نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 دانش‌آموختۀ دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

2 دانشیار، بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران

10.22101/jrifst.2020.214128.1140

چکیده

رومال‏ها جهت بهبود بافت و ویژگی‌‏های ظاهری نان استفاده می‏‌شوند. در این پژوهش اثرات رومال‏‌های سنتی (آب، روغن، پودر پنیر و صمغ زانتان) و رومال حاوی صمغ شاهی بر ویژگی‌‏های فیزیکوشیمیایی و خصوصیات حسی نان بدون گلوتن مقایسه شدند. بدین‌منظور حجم مخصوص، تخلخل، فعالیت آبی، رطوبت، سفتی بافت و ویژگی‏های حسی نان بررسی گردید. نتایج نشان داد، نمونه‌‏های حاوی پودر پنیر و روغن کمترین میزان رطوبت و نمونه‏‌های حاوی صمغ شاهی و زانتان بیشترین حجم مخصوص و تخلخل را داشتند. همچنین نتایج حاکی از آن بود نمونه‌‏های تیمارشده با رومال آب و صمغ شاهی دارای کمترین میزان بیاتی و سفتی بافت بودند. این در حالی بود که تمام رومال‌‏های استفاده‌‌شده در این پژوهش اثر معنی‌‏داری (0/05<P) بر بو و مزۀ نمونه‌‏های تولیدی نداشتند. درنهایت باید گفت، صمغ شاهی به‌عنوان یک رومال جدید عملکرد بهتری در مقایسه با صمغ زانتان داشت و از رومال حاوی این صمغ می‏‌توان جهت بهبود سطح نو ویژگی‎های کیفی و ظاهری نان بدون گلوتن استفاده نمود.

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