ارزیابی اثر متغیرهای ترکیب خوراک و دمای اکستروژن بر ویژگی‌های فیزیکوشیمیایی، حسی اسنک بر پایه آرد جو و تفاله هویج

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 16، دوره 14، شماره 5 - شماره پیاپی 53، آذر و دی 1397، صفحه 906-991   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v14i5.68582

نویسندگان

سرور لطفی شیرازی¹؛ آرش کوچکی^{* 1}؛ الناز میلانی²؛ محبت محبی¹

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

²گروه پژوهشی فرآوری مواد غذایی، جهاددانشگاهی مشهد، مشهد، ایران.

چکیده

اسنک‌های غذای بخش عمده‌ایی از رژیم غذایی افراد را تشکیل می‌دهد. در سال‌های اخیر تقاضا برای تبدیل ضایعات سبزیجات و میوه‌ها به‌دلیل داشتن میزان فیبرهای رژیمی به محصولات مفید افزایش یافته است. تفاله هویج دارای مقدار زیادی فیبرهای رژیمی که حاوی خواص عملکردی و تغذیه‌ایی مهمی می‌باشد. جو حاوی مقادیر زیادی فیبر رژیمی به‌ویژه فیبرهای محلول می‌باشدکه اهمیت زیادی در کاهش سطح کلسترول خون دارد. در این پژوهش با استفاده از روش سطح پاسخ و نرم‌افزار Design Expert اثر دمای محفظه (170-120 درجه سانتی‌گراد)، میزان رطوبت (20-14 درصد) و مقدارتفاله هویج (25-10 درصد) بر ویژگی‌های نسبت انبساط شعاعی، دانسیته توده‌ای، سختی، رنگ، شاخص جذب آب، شاخص حلالیت در آب و همچنین از نظر پذیرش حسی مورد ارزیابی قرار گرفت. با افزایش تفاله هویج، نسبت انبساط، میزان روشنایی، شاخص جذب آب و پذیرش کلی کاهش یافت. در حالیکه با افزایش رطوبت، نسبت انبساط، شاخص حلالیت در آب کاهش و میزان روشنایی و شاخص جذب آب افزایش یافت. با افزایش دما میزان سختی بافت و دانسیته افزایش یافت اما روشنایی کاهش و نسبت انبساط، شاخص جذب آب، شاخص حلالیت در آب تا دمای 145 درجه سانتی‌گراد افزایش و سپس کاهش یافت. در نهایت شرایط بهینه فرایند اکسترون با استفاده از روش سطح پاسخ و نرم‌افزار Design Expert در مقدار تفاله هویج 10 درصد، و دمای محفظه 148 درجه سانتی‌گراد و میزان رطوبت 49/15 درصد تخمین زده شد. و اسنک‌های تولید شده تحت شرایط بهینه میزان فیبرهای رژیمی محلول طی فرآیند اکستروژن از 63/7 به 27/9 نسبت به نمونه اکسترود نشده افزایش یافت.

کلیدواژه‌ها

اکستروژن؛ اسنک؛ فیبرهای رژیمی؛ آرد جو؛ تفاله هویج

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