تولید دونات کم‌چرب با استفاده از آرد تریتیکاله و صمغ ریحان ضمن بررسی تأثیر اسانس هل سبز بر ماندگاری آن

نشریه پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 2 - شماره پیاپی 74، خرداد و تیر 1401، صفحه 307-329   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.67239.0

نویسندگان

زهرا شیخ الاسلامی^{* 1}؛ مهدی کریمی¹؛ بهاره صحرائیان²

¹مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.

²گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد، ایران.

چکیده

هدف از این پژوهش جایگزینی آرد گندم (صفر، 15 و 30 درصد) با آرد تریتیکاله در دونات بود که به‌منظور بهبود ویژگی‏های دونات از صمغ ریحان (صفر، 50/0 و 1  درصد) و اسانس هل سبز (50، 100، 150 و 200 پی‌پی‌ام) استفاده شد. نتایج نشان داد، نمونه حاوی 15 درصد آرد تریتیکاله و 50/0 درصد صمغ دارای بیشترین حجم مخصوص (4/3 سانتی‏مترمکعب بر گرم) و نسبت شاخص تخلخل (81/0) و کمترین سفتی بافت پس از یک هفته نگهداری (91/11 نیوتن) بود و به‌عنوان بهترین نمونه معرفی شد. همچنین نتایج حاکی از کاهش 83/29 درصدی محتوی روغن بهترین نمونه در مقایسه با شاهد بود. رطوبت نمونه ذکر شده یک هفته پس از تولید 09/21 درصد و میزان مؤلفه رنگی L^*، a^* و b^* آن به‌ترتیب 27/55، 86/8 و 91/11 بود. نتایج فاز دو نشان داد، اسانس هل سبز در تمامی غلظت‏ها دارای فعالیت آنتی‏اکسیدانی بودند. نتایج شمارش کپک و مخمر نیز حاکی از آن بود میزان رشد کپک و مخمر نمونه‏های حاوی100، 150 و 200 پی‌پی‌ام اسانس هل طی 15 روز نگهداری در مقایسه با نمونه فاقد اسانس به‌ترتیب 05/51، 03/53 و 75/63 درصد کمتر بود. بهترین نمونه به لحاظ فعالیت آنتی‏اکسیدانی و کاهش رشد کپک و مخمر نمونه حاوی 15 درصد آرد تریتیکاله، 50/0 درصد صمغ و 200 پی‌پی‌ام اسانس بود. اما نمونه حاوی 15 درصد آرد تریتیکاله، 50/0 درصد صمغ و 100 پی‌پی‌ام اسانس از بیشترین امتیاز پذیرش کلی، کمترین میزان محتوی روغن و سفتی بافت، بیشترین حجم و تخلخل برخوردار بود.

