بررسی جایگزینی آرد گندم با آرد چاودار در بهبود کیفیت و خواص فیزیکو شیمیایی نودل سفید در حضور آنزیم ترانس گلوتامیناز
محورهای موضوعی : میکروبیولوژی مواد غذاییلیدا شاهسونی مجرد 1 , فاطمه حسینمردی 2
1 - استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 - مربی گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: آنزیم ترانس گلوتامیناز, چاودار, کیفیت پخت, نودل,
چکیده مقاله :
مقدمه: نودل محصولی غنی از کربوهیدرات و بدون کلسترول میباشد که میزان سدیم و چربی آن پایین است؛ ولیکن از نظر مقدار اسیدهای آمینه ضروری همچون لیزین و ترئونین بسیار فقیر می باشد. نودل به دلیل مقرون به صرفه بودن، سهولت مصرف و تنوع اشکال آن، محبوبیت خاصی در جوامع بشری دارد. با توجه به مرحله تولید این محصول، به راحتی میتوان مواد افزودنی را به فرمولاسیون نودل اضافه نمود از اینرو جدیدترین غنی سازی در این صنعت استفاده از آرد چاودار است که مورد بررسی در این پژوهش قرار گرفته است. مواد و روشها: در این پژوهش با حفظ میزان ثابت آنزیم ترانس گلوتامیناز و میزان 20، 40 و 60 گرم آرد چاودار در فرمولاسیون نودل، کیفیت پخت و خواص فیزیکوشیمیایی نودل چاودار مورد بررسی قرار گرفت و آزمونهای شیمیایی به عمل آمده بر نودل اتصال عرضی شده به همراه آرد چاودار شامل اندازه گیری رطوبت، خاکستر، فیبر، چربی، پروتئین و رنگ و همچنین آزمون ارزیابی میزان افت پخت، جذب آب و تورم انجام گردید. ارزیابی حسی نیز بر اساس روش هدونیک بررسی گردید. یافتهها: از لحاظ میزان رطوبت، فیبر، خاکستر، و پروتئین محصول، اختلاف معنی دار با نمونه شاهد وجود دارد. میزان رطوبت و پروتئین با افزایش میزان آرد چاودار و کاهش مقدار آرد گندم در فرمولاسیون، به طور معنی داری کاهش یافت در حالیکه میزان مواد معدنی افزایش یافت. با افزایش میزان آرد چاودار بطور قابل توجهی درخشندگی و زردی کاهش ولی قرمزی افزایش پیدا کرد. از نظر ارزیابی حسی و پذیرش کلی نودل با میزان 40 گرم آرد چاودار امتیاز بیشتری به دست آورد. نتیجهگیری: در این پژوهش کیفیت پخت و خواص فیزیکوشیمیایی نودل چاودار با درصدهای متفاوت آرد چاودار مورد بررسی قرار گرفت. نتایج نشان داد، با استفاده از این آنزیم و میزان 40 گرم آرد چاودار در فرمولاسیون نودل، کاهش میزان درصد افت پخت،تورم و جذب آب حاصل گردید.
Introduction: Noodle is a product rich in carbohydrates without cholesterol, with a low sodium and fat content, but it is very poor in terms of essential amino acids such as lysine and threonine. Noodle has a particular popularity in the societies due to its cost-effectiveness, ease of use and the diversity of its forms. Due to the production stage of this product, additives can easily be added to the noodle formulation, therefore the newest enrichment in the industry is the use of rye flour, which has been studied in this research work. Materials and Methods: In this study, by maintaining the constant level of transglutaminase enzymes and the amount of 20, 40 and 60g of rye flour in the noodle formulation, cooking quality and physicochemical properties of rye noodle were investigated and the chemical tests performed on the crossed- linked noodle with rye flour including moisture, ash, fiber, fat, protein and color. The AACC also conducted an examination of the rate of cooking loss, water absorption and swelling index. Sensory evaluation was also carried out based on the Hedonic method. Results: In terms of moisture, fiber, ash and protein contents, there were significant differences with the control sample. The amount of moisture and protein increased significantly by increasing rye flour and reducing the amount of wheat flour in the formulation, while the amount of minerals increased. By increasing the amount of rye flour, the brightness and yellowing decreased significantly, but the redness increased. In terms of sensory evaluation and general acceptance of noodles, 40g of rye flour has gained more points. Conclusion: In this research, the cooking quality and physicochemical properties of rye noodle with different percentages of rye flour were investigated. The results indicated that by the application of transglutaminase enzyme and 40g of rye flour in the formulation the percentage of cooking loss, swelling index and water absorption decreased.
Andersson, R., Fransson, G., Tietjen, M. & Åman, P. (2009). Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. Journal of Agricultural and Food Chemistry, 57(5), 2004-2008.
Buksa, K., Nowotna, A., Ziobro, R. & Gambuś, H. (2015). Rye flour enriched with arabinoxylans in rye bread making. Revista de Agaroquimica y Tecnologia de Alimentos, 21(1), 45-54.
Chandla, N. K., Saxena, D. C. & Singh, S. (2017). Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles. Journal of Cereal Science, 75, 306-313.
