| تعداد نشریات | 285 |
| تعداد نشریات سازمان | 83 |
| تعداد شماره‌ها | 3,086 |
| تعداد مقالات | 34,443 |
| تعداد مشاهده مقاله | 48,940,826 |
| تعداد دریافت فایل اصل مقاله | 79,370,090 |
تاثیر پخت با سامانه تابش مادون‌قرمز-بخار فوق اشباع در کنترل کپک‌زدگی نان گندم حاوی خمیرترش سبوس برنج | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 69-84 اصل مقاله (1.9 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.357439.1325 | ||
| نویسندگان | ||
| مهدی پور رشیدی1؛ علیرضا صادقی* 2؛ امان محمد ضیایی فر3؛ محمد قربانی4؛ زهره مختاری5 | ||
| 1دانشجوی کارشناسی ارشد زیست فناوری مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 2گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 3دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 4گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 5دانشجوی دکتری مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| چکیده | ||
| استفاده توام از روشهای نوین پخت به همراه بسترههای تخمیری اهمیت به سزایی در کنترل کپک زدگی نان دارد. در پژوهش حاضر، باکتری اسید لاکتیک غالب خمیرترش سبوس برنج پس از جداسازی و شناسایی مولکولی به عنوان کشت آغازگر در فرآوری نان خمیرترشی بهکارگرفته شد. در مرحلۀ بعد، تاثیر استفاده از سامانۀ پخت آون-فروسرخ، آون-بخار فوق اشباع و آون به منظور جلوگیری از توسعۀ سطحی قارچ در نانهای گندم تولیدی بررسی گردید. توالییابی محصولات PCR منجر به شناسایی پدیوکوکوس اسیدیلاکتیسی شد. کمترین میزان توسعۀ سطحی قارچ معادل با 27.06 درصد در نان گندم حاوی تخمیر کنترل شدۀ سبوس برنج پخته شده با آون-بخار مشاهده گردید که در مقایسه با نمونه شاهد به شکل معنی داری (p≤0.05) کمتر بود. نانهای گندم حاوی خمیرترش سبوس برنج، در مقایسه با نان شاهد، در هر سه فرایند پخت توسعۀ سطحی قارچ کمتر و تخلخل بیشتری داشتند. بیشترین سفتی بافت مربوط به نان گندم حاوی تخمیر کنترل شده سبوس برنج و پخته شده با آون-بخار فوق اشباع و کمترین سفتی نیز مربوط به نان شاهد پخته شده با فرایند مذکور بود. پذیرش کلی نانهای تولیدی نیز تفاوت زیادی با یکدیگر نداشت و عمدتا اختلافمعنیداری بین آنها نبود. با توجه به قابلیتهای فناوری-عملکردی مناسب جدایۀ لاکتیکی میتوان از آن به عنوان کشت آغازگر محافظت کننده در صنایع تخمیری استفاده کرد. استفاده از فرایند فروسرخ در پخت نان نیز با توجه به سرعت پخت نسبتا بالا و مصرف انرژی پایین، اثر ضد قارچی و حرارتدهی یکنواخت میتواند مفید واقع شود. | ||
| کلیدواژه‌ها | ||
| پخت فروسرخ؛ تخمیر کنترل شده سبوس برنج؛ اثر ضد قارچی | ||
| عنوان مقاله [English] | ||
| Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough | ||
| نویسندگان [English] | ||
| Mahdi Pourrashidi1؛ Alireza Sadeghi2؛ Aman mohammad Ziaiifar3؛ Mohammad Ghorbani4؛ Zohreh Mokhtari5 | ||
| 1M.Sc. student of Food Biotechnology, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 3Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 4Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 5Ph.D. student of Food Engineering, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| چکیده [English] | ||
| Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. In the next step, effect of using oven-infrared radiation, oven-supersaturated vapor and oven baking systems was investigated on the inhibition of surface mouldiness in produced breads. Sequencing results of the PCR products led to the identification of Pediococcus acidilactici. The lowest level of surface mouldiness with 27.06% was observed in bread containing controlled fermented rice bran baked in an oven-supersaturated vapor, which was significantly (P≤0.05) lower than the control sample. Wheat breads containing rice bran sourdough in all the three baking processes had less fungal surface expansion and more porosity, compared to the control bread. The highest amount of crumb hardness was belonged to wheat bread containing controlled fermented rice bran and baked with oven-supersaturated vapor, and the lowest hardness was related to the control bread baked with this process. The overall acceptability of the produced breads did not differ much from each other, and there was mainly no significant difference among them. Considering the appropriate techno-functional capabilities of the LAB isolated from fermented rice bran, it can be used as a protective starter culture in the fermentation industry. Using the infrared process in bread baking can be useful due to the relatively high baking speed and low energy consumption, antifungal effect and uniform heating. | ||
| کلیدواژه‌ها [English] | ||
| Infrared baking, Controlled fermented rice bran, Antifungal effect | ||
| مراجع | ||
|
