تأثیر تخمیر کنترل شده عدس جوانه‌زده حاوی عصاره رازیانه بر ویژگی‌های نان گندم

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 20، شماره 4 - شماره پیاپی 88، مهر و آبان 1403، صفحه 433-446   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.85646.1299

نویسندگان

مینا رسولی فر¹؛ علیرضا صادقی^{* 1}؛ فهیمه حاجی نیا¹؛ مریم ابراهیمی²؛ محمد قربانی¹

¹گروه علوم و مهندسی صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

²مرکز تحقیقات فرآورده‌های غذایی، دارویی و طبیعی، دانشگاه علوم پزشکی گلستان، گرگان، ایران

چکیده

استفاده از خمیرترش حبوبات در بهبود ویژگی­های کیفی نان، حایز اهمیت است. در این پژوهش، باکتری‌های اسید لاکتیک غالب با استفاده از فرآیند مایه‌گیری³ متوالی از عدس جوانه­زده تخمیر شده حاوی عصاره رازیانه، جداسازی و سپس بر اساس خاصیت ضدقارچی بر ضد Aspergillus niger غربال شدند. در ادامه، جدایه منتخب دارای بیشترین اثر ضد قارچی با تکثیر توالی هدف 1500 جفت بازی از ژن 16S rDNA آن و توالی‌یابی یک‌طرفه محصولات PCR به روش سانگر شناسایی گردید. در مرحله بعد، تخمیر کنترل شده حاوی جدایه لاکتیکی منتخب (به‌عنوان کشت آغازگر) در تهیه نان گندم مورد استفاده قرار گرفت. سپس سفتی بافت (N)، حجم مخصوص (cm³g^-1)، فعالیت آبی، پذیرش کلی و میزان توسعه سطحی قارچ (%) در نان‌های تولیدی مقایسه شدند. توالی‌یابی محصولات PCR منجر به شناساییPediococcus acidilactici  به‌عنوان جدایه لاکتیکی منتخب گردید. افزودن خمیرترش عدس به نان گندم در مقایسه با نان حاوی عدس به شکل معنی­داری (0/05>P) سبب کاهش افت وزن و سفتی بافت و همچنین بدون اثر معنی­دار باعث افزایش حجم مخصوص آن شد. از بین نان­های تولیدی، کمترین مقدار حجم مخصوص به نمونه حاوی عدس و بیشترین مقدار حجم مخصوص به نمونه شاهد اختصاص یافت. همچنین تخمیر و جوانه­زنی سبب کاهش رشد سطحی قارچ در نان­های تولیدی شد. میزان توسعه سطحی قارچ در نان حاوی عدس جوانه­زده تخمیر شده نیز نسبت به نمونه شاهد به شکل معنی‌داری کمتر بود. علاوه بر این، نان گندم حاوی عدس جوانه­زده تخمیر شده بیشترین امتیاز پذیرش کلی را از بین نان­های غنی شده به خود اختصاص داد.

کلیدواژه‌ها

اثر ضد قارچی؛ عدس جوانه‌زده تخمیر شده؛ کشت محافظت کننده؛ نان گندم غنی شده

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