استفاده از مغز بادام زميني در توليد اسنك حجيم بر پايه بلغور ذرت و بررسي ويژگي هاي آن

Evaluation of the Effect of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed

ﺗﻬﯿﻪ ﻓﺮاورده ﻫﺎي اﮐﺴﺘﺮود ﺷﺪه ﻏﻨﯽ ﺷﺪه ﺑﺎ داﻧﻪﻫﺎي روﻏﻨﯽ و ﻣﻐﺰﻫﺎ ﻋﻼوه ﺑﺮﮐﻤﮏ ﺑﻪ ﺗﻐﺬﯾﻪ ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن ﻣﯽﺗﻮاﻧﺪ ﺑﻪ ﻋﻨﻮان ﻣﺤﺼﻮﻟﯽ ﺟﺪﯾﺪ ﻣﻮرد اﺳﺘﻘﺒﺎل ﺗﻮﻟﯿﺪﮐﻨﻨﺪﮔﺎن ﻧﯿﺰ ﻗﺮار ﺑﮕﯿﺮد. اﻣﺎ ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻟﯽ ﺑﺎ وﯾﮋﮔﯽﻫﺎي ﻣﻨﺎﺳﺐ و ﻣﻄﻠﻮب ﻧﯿﺎزﻣﻨﺪ ﺑﺮرﺳﯽ ﺗﺎﺛﯿﺮ ﺷﺮاﯾﻂ ﻓﺮاﯾﻨﺪ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻣﺤﺼﻮل ﺗﻮﻟﯿﺪ ﺷﺪه ﻣﯽ ﺑﺎﺷﺪ. در اﯾﻦ ﭘﮋوﻫﺶ اﺛﺮ ﻣﺘﻐﯿﺮﻫﺎي ﺗﺮﮐﯿﺐ ﺧﻮراك، ﻣﯿﺰان رﻃﻮﺑﺖ ﺧﻮراك و ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎرﭘﯿﭻ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﺑﺎﻓﺘﯽ، ﺗﺼﻮﯾﺮي، ﺻﻮﺗﯽ و ﺣﺴﯽ اﺳﻨﮏ ﺣﺠﯿﻢ ﺣﺎوي ﻣﻐﺰ ﺑﺎدام زﻣﯿﻨﯽ ﺗﻮﻟﯿﺪ ﺷﺪه ﺗﻮﺳﻂ ﻓﺮاﯾﻨﺪ اﮐﺴﺘﺮوژن ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر ﻣﻐﺰ ﺑﺎدام زﻣﯿﻨﯽ ﺑﻪ ﻧﺴﺒﺖﻫﺎي7، 14 و 21 درﺻﺪ ﺑﺎ ﺑﻠﻐﻮر ذرت ﻣﺨﻠﻮط ﮔﺮدﯾﺪ و ﺑﺮاي رﺳﯿﺪن ﺑﻪ رﻃﻮﺑﺖﻫﺎي 12، 15 و 18 درﺻﺪ ﺑﻪ آن آب اﻓﺰوده ﺷﺪ. ﻣﺨﻠﻮط ﺣﺎﺻﻞ ﺳﭙﺲ ﺑﺎ ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎرﭘﯿﭻ ﺑﺮاﺑﺮ ﺑﺎ 120، 150 و 180 دور ﺑﺮ دﻗﯿﻘﻪ، اﮐﺴﺘﺮودﮔﺮدﯾﺪ وآزﻣﺎﯾﺶﻫﺎي ﻻزم ﺑﺮاي ﺗﻌﯿﯿﻦ وﯾﮋﮔﯽﻫﺎي ﻣﻮرد ﻧﻈﺮ ﺑﺮ روي ﻧﻤﻮﻧﻪﻫﺎي ﺗﻮﻟﯿﺪ ﺷﺪه ﺻﻮرت ﮔﺮﻓﺖ.ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ ﻧﺸﺎن داد اﻓﺰاﯾﺶ ﻣﯿﺰان رﻃﻮﺑﺖ ﺧﻮراك ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﻣﯿﺰان ﺟﺬب آب، ﭼﮕﺎﻟﯽ ذره اي، ﺳﺨﺘﯽ، *b* ،L و اﻣﺘﯿﺎز ﻫﺎي ﻇﺎﻫﺮ و رﻧﮓ در ارزﯾﺎﺑﯽ ﺣﺴﯽ و ﮐﺎﻫﺶ ﺷﺎﺧﺺ اﻧﺤﻼل در آب و a* ﻧﻤﻮﻧﻪ ﻫﺎ ﮔﺮدﯾﺪ. ﻫﻤﭽﻨﯿﻦ اﻓﺰاﯾﺶ ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎرﭘﯿﭻ ﻣﻨﺠﺮ ﺑﻪ اﻓﺰاﯾﺶ ﺷﺎﺧﺺ اﻧﺤﻼل در آب، a* و اﻣﺘﯿﺎزﻫﺎي ارزﯾﺎﺑﯽ ﺣﺴﯽ )ﻇﺎﻫﺮ، ﺑﺎﻓﺖ، ﻃﻌﻢ و ﭘﺬﯾﺮش ﮐﻠﯽ( و ﮐﺎﻫﺶ ﻣﯿﺰان اﻧﺒﺴﺎط، ﺳﺨﺘﯽ، L* و b* ﮔﺸﺖ. از ﺳﻮي دﯾﮕﺮ اﻓﺰاﯾﺶ ﭼﮕﺎﻟﯽ ذره اي، ﺳﺨﺘﯽ و a* و ﮐﺎﻫﺶ ﻣﻘﺎدﯾﺮ اﻧﺒﺴﺎط، ﺗﺨﻠﺨﻞ و L* ﻧﻤﻮﻧﻪ ﻫﺎ ﺑﺎ اﻓﺰاﯾﺶ ﻧﺴﺒﺖ ﻣﻐﺰ ﺑﺎدام زﻣﯿﻨﯽ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ.در ﻧﻬﺎﯾﺖ ﺑﻪ ﻣﻨﻈﻮر ﺗﻮﻟﯿﺪ ﻧﻤﻮﻧﻪ ﺑﻬﯿﻨﻪ داراي ﺑﺎﻻﺗﺮﯾﻦ ﻧﺴﺒﺖ اﻧﺒﺴﺎط و روﺷﻨﺎﯾﯽ و ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﺳﺨﺘﯽ و ﭼﮕﺎﻟﯽ و ﺣﺎوي 14درﺻﺪ ﻣﻐﺰ ﺑﺎدام زﻣﯿﻨﯽ، ﻣﯿﺰان ﺳﺮﻋﺖ ﭼﺮﺧﺶ ﻣﺎرﭘﯿﭻ و رﻃﻮﺑﺖ ﺧﻮراك ورودي ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺮاﺑﺮ ﺑﺎ 120دور ﺑﺮ دﻗﯿﻘﻪ و 13/20درﺻﺪ ﭘﯿﺸﻨﻬﺎد ﺷﺪ.

