پژوهش و نوآوری در علوم و صنایع غذایی
کورکومین بارگذاری‌شده در هیدروژل تقویت‌شده با نانوژل برای بهبود کیفیت و خواص بافتی خمیر و نان بربری
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 گروه شیمی مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه گیلان، گیلان، ایران
چکیده
ماندگاری فراورده‌های نانوایی و افزایش فواید فراسودمند آن حائز اهمیت است. در این تحقیق کورکومین بارگذاری‌شده در هیدروژل صمغ دانۀ شاهی تقویت‌شده با نانوژل پروتئین سویا/آلژینات برای بهبود خواص فراسودمند و کیفی نان سنتی ایرانی (بربری) استفاده شد. اثرات هیدروژل کامپوزیت (0، 5 و 10 درصد) با و بدون کورکومین بر کیفیت نان بربری ارزیابی شد. خواص رئولوژیکی خمیر با استفاده از فارینوگرافی و آنالیز اکستنسوگراف موردارزیابی قرار گرفت. نتایج نشان داد که جذب آب، قوام، انرژی و قابلیت انبساط خمیر با افزودن هیدروژل‌های کامپوزیت افزایش می‌یابد، درحالی‌که درجۀ نرم‌شدن خمیر 10 دقیقه پس از شروع کاهش می‌یابد. فاکتور روشنی مغز نان در حضور هیدروژل کامپوزیت حاوی کورکومین از 0/07±69/19 به 0/06±75/51 افزایش یافت. وجود کامپوزیت هیدروژل 10 درصد باعث افزایش معنی دار پارامتر (*a) پوسته (0/13±9/96) شد (0/05>P). کاهش آنتالپی و دمای پیک گرماگیر در نان حاوی 10 درصد (وزنی/وزنی) هیدروژل کامپوزیت مشاهده شد. نتایج نشان داد افزودن 10 درصد هیدروژل کامپوزیت حاوی کورکومین باعث بهبود خواص ارگانولپتیک نان و ماندگاری آن می شود.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 3
آذر 1401صفحه 303-318
- تاریخ دریافت: 02 فروردین 1401
- تاریخ بازنگری: 26 خرداد 1401
- تاریخ پذیرش: 22 تیر 1401
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