تاثیر استفاده از برگ گیاه بامبو و اسانس پونه کوهی بر کاهش میزان اکریل آمید و ویژگیهای کیفی نان سوخاری
الموضوعات :امیرحسام عباسیان راد 1 , مانیا صالحی فر 2 , تکتم مستقیم 3
1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: آکریل‌آمید, برگ بامبو, پونه‌کوهی, نان سوخاری,
ملخص المقالة :
مقدمه: برگ گیاه بامبو و اسانس پونه کوهی دارای خواص آنتی اکسیدانی بالایی هستند و از این رو می توانند در کاهش میزان اکریل آمید و همچنین خواص کیفی محصولات پخت نقش بسزایی داشته باشند. مواد و روش ها: این تحقیق، به بررسی اثر افزودن بر کاهش میزان ترکیب سرطانزای اکریل آمید و ویژگی های کیفی نان سوخاری پرداخته است. متغیرها میزان درصد برگ گیاه بامبو و عصاره پونه کوهی به ترتیب در مقادیر (1/0%، 15/0% و 2/0%) و (002/0% ، 003/0% و 004/0%) جایگزین قسمتی از آرد موجود در فرمولاسیون شد، که در 13 تیمار جداگانه سطوح مختلف برگ گیاه بامبو و اسانس پونه‌کوهی مورد آزمون قرار گرفت. آنالیز آماری با استفاده از نرم افزار Design Expert و روش سطح پاسخ و طرح مرکب مرکزی ارائه گردید. ویژگیهای فیزیکی و رئولوژیکی خمیر از جمله دانسیته و ویسکوزیته و همچنین ویژگی های فیزیکوشیمیایی نان سوخاری از جمله رطوبت، سفتی بافت، آکریل آمید و ویژگی های حسی نان های سوخاری مورد ارزیابی قرار گرفتند. یافته ها: نتایج نشان داد که با افزایش میزان برگ گیاه بامبو و عصاره پونه کوهی دانستیه کاهش، ویسکوزیته افزایش ، سختی بافت کاهش، رطوبت افزایش یافت. همچنین کاهش قابل توجه ای در میزان آکریل آمید مشاهده گردید. ارزیابی حسی بیانگر آن بود که با افزایش درصد برگ گیاه بامبو و عصاره پونه کوهی، میزان رضایت مندی در تمامی ویژگی های حسی افزایش یافت. نتیجه گیری: با توجه به آزمون های انجام شده و نظرات ارزیابان حسی، نمونه نان سوخاری حاوی 004/0 درصد عصاره پونه کوهی و 2/0 درصد برگ گیاه بامبو به عنوان نزدیکترین نمونه به نمونه شاهد و به عنوان بهترین تیمار پذیرفته شد که در این میزان بهینه، میزان آکریل‌آمید از 121 میکروگرم بر کیلوگرم در نمونه شاهد به 66/61 میکروگرم بر کیلوگرم در تیمار بهینه کاهش پیدا کرده است. به طور کلی در تیمار بهینه میزان 59 درصد کاهش آکریل آمید را نسبت به تیمار شاهد مشاهده شد.
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AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Abedi, M., Keramat, J. & Hojatoleslami, M. (2018). Effects of cross linked starch on acryl amid reduction on Sangak bread. Journal of Food Science and Technology, 71(14), 1-9 [In Persian].
Avazsufian, A., Alami, M., Sadeghi Mahvnk, A., ghorbani, M. & Ziayifar, A. (2015). Sweet almond meal and xanthan gum in the production of gluten-free cake. Journal of Research and Innovation in Food Science and Technology, 3(2), 196-185.
Akesowan, A. (2010). Quality of reduced fat chiffon cakes prepared with erthritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Bahmani, A. & Bolandi, M. (2018). Evaluation potassium sorbet alternatine with polyols and effects on physiochemical and microbial properties of Muffin. Journal of Food Science and Nutrition, 75(15),113-121 [In Persian].
Esmaili, M., Shojaii, S., Abadi, E. & Mirmoghtadaii, L. (2016). Improvemennt the quality and texture characteristics of fat free sponge cake with alovera gell powder. Iranian Journal of Nutrition Science and Food Technology, 12(4), 111-119 [In Persian].
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2012). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827-834.
Hamzalıoğlu, A., Mogol, B. A. & Gökmen, V. (2019). Acrylamide: An Overview of the Chemistry and Occurrence in Foods.
Khezerolou, A., Alizadeh-Sani, M., Zolfaghari Firouzsalari, N. & Ehsani, A. (2018). Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. Journal of Nutrition, Fasting and Health, 6, 52-59.
Kotsiou, K., Tasioula-Margari, M., Kukurová, K. & Ciesarová, Z. (2010). Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chemistry, 123(4), 1149-1155.
Kamkar, A., Jebelli, J. A., Asadi, F. & Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha Pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48, 1796-1800.
Keshavarz, Z., Niazmand, R. & Aryanfar, A. (2017). Effect of sesame oil and unsaponifiable materials on reduction of acrylamide in fried potato slices. Journal of Food Science and Technology, 7(1), 1-12 [In Persian].
Li, D., Chen, Y., Zhang, Y., Lu, B., Jin, C., Wu, X. & Zhang, Y. (2012). Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants. Journal of Food Science, 1144-1149.
Mokhtari, Z., Ziaiifar, A., Kashaninejad, M. & Aghajanzadeh, S. (2018). Study on physiochemical and rheological properties of dough with oak flour and Inulin. Journal of Food Science and Technology, 84(15), 23-38.
