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2013, vol. 17, br. 3, str. 120-123
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Ispitivanje fizičkih, hemijskih, reoloških i termo-mehaničkih svojstava različitih sorti obične heljde (Fagopyrum esculentum Moench)
Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench)
aInstitut za prehrambene tehnologije, Novi Sad bUniverzitet u Novom Sadu, Poljoprivredni fakultet, Departman za ratarstvo i povrtarstvo
e-adresa: bojana.filipcev@fins.uns.ac.rs
Projekat: Novi proizvodi cerealija i pseudocerealija iz organske proizvodnje (MPNTR - 46005)
Sažetak
U cilju povećanja i unapređenja upotrebe obične heljde (Fagopyrum esculentum Moench) u raznim prehrambenim proizvodima, potrebno je bolje razumevanje njenog uticaja na senzorna i teksturna svojstva proizvoda. Ispitivanje fizičkih, reoloških i termomehaničkih svojstava testa od heljdinog brašna može da doprinese boljem razumevanju ovih uticaja. U ovom radu, ispitivan je set od 9 sorti heljde gajenih tokom 2010. god. u pogledu njihovog hemijskog sastava, fizičkih, reoloških i termo-mehaničkih osobina. Reološke i termo-mehaničke analize su pokazale da postoji značajna pozitivna korelacija (+0.73) između maksimalnog otpora testa i 'set back' vrednosti dok je korelacija sa rastegljivošću bila negativna (-0.83). Veća 'set back' vrednost može da ukaže na veću sposobnost retrogradacije skroba i samim tim povećanu tvrdoću proizvoda koja je nepoželjna. Prema tome, može se očekivati da će sorte heljde koje imaju tendenciju da formiraju tvrđa, žilavija i manje rastegljiva testa, pogoršavati teksturu onih proizvoda kod kojih je mekoća zahtev kvaliteta. Sadržaj skroba je pozitivno uticao na vrednosti maksimalnog viskoziteta tokom kuvanja i na opseg želatinizacije skroba pokazujući da su sorte heljde sa većim sadržajem skroba dale viskoznije i stabilnije gelove. Zanimljivo je da je rastegljivost testa bila obrnuto proporcionalna sadržaju skroba. Proteini heljde nisu doprineli povećanju stabiliteta testa. Istovremeno, veći sadržaj celuloze je doprinosio jačem slabljenju testa na početku zagrevanja i smanjenju elastičnosti testa. Ovi podaci ukazuju da proteini, skrob i celuloza u heljdinom brašnu predstavljaju važne faktore koji mogu da utiču na teksturna svojstva proizvoda.
Abstract
In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability. Analysis of waterholding, pasting and rheological properties of buckwheat dough is important in revealing this impact. In this study, a set of nine buckwheat cultivars collected during 2010 growing season was evaluated for physical properties, chemical composition, rheological and pasting properties. Rheological and thermo-mechanical analyses showed that dough set back was significantly positively (+0.73) correlated to maximal resistance but negatively (-0.83) to dough extensibility. Greater setback may indicate higher starch retrogradation and thus enhanced hardness in product which is undesirable. Therefore, buckwheat cultivars that tend to form harder, more resistant and less extensible doughs might be expected to diminish product textural characteristics. The starch content of buckwheat flour was positively correlated to maximal torque during heating and starch gelation range indicating that higher starch content gave viscous and more stable gels. Interestingly, dough extensibility was significantly negatively correlated to starch content. The buckwheat proteins did not contribute to dough stability. Moreover, higher cellulose content in buckwheat flour contributed to enhanced dough weakening at the beginning of heating and reduced elasticity. This suggests that protein, starch and cellulose in buckwheat flour are important factors that might affect texture properties.
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