ارزیابی خصوصیات فیزیکوشیمیایی نان باگت¬های غنی شده با پروتئین¬های تک یاخته
محورهای موضوعی : میکروب شناسی صنعتی مواد غذائیعلی شریف زاده 1 * , آرزو عطایی 2
1 - دانشگاه آزاد شهرکرد
2 - گروه زیست شناسی، دانشکده علوم،واحد شهرکرد، دانشگاه آزاد اسلامی،شهرکرد، ایران
کلید واژه: اسپیرولینا, رطوبت, سفتی, نان باگت, چربی, پروتئین,
چکیده مقاله :
این پژوهش به منظور بررسی اثر اسپیرولینا به شکل عصاره اتانولی، متانولی و پودر بر ویژگیهاي فیزیکوشیمیایی و بیاتی نان باگت انجام گرفت.
روش کار: تیمارها به صورت 1% یا 0.5% عصاره اتانولی، 1% یا 0.5% عصاره متانولی و1% یا 0.5% پودر اسپیرولینا به فرمولاسیون نان باگت افزوده شد. مقدار پروتئین به روش کلدال ، چربی به روش سوکسله اتومات، میزان سفتی و بیاتی به روش تکسچر، آزمون رطوبت، خاکستر و PH اندازهگیری شد. ارزیابی حسی به روش مقیاس هدونیک 5 نقطهای مورد بررسی قرار گرفت.
نتایج: میزان پروتئین در تیمارهای حاوی 0.5% و 1% عصاره اتانولی و 1% عصاره متانولی از پروتئین گیاهی نیز بیشتر بود. همچنین میزان چربی به خصوص در تیمار 1% عصاره متانولی نسبت به گروه شاهد تفاوت معناداری داشت (0.05 p< )PH . نان تولیدی اعم از خمیر یا نان در تیمارهای حاوی اشکال مختلف اسپیرولینا و یا پروتئین گیاهی با شاهد تفاوت معناداری مشاهده نگردید (0.05> p). بیشترین درصد خاکستر مربوط به نان با پروتئین گیاهی و سپس نانهای حاوی اشکال مختلف اسپیرولینا بود. بیشترین میزان رطوبت مربوط به تیمار حاوی 1% پودر اسپیرولینا بود. با افزایش دوره نگهداري رطوبت کلیه تیمارها کاهش و میزان سفتی نان در تیمارها افزایش یافت. همچنین نتایج نشان داد تیمارهای حاوی اشکال مختلف اسپیرولینا از نظر حسی امتیاز بالاتری داشتند.
نتیجه گیری: به طور کلی نتایج پژوهش حاضر نشان داد که استفاده از تیمارهای حاوی اسپیرولینا در فرمولاسیون نانهای باگت باعث افزایش پروتئین، افزایش اندک چربی، کاهش سفتی نان، افزایش رطوبت و در نتیجه کاهش بیاتی نان در پایان دوره نگهداري شد.
This research was conducted to investigate the effect of spirulina in the form of ethanolic, methanolic extract and powder on the physicochemical and stale characteristics of baguette bread.
Treatments were added as%1 or % 0.5 ethanolic extract, %1 or %0.5 methanolic extract and%1 or %0.5 spirulina powder to the baguette bread formulation. The amount of protein was measured by the Keldahl method, fat by the automatic Soxhlet method, hardness and staleness by the texture method, moisture test, ash and PH. .
The results showed that the amount of protein in the treatments containing %0.5 and %1 ethanol extract and %1 methanol extract was higher than plant protein. Also, the amount of fat, especially in the treatment of %1 methanolic extract, had a significant difference compared to the control group (p<0.05). There was no significant difference between bread made from dough or bread in the treatments containing different forms of spirulina or vegetable protein with the control (p>0.05). The highest amount of moisture was related to the treatment containing %1 spirulina powder. With the increase of the storage period, the humidity of all the treatments decreased and the hardness of the bread increased in the treatments..
the results of the present study showed that the use of treatments containing spirulina in the baguette bread formulation increased protein, slightly increased fat, decreased bread stiffness, increased moisture, and as a result, reduced bread staleness at the end of the storage period..
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