Функциональные, питательные и органолептические свойства хлеба из смешанной муки из пшеницы-моркови-фиников (Phoenix dactylifera L.)

В данном исследовании изучали функциональные, пищевые и органолептические свойства хлеба, изготовленного из смешанной муки из пшеницы-моркови-фиников. Корнеплоды моркови и плоды фиников были переработаны в муку. Пшеничную муку заменяли морковной мукой в возрастающем количестве (0–25 %), тогда как количество финиковой муки было зафиксировано на уровне 10 %, что дало четыре рецептуры смешанной муки (пшеница/морковь/финики: 80/10/10, 75/15/10, 70/20/10 и 65/25/10). Пшеничная мука (100/0/0) использовалась в качестве контроля. Были изготовлены образцы хлеба из каждой смешанной муки и контрольной муки (100 % пшеничная мука). Изучали функциональные свойства муки, а также физические свойства, приблизительный химический состав и органолептические свойства образцов хлеба, используя стандартные методы. Результаты анализа функциональных свойств муки показали снижение насыпной плотности (0,82–0,65 г/см³) и индекса набухания (7,45–4,45), наряду с повышением маслопоглощающей способности (0,77–1,31 г/г) и водопоглощающей способности (4,60–6,60 г/г) при более высоком уровне введения моркови. В образцах хлеба были понижены такие физические свойства как высота буханки с 10,95 до 3,95 см, объем буханки с 4,73 до 2,47 cm³, удельный объем с 1,10 до 0,48 см³/г, в то время как вес буханки увеличился с 231,9 до 241,9 г при увеличении доли морковной муки. Анализ приблизительного химического состава образцов хлеба показал повышение содержания влаги (21,45–29,95 %), клетчатки (0,14–0,63 %) и золы (0,15–1,70 %) с одновременным снижением белка (15,35–8,45 %) и жира (6,76–3,54 %) по мере увеличения доли морковной муки. При органолептическом анализе образец хлеба 80/10/10 получил наивысшую оценку общей приемлемости (8,60), тогда как более высокие уровни замены существенно снижали предпочтение.

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