| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,029 |
| تعداد مقالات | 33,888 |
| تعداد مشاهده مقاله | 45,263,994 |
| تعداد دریافت فایل اصل مقاله | 60,907,134 |
اثر فرایند اکستروژن و ترکیب خوراک بر ویژگی‌های فیزیکوشیمیایی و حسی غلات صبحانه بر پایۀ بلغور ذرت، آرد گندم و دانۀ طالبی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 167-188 اصل مقاله (1.26 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.351156.1279 | ||
| نویسندگان | ||
| الناز میلانی* 1؛ فخری شهیدی2؛ الهام انصاری فر3؛ محمد خلیلیان موحد4؛ فریده صالحی پور5 | ||
| 1جهاددانشگاهی خراسان رضوی | ||
| 2عضو هیات علمی دانشگاه فردوسی مشهد | ||
| 33- استادیار علوم و صنایع غذایی، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، گروه بهداشت عمومی، دانشکده بهداشت، دانشگاه علوم پزشکی بیرجند | ||
| 4دانشگاه فردوسی مشهد | ||
| 5گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد | ||
| چکیده | ||
| مصرف غلات صبحانه آماده به مصرف محبوبیت بسیار زیادی یافته است و با توجه به اینکه کودکان و نوجوانان مصرف کنندگان اصلی آنها هستند، بهبود ارزش تغذیه‌ای این محصولات الزامی است. در صنعت غذا در مراحل تولید، آماده‌سازی و مصرف مواد غذایی به ویژه در فرایند میوه‌ها و سبزی‌ها، مقدار زیادی ضایعات حاصل می‌شود که حاوی مقدار زیادی پروتئین، اسیدهای چرب ضروری، فیبرهای رژیمی و مواد معدنی است که برای سلامت مصرف‌کنندگان مفیدند. در این تحقیق، از رویۀ سطح پاسخ برای بررسی اثر متغیرهای فرمولاسیون شامل آرد دانۀ طالبی (10-20 درصد)، میزان رطوبت (12-20 درصد) و سرعت چرخش مارپیچ اکسترودر (180-120 دور بر دقیقه) بر پاسخ‌های نسبت انبساط، دانسیتۀ توده‌ای، سفتی بافت، شاخص جذب آب، شاخص انحلال پذیری در آب، رنگ، تخلخل و پذیرش حسی ارزیابی شد. نتایج تحقیق نشان داد افزایش سهم آرد دانۀ طالبی به مخلوط بلغور ذرت - آرد گندم باعث افزایش دانسیتۀ توده‌ای، سفتی بافت و شاخص قرمزی فراورده و کاهش نسبت انبساط، تخلخل، شاخص جذب آب در فراورده می‌گردد. سرانجام، شرایط بهینه فرایند اکستروژن در 10 درصد دانۀ طالبی، 19.68 درصد رطوبت خوراک و سرعت چرخش مارپیچ 180 دوربردقیقه تخمین زده شد. | ||
| کلیدواژه‌ها | ||
| بهینه سازی؛ پردازش تصویر؛ تخلخل؛ فرایند اکستروژن | ||
| عنوان مقاله [English] | ||
| The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour | ||
| نویسندگان [English] | ||
| Elnaz Milani1؛ Fakhri shahidi2؛ Elham Ansarifar3؛ mihammad khalilian4؛ faride salehipour5 | ||
| 1ACECR | ||
| 2ferdowsi | ||
| 3birjand | ||
| 4ferdowsi | ||
| 5ferdowsi | ||
| چکیده [English] | ||
| Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, a large scale of byproduct is obtained, which contains a large amount of protein, essential fatty acids, dietary fibers and minerals that are beneficial for health. In this research, a central composite design was used to investigate the effect of formulation variables including cantaloupe seed flour (20-10%), moisture content (20-12%) and screw speed (120-180 rpm) on the responses of expansion ratio, bulk density, hardness. Texture, water absorption index, water solubility index, color, porosity and sensory acceptance were used. The results showed that increasing the level of cantaloupe flour in the corn grits-wheat flour mixture increases the bulk density, hardness and redness index of the product and decreases the expansion ratio, porosity, and water absorption index in the product. The optimal conditions of the extrusion process were determined at 10% cantaloupe seeds, 19.68% feed moisture and screw speed 180 rpm. | ||
| کلیدواژه‌ها [English] | ||
| Extrusion process, Image process, Optimization, Porosity | ||
| مراجع | ||
|
