پایداری اکسایشی روغن‌های سبوس برنج، ذرت، کانولا، آفتابگردان و سویا در فرآیند پخت و نگه‎داری نان

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات آیت‌الله آملی، دانشگاه آزاد اسلامی، آمل، ایران

2 استادیار گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

چکیده

اکسیداسیون لیپیدهای نان طی فرایند پخت و نگه‌داری، ارزش تغذیه‌ای فرآورده را کاهش داده و باعث تشکیل طعم و بوی نامطلوب می‌شود. در این تحقیق پایداری اکسایشی روغن­های سبوس برنج، ذرت، کانولا، آفتابگردان و سویا در شرایط پخت و نگه‌داری نان بروتشن بررسی شد. فرایند پخت نان باعث افزایش معنی­دار (05/0>p) در میزان شاخص­های اکسایشی از قبیل عدد پراکسید، آنیزیدین، توتوکس و تیوباربیتوریک اسید و درصد اسیدهای چرب آزاد شد. با این حال، نگه‌داری نان­ها به مدت شش روز در دمای محیط تأثیری بر میزان این شاخص­ها نداشت. به‌طور کلی مقدار این شاخص­ها در نان حاوی روغن سبوس برنج کمتر از سایر نان‌ها بود، که این به‌معنی پایداری اکسایشی بیشتر آن در فرایند پخت و نگه‌داری نان می‌باشد. روغن­های خالص نگه‌داری شده در شرایط شبیه‌سازی پخت و نگه‌داری، کیفیت اکسایشی مشابه با آن‌چه در نان­ها مشاهده شد، داشتند. این موضوع به معنی عدم تأثیر ترکیبات موجود در نان بر پایداری اکسایشی روغن­های آن می‌باشد. نان حاوی روغن سبوس برنج از نظر ارزیابی حسی نیز امتیاز بیشتری کسب کرد که البته در تطابق با وضعیت بهتر شاخص­های اکسایشی آن بود.

کلیدواژه‌ها


عنوان مقاله [English]

Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread

نویسندگان [English]

  • Najmeh Jahani 1
  • Jamshid Farmani 2
1 M.Sc Graduate in Food Science and Technology, Ayatollah Amoli Science and Research Branch, Islamic Azad University, Amol, Iran
2 Assistant Professor of Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده [English]

Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.  

کلیدواژه‌ها [English]

  • oxidative stability
  • Oxidative stability indices
  • Brotchen bread
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