AACC International. 2010. Approved methods of the American association of cereal chemists. 11th Ed. The St. Paul. Abnous, K., Brooks, S. P., Kwan, J., Matias, F., Green-Johnson, J., Selinger, L. B., ... and Kalmokoff, M. 2009. Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats. The Journal of Nutrition, 139(11): 2024-2031. Altamirano-Fortoul, R., Le-Bail, A., Chevallier, S., and Rosell, C. M. 2012. Effect of the amount of steam during baking on bread crust features and water diffusion. Journal of Food Engineering, 108(1): 128-134. Angmo, K., Kumari, A., and Bhalla, T. C. 2016. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology, 66: 428-435. Arendt, E. K., Ryan, L. A., and Dal Bello F. 2007. Impact of sourdough on the texture of bread. Food Microbiology, 24(2): 165-174. Bartkiene, E., Bartkevics, V., Krungleviciute, V., Pugajeva, I., Zadeike, D., and Juodeikiene, G. 2017. Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation. Journal of Food Science, 82(10): 2371-2378. Chavan, R. S., and Chavan, S. R. 2011. Sourdough technology—a traditional way for wholesome foods: a review. Comprehensive Reviews in Food Science and Food Safety, 10(3): 169-182. 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. Cortés-Zavaleta, O., López-Malo, A., Hernández-Mendoza, A., and García, H. S. 2014. Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production. International Journal of Food Microbiology, 173: 30-35. Crowley, P., Schober, T. J., Clarke, C. I., and Arendt, E. K. 2002. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214(6): 489-496. De Vuyst, L., and Neysens, P. 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology, 16(1-3): 43-56. Farahmand, E., Razavi, S. H., Yarmand, M. S., and Morovatpour, M. 2015. Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period. Quality Assurance and Safety of Crops & Foods, 7(3): 295-303. Gerez, C. L., Torino, M. I., Rollán, G., and de Valdez, G. F. 2009. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20(2): 144-148. Gokmen, S., Erdem, N., Kocabas, A., and Yetim, H. 2021. Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method. Journal of Food Science and Technology, 58(3): 962-967. Haard, N. F., Odunfa, S. A., Lee, C.-H., Quintero-Ramı´rez, R., Lorence- Quin˜ ones, A., and Wacher-Radarte, C. (1999). Fermented cereals. A global perspective. FAO Agricultural Services Bulletin, 138. Hajinia, F., Sadeghi, A., and Sadeghi Mahoonak, A. 2021. The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread. Journal of Food Safety, 41(1): e12873. Hammes, W. P., and Gänzle, M. G. 1998. Sourdough breads and related products. In “Microbiology of fermented foods” (pp. 199-216). Springer, Boston, MA. Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., and Autio, K. 2006. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology, 39(5): 479-491. Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., and Demirci, A. 2008. Infrared heating in food processing: an overview. Comprehensive reviews in Food Science and Food Safety, 7(1): 2-13. Lancetti, R., Sciarini, L., Pérez, G. T., and Salvucci, E. 2021. Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough. Current Microbiology, 78(1): 255-264. Liu, S. Q. 2003. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. International Journal of Food Microbiology, 83(2): 115-131. Meroth, C. B., Hammes, W. P., and Hertel, C. 2004. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Systematic and Applied Microbiology, 27(2): 151-159. Minervini, F., De Angelis, M., Di Cagno, R., and Gobbetti, M. 2014. Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology, 171: 136-146. Ndagano, D., Lamoureux, T., Dortu, C., Vandermoten, S., and Thonart, P. 2011. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food. Journal of Food Science, 76(6): M305-M311. Nicolas, V., Glouannec, P., Ploteau, J. P., Salagnac, P., and Jury, V. 2017. Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction. International Journal of Thermal Science 0123s, 115: 65-78. Olsson, E. E. M., Trägårdh, A. C., and Ahrné, L. M. 2005. Effect of Near‐infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread. Journal of Food Science, 70(8): e484-e491. Özogul, F., and Hamed, I. 2018. The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Critical Reviews in Food Science and Nutrition, 58(10): 1660-1670. Papadimitriou, K., Zoumpopoulou, G., Georgalaki, M., Alexandraki, V., Kazou, M., Anastasiou, R., and Tsakalidou, E. 2019. Sourdough bread. In “Innovations in traditional foods” (pp. 127-158). Woodhead Publishing. Purabdolah, H., Sadeghi, A., Ebrahimi, M., Kashaninejad, M., Tabarestani, H. S., and Mohamadzadeh, J. 2020. Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica). Journal of Food Measurement and Characterization, 14(3): 1754-1764. Rastogi, N. K. 2012. Recent trends and developments in infrared heating in food processing. Critical Reviews in Food Science and Nutrition, 52(9): 737-760. Sadeghi, A., Ebrahimi, M., Raeisi, M., and Nematollahi, Z. 2019. Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough. Biological Control, 130: 70-79. Shehata, M. G., Badr, A. N., El Sohaimy, S. A., Asker, D., and Awad, T. S. 2019. Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences, 64(1): 71-78. Therdthai, N., Zhou, W., and Adamczak, T. 2002. Optimisation of the temperature profile in bread baking. Journal of Food Engineering, 55(1): 41-48. Tieking, M., and Gänzle, M. G. 2005. Exopolysaccharides from cereal-associated lactobacilli. Trends in Food Science & Technology, 16(1-3): 79-84. Torkamani, M. G., Razavi, S. H., and Gharibzahedi, S. M. T. 2015. Critical quality attributes of Iranian ‘Taftoon’breads as affected by the addition of rice bran sourdough with different lactobacilli. Quality Assurance and Safety of Crops & Foods, 7(3): 305-311. | ||
|
آمار تعداد مشاهده مقاله: 566 تعداد دریافت فایل اصل مقاله: 360 |
||