ویژگی‌های کیفی مخلوط آرد شاه بلوط تاهیتی (Inocarpus fagifer) و لوبیا چشم بلبلی (Vigna unguiculata) به‌عنوان مواد تشکیل‌دهنده در اسنک بار

نوع مقاله : مقاله کوتاه انگلیسی

نویسندگان

نور اگوستین ماردیانا

نور آیینی محموداه

گروه پردازش محصولات طیور، کالج دولتی پوترا سانگ فاجار بلیتر، جاوا شرقی، اندونزی

https://doi.org/10.22067/ifstrj.2026.95576.1477

چکیده

تقاضای روزافزون برای محصولات میان وعده‌ای مناسب و متعادل از نظر تغذیه‌ای، فرصت‌هایی را برای استفاده از مواد اولیه محلی کم مصرف در توسعه محصولات غذایی ایجاد کرده است. این مطالعه با هدف توسعه اسنک بار با استفاده از آرد شاه بلوط تاهیتی (Inocarpus fagifer) و لوبیا چشم بلبلی (Vigna unguiculata) به‌عنوان مواد اولیه موجود در محل و ارزیابی ویژگی‌های فیزیکوشیمیایی، حسی، آنتی‌اکسیدانی و میکروبیولوژیکی آنها انجام شد. پنج فرمولاسیون با نسبت آرد شاه بلوط تاهیتی به لوبیا چشم بلبلی متفاوت [A = 1:1؛ B = 1:5؛ C = 2:1؛ D = 1:2؛ E = 5:1]  با استفاده از یک طرح کاملاً تصادفی تهیه شدند. افزودن شاه بلوط تاهیتی و لوبیا چشم بلبلی به‌طور قابل توجهی (p < 0.05) بر چندین پارامتر فیزیکوشیمیایی، از جمله رنگ، بافت، رطوبت، فیبر غذایی، ترکیب درشت مغذی‌ها و خواص آنتی‌اکسیدانی تأثیر گذاشت، در حالی‌که محتوای خاکستر به‌طور قابل توجهی تحت تأثیر قرار نگرفت. ویژگی‌های حسی و کیفیت میکروبیولوژیکی به‌طور قابل توجهی تحت تأثیر قرار نگرفتند و همه فرمولاسیون‌ها معیارهای هدونیک و ایمنی قابل قبولی را برآورده کردند. بر اساس روش تصمیم‌گیری چندمعیاره زلنی، فرمولاسیون E (نسبت شاه بلوط تاهیتی: لوبیا چشم بلبلی ۵:۱) به‌عنوان متعادل‌ترین فرمولاسیون در بین فرمولاسیون‌های ارزیابی شده شناسایی شد. این یافته‌ها پتانسیل آرد شاه بلوط و لوبیا چشم بلبلی تاهیتی را برای توسعه اسنک بار نشان می‌دهد و اطلاعات پایه‌ای را برای استفاده بیشتر از مواد اولیه محلی در محصولات غذایی با ارزش افزوده فراهم می‌کند.

کلیدواژه‌ها

اسنک بار

شاه بلوط تاهیتی

کیفیت

لوبیا چشم بلبلی

موضوعات

• شیمی مواد غذایی

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عنوان مقاله English

Quality Characteristics of Tahitian Chestnut (Inocarpus fagifer) and Cowpea (Vigna unguiculata) Flour Combinations as Ingredients in Snack Bar

نویسندگان English

Nur Agustin Mardiana

Nur Aini Mahmudah

Department of Processing of Poultry Product, State Community College of Putra Sang Fajar Blitar, Dr. Sutomo Street No. 29, Blitar, East Java 66133, Indonesia

چکیده English

The growing demand for convenient, nutritionally balanced snack products has created opportunities for utilizing underutilized local ingredients in food product development. This study aimed to develop snack bar using Tahitian chestnut (Inocarpus fagifer) and cowpea (Vigna unguiculata) flours as locally available raw materials and to evaluate their physicochemical, sensory, antioxidant, and microbiological characteristics. Five formulations with varying Tahitian chestnut to cowpea flour ratio [A = 1:1; B = 1:5; C = 2:1; D = 1:2; E = 5:1] were prepared using a completely randomized design. The results showed that the incorporation of Tahitian chestnut and cowpea significantly affected (p < 0.05) several physicochemical parameters, including color, texture, moisture, dietary fiber, macronutrient composition, and antioxidant properties, while ash content was not significantly influenced. Sensory attributes and microbiological quality were not significantly affected, with all formulations meeting acceptable hedonic and safety criteria. Based on the Zeleny multi-criteria decision method, formulation E (Tahitian chestnut:cowpea ratio of 5:1) was identified as the most balanced formulation among those evaluated. These findings demonstrate the potential of Tahitian chestnut and cowpea flours for snack bar development and provide baseline information for further utilization of local ingredients in value-added food products.

کلیدواژه‌ها English

Cowpea

Quality

Snack Bar

Tahitian Chestnut

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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