پایداری اکسایشی روغن‌های سبوس برنج، ذرت، کانولا، آفتابگردان و سویا در فرآیند پخت و نگه‌داری نان
محورهای موضوعی :
علوم و صنایع غذایی
نجمه جهانی
1
(دانش‌آموخته کارشناسی‌ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات آیت‌الله آملی، دانشگاه آزاد اسلامی، آمل، ایران)
جمشید فرمانی
2
(استادیار گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران)
تاریخ دریافت : 1393/07/19
تاریخ پذیرش : 1394/10/10
تاریخ انتشار : 1394/11/01
کلید واژه:
پایداری اکسایشی,
شاخص‌های پایداری اکسیداتیو,
نان بروتشن,
چکیده مقاله :
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 روغن های سبوس برنج، ذرت، کانولا، آفتابگردان و سویا در شرایط پخت و نگه‌داری نان بروتشن بررسی شد. فرایند پخت نان باعث افزایش معنی دار (05/0>p) در میزان شاخص های اکسایشی از قبیل عدد پراکسید، آنیزیدین، توتوکس و تیوباربیتوریک اسید و درصد اسیدهای چرب آزاد شد. با این حال، نگه‌داری نان ها به مدت شش روز در دمای محیط تأثیری بر میزان این شاخص ها نداشت. به‌طور کلی مقدار این شاخص ها 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. روغن های خالص نگه‌داری شده در شرایط شبیه‌سازی پخت و نگه‌داری، کیفیت اکسایشی مشابه با آن‌چه در نان ها مشاهده شد، داشتند. این موضوع به معنی عدم تأثیر ترکیبات موجود در نان بر پایداری اکسایشی روغن های آن می‌باشد. نان حاوی روغن سبوس برنج از نظر ارزیابی حسی نیز امتیاز بیشتری کسب کرد که البته در تطابق با وضعیت بهتر شاخص های اکسایشی آن بود.
چکیده انگلیسی:
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.
منابع و مأخذ:
Amendola, J. and Rees, N. (2003). The Baker’s Manual: 150 Master Formulas for Baking. John Wiley & Sons, New Jersey, USA, pp. 15-25
AOCS, (1996).Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS press, Champaign, USA.
Delcuratolo, D., Gomes, T., Paradiso, V.M. and Nasti, R. (2008). Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients. Food Chemistry, 106: 222–226.
Farhoosh, R. and Moosavi, M.R. (2008). Carbonyl value in monitoring of the quality of used frying. Analytical Chimica Acta, 617: 18–21.
Farhoosh, R., Niazmand, R., Rezaei, M. and Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal Lipid Science Technology, 110: 587–592.
Ganji, V. and Kies, C. (1993). Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability. Plant Foods for Human Nutrition, 44: 97–103.
Ghanbari, M. and Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: an Iranian leavened flat bread. Journal of Agricultural Science and Technology, 15: 545–555.
Gokmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z. and Shimoni, E. (2011). Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering, 105: 585–591.
Hall, C. and Tulbek, M. C. (2008). Omega-3-enriched bread, in Hamaker, B. (Editor) Technology of functional cereal products, CRC Press, Boca Raton, USA, pp. 362-387.
Henna Lu F.S. and. Norizah M.H. (2011). Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread. Journal of Food Processing and Preservation, 35: 596–604.
Jensen, S., Oestdal, H., Clausen, M.R., Andersen, M.L. and Skibsted, L.H. (2011a). Oxidative stability of whole wheat bread during storage. LWT-Food Science and Technology, 44: 637–642.
Jensen, S., Oestdal, H., Skibsted, L.H., Larsen, E. and Thyboc, A.K. (2011b). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. Journal of Cereal Science, 53: 259–268.
Kim, H.J. and Min, D.B. (2008). Chemistry of lipid oxidation, In: Akoh, C.C. and Min, D.B. (Editors), Food Lipids: Chemistry, Nutrition, and Biotechnology, CRC Press, Boca Raton, USA, pp. 299–320.
Kirk, R.S., Sawyer, R. and Egan, H. (1999). Pearson’s Composition and Analysis of Foods.Longman Group, UK, pp. 121-132.
Krishna, A.G., Khatoon, S. and Babylatha, R. (2005). Frying performance of processed rice bran oils. Journal of Food Lipids, 12(1): 1–11.
O'Brien, R.D. (2004). Fats and Oils: Formulating and Processing for Applications, CRC Press, Boca Raton, USA, pp. 176–234.
Pokorny, J. and Parkányiová, L. (2003). Plant lipids and oils, In: Sikorski, Z.E. and Kolakowska, A. (Editors), Chemical and Functional Properties of Food Lipids, CRC Press, Boca Raton, USA, pp. 205–220.