کلیدواژه‌ها

دونات؛ محتوی روغن؛ صمغ ریحان؛ آرد تریتیکاله؛ فعالیت آنتی‏اکسیدانی

مراجع

1. .Larrauri, J. A., Sánchez-Moreno, C., & Saura-Calixto, F. (1998). Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of agricultural and food chemistry, 46(7), 2694-2697. https://doi.org/10.1021/jf980017p.
2. American Association of Cereal Chemists. Approved Methods Committee. (2000). Approved methods of the American association of cereal chemists (Vol. 1). Amer Assn of Cereal Chemists.
3. Azuma, J. I., & Sakamoto, M. (2003). Cellulosic hydrocolloid system present in seed of plants. Trends in Glycoscience and Glycotechnology, 15(81), 1-14. https://doi.org/10.1016/j.foodchem.2003.09.015.
4. Boland, A. B., Buhr, K., Giannouli, P., & van Ruth, S. M. (2004). Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food chemistry, 86(3), 401-411. https://doi.org/10.1016/j.foodchem.2003.09.015.
5. El Malti, J., Mountassif, D., & Amarouch, H. (2007). Antimicrobial activity of Elettaria cardamomum: Toxicity, biochemical and histological studies. Food chemistry, 104(4), 1560-1568. https://doi.org/10.1016/j.foodchem.2007.02.043.
6. Fazeli, A., Mazaheri-Tehrani, M., Karimi, M., Sadeghian, A., & Koocheki, A. (2019). The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut. Journal of Research and Innovation in Food Science and Technology, 8(1), 1-14. DOI: 10.22101/JRIFST.2019.04.30.811.
7. Fraś, A., Gołębiewska, K., Gołębiewski, D., Mańkowski, D. R., Boros, D., & Szecówka, P. (2016). Variability in the chemical composition of triticale grain, flour and bread. Journal of Cereal Science, 71, 66-72. https://doi.org/10.1016/j.jcs.2016.06.016.
8. Funami, T., Funami, M., Tawada, T., & Nakao, Y. (1999). Decreasing oil uptake of doughnuts during deep‐fat frying using curdlan. Journal of Food Science, 64(5), 883-888. https://doi.org/10.1111/j.1365-2621.1999.tb15933.x
9. Gandomi, H., Misaghi, A., Basti, A. A., Bokaei, S., Khosravi, A., Abbasifar, A., & Javan, A. J. (2009). Effect of Zataria multiflora Essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food and chemical toxicology, 47(10), 2397-2400. DOI: 10.1016/j.fct.2009.05.024.
10. Ghorbani, M., Sheikhalaslami, Z., & Arianpour, A. (2018). The effect of basil and tragacanth gums on quality and shelf life of doughnut. Journal of Food Research, 28(3), 139-151.
11. Ghushji, F. (2000). Triticale: The first man-made grain. Carno Express, Tehran.
12. Hejrani, T., Sheikholeslami, Z., Mortazavi, A., & Davoodi, M. G. (2017). The properties of part baked frozen bread with guar and xanthan gums. Food Hydrocolloids, 71, 252-257. DOI:1016/j.foodhyd.2016.04.012.
13. Hinneburg, I., Dorman, H. D., & Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food chemistry, 97(1), 122-129. http://dx.doi.org/10.1016/j.foodchem.2005.03.028.
14. Husain, S. S., & Ali, M. (2014). Analysis of volatile oil of the fruits of Elettaria cardamomum (L.) Maton and its antimicrobial activity. World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS), 3(2), 1798-1808.
15. Jalali, M., Sheikholeslami, Z., Elhamirad, A. H., Khodaparast, M. H. H., & Karimi, M. (2019). The effect of balangu shirazi (lallemantia royleana) gum on the quality of gluten-free pan bread containing pre-gelatinized simple corn flour with microwave. Carpathian Journal of Food Science & Technology, 11(2). https://doi.org/10.34302/crpjfst/2019.11.2.6.
16. Kante-Traore, H., Sawadogo-Lingani, H., Parkouda, C., Samadoulougou–Kafando, J. P., and Dicko, M. H. (2018). Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso. African Journal of Food Science, 12(4), 63-72.
17. Kaushik, P., Goyal, P., Chauhan, A., & Chauhan, G. (2010). In vitro evaluation of antibacterial potential of dry fruitextracts of Elettaria cardamomum Maton (Chhoti Elaichi). Iranian journal of pharmaceutical research: IJPR, 9(3), 287.
18. Khalaf, N. A., Shakya, A. K., Al-Othman, A., El-Agbar, Z., & Farah, H. (2008). Antioxidant activity of some common plants. Turkish Journal of Biology, 32(1), 51-55.
19. Khorsand, M., Aliabadi, M., & Jarrahiferiz, J. (2018). The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties. Research and Innovation in Food Science and Technology, 7(2), 197-212. DOI:22101/JRIFST.2018.07.17.726.
20. Kim, J. H., Maeda, T., & Morita, N. (2006). Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Research International, 39(1), 117-126.
21. Kim, J., Choi, I., Shin, W. K., & Kim, Y. (2015). Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. LWT-food Science and Technology, 62(1), 620-627.
22. Koliandris, A., Lee, A., Ferry, A. L., Hill, S., & Mitchell, J. (2008). Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydrocolloids, 22(4), 623-630.
23. Kubo, I., Himejima, M., & Muroi, H. (1991). Antimicrobial activity of flavor components of cardamom Elettaria cardamomum (Zingiberaceae) seed. Journal of agricultural and food chemistry, 39(11), 1984-1986.
24. Kwinda, O., Onipe, O. O., & Jideani, A. I. (2018). The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya–a deep-fried dough. CyTA-Journal of Food, 16(1), 247-254.
25. Li, W., Cui, S. W. and Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat ßglucans. Journal of Carbohydrate polymer, 63: pp, 408-416. DOI:1016/j.carbpol.2005.09.025.
26. Lim, S. M., Kim, J., Shim, J. Y., Imm, B. Y., Sung, M. H., and Imm, J. Y. (2012). Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Science and Biotechnology, 21(1), 247-252.
27. Makinen, O.E. and Arendt, E. K. (2012). Oat malt as baking ingredient a comparative study of impact of oat, barley and wheat malts on bread and dough properties. Journal of Cereal Science, 56: 753-747.
28. Matuda, T. G., Chevallier, S., Filho, P. A., Lebail, A. and Tadini, C. (2008). Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science. 48: 741-746. DOI:1016/j.jcs.2008.04.006.
29. Mohtarami, F., & Talebi, A. (2021). The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread. Journal of food science and technology (Iran), 18(113), 351-361. DOI:10.29252/fsct.18.04.28.
30. Mortazavi, A., & Yousefzadeh Sani, S. (2017). Evaluation of the effect of adding basil and xanthan gums and ultrasonic treatment and oil content and quality properties of chicken nuggets. Journal of Innovation in Food Science and Technology, 9(1), 71-80.
31. Nair, S., Nagar, R. and Gupta, R. (1998). Antioxidant phenolics and flavonoids in common Indian foods. The Journal of Assoc Physicians India, 46(8): 798-710. PMID: 11229280.
32. Najaf Najafi, M., Hadad, K. M. H., Rajabzadeh, N., & Mortazavi, S. (2008). Study on the possibility of using a mixture of rye and wheat flour in making Iranian Barbary bread. Journal of Food Science and Technology, 5(16), 21-28.
33. Noshad, M., & Behbahani, B. A. (2019). Identification of chemical compounds, antioxidant activity, and antimicrobial effect of Elettaria cardamomum essential oil on a number of pathogenic microorganisms in vitro. Qom University of Medical Science Journal, 13(2), 57-69. DOI: 10.29252/qums.13.2.57.
34. Pourhaji, F., Karimi, M., Tavakoli pour, H., Sheikholeslami, Z. (2011). Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut. Food Processing and Preservation Journal, 4 (2): 29-43.
35. Pourmohammadi, K., Aalami, M., Shahedi, M., & Sadeghi Mahoonak, A. R. (2011). Effects of microbial transglutaminase on the quality of wheat bread supplemented with hull-less barley flour. Electronic Journal of Food Processing and Preservation, 2(2), 81-98.
36. Purlis, E., & Salvadori, V. O. (2009). Modelling the browning of bread during baking. Food research international, 42(7), 865-870. DOI:1016/j.foodres.2009.03.007.
37. Quasem, J. M. Mazahreh, S. A., Abu-Alruz, K, Afaneh, I. A., Al-Muhtaseb, A. H. and Magee, T. R. A. (2009). Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system. American Journal of Agriculture and Biological Science, 4: 156-166. DOI:3844/ajabssp.2009.156.166.
38. Rajabi Ahmad Abad, H., Sheikholeslami, Z. (2014). Effect of tortilla flour and tragacanth gum on quality properties and rheology of mixed bread (wheat-triticale). Third National Conference on Food Science and Industry, Ghuchan, Iran.
39. Rezaei, N. (2017). Investigating the possibility of reducing the amount of fried donut oil using a paste coating based on pre-gel starch and two hydrocolloids. Faculty of AgricultureR. Islamic Azad University of Isfahan (Khorasgan) Branch, Isfahan, Iran.
40. Sabbaghi, H. (2021). Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake. Iranian Food Science and Technology Research Journal, 18:1. DOI:10.22067/ifstrj.v18i1.87648.
41. Sabbaghi, H., Ziaiifar, A., Kashaninejad, M. (2018). Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation. Iranian Food Science and Technology Research Journal, 14(2), 383-397. DOI:10.22067/ifstrj.v0i0.62293.
42. Safaei Borj, D., Sadat Noortajali, K., Jamshidi Moghadam, A., & Safaei Borj, M. (2014). The effect of ginger as a natural alternative in increasing the shelf life of cookies. The second national conference on production chain optimization, distribution and consumption in the food industry, Sari, Iran.
43. Saguy, I. S., and Pinthus, E. J. (1995). Oil uptake during deep-fat frying: factors and mechanism. Food technology (Chicago), 49(4), 142-145.
44. Sahraiyan, B. (2016). Production of sorghum malt powder using microwave and investigation of the possibility of replacing this substance with sucrose in gluten-free oil cake. Faculty of Agriculture. Ferdowsi University of Mashhad, Mashhad, Iran.
45. Sahraiyan, B., Naghipour, F., Karimi, M. & Ghiafeh davoodi, M. (2013). Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread. Food Hydrocolloid. 30: 698-703. DOI:1016/j.foodhyd.2012.08.013.
46. Sakhale, B. K., Badgujar, J. B., Pawar, V. D. and Sananse, S. L. (2011). Effect of hydrocolloids incorporation incasing of samosa on reduction of oil uptake. Journal of Food Process Technology, 3(2): 120-133. DOI:1007/s13197-011-0333-0 .
47. Saldivar, S. O., Flores, S. G. and Rios, R. V. (2014). Potential of triticale as substitute for wheat in flour production. Cereal Chemistry, 81: pp, 220-225. https://doi.org/10.1094/CCHEM.2004.81.2.220.
48. Salehi, F., gohari, A. A., Satorabi, M., & Souri, F. (2017). Effect of basil seed gum on batter and rice cake properties. Journal of food science and technology, 70 (14), 315-323.
49. Salvador, A., Sanaz, T. and Fiszman, S. M. (2008). Performance of methyl cellulose in coating batter for fried products. Food hydrocolloids, 22: 1062-1067. DOI:10.1016/j.foodhyd.2007.05.015.
50. Sciarini, L. S., Maldonado, F., Ribotta, P. D., Prez, G. T. and Leon, A. E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids, 23: 306-313. DOI:1016/j.foodhyd.2008.02.011.
51. Sheikholeslami, Z., Karimi, M., Ghiyafeh, D. M., Sahraiyan, B., & Naghipour, F. (2018). The influence of chubak extraction and Basil seed gum on texture and appearance of strudel produced by frozen dough. Journal of food science and technology, 71 (14), 159-169.
52. Singh, N., Singh, R., Bhunia, A. and Stroshine, R. (2002). Efficacy of chorine dioxide, ozone and thyme essential oil or a sequential washing in killing Escherichia coli O157: H7 On lettuce and baby carrots. LWT-Food Science and Technology, 35(8); 720-729. https://doi.org/10.1006/fstl.2002.0933.
53. SirichoNworraNit, S., Intasen, P. and AngNawut, C. (2016). Quality of donut supplemented with Hom Nin rice flour. World Academy of Science, Engineering and Technology, International of Biological, Bio molecular, Agricultural, Food and Biotechnological Engineering, 10(7): 443-446. https:/org/10.5281/zenodo.1125777.
54. Sun, D. (2008). Computer vision technology for food quality evaluation. Academic Press, New York, USA.
55. Tabatabaei-Yazdi, F., Falah, F., Behbahani, B. A., Vasiee, A., & Mortazavi, S. A. (2019). Identification of Chemical Compounds, Antioxidant Potential, Phenolic Content and Evaluation of Inhibitory and Bactericidal/Fungicidal Effects of Ginger Essential Oil on Some Pathogenic Microorganisms in Vitro. Qom University of Medical Sciences Journal, 13(3), 52-60. DOI: 10.29252/qums.13.3.50.
56. Zannini, E. and Elke, K. (2013). Arendt, Cereal grain for food and beverage industries: A Volumein woodhead publishing series, Technology and Nutrition, 17, Pp, 45-54.
57. Ziaiifar, A. M. and Sabbaghi, H. (2018). Frying process engineering, chapter 7: oil uptake reduction in frying process. Gorgan University of Agricultural Sciences and Natural Resources Press.
58. Zolfaghari, Z., Mohebbi, M. and Haddad Khodaparast, M.H. (2013). Quality changes of donuts as influenced by leavening agent and hydrocolloid coating. Journal of Food Process. Pres. 37, 34-45. DOI:10.1111/j.1745-4549.2011.00611.x.