نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

2 گروه زراعت و اصلاح نباتات، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.

چکیده

نان به‌عنوان یک ماده غذایی از اهمیت ویژه‌ای برخوردار است و افزودن برخی پری‌بیوتیک‌ها نظیر اینولین و نشاسته مقاوم به آن می‌تواند سبب بهبود ارتقا سلامت افراد گردد. در پژوهش حاضر، تاثیر پری‌بیوتیک‌های اینولین و نشاسته مقاوم بر خواص رئولوژیکی خمیر مورد بررسی قرار گرفتند. در این راستا از سطوح 5/2 و 5 درصد اینولین و نشاسته مقاوم استفاده گردید. با توجه به نتایج، در آزمون‌های فارینوگراف خمیر، مقدار جذب آب، زمان گسترش خمیر، زمان پایداری خمیر، افزایش و درجه نرم شدن خمیر پس از 10 و 12 دقیقه کاهش یافت. همچنین بر اساس نتایج حاصل از آزمون اکستنسوگراف، میزان انرژی خمیر، مقاومت به کشش خمیر، عدد نسبت خمیر، افزایش ولی قابلیت کشش آن کاهش نشان داد. در مجموع با لحاظ نمودن نتایج حاصل از کلیه آزمایش ها، تیمار ترکیبی D8 (حاوی 5 درصد اینولین و 5 درصد نشاسته مقاوم) به‌عنوان بهترین تیمار معرفی گردید.

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