| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,038 |
| تعداد مقالات | 33,989 |
| تعداد مشاهده مقاله | 45,930,665 |
| تعداد دریافت فایل اصل مقاله | 77,245,792 |
تأثیر ﺟﺎﯾﮕﺰﯾﻨﯽ آرد ﮔﻨﺪم ﺑﺎ ﭘﻮدر ﺳﻨﺠﺪ ﮐﺎﻣﻞ ﺑﺮ ﺧﺼﻮﺻﯿﺎت فیزیکوشیمیایی و حسی نان تست | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 1 - شماره پیاپی 68، شهریور 1399، صفحه 155-168 اصل مقاله (822.26 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.125299.1202 | ||
| نویسندگان | ||
| محمداسماعیل نصرآبادی* 1؛ حماد نوری توپکانلو2 | ||
| 1دپارتمان علوم و صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی و حرفه ای استان خراسان رضوی، ایران | ||
| 2دانشجوی دکترا صنایع عذایی زیر شاخه شیمی مواد غذایی، دانشگاه آزاد سبزوار | ||
| چکیده | ||
| سنجد حاوی مقدار زیادی پروتئین، مواد معدنی، ترکیبات فنولیک و فیبر رژیمی است و از آرد آن می‌توان به عنوان ماده اولیه عملگرا در تولید محصولات نانوایی استفاده کرد. در این مطالعه، تأثیر جایگزین کردن آرد گندم با آرد سنجد بر خواص فیزیکوشیمیایی و حسی نان تست بررسی شده است. بدین منظور پودر سنجد در پنج سطح صفر، 4، 8، 12 و 16 درصد به فرمولاسیون نان تست اضافه شد. نتایج ارزیابی خصوصیات فیزیکوشیمیایی نشان داد که با افزایش مقدار پودر سنجد درصد فیبر، رطوبت نان، و مؤلفـه رنگـی a*به طور معنی‌داری افزایش می‌یابد، در حالی که درصد پروتئین نان و مؤلفه‌های رنگـی L* و b* کاهش معنی‌داری نسبت به نمونه شاهد پیدا می‌کند. نتایج تحقیق همچنین نشان داد که حجم مخصوص و تخلخل نان‌های حاوی پودر سنجد تا سطح 8 درصد با حجم مخصوص و تخلخل نان‌های نمونه شاهد تفاوتی ندارد ولی این ویژگی‌ها در سطوح بالاتر پودر سنجد کاهش معنی‌داری نسبت به نمونه شاهد می‌یابد. بافت نان‌ها تا سطح 8 درصد پودر سنجد نرم‌تر از بافت نان شاهد است ولی در سطوح بالاتر سفت‌تر می‌شود. از نظر پذیرش کلی، نان‌های حاوی 8 درصد پودر سنجد بیشترین امتیاز را کسب کردند.بـا توجـه بـه نتـایج به دست آمده، نمونه حاوی 8 درصد پودر سـنجد بـه دلیـل خـواص بافتی و حسی بهتر، فیبر بیشتر و در نتیجه دریافت کـالری کمتـر، نسبت به نمونهٔ شاهد، پیـشنهاد می‌شود. | ||
| کلیدواژه‌ها | ||
| تخلخل؛ فراورده‌های نانوایی؛ فیبر بالا؛ نان حجیم | ||
| عنوان مقاله [English] | ||
| The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread | ||
| چکیده [English] | ||
| Angutifolia contains a lot of protein, minerals, phenolic compounds and dietary fiber, and flour can be used as a primitive raw material for the production of bakery products. In this study, the effects of replacing wheat flour with angustifolia powder on bread viscosity, physicochemical and sensory properties of bread was investigated. For this purpose, the angustifolia powder was added to wheat flour at five levels of 0, 4, 8, 12 and 16 percent and the bread was prepared. As a result of increasing the amount of angustifolia powder, the fiber percentage, bread moisture and a * color component significantly increased and the percentage of bread protein and color components L * and b * had a significant decrease compared to the control. Specific volumes and porosity of breads containing angustifolia powder at a level of 8% had no significant difference with the control, but at higher levels the specific volume and porosity of the breads decreased. The tissue of breads, when 8% of the angustifolia powder was added, was softer than that the control but was tightened at the higher levels. In terms of general acceptance, the breads containing 8% of angustifolia powder had the highest score. According to the results, the samples containing 8% of angustifolia powder, due to its texture and sensory properties, were better than the control, they contain more fibers and less energy. | ||
| کلیدواژه‌ها [English] | ||
| Bakery products, High fiber, Loaf bread, Porosity | ||
| مراجع | ||
|
AACC. 2000. Appproved Methods of the American Association of the Cereal Chemist, 10thedition.St. Paul, MN.
AACC. 2003. Approved Methods of Analysis of the American Association of Cereal Chemists, St. Paul. MN US.
Abedfar, A. and Sadeghi, A. 2015. Investigation of the effect of green squash on the characteristics of sourdoughtoastbread.Journal of Innovative Food Technologies. 3 (10): 42-53. (in Persian)
Ahlborn, G.J., Pike, O.A., Hendrix, S.B., Hess, W.M. andHuber, C.S. 2005. Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry. 5(82): 328-335.
Akbolat, D., Ertekin, C., Menges, H.O., Guzel, E. and Ekinci, K. 2008. Physical and nutritional properties of oleaster (Elaegnus angostifoliaL.) growing in Turkey. Asian of Journal Chemistry. 20(3):2358-2366.
