| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,036 |
| تعداد مقالات | 33,983 |
| تعداد مشاهده مقاله | 45,735,989 |
| تعداد دریافت فایل اصل مقاله | 77,178,317 |
بررسی تأثیر افزودن دانه چیا و نوشیدنی کامبوجا بر خصوصیات کمی و کیفی دونات تخمیری فراسودمند | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 1 - شماره پیاپی 70، شهریور 1400، صفحه 51-68 اصل مقاله (879.73 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.127345.1236 | ||
| نویسندگان | ||
| اوریا فعله گری1؛ فریبا نقی پور* 2؛ علیرضا فرجی3 | ||
| 1دانشجوی کارشناسی ارشد دانشگاه آزاد اسلامی واحد علوم دارویی | ||
| 2بخش تحقیقات غلات. موسسه تحقیقات اصلاح و تهیه نهال و بذر | ||
| 3عضو هیات علمی دانشگاه آزاد اسلامی، واحد علوم دارویی | ||
| چکیده | ||
| امروزه هدف از فناوری مواد غذایی، تولید غذاهای آماده با کیفیت بالاتر و ارزش تغذیه‌ای بیشتر است. برای رسیدن به این هدف، تولید محصولات فراسودمند، به‌خصوص میان‌وعده‌های تهیه شده از آرد گندم، جایگاه خاصی دارد. هدف از تحقیق حاضر، بررسی امکان تولید دونات تخمیری فراسودمند با افزودن آرد دانة چیا در سه سطح صفر، 5 و 10 درصد و نوشیدنی کامبوجا (به‌جای آب) در سه سطح صفر، 50 و 100 درصد است. در این تحقیق، پارامترهای فیزیکوشیمیایی و ویژگی‌های حسی محصول تولیدی در یک طرح کاملاً تصادفی با آرایش فاکتوریل ارزیابی شد (P<0.05). بر اساس نتایج به دست آمده، مشخص شد با افزایش میزان آرد دانة چیا و نوشیدنی کامبوجا در فرمولاسیون دونات تخمیری، میزان رطوبت، ترکیبات فنولیک کل و فعالیت آنتی‌اکسیدانی محصول نهایی افزایش می‌یابد. همچنین معلوم شد در بین نمونه‌های تولیدی، نمونه حاوی 5 درصد آرد دانة چیا و 100 درصد نوشیدنی کامبوجا، بیشترین میزان حجم مخصوص و تخلخل و کمترین میزان سفتی بافت را در بازه‌های زمانی 1، 3 و 7 روز پس از تولید، دارد. از سوی دیگر با افزایش میزان نوشیدنی کامبوجا، از روغن محصول نهایی کاسته شد. با افزودن آرد دانة چیا و نوشیدنی کامبوجا، میزان مؤلفه‌های*Lو a پوسته به‌ترتیب کاهش و افزایش یافت، درحالی‌که میزان مؤلفه * b تنها با افزایش 100 درصد نوشیدنی کامبوجا در فرمولاسیون محصول افزایش یافته است. داوران چشایی نمونه حاوی 5 درصد آرد دانة چیا با 100 درصد نوشیدنی کامبوجا را بهترین نمونه معرفی کردند. | ||
| کلیدواژه‌ها | ||
| عملگرا؛ فراورده های‌غلات؛ فرمولاسیون؛ فعالیت آنتی‌اکسیدانی؛ میان‌وعده | ||
| عنوان مقاله [English] | ||
| Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut | ||
| نویسندگان [English] | ||
| fariba naghipour2؛ | ||
| 2Seed and Plant Improvement Institute (SPII) | ||
| چکیده [English] | ||
| Preparing ready- to -eat foods with higher quality and nutritional value is one of the purposes of food technology. In order to achieve this goal, the producing functional foods, especially snacks prepared from wheat flour, is so important. The aim of this research was to find out the possibility of producing functional fermented doughnut by using chia seed flour in levels of 0, 5 and 10% and replacing kombucha beverage with water in levels of 0, 50, and 100%. Physicochemical and sensorial characteristics of final product were evaluated in the form of a completely randomized design with factorial arrangement (P ≥0.05). The results showed that by increasing the amount of chia seed flour and the replaceing of kombucha beverage with water in fermented doughnuts, the moisture content, the total phenolic compounds and the antioxidant activity of final products were increased. In addition, the samples containing of 5% chia seed flour and 100% of kombucha beverage had the highest amount of specific volume and porosity and lowest firmness during 1, 3 and 7 days after preparation. The amount of oil in the final product decreased by increasing kombucha beverage. Also, by adding chia seed flour and replacing kombucha beverage with water, L* and a* values decreased and increased respectively, while the b* value increased by using 100% kombucha beverage. Finally, the panelists accepted the samples containing 5% of chia seed flour and 100% of kombucha beverage as the best samples. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidant activity, Fermented doughnut, Formulation, Functional, Snacks | ||
| مراجع | ||
|
AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN. Ayerza, R. J., and Coates, W. 2007. Seed yield, oil content and fatty acid composition of three botanical sources of fatty acid planted in the Yungas ecosystem of tropical Argentina. Tropical Science. 47(4): 183-187. Behmanesh, B. 2018. Investigation on gluten free cup Cake Production by Amaranth (Amaranthus spp.) and Mandab Native Gum (Eruca sativa). M. Sc. Thesis. Azad University, Sabzevar branch, Sabzevar, Iran. (In persian) Blanc, P. J. 1996. Characterization of the tea fungus metabolites. Biotechnology Letters. 18(2): 139-142. Casper, J. L., Oppenheimer, A. A., and Erickson, B. 2007. Dough Compositions Having a Moisture Barrier and Related Methods. United States patent no 0275128. Chu, S. C., and Chen, C. 2006. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry. 98, 502–507. Costantini, L., Romina, M., Ivan, K., Giovanni, B., and Merendino, N. 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry. 165, 1-36. 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) Dufresne, C., and Farnworth, E. 2000. Tea Kombucha, and health: a review. Food Research International. 33, 409-421. 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) Fatemi, H. 1999. Food Chemistry. Tehran: Publishing Co. Publication. (In Persian) Fernandes, S. S., and Myriam, S. M. 2017. Addition of chia seed mucilage for reduction on fat content in bread and cake. Journal of Chemistry. 227, 237-244. Greenwalt, C. J., Steinkraus, K. H., & Ledford, R. A. (2000). Kombucha, the fermented tea: microbiology, composition and claimed health effects. Journal of Food Protection, 63(7), 976-981. Guevara Cruz, M., Tovar, A. R., Aguilar- Salinas, C. A., Medina – Vera, I., Gil-Zenteno, L., Hernandez-Viveros, I., Lopez-Romero, P. G. Guillermo Ordaz-Nava,G., Canizales-Quinteros, S., Guillen Pineda, L.E., and Torres, N. 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, 64-69. Haralick, R. M., Shanmugam, K., and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE. 45(6): 1995-2005. Jayabalan, R., Marimuthu, S., and Swaminathan, K. 2007. Changes in content of organic acids and tea polyphenols during Kombucha tea fermentation. Food Chemistry. 102, 392–398. Jayabalan, R., Malbasa, R., Loncar, E., Yasmina, S., Vitas, M., and Sathishkumar, M. 2014. A Review on Kombucha Tea Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety. 13, 538-550. Kester, J. J., and Fennema, O. R. 1986. Edible films and coating. Food Technology. 40 (12): 47-59. Lxtaina, V. Y., Carmen M., Susana, M., and Nolascob, S. 2011. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis. 24(2): 166-174. Makvandi, M., Fadaei Noghani, V., and Khosravi-Darani, K. 2016. Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract. Journal of Food Science and Technology. 54(13): 105-119. (In Persian) Malbasa, R. V., Loncˇar, E. S., Vitas, J. S., and Brunet, J. M. 2011. Influence of starter cultures on the antioxidant activity of Kombucha beverage. Food Chemistry. 127, 1727–31. Moreira, R., Chenlo, F., and Torres, M. D. 2013. Effect of chia (Salvia hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut. LWT- Food Science and Technology. 50, 160-166. Ordoeez, A., Gomez, J. D., Vattuone, M. A., and lsla, M. I. 2006. Antioxidant activities of sechium edule (Jacq) Swartz extracts. Food Chemistry. 97, 452-458. Pizarro, P., Almeida, E., and Sammán, N. 2013. Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT Food Science and Technology. 54(1): 1-7. 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. Reiss, J. 1994. Influence of different sugars on the metabolism of the tea fungus. Zeitschrift fur Lebensmittel Untersuchungund Forschung. 198(3): 258-261. Reyes-Caudillo, E., and Lopez, M. A. 2008. Dietary fiber content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Journal of Food Chemistry 107(2): 656–663. Romankiewicz, D., Hassoon, W., Cacak-Pietrzak, G., Sobczyk, M., Wojdy Ba, M., CegliNska, A., and Dziki, D. 2017. The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality, 1-7. Ronda, F., Oliete, B., Gómez, M., Caballero, P. A., and Pando, V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering. 102(3): 272-277. Sreeramulu, G., Zhu, Y., and Knol, W. 2000. Kombucha fermentation and its antimicrobial activity. Journal of Agricultural & Food Chemistry. 48(6): 2589-2594. Steffolani, E. 2014. Effect of chia addition on the quality of gluten-free bread. Journal of Food Quality, 37, 307-319. Sun, D. 2008. Computer Vision Technology for Food Quality Evaluation. Academic Press, New York. Suri, S., Jain Passi, S., and Goyat, J. 2016. Chia seed (Salvia hispanica L.) a new age functional food. 4th International Conference on Recent Innovation in Science Engineering and Management, India International Centre, New Dehli, 752-756. Von Gadow, A., Joubert, E., and Hansmann, C. F. 1997.Comparisonof antioxidant activity of aspalathin with that of other plant phenols of Rooibosed tea (Aspalathonlinearis), a-tocopherol, BHT and BHA. Journal of Agriculture and Food Chemistry. 45(3): 632–638. | ||
|
آمار تعداد مشاهده مقاله: 666 تعداد دریافت فایل اصل مقاله: 407 |
||