تاثیر پری‌بیوتیک‌های اینولین و نشاسته مقاوم بر خواص رئولوژیکی خمیر نان باگت

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 10، دوره 14، شماره 2 - شماره پیاپی 50، خرداد و تیر 1397، صفحه 439-449   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.61764

نویسندگان

ریحانه مقدسی¹؛ سارا موحد^{* 1}؛ حسین احمدی چناربن²

¹گروه علوم و صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

²گروه زراعت و اصلاح نباتات، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

چکیده

نان به‌عنوان یک ماده غذایی از اهمیت ویژه‌ای برخوردار است و افزودن برخی پری‌بیوتیک‌ها نظیر اینولین و نشاسته مقاوم به آن می‌تواند سبب بهبود ارتقا سلامت افراد گردد. در پژوهش حاضر، تاثیر پری‌بیوتیک‌های اینولین و نشاسته مقاوم بر خواص رئولوژیکی خمیر مورد بررسی قرار گرفتند. در این راستا از سطوح 5/2 و 5 درصد اینولین و نشاسته مقاوم استفاده گردید. با توجه به نتایج، در آزمون‌های فارینوگراف خمیر، مقدار جذب آب، زمان گسترش خمیر، زمان پایداری خمیر، افزایش و درجه نرم شدن خمیر پس از 10 و 12 دقیقه کاهش یافت. همچنین بر اساس نتایج حاصل از آزمون اکستنسوگراف، میزان انرژی خمیر، مقاومت به کشش خمیر، عدد نسبت خمیر، افزایش ولی قابلیت کشش آن کاهش نشان داد. در مجموع با لحاظ نمودن نتایج حاصل از کلیه آزمایش ها، تیمار ترکیبی D8 (حاوی 5 درصد اینولین و 5 درصد نشاسته مقاوم) به‌عنوان بهترین تیمار معرفی گردید.

کلیدواژه‌ها

اینولین؛ نشاسته مقاوم؛ پری بیوتیک؛ رئولوژیکی خمیر؛ نان باگت

مراجع

Abdel-Aal, E-S., Hucl, P., Chibbar, R., Han, H. and Demeke, T., 2002, Physicochemical and Structural Characteristics of Flours andStarches from Waxy and Nonwaxy Wheats 1. Cereal Chemistry, 79(3): 458-464.

Afshinpajouh, R., Heydarian, S., Amini, M., Saadatmand, E. and Yahyavi, M., 2014, Studies on physical, chemical and rheological characteristics of pasta dough influenced by inulin. African Journal of Food, 8(1): 9-13.

Anonymous, 2000, Approved Methods of American Association of Cereal Chemists. (10th ed), St Paul, Minn, USA.

Anonymous, 2003, Approved Methods of American Association of Cereal Chemists. (10th ed), St Paul, Minn, USA.

Anonymous, 2012, Institute of Standards and Industrial Research of Iran. Wheat flour- Specifications and Test methods, Islamic Republic of Iran, NO 103.

Aravind, N., Sissons, M. and Fellows, C.M., 2012, Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chemistry, 131(3): 893- 900.

Barclay, T., Ginic-Markovic, M., Cooper, P. and Petrovsky, N., 2010, Inulin A versatile polysaccharide with multiple pharmaceutical and food chemical uses. Journal of Excipients and Food Chemistry, 1(3): 27–50.

Buddrick, O., Jones, O., Hughes, J., Kong, I. and Small, D., 2015, the effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads. Food Chemistry, 180: 181–185

Barclay, T., Ginic-Markovic, M., Cooper, P. and Petrovsky, N., 2010, Inulin – A versatile polysaccharide with multiple pharmaceutical and food chemical uses. Journal of Excipients and Food Chemistry, 1(3): 27–50.

Cavallero, A., Empilli, S., Brighenti, F. and Stanca, A., 2002, High (1→3, 1→4)-betaglucan barley ractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36(1): 59-66.

Chimrov, J. I., Braudo, E. E. and Tolstoguzov, V. B., 1981, the manufacture and application of pasta as a food and as a food ingredient: A review. Die Nahrung, 25: 719-729.

Costin, G. and Segal, R., 1999, Alimente functionale, Galaţi Ed. Academica, 323-348.

Frutos, M. J., Guilabert-Anton, L., Tomas-Bellido, A. and Hernandez-Herrero, J. A., 2008, Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Science and Technology International, 14(5): 49–55.

Ghamari, M., Peighambardoust, S. H. and Reshmeh Karim, K., 2009, Application of farinograph quality number (FQN) in evaluating baking quality of wheat. Food Research, 6(2): 23-33.

