بررسی شرایط فرآیند اکستروژن و ترکیب ساختاره بر ویژگی‌های اسنک ذرت و مغز پسته

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشگاهی کاشمر، خراسان رضوی، ایران

2 گروه پژوهشى فراوری مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاد دانشگاهى خراسان رضوى، ایران

چکیده

سابقه و هدف: از اسنک‌ها به عنوان میان‌وعده‌های غذایی یاد می‌شود که در بین وعده‌های اصلی میل شده و مقدار آن کم‌تر از وعده غذایی اصلی می‌باشد. به منظور افزایش ارزش تغذیه‌ای این میان وعده پرطرفدار، می‌توان از افزودنی‌هایی نظیر لبنیات، گوشت، ماهی، سبزیجات، میوه‌ها، حبوبات، غلات مختلف و تنقلاتی مانند پسته ، گردو، بادام و بادام‌زمینی و غیره استفاده نمود. پسته سرشار از مس، منیزیم و انواع ویتامین‌های B است بنابراین به منظور افزایش ارزش تغذیه‌ای اسنک می‌توان از پسته در تهیه آن استفاده نمود.
مواد و روش‌ها: در این پژوهش از پسته با نسبت‌های متغیر 7، 14 و 21 درصد در فرمولاسیون غله حجیم‌‌شده بر پایه آرد ذرت و همچنین رطوبت 12، 15 و 18 درصد و سرعت چرخش مارپیچ 120، 150 و 180 دور بر دقیقه بود. اکسترودر با دمای ثابت به ترتیب ناحیه دوم 120 و ناحیه سوم 145 درجه سانتی‌گراد و سرعت خوراک ثابت 40 کیلوگرم بر ساعت بود. آزمون‌های انجام شده شامل ویژگی‌های فیزیکی (چگالی توده، نسبت انبساط وسختی بافت، رنگ و مشخصه‌های ریز ساختاری)، عملکردی(شاخص‌جذب آب، شاخص حل درآب، شاخص جذب روغن، عدد پراکسید) و ویژگی‌های حسی فرآورده‌‌، مورد بررسی قرار گرفته شد. این پژوهش در قالب روش سطح پاسخ ( RSM ) و طرح باکس بنکن ( Box-Behnken ) و به منظور آنالیز تغییرات از نرم افزار آماری Minitab نسخه ۱7 استفاده شد.
یافته‌ها: مهم‌ترین مساله در تهیه اسنک‌ها مزه و بافت آن می‌باشد. با افزایش پسته در نمونه‌های تولیدی اسنک، میزان سختی بافت به طور معناداری افزایش یافت (P<0/05) و میزان رضایتمندی از طعم و مزه اسنک بیشتر گردید. علاوه بر این افزایش پسته باعث کاهش میزان رنگ قرمز و آبی و متمایل شدن رنگ‌ها به سبز و زرد گردید. افزایش رطوبت به طور معنادار باعث افزایش نسبت انبساط، چگالی توده و سختی اسنک گردید (P<0/05). افزایش سرعت چرخش مارپیچ باعث کاهش میزان روشنایی و جذب آب اسنک گردید. بررسی ویژگی ریز ساختاری اسنک که بر روی نمونه بهینه انجام گرفت نشان داد که میزان پف کردگی اسنک مناسب بوده و قطر دیواره حباب‌های تشکیل شده، کم تر از 17 میکرومتر بود. دیواره حباب‌ها تقریبا صاف بوده که نشان دهنده مخلوط شدن خوب پسته با ذرت و همچنین اختلاط خوب و مناسب گویچه‌های چربی با آرد ، می‌باشد.
نتیجه‌گیری: بر طبق نتایج به‌دست آمده، شرایط بهینه فرآیند اعم از سرعت چرخش مارپیچ، مغز پسته و رطوبت خوراک به ترتیب برابر 150 دور بر دقیقه، ۱۴ درصد و 15 درصد بود. بنابراین می‌توان در صنعت تهیه اسنک، از پسته با درصدهای ذکر شده نیز استفاده نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio

نویسندگان [English]

  • Nooshin Noorafshan 1
  • Shahram Beiraghi-Toosi 2
  • Qulamali Goli-Movahhed 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2 Food Processing Department, Food Science and Technology Research Institute, ACECR, Mashhad, Iran
چکیده [English]

Background and objectives :Snacks are referred to as food that are eaten between main meals and the amount is less than the main meal. In order to increase the nutritional value of this popular snack, additives such as dairy products, meat, fish, vegetables, fruits, legumes, various cereals and snacks such as pistachios, walnuts, almonds and peanuts, etc. can be used. Pistachios are rich in copper, magnesium and a variety of B vitamins, so in order to increase the nutritional value of snacks, pistachios can be used in its preparation.
Materials and methods: In this study, pistachios with variable ratios of 7, 14 and 21% in bulk grain formulations based on corn flour as well as moisture of 12, 15 and 18% and spiral rotation speed were 120, 150 and 180 rpm. The constant temperature extruder was 120 ° C in the second region and 145 ° C in the third region, and the constant feed rate was 40 kg / h. Tests performed were included physical characteristics (mass density, expansion ratio and tissue hardness), functional properties (water absorption index, water solubility index, oil absorption index, peroxide number), colorimetric and sensory components as well as characteristics The microstructures of the extruded product were examined. This study was conducted in the form of response level method (RSM) and Box-Behnken design and to analyze the changes, Minitab statistical software version 17 was used.
Results: As it turns out, the most important issue in preparing snacks is its taste and texture. With the increase of pistachios in snack production samples, the amount of tissue hardness increased, while the satisfaction with the taste of snacks increased. In addition, increasing pistachios reduced a * and b * and the colors tended to be green and yellow. Increasing the humidity increased the expansion ratio, mass density, hardness and water absorption of the snack. Increasing the rotation speed of the spiral reduced the brightness and water absorption of the snack. Examination of the microstructural properties of the snack performed on the optimal sample showed that the amount of puffiness of the snack was appropriate and the wall diameter of the bubbles formed was less than 17 micrometers. The walls of the bubbles are almost smooth, which indicates that the pistachios are well mixed with the corn, as well as the good mixing of fat globules with flour.
Conclusion: According to the results, the optimal process conditions including screw speed, pistachio kernel and feed moisture were 150 rpm, 14% and 15%, respectively.

کلیدواژه‌ها [English]

  • Snack
  • Extrusion
  • Pistachio
  • Screw speed

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 2
تیر 1400
صفحه 135-152

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