Comino, P., Collins, H., Lahnstein, J. & Gidley, M. J. (2016). Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre. Journal of Food Engineering, 169, 228-237.
Heiniö, R. L., Liukkonen, K. H., Katina, K., Myllymäki, O. & Poutanen, K. (2003). Milling fractionation of rye produces different sensory profiles of both flour and bread. LWT-Food Science and Technology, 36(6), 577-583.
Huang, Y. C. & Lai, H. M. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering, 97(2), 135-143.
Joo, S. I., Kim, J. E. & Lee, S. P. (2011).Physicochemical properties of wholesoybean curd prepared by microbial transglutaminase. Food Science and Biotechnology, 20, 437-444.
Kehlet, U., Kofod, J., Holst, J. J., Ritz, C., Aaslyng, M. D. & Raben, A. (2017). Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study. The Journal of Nutrition, 147(9), 1700-1708.
Kim, S. & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151-167.
Kotova, Y. N., Abaeva, A. A., Kolyadko, V. N., Yakimenko, A. O., Ataullakhanov, F. I. & Panteleev, M. A. (2015). The role of transglutaminases in the regulation of
phosphatidylserine-positive platelet formation. Biochemistry (Moscow) Supplement Series A: Membrane and Cell Biology, 9(4), 229-235.
Sandberg, J. C., Björck, I. M. & Nilsson, A. C. (2017). Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects. Nutrition Journal, 16(1), 25.
Seo, Y. W., Lee, Y. J. & Kim, D. Y. (2016). Development of A Freezing Resistant and High-yielding Wheat-Rye 1RS Translocation Cultivar ‘TRANS'. Korean Journal of Breeding Science, 48 (3), 1-6.
Surojanametakul, V., Srikulnath, S., Chamnansin, P., Shoji, M. & Tamura, H. (2017). Survey of Thai Commercial Food Products That Have Been Reported to Contain No Wheat, Rye, Barley, or Gluten According to Their Labels. Journal of AOAC International, 100 (1), 126-132.
Wang, M., Chen, C., Sun, G., Wang, W. & Fang, H. (2010). Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. Starch‐Stärke, 62 (8), 429-434.
Wu, J. & Corke, H. (2005). Quality of dried white salted noodles affected by microbial transglutaminase. Journal of the Science of Food and Agriculture, 85 (15), 2587-2594.
_||_Andersson, R., Fransson, G., Tietjen, M. & Åman, P. (2009). Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. Journal of Agricultural and Food Chemistry, 57(5), 2004-2008.
Buksa, K., Nowotna, A., Ziobro, R. & Gambuś, H. (2015). Rye flour enriched with arabinoxylans in rye bread making. Revista de Agaroquimica y Tecnologia de Alimentos, 21(1), 45-54.
Chandla, N. K., Saxena, D. C. & Singh, S. (2017). Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles. Journal of Cereal Science, 75, 306-313.
Comino, P., Collins, H., Lahnstein, J. & Gidley, M. J. (2016). Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre. Journal of Food Engineering, 169, 228-237.
Heiniö, R. L., Liukkonen, K. H., Katina, K., Myllymäki, O. & Poutanen, K. (2003). Milling fractionation of rye produces different sensory profiles of both flour and bread. LWT-Food Science and Technology, 36(6), 577-583.
Huang, Y. C. & Lai, H. M. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering, 97(2), 135-143.
Joo, S. I., Kim, J. E. & Lee, S. P. (2011).Physicochemical properties of wholesoybean curd prepared by microbial transglutaminase. Food Science and Biotechnology, 20, 437-444.
Kehlet, U., Kofod, J., Holst, J. J., Ritz, C., Aaslyng, M. D. & Raben, A. (2017). Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study. The Journal of Nutrition, 147(9), 1700-1708.
Kim, S. & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151-167.
Kotova, Y. N., Abaeva, A. A., Kolyadko, V. N., Yakimenko, A. O., Ataullakhanov, F. I. & Panteleev, M. A. (2015). The role of transglutaminases in the regulation of
phosphatidylserine-positive platelet formation. Biochemistry (Moscow) Supplement Series A: Membrane and Cell Biology, 9(4), 229-235.
Sandberg, J. C., Björck, I. M. & Nilsson, A. C. (2017). Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects. Nutrition Journal, 16(1), 25.
Seo, Y. W., Lee, Y. J. & Kim, D. Y. (2016). Development of A Freezing Resistant and High-yielding Wheat-Rye 1RS Translocation Cultivar ‘TRANS'. Korean Journal of Breeding Science, 48 (3), 1-6.
Surojanametakul, V., Srikulnath, S., Chamnansin, P., Shoji, M. & Tamura, H. (2017). Survey of Thai Commercial Food Products That Have Been Reported to Contain No Wheat, Rye, Barley, or Gluten According to Their Labels. Journal of AOAC International, 100 (1), 126-132.
Wang, M., Chen, C., Sun, G., Wang, W. & Fang, H. (2010). Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. Starch‐Stärke, 62 (8), 429-434.
Wu, J. & Corke, H. (2005). Quality of dried white salted noodles affected by microbial transglutaminase. Journal of the Science of Food and Agriculture, 85 (15), 2587-2594.