بررسی تاثیر پوره کدو سبز بر ویژگی‌های نان تُست خمیرترشی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استادیار، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

در این پژوهش، تاثیر افزودن پوره کدو سبز پوست‌گیری و آبپز شده در سه سطح 10، 20 و 30 درصد بر سفتی بافت، حجم مخصوص، تخلخل، پذیرش کلّی و آلودگی میکروبی نان تُست خمیرترشی (حاوی 25 درصد وزنی از خمیرترش حاصل از تخمیر کنترل شده آرد کامل گندم) در فاصله زمانی چهار روز پس از پخت مورد ارزیابی قرار گرفت. نتایج به دست آمده نشان داد که با افزایش مقدار پوره کدو سبز، تخلخل مغز نان تُست به شکل معنی‌داری (05/0P≤) در مقایسه با نمونه شاهد افزایش یافت. علاوه بر این، نمونه‌ حاوی 20 درصد پوره کدو سبز در مقایسه با سایر تیمارها از سفتی بافت و آلودگی میکروبی کمتر و همچنین حجم مخصوص و پذیرش کلّی بیشتری برخوردار بود. در فاصله زمانی 96 ساعت پس از پخت نیز تاثیر افزودن پوره کدو سبز بر ویژگی-های نان تُست در مقایسه با نمونه‌ حاصل از تخمیر کنترل شده، مشهود بود به نحوی که بدون در نظر گرفتن نمونه شاهد، بیشترین مقدار سفتی بافت و کمترین میزان حجم مخصوص در نمونه حاصل از تخمیر کنترل شده مشاهده گردید.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties

نویسندگان [English]

  • Abbas Abedfar 1
  • Alireza Sadeghi 2
1 M.Sc. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2 Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
چکیده [English]

In this project, the effect of 10, 20 and 30% pumpkin (Cucurbita pepo) puree on firmness, specific volume, porosity, total acceptance and microbial contamination of sourdough toast bread (containing 25% sourdough of whole wheat flour prepared under controlled fermentation) during 4 days after baking, were investigated. Results showed that with increasing pumpkin puree, the amount of porosity was increased significantly (p≤0.05) in comparison to control sample. Furthermore, sample containing 20% pumpkin puree had the lowest amount of firmness and microbial contamination and also the highest amount of specific volume and total acceptance, in comparison to other treatments. 96 h after baking, the effect of pumpkin puree on toast bread properties in comparison to sample prepared from sourdough controlled fermentation was also significant and mentioned sample (after control sample) had the highest amount of firmness and the lowest amount of specific volume.

کلیدواژه‌ها [English]

  • Toast bread
  • Sourdough of whole wheat flour
  • Pumpkin puree
  • Porosity
  • Specific volume
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