تاثیر استفاده از برگ گیاه بامبو و اسانس پونه کوهی بر کاهش میزان اکریل آمید و ویژگیهای کیفی نان سوخاری
محورهای موضوعی : میکروبیولوژی مواد غذایی
امیرحسام عباسیان راد
1
(دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران)
مانیا صالحی فر
2
(دانشیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران)
تکتم مستقیم
3
(استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: آکریل‌آمید, برگ بامبو, پونه‌کوهی, نان سوخاری,
چکیده مقاله :
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.
Introduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. Materials and Methods: In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract0.1%, 0.15% and 0.2% and 0.002%, 0.003 % and 0.004%, respectively. Statistical analysisperformed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. Results: The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0.004%) and 0.2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. Conclusion: The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0.004 oregano essential oil and 0.2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control.
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.
_||_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.