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نوع مقاله: مقاله کامل پژوهشی


1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان

2 استادیار، گروه علوم و صنایع غذایی، دانشگاه علوم و کشاورزی منابع طبیعی ساری

3 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری


تهیه نان فاقد گلوتن با استفاده از غلات عاری از گلوتن برای بیماران سلیاکی که از حساسیت به گلوتن رنج می برند ضروری به نظر می رسد. برای این منظور تاثیر ترکیب آرد ذرت و نخود در غلظت های 20/80، 40/60، 60/40 و 80/20 با 3% صمغ HPMC جهت تهیه این نوع نان مورد مطالعه قرار گرفت. جهت بررسی خصوصیات کیفی نان از فاکتورهای حجم مخصوص، دانسیته، میزان حجیم شدن، اندیس شکل، تخلخل، سفتی بافت و بررسی ریز ساختار استفاده شد. بافت نمونه ها در روزهای اول و دوم و بررسی ریز ساختار 24 ساعت پس از پخت مورد بررسی قرار گرفتند. به طور کلی آرد نخود با ایجاد شبکه شبه گلوتن در مغز نان باعث افزایش حجم مخصوص میزان حجیم شدن، اندیس شکل و کاهش دانسیته می شود. آرد نخود مقدار رطوبت نان های فاقد گلوتن افزایش داده و در نتیجه از سفتی بافت مغز نان کاسته می شود. به طور کلی بر اساس آزمون های انجام شده مشخص گردیده که فرمولاسیون 20% آرد ذرت+80% آرد نخود بیشترین تاثیر را در بهبود نتایج آزمون های کیفی از خود نشان داد.


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