants. Recent Developments in Pig Nutrition. 3, 261-322. Iva, B., Marian, T., Jan, M., Ludek, H., Oldrich, F. and Viera, S. 2017. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science. 75, 158-164. Kester, J. J. and Fennema, O. R. 1986. Edible films and coating. Food Technology. 40(12): 47-59. Kim, S. L., Lee, J. E., Kwon, Y. U., Kim, W. H., Jung, G. H., Kim, D. W., Lee, C. K., Lee, Y. Y., Kim, M. J. and Kim, Y. H. 2013. Introduction and nutritional evaluation of germinated soy germ. Food Chemistry. 136(2): 491–500. Kumar, V., Rani, A., Pandey, V. and Chauhan, G.S. 2006. Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chemistry. 99(3): 563-568. Macleod, G. and Ames, J. 1988. Soy flavor and its improvement. CRC Critical Reviews in Food Science and Nutrition. 27(4): 219-400. Maleki, G., Mazaheri Tehrani, M. and Shokrollahi, F. 2016. Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour. Journal of Food Science and Technology. 13(54): 51-62. (In persian) Marco, C. and Rosell, C. M. 2008. Functional and rheological properties of protein enriched gluten free composite. Journal of Food Engineering. 88(1): 94-103. Mashayekh, M., Mahmoodi, M. R. and Enterazzi, M. H. 2008. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International Journal of Food Science and Technology. 43(9): 1693-1698. Mbithi, S., Mwikya, J., Van Camp, Y. and Yiru, A. 2000. Nutrient and anitnutrient changes in finger millet during sprouting. Lebensmittel- Wisseschaft und- Technologie. 33(1): 9–14. Mohajerkhorasani, S., Alami, M, Kashaninejad, M. and ShahiriTabarestani, H. 2019. Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake. Journal of Food Science and Technology. 16(90): 229-243. (In persian). Mohammad zadeh Milani, J., Sedighi, N. Mirzaei, H. 2018. Effect of germinated and non-germinated soybean flour on quality of Barbari bread. Electronic Journal of Food Processing and Preservation. 10(1): 73-84. (In persian). Mohtarami, F., Gholipour, D. Ashrafi Yorghanlou, R. 2019. The feasibility of producing enriched and low-calorie sponge cakes with spinach puree. Journal of Food Science and Technology. 84(15): 375-384. (In persian). Mostafa, M. M., Rahma, E. H. and Rady, A. H. 1987. Chemical and nutritional changes in soybean during germination. Food Chemistry. 23(4): 257-275. Murray, J. A. 1999. The widening spectrum of celiac disease. American Journal of Clinical Nutrition. 69(3): 354-363. Nada, F. A., El-Gindy, A. A. and Youssif, M. R. G. 2016. Utilization of millet flour in production of gluten free biscuits and cake. Middle East Journal of Applied Sciences. 6(4): 1117-1127. Naghipour, F. 2012. Investigation on production of gluten free cake utilizing sorghum, soy milk, guar and xanthan gums. M.Sc. Thesis on Food Science and Technology. Ferdowsi University of Mashhad. Naas. 2012. Integration of millets in fortified foods, National Academy of Agricultural Sciences, New Delhi. Policy Paper NO. 54: 15P. Ndife, J., Abdulraheem, L. O. and Zakari, U. M. 2011. Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science. 5(8): 466 – 472. Niewinski, M. 2008. Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association. 108(4): 661-672. Ordoeez, A., Gomez, J.D., Vattuone, M.A. and lsla, M.I. 2006. Antioxidant activities of sechiumedule (Jacq) Swartz extracts. Food Chemistry 97(3): 452-458. Peerb, D. J. and Leeson, S. 2003. Feeding value of hydroponically sprouted barley for poultry and pigs. Journal of Animal Feed science and Technology. 13(3-4):183-19. Puyed, S. S. and Prakash, J. 2017. Sensory and Keeping Quality of a Ready-to-Eat Snack Incorporated with Pre-treated Soy Flour. Global Science Books, Food. 1(2): 354-360. Ranganayaki, S., Vidhya, R. and Jaganmohan, R. 2012. Isolation and proximate determination of protein using defatted sesame seed oil cake. International Journal of Nutrition and Metabolism. 4(10): 141-145. Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Perez, G. T., Beltramo, D. M. and Leon, A. E. 2004. Production of gluten free bread using soybean flour. Journal of Science Food Agriculture. 84(14): 1969-1974. Sadana, B. and Chabra, C. 2003. Effect of processing on the digestibility and mineral content of weaning food formulations. Abstract of 9th Asian Congress of Nutrition. Feb. 23–27, New Delhi, India, 147. Sabetmoghaddam, A., Mehdipour, M. and Dastar, B. 2009. The determining of digestible energy and digestibility coefficients of protein, calcium and phosphorus of malt (Germinated barley) in broilers. Journal of poultry Science. 8(8):788-791. Sanful, R. E. and Darko, S. 2010. Utilization of Soybean Flour in the Production of Bread. Pakistan Journal of Nutrition. 9(8): 815-818. Singh, P., Singh, R. and Aghuvanshi, R. 2012. Finger millet for food and nutritional security, African Journal of Food Science. 6(4): 77-84. Singh, G. 2009. The soybean Botany, Production and Uses. Mixed Sources. Ludhiana, India: Punjab Agricultural University. Sun, D. 2008. Computer Vision Technology for Food Quality Evaluation. Academic Press, New York. Taylor, J. R. N., Schober, T. J. and Bean, S. R. 2006. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science. 44(3): 252-27.
| ||
|
آمار تعداد مشاهده مقاله: 537 تعداد دریافت فایل اصل مقاله: 303 |
||