توليد سوهان پولكي رژيمي براي بيماران سلياكي و ديابتي با جايگزيني شكر با استويا - ايزومالت و جايگزيني كامل آرد گندم با آرد برنج - ذرت

Dietary Sohan-Polaki production for diabetic and celiac patients by replacing sucrose with Stevioside-Isomalt and complete replacement of wheat flour with rice-corn flour

مصرف زياد سوهان به‌ دليل كالري بالا منجر به بروز مشكلاتي نظير چاقي و ديابت مي‌شود. سلياك يك اختلال خودايمني بوده كه بيمار در معرض عدم تحمل دائمي به گلوتن است و تنها درمان مؤثر، استفاده از رژيم غذايي بدون گلوتن است. هدف از انجام اين تحقيق، توليد سوهان رژيمي كم‌كالري (جايگزيني شكر با استويا- ايزومالت) فاقد گلوتن (جايگزيني كامل آرد گندم با آرد برنج و ذرت) بود. تأثير جايگزيني شكر با استويا-ايزومالت (صفر، 25، 50، 75، 100%)، نسبت آرد برنج به ذرت (صفر، 0/25، 0/50، 0/75، 1) و دماي پخت (160، 165، 170، 175، 180درجه سانتي‌گراد) بر دانسيته، سختي بافت و تغييرات رنگ نمونه‍‌ هاي سوهان رژيمي مورد ارزيابي قرار گرفت. مدل‌سازي و بهينه‌سازي به روش آماري سطح پاسخ و طرح مركب مركزي و 6 نقطه مركزي و دو تكرار در ساير نقاط با استفاده از نرم‌افزار ديزاين اكسپرت صورت گرفت. نتايج نشان داد افزايش درصد جايگزيني شكر با استويا- ايزومالت موجب كاهش دانسيته گرديد. دانسيته تحت تاثير فاكتور نسبت آرد برنج به آرد ذرت و دماي پخت قرار نگرفت. در نسبت‌هاي پايين و بالاي آرد برنج به ذرت فرمولاسيون، با افزايش جايگزيني شكر با استويا- ايزومالت و يا افزايش دماي پخت، سختي به‌ترتيب افزايش و كاهش يافت. درصد جايگزيني استويا با شكر و نسبت آرد برنج به ذرت اثر معني­داري بر تغييرات رنگ نداشت، و با افزايش دماي پخت تغييرات رنگ افزايش يافت. د در مجموع با توجه به نوع آرد مصرفي غالب در فرمولاسيون دو فرمول بهينه نهايي شامل سوهان كم كالري با فرمول شماره يك شامل: 24 درصد جايگزيني شكر با استويا-ايزومالت، 0/99 نسبت آرد برنج به ذرت و دماي 166 درجه سانتي­گراد (با ميزان دانسيته 1/37 گرم بر سانتي‌متر مكعب، سختي 1/85 نيوتن و تغييرات رنگ نسبت به شاهد 3/66) و فرمول شماره دو شامل: 24 درصد جايگزيني شكر با استويا- ايزومالت، 0/02 نسبت آرد برنج به ذرت و دماي 180 درجه سانتي‌گراد (با ميزان دانسيته 1/23 گرم بر سانتي‌متر مكعب، سختي 2/07 نيوتن و تغييرات رنگ نسبت به شاهد 10/16) به‌عنوان بهترين تيمارها معرفي گرديد.

Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine of a person with wheat gluten intolerance damaged by gluten and causes intestinal inflammation (Hopper et al., 2007). Stevia rebaudiana bertoni belongs to the Astrasse family, a perennial natural, calorie-free sweetener that has a sweetening power of 100 to 400 times greater than sucrose (Agarwal et al., 2009). Isomalt, a polyol, used as sugars substitute (sucrose, high fructose corn syrup, glucose syrup, etc.) (Schiweck and Munir, 1992). This study aimed at producing dietary Sohan-Pilaki for diabetic and celiac patients using replacement of sucrose with Stevia-Isomalt and the complete replacement of wheat flour with rice-corn flour. Rice and corn flour used to improve the textural and nutritional properties. Material and Methods: For production of dietary Sohan-Polaki, the raw materials (white sugar 40.03%, sorbitol liquid 16.01%, vegetable oil 32.03%) transferred to the kettle for melting over a gentle flame followed by adding the rest materials such as rice and corn flour (8.1%), egg yolk (3.2%) and cardamom (0.72%). The final dough then poured into the tray container after splicing and finishing the production operation and after being chilled and formed to the required dimensions by the forming machine. For the preparation of dietary Sohan-Polaki, independent variables were included, replacement of Stevia-Isomalt with surface (0 to 100%), rice to corn flour ratio (0 to 100%) and cooking temperature (160 to 180°C). All other compounds considered constant. Isomalt is a substitute for sugar as a filler. To obtain optimal points, 34 experiments proposed by Design Expert software, central composite design response surface methodology, double in the other points, six central points with alpha 2. Test responses included density (replacement of rapeseed, Naghipour et al., 2013), textural properties, i.e., hardness (TPA, Khazaiy Pool et al., 2015), color changes assessment (Lab, Image J, Aslanzadeh et al., 2014). Results and Discussion: Isomalt causes increasing the rigidity and led to a decrease in porosity and ultimately a decrease in density (Bagherpoor and Khosroshahi Asl, 2016). The quality of the sweets eaten directly related to their texture characteristics. Among the various textural parameters, hardness considered to be an important characteristic, which refers to the maximum force curve height at the first pressure and represents the maximum force applied during the biting operation (Cheng and Bhat, 2016). The amount of moisture, dry matter, amount and type of protein and fat also have some effect on hardness. In addition, at high levels of replacement wheat with corn flour, hardness increased with increasing Stevia-Isomalt content. Increasing the sucrose concentration due to its effect on the corn starch chains of the amorphous region, causes granulation of the starch and stabilization of the gel, leading to harder gel formation (Sun et al., 2014). Discoloration caused by caramelization and non-enzymatic browning reactions due to rising temperatures. As the temperature increases, the oxidation of the fats becomes more intense, which in turn has a significant effect on the color of the dyes studied (Ghandehari Yazdi et al., 2018). Since non-sucrose sweeteners play an important role in lightness changes, they are also associated with caramelization and the Millard reaction (non-enzymatic browning) between reducing sugars and amino acids. Sucrose (non-reducing sugar) at high temperatures converted to glucose and fructose (reducing sugars). Thus, if the amount of sucrose reduced, the color intensification is weaker due to the lower formation of the products from the reaction of Millard (Gonzalez-Mateo et al., 2009). Overall, according to the type of flour consumed in the Sohan-Polaki formulation, the two final optimal formulas, i.e., optimal formula 1, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.99 and cooking temperature of 166°C ( With a density of 1.37 g/cm3, the hardness of 1.85 N and color changes compared to the control 3.66) and optimal formula 2, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.02, and cooking temperature of 180°C (with a density of 1.23 g / cm3, the hardness of 2.07 N and color changes compared to the control of 10.16) were introduced as the best treatments.