| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,031 |
| تعداد مقالات | 33,920 |
| تعداد مشاهده مقاله | 45,292,836 |
| تعداد دریافت فایل اصل مقاله | 62,718,539 |
بررسی اثر پوست سیب‌زمینی بر خواص رئولوژی خمیر و ویژگیهای بیسکویت | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 49-62 اصل مقاله (1.3 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.355569.1316 | ||
| نویسندگان | ||
| حنانه قربانی1؛ مهدی سیدین اردبیلی2؛ قاسم فدوی* 3 | ||
| 1دانش آموخته کارشناسی ارشد، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران | ||
| 2استادیار، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم تحقیقات، تهران- ایران | ||
| 3استادیار، پژوهشکده صنایع غذایی و فرآورده‌های کشاورزی، پژوهشگاه استاندارد، کرج، ایران | ||
| چکیده | ||
| پوست سیب‌زمینی فرآوردهای جانبی،در تولید فرآورده‌های سیب‌زمینی و دارای ویژگیهای عملکردی خوبی است. این فرآوردۀ فرعی، به دلیل داشتن خاصیت جذب بالای آب و فیبر زیاد، در صنعت غذا مورد توجه قرار گرفته است. ایـن پـژوهش با هدف تعیین اثر پوست سیب‌زمینی بر ویژگیهای رئولوژیکی خمیر و ویژگیهای فیزیکوشیمیایی و حسی بیسکویت اجـرا شد. مقادیر مختلف پوست سیب‌زمینی (0، 5، 10 و 15 درصد) جایگزین آرد بیسکویت شد و اثرهای آن بررسی گردید. نتایج تحقیق نشان داد که با افزایش میزان پوست سیب‌زمینی، میزان پروتئین، مؤلفه‌های رنگی *L و *b و پیوستگی نمونه‌ها به طور معنی‌داری (p≤0.05) کاهش و میزان فیبر و مؤلفۀ رنگی a* و سفتی نمونه‌های بیسکویت افزایش مییابد. اختلاف آماری معنی‌داری (p≤0.05) در میزان رطوبت، چربی و چسبندگی نمونه‌ها مشاهده نشد. نتایج آزمون حسی نیز نشان داد که بالاترین امتیاز مزه و بو متعلق به نمونه‌های P1 (شاهد) و P2 (محتوی 5درصد پوست سیب‌زمینی) است. در نتیجه افزودن مقادیر مختلف پوست سیب‌زمینی، موجب کاهش معنی‌دار امتیاز بو و مزه نمونه‌ها شد. مقایسۀ میانگین نتایج نمونه‌ها نشان داد که بالاترین امتیاز رنگ، بافت و پذیرش کلی متعلق به نمونۀ P2 است و پوست سیب‌زمینی، موجب کاهش معنی‌دار امتیاز رنگ و بافت سایر نمونه‌ها میشود. تیمار P2 به عنوان تیمار برتر معرفی شد. به طور کلی می‌توان گفت افزودن پوست سیب‌زمینی تا 5 درصد اثر نامطلوبی در ویژگیهای حسی نمونه ایجاد نمی‌کند و می‌تواند با هدف افزایش فیبر محصولات غذایی، تا حد 5 درصد، به کار گرفته شود. | ||
| کلیدواژه‌ها | ||
| بیسکویت؛ پسماند سیب‌زمینی؛ رئولوژی؛ فیبر بالا | ||
| عنوان مقاله [English] | ||
| Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties | ||
| نویسندگان [English] | ||
| hannaneh Ghorbani1؛ Mehdi Seyedain-Ardebili2؛ Ghasem Fadavi3 | ||
| 1MSc.Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 2Assistant Professor,, Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS) | ||
| 3Assisstant professor, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Karaj, Iran. | ||
| چکیده [English] | ||
| Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit properties. The flour was substituted by potato peel powder at the levels of 0, 5, 10 and 15 percent (samples P1 to p4) and the effects were investigated. The results showed that by increasing the amount of potato peel powder, the amount of protein, color indices (L* and b*) and the cohesion of the samples decreased significantly and the amount of fiber, a* index and hardness of biscuit samples increased (p≤ 0.05). No significant differences were observed among moisture, fat and adhesion of samples (p≤ 0.05). The results of sensory analysis also showed that the highest score of taste and smell belonged to samples P1 (no potato peel fiber) and P2 (containing 5 percent potato peel fiber). Also, the highest score of color, texture and overall acceptance belonged to the P1 and P2 samples (p≤0.05) and potato skin fiber caused a significant decrease in color and texture scores of other samples. P2 treatment (containing 5 percent potato skin fiber) was introduced as the best treatment. In general, it can be stated that the addition of potato peel powder, up to 5 percent does not create undesirable changes in the sensory properties of the biscuit and can be applied to fortify the product with fiber. | ||
