پژوهش و نوآوری در علوم و صنایع غذایی
بهبود همبرگر فراسودمند باکمک شبه‌غلات و مطالعۀ خواص فیزیکوشیمیایی و بافتی آنها
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران
چکیده
در این پژوهش، از دانه‌های کینوآ و باکویت به‌عنوان شبه‌غلات برای تولید همبرگر فراسودمند استفاده شد. در این مطالعه، سه فرمولاسیون مختلف شامل نمونۀ شاهد حاوی 15 درصد مخلوط پروتئین سویا و آرد سوخاری و دو نمونۀ دیگر به‌ترتیب حاوی 15 درصد آرد کینوآ (QB) و آرد باکویت (BB) به‌عنوان جایگزین مخلوط پروتئین سویا و آرد سوخاری تهیه گردید. این جایگزینی در بسیاری از ویژگی‌های فیزیکوشیمیایی ازجمله میزان رطوبت، مقدار pH، خواص سرخ‌کردن و فعالیت آبی تفاوت معنی‌داری بین نمونه‌های مختلف ایجاد نکرد، اما پایداری امولسیون و میزان پروتئین در نمونۀ شاهد بیشتر از فرمول‌های جدید بود. براساس نتایج بافتی، نمونۀ شاهد خام به‌طور قابل‌توجهی سخت‌تر بود اما بعد از سرخ‌شدن نمونۀ BB بافت سخت‌تری را نشان داد. علاوه‌بر این، همبرگر خام کینوآ شاخص *L بالاتری داشت. مقایسۀ بین نمونه‌های QB و BB نشان داد که میزان پروتئین و چربی، پایداری امولسیون و شاخص *L به‌طور قابل‌توجهی در QB افزایش یافته بود. به‌طورکلی نتایج نشان داد جایگزینی مخلوط پروتئین سویا و آرد سوخاری با آرد کینوآ و باکویت در همبرگر به‌ویژه آرد کینوآ، آسیب قابل‌توجهی به خواص همبرگر وارد ننموده است و می‌تواند به‌عنوان یک استراتژی جدید برای تولید همبرگر فراسودمند با خواص فیزیکوشیمیایی و بافتی مناسب درنظرگرفته شود.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 3
آذر 1401صفحه 247-256
- تاریخ دریافت: 26 مرداد 1400
- تاریخ بازنگری: 26 دی 1400
- تاریخ پذیرش: 04 بهمن 1400
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