UTICAJ ASKORBINSKE KISELINE I ŠEĆERA NA FIZIČKA, TEKSTURNA I SENZORNA SVOJSTVA MEŠANIH PŠENIČNO-KUKURUZNIH HLEBOVA

  • Marijana Simic Maize Research Institute Zemun Polje
Ključne reči: obojeni kukuruz, pečenje hleba, teksturna svojstva, senzorna svojstva, askorbinska kiselina, šećer

Sažetak


U ovom radu, ispitivan je zajednički uticaj brašna kukuruza različite boje zrna, askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanog pšenično-kukuruznog hleba. Smeša brašna je pripremljena od 70% pšeničnog brašna i 30% brašna dobijenog od različito obojenog kukuruznog zrna – svetlo plavog, plavog, crvenog i žutog. Izvršena je i hemijska karakterizacija pšenično-kukuruznih smeša brašna. U pšenično-kukuruznim smešama brašna određen je sadržaj ukupnih fenola, flavonoida, antocijana, fenolnih kiselina i antioksidativni kapacitet. Ukupno je pripremljeno 12 hlebova, od kojih su četiri bila kontrolna, četiri sa askorbinskom kiselinom i četiri hleba sa askorbinskom kiselinom i šećerom. Sadržaj ukupnih fenolnih jedinjenja pokazao je jasne razlike između svih pšenično-kukuruznih smeša brašna. Sadržaj antocijana je u smešama pšenično-kukuruznog brašna imao sledeći opadajući redosled: smeša sa plavim kukuruzom>crvenim kukuruzom>svetlo plavim kukuruzom, dok u smeši pšeničnog brašna i brašna žutog kukuruza antocijani nisu detektovani. Rezultati su pokazali da je dodatak askorbinske kiseline (0,025%) i šećera (5%) negativno uticao na zapreminu kao i na specifičnu zapreminu mešanih pšenično-kukuruznih hlebova. Analiza teksture je pokazala da dodatak askorbinske kiseline u količini od 0,025% nije uticao na elastičnost, kohezivnost i elastičnost sredine hleba, ali je povećao tvrdoću sredine. Međutim, mešani pšenično-kukuruzni hlebovi sa dodatkom askorbinske kiseline i askorbinske kiseline i šećera, su pokazali kompaktniju strukturu sa većim brojem pora. Uzorci hleba sa askorbinskom kiselinom i šećerom u ispitivanim dozama imali su najmanju elastičnost, što ukazuje na krtost i odražava se na mrvljenje hleba prilikom sečenja. Rezultati senzorne analize pokazali su da je dodatak askorbinske kiseline i šećera generalno imao pozitivan uticaj na ispitivana senzorna svojstva.

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