| کلیدواژه‌ها [English] | ||
| Biscuit, High fiber, Potato by-product, Rheology | ||
| مراجع | ||
|
Ayadi, M., Abdelmaksoud, W., Ennouri, M. and Attia, H. 2009. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Journal of Industrial Crops Products. 30(1): 40-47. Aziz, Y., Rehman, Z. U. and Rehman, S. U. 2019. Evaluation of Phisico- chemical and organoleptic constituents of potato peel fortified buscuits. FUUAST Journal of Biology. 9(2): 195-202. Bakar, M., Ranneh, Y. and Kamil, N. 2022. Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels. Journal of Food Research. 6(1): 12-19. Blanco Canalis, M. S., Steffolani, M. E., León, A. E. and Ribotta, P. D. 2017. Effect of different fibers on dough properties and biscuit quality. Journal of the Science of Food Agriculture. 97(5): 1607-1615. Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R. and Butt, M. S. 2008. Oat: unique among the cereals. Journal of European journal of nutrition. 47(2): 68-79. Dan, H., Okamoto, M., Wada, Y., Dan, I. and Kohyama, K. 2007. First bite for hardness judgment as haptic exploratory procedure. Journal of Physiology Behavior. 92(4): 601-610. Daneshi, N. 2019. Study of potato production situation in Iran. The Second International Conferece on New Horizon in the Agricultural and Natural Resources and Environment.September. 2019. Tehran (In Persian) Dhankhar, J., Vashita, N. and Sharma, A. 2019. Development of biscuits by partial substitution of refined wheat flour with chickpea flour and date powder. Journal of Microbiology, Biotechnology Food Sciences. 8(4): 1093-1097. Dhingra, D., Micheal, M. and Rajput, H. 2012. Physico-chemical characteristics of dietary fibre from potato peel and its effect on organoleptic characteristics of biscuits. Journal of Agricultural Engineering. 49(4): 25-32. Di Monaco, R., Cavella, S. and MASI, P. 2008. Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies. 39(2): 129-149. Dragomir, N., Nicolae, C. G., Stan, A., Ion, V. A. and Badulescu, L. 2020. Sensorial evaluation of new developed biscuits enriched with organic apple and basil powders: preliminary study. Journal of Scientific Papers. Series D. Animal Science. 63(1): 428-434. Fatholahi Aghaei M, Q. K. M. 2018. The effect of adding wheat husk as dietary fiber in the composition of biscuits based on rice flour and evaluating its quality. Quarterly Innovation in Food Science and Technology (Journal of Food Science and Technology). 11(3): 59- 73. (In Persian) Iran National Standards Organization 2010. Agricultural food products – Determination of crude fibre contents – General method. Iranian National Standard, no.3105. (In Persian) Iran National Standards Organization 2011. Guidelines for use of nutrition and health claims in labelling. Iranian National Standard, no. 10211. (In Persian) Iran National Standards Organization 2019. Biscuit- Specifications and test methods. Iranian National Standard, no. 37. (In Persian) Iuga, M., Boestean, O., Ghendov-Mosanu, A. and Mironeasa, S. 2020. Impact of dairy ingredients on wheat flour dough rheology and bread properties. Foods. 9(6): 828. Jacinto, G., Stieven, A., Maciel, M. J. and Souza, C. F. V. D. 2020. Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads. Journal of Brazilian Journal of Food Technology. 23. Javed, A., Ahmad, A., Tahir, A., Shabbir, U., Nouman, M. and Hameed, A. 2019. Potato peel waste-its nutraceutical, industrial and biotechnological applacations. Journal of AIMS Agriculture Foods. 4(3): 807-823. Jaworska, D., Królak, M. and Jezewska‐Zychowicz, M. 2020. Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment? Journal of Nutrition Bulletin. 