ارزیابی کاربرد روش ظرفیت نگهداری حلال در تعیین ویژگی‌های آرد و کیفیت نانوایی چاودم (1)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

3 استاد، گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

4 دانشیار، گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه صنعتی اصفهان

چکیده

ظرفیت نگهداری حلال آرد (Solvent retention capacity)، سازگاری انواع خاصی از حلال براساس رفتار انبساطی تسریع‌شده‌ برای سه جزء پلیمری آرد شامل پروتئین‌های گلوتن، نشاسته‌ی آسیب‌دیده و پنتوزان‌ها (آرابینوزایلان‌ها) است که به نوبه‌ی خود امکان پیش‌بینی عملکرد جداگانه‌ی هر یک از این اجزاء در آرد را فراهم می‌کند. توانایی تجزیه و تحلیل ظرفیت عملکردی اختصاصی هر جزء پلیمری آرد، کاربران نهایی را به پیش‌بینی بهتر عملکرد کلی آرد و به دست آوردن کیفیت فراورده بهینه، قادر می‌سازد. هدف از این پژوهش، ارزیابی کاربرد آزمون SRC، در تعیین برخی از مهمترین ویژگی‌های دانه و آرد 12 رقم چاودم (تریتیکاله) هگزاپلوئید و مقایسه‌ی آن‌ها با گندم نان، گندم دوروم و چاودار به عنوان ارقام نزدیک و همچنین تعیین ضرایب همبستگی بین انواع ویژگی‌های دانه و آرد چاودم‌ها بود. در این تحقیق، از 4 حلال اصلی آزمون SRC شامل آب دیونیزه (همبسته با همه‌ی ترکیبات پلیمری آرد)، محلول لاکتیک اسید 5% (همبسته با ویژگی‌های پلیمرهای گلوتنین‌ها)، محلول سدیم‌ کربنات 5% (همبسته با محتوای نشاسته‌ی آسیب‌‌دیده) و محلول ساکارز 50% (همبسته با ویژگی‌های آرابینوزایلان‌ها) استفاده‌ شد. طبق نتایج به دست آمده، از ارقام چاودمی که دارای ویژگی‌های فیزیکی دانه‌ بهتری بودند، آردهایی تولید شد که به لحاظ ویژگی‌های فیزیکی و شیمیایی دارای کیفیت نانوایی بسیار بالاتری نسبت به سایر ارقام چاودم بودند. طی آزمون SRC، چنین آردهایی به علت بالا بودن کیفیت اجزاء پلیمری خود، دارای ظرفیت بیشتری برای نگهداری انواع حلال‌ها بودند و پروفیل‌های SRC مطلوب‌تر و بالاتری داشتند. بنابراین طبق نتایج این مطالعه، آزمون ظرفیت نگهداری حلال (SRC) به لحاظ روابط معنی‌دار و بسیار قوی پروفیل‌های آن با پارامترهای سایر روش‌های تعیین‌کننده‌ی کیفیت دانه و آرد، به تنهایی و به سهولت در تعیین و تشخیص ارقام با کیفیت نانوایی برتر و در نتیجه به دست آوردن فراورده با بهترین کیفیت قابل استفاده می‌باشد.

چکیده تصویری

ارزیابی کاربرد روش ظرفیت نگهداری حلال در تعیین ویژگی‌های آرد و کیفیت نانوایی چاودم (1)

تازه های تحقیق

  • بررسی ارتباط بین ساختار و عملکرد دانه و آرد چاودم با استفاده از روش کوچک مقیاس آزمونSRC  و به کارگیری انواع حلال‌های اصلی SRC.
  • مطالعه همزمان ویژگی‌های فیزیکی دانه و ویژگی‌های فیزیکی، شیمیایی و مولکولی آرد خویشاوندان نزدیک چاودم به عنوان نمونه‌های شاهد.
  • بررسی و پیدایش همبستگی‌های جدید بین انواع ویژگی‌های دانه و آرد چاودم و ارتباط آن‌ها با 5 پروفیل‌SRC .

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І)

نویسندگان [English]

  • Mahsa Chavoushi 1
  • Mahdi Kadivar 2
  • Ahmad Arzani 3
  • Mohammad Reza Sabzalian 4
1 Master student, Department of Food Science, College of Agriculture, Isfahan University of Technology.
2 Professor, Department of Food Science, College of Agriculture, Isfahan University of Technology.
3 Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.
4 Associate Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.
چکیده [English]

Solvent retention capacity (SRC) provides a measure of solvent compatibility for the three functional polymeric components of gluten proteins, damaged starch, and pentosans (arabinoxylans) which in turn enables prediction of the functional contribution of each of these flour components. The ability to analyze the individual functional contribution of each functional component of flour would enable end-users to better predict overall flour functionality and obtain optimized product quality. The purpose of this study was to evaluate the application of the SRC test in determining some of the most important characteristics of grain and flour of 12 cultivars of hexaploid triticale and comparing them with bread wheat, durum wheat and rye as close cultivars, as well as determining correlation coefficients were between grain and flour characteristics of triticale. In this study, four major solvents of the SRC test including deionized water (correlated with all flour polymer compounds), 5% lactic acid solution (correlated with glutenin polymers properties), 5% sodium carbonate solution (correlated with damaged starch content) and sucrose solution 50% (correlated with the arabinoxylans content) were used. According to the results, of triticale cultivars with superior grain physical characteristics, flours with much superior physical and chemical characteristics than those triticale cultivars were produced. During the SRC test, such flours due to the high quality of their polymer components, had more capacity for retention of the main solvents of the SRC test and had more favorable and high SRC profiles. Therefore, according to the results of this study, the solvent retention capacity (SRC) test, in terms of its significant and highly correlated profiles with parameters of other methods determining the quality of grain and flour, alone and easily in identifies superior quality cultivars and thus gaining the product with the best quality can be used.

کلیدواژه‌ها [English]

  • Solvent retention capacity
  • Gluten proteins
  • Damaged starch
  • Pentosans
  • Individual functional contribution
  • Optimized product quality

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فناوری‌های جدید در صنعت غذا
دوره 7، شماره 1
آذر 1398
صفحه 115-147

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  • تاریخ دریافت: 25 آذر 1397
  • تاریخ بازنگری: 08 اسفند 1397
  • تاریخ پذیرش: 21 خرداد 1398

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