ارزیابی تاثیر استفاده توأم از تخمیر کنترل شده جو دوسر و پودر عناب بر بافت و فعالیت آنتی‌اکسیدانی نان گندم حجیم تولیدی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 11، دوره 17، شماره 4 - شماره پیاپی 70، مهر و آبان 1400، صفحه 569-581   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v17i5.87042

نویسندگان

فهیمه حاجی نیا¹؛ علیرضا صادقی^{* 1}؛ علیرضا صادقی ماهونک¹؛ مرتضی خمیری¹؛ یحیی مقصودلو¹؛ علی مویدی²

¹گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

²دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

در سال‌های اخیر، اهمیت غنی‌سازی نان گندم با بستره‌های تخمیری و منابع گیاهی، بیشتر مشخص گردیده است. در این پژوهش، تأثیر استفاده توأم از جو دوسر تخمیر شده و پودر عناب بر بافت و فعالیت آنتی‌اکسیدانی نان گندم تولیدیمورد بررسی قرار گرفت.بر این اساس، سفتی بافت، تخلخل، حجم مخصوص، پذیرش کلی و فعالیت آنتی‌اکسیدانی در نان‌های گندم حاوی جو دوسر تخمیر شده، پودر عناب و مخلوط آن‌ها در مقایسه با نمونه شاهد ارزیابی شد. میزان تخلخل در تمام نان‌های تولیدی به شکل معنی‌داری (05/0p <) بیشتر از نمونه شاهد بود. با افزودن جو دوسر تخمیر شده و پودر عناب، تغییری در میزان پذیرش کلی نان‌های تولیدی مشاهده نگردید و نمونه‌های تولیدی از این نظر تفاوت معنی‌داری نداشتند. نان حاوی مخلوط جو دوسر تخمیر شده+ پودر عناب دارای بیشترین میزان سفتی بافت و کمترین مقدار حجم مخصوص بود. قابلیت مهار رادیکال آزاد DPPH نیز در تمام نمونه‌ها به شکل معنی‌داری از نمونه شاهد بیشتر بود و نان گندم حاوی جو دوسر تخمیر شده+ پودر عناب با 52/90 درصد بالاترین میزان قابلیت بازدارندگی را به‌خود اختصاص داد. بر اساس نتایج به‌دست آمده، استفاده از فرمولاسیون بهینه حاوی جو دوسر تخمیر شده و پودر عناب جهت تولید نان‌های غنی شده می‌تواند نتایج مطلوبی را به همراه داشته باشد.

کلیدواژه‌ها

تخمیر کنترل شده جو دوسر؛ پودر عناب؛ فعالیت آنتی‌اکسیدانی؛ نان گندم غنی شده

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