بررسي خواص رئولوژيكي، شيميايي، پخت وحسي ماكاروني غني شده با آرد دانه عدس

Investigation of the Cheological, Chemical, Cooking and Sensory Characteristics of Spaghetti Enriched with Lentil Flour

اﻣﺮوزه ﺑﺎﻻ ﺑﺮدن ارزش ﻏﺬاﯾﯽ ﻣﺎﮐﺎروﻧﯽ اﻫﻤﯿﺖ وﯾﮋهاي ﯾﺎﻓﺘﻪ اﺳﺖ. ﻋﺪس ﯾﮑﯽ از ﻣﻨﺎﺑﻊ اﺻﻠﯽ ﺗﺄﻣﯿﻦ ﻣﻮاد ﻏﺬاﯾﯽ و ﭘﺮوﺗﺌﯿﻦ ﮔﯿﺎﻫﯽ اﺳﺖ ﮐﻪ ﺳﺮﺷﺎر از وﯾﺘﺎﻣﯿﻦﻫﺎ ﺑﻮده و ﺧﻮاص آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎﻻﯾﯽ دارد. در اﯾﻦ ﺗﺤﻘﯿﻖ اﺛﺮات اﻓﺰودن ﻣﻘﺎدﯾﺮ 5، 10 و 15 درﺻﺪ آرد داﻧﻪ ﻋﺪس ﺑﺮ اﺳﺎس آرد ﺳﻤﻮﻟﯿﻨﺎ ﻣﺼﺮﻓﯽ ﺑﺮ وﯾﮋﮔﯿﻬﺎي رﺋﻮﻟﻮژﯾﮑﯽ، ﺷﯿﻤﯿﺎﯾﯽ، ﭘﺨﺖ و ﺣﺴﯽ ﻣﺎﮐﺎروﻧﯽ ﺑﺮرﺳﯽ ﺷﺪه اﺳﺖ. آزﻣﻮن ﻫﺎي رﺋﻮﻟﻮژﯾﮑﯽ ﻧﺸﺎن داد ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان آرد ﻋﺪس ﭘﺎﯾﺪاري ﺧﻤﯿﺮ، ﺑﯿﺸﯿﻨﻪ ﻗﻮام ﺧﻤﯿﺮ، ﻣﯿﺰان ﻣﻘﺎوﻣﺖ ﺷﺒﮑﻪ ﮔﻠﻮﺗﻦ، ﻣﯿﺰان ژﻻﺗﯿﻨﺎﺳﯿﻮن ﻧﺸﺎﺳﺘﻪ، ﻣﯿﺰان ﻗﻮام ژل ﺗﺸﮑﯿﻞ ﺷﺪه و ﻣﯿﺰان رﺗﺮوﮔﺮاداﺳﯿﻮن ﻧﺸﺎﺳﺘﻪ ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﮐﺎﻫﺶ ﯾﺎﻓﺖ اﻣﺎ ﻣﯿﺰان ﺟﺬب آب روﻧﺪ ﻣﺸﺨﺼﯽ ﻧﺪاﺷﺖ. ﻧﺘﺎﯾﺞ آزﻣﻮن ﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ روي ﻧﻤﻮﻧﻪ ﻫﺎي ﻣﺎﮐﺎروﻧﯽ ﺗﻮﻟﯿﺪي ﻧﺸﺎن داد ﮐﻪ از ﻟﺤﺎظ رﻃﻮﺑﺖ، اﺧﺘﻼف ﻣﻌﻨﯽ داري ﺑﯿﻦ ﮐﻠﯿﻪ ﺗﯿﻤﺎرﻫﺎ وﺟﻮد ﻧﺪارد ﻫﺮﭼﻨﺪ ﺑﻪ ﻟﺤﺎظ ﮐﻤﯽ ﺗﯿﻤﺎر ﺷﺎﻫﺪ از رﻃﻮﺑﺖ ﺑﺎﻻﺗﺮ ﺑﺮﺧﻮردار ﺑﻮد اﻣﺎ ﻣﯿﺰان ﺧﺎﮐﺴﺘﺮ، ﭘﺮوﺗﺌﯿﻦ و ﻓﯿﺒﺮ در ﻧﻤﻮﻧﻪ ﻫﺎي ﺣﺎوي آرد داﻧﻪ ﻋﺪس ﺑﺎ اﻓﺰاﯾﺶ ﺳﻄﻮح ﻣﺼﺮف، زﯾﺎدﺗﺮ ﺷﺪ. ﻧﺘﺎﯾﺞ آزﻣﻮن ﭘﺨﺖ ﻧﺸﺎن داد ﮐﻪ ﺗﯿﻤﺎرﺣﺎوي 15 % آرد داﻧﻪ ﻋﺪس داراي ﺑﯿﺸﺘﺮﯾﻦ و ﺗﯿﻤﺎر ﺷﺎﻫﺪ داراي ﮐﻤﺘﺮﯾﻦ زﻣﺎن و ﻋﺪد ﭘﺨﺖ ﻣﯽ ﺑﺎﺷﻨﺪ. ﺑﺎ آزﻣﻮن ﺣﺴﯽ ﻣﺸﺨﺺ ﮔﺮدﯾﺪ ﮐﻪ اﻓﺰودن آرد داﻧﻪ ﻋﺪس در ﺳﻄﺢ 5 % ﻣﯽ ﺗﻮاﻧﺪ در ﺑﻬﺒﻮد اﮐﺜﺮ وﯾﮋﮔﯽ ﻫﺎي ﺣﺴﯽ ﻧﻘﺶ ﻣﺆﺛﺮﺗﺮي داﺷﺘﻪ ﺑﺎﺷﺪ. ﻣﺎﮐﺎروﻧﯽ داراي 5 % آرد داﻧﻪ ﻋﺪس ﺑﻪ ﻟﺤﺎظ دارا ﺑﻮدن ﺧﻮاص ﺷﯿﻤﯿﺎﯾﯽ، ﭘﺨﺖ و وﯾﮋﮔﯽﻫﺎي ﺣﺴﯽ ﻣﻄﻠﻮبﺗﺮ ﭘﯿﺸﻨﻬﺎد ﻣﯽﺷﻮد.

Recently increasing the nutritional value of spaghetti is significantly important. Lentils are a good source of nutrients and protein. They contain high levels of vitamins and have antioxidant properties. In this work, spaghetti was made from semolina, containing 5%, 10%, 15% lentil flour. Rheological, chemical, cooking and sensory characteristics were measured. Rheological evaluations showed that by increasing the lentil, content of dough stability, starch gelatinization, the stability of the hot –formed gel, starch retrogradation, gluten strength increased. According to chemical analysis of spaghetti, increasing the level of lentil improved protein and fibre contents but moisture content did not changed significantly. Also by increasing the lentil, content of ash were increased. Results showed that the addition of lentil flour increased cooking time and cooking loss. Sensorial evaluation showed that the spaghetti enriched with lentil flour up to 5% had very good quality and this blend can successfully be used in nutritionally valuable spaghetti formulation.