تحقیقات مهندسی صنایع غذایی

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بررسی تاثیر ترکیب خوراک و متغیرهای فرایند اکستروژن بر ویژگی های فیزیکوشیمیایی، بافتی، تصویری و حسی اسنک حجیم ذرت حاوی بذر کتان

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه پژوهشی فرآوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی

2 استاد گروه صنایع غذایی دانشگاه فردوسی مشهد

3 دانش آموخته مقطع کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

چکیده

در این پژوهش، اثر متغیرهای ترکیب و میزان رطوبت خوراک و سرعت چرخش مارپیچ بر ویژگی‌های فیزیکوشیمیایی،بافتی، تصویری، صوتی و حسی اسنک حجیم حاوی بذر کتان تولید شده با فرآیند اکستروژن بررسی شده است. بدین منظور، بذر کتان بهنسبت‌های7، 14 و 21 درصدبابلغورذرتمخلوطوبرای رسیدن به رطوبت‌های 12، 15 و 18 درصدبهآنآبافزودهشد. مخلوط به‌دست‌آمده با سرعت چرخش مارپیچ برابر با 120، 150 و 180 دور بر دقیقه، در دمای 140 درجه سلسیوس اکسترود گردید. در مرحله بعد، آزمایش‌های لازم برای تعیین ویژگی‌های مورد نظر روی کلیه نمونه‌های تولید شده صورت گرفت.نتایج آزمایش‌ها نشان داد افزایش میزان رطوبت خوراک باعث افزایش میزان جذب آب، چگالی ذره‌ای و سفتی و کاهش شاخص انحلال‌پذیری در آب و امتیاز حسی بافت نمونه‌ها می‌شود. همچنین، افزایش سرعت چرخش مارپیچ منجر می‌شود به افزایش شاخص انحلال در آب و کاهش میزان چگالی ذره‌ای، نسبت انبساط شعاعی، سفتی، و امتیازهای حسی ظاهر، رنگ، بافت و پذیرش کلی نمونه‌ها. افزایش نسبت بذر کتان در نمونه‌های تولید شده نیز باعث افزایش چگالی ذره‌ای و کاهش مقادیر انبساط شعاعی و امتیازهای حسی مربوط به ظاهر، رنگ و پذیرش کلی نمونه‌ها می‌شود. به منظور تولید نمونه بهینه با بالاترین نسبت انبساط و روشنایی و کمترین میزان سفتی و چگالی با 14 درصد بذر کتان، نیاز خواهد بود میزان سرعت چرخش مارپیچ و رطوبت خوراک ورودی به ترتیب برابر با 180 دور بر دقیقه و 14.42 درصد باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed

چکیده [English]

An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at three ratios: 7, 14 and 21 percent, the water was added to the mixture to bring the moisture content of the samples of feeding to 12, 15 and 18%. The mixtures were extruded at screw speeds of 120, 150 and 180 rpm, at 140°C. Experiments on the samples showed that increasing in moisture content of the samples led to increase in water absorption, particle density and hardness, and also led to decrease water solubility and texture sensory scores.  Increasing in screw speed led to increase the water solubility and to reduce particle density, radial expansion, hardness, and sensory scores of appearance, color, texture, and overall acceptance of samples. Increasing the ratio of flaxseed in samples, led to increase particle density and to reduce radial expansion and sensory scores for the appearance, color and overall acceptance of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, containing 14% of flaxseed, the screw speed and feed moisture content must be  selected at  180 rpm and 14.42%, respectively.

کلیدواژه‌ها [English]

  • Extruder
  • Functional food
  • Image processing
  • Sensory evaluation
  • Texture
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تحقیقات مهندسی صنایع غذایی
دوره 19، شماره 2 - شماره پیاپی 69
دی 1399
صفحه 21-42
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هم رسانی
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