ﺑﺮرﺳﻲ اثر افزودن آرد دانه خربزه بر خواص کمی و کیفی نان تست

نوع مقاله: مقاله پژوهشی

نویسندگان

1 مربی، دپارتمان صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی و حرفه­ای، استان خراسان رضوی، ایران

2 مدرس دپارتمان صنایع غذایی، دانشکده فنی دختران نیشابور، دانشگاه فنی و حرفه­ای، استان خراسان رضوی، ایران

چکیده

دانه خربزه مغذی است و به علت دارا بودن مقدار زیادی پروتئین، اسید چرب امگا 3، مواد معدنی و فیبر رژیمی می­تواند سبب جلوگیری از بیماری­های قلبی عروقی و سرطان شود. در این پژوهش، آرد دانه خربزه در شش سطح صفر، 5، 10، 15، 20 و 25 درصد به فرمولاسیون نان تست اضافه شد. نتایج ارزیابی خصوصیات فیزیکوشیمیایی نشان داد که با افزایش مقدار آرد دانه خربزه، میزان پروتئین، خاکستر، چربی نان، فیبر و شاخص رﻧﮕـﻲ *به طور معنی­داری افزایش می­یابد در حالی‌که میزان رطوبت نان و شاخص رﻧﮕـﻲ*L کاهش معنی ­داری، نسبت به شاهد، دارد. نتایج بررسی­ها همچنین نشان می­دهد که حجم مخصوص و تخلخل نان­های حاوی آرد دانه خربزه تا سطح 10 درصد با نمونه شاهد تفاوتی ندارد ولی در سطوح 15، 20 و 25 درصد کاهش معنی­داری نسبت به نمونه شاهد دارد. در قسمت ارزیابی بافت نمونه­ها، نتایج بررسی­ها نشان می­دهد که بافت نان­های حاوی آرد دانه خربزه در سطح 10 و 15 درصد همانند بافت نان­های نمونۀ شاهد است، در حالی‌که نمونه حاوی 5 درصد آرد دانه خربزه سفت ­تر و نمونه­ های دارای 20 و 25 درصد آرد خربزه نرم­تر از نان­های نمونه شاهد است. از نظر پذیرش کلی، امتیاز نان­های حاوی 10 و 15 درصد آرد دانه خربزه مشابه امتیاز نان نمونه شاهد است. بنابراین، افزودن 10 درصد آرد دانه خربزه به نان تست می­تواند ضمن حفظ خواص کمی و کیفی نان، سبب بهبود ارزش تغذیه­ای نان تست نیز بشود.

تازه های تحقیق

Investigating the Effect of Adding Melon Seed Flour on Quantitative and Qualitative Properties of Toast Bread

 

M. S. Nasrabadi*, M. Nikfarjam

 

* Corresponding Author: Instructor. Dept. of Food Science and Technology, Technical and Vocational University of Neyshabur, Iran. Email: mohammadnasrabadi33@yahoo.com

Received: 3 May 2018, Accepted: 22 January   2019   

 

Abstract

Melon seeds are nutritious grains that can prevent cardiovascular diseases and cancer due to its high levels of protein, omega-3 fatty acids, minerals, and dietary fiber. In this study, melon seed flour was added to the bread formulation at six levels of 0, 5, 10, 15, 20 and 25%. The results of physicochemical evaluation showed that the amount of protein, ash, bread fats, bread fibers and b* component significantly increased with increasing the amount of melon seed flour, while the moisture content of bread and color component L* decreased significantly compared to the control. From the point of  specific volume and porosity of breads containing melon seed flour, the results showed no difference between control  and the sample containing 10% of melon flour, but a significant decrease in those properties was noticed in samples containing  15, 20 and 25% melon seed flour, compared to the control sample. In texture evaluation of the samples, the results showed similarity between breads containing 10% and 15% of melon seed flour with control sample; the samples containing 5% of melon seed flour had harder texture than that of  control sample and the samples containing 20% and 25% of melon seed flour possessed softer texture than that of control sample. In terms of general acceptance, breads containing 10 and 15 percent of melon seed flour were similar to the control sample. Therefore, adding 10% of the melon seed flour to the bread can improve the nutritional value of the bread while preserving the quantitative and qualitative properties of bread.

 

Keywords: Bread, Bread moisture content, Fiber, Nutritional value

کلیدواژه‌ها

موضوعات


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