Mottaghi, M., Seyedein Ardebili, M., Honarvar, M. & Baghizadeh, M. (2011). Study oneffects of Salvia rosmarinus on reduction of acrylamide in traditional flat breads of Kerman. Journal of Food Science and Nutrition, 4(4),1-16.
Morales, G., Jimenez, M., Garcia, O., Mendoza, M. R. & Beristain, C. I. (2014). Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT-Food Science and Technology, 58(2), 587-593.
Nirmala, C., Bisht, M. S., Bajwa, H. K. & Santosh, O. (2018). Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry. Trends in Food Science & Technology, 77, 91-99.
Russo, M. V., Avino, P., Centola, A., Notardonato, I. & Cinelli, G. (2014). Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis (trifluoroethanoyl) amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chemistry, 146, 204-211.
Shi, Z., Zhang, H. & Zhao, X. (2010). Ultrasonic-assisted precolumn derivatization-HPLC determination of acrylamide formed in Radix Asparagi during heating process. Journal of Pharmaceutical and Biomedical Analysis, 49(4), 1045-1047.
Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M. & Soleimani, M. (2013). The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 229-240.
Tabrizi, H., Maghsoodloo, Y. & Ziaifar, A. (2017). Physiochemical characteristics of gluten free cup cakewith rice flour and millet. Food Science and Technology, 15(9), 249-260 [In Persian].
Zhang, Y. & Zhang, Y. (2007). Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia- Pacific Journal of Chemical Engineering, 16(1), 131–136.
Zhu, F. & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30(1), 235-242.
_||_AACC. (2000). Approved method the American Association of cereal chemists. St. Paul: American Accociation of Cereal Chemists, Ins.
AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Abedi, M., Keramat, J. & Hojatoleslami, M. (2018). Effects of cross linked starch on acryl amid reduction on Sangak bread. Journal of Food Science and Technology, 71(14), 1-9 [In Persian].
Avazsufian, A., Alami, M., Sadeghi Mahvnk, A., ghorbani, M. & Ziayifar, A. (2015). Sweet almond meal and xanthan gum in the production of gluten-free cake. Journal of Research and Innovation in Food Science and Technology, 3(2), 196-185.
Akesowan, A. (2010). Quality of reduced fat chiffon cakes prepared with erthritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Bahmani, A. & Bolandi, M. (2018). Evaluation potassium sorbet alternatine with polyols and effects on physiochemical and microbial properties of Muffin. Journal of Food Science and Nutrition, 75(15),113-121 [In Persian].
Esmaili, M., Shojaii, S., Abadi, E. & Mirmoghtadaii, L. (2016). Improvemennt the quality and texture characteristics of fat free sponge cake with alovera gell powder. Iranian Journal of Nutrition Science and Food Technology, 12(4), 111-119 [In Persian].
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2012). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827-834.
Hamzalıoğlu, A., Mogol, B. A. & Gökmen, V. (2019). Acrylamide: An Overview of the Chemistry and Occurrence in Foods.
Khezerolou, A., Alizadeh-Sani, M., Zolfaghari Firouzsalari, N. & Ehsani, A. (2018). Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. Journal of Nutrition, Fasting and Health, 6, 52-59.
Kotsiou, K., Tasioula-Margari, M., Kukurová, K. & Ciesarová, Z. (2010). Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chemistry, 123(4), 1149-1155.
Kamkar, A., Jebelli, J. A., Asadi, F. & Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha Pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48, 1796-1800.
Keshavarz, Z., Niazmand, R. & Aryanfar, A. (2017). Effect of sesame oil and unsaponifiable materials on reduction of acrylamide in fried potato slices. Journal of Food Science and Technology, 7(1), 1-12 [In Persian].
Li, D., Chen, Y., Zhang, Y., Lu, B., Jin, C., Wu, X. & Zhang, Y. (2012). Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants. Journal of Food Science, 1144-1149.
Mokhtari, Z., Ziaiifar, A., Kashaninejad, M. & Aghajanzadeh, S. (2018). Study on physiochemical and rheological properties of dough with oak flour and Inulin. Journal of Food Science and Technology, 84(15), 23-38.
Mottaghi, M., Seyedein Ardebili, M., Honarvar, M. & Baghizadeh, M. (2011). Study oneffects of Salvia rosmarinus on reduction of acrylamide in traditional flat breads of Kerman. Journal of Food Science and Nutrition, 4(4),1-16.
Morales, G., Jimenez, M., Garcia, O., Mendoza, M. R. & Beristain, C. I. (2014). Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT-Food Science and Technology, 58(2), 587-593.
Nirmala, C., Bisht, M. S., Bajwa, H. K. & Santosh, O. (2018). Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry. Trends in Food Science & Technology, 77, 91-99.
Russo, M. V., Avino, P., Centola, A., Notardonato, I. & Cinelli, G. (2014). Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis (trifluoroethanoyl) amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chemistry, 146, 204-211.
Shi, Z., Zhang, H. & Zhao, X. (2010). Ultrasonic-assisted precolumn derivatization-HPLC determination of acrylamide formed in Radix Asparagi during heating process. Journal of Pharmaceutical and Biomedical Analysis, 49(4), 1045-1047.
Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M. & Soleimani, M. (2013). The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 229-240.
Tabrizi, H., Maghsoodloo, Y. & Ziaifar, A. (2017). Physiochemical characteristics of gluten free cup cakewith rice flour and millet. Food Science and Technology, 15(9), 249-260 [In Persian].
Zhang, Y. & Zhang, Y. (2007). Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia- Pacific Journal of Chemical Engineering, 16(1), 131–136.
Zhu, F. & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30(1), 235-242.
