| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,041 |
| تعداد مقالات | 34,003 |
| تعداد مشاهده مقاله | 46,156,355 |
| تعداد دریافت فایل اصل مقاله | 77,333,857 |
بررسی اثر انواع نشاسته و ایزوله پروتئین بر ویژگی های کیفی و بافت سنجی نان بدون گلوتن، بر پایه آرد برنج | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 189-202 اصل مقاله (586.3 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.360144.1344 | ||
| نویسندگان | ||
| مریم محمدی* 1؛ فرناز دستمالچی2؛ غلامرضا عسگری1؛ حسین کیانی1 | ||
| 1گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی دانشگاه تهران | ||
| 22پژوهشکده علوم صنایع غذایی و محصولات کشاورزی، پژوهشگاه استاندارد | ||
| چکیده | ||
| چکیده نانهای بدون گلوتن بر پایه آرد و نشاسته از نظر ویژگیهای بافتی و حسی و نیز ارزش تغذیه‌ای کیفیت پایینی دارند. با استفاده از 2 نوع نشاسته (نشاسته ذرت و سیب زمینی) و 3 نوع ایزوله پروتئین گیاهی (کنجد، سویا و نخود) بررسیهایی برای یافتن بهترین فرمول نان بدون گلوتن با کیفیت بافتی، حسی و تغذیه‌ای مناسب انجام شد. در مرحله اول در بین نشاسته ذرت و سیبزمینی، فرمول دارای نشاسته سیبزمینی حجم بالاتر، افت وزن و تخلخل کمتر داشت. در مرحله دوم در بین سه فرمول با ایزوله پروتئین مختلف، نان دارای %7 ایزوله پروتئین کنجد سختی و قابلیت جویدن کمتر و پیوستگی بالاتری را در 24 و 48 ساعت پس از پخت نشان داد. در کلیه فاکتورهای ارزیابی حسی با مقیاس هدونیک 5 امتیازی بهجز رنگ (8/0 ± 5/4) نان دارای ایزوله کنجد با امتیاز بالاتری ارزیابی شد و نان دارای ایزوله پروتئین سویا تنها در امتیاز رنگ بالاتر بود (7/0 ± 9/4). ویژگیهای رنگسنجی، میزان پروتئین، کاهش افت وزن و رطوبت نان بدون گلوتن با افزودن ایزوله پروتئین نسبت به فرمولهای نان بدون ایزوله پروتئین افزایش (بهبود) معنیداری پیدا کرد (P<0.05). | ||
| کلیدواژه‌ها | ||
| نان بدون گلوتن؛ نشاسته؛ ایزوله پروتئین؛ بافت سنجی؛ فرمولاسیون | ||
| عنوان مقاله [English] | ||
| Study on the effect of different types of starch and protein isolate on the quality characteristics and texture analysis of gluten-free bread based on rice flour | ||
| نویسندگان [English] | ||
| Maryam Mohammadi1؛ Farnaz Dastmalchi2؛ Gholamreza Askari1؛ Hosein Kiani1 | ||
| 1Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran | ||
| 2Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute | ||
| چکیده [English] | ||
| Abstract Gluten-free breads based on flour and starch, have low quality in terms of textural and sensory characteristics as well as nutritional value. By using 2 types of starch (corn and potato starch) and 3 types of plant protein isolate (sesame, soy and pea), studies were conducted to find the best gluten-free bread formula with appropriate textural, sensory and nutritional quality. In the first stage, between corn and potato starch, the formula with potato starch had higher volume, lower weight loss and porosity. In the second stage, among the three formulas with different protein isolates, the bread with 7% sesame protein isolate showed less hardness and chewiness and higher cohesiveness in 24 and 48 hours after baking. In all sensory evaluation factors with a 5-point hedonic scale except color (4.5 ± 0.8), the score of bread with sesame isolate was higher, and only bread with soy protein isolate had a higher color score (4.9 ± 0.7). The colorimetric characteristics, protein content, decrease in weight loss and moisture content of gluten-free bread increased significantly with the addition of protein isolate compared to bread formulas without protein isolate (P<0.05). | ||
| کلیدواژه‌ها [English] | ||
| Gluten-free bread, starch, protein isolate, texture analysis, formulation | ||
| مراجع | ||
|
Aguiar, E. V., Santos, F. G., Centeno, A. C. L. S., & Capriles, V. D. (2022). Defining amaranth, buckwheat and quinoa flour levels in gluten-free bread: A simultaneous improvement on physical properties, acceptability and nutrient composition through mixture design. Foods, 11(6), 848. Aguiar, E. V., Santos, F. G., Krupa-Kozak, U., & Capriles, V. D. (2023). Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition, 63(5), 693-705. Ayo-Omogie, H. N. (2021). Gluten-reduced sweet potato-wheat bread: Influence of fermented sweet potato flour addition on bread quality and dough rheology. Journal of Culinary Science & Technology, 19(3), 187-213. Bian, X., Xing, T. L., Yang, Y., Fan, J., Ma, C. M., Liu, X. F., ... & Zhang, N. (2023). Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics. Journal of the Science of Food and Agriculture, 103(1), 118-124. De Oliveira, F. C., Coimbra, J. S. D. R., de Oliveira, E. B., Zuñiga, A. D. G., & Rojas, E. E. G. (2016). Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review. Critical reviews in food science and nutrition, 56(7), 1108-1125. Franco, W., Evert, K., & Van Nieuwenhove, C. (2021). Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: Impact on chemical, textural and sensorial characteristics. Fermentation, 7(3), 115. Furlán, L. T. R., Padilla, A. P., & Campderrós, M. E. (2015). Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chemistry, 170, 257-264. Gu, M., Hong, T., Ma, Y., Xi, J., Zhao, Q., Xu, D., ... & Xu, X. (2022). Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality. Lwt, 160, 113266. Gui, Y., Chen, G., Tian, W., Yang, S., Chen, J., Wang, F., & Li, Y. (2022). Normal rice flours perform better in gluten‐free bread than glutinous rice flours. Journal of Food Science, 87(2), 554-566. Haghighat‐Kharazi, S., Reza Kasaai, M., Milani, J. M., & Khajeh, K. (2020). Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread. Food Science & Nutrition, 8(11), 5888-5897. Kamaliroosta, L., Seyedian Ardebili, M., Asadi, G. H., Ghiassi Tarzi, B., & Azizinejad, R. (2016). Evaluation and comparison of qualitative properties of lavash bread types during storage by different techniques. Nutrition and Food Sciences Research, 3(1), 57-70. Khemiri, S., Khelifi, N., Nunes, M. C., Ferreira, A., Gouveia, L., Smaali, I., & Raymundo, A. (2020). Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties. Algal Research, 50, 101998. Komeroski, M. R., Homem, R. V., Schmidt, H. D. O., Rockett, F. C., de Lira, L., da Farias, D. V., ... & de Oliveira, V. R. (2021). Effect of whey protein and mixed flours on the quality parameters of gluten-free breads. International Journal of Gastronomy and Food Science, 24, 100361. Korus, J., Chmielewska, A., Witczak, M., Ziobro, R., & Juszczak, L. (2021). Rapeseed protein as a novel ingredient of gluten-free bread. European Food Research and Technology, 247(8), 2015-2025. Kurek, M. A., Onopiuk, A., Pogorzelska-Nowicka, E., Szpicer, A., Zalewska, M., & Półtorak, A. (2022). Novel protein sources for applications in meat-alternative products—Insight and challenges. Foods, 11(7), 957. Des Marchais, L. P., Foisy, M., Mercier, S., Villeneuve, S., & Mondor, M. (2011). Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process. Procedia Food Science, 1, 1425-1430. Nooshkam, M., Varidi, M., & Verma, D. K. (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International, 131, 109003. Phongthai, S., D’Amico, S., Schoenlechner, R., & Rawdkuen, S. (2016). Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. Journal of Cereal Science, 72, 38-45. Rostamian, M., Milani, J. M., & Maleki, G. (2014). Physical properties of gluten-free bread made of corn and chickpea flour. International Journal of Food Engineering, 10(3), 467-472. Saatchi, A., Kiani, H., & Labbafi, M. (2019). A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties. International journal of biological macromolecules, 122, 659-666. Sanchez, H. D., Osella, C. A., & De La Torre, M. A. (2002). Optimization of gluten‐free bread prepared from cornstarch, rice flour, and cassava starch. Journal of food science, 67(1), 416-419. Sardabi, F., Azizi, M. H., Gavlighi, H. A., & Rashidinejad, A. (2021). The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT, 136, 110332. Siddiqi, R. A., Singh, T. P., Rani, M., Sogi, D. S., & Bhat, M. A. (2020). Diversity in grain, flour, amino acid composition, protein profiling, and proportion of total flour proteins of different wheat cultivars of North India. Frontiers in Nutrition, 7, 141. Shen, Y., Tebben, L., Chen, G., & Li, Y. (2019). Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread. International Journal of Food Science & Technology, 54(4), 1372-1380. Skendi, A., Papageorgiou, M., & Varzakas, T. (2021). High protein substitutes for gluten in gluten-free bread. Foods, 10(9), 1997. Srikanlaya, C., Therdthai, N., Ritthiruangdej, P., & Zhou, W. (2018). Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread. International Journal of Food Science & Technology, 53(7), 1760-1770. Storck, C. R., da Rosa Zavareze, E., Gularte, M. A., Elias, M. C., Rosell, C. M., & Dias, A. R. G. (2013). Protein enrichment and its effects on gluten-free bread characteristics. LWT-Food Science and Technology, 53(1), 346-354. Wójcik, M., Różyło, R., Schönlechner, R., & Berger, M. V. (2021). Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder. Scientific Reports, 11(1), 14498. Zorzi, C. Z., Garske, R. P., Flôres, S. H., & Thys, R. C. S. (2020). Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread. Innovative Food Science & Emerging Technologies, 66, 102539 | ||
|
آمار تعداد مشاهده مقاله: 151 تعداد دریافت فایل اصل مقاله: 135 |
||