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تاثیر کنجاله کنجد و پلیساکارید محلول در آب سویا بر ویژگیهای نان بربری | ||
مهندسی بیوسیستم ایران | ||
مقاله 15، دوره 48، شماره 2، مرداد 1396، صفحه 333-342 اصل مقاله (852.8 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2017.62475 | ||
نویسندگان | ||
زهرا توان1؛ محمد حجتی* 2؛ بهزاد ناصحی1؛ حسین جوینده2 | ||
1گروه علوم وصنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان | ||
2گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان | ||
چکیده | ||
با هدف بهبود کیفیت نان برـبری، اثر افزودن کنجـاله کنـجد (5/12-0 درصـد) و پلیسـاکارید محلـول در آب سویـا (2-0 درصد) بر برخی ویژگیهای فیزیکوشیمیایی (رطوبت، پروتئین، چربی، فیبر و خاکستر، حجم مخصوص، سفتی و پیوستگی) و حسی نان به عنوان متغیرهای وابسته با استفاده از روش سطح پاسخ بررسی گردید. نتایج نشان داد افزودن کنجاله کنجد مقادیر خاکستر، پروتئین، چربی، فیبر و رطوبت نان را بطور معنیداری افزایش داد در حالیکه سفتی و پیوستگی بطور معنیداری کاهش یافت. همچنین مشاهده شد که افزودن پلیساکارید محلول در آب سویا میزان رطوبت را افزایش و سفتی و حجم مخصوص نمونهها را بطور معنیداری کاهش داد. همچنین کنجاله کنجد و پلیساکارید محلول در آب سویا اثر معنیدار مثبتی بر پذیرش کلی نمونهها داشتند. براساس نتایج بهینهسازی و مدل بدستآمده، استفاده از 43/6 درصد کنجاله کنجد و 62/0درصد پلیساکارید محلول در آب سویا میتواند نان بربری با بهترین کیفیت و ویژگیهای تغذیهای و حسی را تولید نماید. | ||
کلیدواژهها | ||
نان مسطح؛ فیبر؛ بافت؛ ویژگی حسی؛ روش سطح پاسخ | ||
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