ارزيابي ويژگي هاي فرآورده حجيم حاوي آرد دانه هندوانه تحت تاثير متغيرهاي فرمولاسيون و شرايط فرآيند

Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions

ﻣﻘﺪﻣﻪ: ﻣﺼﺮف ﺑﺎﻻي ﻣﯿﺎن وﻋﺪه ﮐﻢ ارزش و ﺳﻮء ﺗﻐﺬﯾﻪ اﻗﺸﺎر ﺟﺎﻣﻌﻪ ﺑﻪ ﺧﺼﻮص ﮐﻮدﮐﺎن و ﻧﻮﺟﻮاﻧﺎن ﯾﮑﯽ از ﻣﻌﻀﻼﺗﯽ اﺳﺖ ﮐﻪ اﻣﺮوزه در ﺟﺎﻣﻌﻪ وﺟﻮد دارد. ﻣﻌﻤﻮﻻ داﻧﻪﻫﺎي رﯾﺰي ﮐﻪ درون ﻫﻨﺪواﻧﻪ ﭘﺨﺶ اﺳﺖ، دوررﯾﺰ ﻣﯽ ﺷﻮد ﺑﺎ اﯾﻦ ﮐﻪ اﯾﻦ داﻧﻪﻫﺎ ﺳﺮﺷﺎر از ﻣﻮاد ﻣﻐﺬي از ﺟﻤﻠﻪ اﺳﯿﺪﻫﺎي ﭼﺮب، ﭘﺮوﺗﺌﯿﻦ ﻫﺎي ﺿﺮوري و ﻣﻮاد ﻣﻌﺪﻧﯽ ﺑﺴﯿﺎري اﺳﺖ. ﻣﻮاد و روشﻫﺎ: از اﯾﻦ رو ﻫﺪف در اﯾﻦ ﭘﮋوﻫﺶ ﺑﺮ ﭘﺎﯾﻪ ﻃﺮح ﻣﺮﮐﺐ ﻣﺮﮐﺰي ﭼﺮﺧﺶ ﭘﺬﯾﺮ، اﺛﺮ ﻣﺘﻐﯿﺮﻫﺎي ﻓﺮاﯾﻨﺪ اﮐﺴﺘﺮوژن ﺷﺎﻣﻞ ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎردون )120-180 دور ﺑﺮ دﻗﯿﻘﻪ(، اﻓﺰودن آرد داﻧﻪ ﻫﻨﺪواﻧﻪ )10-20درﺻﺪ( و رﻃﻮﺑﺖ ﺧﻮراك ورودي )12-20درﺻﺪ( ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ )ﻧﺴﺒﺖ اﻧﺒﺴﺎط، ﺷﺎﺧﺺ ﺟﺬب آب و روﻏﻦ، ﺗﺨﻠﺨﻞ و ﭘﺬﯾﺮش ﮐﻠﯽ( ﻓﺮاورده ﺣﺠﯿﻢ ﺷﺪه ﺑﺮ ﭘﺎﯾﻪ ﺑﻠﻐﻮر ذرت-آرد ﮔﻨﺪم ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﯾﺎﻓﺘﻪﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺗﺎﺛﯿﺮ اﻓﺰودن آرد داﻧﻪ ﻫﻨﺪواﻧﻪ ﺑﻪ ﺻﻮرت ﻣﺴﺘﻘﻞ ﺳﺒﺐ ﮐﺎﻫﺶ ﺿﺮﯾﺐ اﻧﺒﺴﺎط و ﺗﺨﻠﺨﻞ ﺷﺪ ﺑﺎ اﯾﻦ ﺣﺎل اﺛﺮ ﻫﻤﺰﻣﺎن دو ﭘﺎراﻣﺘﺮ ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎردون و اﻓﺰودن آرد داﻧﻪ ﻫﻨﺪواﻧﻪ ﺳﺒﺐ ﺑﻬﺒﻮد ﺧﺼﻮﺻﯿﺎت ﮔﺮدﯾﺪ ﺑﻪ ﻧﺤﻮي ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎردون و در ﻧﺘﯿﺠﻪ ي ﮐﺎﻫﺶ وﯾﺴﮑﻮزﯾﺘﻪ، ﺿﺮﯾﺐ اﻧﺒﺴﺎط و ﺗﺨﻠﺨﻞ اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﻧﺘﯿﺠﻪﮔﯿﺮي: ﺑﻬﯿﻨﻪ ﯾﺎﺑﯽ ﻓﺮﻣﻮﻻﺳﯿﻮن اﺳﻨﮏ، ﺟﻬﺖ دﺳﺘﯿﺎﺑﯽ ﺑﻪ ﺷﺮاﯾﻂ ﺑﻬﯿﻨﻪ، ﺷﺎﻣﻞ ﻣﯿﺰان ﺟﺎﯾﮕﺰﯾﻨﯽ آرد داﻧﻪ ﻫﻨﺪواﻧﻪ 11/31 درﺻﺪ،رﻃﻮﺑﺖ ﺧﻮراك 15/56 درﺻﺪ و ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎردون 171/15 دور ﺑﺮ دﻗﯿﻘﻪ ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ.

The high consumption of low nutritional value snacks and malnutrition of children and teenagers are one of the major problems in society. Usually, the small seeds that are in watermelon, although they are rich in nutrients including fatty acids, essential proteins, and many minerals are not used and have been thrown away. Materials and Methods: This study was performed on the basis of a rotating central composite design. The effects of extrusion variables including screw speed (120-180 rpm), watermelon powder (10-20%) and feed moisture content (12-20%) on the physicochemical properties (expansion ratio, oil and water absorption index, porosity, and total acceptance) of expanded snack on the basis of corn-wheat flour grits were evaluated. Results: The results showed that watermelon flour decreased the expansion coefficient and porosity, however, the interaction effect of screw speed and watermelon flour improved the physicochemical properties of the samples. The increasing screw speed led to a decrease in the viscosity and therefore the expansion coefficient and porosity increased.