Investigation of physicochemical compositions of Elaeagnus angustifolia L fruit for using in food industry
الموضوعات : مجله گیاهان داروییمیترا خاکی ریزی 1 , اسماعیل عطای صالحی 2 , لاله مشرف 3 , فائزه تجلی 4
1 - گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، قوچان، ایران؛
2 - گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، قوچان، ایران؛
3 - مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان، اصفهان، ایران؛
4 - پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی مشهد، مشهد، ایران؛
الکلمات المفتاحية: Rheological Properties, fruit, flour, Elaeagnus angustifolia,
ملخص المقالة :
Background & Aim: Elaeagnus angustifolia L, belongs to Elaeagnaceae family, and, growing in Azarbaijan, Kurdistan, Chaharmahal va Bakhtiari and Esfahan provinces, Iran. Elaeagnus fruit contains a wide range of different food components. Recent researches indicated that there are remedial properties in this plant and, is used as painkiller in patients with rheumatoid arthritis and seizures. With respect to the medicinal and nutritional properties of elaeagnus as an appropriate additive, researches about its application in the food industry is of special importance. In this study, the chemical and rheological properties of sugar variety of elaeagnus for using in food processes were examined.Experimental: For this purpose, the perfect flour of the elaeagnus was evaluated in terms of its chemical and rheological properties in the flour system using Farinograph.Results & Discussion: The results indicated that elaeagnus fruit have crude fiber (4.2%), fat (2.0%), ash (1.9), protein (7.8%) and suger (48.9%). The Farinography test results showed that increasing of stability of wheat flour dough containing elaeagnus flour by 40% in comparison with the control sample. Improving the rheological properties of dough was due to the increased amount of protein, fat, crude fiber and minerals of flour containing 10% elaeagnus flour in comparison with the control sample.Industrial and practical Recommendations: The results of this study indicated that different combinations of elaeagnus fruit for using in various food products and its effect on rheological properties of dough and its maintenance conditions.
زرگری. ع. 1376. گیاهان داروئی. چاپ پنجم. جلد سوم. انتشارات دانشگاه تهران.427.
مشایخ، م.، محمودی، م.ر. و انتظاری، م. ح. 1387. اثر غنی سازی با آرد سویای بدون چربی بر ویژگی های رئولوژی، شیمیایی و حسی نان تافتون. فصلنامه علوم و صنایع غذایی ایران. دوره 5. 3: 17-9.
معزی، ن. نجف زاده ورزی، ح و شیرعلی، س. 1388. مقایسه تاثیر عصاره میوه سنجد و خمیرحنا با سوسفادیازین نقره بر ترمیم زخم تجربی. فصلنامه علمی پژوهشی تحقیقات گیاهان داروئی و معطر ایران. جلد25 ،2: 260 -253.
میر حیدر، ح.1372. معارف گیاهی وکاربرد گیاهان در پیشگیری ودرمان بیماریها. چاپ اول. دفتر نشرفرهنگ اسلامی. تهران.550.
AACC. 2003. Approved methods of the American association of cereal chemists. Washington, DC. USA.
Akbolat, D., Ertekin, C., Menges, H.O., Guzel, E. and Ekinci, K. 2008. Physical and nutritional properties of oleaster (Elaegnus angostifolia L.) growing in Turkey. Asian of Journal Chemistry., 20: 2358-2366.
Anonymous. 2009. Available on internet at: http:// www.agri jahad.ir/portal/Home/Default.aspx.
AOAC. 2005. Official Methods of analysis, 18 Ed, Washington, DC: Association of Official Analytic Chemists.
Ayaz, F.A., Kadioğlu, A. and Doğru, A. 1999. Soluble suger composition of Elaeagnus angostiholio L. var. orientalis (L.) Kuntze (Russian olive) fruits. Botany., 23: 349-354.
Ayaz, F.A. and Bertoft, E. 2001. Sugar and phenolic acid composition of stored commercial oleaster fruits. Food composition and Analysis., 14: 505-511.
Goncharova, N.P. and Glushekova, A.I. 1990. Lipids of elaeagnus fruits. Khim. Prir. Soedin., 1: 17-21.
Hoseseinzadeh, H. and Rahimi, R. 1999. Anti -inflammatory effects eleagnus angostifolia. Medical Science., 24: 143-147.
ICC. 1992. International cereal chemistry – standard. 1972 No 15 and No 114/1 Revised 1992.
Matthew, R.H., Sharpe, E.J. and Clark, W.M. 1970. The use of some oil seed flours in bread. Journal of Cereal Chemistry., 47: 181-189.
Ramezani,M.,Hoseseinzadeh,H.and aneshmand, N. 2001. Antinociceptive effect of Elaeagnus angustifolia fruit seeds in mice. Fitoterpia, 72: 255-262.
SAS. 2001. SAS User’s Guide Statistics. SAS Institute, Inc.
