نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 مرکز تحقیقات سلامت غذایی (نمک)، دانشگاه علوم پزشکی سمنان، سمنان، ایران.

2 گروه فرآوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.

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

4 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس تهران، تهران، ایران

5 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.

چکیده

نظر به اهمیت روز افزون نیاز به منابع پروتئینی جدید و کمبود منابع پروتئینی حیوانی، استفاده از منابع گیاهی مورد توجه است. هدف از این مطالعه معرفی پتانسیل‌های دانه ماشک گل ‌خوشه‌ای به‌عنوان یک منبع بومی و جدید پروتئینی بود. در این راستا ویژگی‌های فیزیکی دانه و ترکیب شیمیایی و پارامترهای رنگ آرد ماشک گل‌خوشه ای قبل و بعد از چربی‌گیری تعیین شد و تاثیر تغییر pH و چربی‎گیری بر ویژگی‎های عملکردی آرد حاصل مورد بررسی قرار گرفت. متوسط طول، عرض و ارتفاع دانه‎ها به‎ترتیب 4/5، 37/5 و 38/5 میلی‎متر و میانگین حسابی و هندسی قطر، ضریب کرویت و سطح به‎ترتیب 383/5، 383/5 میلی‎متر، 997/0 و 987/90 میلی‎متر مربع به‎دست آمد. میانگین دانسیته حقیقی، دانسیته توده و درصد تخلخل به‎ترتیب 3/1286 کیلوگرم بر متر مکعب، 8/788 کیلوگرم بر متر مکعب و 67/38 درصد بود. آرد ماشک گل خوشه‎ای کامل و چربی‎گیری شده به‎ترتیب دارای 3/28و 2/31 درصد پروتئین و همچنین 2/8 و 92/1درصد چربی بود. آرد چربی‎گیری شده *L بیشتر، a*وb* کمتری نسبت به آرد کامل داشت. اندیس حلالیت، ظرفیت جذب آب و همچنین روغن آرد ماشک گل خوشه‌ای کامل و بدون چربی به‌ترتیب 91/5 و 24/7، 95/132و69/193 و همچنین 07/85 و51/119درصد به‌دست آمد. حداقل غلظت ژل‌دهندگی، آرد چربی‌گیری شده کمتر از آرد کامل گزارش شد. چربی‌گیری آرد ماشک گل خوشه‌ای نیز موجب افزایش معنی‌دار (p <0.05) ظرفیت امولسیون‌کنندگی و پایداری امولسیون و همچنین ظرفیت کف‌کنندگی و پایداری کف شد. نتایج نشان داد تغییرات pH بر میزان حلالیت، ظرفیت کف‌کنندگی و پایداری کف و ظرفیت امولسیون‌کنندگی و پایداری امولسیون آرد ماشک گل خوشه‌ای به‌طور معنی‌داری (p <0.05) بود و با تغییر pH می‌توان مقادیر متفاوتی برای این ویژگی‌های عملکردی به‌دست آورد. با دور شدن از pH ایزوالکتریک ویژگی‌های عملکردی بهبود یافتند.

کلیدواژه‌ها

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