بهینه‌سازی فرمولاسیون کوکی بدون گلوتن حاوی آرد برنج، جوانه برنج قهوه‌ای، بادام زمینی و بذرکتان
محورهای موضوعی : تکنولوژی غلات
حبیب اسدالله نژاد رودبنه
1
,
سارا جعفریان
2
,
لیلا روزبه نصیرایی
3
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مهدی شریفی سلطانی
4
1 - دانشجوی دکترای گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
3 - استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
4 - استادیار گروه علوم و صنایع غذایی، واحد چالوس، دانشگاه آزاد اسلامی، چالوس، ایران
کلید واژه: فراسودمند, گلوتن, کوکی, برنج قهوه‌ای, سلیاک,
چکیده مقاله :
مقدمه: کوکی‌ها به‌دلیل ماندگاری طولانی و هزینه کم تولید، مطلوب‌ترین محصولات خانواده شیرینی‌جات برای افراد در تمام سنین به‌شمار می‌روند. حذف شکر، جایگزین‌کردن چربی‌های غیراشباع و تولید فرآورده‌ای عاری از گلوتن می‌تواند به بهبود سطح سلامت جامعه کمک کند و به این ترتیب کوکی‌ها می‌توانند به‌عنوان محصولی برای رساندن مواد مغذی ضروری به بدن افراد مبتلا به بیماری سلیاک مورد مصرف قرار گیرند. برای این منظور فرمولاسیون کوکی بدون گلوتن انجام شد.مواد و روش‌ها: متغیرهای مستقل شامل آرد بادام‌زمینی (5 تا 15 درصد)، آرد برنج (65 تا 90 درصد)، آرد جوانه برنج قهوه‌ای (5 تا 15 درصد) و پودر بذرکتان (0 تا 3 درصد) و متغیرهای پاسخ، شامل؛ فعالیت آبی، سختی، نسبت پهن‌شوندگی و پذیرش کلی در نظر گرفته شد. رابطه عملکردی بین پارامترهای مؤثر بر فرمولاسیون کوکی بدون گلوتن با استفاده از طرح آزمایشی باکس بنکن تعیین شد.یافته‌ها: در این مطالعه هدف از بهینه‌یابی دستیابی به بالاترین درصد گسترش‌پذیری، سختی و مقبولیت کلی و هم‌چنین کاهش میزان فعالیت آبی است که از شاخص‌‌های کیفی مهم کوکی می‌باشند. بر اساس مدل‌‌های انتخاب‌شده، فرمولاسیون بهینه انتخابی توسط نرم‌افزار شامل 23/88 % آرد برنج، 15% جوانه برنج قهوه‌ای، 55/1% بذرکتان و 45/11% بادام‌زمینی معرفی گردید. براساس نتایج با افزایش هر 4 فاکتور مستقل، میزان گسترش‌پذیری، میزان سفتی و پذیرش کلی افزایش یافته و میزان فعالیت آبی کاهش یافت. به‌طور کلی، کوکی‌های با کیفیت بالا، دارای سفتی مطلوب، گسترش‌پذیری بالا، بی‌نظمی ظاهری کمتر، رنگ قهوه‌ای، ظاهر جذاب و عطر و طعم دلپذیر هستند.نتیجه‌گیری: استفاده توأم از این ترکیبات در غلظت مناسب می‌تواند علاوه‌بر افزایش سختی و هم‌چنین گسترش‌پذیری، بدون ایجاد تأثیر نامطلوب بر خصوصیات حسی کوکی، با داشتن خواص مفید تغذیه‌ای و سلامتی‌بخش، به‌عنوان یک محصول بدون گلوتن مورد استفاده قرار گیرند که درنتیجه آن می‌تواند به‌طور قابل‌توجهی برای سلامت افراد مبتلا به بیماری سلیاک مفید باشد.
Introduction: Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can help improving the health level of society, and in this way, cookies can be used as a product to deliver essential nutrients to the body of people with celiac disease.Materials and Methods: In order to carry out this project, gluten-free cookie treatment was performed based on the cookie formulation and based on the highest response level. Independent variables included peanut flour (5 to 15%), rice flour (65 to 90%), brown rice sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included; water activity, hardness, expanding ratio and overall acceptability were considered. The functional relationship between the parameters affecting the formulation of gluten-free cookies was determined using the experimental design of Box-Benken.Results: In this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88.23% rice flour, 15% brown rice sprouts, 1.55% flaxseed and 11.45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor.Conclusion: The combined use of these compounds in appropriate concentrations can be used as a gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with celiac disease.
Bolarinwa, I.F., lim, P.T. & mohammad, KH. (2019). quality of gluten-free cookies from germinated brown rice flour. Food Research, 3(3), 199-207.
Chevallier, S., Colonna, P., Della Valle, G. & Lourdin, D. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31(3), 241- 252.
Christ-Ribeiro, A., Chiattoni, L.M., Mafaldo, C.R.F., Badiale-Furlong, E. & Souza-Soares, L.A. (2021). Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies. Food Bioscience, 40, 100859
Chung, H., Cho, A. & Lim, S.T. (2014). Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Science and Technology, 57(1), 260-266.
Dhankhar, P. & Tech, M. (2013). A study on development of coconut based gluten free cookies. International Journal of Engineering Science Invention, 2(12), 10-19.
Duta, D.E. & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1- 8.
Einhorn-Stoll, U., Hatakeyama, H. & Hatakeyama, T. (2012). Influence of pectin modification on water binding properties. Food Hydrocolloids, 27(2), 494- 502. https://doi.org/10.1016/j.foodhyd.2011.08.019
Hadidi, M., Motamedzadegan, A., Jeylani, A. Z. & Khashadeh, S. (2020). Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex. LWT - Food Science and Technology, 144, 111254.
Hadnađev, T. R., Dapčević, T., Aleksandra, M. & Hadnađev, M. S. (2013). Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten- free cookie dough. Food and Bioprocess Technology, 6(7), 1770-1781.
Hamdani, A.M., Wani, I.A. & Bhat, N.A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya, Food Bioscience, https://doi.org/10.1016/j.fbio.2020.100541
Jan, R., Saxena, D. & Singh, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT-Food Science and Technology, 71, 281-287.
Karami, F., Aalami, M., Sadeghi Mahonak, A. & Shahiri Tabarestani, H. (2019). Evaluation of functional properties of millet flour for use in gluten-free cookie formulation based on rice flour, Journal of Food Science and Technology, 87 (16) 15-1. [In Persian]
Khouryieh, H. & Aramouni, F. (2012). Physical and sensory characteristics of cookies prepared with flaxseedflour. Journal of the Science of Food and Agriculture, 92, 2366–2372
Naseer, B., Naik, H.R., Hussain, S.Z., Zargar, I., Beenish, Bhat, T.A. & Nazir, N. (2021). Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies, LWT - Food Science and Technology, 141, 110885.
Mamat, H., Hardan, M. & Hill, S.E. (2010). Physicochemical properties of commercial semi-sweet biscuit. Food Chemistry, 121(4), 1029-1038.
Man, S., Paucean, A., Muste, S. & Pop, A. (2014). Studies on the formulation and quality characteristics of gluten free muffins. Journal of Agroalimentary Processes and Technologies, 20(2),122-127.
Mancebo, C.M., Picón, J. & Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264-269.
Monks, J.L., Vanier, N.L., Casaril, J., Berto, R.M., Oliveira, M. & Gomes, C.B. (2013). Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice. Journal of Food Composition and Analysis, 30(2), 73–79.
Olawoye, B., Gbadamosi, S.O., Otemuyiwa, I.O. & Akanbi, C.T. (2020). Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network, Heliyon. 6, e05117.
Pirouti, Sh., Faraji, A. & Naghipour, F. (2020). Evaluation of the synergistic effect of quinoa flour and whey protein as a gluten substitute in the production of Yazdi cake based on rice flour, Journal of Innovation in Food Science and Technology, 12 (1) 47-62.
Schmelter, L., Rohm, H. & Struck, S. (2021). Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods, 4,100038
Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S. H. & Arendt, E. K. (2005). Gluten‐free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394-404.
Settaluri, V.S., Kandala, C.V.K., Puppala, N. & Sundaram, J. (2012). Peanuts and Their Nutritional Aspects, A Review Food and Nutrition Sciences, 3, 1644-1650
Sharma, S., Saxena, D. & Riar, C. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets, Journal of Cereal Science, 72, 153-161. DOI: 10.1016/j.jcs.2016.10.012
Shokri Ghaleh, S. & Saremnejad, S. (2019). The effect of germination on phenolic compounds, antioxidant activity and gamma amino butyric acid concentration in different varieties of Iranian brown rice - Iranian Journal of Food Science and Technology, 85, 23-32. [In Persian]
Taranto, F., Delvecchio, L. N., Mangini, G., Del Faro, L., Blanco, A. & Pasqualone, A. (2012). Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats. Journal of Cereal Science, 55(3), 405-414.
