بهینه سازی متغیرهای فرمولاسیون و شرایط فرایند اکستروژن با رویکرد تولید اسنک حجیم غنی‌شده حاوی آرد عناب

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه فردوسی مشهد

2 استادیار پژوهشکده علوم و فناوری مواد غذایی گروه پژوهشی فراوری مواد غذایی. جهاددانشگاهی مشهد

3 استادیار علوم و صنایع غذایی، مرکز تحقیقات عوامل اجتماعی موثر بر سلامت، گروه بهداشت عمومی، دانشکده بهداشت، دانشگاه علوم پزشکی بیرجند

4 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

5 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد

چکیده

یکی از مهم‌ترین مشکلات تغذیه‌ای دنیای کنونی، سوء تغذیه ناشی از کمبود پروتئین و فیبر در رژیم غذایی است. با غنی‌سازی محصولات اکسترود شده توسط فیبر می‌توان به تولید محصولی با کالری، چربی و کلسترول کمتر دست یافت. عناب اثرات درمانی گوناگونی مانند کاهش دهندگی قند خون، خواص آنتی‌اکسیدانی، ضد التهاب و اثرات محافظت کبدی دارد. در این پژوهش بر پایه طرح مرکب مرکزی چرخش پذیر ، اثر متغیرهای فرایند اکستروژن شامل سرعت چرخش ماردون (120، 150 و 180 دور بر دقیقه)، آرد عناب (5، 10 و 15 درصد) و رطوبت خوراک ورودی (12، 16 و 20 درصد) بر ویژگی‌های فیزیکوشیمیایی (انبساط، تخلخل، جذب آب و چربی) و پذیرش کلی فراورده حجیم شده بر پایه ذرت-گندم (50-50) مورد بررسی قرار گرفت. نتایج نشان داد؛ افزودن آرد عناب سبب کاهش نسبت انبساط و تخلخل شد و با افزایش هم‌زمان دو پارامتر سرعت چرخش و آرد عناب به‌واسطه کاهش ویسکوزیته، خصوصیات اسنک بهبود یافته و در نتیجه نسبت انبساط و تخلخل افزایش یافت. بیشترین مقدار پذیرش کلی (33/4) مربوط به نمونه دارای کمترین مقدار آرد عناب و رطوبت و بالاترین سرعت مارپیچ بود. افزودن آرد عناب اثر منفی بر پذیرش کلی نمونه‌ها داشت. با افزودن آرد عناب، به دلیل قند بالای عناب، طی حرارت اکستروژن، فرآیند کارامل شدن انجام شده؛ تغییر رنگ قابل توجه ای در محصول مشاهده، بافت فراورده چسبنده و طعم و مزه سوختگی حاصل می‌گردد. شرایط بهینه تولید محصول اکسترود شده، شامل میزان رطوبت خوراک 19/13 درصد، میزان آرد عناب 30/6 درصد و سرعت چرخش ماردون 2/122 دور بر دقیقه تعیین گردید.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour

نویسندگان [English]

  • elnaz milani 2
  • elham ansarifar 3
  • mohammad KhalilianMovahed 4
  • FARIDEH Salehipour 5
2 Assistant Professor, Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran
3 Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
4 PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
5 M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
چکیده [English]

Nowadays, malnutritioncaused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was foundto be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.

کلیدواژه‌ها [English]

  • Fortified Puffed snack
  • jujube
  • Extrusion
  • porosity

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پژوهش های صنایع غذایی
دوره 31، شماره 1
اردیبهشت 1400
صفحه 143-159

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