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

مجله پژوهشهای علوم و صنایع غذایی ایران

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

نوع مقاله: مقاله پژوهشی

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

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