ارزیابی اثرات استفاده از عصاره آبی پودر میوه بنه بر خواص کیفی و بیاتی نان حجیم

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشیار بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران،

2 استادیار بخش علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران

چکیده

سابقه و هدف: نان غذای اصلی اکثر مردم در سراسر جهان است و لذا غنی‌سازی این ماده غذایی به تامین سلامت کلی مردم جامعه کمک فراوانی می‌کند. نان مصرفی در مناطق مختلف جهان سرشار از کربوهیدرات و پروتئین است، اما اغلب فاقد مقادیر کافی از سایر مواد مغذی ضروری مانند فیبرهای رژیمی، اسیدهای چرب غیراشباع و ترکیبات فنلی می‌باشد. استفاده از منابع گیاهی طبیعی، روشی کارآمد جهت افزایش ارزش تغذیه‌ای، بهبود ساختار و ویژگی‌های کیفی و افزایش زمان ماندگاری نان، به‌ویژه نان‌های تولید شده از آرد با درصد استخراج پایین به شمار می‌رود. میوه پسته وحشی (بنه) یک میوه چرب باارزش است که از نظر ترکیبات مغذی مانند پروتئین، املاح معدنی، آنتی اکسیدان ها و سایر مواد زیست فعال مفید غنی می‌باشد و لذا با توجه به این خواص، برای گنجاندن در محصولات غذایی مورد توجه قرار گرفته است. مطالعه حاضر به منظور بررسی پتانسیل استفاده از میوه بنه برای غنی‌سازی و افزایش ماندگاری نان حجیم صورت گرفته است.
مواد و روش‌ها: در این پژوهش سطوح 2، 4 و 6 درصد عصاره آبی پودر میوه بنه به دو صورت افزودن به فرمول خمیر و رومال به همراه سطوح 1 و 2 درصد هیدروکلوئید آلژینات سدیم در تولید نان حجیم مورد استفاده قرار گرفت. برای ارزیابی تاثیر استفاده از میوه بنه بر ویژگی‌های محصول، پارامترهای مختلفی از جمله pH، میزان افزایش حجم در فر، محتوای چربی، رنگ و صفات حسی پس از تولید نان مورد بررسی قرار گرفت. محتوای رطوبت، فنل کل، بافت و خواص حرارتی نان هم پس از تولید و هم در روزهای سوم و هفتم نگهداری برای ارزیابی تغییرات در ماندگاری نان بررسی شد.
یافته‌ها: استفاده از عصاره آبی پودر میوه بنه و هیدروکلوئید آلژینات سدیم سبب بهبود حفظ رطوبت، افزایش نرمی بافت و به تاخیر انداختن بیاتی نان شد. علاوه بر این، سطوح چربی و ترکیبات فنلی در نان‌های غنی شده با عصاره آبی پودر میوه بنه به طور معنی‌داری افزایش یافت؛ به خصوص، نان‌هایی که بالاترین سطح عصاره آبی پودر میوه بنه را داشتند، بالاترین محتوای چربی را نشان دادند و این تیمارها همچنین سطوح بالایی از ترکیبات فنلی را پس از دوره نگهداری دارا بودند. طبق نتایج ارزیابی حسی اگرچه استفاده از عصاره آبی پودر میوه بنه در برخی تیمارها رنگ نان را تیره‌تر کرد و سبب کاهش امتیاز طعم و مزه شد، اما قابلیت جویدن و نرمی بافت و در نتیجه امتیاز بافت نان افزایش یافت. با توجه به مقادیر شاخص پذیرش تمامی تیمارها (بالاتر از 70)، نان‌های تولید شده قابلیت پذیرش حسی مطلوبی داشتند.
نتیجه‌گیری کلی: پایین بودن درصد استخراج آرد مورد استفاده در تهیه نان‌های حجیم، ارزش غذایی آن‌ها را کاهش می‌دهد و بیات شدن آن‌ها را تسریع می‌کند. بنابراین استفاده از منابع گیاهی نظیر میوه بنه می‌تواند یک روش موثر در جهت بهبود کیفیت و ماندگاری محصول باشد. طبق نتایج حاصل از پژوهش حاضر، کاربرد عصاره آبی پودر میوه بنه به همراه آلژینات سدیم در تولید نان حجیم، سبب بهبود خواص کیفی، افزایش ارزش تغذیه‌ای و کند شدن روند بیاتی محصول می‌شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigation the effects of Pistacia Aatlantica fruit powder aqueous extract on the quality and staling attributes of loaf bread

نویسندگان [English]

  • Azam Ayoubi 1
  • Mohammad Balvardi 2
1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
چکیده [English]

Background and objectives: Bread is the primary staple diet food for most people worldwide, and enriching this foodstuff contributes to the overall health of the population. Bread consumed in various regions of the world is abundant in carbohydrates and protein, but it often lacks adequate amounts of other essential nutrients such as dietary fibers, unsaturated fatty acids, and phenolic compounds. Utilizing natural plant resources is an efficient method to enhance the nutritional content, increase the structure and qualitative features, and prolong the shelf life of bread, particularly breads manufactured from flour with a low extraction percentage. The fruit of Pistacia Atlantica is a valuable fatty fruit that is abundant in nutrients such as protein, minerals, antioxidants, and other beneficial biological substances. Due to these properties, it has been considered for inclusion in food products. The current study was conducted to explore the potential of utilizing Pistacia Aatlantica fruit to enrich and prolong the shelf life of loaf bread.
Materials and methods: In this research, 2, 4, and 6% of the Pistacia Aatlantica Fruit Powder Aqueous Extract (PAFPAP) were used in 2 forms including adding to the dough formula and glazing with 1 and 2% of sodium alginate hydrocolloid in the production of loaf bread. To assess the impact of using Pistacia Aatlantica fruit on product characteristics, various parameters including pH, volume increase in the oven, fat content, color, and sensory attributes were examined. The moisture content, total phenols, texture, and thermal properties of bread were examined both after baking and on the third and seventh days of storage to assess the alterations in the bread's shelf life.
Results: Utilizing PAFPAP and sodium alginate hydrocolloid led to enhance of moisture retention, increase in texture softness, and delay in bread staleness. Furthermore, the levels of fat and phenolic compounds in breads fortified with PAFPAP exhibited a substantial increase. Specifically, the breads with the highest concentration of PAFPAP displayed the highest fat content and these treatments also elevated levels of phenolic compounds after the storage period. Based on the sensory evaluation results, the using of PAFPAP in some treatments resulted in a darker color of the bread and a loss in taste score. However, it led to an improvement in chewability, softness of the texture, and consequently, an increase in the texture score of the bread. The sensory acceptance of the produced breads was deemed good, as indicated by the acceptability index values of all treatments, which were over 70.
conclusion: The low extraction percentage of flour used in making loaf breads reduces their nutritional value and accelerates their staleness. Therefore, using plant resources like the Pistacia Aatlantica fruit could be an effective technique for improving the quality and shelf life of the product. The results of the present research show that incorporating PAFPAP with sodium alginate in the production of loaf bread enhances its quality, increases its nutritional value, and reduces rate of staleness.

کلیدواژه‌ها [English]

  • Sodium alginate
  • Enthalpy
  • Acceptability index
  • Baneh
  • Phenolic compounds

مراجع

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نشریه فرآوری و نگهداری مواد غذایی
دوره 16، شماره 2
تیر 1403
صفحه 15-39

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