مسعود حفیظ زهرا شیخ الاسلامی


امروزه استفاده از صمغ‌های بومی در فرآورده‌های غلات با هدف بهبود کیفیت رو به افزایش است. در این تحقیق، اثر دو نوع صمغ فارسی و ریحان در سطوح صفر تا یک درصد با کمک طرح مرکب مرکزی بر پارامترهای فعالیت آبی، رطوبت، حجم مخصوص، تخلخل، سختی و کشش‌پذیری نان حجیم بررسی گردید. نتایج نشان داد که با افزایش میزان صمغ‌ها در فرمول نان حجیم، میزان فعالیت آبی کاهش ولی میزان رطوبت، ویژگی‌های حسی، سختی و کشش‌پذیری افزایش یافت. در حالی‌که امتیاز ویژگی‏های حسی (رنگ پوسته، بافت، بو، مزه و پذیرش کلی)، حجم مخصوص و تخلخل نمونه‌ها با افزایش درصد صمغ‌ها ابتدا افزایش و سپس کاهش یافت. قابل ذکر است که نمونه حاوی 46/0 درصد صمغ دانه ریحان و 35/0 درصد صمغ دانه فارسی کمترین میزان سختی و بیشترین میزان حجم مخصوص، تخلخل و کشش‌پذیری را از خود نشان داد و این نمونه به‌عنوان نمونه بهینه معرفی شد. با بررسی ریز ساختار نمونه بهینه با نمونه فاقد صمغ نیز مشخص گردید، نمونه حاوی صمغ ریحان و فارسی از بافت یکنواخت‏تری در مقایسه با نمونه شاهد برخوردار بود.

جزئیات مقاله

کلمات کلیدی

بهینه‌یابی, نان حجیم, صمغ دانه ریحان, صمغ فارسی, میکروسکوپ الکترونی

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ارجاع به مقاله
حفیظم., & شیخ الاسلامیز. (2019). بهینه‌‏یابی فرمول نان حجیم حاوی صمغ‌های فارسی و ریحان. پژوهش های علوم و صنایع غذایی ایران, 16(4), 395-408. https://doi.org/10.22067/ifstrj.v16i4.81014
نوع مقاله
مقاله پژوهشی فارسی