جایگزینی آرد گندم با آرد پوست کدو حلوایی در تولید دونات
محورهای موضوعی : شیمی مواد غذایی
نازنین حافظی فاتح
1
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رضا کاراژیان
2
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حجت کاراژیان
3
1 - دانش آموحته کارشناسی ارشد،گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران
2 - استادیار، جهاد دانشگاهی مشهد، پژوهشکده علوم و صنایع غذایی، گروه کنترل کیفی.
3 - دانشگاه آزاد اسلامی واحد تربت حیدریه ، گروه علوم و صنایع غذایی، تربت حیدریه،
کلید واژه: خصوصیات بافتی, دونات, کدوحلوایی, ویژگیهای فیزیکو شیمیایی, ویژگیهای حسی,
چکیده مقاله :
مقدمه: امروزه توسعه محصولات غذایی با ارزش تغذیهای بالا و استفاده بهینه از ضایعات کشاورزی اهمیت زیادی یافته است. پوست کدوحلوایی بهعنوان یکی از پسماندهای غنی از ترکیبات زیستفعال، فیبر، پروتئین و رنگدانهها، میتواند بهعنوان یک منبع جایگزین در فرمولاسیون محصولات نانوایی و قنادی مورد استفاده قرار گیرد.
مواد وروشها: آرد پوست کدوحلوایی به میزان 0، 3، 7، 11 و 15 درصد به عنوان جایگزین بخشی از آردگندم در فرمولاسیون دونات استفاده شد و نمونه ها، از نظر محتوای رطوبت، فعالیت آبی، چربی، پروتئین، فیبر، شاخصهای رنگ (a*، b* و L*)، ویژگیهای بافت و خصوصیات حسی مورد ارزیابی قرار گرفتند.
یافته ها: نتایج نشان داد با افزایش درصد جایگزینی آرد پوست کدوحلوایی، میزان رطوبت، چربی، پروتئین و فیبر دوناتها افزایش یافت، در حالی که فعالیت آبی کاهش پیدا کرد. از نظر شاخصهای رنگ، نمونهها تیرهتر شدند و مقادیر a* و b* افزایش یافت. در ارزیابی بافت، سختی، قابلیت جویدن و چسبندگی با افزایش سطح جایگزینی افزایش یافت، در حالی که پوکی و نرمی کاهش نشان داد. در آزمون حسی، نمونههای حاوی 3 و 7 درصد آرد پوست کدوحلوایی بیشترین امتیاز پذیرش کلی را به دست آوردند، در حالی که نمونههای با سطوح بالاتر (11 و 15 درصد) به دلیل تغییرات نامطلوب در رنگ و بافت، امتیازات پایینتری کسب کردند
نتیجه گیری: استفاده از آرد پوست کدوحلوایی نه تنها ارزش تغذیهای دونات را از نظر فیبر و پروتئین افزایش میدهد، بلکه با کاهش فعالیت آبی، پتانسیل بهبود ماندگاری محصول را نیز دارد.
Introduction: In recent years, the development of nutritionally enhanced food products and the optimal use of agricultural by-products have gained significant importance. Pumpkin peel, as a by-product rich in bioactive compounds, fibre, protein, and pigments, can serve as a valuable substitute in bakery and confectionery formulations.
Materials and Methods: In this study, pumpkin peel flour was used at levels of 0, 3, 7, 11, and 15 % as a partial substitute for wheat flour in the donut formulation. After preparation, the donuts were evaluated for moisture content, water activity, fat, protein, fiber, color indices (a*, b*, and L*), textural attributes, and sensory properties.
Results: The results indicated that increasing the substitution level of pumpkin peel flour led to higher moisture, fat, protein, and fiber contents, while water activity decreased. Regarding color attributes, samples became darker, with increased a* and b* values. Textural analysis revealed that hardness, chewiness, and adhesiveness increased with higher substitution levels, while porosity and softness decreased. Sensory evaluation showed that donuts containing 3 and 7% pumpkin peel flour received the highest scores for overall acceptability, whereas samples with higher substitution levels (11 and 15%) were less favored due to undesirable changes in color and texture.
Conclusion: pumpkin peel flour not only enhances the nutritional value of donuts by enriching them with fiber and protein but also contributes to improved shelf stability by reducing water activity.
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