_||_Bolarinwa, I.F., lim, P.T. & mohammad, KH. (2019). quality of gluten-free cookies from germinated brown rice flour. Food Research, 3(3), 199-207.
Chevallier, S., Colonna, P., Della Valle, G. & Lourdin, D. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31(3), 241- 252.
Christ-Ribeiro, A., Chiattoni, L.M., Mafaldo, C.R.F., Badiale-Furlong, E. & Souza-Soares, L.A. (2021). Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies. Food Bioscience, 40, 100859
Chung, H., Cho, A. & Lim, S.T. (2014). Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Science and Technology, 57(1), 260-266.
Dhankhar, P. & Tech, M. (2013). A study on development of coconut based gluten free cookies. International Journal of Engineering Science Invention, 2(12), 10-19.
Duta, D.E. & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1- 8.
Einhorn-Stoll, U., Hatakeyama, H. & Hatakeyama, T. (2012). Influence of pectin modification on water binding properties. Food Hydrocolloids, 27(2), 494- 502. https://doi.org/10.1016/j.foodhyd.2011.08.019
Hadidi, M., Motamedzadegan, A., Jeylani, A. Z. & Khashadeh, S. (2020). Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex. LWT - Food Science and Technology, 144, 111254.
Hadnađev, T. R., Dapčević, T., Aleksandra, M. & Hadnađev, M. S. (2013). Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten- free cookie dough. Food and Bioprocess Technology, 6(7), 1770-1781.
Hamdani, A.M., Wani, I.A. & Bhat, N.A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya, Food Bioscience, https://doi.org/10.1016/j.fbio.2020.100541
Jan, R., Saxena, D. & Singh, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT-Food Science and Technology, 71, 281-287.
Karami, F., Aalami, M., Sadeghi Mahonak, A. & Shahiri Tabarestani, H. (2019). Evaluation of functional properties of millet flour for use in gluten-free cookie formulation based on rice flour, Journal of Food Science and Technology, 87 (16) 15-1. [In Persian]
Khouryieh, H. & Aramouni, F. (2012). Physical and sensory characteristics of cookies prepared with flaxseedflour. Journal of the Science of Food and Agriculture, 92, 2366–2372
Naseer, B., Naik, H.R., Hussain, S.Z., Zargar, I., Beenish, Bhat, T.A. & Nazir, N. (2021). Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies, LWT - Food Science and Technology, 141, 110885.
Mamat, H., Hardan, M. & Hill, S.E. (2010). Physicochemical properties of commercial semi-sweet biscuit. Food Chemistry, 121(4), 1029-1038.
Man, S., Paucean, A., Muste, S. & Pop, A. (2014). Studies on the formulation and quality characteristics of gluten free muffins. Journal of Agroalimentary Processes and Technologies, 20(2),122-127.
Mancebo, C.M., Picón, J. & Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264-269.
Monks, J.L., Vanier, N.L., Casaril, J., Berto, R.M., Oliveira, M. & Gomes, C.B. (2013). Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice. Journal of Food Composition and Analysis, 30(2), 73–79.
Olawoye, B., Gbadamosi, S.O., Otemuyiwa, I.O. & Akanbi, C.T. (2020). Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network, Heliyon. 6, e05117.
Pirouti, Sh., Faraji, A. & Naghipour, F. (2020). Evaluation of the synergistic effect of quinoa flour and whey protein as a gluten substitute in the production of Yazdi cake based on rice flour, Journal of Innovation in Food Science and Technology, 12 (1) 47-62.
Schmelter, L., Rohm, H. & Struck, S. (2021). Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods, 4,100038
Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S. H. & Arendt, E. K. (2005). Gluten‐free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394-404.
Settaluri, V.S., Kandala, C.V.K., Puppala, N. & Sundaram, J. (2012). Peanuts and Their Nutritional Aspects, A Review Food and Nutrition Sciences, 3, 1644-1650
Sharma, S., Saxena, D. & Riar, C. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets, Journal of Cereal Science, 72, 153-161. DOI: 10.1016/j.jcs.2016.10.012
Shokri Ghaleh, S. & Saremnejad, S. (2019). The effect of germination on phenolic compounds, antioxidant activity and gamma amino butyric acid concentration in different varieties of Iranian brown rice - Iranian Journal of Food Science and Technology, 85, 23-32. [In Persian]
Taranto, F., Delvecchio, L. N., Mangini, G., Del Faro, L., Blanco, A. & Pasqualone, A. (2012). Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats. Journal of Cereal Science, 55(3), 405-414.