بررسی اثر شیرین بیان بر خواص فیزیکوشیمیایی و حسی کوکی بدون گلوتن حاوی آرد ارزن و سویا

ﺑﯿﻤﺎری ﺳﻠﯿﺎک ﻧﻮﻋﯽ ﺑﯿﻤﺎری ﺧﻮد اﯾﻤﻨﯽ اﺳﺖ ﮐﻪ در اﻓﺮاد ﻣﺴﺘﻌﺪ ژﻧﺘﯿﮑﯽ رخ ﻣﯽ دﻫﺪ و ﻣﺼﺮف ﮔﻠﻮﺗﻦ ﻣﻨﺠﺮ ﺑﻪ آﺳﯿﺐ در روده ﮐﻮﭼﮏ ﻣﯽ ﺷﻮد. ﺗﻮﻟﯿﺪ ﻓﺮآورده ﻫﺎی ﺑﺪون ﮔﻠﻮﺗﻦ ﺑﺮای اﯾﻦ ﺑﯿﻤﺎران اﻫﻤﯿﺖ وﯾﮋه ای دارد. ﺑﻨﺎﺑﺮاﯾﻦ در اﯾﻦ ﻣﻄﺎﻟﻌﻪ ، ﻣﺎ ﮐﻮﮐﯽ ﻫﺎی ﻓﺎﻗﺪ ﮔﻠﻮﺗﻦ ﺣﺎوی ارزن ، ﺳﻮﯾﺎ و آرد ﺑﺮﻧﺞ را ﺑﺮای ﺑﯿﻤﺎران ﺳﻠﯿﺎک ﻣﻌﺮﻓﯽ ﮐﺮدﯾﻢ. ﻫﻤﭽﻨﯿﻦ ﺑﺮای ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮل رژﯾﻤﯽ وﮐﻢ ﮐﺎﻟﺮی ﺑﺮای ﺑﯿﻤﺎران ﻣﺒﺘﻼ ﺑﻪ دﯾﺎﺑﺖ، ﮐﻮﮐﯽ ﻫﺎ ﺑﺎ ﻋﺼﺎره ﺷﯿﺮﯾﻦ ﺑﯿﺎن ﻏﻨﯽ ﺳﺎزی ﺷﺪﻧﺪ. ﮐﻮﮐﯽ ﻫﺎی ﻓﺎﻗﺪ ﮔﻠﻮﺗﻦ ﺑﻪ ﺻﻮرت ﺗﯿﻤﺎر ﺷﺎﻫﺪ (0 درﺻﺪ ﺷﯿﺮﯾﻦ ﺑﯿﺎن)، ﺗﯿﻤﺎر 1 (0/2 درﺻﺪ ﺷﯿﺮﯾﻦ ﺑﯿﺎن)، ﺗﯿﻤﺎر 2 (0/3 درﺻﺪ ﺷﯿﺮﯾﻦ ﺑﯿﺎن ) و ﺗﯿﻤﺎر 3 (0/4 درﺻﺪ ﺷﯿﺮﯾﻦ ﺑﯿﺎن) ﺗﻬﯿﻪ و ﻣﻮرد ﻣﻄﺎﻟﻌﻪ ﻗﺮار ﮔﺮﻓﺖ . آﻧﺎﻟﯿﺰ آﻣﺎری داده ﻫﺎی ﺑﻪ دﺳﺖ آﻣﺪه از ﭘﺎراﻣﺘﺮﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ ﻧﺸﺎن داد ﮐﻪ ﺟﺎﯾﮕﺰﯾﻦ ﮐﺮدن ﺷﮑﺮ ﺑﺎ ﭘﻮدر ﺷﯿﺮﯾﻦ ﺑﯿﺎن، ﺗﺎﺛﯿﺮ ﻣﻌﻨﺎداری در ﻣﻘﺪار ph، رﻃﻮﺑﺖ، ﺧﺎﮐﺴﺘﺮ ﻧﺎﻣﺤﻠﻮل در اﺳﯿﺪ، ﭘﺮوﺗﺌﯿﻦ، ﻗﻨﺪ، ﭼﺮﺑﯽ و ﭘﺮاﮐﺴﯿﺪ ﺗﯿﻤﺎرﻫﺎ داﺷﺖ (0.05 > p). ﻧﺘﺎﯾﺞ ﺑﺪﺳﺖ آﻣﺪه از ارزﯾﺎﺑﯽ ﺣﺴﯽ ﺗﯿﻤﺎرﻫﺎی ﻣﻮرد ﻣﻄﺎﻟﻌﻪ ﻧﺸﺎن داد ﺗﯿﻤﺎر 1 از ﻧﻈﺮ ﭘﺬﯾﺮش ﮐﻠﯽ ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داده اﺳﺖ و ﺑﻪ ﻋﻨﻮان ﺑﻬﺘﺮﯾﻦ ﺗﯿﻤﺎر اﻧﺘﺨﺎب ﺷﺪ.

Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of glutenfree cookie containing millet and soy flour

Digestive diseases are very important among human societies, especially in developing countries. One of these diseases is celiac disease. Gastrointestinal diseases are of great importance in human societies, especially in developing countries. One of these diseases is celiac disease. It is a gastrointestinal autoimmune disease caused by the digestion of gluten in people who are genetically predisposed. Consumption of gluten by patients with celiac disease causes inflammation of the small intestine and destruction of intestinal villi, which leads to the absorption of several important nutrients, including iron, folic acid, calcium and fatsoluble vitamins. The only effective treatment for celiac patients is to use a glutenfree diet throughout the patientchr(chr('39')39chr('39'))s life. As a result, the production of glutenfree products is of particular importance to these patients. In this study, the use of glutenfree soybean, millet, and rice flours to produce the glutenfree product for celiac patients and enrichment with Glycyrrhiza glabra to produce a dietary and lowcalorie product for diabetic patients was considered. Glutenfree cookies were prepared as treatment control (0% Glycyrrhizia glabra), treatment 1 (0.2% Glycyrrhizia glabra), treatment 2 (0.3% Glycyrrhizia glabra) and treatment 3 (0.4% Glycyrrhizia glabra). Statistical analysis of data obtained from chemical parameters showed that sugar substitution with licorice powder had a significant effect on pH, moisture, insoluble ash in acid, protein, sugar, fat and peroxide treatments (P <0.05). The results of sensory analysis also showed that treatments 1 had the best overall acceptance and it was chosen as the best treatment