Alam, A., Järvinen, J., & Kirjoranta, S. (2014). Influence of Particle Size Reduction on Structural andMechanical Properties of Extruded Rye Bran. Journal of Food Food Bioprocess Technology, 7: 2121–2133. Altan, A., & Maskan, M. (2011). Development of extruded foods by utilizing food industry by-products. Advances in Food Extrusion Technology, pp.121–160. Bera, M. B., & Panesar, P. S. (2012). Extrusion cooking of maize/spirulina of mixture: factors affecting axpanded product characteristics and senory quality, Journal of Food Processing and Preservation, pp.1–10. Bisharat, G. I., Oikonomopoulou, V. P., Panagiotou, N. M., Krokida, M. K., & Maroulis, Z. B. (2013). Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables. Food Research Internationa, 53, pp.1–14. Chaiyakul, S., Jangchud, K., Jangchud, A., Wuttijumnong, P., & Winger, R. (2009). Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack. LWT - Food Science and Technology, 42(3), pp.781–787. da Silva, E. M. M., Ascheri, J. L. R., de Carvalho, C. W. P., Takeiti, C. Y., & Berrios, J. de J. (2014). Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. LWT-Food Science and Technology, 58(2), pp.620–626. De Pilli, T., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., & Severini, C. (2008). Study on formation of starch--lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering, 87(4), pp.495–504. Ding Qing-Bo, Paul Ainsworth, Gregory Tucker, and Hayley Marson. (2005). The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Rice-Based Expanded Snacks. Journal of Food engineering. 66: 283–289. Ganorkar, P. M., Patel, J. M., Shah, V., & Rangrej, V. V. (2015). Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology. Journal of Food Science and Technology. Gat, Y., & Ananthanarayan, L. (2014). Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks. Guy, R. (2001). Snack foods. In Extrusion cooking, pp.161–181. Geetha R, Mishra H N, Srivastav P. (2014). Twin Screw Extrusion of Kodo Millet-Chickpea Blend: Process Parameter Optimization, Physico-Chemical and Functional Properties. 51: 3144– 3153. Harper, J. M. (1981). Extrusion of foods. CRC press. Hashemi, N. Milani. E, Mortazavi, S.A. Tabatabai. F. (2016). microstructural and textural properties of puffed snack prepared from partially defatted almond powder and corn flour. Journal of Food Processing and Preservation. 41(5): 320-331. Hernández, N. M., & Tostado, E. C. (2007). Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch, Cereal chemistry, pp.195–201. Karakaya S, Kavas A, El SN Gunduc N. and Akdogan L. (1995). Nutritive value of melon seed beverage. Food Chemistry. 52: 139-141 Korkerd S, Sorada W, Chureerat P, Dudsadee U. (2016). Expansion and Functional Properties of Extruded Snacks Enriched with Nutrition Sources from Food Processing By-Products. 53: 561–570. Kumar T V, Arun D, Samuel V, Jha S K, Sinha J P. (2015). Twin Screw Extrusion of Sorghum and Soya Blends: A Response Surface Analysis. 17: 642–649. Lazou A, Krokida M, Tzia C. (2010). Sensory Properties and Acceptability of Corn and Lentil Extruded Puffs. Journal of Sensory Studies. 25: 838–860. Lazou, A., Krokida, M., & Tzia, C. (2010). Sensory properties and acceptability of corn and lentil extruded puffs. Journal of Sensory Studies, 25(6), pp.838–860. Liu, Y., Hsieh, F., Heymann, H., & Huuff, H. E. 2000. Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat – Corn Puff. Journal of Food Science, (65)7, pp.1253-1259. Mohammadi Jaafari, M. (2004). evaluation of physcochemical properties of lactose freemilk production and its oil from melon seeds, Azad University of Sabzevar, Sabzevar, (in Persian). Naji-Tabasi, S., & Mohebbi, M. (2014). Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization, 9(1), pp.110–119. Navarro-Cortez, B. Hern´andez-Santos, C. A. G´omez-Aldapa, J. Castro-Rosas, E. Herman-Lara, C. E. Mart´ınez-S´anchez, J. M. Ju´arez-Barrientos, C. M. A. -C. and J. R. -M. (2016). Development of Extruded ready-to-eat Snacks using pumpkin seed (Cucurbita pepo) and nixtamalized maize (Zea mays) flour blends. Revista Mexicana de Ingenierıa quımica,15, pp.409-422. Nikmaram, N., Ying, S., Koubaa, M., & Zhu, Z. (2017). Effect of extrusion on the anti-nutritional factors of food products, Food Control, 79, pp.62–73. Oliveira, L. C., Schmiele, M., & Steel, C. J. (2017). Development of whole grain wheat fl our extruded cereal and process impacts on color, expansion, and dry and bowl-life texture. Food Science and Technology, 75, pp.261–270. Potter, R., Stojceska, V., & Plunkett, A. 2013. The use of fruit powders in extruded snacks suitable for Children’s diets. Food Science and Technology, 51, pp.537-544. Robin F, Dubois C, Pineau N, Schuchmann H P, Palzer S. (2011). Expansion mechanism of extruded foams supplemented with wheat bran. Journal of Food Engineering. 107: 80–89. Satia, J. A., Kristal, A. R., Patterson, R. E., Neuhouser, M. L., & Trudeau, E. (2002). Psychosocial factors and dietary habits associated with vegetable consumption. Nutrition, 18(3), pp.247–254. Sharma, S., Singh, N., & Singh, B. (2015). Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches, Starch Journal, 67, pp.1–8. Singh B, Sekhon K, Narpinder S. (2007). Effects of Moisture, Temperature and Level of Pea Grits on Extrusion Behaviour and Product Characteristics of Rice. Food Chemistry. 100: 198–202. Singh, B., Rachna, Hussain, S. Z., & Sharma, S. (2015). Response Surface Analysis and Process Optimization of Twin Screw Extrusion Cooking of Potato-Based Snacks. Journal of Food Processing and Preservation, 39(3), pp.270–281. Suknark, K., Phillips, R. D., & Chinnan, M. S. (1997). Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Research International, 30(8), pp.575–583. Suksomboon, A., Limroongreungrat, K., Sangnark, A., & Thititumjariya, K. (2011). Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend, Journal of Food Science and Technology,46, pp.201–208. Sumargo, F., Gulati, P., Weier, S. A., Clarke, J., & Devin, J. (2016). Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours. Food Chemistry. Taylor, P. (2014). extruded snacks by response surface methodology Running head: Extruded snacks incorporated with fish powder and fish oil Modeling the inclusion of fish powder and fish oil into extruded snacks by response surface methodology, pp.37–41. Thachil, M. T., Chouksey, M. K., & Gudipati, V. (2014). Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks, pp.309–316. Thymi, S., Krokida, M. K., Pappa, A., & Maroulis, Z. B. (2005). Structural properties of extruded corn starch, 68, pp.519–526. Vella, F. M., Cautela, D., & Laratta, B. (2019). Characterization of polyphenolic compounds in cantaloupe melon by-products. Foods, 8(6), 196-206. Yagci S, Gogus F. (2009). Selected physical of expanded extrudates from the blend of hazelnut flour-durum clear flour-rice. International Journal of Food Properties. 12: 405–413. Yaǧci, S., & Göǧüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86(1), pp.122–132. Zulfiqaran, A. (1998). Influence of irrigation period and number of drippers and drip irrigation on melon quality, Ferdowsi University of Mashhad, Mashhad, (in Persian). | ||
|
آمار تعداد مشاهده مقاله: 497 تعداد دریافت فایل اصل مقاله: 357 |
||