ارزیابی تأثیر پلاسمای غیرحرارتی بر ویژگی‏های فیزیکوشیمیایی و عملکردی آرد گندم

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• سید امیر توکلی لاهیجانی ¹
• فخری شهیدی ²
• محمود حبیبیان ³
• آرش کوچکی ⁴

¹ گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران

² 1- گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران.

³ گروه مهندسی شیمی، پژوهشکده نفت، پژوهشگاه شیمی و مهندسی شیمی ایران، تهران، ایران

⁴ گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران.

https://doi.org/10.22067/ifstrj.v19i1.88117

چکیده

نظر به اهمیت نقش گلوتن در محصولات غله‏ای به‌ویژه نان و ضرورت اصلاح آرد، ارایه ‌یک‌ روش ساده، اقتصادی ‌و‌ کارا ‌به‌‌منظور بهبود کیفیت تکنولوژیکی گندم و نان تولیدی، ‌‌همچنان‌ یک‌ چالش‌ مهم ‌و بحث‌برانگیز ‌می‌باشد. در این پژوهش تأثیر تکنولوژی نوین پلاسمای غیرحرارتی‌ بر ‌بهبود ویژگی‏های فیزیکو‌شیمیایی و عملکردی ‌آرد ‌گندم بررسی شد. بدین منظور آرد ‌گندم‌ با‌ گلوتن متوسط تهیه و تحت تاثیر زمان اعمال تیمار ‌پلاسمای سرد (زمان صفر، 2، 4، 6، 8 و 10 دقیقه) قرار گرفتند. نتایج آزمون‏های فیزیکوشیمیایی نشان داد که با افزایش زمان اعمال تیمار پلاسما، مقدار pH و رطوبت کاهش اما مقدار گلوتن مرطوب، اندیس گلوتن و حجم رسوب زلنی افزایش یافت، اندازه‏گیری پارامترهای کیفی و عملکردی آرد گندم نشان داد پارامتر L*، درصد نشاسته آسیب‏دیده، اندیس حلالیت، ظرفیت جذب آب و روغن و قدرت تورم آرد گندم افزایش معنی‏داری (05/0>P) یافت، در حالی که پارامترهای a*، b* و عدد فالینگ کاهش معنی‏داری (05/0>P) پیدا کرد. بنابراین می‌توان از تکنولوژی نوین پلاسمای سرد به‌ویژه زمان 8 دقیقه در بهبود ویژگی‏های کیفی و عملکردی آرد گندم استفاده نمود.

کلیدواژه‌ها

• آرد
• اصلاح
• پلاسمای غیر حرارتی
• گلوتن
• گندم

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