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Study the effect of adding corn starch on some sensory and chemical properties for quick preparation vermicelli (noodles) manufacturer of bean flour

دراسة تأثير إضافة نشاء الذرة في بعض الخصائص الحسية و الكيميائية للشعيرية سريعة التحضير (نودلز) المصنعة من دقيق الفول

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 Publication date 2015
  fields Food Sciences
and research's language is العربية
 Created by Shamra Editor




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Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the addition of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.


Artificial intelligence review:
Research summary
تتناول هذه الدراسة تأثير إضافة نشاء الذرة بنسب مختلفة (5%، 10%، 15%، 20%، 25%) إلى عجينة دقيق الفول بنوعيه (المقشور وغير المقشور) المستخدمة في صناعة الشعيرية سريعة التحضير (النودلز). الهدف من الدراسة هو تحديد النسبة المثلى من نشاء الذرة التي تحسن الخصائص الكيميائية والحسية للنودلز. أظهرت النتائج أن هناك علاقة عكسية بين نسبة البروتين ونسبة الدسم والنشاء، حيث انخفضت نسبة البروتين وزادت نسبة الدسم والنشاء حتى 25%. ومع ذلك، فإن زيادة نسبة النشاء عن 15% أثرت سلباً على لون النودلز وبعض الخصائص الحسية مثل الطعم والرائحة. تبين أن النسبة المثلى لإضافة النشاء هي 15%، حيث حسنت هذه النسبة من مظهر النودلز المصنوعة من دقيق الفول المقشور. الدراسة أوصت باستخدام دقيق الفول المقشور بدلاً من غير المقشور وإضافة النشاء بنسبة 15% لتحسين الخصائص الحسية والكيميائية للنودلز.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة في مجال تحسين جودة المنتجات الغذائية، وخاصة الشعيرية سريعة التحضير المصنوعة من دقيق الفول. ومع ذلك، هناك بعض النقاط التي يمكن تحسينها. أولاً، الدراسة لم تتناول تأثير إضافة نشاء الذرة على تكلفة الإنتاج، وهو عامل مهم يجب مراعاته في التطبيقات الصناعية. ثانياً، لم تتطرق الدراسة إلى تأثير إضافة النشاء على مدة صلاحية المنتج، وهو جانب حيوي في صناعة الأغذية. ثالثاً، كان من الممكن توسيع نطاق الدراسة ليشمل أنواعاً أخرى من النشاء أو الدقيق لمقارنة النتائج بشكل أوسع. وأخيراً، كان من الأفضل تضمين تحليل حسي من قبل مجموعة أكبر من المستهلكين للحصول على نتائج أكثر شمولية وموثوقية.
Questions related to the research
  1. ما هي النسبة المثلى من نشاء الذرة التي تحسن الخصائص الحسية والكيميائية للنودلز المصنوعة من دقيق الفول؟

    النسبة المثلى من نشاء الذرة هي 15%.

  2. ما هو تأثير زيادة نسبة نشاء الذرة عن 15% على لون النودلز؟

    زيادة نسبة نشاء الذرة عن 15% تؤثر سلباً على لون النودلز.

  3. هل هناك فرق بين تأثير إضافة نشاء الذرة إلى دقيق الفول المقشور وغير المقشور؟

    نعم، دقيق الفول المقشور أظهر تحسناً تدريجياً في مظهر النودلز مقارنة بغير المقشور.

  4. ما هي التوصيات الرئيسية للدراسة لتحسين جودة النودلز المصنوعة من دقيق الفول؟

    التوصيات تشمل استخدام دقيق الفول المقشور بدلاً من غير المقشور وإضافة نشاء الذرة بنسبة 15%.


References used
LU, H., YANG, X., Ye, M., LIU, K.-B., XIA, Z., REN, X., CAI, L.,WU, N., and LIU, T.-S.,. Millet noodles in late neolithic China, Nature, Vol. 473, N.13, 2005, 967- 968
WARRAND, J., MICHAUD, P., PICTON, L. et al.. Structural investigations of the neutral polysaccharide of Linum usitatissimum L. seeds mucilage. International Journal of Biological Macromolecules, Vol.35, N.3-4 , 2005, 121-125
HOU.G; KRUK.M, Asian noodle technology USA, Technical Bulletin, American Institute of Baking, Vol 20, N.12 ,1998, 1-10
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