The production of extruded products enriched with oilseeds and nuts can be welcomed by producers as a new product in addition to helping to nourish consumers. But the production of a product with appropriate characteristics requires the examination of the effect of process conditions on the properties of the produced product.In this study, the effect of feed composition, feed moisture content and screw speed variables investigated on the physicochemical, textural, visual, acoustic and sensory properties of peanut puffed snacks produced by the extrusion process. For this purpose, the peanuts mixed with corn grits at a ratio of 7, 14 and 21 percent and water added to the mixture to reach a moisture content of 12, 15 and 18%. Then, the resulting mixture extruded at screw speeds of 120, 150 and 180 rpm, at 140 °C, with a die diameter of 2.5 mm. In the next step, the required tests performed to determine the intended properties of all produced samples.The results showed that increased moisture content of the feed increased water absorption, particle density, hardness, L*, b* and appearance and color scores in sensory evaluation and decreased water solubility and a* of the samples. Also, increasing the screw speed led to increase in the water solubility, a* and sensory evaluation scores (appearance, texture, flavor and overall acceptance) and reduced radial expansion, hardness, L* and b*. Increasing the ratio of peanut in the produced samples increased particle density, hardness and a* and reduced radial expansion, porosity and L* of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, which contains 14% peanut, the screw speed and feed moisture content calculated respectively for 120 rpm and 13.20% respectively.