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اثر فرایند اکستروژن و ترکیب خوراک بر ویژگیهای فیزیکوشیمیایی و حسی غلات صبحانه بر پایۀ بلغور ذرت، آرد گندم و دانۀ طالبی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 167-188 اصل مقاله (1.26 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.351156.1279 | ||
| نویسندگان | ||
| الناز میلانی* 1؛ فخری شهیدی2؛ الهام انصاری فر3؛ محمد خلیلیان موحد4؛ فریده صالحی پور5 | ||
| 1جهاددانشگاهی خراسان رضوی | ||
| 2عضو هیات علمی دانشگاه فردوسی مشهد | ||
| 33- استادیار علوم و صنایع غذایی، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، گروه بهداشت عمومی، دانشکده بهداشت، دانشگاه علوم پزشکی بیرجند | ||
| 4دانشگاه فردوسی مشهد | ||
| 5گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد | ||
| چکیده | ||
| مصرف غلات صبحانه آماده به مصرف محبوبیت بسیار زیادی یافته است و با توجه به اینکه کودکان و نوجوانان مصرف کنندگان اصلی آنها هستند، بهبود ارزش تغذیهای این محصولات الزامی است. در صنعت غذا در مراحل تولید، آمادهسازی و مصرف مواد غذایی به ویژه در فرایند میوهها و سبزیها، مقدار زیادی ضایعات حاصل میشود که حاوی مقدار زیادی پروتئین، اسیدهای چرب ضروری، فیبرهای رژیمی و مواد معدنی است که برای سلامت مصرفکنندگان مفیدند. در این تحقیق، از رویۀ سطح پاسخ برای بررسی اثر متغیرهای فرمولاسیون شامل آرد دانۀ طالبی (10-20 درصد)، میزان رطوبت (12-20 درصد) و سرعت چرخش مارپیچ اکسترودر (180-120 دور بر دقیقه) بر پاسخهای نسبت انبساط، دانسیتۀ تودهای، سفتی بافت، شاخص جذب آب، شاخص انحلال پذیری در آب، رنگ، تخلخل و پذیرش حسی ارزیابی شد. نتایج تحقیق نشان داد افزایش سهم آرد دانۀ طالبی به مخلوط بلغور ذرت - آرد گندم باعث افزایش دانسیتۀ تودهای، سفتی بافت و شاخص قرمزی فراورده و کاهش نسبت انبساط، تخلخل، شاخص جذب آب در فراورده میگردد. سرانجام، شرایط بهینه فرایند اکستروژن در 10 درصد دانۀ طالبی، 19.68 درصد رطوبت خوراک و سرعت چرخش مارپیچ 180 دوربردقیقه تخمین زده شد. | ||
| کلیدواژهها | ||
| بهینه سازی؛ پردازش تصویر؛ تخلخل؛ فرایند اکستروژن | ||
| عنوان مقاله [English] | ||
| The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour | ||
| نویسندگان [English] | ||
| Elnaz Milani1؛ Fakhri shahidi2؛ Elham Ansarifar3؛ mihammad khalilian4؛ faride salehipour5 | ||
| 1ACECR | ||
| 2ferdowsi | ||
| 3birjand | ||
| 4ferdowsi | ||
| 5ferdowsi | ||
| چکیده [English] | ||
| Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, a large scale of byproduct is obtained, which contains a large amount of protein, essential fatty acids, dietary fibers and minerals that are beneficial for health. In this research, a central composite design was used to investigate the effect of formulation variables including cantaloupe seed flour (20-10%), moisture content (20-12%) and screw speed (120-180 rpm) on the responses of expansion ratio, bulk density, hardness. Texture, water absorption index, water solubility index, color, porosity and sensory acceptance were used. The results showed that increasing the level of cantaloupe flour in the corn grits-wheat flour mixture increases the bulk density, hardness and redness index of the product and decreases the expansion ratio, porosity, and water absorption index in the product. The optimal conditions of the extrusion process were determined at 10% cantaloupe seeds, 19.68% feed moisture and screw speed 180 rpm. | ||
| کلیدواژهها [English] | ||
| Extrusion process, Image process, Optimization, Porosity | ||
| مراجع | ||
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