UTICAJ ASKORBINSKE KISELINE I ŠEĆERA NA FIZIČKA, TEKSTURNA I SENZORNA SVOJSTVA MEŠANIH PŠENIČNO-KUKURUZNIH HLEBOVA
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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Hu, Q.-P., & Xu, J.-G. (2011). Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. Journal of Agricultural and Food Chemistry, 59, 2026-2033. https://doi.org/10.1021/jf104149q
Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V., & Žilić, S. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. International Journal of Food Science and Technology, 50, 2236-2245. https://doi.org/10.1111/ijfs.12894
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Kamoto R. J., Kasapila W. & Tinna A. N. M. (2018). Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread. Food & Nutrition Research, 62, 1341. https://doi.org/10.29219/fnr.v62.1341
Khalil, A. H., Mansour, E. H., & Dawoud, F. M. (2000). Influence of malt on rheological and baking properties of wheat-cassava composite flours. LWT - Food Science and Technology, 33, 159-164. https://doi.org/10.1006/fstl.1999.0629
Koehler, P., (2003). Effect of ascorbic acid in dough: reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. Journal of Agricultural and Food Chemistry, 51, 4954-4959. https://doi.org/10.1021/jf026061t
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