اثر استفاده از آرد چیا بر ویژگی‌های تکنولوژیکی و تغذیه‌ای نان حجیم بدون گلوتن

اﺳﺘﻔﺎده از داﻧﻪ ﭼﯿﺎ در ﻣﺤﺼﻮﻻت ﻧﺎﻧﻮاﯾﯽ ﻋﻼوه ﺑﺮ اﻓﺰاﯾﺶ ارزش ﺗﻐﺬﯾﻪ ای اﯾﻦ ﻣﺤﺼﻮﻻت ﻣﯽﺗﻮاﻧﺪ ﺑﻪ ﻋﻨﻮان ﻫﯿﺪروﮐﻠﻮﺋﯿﺪ وﺟﺎﯾﮕﺰﯾﻦ ﮔﻠﻮﺗﻦ در ﻣﺤﺼﻮﻻت ﺑﺪون ﮔﻠﻮﺗﻦ ﻋﻤﻞ ﻧﻤﺎﯾﺪ.ﻫﺪف از این ﭙﮋوﻫﺶ ﺑﺮرﺳﯽ اﻣﮑﺎن اﺳﺘﻔﺎده ازآردداﻧﻪ ﭼﯿﺎ )در ﻣﻘﺎدﯾﺮ 3، 6، 9 و 12 درﺻﺪ وزﻧﯽ/وزﻧﯽ آرد( ﺑﻪ ﻋﻨﻮان اﻓﺰودنی ﻔﺮاﺳﻮدﻣﻨﺪ در ﺗﻮﻟﯿﺪﻧﺎن حجیم ﺒﺪون ﮔﻠﻮﺗﻦ و ﺑﺮرﺳﯽ ﺗﺄﺛﯿﺮ آن ﺑﺮ وﯾﮋﮔﯽ های ﺘﮑﻨﻮﻟﻮژﯾﮑﯽ(ﺣﺠﻢ، ﺳﻔﺘﯽ ﺑﺎﻓﺖ، ﺗﺨﻠﺨﻞ و ﺷﺎﺧﺺﻫﺎی رﻧﮕﯽ)، ﺗﻐﺬﯾﻪای (ﭘﺮوﺗﺌﯿﻦ، ﭼﺮﺑﯽ، ﻓﯿﺒﺮ، ﺧﺎﮐﺴﺘﺮ، ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ، ﺗﺮﮐﯿﺒﺎت ﻓﻼوﻧﻮﺋﯿﺪی و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ) و ﺣﺴﯽ ﻧﺎن ﺑﺪون ﮔﻠﻮﺗﻦ ﺑﻮد. اﻓﺰاﯾﺶ درﺻﺪ آرد ﭼﯿﺎ ﺑﺎﻋﺚ ﺑﻬﺒﻮد وﯾﮋﮔﯽﻫﺎی ﮐﯿﻔﯽ ﻧﻈﯿﺮ ﺣﺠﻢ، ﺣﺠﻢ وﯾﮋه و ارﺗﻔﺎع ﻧﺎن ﺷﺪ. ﻧﺎن ﺣﺎوی 12% آرد ﭼﯿﺎ ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪارﺗﺨﻠﺨﻞ و ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار ﺗﺨﻠﺨﻞ را ﻧﺸﺎن داد.ﺑﺎ اﻓﺰاﯾﺶ درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ آرد ﭼﯿﺎ ﻣﻘﺎدﯾﺮ ﺷﺎﺧﺺﻫﺎی رﻧﮕﯽ روﺷﻨﯽ (l) و زردی (b) ﭘﻮﺳﺘﻪ و ﻣﻐﺰ ﻧﺎن ﮐﺎﻫﺶ و ﻣﻘﺪار ﻗﺮﻣﺰی (a) ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﻪﻃﻮر ﻣﻌﻨﯽداری (0.05>p) اﻓﺰاﯾﺶ ﯾﺎﻓﺖ.ﺑﺮاﺳﺎس ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه ﮐﻤﺘﺮﯾﻦ ﺳﻔﺘﯽ ﺑﺎﻓﺖ ﻣﺮﺑﻮط ﺑﻪ ﻧﻤﻮﻧﻪ ﺣﺎوی 12% آرد ﭼﯿﺎ ﺑﻮد و ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﯿﺸﺘﺮﯾﻦ ﺳﻔﺘﯽ را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داد.ﻓﺮﻣﻮﻻﺳﯿﻮنﻫﺎی ﺣﺎوی آرد ﭼﯿﺎ در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ دارای ﻤﻘﺎدﯾﺮ ﭘﺮوﺗﺌﯿﻦ، ﻓﯿﺒﺮ، ﺧﺎﮐﺴﺘﺮ و ﭼﺮﺑﯽ ﺑﺎﻻﺗﺮی ﺑﻮدﻧﺪ. اﻓﺰاﯾﺶ در ﻣﻘﺪار آرد ﭼﯿﺎﻣﻘﺪار ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ، ﻓﻼوﻧﻮﺋﯿﺪی و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻧﺎن را ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداری اﻓﺰاﯾﺶ داد.ﻧﺘﺎﯾﺞ ارزﯾﺎﺑﯽ ﺣﺴﯽ ﻧﺸﺎن داد ﮐﻪ ﭘﺬﯾﺮش ﮐﻠﯽ ﺗﯿﻤﺎرﻫﺎی ﺣﺎوی ﻣﻘﺎدﯾﺮ 9-3% آرد ﭼﯿﺎ در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺑﯿﺸﺘﺮ ﺑﻮد.

Formulation of functional glutenfree bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread

Celiac disease (gluten susceptible enteropathy), is a common disease of the gastrointestinal tract and the only effective treatment is to use a diet free of gluten. The aim of this study was to explore the use of chia flour (3, 6, 9, and 12%) as a functional ingredient in glutenfree (GF) breadmaking and to evaluate its impact on the technological (volume, hardness, porosity and color), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidant activity) and sensory properties of the obtained loaves. Increasing levels of chia supplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of chia powder, the brightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardness values were found in 12% chia bread and control, respectively. Results indicated that breads incorporating chia flour showed higher amounts of protein, fiber, ash and lipid. Increasing levels of chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% chia flours was higher than that of control.