45(2): 189-198. Jeddou, K. B., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R. and Nouri-Ellouz, O. 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Journal of Food Chemistry. 217: 668-677. Jonkers, N., Van Dommelen, J. and Geers, M. 2022. Intrinsic mechanical properties of food in relation to texture parameters. Journal of Mechanics of Time-Dependent Materials. 26:323–346. Joshi, A., Sethi, S., Arora, B., Azizi, A. F. and Thippeswamy, B. 2020. Potato Peel Composition and Utilization. Potato. Springer. 229–245. Kırbas, Z., Kumcuoglu, S. and Tavaman, S. 2019. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Journal of Food Science Technology. 56(2): 914-926. Kulkarni, A. and Joshi, D. 2013. Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal. 20(2): 587. Li, C., Bremer, P., Harder, M. K., Lee, M. S., Parker, K., Gaugler, E. C. and Mirosa, M. 2022. A systematic review of food loss and waste in China: Quantity, impacts and mediators. Journal of environmental management.303, 114092. Luchese, C. L., Sperotto, N., Spada, J. C. and Tessaro, I. C. 2017. Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film. Journal of International journal of biological macromolecules. 104: 11-18. Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. and Farahnaky, A. 2015. Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agriculture and Technology. 17: 99-107 Muhammad, K. S., Ismail, M. and Zawawi, N. 2021. Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre. Journal of Sains Malaysiana. 50(11): 3285-3296. Ramya, H. and Anitha, S. 2020. Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake. International Journal of Current Microbiology and Applied Sciences. 9(7): 71-79. Reijonen, J. K., Tihtonen, K. M. H., Uotila, J. T., Vihtamäki, T. and Luukkaala, T. H. 2022. Dietary fibre intake and lifestyle characteristics in relation to nausea or vomiting during pregnancy- A questionnaire-based cohort study. Journal of Obstetrics Gynaecology. 42(1): 35-42. Saleh, S. M. and Ali, S. 2020. Physico-functional properties, nutritional quality, and sensory characteristics of pumpkin peel puree fortified biscuit. Egyptian Journal of Food Science. 48(2): 203-212. Santos, D., Da Silva=, J. A. L. and Pintado, M. 2022. Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities. Journal of LWT- Food science and Technology. 154. 112707. Sepelev, I. and Galoburda, R. 2015. Industrial potato peel waste application in food production: A Review. Annual 21st International Scientific Conference (Research for Rural Development). 2015. Volume 1: 130-136. Sozer, N., Cicerelli, L., Heiniö, R.-L. and Poutanen, K. 2014. Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits. Journal of Cereal Science. 60(1): 105-113. Sulieman, A. A., Zhu, K.-X., Peng, W., Hassan, H. A., Obadi, M., Siddeeg, A. and Zhou, H.-M. 2019. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Journal of Food Chemistry. 271: 193-203. Tessema, G. L., Mohammed, A. W. and Abebe, D. T. 2022. Genetic variability studies for tuber yield and yield attributes in Ethiopian released potato (Solanum tuberosum L.) varieties. Journal of PeerJ. 10. e12860. Tolve, R., Pasini, G., Vignale, F., Favati, F. and Simonato, B. 2020. Effect of grape pomace addition on the technological, sensory, and nutritional properties of durum wheat pasta. Journal of Foods. 9(3): 354. Tyagi, S., Manikantan, M., Oberoi, H. S. and Kaur, G. 2007. Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering. 80(4): 1043-1050. Yoshida, B. Y. and Prudencio, S. H. 2020. Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture. Journal of LWT- Food science and Technology.134. 110141.
| ||
|
آمار تعداد مشاهده مقاله: 706 تعداد دریافت فایل اصل مقاله: 471 |
||