Aparicio-Saguilán, A., Sayago-Ayerdi, S.G., Vargas-Torres, A., Tovar, J., Ascencio-Otero, T.E. and Bello-Pérez, L.A., 2007. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch.Journal of Food composition and Analysis,20(3-4):175-181.
Amiri Chayjan, R., Bahrabad, S.M.T. and Rahimi Sardari, F.2014. Modeling Infrared‐Covective Drying of Pistachio Nuts under Fixed and Fluidized Bed Conditions. Journal of Food Processing and Preservation, 38(3):1224-1233.
Ayoubi, A. 2019. The effect of wheat flour replacement with eleaagnus angustifolia powder on quality characteristics of cupcake. Journal of Nutrition Sciences & Food Technology. 10(2): 79-88. (in Persian)
Bhat, M.A. and Anju, B.2013. Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing and Technology, 4(9):1-4.Chiavaro, E., Vittadini, E., Musci, M., Bianchi, F. and Curti, E.2008.
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”). LWT-Food Science and Technology, 41(1): 58-70.
El-Demery, M. E. 2001. Evaluation of physico-chemical properties of toast breads fortified with pumpkin (cucurbita moschata) flour. Home Economics Department, Faculty of Specific Education Kafr-Elsheikh University, Egypt. The 6th Arab and 3rdInternational Annual Scientific Conference Report, 2001, 2146-2157.
Erdemoglu, N., Akkol, E.K., Yesilada, E. and Calış, I., 2008. Bioassay-guided isolation of anti-inflammatory and antinociceptive principles from a folk remedy, Rhododendron ponticum L. leaves. Journal of Ethnopharmacology, 119(1): 172-178.
Goncharova, N.P. and Glushekova, A.I. 1990. Lipids of elaeagnus fruits. Khimiya Prirodnykh Soedinii (Tashkent).1,17-21.
Khaki-Rizi, M., Ataye Salehi, E., Mosharaf, L. and Tajali, F. 2012. Investigation of physicochemical compositions of Elaeagnus angustifoliaL.fruit for using in food industry. Journal of Herbal Drugs. 3(1): 15-20. (in Persian)
Mashayekh, M., Mahmoudi, M.R. and Entezari, M.H. 2007. Evaluation the effect of oil free soy flour on organoleptic and biological Taftun bread. Journal of Nutrition Science and Food Technology. 2(3): 73-80. (in Persian)
Mehraban, M., Mohammadi Sani, A. and Sarraf, M. 2013. Study physicochemical and organoleptical properties of donut enriched with Eleaagnus angustifoliaflour. National conference of Passive Defense in Agriculture. Nov 19; Gheshm, Iran. (in Persian)
Movahhed, S. and Mirzaei, M.2013. Evaluation of staling rate and quality of gluten-free toast breads on rice flour basis.Research journal of Applied Sciences. Engineering and Technology. 5(1): 224-227.
Nourmohammadi, E, Peighambardoust, S. H., Olad Ghaffari, A., Azadmard-Damirchi, S. and Hesari, J. 2001. Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake. Journal of Food Research. 21(2): 155-165. (in Persian)
Pour Abedin, A. and Aarabi, A. 2018. Effect of flax flour extraction(Linum usitatissimum)on staling and sensory properties of toastbread. Journal of Food Technology & Nutrition. 15(2): 45-54. (in Persian)
Rajabzadeh, N. 2000. Bread Technology. Tehran University Press.p. 341-344. (in Persian)
deMello, M.L., Bora, P.S. and Narain, N., 2001. Fatty and amino acids composition of melon (Cucumis melovar. saccharinus) seeds. Journal of Food Composition and Analysis. 14(1):pp.69-74.
Sahan,Y.,Dundar,A.N.,Aydin, E.,Kilci, A.,dnaDulger, D.,Kaplan,F. B.,Gocmen,D. andCelik,G. 2013. Characteristics of cookies supplemented with oleaster (Elaeagnus ngustifoliaL.) flour. I Physicochemical, sensorial and texturalproperties.JournalofAgricultural. 5(2):160-168.
Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M. and Soleimani, M. 2013. The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Journal of Nutrition Sciences and Food Technology. 8(3): 229-240. (in Persian)
Sangnark, A. and Noomhorm, A., 2004. Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. LWT-Food Science and Technology. 37(7): 697-704.
Sun, D. 2008. Computer Vision Technology for Food Quality Evaluation. Academic Press. New York.
Vatandoust, S., Azizi, M. H., Hojjatoleslami, M., Molavi, H. and Raesi, Z. 2015. The effect of adding Eleaagnus angustifoliapowder to quality characteristics of burger’s bread. Iranian Journal of Food Science and Technology.49(12): 73-84. (in Persian)
Huang, W., Kim, Y., Li, X. and Rayas-Duarte, P., 2008. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. Journal of Cereal Science, 48(3),pp.639-646.
Zargari, A. 1990. Medicinal Plants.Tehran University press, Tehran. Vol. 4. pp: 275-7. (in Persian)
Zaree, Z., Noori, L. and Fahim Danesh, M.2016. Study effect of wheat flour replacement with Eleaagnus angustifoliaflour on physicochemical and sensorial properties of oil cake. Journal of Innovation in Food Science and Technology. 8(2): 55-63. (in Persian) | ||
|
آمار تعداد مشاهده مقاله: 2,529 تعداد دریافت فایل اصل مقاله: 399 |
||