غني سازي نان قالبي با عصاره و پودر عصاره مالت جو خشك شده به روش پاششي: ويژگي هاي كيفي،حسي و قابليت ماندگاري

Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life

ﺑﯿﺎﺗﯽ ﻧﺎن ﺑﺎﻋﺚ ﻏﯿﺮﻗﺎﺑﻞ ﭘﺬﯾﺮش ﺷﺪن آن ﻣﯽﮔﺮدد. ﻋﺼﺎره ﻣﺎﻟﺖ ﺳﺮﺷﺎر از ﻣﻮاد ﻣﻐﺬي، ﻓﯿﺒﺮ و وﯾﺘﺎﻣﯿﻦﻫﺎي B1 وB2 اﺳﺖ ﮐﻪ ﮐﺎرﺑﺮد آن ﺑﻪدﻟﯿﻞ ﭼﺴﺒﻨﺪﮔﯽ ﺑﺎﻻ و اﺣﺘﻤﺎل ﻓﺴﺎدﻣﯿﮑﺮوﺑﯽ در ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ دﺷﻮار اﺳﺖ. ﺧﺸﮏ ﮐﺮدن ﭘﺎﺷﺸﯽ راﯾﺞ ﺗﺮﯾﻦ روش ﻣﻮرد اﺳﺘﻔﺎده ﺑﺮاي اﻓﺰاﯾﺶ ﭘﺎﯾﺪاري و ﺳﻬﻮﻟﺖ اﺳﺘﻔﺎده از اﻧﻮاع ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ از ﻃﺮﯾﻖ ﺗﺒﺪﯾﻞ آن ﻫﺎ ﺑﻪ ﺷﮑﻞ ﭘﻮدر اﺳﺖ. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ ﺗﻮﻟﯿﺪ ﭘﻮدر ﻋﺼﺎره ﻣﺎﻟﺖ ﺑﺎ اﺳﺘﻔﺎده از ﺣﺎﻣﻞﻫﺎي ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ، ﮐﻨﺴﺎﻧﺘﺮه ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ و ﺗﺮﮐﯿﺒﯽ از اﯾﻦ دو و ﺑﺮرﺳﯽ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ ﭘﻮدر ﺣﺎﺻﻞ ﺑﻮد. ﺳﭙﺲ ﺗﺎﺛﯿﺮ اﺳﺘﻔﺎده از ﻋﺼﺎره ﻣﺎﻟﺖ و ﭘﻮدر آن در ﺳﻄﻮح )10 و 7/5، 5 ،2/5%( ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ، ﮐﯿﻔﯽ و ﺑﯿﺎﺗﯽ ﻧﺎن ﻃﯽ دوره ﻧﮕﻬﺪاري ارزﯾﺎﺑﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن دادﻧﺪ ﮐﻪ اﺳﺘﻔﺎده ﻫﻤﺰﻣﺎن از ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ و ﮐﻨﺴﺎﻧﺘﺮه ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ ﺑﻪ ﻧﺴﺒﺖ 1:1 ﺑﻪﻣﯿﺰان ﻗﺎﺑﻞ ﺗﻮﺟﻬﯽ ﺑﺎﻋﺚ اﻓﺰاﯾﺶ ﺑﺎزده ﺗﻮﻟﯿﺪ ﭘﻮدر )58%( ﺷﺪ و ﭘﻮدر ﺣﺎﺻﻞ ﺣﻼﻟﯿﺖ و ﻗﺎﺑﻠﯿﺖ ﺟﺬب رﻃﻮﺑﺖ ﻣﻨﺎﺳﺒﯽ داﺷﺖ. اﺳﺘﻔﺎده از ﻋﺼﺎره ﻣﺎﻟﺖ و ﭘﻮدر آن ﺑﻪﻣﯿﺰان 7/5 % ﻣﻨﺠﺮ ﺑﻪ اﻓﺰاﯾﺶ ﭼﺸﻤﮕﯿﺮ ﺣﺠﻢ و ارﺗﻔﺎع ﺗﺎج ﻧﺎن ﺷﺪ، در ﺣﺎﻟﯽ ﮐﻪ ﻣﻮﻟﻔﻪ رﻧﮕﯽ L* ﺑﻪﻣﯿﺰان ﻗﺎﺑﻞ ﺗﻮﺟﻬﯽ ﮐﺎﻫﺶ ﯾﺎﻓﺖ. اﻓﺰودن ﻋﺼﺎره ﻣﺎﻟﺖ و ﭘﻮدر آن )ﺣﺎوي ﻣﺎﻟﺘﻮدﮐﺴﺘﺮﯾﻦ و ﮐﻨﺴﺎﻧﺘﺮه ﭘﺮوﺗﺌﯿﻦ آب ﭘﻨﯿﺮ ﺑﻪﻋﻨﻮان ﺣﺎﻣﻞ و ﺑﻪ ﻧﺴﺒﺖ 1:1 ( ﺑﻪ ﻣﯿﺰان 10 درﺻﺪ ﺑﻪﺗﺮﺗﯿﺐ ﻣﻨﺠﺮ ﺑﻪ اﻓﺰاﯾﺶ رﻃﻮﺑﺖ ﻧﺎن ﺗﺎ 37/5 % و 34/53 % ﺷﺪ و ﺗﺎﺛﯿﺮ ﻗﺎﺑﻞ ﺗﻮﺟﻬﯽ در ﺑﻪ ﺗﺎﺧﯿﺮ اﻧﺪاﺧﺘﻦ ﺑﯿﺎﺗﯽ در ﻃﻮل دوره ﻧﮕﻬﺪاري داﺷﺖ. ارزﯾﺎﺑﯽ وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ ﻧﺸﺎن داد ﮐﻪ ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ﭘﺬﯾﺮش ﮐﻠﯽ ﻣﺮﺑﻮط ﺑﻪ ﻧﻤﻮﻧﻪﻫﺎي ﺣﺎوي 5 و 7/5 % ﭘﻮدر ﻋﺼﺎره ﻣﺎﻟﺖ و 5% ﻋﺼﺎره ﻣﺎﻟﺖ ﺑﻮد. ﺑﻨﺎﺑﺮاﯾﻦ از ﻧﻈﺮ اﻗﺘﺼﺎدي اﺳﺘﻔﺎده از ﻋﺼﺎره ﻣﺎﻟﺖ و ﭘﻮدر آن ﺗﺎ ﺳﻄﺢ 5% راﻫﮑﺎري ﻣﻔﯿﺪ در ﺗﻮﻟﯿﺪ ﻧﺎن ﻓﺮاﺳﻮدﻣﻨﺪ ﺑﺎ وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ ﻣﻄﻠﻮب ﻣﯽﺑﺎﺷﺪ.

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2.5, 5, 7.5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7.5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1:1) increased the bread moisture content up to 37.5% and 34.53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7.5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties