تأثیر شرایط فرایند اکستروژن بر برخی ویژگی‌های فیزیکوشیمیایی میان وعده حجیم بر پایه ماش جوانه‌زده و بلغور ذرت

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا، علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 استادیار، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد

چکیده

بحث کمبود پروتئین به‌ویژه در جوامع درحال‌توسعه در سال‌های اخیر موردتوجه قرار گرفته است. در سال‌های اخیر به دلیل افزایش نیاز به مواد غذایی پروتئینی از حبوبات به‌عنوان یک منبع غذایی ارزشمند استفاده می‌شود؛ بنابراین کاربرد انواع حبوبات جوانه‌زده در فرمولاسیون های غذایی یکی از مهم‌ترین روش های فراوری در بهبود خصوصیات تغذیه ای به شمار می رود. در این پژوهش تأثیر متغیرهای فرایند اکستروژن شامل دما (120- 170 درجه سانتی‌گراد) و سرعت چرخش مارپیچ (120-200 دور بر دقیقه) بر برخی ویژگی‌های میان وعده حجیم‌شده بررسی گردید. برای کلیه نمونه ها سطوح افزودن ماش جوانه زده 20درصد و رطوبت خوراک ورودی 16درصد ثابت در نظر گرفته شد. ویژگی‌های مورد بررسی شامل میزان منبسط شوندگی، تخلخل، سفتی بافت و شاخص‌های رنگی (روشنایی، قرمزی و زردی) بود. نتایج نشان داد؛ با افزایش دما و سرعت چرخش مارپیچ، افزایش روشنایی، منبسط شوندگی، سفتی بافت و تخلخل مشاهده گردید. همچنین افزایش سرعت چرخش مارپیچ موجب کاهش شاخص قرمزی و زردی میان وعده حجیم شد. مطابق نتایج بهینه یابی برای تولید فراورده مطلوب با میزان بیشینه منبسط شوندگی 395/5، بیشینه تخلخل 916/0، کمینه سفتی بافت 791/2، شاخص روشنایی 245/66، شاخص قرمزی 190/2 و شاخص زردی 632/24 شرایط فرایند شامل دمای اکسترودر 120 درجه سانتی‌گراد و سرعت چرخش مارپیچ 200 دور بر دقیقه تعیین گردید. فراورده حجیم شده بر پایه ذرت و ماش جوانه‌زده دارای ویژگی‌های مطلوب فیزیکوشیمیایی بوده و می‌تواند جایگزین مناسبی برای میان وعده‌های حجیم موجود در بازار به‌ویژه برای کودکان باشد.

چکیده تصویری

تأثیر شرایط فرایند اکستروژن بر برخی ویژگی‌های فیزیکوشیمیایی میان وعده حجیم بر پایه ماش جوانه‌زده و بلغور ذرت

تازه های تحقیق

  • تولید میان وعده حجیم بر پایه ماش جوانه‌زده برای نخستین بار در ایران
  • کاربرد ماش جوانه‌زده با ارزش غذایی افزوده در فرمولاسیون‌های غذایی
  • بهبود ویژگی‌های حسی و فیزیکوشیمایی میان وعده حجیم بر پایه ماش جوانه‌زده و بلغور ذرت

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of extrusion process conditions on the some physicochemical properties of expanded snack based on germinated mung and corn grain

نویسندگان [English]

  • Nasrin Fayyaz 1
  • Mohebbat Mohebbi 2
  • Elnaz Milani 3
1 PhD student, Department of Food Science Industry Faculty of Agriculture Ferdowsi University Of Mashhad
2 Professor, Department of Food Science Industry Faculty of Agriculture Ferdowsi University Of Mashhad
3 Assistant professor, Food Processing Department, Food science and technology research institute, Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
چکیده [English]

Lack of protein in developing countries specially has gained importance, recently. In recent years, due to the increased need for protein food, protein is used as a valuable food source ; so, Use of different kinds of sprouted beans in food formulation is one of the most important processing operations. In this paper, the effect of variables under investigation in the extrusion process,including temperature (120-170 degree centigrade) and screw-rotation speed (120-200 rpm), were investigated on some of the snacks features. Samples contained 16% moisture content and 20% germinated mung bean to corn grain. Features under study include expansion, porosity, hardness, and color measurement components (luminance, redness, yellowness index). The obtained results indicated that by increasing temperature and screw rotation the light, expansion, firmness, and porosity will increase, either. According to optimization results, to produce a favorable product by maximum expansion rate of 5.395, maximum porosity of 0.916, minimum texture analysis of 2.791, luminance index of 66.245, redness of 2.190 and yellowness of 24.632 a process should be established at 120 degree centigrade extrusion and 200 r/m of screw-rotation. The extruded product based on sprouted corn and mung benefits from physicochemical properties, which could supersede the current expanded stack in the market, especially for children.

کلیدواژه‌ها [English]

  • extrusion
  • Expansion
  • snack
  • Color and texture properties
  • Germinated mung
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