بهینه‌سازی فرمولاسیون کوکی بدون گلوتن حاوی آرد برنج، جوانه برنج قهوه‌ای، بادام زمینی و بذرکتان

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی دکترای گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران

2 استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران

3 استادیار گروه علوم و صنایع غذایی، واحد چالوس، دانشگاه آزاد اسلامی، چالوس، ایران

چکیده

مقدمه: کوکی‌ها به‌دلیل ماندگاری طولانی و هزینه کم تولید، مطلوب‌ترین محصولات خانواده شیرینی‌جات برای افراد در تمام سنین به‌شمار می‌روند. حذف شکر، جایگزین‌کردن چربی‌های غیراشباع و تولید فرآورده‌ای عاری از گلوتن می‌تواند به بهبود سطح سلامت جامعه کمک کند و به این ترتیب کوکی‌ها می‌توانند به‌عنوان محصولی برای رساندن مواد مغذی ضروری به بدن افراد مبتلا به بیماری سلیاک مورد مصرف قرار گیرند. برای این منظور فرمولاسیون کوکی بدون گلوتن انجام شد.
مواد و روش‌ها: متغیرهای مستقل شامل آرد بادام‌زمینی (5 تا 15 درصد)، آرد برنج (65 تا 90 درصد)، آرد جوانه برنج قهوه‌ای (5 تا 15 درصد) و پودر بذرکتان (0 تا 3 درصد) و متغیرهای پاسخ، شامل؛ فعالیت آبی، سختی، نسبت پهن‌شوندگی و پذیرش کلی در نظر گرفته شد. رابطه عملکردی بین پارامترهای مؤثر بر فرمولاسیون کوکی بدون گلوتن با استفاده از طرح آزمایشی باکس بنکن تعیین شد.
یافته‌ها: در این مطالعه هدف از بهینه‌یابی دستیابی به بالاترین درصد گسترش‌پذیری، سختی و مقبولیت کلی و هم‌چنین کاهش میزان فعالیت آبی است که از شاخص‌‌های کیفی مهم کوکی می‌باشند. بر اساس مدل‌‌های انتخاب‌شده،‌ فرمولاسیون بهینه انتخابی توسط نرم‌افزار شامل 23/88 % آرد برنج، 15% جوانه برنج قهوه‌ای، 55/1% بذرکتان و 45/11% بادام‌زمینی معرفی گردید. براساس نتایج با افزایش هر 4 فاکتور مستقل، میزان گسترش‌پذیری، میزان سفتی و پذیرش کلی افزایش یافته و میزان فعالیت آبی کاهش یافت. به‌طور کلی، کوکی‌های با کیفیت بالا، دارای سفتی مطلوب، گسترش‌پذیری بالا، بی‌نظمی ظاهری کمتر، رنگ قهوه‌ای، ظاهر جذاب و عطر و طعم دلپذیر هستند.
نتیجه‌گیری: استفاده توأم از این ترکیبات در غلظت مناسب می‌تواند علاوه‌بر افزایش سختی و هم‌چنین گسترش‌پذیری، بدون ایجاد تأثیر نامطلوب بر خصوصیات حسی کوکی، با داشتن خواص مفید تغذیه‌ای و سلامتی‌بخش، به‌عنوان یک محصول بدون گلوتن مورد استفاده قرار گیرند که درنتیجه آن می‌تواند به‌طور قابل‌توجهی برای سلامت افراد مبتلا به بیماری سلیاک مفید باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization of gluten-free cookie formulation containing rice flour, brown rice germ, peanut and flaxseed

نویسندگان [English]

  • H. Asadolahnezhad Roodbaneh 1
  • S. Jafarian 2
  • L. Roozbeh Nasiraie 2
  • M. Sharifi Soltani 3
1 PhD Student of the Department of Food Science and Technology, Noor Branch, Islamic Azad University, Noor, Iran.
2 Assistant Professor of the Department of Food Science and Industry, Noor Branch, Islamic Azad University, Noor, Iran.
3 Assistant Professor of the Department of Food Science and Technology, Chalous Branch, Islamic Azad University, Chalus, Iran.
چکیده [English]

Introduction: Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can help improving the health level of society, and in this way, cookies can be used as a product to deliver essential nutrients to the body of people with celiac disease.
Materials and Methods: In order to carry out this project, gluten-free cookie treatment was performed based on the cookie formulation and based on the highest response level. Independent variables included peanut flour (5 to 15%), rice flour (65 to 90%), brown rice sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included; water activity, hardness, expanding ratio and overall acceptability were considered. The functional relationship between the parameters affecting the formulation of gluten-free cookies was determined using the experimental design of Box-Benken.
Results: In this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88.23% rice flour, 15% brown rice sprouts, 1.55% flaxseed and 11.45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor.
Conclusion: The combined use of these compounds in appropriate concentrations can be used as a gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with celiac disease.

کلیدواژه‌ها [English]

  • Brown Rice
  • Celiac
  • Cookie
  • Functional
  • Gluten

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علوم غذایی و تغذیه
دوره 20، بهار 1402
فروردین 1402
صفحه 77-90

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