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اثر افزودن سبوس برنج برسینتیک خشک کردن، راندمان انرژی و ویژگی‌های کیفی اسنک های عناب خشک شده با تابش مادون قرمز | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 25، شماره 1 - شماره پیاپی 80، فروردین 1405، صفحه 95-110 اصل مقاله (1007.71 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.373550.1471 | ||
| نویسندگان | ||
| اکرم اکبری* 1؛ مجید جوانمرد داخلی2؛ صحرا فرهادی3 | ||
| 1دانشجو | ||
| 2گروه صنایع غذایی،سازمان پژوهشهای علمی و صنعتی ایران، ایران | ||
| 3گروه صنایع غدایی دانشگاه آزاد، واحد علوم دارویی | ||
| چکیده | ||
| هدف از این مطالعه، ارزیابی اثرات اکستروژن و فرآوری IR بر محتوای تغذیه ای، آنتی اکسیدانی، فنول کل و خواص ساختاری اسنک غنی شده با سبوس برنج است. ترکیبی متشکل ازپودر کامل عناب (70%)، نشاسته ذرت (10-30%) و سبوس برنج (0-20%) در یک اکسترودر تک مارپیچ با سرعت مارپیچ 50 دور در دقیقه و دمای 30 درجه سلسیوس اکسترود شد. تأثیر فرمولاسیون و شرایط فرآوری IR شامل سطوح مختلف توان مادون قرمز (IP) (700، 1000 و 1300 وات)، فاصله (5، 10 و 15 سانتی‌متر) و زمان (5، 10، 15 دقیقه) بر سینتیک خشک شدن و برخی از پارامترهای کیفی اسنک عناب بود. افزایش فنولیک و آنتی اکسیدانی ناشی از افزودن سبوس برنج همراه با آزادسازی فنولیک‌های متصل به واسطه مادون قرمز بود. سختی و تردی با افزایش سطوح سبوس برنج کاهش یافت که نشان دهنده بافتی نرم‌تر و کمتر شکننده در محصول نهایی است. مشاهدات SEM نشان داد که افزایش سطح سبوس برنج به تدریج ماتریس نشاسته را مختل می‌کند و سلول‌هایی با دیواره های کوچک‌تر و ضخیم‌تر تولید می کند که با تغییر رفتار هیدراتاسیون مطابقت دارد. غنی سازی متوسط با سبوس برنج کیفیت حسی را بهبود بخشید، در حالی که سطوح بالاتر باعث کاهش مقبولیت شد و تجزیه و تحلیل انرژی نشان داد که با افزودن سبوس، انرژی مکانیکی کمتری وجود دارد، اما مصرف انرژی غالب از طریق گرمایش مادون قرمز است. | ||
| کلیدواژه‌ها | ||
| سبوس برنج؛ فرآوری مادون قرمز؛ ترکیبات فنلی؛ اسنک عناب | ||
| عنوان مقاله [English] | ||
| Effect of rice bran addition on the drying kinetics, energy efficiency and quality characteristics of jujube snacks dried by infrared radiation | ||
| نویسندگان [English] | ||
| akram akbari1؛ Majid Javanmard dakheli2؛ sahra farhadi3 | ||
| 1phd student | ||
| 2Iranian research organization | ||
| 3lslamic azad univercity | ||
| چکیده [English] | ||
| The present study aims to evaluate the effects of extrusion and infrared (IR) processing on the nutritional attributes, antioxidant capacity, total phenolic content, and structural properties of snacks enriched with rice bran. A composite blend comprising whole jujube flour (70%), corn starch (10–30%), and rice bran (0–20%) was processed using a single-screw extruder at a screw speed of 50 rpm and a barrel temperature of 30°C. The investigation analyzed the impact of formulation and IR processing conditions—specifically infrared power levels (700, 1000, and 1300 W), radiation distance (5, 10, and 15 cm), and duration (5, 10, and 15 min)—on the drying kinetics and various quality parameters of the jujube-based snacks. Results indicated that the incorporation of rice bran, coupled with the infrared-mediated release of bound phenolic compounds, led to an enhancement in phenolic content and antioxidant activity. Physical analysis demonstrated that increased rice bran concentrations resulted in reduced hardness and crispiness, yielding a softer and less brittle texture. Scanning electron microscopy (SEM) observations revealed that higher rice bran levels progressively disrupted the starch matrix, leading to the formation of smaller cells with thicker walls, which correlated with altered hydration behavior. While moderate rice bran enrichment improved sensory quality, higher inclusion levels diminished overall acceptability. Furthermore, energy analysis indicated that although bran addition lowered mechanical energy demand, infrared heating remained the primary source of energy consumption. | ||
| کلیدواژه‌ها [English] | ||
| Rice bran, Infrared processing, Phenolic compounds, jujube snack | ||
| مراجع | ||
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