ارزیابی ویژگیهای فرآورده حجیم حاوی آرد دانه هندوانه تحت تاثیر متغیرهای فرمولاسیون و شرایط فرآیند
الموضوعات :
الناز میلانی
1
(دانشیار پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران)
فخری شهیدی
2
(استاد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران)
الهام انصاری فر
3
(استادیار علوم و صنایع غذایی، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، گروه بهداشت عمومی، دانشکده بهداشت، دانشگاه علوم
پزشکی بیرجند، ایران)
محمد خلیلیان موحد
4
(دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران)
فریده صالحی پور
5
(دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران)
غلامعلی گلی موحد
6
(مربی پژوهشکده علوم و فناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران)
الکلمات المفتاحية: آرد دانه هندوانه, اسنک حجیم فراسودمند, اکستروژن, تخلخل,
ملخص المقالة :
مقدمه: مصرف بالای میان وعده کم ارزش و سوء تغذیه اقشار جامعه به خصوص کودکان و نوجوانان یکی از معضلاتی است که امروزهدر جامعه وجود دارد. معمولا دانه های ریزی که درون هندوانه پخش است، دورریز می شود با این که این دانه ها سرشار از مواد مغذی از جملهاسیدهای چرب، پروتئین های ضروری و مواد معدنی بسیاری است.مواد و روشها: از این رو هدف در این پژوهش بر پایه طرح مرکب مرکزی چرخش پذیر، اثر متغیرهای فرایند اکستروژن شاملسرعت چرخش ماردون ( 120-180 دور بر دقیقه)، افزودن آرد دانه هندوانه (20-10 درصد) و رطوبت خوراک ورودی (20-12 درصد) بر ویژگیهای فیزیکوشیمیایی (نسبت انبساط، شاخص جذب آب و روغن، تخلخل و پذیرش کلی) فراورده حجیم شده بر پایه بلغور ذرت آرد -گندم مورد بررسی قرار گرفت.یافته ها: نتایج نشان داد تاثیر افزودن آرد دانه هندوانه به صورت مستقل سبب کاهش ضریب انبساط و تخلخل شد با این حال اثرهمزمان دو پارامتر سرعت چرخش ماردون و افزودن آرد دانه هندوانه سبب بهبود خصوصیات گردید به نحوی که با افزایش سرعت چرخشماردون و در نتیجه ی کاهش ویسکوزیته، ضریب انبساط و تخلخل افزایش یافت.نتیجه گیری: بهینه یابی فرمولاسیون اسنک، جهت دستیابی به شرایط بهینه، شامل میزان جایگزینی آرد دانه هندوانه 11.31 درصد، رطوبت خوراک 15.56 درصد وسرعت چرخش ماردون 171.15 دور بر دقیقه تعیین گردید.
Altan, A., McCarthy, K. L. & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92, 377–382.
AACC. (2000). Approved methods of the American association of Cereal Chemists. 54-21.
Anderson, R., Conway, H. & Peplinski, A. (1970). Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch, 22 (4), 130 -135.
Alam, M. S., Pathania, S. & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT - Food Science and Technology, 74, 135-144.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K. & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53, 1–14.
De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008). Study on formation of starch–lipid complexes during extrusioncooking of almond flour. Journal of Food Engineering, 87, 495–504.
Gonzalez, R., Torres, R. L., De Greef, D., Tosi, E. & Re, E. (2002). Effects of popping and extrusion processes on some hydration properties of amaranth. Brazilian Journal of Chemical Engineering, 19(4), 391 - 395.
Ilo, S., Liu, Y. & Berghofer, E. (1999). Extrusion cooking of rice flour and amaranth blends. LWT-Food Science and Technology, 32(2), 79-88.
Korkerd, S., Wanlapa, S., Puttanlek, C. & Uttapap, D. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal Food Science and Technology, 53, 561–570.
Kokini, J. L., Chang, C. N. & Lai, L. S. (1992). The role of rheological properties on extrudate expansion. In Food extrusion science and technology. P. 631-653. eds. J.L., Kokini, C.-T., Ho and M.V. Karwe. New York, Marcel Dekker Inc
Lue, S., Hsieh, F. & Huff, H. E. (1994). Modeling of Twin-Screw Extrusion Cooking of Corn Meal and Sugar Beet Fiber Mixtures. Journal of Food Engineering, 21, 263–289.
Lazou, A., Krokida, M. & Tzia, C. (2010). Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies. 25, 838–860.
Lazou, A. K. M. (2010). Functional properties of corn and corn–lentil extrudates. Food Research International, 43(2), 609-16.
Maskan, M. & Altan, A. (2011). Advances in Food Extrusion Technology. CRC Press. New York.
Majumdar, R. K. & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties & sensory characteristics of fish-based expend snacks. Journal of Food Process and Preservation. 38, 864-879. Milani, E., Hashemi, N., Mortazavi, S. A. & Tabatabaee, F. (2017). Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits. Innovative Food Technologies, 5 (1), 123-140. [In Persian]
Omohimi, C. I., Sobukola, O. P., Sarafadeen, K. O. & Sanni, L. O. (2014). Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal. 32(1), 21-30.
