بهبود خصوصیات فیزیکومکانیکی برنج اکسترود شده مخلوط آرد کینوا-برنج با استفاده از ژل پرشده- امولسیون پیکرینگ حاوی بتاکاروتن

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 21، شماره 2 - شماره پیاپی 92، خرداد و تیر 1404، صفحه 179-198   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.89650.1361

نویسندگان

مریم داوطلب¹؛ سارا ناجی طبسی^{* 2}؛ مصطفی شهیدی³

¹گروه نانو فناورى مواد غذایى، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

²گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

³گروه فناوری های سبز مواد غذایى، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

چکیده

این تحقیق به بررسی اثر بهبوددهندگی ژل­ پرشده امولسیونی حاوی بتاکاروتن بر پارامترهای کیفی برنج اکسترودشده مخلوط آرد کینوا-برنج پرداخته است. برنج اکسترودشده حاوی سطح­‌های مختلف ژل پرشده امولسیونی (30، 35 و 40 درصد وزنی/وزنی) تهیه شد و با نمونه برنج اکسترود شده بدون حضور ژل پرشده امولسیونی (نمونه کنترلی) مورد مقایسه قرار گرفت. ژل پرشده امولسیونی با استفاده از بستر ژلی آلژِینات سدیم (غلظت 4 درصد وزنی-وزنی) و امولسیون پیکرینگ (15 درصد حجمی/حجمی حامل بتاکاروتن با غلظت 0.1 درصد) تهیه گردید. با افزایش غلظت ژل پر شده امولسیونی از 30 به 40 درصد وزنی- وزنی، افزایش در میزان رطوبت، خاکستر، افزایش قد و زمان پخت دانه‌­های برنج اکسترود شده مشاهده شد. در مقابل کاهش چسبندگی و افزایش سختی با افزایش افزودن غلظت ژل پر شده امولسیونی همراه بود. نمونه کنترل بیشترین چسبندگی و کمترین سختی را نشان داد. شفافیت دانه‌­های برنج اکسترود شده نیز با افزایش سطح ژل پرشده امولسیونی بهبود یافت و در سطح 40 درصد به حداکثر رسید. ارزیابی حسی نشان داد که نمونه با سطح 40 درصد وزنی-وزنی ژل پرشده امولسیونی بیشترین امتیاز را از نظر پذیرش کلی و سایر پارامترهای حسی داراست. مقایسه خواص حسی و بافتی نمونه بهینه برنج اکسترود شده مخلوط آرد کینوا- برنج با برنج طبیعی واریته هاشمی، خواص حسی نزدیک به نمونه طبیعی و ویژگی­های پخت مناسب را نشان داد و در نتیجه می­‌توان آن را به‌عنوان جایگزینی مناسب برای برنج طبیعی معرفی کرد.

کلیدواژه‌ها

بتاکاروتن؛ پیکرینگ؛ پروتئین آب پنیر؛ صمغ دانه شاهی؛ کینوا

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