بهینه‌سازی ویژگی‌های بافتی فرآورده‌های خمیری حاوی آرد کامل سویا با استفاده از روش سطح پاسخ

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• بهزاد ناصحی ¹
• سید محمد علی رضوی ²
• سید علی مرتضوی ³
• مصطفی مظاهری طهرانی ⁴

¹ Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz-Iran

² فردوسی مشهد

³ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

⁴ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

https://doi.org/10.22067/ifstrj.v1394i6.28307

چکیده

تأثیر افزودن آرد کامل سویا در دامنه 0 تا 27 درصد و آب از 31 تا 35 درصد در فرمول و همچنین شرایط مختلف اکستروژن بر روی ویژگی‌های بافتی اسپاگتی به‌منظور تولید فرآورده سلامتی‌بخش، موردبررسی قرار گرفت. فرآیند در اکسترودری با سرعت چرخش مارپیچ در دامنه 10 تا 40 دور بر دقیقه و آب سیرکولاسیون با دمای 35 تا 70 درجه سانتی‌گراد، انجام شد. نتایج نشان داد که افزودن آرد کامل سویا سبب اختلاف معنی‌داری در استحکام مکانیکی و شاخص‌های برشی شد. بررسی آماری نتایج با استفاده از طرح مخلوط نشان داد که بهترین اسپاگتی زمانی تولید می‌شود که فرمول حاوی 6/20 درصد آرد کامل سویا، 7/44 گرم بر صد گرم آرد نول و 35 گرم بر صد گرم آب در اکسترودر با سرعت چرخش مارپیچ 40 دور بر دقیقه و دمای آب سیرکولاسیون 35 درجه سانتی‌گراد، فرآوری شود.

کلیدواژه‌ها

• اسپاگتی
• رئولوژی
• طرح مخلوط

عنوان مقاله [English]

Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

نویسندگان [English]

• Behzad Nasehi ¹
• Seyed Mohammad Ali Razavi ²
• Seyed Ali Mortazavi ³
• Mostafa Mazaheri Tehrani ⁴

¹ Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz-Iran

² Ferdowsi University of Mashhad

³ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

⁴ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

چکیده [English]

The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.

کلیدواژه‌ها [English]

• Spaghetti
• Mixture design
• Rheology

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