Sidwell, C.G., Salwin, H., Benca, M. and Mitchel, J.H. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of Oil and Fat Industries, 31: 603–606.
Skrbic, B. and Filipce V.B. (2008). Nutritional and sensory evaluation of wheat breads supplemented with oleic – rich sunflower seed. Food Chemistry, 108: 119–129.
Vulice, I.R., Abdel, E.S., Mittal, G.S. and Lu, X. (2004). Quality and storage life of par-baked frozen breads, LWT- Food Science and Technology, 37: 205–213.
Wai, W.T., Saad, B. and Lim, B.P. (2009). Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. Food Chemistry, 113: 285–290.
Williams, T. and Pullen, G. (2007). Functional ingredients, in Cauvain, S.P. and Young, L.S. (Editors) Technology of Breadmaking, Springer, New York, USA, pp. 51–92.
Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. and Lui, F. (2010). Oxidative stability of sunflower oil supplement with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118: 656–662.
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Amendola, J. and Rees, N. (2003). The Baker’s Manual: 150 Master Formulas for Baking. John Wiley & Sons, New Jersey, USA, pp. 15-25
AOCS, (1996).Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS press, Champaign, USA.
Delcuratolo, D., Gomes, T., Paradiso, V.M. and Nasti, R. (2008). Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients. Food Chemistry, 106: 222–226.
Farhoosh, R. and Moosavi, M.R. (2008). Carbonyl value in monitoring of the quality of used frying. Analytical Chimica Acta, 617: 18–21.
Farhoosh, R., Niazmand, R., Rezaei, M. and Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal Lipid Science Technology, 110: 587–592.
Ganji, V. and Kies, C. (1993). Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability. Plant Foods for Human Nutrition, 44: 97–103.
Ghanbari, M. and Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: an Iranian leavened flat bread. Journal of Agricultural Science and Technology, 15: 545–555.
Gokmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z. and Shimoni, E. (2011). Development of functional bread containing nanoencapsulated omega-3 fatty acids. Journal of Food Engineering, 105: 585–591.
Hall, C. and Tulbek, M. C. (2008). Omega-3-enriched bread, in Hamaker, B. (Editor) Technology of functional cereal products, CRC Press, Boca Raton, USA, pp. 362-387.
Henna Lu F.S. and. Norizah M.H. (2011). Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread. Journal of Food Processing and Preservation, 35: 596–604.
Jensen, S., Oestdal, H., Clausen, M.R., Andersen, M.L. and Skibsted, L.H. (2011a). Oxidative stability of whole wheat bread during storage. LWT-Food Science and Technology, 44: 637–642.
Jensen, S., Oestdal, H., Skibsted, L.H., Larsen, E. and Thyboc, A.K. (2011b). Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste. Journal of Cereal Science, 53: 259–268.
Kim, H.J. and Min, D.B. (2008). Chemistry of lipid oxidation, In: Akoh, C.C. and Min, D.B. (Editors), Food Lipids: Chemistry, Nutrition, and Biotechnology, CRC Press, Boca Raton, USA, pp. 299–320.
Kirk, R.S., Sawyer, R. and Egan, H. (1999). Pearson’s Composition and Analysis of Foods.Longman Group, UK, pp. 121-132.
Krishna, A.G., Khatoon, S. and Babylatha, R. (2005). Frying performance of processed rice bran oils. Journal of Food Lipids, 12(1): 1–11.
O'Brien, R.D. (2004). Fats and Oils: Formulating and Processing for Applications, CRC Press, Boca Raton, USA, pp. 176–234.
Pokorny, J. and Parkányiová, L. (2003). Plant lipids and oils, In: Sikorski, Z.E. and Kolakowska, A. (Editors), Chemical and Functional Properties of Food Lipids, CRC Press, Boca Raton, USA, pp. 205–220.
Sidwell, C.G., Salwin, H., Benca, M. and Mitchel, J.H. (1954). The use of thiobarbituric acid as a measure of fat oxidation. Journal of Oil and Fat Industries, 31: 603–606.
Skrbic, B. and Filipce V.B. (2008). Nutritional and sensory evaluation of wheat breads supplemented with oleic – rich sunflower seed. Food Chemistry, 108: 119–129.
Vulice, I.R., Abdel, E.S., Mittal, G.S. and Lu, X. (2004). Quality and storage life of par-baked frozen breads, LWT- Food Science and Technology, 37: 205–213.
Wai, W.T., Saad, B. and Lim, B.P. (2009). Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. Food Chemistry, 113: 285–290.
Williams, T. and Pullen, G. (2007). Functional ingredients, in Cauvain, S.P. and Young, L.S. (Editors) Technology of Breadmaking, Springer, New York, USA, pp. 51–92.
Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. and Lui, F. (2010). Oxidative stability of sunflower oil supplement with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118: 656–662.
