ارزیابی تأثیر فرایند اکستروژن بر خصوصیات فراورده اکسترود شده خلر( Lathyrus Sativus)

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

3 استاد، گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

4 استادیار، پژوهشکده علوم و فناوری مواد غذایی ، جهاددانشگاهی مشهد

چکیده

خلر، ماده اولیه سرشار از پروتئین می‌باشد که موارد استفاده آن در برنامه غذایی کم است. این گیاه در مقایسه با شبدر، یونجه، اسپرس و سایر گیاهان علوفه ای ارزش غذایی یکسانی داشته و پروتئین آن با توجه به مرحله رشد در هنگام برداشت بین 12 تا 22 درصد متغیر می باشد. با استفاده از فرایند پخت اکستروژن می‌توان تغییرات زیادی در ویژگی‌های خلر ایجاد نمود و آن را به صورت مستقل یا جایگزین در فرمولاسیون‌های مختلف به کار برد. در این پژوهش با استفاده از روش سطح پاسخ و نرم افزار Design expert اثر متغیر‌های اکستروژن شامل میزان رطوبت ورودی( 20-12 درصد )، دما ( 160-120 درجه سانتی گراد ) و سرعت چرخش مارپیچ ( 180-120 دور در دقیقه ) بر برخی خصوصیات فراورده اکسترود شده ( سختی، تخلخل و آزمون حسی ) و آرد حاصل از آن ( رنگ و جذب روغن )مورد ارزیابی قرار گرفت. با افزایش میزان رطوبت سختی افزایش ولی تخلخل، میزان روشنایی، میزان زردی و قرمزی، جذب روغن و پذیرش کلی کاهش یافت. با افزایش دما میزان قرمزی و جذب روغن افزایش و میزان سختی، زردی و پذیرش حسی کاهش نشان داد. با افزایش سرعت مارپیچ میزان قرمزی، جذب روغن، پذیرش کلی افزایش و میزان سختی و زردی کاهش یافت. شرایط فرآیند به منظور تولید محصولی با تخلخل، بافت، رنگ، جذب روغن و پذیرش کلی مناسب شامل رطوبت 12 درصد، دمای 137 درجه سانتی گراد و سرعت چرخش مارپیچ 137دور در دقیقه می‌باشد. در این شرایط مناسب‌ترین تخلخل، سختی، رنگ، بیشترین میزان پذیرش کلی و کمترین میزان جذب روغن را خواهیم داشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus)

نویسندگان [English]

  • Nastaran Akbarzade 1
  • Mohammad Javad Varidi 2
  • Fakhri Shahidi 3
  • Elnaz Milani 4
1 M.Sc student of food science and technology, Agricultural faculty, Ferdowsi university of Mashhad
2 Associate professor, Agricultural faculty, Ferdowsi university of Mashhad
3 Professor, Agricultural faculty, Ferdowsi university of Mashhad
4 Assistant professor, faculty member of academic Center for Education Culture and Research, Mashhad
چکیده [English]

Grass pea is rich protein whereas it not consumed widely. Grass pea has same nutritional value with Clover, Alfalfa, Sainfoin and other forage plants which it has 12-22% protein. Extrusion cooking changes properties of Grass pea. Therefore, extruded Grass pea could use independently or as alternative in various formulations. The objective of this study was to apply response surface methodology by Design expert software to estimate the physicochemical and sensory properties of grass pea extrudate and to evaluate of the extrusion process include feed moisture (12-20%), die temperature (120-160°C) and screw speed (120-180 rpm) on properties of extruded Grass pea ( porosity, hardness, sensory properties) and its flour ( color, oil absorbtion index) were evaluated. By increasing feed moisture hardness increased and porosity, lightness (L*), yellowness (b*), redness (a*), oil absorption index and overall acceptability of extruded Grass pea decreased. Increasing die temperature increased redness, oil absorption index of extruded Grass pea whereas hardness, yellowness and overall acceptability of extruded Green pea decreased. Increasing screw speed increased redness, oil absorption index and overall acceptability of extruded Grass pea whereas hardness and yellowness decreased. Process conditions to produce best porosity, texture, color, oil absorption and overall acceptability were 12% moisture content, 137 ° C temperature and 137 rpm screw speed. In this condition, the best porosity, hardness, color, highest and lowest amounts of oil absorption will be obtain.

کلیدواژه‌ها [English]

  • extrusion
  • Sensory
  • Khollar
  • oil absorption
  • Porosity
  • color
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