تاثیر استفاده از فیبر بامبو و صمغ گوار بر ویژگی های فیزیکی شیمیایی، رئولوژیکی، ماندگاری و ارگانولپتیکی نودل فوری

زمینه مطالعاتی: شاخه های بامبو دارای کالری کم و فیبر رژیمی بالایی هستند. ارزش تغذیه ای شاخه های بامبو شامل پروتئین، اسیدهای آمینه، مواد معدنی، چربی، قند و فیبر هستند. هدف: هدف از این پژوهش تاثیر استفاده از فیبر بامبو و صمغ گوار بر ویژگی های فیزیکی شیمیایی، رئولوژیکی، ماندگاری و ارگانولپتیکی نودل می باشد. روش کار: اثر سطوح مختلف صمغ گوار 0.3 و 0.5 درصد و فیبر بامبو 5،10،15 و 20 درصد بررسی گردید. در روز اول تولید ویژگی های فیزیکی شیمیایی خاکستر، چربی، پروتئین، ویسکوزیته و ph و آزمون های حسی فرآورده نهایی شامل بافت، رنگ، طعم، بو و پذیرش کلی بررسی شد. همچنین عدد پراکسید و اسیدیته در روز اول تولید و در مدت زمان نگهداری90 و 180روز پس از تولید نودل، با استفاده ار نرم افزار spss مورد ارزیابی قرار گرفت. نتایج: نتایج نشان داد افزودن فیبر بامبو و صمغ گوار باعث افزایش معنی دار (p<0.05) میزان خاکستر و ویسکوزیته در تیمارهای نودل گردید. ولی میزان ph و پروتئین در تیمارها کاهش (p<0.05) یافت و بر میزان چربی تیمار ها تاثیر معنی داری (p>0.05) نداشت. همچنین میزان پراکسید و اسیدیته در روز اول تولید تیمارها کاهش معنی دار(p>0.05) داشتند. در طی مدت زمان نگهداری تیمارها، میزان پراکسید و اسیدیته کمی افزایش یافتند، ولی به دلیل خاصیت آنتی اکسیدانی فراوان فیبر بامبو، در تیمارهای حاوی فیبر بامبو کمتر از تیمار شاهد بدست آمد. از لحاظ امتیازات حسی تاثیر معنی داری بر روی میزان بو و پذیرش کلی نداشتند. طعم، رنگ و بافت تیمارها به طور معنی داری امتیاز بیشتری نسبت به تیمار شاهد دریافت کردند. نتیجه گیری نهایی: افزودن فیبر بامبو و صمغ گوار باعث بهبود خصوصیات فیزیکی شیمیایی و حسی در تیمارهای نودل شد. تیمارهای حاوی 10 و15 درصد فیبر بامبو و 0.5درصد صمغ گوار، به عنوان تیمار های برتر معرفی گردید.

Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles

Introduction: The nutritional trend of the food industry in recent years has created new challenges in the design and formulation of new food products and products with medicinal properties. In other words, today, consumers prefer foods that, in addition to being safe for them, also have nutritional benefits. Noodles are a grainbased product, including noodles, and can be used as an instant food. . The aim of this study was to produce noodles using bamboo fiber and guar gum and the physicochemical, textural and sensory properties of the samples were evaluated.materials and methods: The materials used in this research are wheat flour, frying oil, bamboo fiber, salt, food additives, guar gum, and water. The equipment used in this research includes: mixer, feeder, roller, steam oven, molds, fryer tank, cannibal, cooling and packaging. In this study, the effect of different levels of guar gum 0.3 and 0.5% and bamboo fiber 15, 10, 5 and 20% on physicochemical properties on the first day of production (ash, fat, protein, viscosity and pH) and sensory tests of the final product (texture, Color, taste, smell and general acceptance) and (peroxide number and acidity) on the first day of production and shelf life (90 and 180 days) after noodle production were evaluated using SPSS software. To make noodles, first pour wheat flour and bamboo fiber with a 90 micron mesh into the mixer and add salt, sodium polyphosphate water, potassium carbonate and guar gum and mix thoroughly to obtain a uniform dough. The dough turns into a thin sheet of dough after passing through two parallel rotating rollers. A thin sheet of dough is cut immediately after passing through a grater or stringer. The filaments are passed through a steam tunnel for 15 minutes at 90100 ° C to be steamed. Then, after cutting and placing in the mold, the noodle noodles are immersed, fried and dried for 15 minutes in a hot oil tank at a temperature of 130160 ° C. In the frying process, the humidity of the noodles is reduced from 3035% to 25%, the noodles are cooled after frying and passing through the cooling tunnel. Then it is packed with spices in various flavors in weights of 50 to 100 grams. Storage conditions: Noodles packed in a cool dry place at room temperature (temperature less than 25 ° C). The treatments used in this study include 9 treatments. T1 treatment containing wheat flour without guar gum and bamboo fiber (control treatment), T2 treatment containing 0.3% guar gum and 5% bamboo fiber replacing wheat flour, T3 treatment containing 0.5% guar gum and 5% alternative bamboo fiber Wheat flour, T4 treatment contains 0.3% guar gum and 10% bamboo fiber instead of wheat flour, T5 treatment contains 0.5% guar gum and 10% bamboo fiber replaces wheat flour, T6 treatment contains 0.3% guar gum and 15% Bamboo fiber replaces wheat flour, T7 treatment contains 0.5% guar gum and 15% bamboo fiber replaces wheat flour, T8 treatment contains 0.3% guar gum and 20% bamboo fiber replaces wheat flour and T9 treatment contains 0.5% gum Guar and 20% bamboo fiber instead of wheat flour were examined.Results and discussion: In this study, the effect of different levels of guar gum (0.3 and 0.5%) and bamboo fiber (5, 10, 15 and 20%) on physicochemical, rheological, shelf life and organoleptic properties on the first day of production including (ash, fat, Protein, viscosity and pH) and sensory tests of the final product (texture, color, taste, odor and general acceptance) by fivepoint hedonic method and (peroxide number and acidity) at intervals of the first day of production, 90 and 180 days after Noodle production was analyzed using SPSS software version 24. Differences between treatments in Duncan multiple test were evaluated at a significant level of 95% confidence (p <0.05). Evaluation revealed different characteristics of noodles. Addition of bamboo fiber and guar gum to the noodle formulation caused a significant increase (p <0.05) in ash content, viscosity of different noodle treatments, also increasing the amount of bamboo fiber significantly reduced the pH and protein of noodle treatments, but the effect of guar gum significantly Was not (p> 0.05). Addition of bamboo fiber and guar gum had no significant effect (p> 0.05) on fat content. Increasing the amount of bamboo fiber and guar gum decreased the amount of peroxide and acidity in noodle samples on the first day of production. During the storage period of treatments (on days 90 and 180) after production, caused a significant increase in peroxide and acidity in noodle samples. In treatments containing higher amounts of bamboo fiber and guar gum peroxide and acidity was lower than the control treatment, in terms of sensory scores, the results showed that the addition of bamboo fiber and guar gum did not have a significant effect on odor and overall acceptance. But the taste, color and texture of the product received significantly more points. The results showed that the addition of bamboo fiber and guar gum improved physicochemical and sensory properties in noodle treatments. Addition of bamboo fiber up to 10 and 15% with 0.5% guar gum can be introduced as superior treatments compared to the control treatment and treatments containing 5 and 20% bamboo fiber and 0.3% guar gum.Conclusion: The results showed that the addition of bamboo fiber and guar gum improved physicochemical and sensory properties in noodle treatments. Addition of bamboo fiber up to 10 and 15% with 0.5% guar gum can be introduced as superior treatments compared to the control treatment and treatments containing 5 and 20% bamboo fiber and 0.3% guar gum. Keywords: Noodles, Bamboo fiber, Guar gum