Onwulata, C. I., Konstance, R. P., Strange, E. D., Smith, P. W. & Holsinger, V. H. (2000). High-fiber snacks extruded from triticale and wheat formulations. Cereal Foods World, 45(10), 470-473.
Ozer, E. A., Ibanoglu, S., Ainsworth, P. & Cahide, Y. (2004). Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218, 474-479.
Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology, 51, 537-544.
Pankyamma, V., Basu, S., Suryaprabha Bhadran, S., Chouksey, M. K. & Gudipati, V. (2014). Fish oil-fortified extruded snack: evaluation of physical properties & oxidative stability by response surface methodology. Journal of Food Process Engineering, 37, 349-361.
Shahidi, F., Koochaki, A. & Baghaie, H. (2006). Evaluation of chemical composition and propertied of Iranian Watermelon, Cucurbit, Cantaloupe and Muskmelon Seeds and Determination of Their seed Oil. Agricultural Science and Technology Journal, 20 (5), 411-421. [In Persian]
Singh, B., Sekhon, K. S. & Narpinder, S. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202
Selani, M., Guidolin, S., Brazaca, C., Tadeu, C., Ratnayake, W. S., Flores, R. A. & Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry, 163, 23–30.
Yagci, S. & Gogus, F. (2009). Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International Journal of Food Properties, 12, 405–413.
Altan, A., McCarthy, K. L. & Maskan, M. (2009). Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 92, 377–382.
AACC. (2000). Approved methods of the American association of Cereal Chemists. 54-21.
Anderson, R., Conway, H. & Peplinski, A. (1970). Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch, 22 (4), 130 -135.
Alam, M. S., Pathania, S. & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT - Food Science and Technology, 74, 135-144.
Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K. & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research International, 53, 1–14.
De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008). Study on formation of starch–lipid complexes during extrusioncooking of almond flour. Journal of Food Engineering, 87, 495–504.
Gonzalez, R., Torres, R. L., De Greef, D., Tosi, E. & Re, E. (2002). Effects of popping and extrusion processes on some hydration properties of amaranth. Brazilian Journal of Chemical Engineering, 19(4), 391 - 395.
Ilo, S., Liu, Y. & Berghofer, E. (1999). Extrusion cooking of rice flour and amaranth blends. LWT-Food Science and Technology, 32(2), 79-88.
Korkerd, S., Wanlapa, S., Puttanlek, C. & Uttapap, D. (2016). Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products. Journal Food Science and Technology, 53, 561–570.
Kokini, J. L., Chang, C. N. & Lai, L. S. (1992). The role of rheological properties on extrudate expansion. In Food extrusion science and technology. P. 631-653. eds. J.L., Kokini, C.-T., Ho and M.V. Karwe. New York, Marcel Dekker Inc
Lue, S., Hsieh, F. & Huff, H. E. (1994). Modeling of Twin-Screw Extrusion Cooking of Corn Meal and Sugar Beet Fiber Mixtures. Journal of Food Engineering, 21, 263–289.
Lazou, A., Krokida, M. & Tzia, C. (2010). Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies. 25, 838–860.
Lazou, A. K. M. (2010). Functional properties of corn and corn–lentil extrudates. Food Research International, 43(2), 609-16.
Maskan, M. & Altan, A. (2011). Advances in Food Extrusion Technology. CRC Press. New York.
Majumdar, R. K. & Singh, R. K. R. (2014). The effect of extrusion conditions on the physicochemical properties & sensory characteristics of fish-based expend snacks. Journal of Food Process and Preservation. 38, 864-879. Milani, E., Hashemi, N., Mortazavi, S. A. & Tabatabaee, F. (2017). Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits. Innovative Food Technologies, 5 (1), 123-140. [In Persian]
Omohimi, C. I., Sobukola, O. P., Sarafadeen, K. O. & Sanni, L. O. (2014). Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal. 32(1), 21-30.
Onwulata, C. I., Konstance, R. P., Strange, E. D., Smith, P. W. & Holsinger, V. H. (2000). High-fiber snacks extruded from triticale and wheat formulations. Cereal Foods World, 45(10), 470-473.
Ozer, E. A., Ibanoglu, S., Ainsworth, P. & Cahide, Y. (2004). Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218, 474-479.
Potter, R., Stojceska, V. & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology, 51, 537-544.
Pankyamma, V., Basu, S., Suryaprabha Bhadran, S., Chouksey, M. K. & Gudipati, V. (2014). Fish oil-fortified extruded snack: evaluation of physical properties & oxidative stability by response surface methodology. Journal of Food Process Engineering, 37, 349-361.
Shahidi, F., Koochaki, A. & Baghaie, H. (2006). Evaluation of chemical composition and propertied of Iranian Watermelon, Cucurbit, Cantaloupe and Muskmelon Seeds and Determination of Their seed Oil. Agricultural Science and Technology Journal, 20 (5), 411-421. [In Persian]
Singh, B., Sekhon, K. S. & Narpinder, S. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198–202
Selani, M., Guidolin, S., Brazaca, C., Tadeu, C., Ratnayake, W. S., Flores, R. A. & Bianchini, A. (2014). Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement. Food Chemistry, 163, 23–30.
Yagci, S. & Gogus, F. (2009). Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International Journal of Food Properties, 12, 405–413.
