نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی دانشگاه تهران

2 2پژوهشکده علوم صنایع غذایی و محصولات کشاورزی، پژوهشگاه استاندارد

10.22092/fooder.2024.360144.1344

چکیده

چکیده

نان‏های بدون گلوتن بر پایه آرد و نشاسته از نظر ویژگی‏های بافتی و حسی و نیز ارزش تغذیه‏ای کیفیت پایینی دارند. با استفاده از 2 نوع نشاسته (نشاسته ذرت و سیب زمینی) و 3 نوع ایزوله پروتئین گیاهی (کنجد، سویا و نخود) بررسی‏هایی برای یافتن بهترین فرمول نان بدون گلوتن با کیفیت بافتی، حسی و تغذیه‌ای مناسب انجام شد. در مرحله اول در بین نشاسته ذرت و سیب‏زمینی، فرمول دارای نشاسته سیب‏زمینی حجم بالاتر، افت وزن و تخلخل کمتر داشت. در مرحله دوم در بین سه فرمول با ایزوله پروتئین مختلف، نان دارای %7 ایزوله پروتئین کنجد سختی و قابلیت جویدن کمتر و پیوستگی بالاتری را در 24 و 48 ساعت پس از پخت نشان داد. در کلیه فاکتور‏های ارزیابی حسی با مقیاس هدونیک 5 امتیازی به‏جز رنگ (8/0 ± 5/4) نان دارای ایزوله کنجد با امتیاز بالاتری ارزیابی شد و نان دارای ایزوله پروتئین سویا تنها در امتیاز رنگ بالاتر بود (7/0 ± 9/4). ویژگی‏های رنگ‏سنجی، میزان پروتئین، کاهش افت وزن و رطوبت نان بدون گلوتن با افزودن ایزوله پروتئین نسبت به فرمول‏های نان بدون ایزوله پروتئین افزایش (بهبود) معنی‏داری پیدا کرد (P<0.05).

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Study on the effect of different types of starch and protein isolate on the quality characteristics and texture analysis of gluten-free bread based on rice flour

نویسندگان [English]

  • Maryam Mohammadi 1
  • Farnaz Dastmalchi 2
  • Gholamreza Askari 1
  • Hosein Kiani 1

1 Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran

2 Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute

چکیده [English]

Abstract

Gluten-free breads based on flour and starch, have low quality in terms of textural and sensory characteristics as well as nutritional value. By using 2 types of starch (corn and potato starch) and 3 types of plant protein isolate (sesame, soy and pea), studies were conducted to find the best gluten-free bread formula with appropriate textural, sensory and nutritional quality. In the first stage, between corn and potato starch, the formula with potato starch had higher volume, lower weight loss and porosity. In the second stage, among the three formulas with different protein isolates, the bread with 7% sesame protein isolate showed less hardness and chewiness and higher cohesiveness in 24 and 48 hours after baking. In all sensory evaluation factors with a 5-point hedonic scale except color (4.5 ± 0.8), the score of bread with sesame isolate was higher, and only bread with soy protein isolate had a higher color score (4.9 ± 0.7). The colorimetric characteristics, protein content, decrease in weight loss and moisture content of gluten-free bread increased significantly with the addition of protein isolate compared to bread formulas without protein isolate (P<0.05).

کلیدواژه‌ها [English]

  • Gluten-free bread
  • starch
  • protein isolate
  • texture analysis
  • formulation
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