ارزیابی اثر متغیرهای ترکیب خوراک و دمای اکستروژن بر ویژگی‌های فیزیکوشیمیایی، حسی اسنک بر پایه آرد جو و تفاله هویج

نوع مقاله : مقاله پژوهشی

نویسندگان

• سرور لطفی شیرازی ¹
• آرش کوچکی ¹
• الناز میلانی ²
• محبت محبی ¹

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

² گروه پژوهشی فرآوری مواد غذایی، جهاددانشگاهی مشهد، مشهد، ایران.

https://doi.org/10.22067/ifstrj.v14i5.68582

چکیده

اسنک‌های غذای بخش عمده‌ایی از رژیم غذایی افراد را تشکیل می‌دهد. در سال‌های اخیر تقاضا برای تبدیل ضایعات سبزیجات و میوه‌ها به‌دلیل داشتن میزان فیبرهای رژیمی به محصولات مفید افزایش یافته است. تفاله هویج دارای مقدار زیادی فیبرهای رژیمی که حاوی خواص عملکردی و تغذیه‌ایی مهمی می‌باشد. جو حاوی مقادیر زیادی فیبر رژیمی به‌ویژه فیبرهای محلول می‌باشدکه اهمیت زیادی در کاهش سطح کلسترول خون دارد. در این پژوهش با استفاده از روش سطح پاسخ و نرم‌افزار Design Expert اثر دمای محفظه (170-120 درجه سانتی‌گراد)، میزان رطوبت (20-14 درصد) و مقدارتفاله هویج (25-10 درصد) بر ویژگی‌های نسبت انبساط شعاعی، دانسیته توده‌ای، سختی، رنگ، شاخص جذب آب، شاخص حلالیت در آب و همچنین از نظر پذیرش حسی مورد ارزیابی قرار گرفت. با افزایش تفاله هویج، نسبت انبساط، میزان روشنایی، شاخص جذب آب و پذیرش کلی کاهش یافت. در حالیکه با افزایش رطوبت، نسبت انبساط، شاخص حلالیت در آب کاهش و میزان روشنایی و شاخص جذب آب افزایش یافت. با افزایش دما میزان سختی بافت و دانسیته افزایش یافت اما روشنایی کاهش و نسبت انبساط، شاخص جذب آب، شاخص حلالیت در آب تا دمای 145 درجه سانتی‌گراد افزایش و سپس کاهش یافت. در نهایت شرایط بهینه فرایند اکسترون با استفاده از روش سطح پاسخ و نرم‌افزار Design Expert در مقدار تفاله هویج 10 درصد، و دمای محفظه 148 درجه سانتی‌گراد و میزان رطوبت 49/15 درصد تخمین زده شد. و اسنک‌های تولید شده تحت شرایط بهینه میزان فیبرهای رژیمی محلول طی فرآیند اکستروژن از 63/7 به 27/9 نسبت به نمونه اکسترود نشده افزایش یافت.

کلیدواژه‌ها

• اکستروژن
• اسنک
• فیبرهای رژیمی
• آرد جو
• تفاله هویج

عنوان مقاله [English]

Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack

نویسندگان [English]

• Sorour Lotfi Shirazi ¹
• Arash Koocheki ¹
• Elnaz Milani ²
• Mohebbat Mohebbi ¹

¹ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

² Department of Food Processing, Iranian Academic Centre for Education Culture and Research, Mashhad, Iran.

چکیده [English]

Introduction: Snack foods have become an important part of the people’s diets. During last decade demands for utilization of fruit and vegetable waste in order to their dietary fibers in value added food products has been increased. Carrot pomace is rich in dietary fiber that contains important functional and nutritional properties. Barley contains a high amount of dietary fiber, especially soluble fiber, which has essential role in reducing blood cholesterol level.

Materials and methods: In this project based on Central Composite Design, the effect of independent variables containing extrusion temperature (120-170 °C), moisture content (14-20%) and carrot pomace level (10-25%) were evaluated on expansion ratio, bulk density, WAI, WSI, hardness, color snacks were evaluated by panelists in terms of acceptance or non-acceptance.

Results and discussion: Results expressed that expansion ratio, lightness, total acceptability and WAI decreased by increasing the amount of carrot pomace. Reduction of expansion ratio and WSI and improvement of lightness and WAI were shown as increased in moisture levels. The hardness and bulk density decreased with an increase in temperature. When temperature increased up to 145°C, expansion ratio, lightness, WAI and WSI increased and decreased thereafter. The optimum conditions for barley flour-carrot pomace snack were determined at the maximum expansion ratio, L*, WAI and overall acceptability with minimum bulk density and hardness in a snack. The optimum condition provides the highest value of expansion ratio 296.1 (%), L* 65.087, WAI 4.931 (g/g) and overall acceptability 4.502 with lowest bulk density 1.22 (g/cm3) and hardness 6.756 (N). Accordingly, the optimum conditions for the snack are 10% carrot pomace, 148°C die temperature and 15.49% moisture. The approximate composition of the snack extruded and unextruded obtained under the optimal conditions. Extrusion did not affect the protein and ash contents but it decreased the fat content of snack. During the extrusion, the SDF increased from 7.63 to 9.27 g/100g while the IDF decreased from 5.24 to 3.71 g/100g. Extrusion cooking did not affect the TBG content in barley flour-carrot pomace snack. Extrusion cooking resulted in the conversion of insoluble to soluble fiber and well balance of both types of the fiber

کلیدواژه‌ها [English]

• Extrusion Cooking
• Snack
• Dietary fiber
• Barley Flour
• Carrot Pomace

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