اثر كاربرد صمغ كتيرا و آلژينات سديم بر خواص فيزيكوشيميايي و حسي نان بروتچن

The Effect of Application Tragacanth Gum and Aalginate Sodium Gum on Physicochemical and Sensory Properties of Brotchen Bread

ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ، ﺑﺮرﺳﯽ اﺛﺮات ﺟﺎﯾﮕﺰﯾﻦ ﮐﺮدن آرد ﮔﻨﺪم ﺑﺎ ﺻﻤﻎ ﮐﺘﯿﺮا و آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ ﺑﺮ ﺧﻮاص ﮐﯿﻔﯽ ﻧﺎن ﺑﺮوﺗﭽﻦ ﺑﻮد. در اﯾﻦ ﭘﮋوﻫﺶ، اﺛﺮ ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﺻﻤﻎ ﮐﺘﯿﺮا ) 0/25 و 0/75 درﺻﺪ( و ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﺻﻤﻎ آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ )0/25 و 0/75 درﺻﺪ( ﺑﻪ ﺻﻮرت ﺟﺪاﮔﺎﻧﻪ و ﺑﻪ ﺻﻮرت ﺗﻮام )0/5 و 0/5 درﺻﺪ( ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﻧﺎن ﺑﺮوﺗﭽﻦ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﺑﺮرﺳﯽ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﻧﺸﺎن داد ﮐﻪ اﻓﺰودن ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﺻﻤﻎ ﻫﺎي ﮐﺘﯿﺮا و آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ اﺛﺮ ﻣﻌﻨﯽ داري ﺑﺮ ﻣﯿﺰان ﭼﺮﺑﯽ، ﺷﺎﺧﺺ ﻗﺮﻣﺰي، درﺻﺪ ﭘﺮوﺗﺌﯿﻦ و pH در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﺗﯿﻤﺎر ﺷﺎﻫﺪ ﻧﺪاﺷﺖ. ﺑﺎ اﻓﺰاﯾﺶ درﺻﺪ ﺻﻤﻎ ﮐﺘﯿﺮا و آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ در ﻓﺮﻣﻮﻻﺳﯿﻮن ﻧﺎن ﺑﺮوﺗﭽﻦ درﺻﺪ رﻃﻮﺑﺖ، ﺣﺠﻢ ﻧﺎن، درﺻﺪ ﺧﺎﮐﺴﺘﺮ، ﺷﺎﺧﺺ زردي و ﺷﺎﺧﺺ روﺷﻨﺎﯾﯽ ﺑﻪ ﺻﻮرت ﻣﻌﻨﯽ داري )0/05≤p( اﻓﺰاﯾﺶ ﯾﺎﻓﺖ. ﻧﺘﺎﯾﺞ آزﻣﻮن ﺑﺎﻓﺖ ﺳﻨﺠﯽ ﻧﺸﺎن داد ﺑﺎ اﻓﺰودن 0/5 درﺻﺪ ﮐﺘﯿﺮا و 0/5 درﺻﺪ آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ ﺑﯿﺎﺗﯽ ﻧﺎن ﺑﺮوﺗﭽﻦ ﺑﻪ ﺻﻮرت ﻣﻌﻨﯽ داري ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻧﺸﺎن داد، ﺗﯿﻤﺎر ﺣﺎوي 0/5 درﺻﺪ آﻟﮋﯾﻨﺎت ﺳﺪﯾﻢ و 0/5 درﺻﺪ ﺻﻤﻎ ﮐﺘﯿﺮا ﺑﺪﻟﯿﻞ داﺷﺘﻦ ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ﺣﺴﯽ و ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﺑﯿﺎﺗﯽ ﺑﻪ ﻋﻨﻮان ﺗﯿﻤﺎر ﺑﻬﯿﻨﻪ ﻣﻌﺮﻓﯽ ﮔﺮدﯾﺪ.

The purpose of this study was to investigate the effects of replacing wheat flour with oat bran fiber and tragacanth gum on the qualitative properties of the Brotchen bread. In this research, the effects of various concentrations of tragacanth gum (0.25 and 0.75%), and various concentrations of alginate sodium gum (0.25 and 0.75%), separately and in combination (0.5% and 0.5%) was investigated on the Brotchen bread formulations. The results of the investigation of physicochemical properties showed that the addition of different concentrations of tragacanth gum and alginate sodium gum did not have a significant effect on fat content, redness index, protein percentage and pH in comparison with control treatment. By increasing the amount of tragacanth gum and alginate sodium, in Brotchen bread formulation the percentage of moisture content, bread volume, ash content and jaundice index and brightness index significantly (p≤0.05) increased. The test results of textural evaluation showed, by adding 0.5% tragacanth gum and 0.5% alginate sodium gum (T5) the staling of Brotchen bread significantly (p≤0.05) decrease. The sensory evaluation results showed that treatment containing 0.5% tragacanth gum and 0.5% alginate sodium gum due to the highest sensory score and the lowest amount of staling, were introduced as the optimal treatment.