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عباسی, علیرضا, کوچکی, آرش, میلانی, الناز, محبی, محبت. (1401). ارزیابی ویژگی‏های تکنولوژیکی و عملکردی غله صبحانه بر پایه کنجاله کتان و آرد برنج. سامانه مدیریت نشریات علمی, 18(5), 631-647. doi: 10.22067/ifstrj.2021.72341.1094
علیرضا عباسی; آرش کوچکی; الناز میلانی; محبت محبی. "ارزیابی ویژگی‏های تکنولوژیکی و عملکردی غله صبحانه بر پایه کنجاله کتان و آرد برنج". سامانه مدیریت نشریات علمی, 18, 5, 1401, 631-647. doi: 10.22067/ifstrj.2021.72341.1094
عباسی, علیرضا, کوچکی, آرش, میلانی, الناز, محبی, محبت. (1401). 'ارزیابی ویژگی‏های تکنولوژیکی و عملکردی غله صبحانه بر پایه کنجاله کتان و آرد برنج', سامانه مدیریت نشریات علمی, 18(5), pp. 631-647. doi: 10.22067/ifstrj.2021.72341.1094
عباسی, علیرضا, کوچکی, آرش, میلانی, الناز, محبی, محبت. ارزیابی ویژگی‏های تکنولوژیکی و عملکردی غله صبحانه بر پایه کنجاله کتان و آرد برنج. سامانه مدیریت نشریات علمی, 1401; 18(5): 631-647. doi: 10.22067/ifstrj.2021.72341.1094

ارزیابی ویژگی‏های تکنولوژیکی و عملکردی غله صبحانه بر پایه کنجاله کتان و آرد برنج

مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 18، شماره 5 - شماره پیاپی 77، آذر و دی 1401، صفحه 631-647    اصل مقاله (1.45 M)
نوع مقاله: مقاله پژوهشی
شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.72341.1094
نویسندگان
علیرضا عباسی1؛ آرش کوچکی1؛ الناز میلانی* 2؛ محبت محبی1
1گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
2پژوهشکده علوم و صنایع غذایی، جهاد دانشگاهی مشهد
چکیده
در راستای تغییر عادت‌های غذایی مصرف فراورده‏های غله صبحانه به علت قابلیت مصرف راحت، مقرون به صرفه بودن و ارزش تغذیه‏ای بالا، دو چندان شده است. این فراورده‏ها لزوما باید ساختاری فشرده و متراکم با تخلخل کم داشته باشند تا در هنگام غوطه‌وری در شیر به‌واسطه سرعت جذب آب آهسته فراورده سبب حفظ بافت و تردی آن گردد. ضروری است جهت دستیابی به بافت مطلوب و تعدیل تجزیه نشاسته از دانه‌های با فیبر رژیمی بالا و فرایند اکستروژن استفاده گردد. اگرچه ادغام فیبر در فراورده‌ها، چالش‌های تکنولوژیکی به همراه دارد اما با استفاده از دانه برنج به‌عنوان منبع مهم نشاسته و مالتودکسترین می‌توان به ویژگی‌های مورد نظر رسید. در این پژوهش با هدف دستیابی به فراورده غله صبحانه با خصوصیات فیزیکوشیمیایی، عملکردی و حسی مطلوب، ارزیابی اثر متغیرهای فرایند اکستروژن شامل رطوبت (12، 15 و 18 درصد)، سرعت مارپیچ (140، 170 و 200 دور بر دقیقه) و میزان کنجاله کتان (10، 20 و 30 درصد) بر ویژگی‌های فراورده مورد نظر بر پایه آرد برنج با استفاده از طرح آماری سطح پاسخ بررسی شد. نتایج نشان داد که افزایش رطوبت منجر به افزایش سختی بافت، سختی بافت پس از غوطه‌وری در شیر، شاخص جذب آب و کاهش شاخص حلالیت در آب، شاخص روشنایی، شاخص قرمزی و شاخص زردی فراورده گردید. افزایش سرعت مارپیچ سبب افزایش شاخص حلالیت در آب، شاخص قرمزی، شاخص زردی و کاهش نسبت انبساط، سختی بافت پس از غوطه‌وری در شیر، شاخص جذب آب و شاخص روشنایی رنگ شد. افزایش میزان کنجاله کتان باعث افزایش میزان سختی بافت پس از غوطه‌وری در شیر، شاخص قرمزی و کاهش نسبت انبساط، شاخص روشنایی، شاخص زردی، شاخص جذب آب گردید، شاخص حلالیت در آب ابتدا کاهش سپس افزایش یافت. نتایج این پژوهش نشان می‌دهد استفاده از کنجاله کتان تا سطح 17 درصد به‌عنوان یک منبع غنی از فیبر رژیمی در فراورده‌های غله صبحانه اکسترود شده می‌تواند سبب تولید فراورده‌ای با ویژگی‌های تکنولوژیکی و حسی مطلوب گردد.
کلیدواژه‌ها
اکستروژن؛ آرد برنج؛ غله صبحانه؛ کنجاله کتان
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