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بررسی اثر انواع نشاسته و ایزوله پروتئین بر ویژگی های کیفی و بافت سنجی نان بدون گلوتن، بر پایه آرد برنج | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 189-202 اصل مقاله (586.3 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.360144.1344 | ||
| نویسندگان | ||
| مریم محمدی* 1؛ فرناز دستمالچی2؛ غلامرضا عسگری1؛ حسین کیانی1 | ||
| 1گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی دانشگاه تهران | ||
| 22پژوهشکده علوم صنایع غذایی و محصولات کشاورزی، پژوهشگاه استاندارد | ||
| چکیده | ||
| چکیده نانهای بدون گلوتن بر پایه آرد و نشاسته از نظر ویژگیهای بافتی و حسی و نیز ارزش تغذیه‌ای کیفیت پایینی دارند. با استفاده از 2 نوع نشاسته (نشاسته ذرت و سیب زمینی) و 3 نوع ایزوله پروتئین گیاهی (کنجد، سویا و نخود) بررسیهایی برای یافتن بهترین فرمول نان بدون گلوتن با کیفیت بافتی، حسی و تغذیه‌ای مناسب انجام شد. در مرحله اول در بین نشاسته ذرت و سیبزمینی، فرمول دارای نشاسته سیبزمینی حجم بالاتر، افت وزن و تخلخل کمتر داشت. در مرحله دوم در بین سه فرمول با ایزوله پروتئین مختلف، نان دارای %7 ایزوله پروتئین کنجد سختی و قابلیت جویدن کمتر و پیوستگی بالاتری را در 24 و 48 ساعت پس از پخت نشان داد. در کلیه فاکتورهای ارزیابی حسی با مقیاس هدونیک 5 امتیازی بهجز رنگ (8/0 ± 5/4) نان دارای ایزوله کنجد با امتیاز بالاتری ارزیابی شد و نان دارای ایزوله پروتئین سویا تنها در امتیاز رنگ بالاتر بود (7/0 ± 9/4). ویژگیهای رنگسنجی، میزان پروتئین، کاهش افت وزن و رطوبت نان بدون گلوتن با افزودن ایزوله پروتئین نسبت به فرمولهای نان بدون ایزوله پروتئین افزایش (بهبود) معنیداری پیدا کرد (P<0.05). | ||
| کلیدواژه‌ها | ||
| نان بدون گلوتن؛ نشاسته؛ ایزوله پروتئین؛ بافت سنجی؛ فرمولاسیون | ||
| عنوان مقاله [English] | ||
| Study on the effect of different types of starch and protein isolate on the quality characteristics and texture analysis of gluten-free bread based on rice flour | ||
| نویسندگان [English] | ||
| Maryam Mohammadi1؛ Farnaz Dastmalchi2؛ Gholamreza Askari1؛ Hosein Kiani1 | ||
| 1Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran | ||
| 2Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute | ||
| چکیده [English] | ||
| Abstract Gluten-free breads based on flour and starch, have low quality in terms of textural and sensory characteristics as well as nutritional value. By using 2 types of starch (corn and potato starch) and 3 types of plant protein isolate (sesame, soy and pea), studies were conducted to find the best gluten-free bread formula with appropriate textural, sensory and nutritional quality. In the first stage, between corn and potato starch, the formula with potato starch had higher volume, lower weight loss and porosity. In the second stage, among the three formulas with different protein isolates, the bread with 7% sesame protein isolate showed less hardness and chewiness and higher cohesiveness in 24 and 48 hours after baking. In all sensory evaluation factors with a 5-point hedonic scale except color (4.5 ± 0.8), the score of bread with sesame isolate was higher, and only bread with soy protein isolate had a higher color score (4.9 ± 0.7). The colorimetric characteristics, protein content, decrease in weight loss and moisture content of gluten-free bread increased significantly with the addition of protein isolate compared to bread formulas without protein isolate (P<0.05). | ||
| کلیدواژه‌ها [English] | ||
| Gluten-free bread, starch, protein isolate, texture analysis, formulation | ||
| مراجع | ||
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