تأثير الاستبدال الجزئي لدقيق الحنطة السوداء (Fagopyrum esculentum) المنبتة ودقيق الحمص (Cicer arietinum) المنبت على خصائصه الوظيفية

المؤلفون

  • Ola A. Da’na كلية الزراعة_الجامعة الأردنية
  • Ghaith Habashneh كلية الزراعة_الجامعة الأردنية
  • Youngseung Lee Dankook University, Cheonan-si 31116, Republic of Korea https://orcid.org/0000-0001-8542-8724
  • Khalid Al-Ismail كلية الزراعة_الجامعة الأردنية https://orcid.org/0000-0002-7606-3863
  • Mohammed I. Saleh The University of Jordan, 11942, Amman, Jordan https://orcid.org/0000-0002-7263-7065

DOI:

https://doi.org/10.35516/jjas.v19i1.1233

الكلمات المفتاحية:

الخصائص الوظيفية، الحبوب المنبتة، انبات، الحمص، الحنطة السوداء

الملخص

أجريت هذه الدراسة لمعرفة تأثير انبات الحنطة السوداء والحمص على الخصائص الغذائية والفيزيائية الكيميائية. انخفض محتوى الدهن معنويا (P <0.05) بعد إنبات الحنطة السوداء ولكنه زاد معنويا (P <0.05) بعد إنبات الحمص. زاد البروتين، فيتامين ب ₆، الفينولات الكلية ومحتوى الفلافونويد الكلي زيادة معنوية (P <0.05) في المعاملات المنبتة مقارنة بالمعاملات غير المنبتة. كانت سعة الاحتفاظ بالماء أكبر بشكل معنوي (P <0.05) في المعاملات المنبتة والتي يمكن أن تكون مرتبطة بكمية أكبر من البروتينات بعد الإنبات. وبخلاف ذلك، انخفضت سعة الاحتفاظ بالمياه عند 55 درجة مئوية للمعالجات المنبتة والتي يمكن أن تؤدي الى انخفاض قوة الإنتاج عند درجات حرارة اعلى. وقد تلائم نموذج ترقق القص مع مؤشر سلوك التدفق للمعالجات المنبتة وغير المنبتة، علاوة على ذلك، ساهم الانبات ايضا في انخفاض لزوجة اللصق، باستثناء لزوجة الانهيار. ادى استخدام الحنطة السوداء المنبتة والحمص المنبت لاستبدال اجزاء من دقيق القمح الى زيادة معنوية (p<0.05) في التآزر اثناء دورة تجميد واذابة الدقيق، وامتصاص ماء المعكرونة المطبوخة وترشيح المواد الصلبة والتي تعود الى زيادة السكريات الذائبة بعد الانبات وضعف شبكة الغلوتين بسبب اضافة مكونات خالية من الغلوتين.

التنزيلات

بيانات التنزيل غير متوفرة بعد.

السير الشخصية للمؤلفين

Ola A. Da’na، كلية الزراعة_الجامعة الأردنية

Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, 11942, Amman, Jordan

Ghaith Habashneh، كلية الزراعة_الجامعة الأردنية

Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, 11942, Amman, Jordan

Youngseung Lee، Dankook University, Cheonan-si 31116, Republic of Korea

Department of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of Korea

Khalid Al-Ismail، كلية الزراعة_الجامعة الأردنية

Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, 11942, Amman, Jordan

Mohammed I. Saleh، The University of Jordan, 11942, Amman, Jordan

Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, 11942, Amman, Jordan

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التنزيلات

منشور

2023-03-01

كيفية الاقتباس

Da’na, O. A. ., Habashneh, G. ., Lee, Y., Al-Ismail, K., & Saleh, M. I. . (2023). تأثير الاستبدال الجزئي لدقيق الحنطة السوداء (Fagopyrum esculentum) المنبتة ودقيق الحمص (Cicer arietinum) المنبت على خصائصه الوظيفية. المجلة الأردنية في العلوم الزراعية, 19(1), 40–55. https://doi.org/10.35516/jjas.v19i1.1233

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