Gibson, G. and Roberfroid, M., 1995, Dietary modulation of the human colonic microbiotia: introducing the concept of prebiotics. Journal of Nutrition, 125: 1401-1412.

Hager, A., Ryan, L.A. Schwab, M.C., Jaenzle, M.G., O’Doherty, J. V. and Arendt, E.K., 2011, Influence of the soluble fibres inulin and oet beta-glucan on quality of dough and bread. Journal of Europen Food Research and Technology, 232(3): 405-413.

Iranshahi, M., Seyedain Ardebili, S. M. and Yasini Ardakani, S. A., 2014, Effect of inulin and β-glucan on the physicochemical, rheological, and sensory properties barbari bread. Journal of Engineering Research and Applications, 4(6): 90-97.

Iranshahi, M., Seyedain Ardebili, M. and Yasini Ardakani, A. 2014. Survey effect of inulin and β-glucan on barbari bread staling. International Journal of Farming and Allied Sciences, 9: 1039-1043.

Jane, J., Chen, Y., Lee, L., McPherson, A., Wong, K. and Radosavljevic, M., 1999, Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch1. Cereal Chemistry, 76(5): 629-637.

Jones, R. W. and Erlander, S. R., 1967, Interactions between wheat proteins and dextrans. Cereal Chemistry, 44: 447-453.

Karolini-Skaradzinska, Z., Bihuniak, P., Piotrowska, E. and Wdowik, L., 2007, Properties of dough and qualitative characteristics of wheat bread with addition of inulin. Polish Journal of Food and Nutrition Sciences, 57(4(B)): 267–270.

Kulamarva, A., 2005, Rheological and thermal properties of sorghum dough. MSc Thesis, Department of Bioresource Engineering, McGill University, Montreal, Canada, pp.1-94.

Meyer, D. and Peters, B., 2009, enhancing the nutritional value of bread with inulin. Agro Food Industry Hi-Tech, 20(3): 48–50.

Miyazaki, M., Van Hung, P., Maeda, T. and Morita, N., 2006, recent advances in application of modified starches for breadmaking.Trends in Food Science and Technology, 17(11): 591-599.

Mohebbi, Z., Homayouni, A., Azizi, M. H., Asghari Jafarabadi, M. and Afshinpajouh, R., 2016, Influence of β - glucan and resistant starch prebiotics on dough rheology. Journal of Food Science and Technology, 13(50): 183-193.

Movahhed, S., Zharfi, S. and Ahmadi Chenarbon, H., 2014, Investigation of rheological of dough and organoleptic properties of Toast bread containing Banana flour. Iranian Food Science and Technology Research Journal, 9(4): 359-365.

Movahed, S., 2011, The Science of Bread. Marz-e Danesh Press, PP. 31-35.

Ozer, D., Akin, S. and Ozer, B., 2005, Effects of inulin and lactulose on survival of Lactobacillus Acido philus LA-5 and Bifidobacterium Bifidum BB- 02 in Acidophilus- Bifidus yogurt. Food Science and Technology International, 11(1): 19-24.

Rodriguez-Cabezas, M. E., Camuesco, D., Arribas, B., Garrido-Mesa, N., Comalada, M. and Bailon, E., 2010, the combination of fructooligosaccharides and resistant starch shows prebiotic additive effects in rats. Clinical Nutrition, 29(6): 832-839.

Silva, R. F., 1996, Use of inulin as a natural texture modifier. Cereal Foods World, 41(10): 792-795.

Skara, N., Novotni, D., Cukelj, N., Smerdel, B. and Curic, D., 2013, Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread. Food Hydrocolloids, 30(1): 428 - 436.

Skendi, A., Papageorgiou, M. and Biliaderis, C. G., 2009, Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering, 91(4): 594-601.

Uyeno, Y., Sekiguchi, Y. and Kamagata, Y., 2008, Impact of consumption of probiotic lactobacillicontaining yogurt on microbial composition in human feces. International journal of Food Microbiology, 122(1): 16-22.

Vignaux, N., Doehlert, D. C., Hegstad, J., Elias, E. M., McMullen, M. S. and Grant, L. A., 2004, Grain quality characteristics and milling performance of full and partial waxy durum lines. Cereal Chemistry, 81(3): 377-83.

Wang, R., Rosell, C. M. and Benedito de Barber, C., 2002, Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79(2): 221-226.

Zaidul, I. M., Karim, A. A., Manan, D., Ariffin, A., Norulaini, N. N. and Mohd Omar, A., 2004, A farinograph study on the viscoelastic properties of sago/wheat flour dough systems. Journal of the Science of Food and Agriculture, 84: 616-22.