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تاثیر کنجاله کنجد و پلیساکارید محلول در آب سویا بر ویژگیهای نان بربری | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 15، دوره 48، شماره 2، مرداد 1396، صفحه 333-342 اصل مقاله (852.8 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2017.62475 | ||
| نویسندگان | ||
| زهرا توان1؛ محمد حجتی* 2؛ بهزاد ناصحی1؛ حسین جوینده2 | ||
| 1گروه علوم وصنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان | ||
| 2گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان | ||
| چکیده | ||
| با هدف بهبود کیفیت نان برـبری، اثر افزودن کنجـاله کنـجد (5/12-0 درصـد) و پلیسـاکارید محلـول در آب سویـا (2-0 درصد) بر برخی ویژگیهای فیزیکوشیمیایی (رطوبت، پروتئین، چربی، فیبر و خاکستر، حجم مخصوص، سفتی و پیوستگی) و حسی نان به عنوان متغیرهای وابسته با استفاده از روش سطح پاسخ بررسی گردید. نتایج نشان داد افزودن کنجاله کنجد مقادیر خاکستر، پروتئین، چربی، فیبر و رطوبت نان را بطور معنیداری افزایش داد در حالیکه سفتی و پیوستگی بطور معنیداری کاهش یافت. همچنین مشاهده شد که افزودن پلیساکارید محلول در آب سویا میزان رطوبت را افزایش و سفتی و حجم مخصوص نمونهها را بطور معنیداری کاهش داد. همچنین کنجاله کنجد و پلیساکارید محلول در آب سویا اثر معنیدار مثبتی بر پذیرش کلی نمونهها داشتند. براساس نتایج بهینهسازی و مدل بدستآمده، استفاده از 43/6 درصد کنجاله کنجد و 62/0درصد پلیساکارید محلول در آب سویا میتواند نان بربری با بهترین کیفیت و ویژگیهای تغذیهای و حسی را تولید نماید. | ||
| کلیدواژه‌ها | ||
| نان مسطح؛ فیبر؛ بافت؛ ویژگی حسی؛ روش سطح پاسخ | ||
| عنوان مقاله [English] | ||
| Effect of sesame meal and soluble soybean polysaccharide on properties of Barbary bread | ||
| نویسندگان [English] | ||
| Zahra Tavan1؛ Mohammad Hojjati2؛ Behzad Nasehi1؛ Hossein Jooyandeh2 | ||
| 1Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan | ||
| 2Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan | ||
| چکیده [English] | ||
| With the aim of improving the quality of Barbary bread, the effect of adding sesame meal (0-12.5%) and soluble soybean polysaccharide (0-2%) on some physicho-chemical (moisture, protein, fat, fiber, ash, specific volume, firmness and cohesiveness) and organoleptic characteristics of Barbary as dependent variables were investigated using response surface methodology. The results showed that the addition of sesame meal increased the amounts of ash, protein and fat, while the firmness and cohesiveness of bread decreased significantly. It was revealed that adding soluble soybean polysaccharide increased moisture content and reduced significantly the firmness and specific volume of samples. The addition of sesame meal and soluble soybean polysaccharide had positive effects on the overall acceptability of the bread. Based on the optimized results and obtained model, the application of 6.43% of sesame meal and 0.62% of the soluble soybean polysaccharide can be produced Barbary including the best quality and nutritional and sensory features. | ||
| کلیدواژه‌ها [English] | ||
| Flat bread, fiber, Texture, organoleptic properties, Response Surface Methodology | ||
| مراجع | ||
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