نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
چکیده
تأثیر سطوح مختلف (5، 10 و 15%) پودر پروتئین ماهی در فرمولاسیون خمیرآبه موردبررسی قرار گرفت. به‌منظور دستیابی به مقدار بهینه پودر پروتئین ماهی، خصوصیات فیزیکوشیمیایی ناگت مرغ ارزیابی شدند. رفتار جریان خمیرآبه نشان داد که نمونه خمیرآبه شاهد و نیز نمونه حاوی 5/7 درصد ویسکوزیته بالاتری نسبت به دیگر نمونه‌ها داشتند. در هر دو روش سرخ‌کردن (سرخ‌کردن عمیق و هوا سرخ‌کن) افت رطوبت و جذب روغن در نمونه شاهد بالاتر از نمونه‌های حاوی پودر پروتئین ماهی بوده است. پوسته ضخیم‌تر که نتیجه مقدار بیشتر پودر پروتئین ماهی در خمیرآبه می‌باشد، سبب جذب روغن کمتر طی سرخ کردن شده است. به‌علاوه، نمونه‌های حاوی پودر پروتئین ماهی امتیاز بالاتری از نظر بافت و پذیرش کلی کسب کرده است. علی‌رغم اینکه ناگت‌های حاوی پودر پروتئین ماهی اولویت‌های این تحقیق را برآورده کرده‌اند اما مقادیر حدود 15 درصد سبب ایجاد محدودیت‌هایی شدند و بر اساس بهینه‌یابی مطلوبیت مقادیر 8- 5/7 درصد پودر پروتئین ماهی در فرمولاسیون خمیرآبه به‌عنوان بهترین مقادیر تعیین شدند.
کلیدواژه‌ها
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