اثر آرد ذرت بر ویژگی‎های کیفی ناگت میگوی سرخ‎شده به روش عمیق با استفاده از دو نوع فرایندآماده‎سازی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 3، دوره 8، شماره 4 - شماره پیاپی 22، دی 1391   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v8i4.20147

نویسندگان

فرشته دهقان نصیری^{* 1}؛ محبت محبی¹؛ فریده طباطبایی یزدی²؛ محمدحسین حدادخداپرست¹

¹گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

²گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

هدف از این پژوهش بررسی اثر حذف مرحله‎ی پیش‎سرخ کردن با بکارگیری متیل‎سلولز و جایگزینی بخشی از آرد گندم با آرد ذرت (5 و 10%) بر ویژگی‎های کیفی ناگت میگوی سرخ‎شده به روش عمیق و مقایسه نتایج با نتایج حاصل از ناگت‎های تهیه شده به روش معمول می‎باشد. تمامی خمیر‎ابه‎ها رفتار رقیق‎شوندگی با برش را نشان دادند (624/0n ≤ ) و به‎خوبی با استفاده از مدل قانون توان برازش شدند (979/0R2 ≥). افزودن MC باعث افزایش چشم‎گیر ضریب قوام خمیرابه شد. بالاترین میزان جذب پوشش (68/57 درصد) و کمترین میزان جذب روغن در نمونه‎های پوشیده شده با خمیرابه حاوی 5% آرد ذرت و متیل‎سلولز مشاهده شد. نتایج نشان داد که حذف مرحله‎ی پیش‎سرخ‎کردن روشی موثر در کاهش میزان روغن (به‎طور متوسط46%) در محصول نهایی می‎باشد.

کلیدواژه‌ها

آرد ذرت؛ پیش‎سرخ‎کردن؛ جذب روغن؛ سرخ‎کردن؛ ناگت میگو

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