تاثیر کنجاله کنجد و پلی‌ساکارید محلول در آب سویا بر ویژگی‌های نان بربری

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم وصنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

2 گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

چکیده

با هدف بهبود کیفیت نان برـبری، اثر افزودن کنجـاله کنـجد (5/12-0 درصـد) و پلی­سـاکارید محلـول در آب سویـا  (2-0 درصد)  بر برخی ویژگی­های فیزیکوشیمیایی (رطوبت، پروتئین، چربی، فیبر و خاکستر، حجم مخصوص، سفتی و پیوستگی) و حسی نان به عنوان متغیرهای وابسته با استفاده از روش سطح پاسخ بررسی گردید. نتایج نشان داد افزودن کنجاله کنجد مقادیر خاکستر، پروتئین، چربی، فیبر و رطوبت نان را بطور معنی­داری افزایش داد در حالیکه سفتی و پیوستگی بطور معنی‌داری کاهش یافت. همچنین مشاهده شد که افزودن پلی­ساکارید محلول در آب سویا میزان رطوبت را افزایش و سفتی و حجم مخصوص نمونه‌ها را بطور معنی­داری کاهش داد. همچنین کنجاله کنجد و پلی­ساکارید محلول در آب سویا اثر معنی­دار مثبتی بر پذیرش کلی نمونه­ها داشتند. براساس نتایج بهینه­سازی و مدل بدست­آمده، استفاده از 43/6 درصد کنجاله کنجد و 62/0درصد پلی­ساکارید محلول در آب سویا می­تواند نان بربری با بهترین کیفیت و ویژگی‌های تغذیه­ای و حسی را تولید نماید.
 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of sesame meal and soluble soybean polysaccharide on properties of Barbary bread

نویسندگان [English]

  • Zahra Tavan 1
  • Mohammad Hojjati 2
  • Behzad Nasehi 1
  • Hossein Jooyandeh 2
1 Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan
2 Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan
چکیده [English]

With the aim of improving the quality of Barbary bread, the effect of adding sesame meal (0-12.5%) and soluble soybean polysaccharide (0-2%) on some physicho-chemical (moisture, protein, fat, fiber, ash, specific volume, firmness and cohesiveness) and organoleptic characteristics of Barbary as dependent variables were investigated using response surface methodology.
The results showed that the addition of sesame meal increased the amounts of ash, protein and fat, while the firmness and cohesiveness of bread decreased significantly. It was revealed that adding soluble soybean polysaccharide increased moisture content and reduced significantly the firmness and specific volume of samples. The addition of sesame meal and soluble soybean polysaccharide had positive effects on the overall acceptability of the bread.
Based on the optimized results and obtained model, the application of 6.43% of sesame meal and 0.62% of the soluble soybean polysaccharide can be produced Barbary including the best quality and nutritional and sensory features.

کلیدواژه‌ها [English]

  • Flat bread
  • fiber
  • Texture
  • organoleptic properties
  • Response Surface Methodology
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