NH HNG CA CHT TO NGT DINH DNG N CHT LNG

BNH QUY
TM TT
Trong nghin cu ny, ta s thay ng sucrose bng cc loi cht ngt dinh dng nh fructose,
sorbitol v mannitol lm bnh. Cc php th cm quan c tin hnh vi bnh cc khong
thi gian bo qun 0, 15, 30, 45, 60 ngy tm ra loi no ph hp vi sn xut cng nghip.
Tin hnh phn tch ho hc bt s dng lm bnh, ta c cc thng s sau: m 11.20%, m
10.17%, bo 1.12%, khong 0.53%, x 0.28% v NFE 76.70%. Mu T3 (50% sucrose + 50%
fructose) t s im cao nht khi phn tch mc chp nhn ca cc loi bnh ti, mc
ny gim dn, song sau 60 ngy bo qun, mu ny vn t s im cao nht. Cc phn tch vt l
cng khm ph ra rng: mu bnh khi thay th 50% sucrose bng fructose s tng b rng ca
bnh (26.4 cm). B dy ln nht (8.5 cm) thuc v mu T8 (60% fructose + 20% sorbitol). Spread
factor ln nht (41.5cm) thuc v mu T7 (70% fructose + 15% sorbitol + 15% mannitol). Hm
lng cc cht ngt dinh dng cng tng th gi tr calorie cng gim. Gi tr calorie cao nht
(4398.74 cal/g) l ca mu T1 vi 100% sucrose, trong khi , gi tr calorie thp nht thuc v
mu T4 (fructose 75% + sucrose 25%) vi 3718.31 cal/g. Trong sut thi gian bo qun, mc d
mc chp nhn ca bnh c xu hng gim nhng bnh vn c chp nhn thm ch sau 60
ngy bo qun.
GII THIU
i vi cc mt hng bnh nng, cht lm ngt khng nhng c tc dng to ngt, to cu
trc, m cho bnh m cn tng thi gian bo qun, l c cht cho cc sn phm s dng men
lm n bt, gim hoc chm li qu trnh gelatin ho, pht trin mng gluten. Fructose v mt s
ng c nhiu gc ancol khc nh sorbitol, mannitol c s dng nh l cht n, cht gi m
c v ngt trong cc thc phm n king.
Hin nay, ngi tiu dng quan tm, nhn thc r hn v vn cht lng v sc kho. Nhu cu
nhng sn phm to v ngt nhng khng sinh nhiu calorie ang tng tng ngy.
S hp thu cc polyols (sorbitol and mannitol) trong c th chng ta rt chm v khng hon ton,
chng cng sinh nng lng, nhng a s u hp thu chm trong rut v khi n rut gi tr
thnh cht dinh dng cho h vi sinh c li trong ng rut s dng v pht trin. Cc cht to
ngt ny khng lm tng ch s ng huyt nn chng c s dng nh cht thay th ng
trong cc loi thc phm dnh cho ngi tiu ng.
Mc ch nghin cu: xem xt s ci thin ca cc nhn t ngt, mi, mu v bnh, mm,
dinh dng, hnh dng tng th ca bnh khi tin hnh thay th sucrose bng fructose, sorbitol v
mannitol (cht ngt dinh dng).
NGUYN LIU - PHNG PHP THC HIN
Nguyn liu:
- Mu bt ca Crescent Flour Mills, Faisalabad.
- Cht to ngt: fructose, sorbitol and mannitol mua cc ch a phng.
Phn tch bt m:
Bt m c mang i phn tch hm lng: m, m tng, bo, x, nit t do v khong, theo
phng php m t trong AACC (2000).
Chun b bnh:
Bnh c chun b vi mt s thay i so vi phng php AACC (2000) a ra. V cng thc
bnh, sucrose s c thay th vi cc cht to ngt khc nhau, t l cc cht c cp trong
bng 1.
Nguyn liu cn c cn chnh xc. u tiu, trn cream thc vt v ng, sau thm trng
v nh hn hp cho n khi c bt. Tip theo, thm bt m v bt ni vo, trn hn hp cho
ng nht. Sau cc cng on trn, bt nho c ly ra, em ct v xp khay vi nhng khong
cch hp l v nc 425
0
F trong l nng t 10-12 pht. Sau khi nng, bnh em i lm
ngui v nhit phng v c ng gi trong ti lylon cho nhng nghin cu sau.
Bng I: Hm lng cc cht to ngt s dng trong cc mu

Phn tch cc mu:
+ Phn tch vt l: Cc gi tr chiu rng, dy, spread factor ca cc mu bnh c tnh
bng cc phng php c m t theo AACC (2000).
+ nh gi cm quan: Theo cc c tnh mi v, mu sc, mi hng, cu trc ca cc mu ti
cc thi im ngy u tin, ngy th 15, 30, 45 v 60 vi iu kin bo qun c m t
theo Meilgaard et al. (1991).
+ Phn tch ha hc: Phn tch cc thnh phn m, protein th, cht bo th, cht x, NEF
(Nitrogen Free Extract -Dn xut khng m hoc cht chit khng nit) v tro bng cc
phng php c m t theo AACC(2000).
+ Tng nng lng: phn tch theo phng php ca Krishna & Ranjhan (1981).
+ Phn tch thng k: Cc d liu s c thng k bng cc phng php ca Steel et al.
(1996).
KT QU - BN LUN
Thnh phn ha hc ca bt m: Kt qu thu c thnh phn bt m gm 11.2% m,
10.17 protein th, 1.12% cht bo th, 0.28% cht x th, 0.53% tro v 76.7% NEF. Kt
qu ny ph hp vi s liu ca Shalq (1999) v Ayaz (1998). nh gi cm quan ca
bnh bch quy: Cc mu bnh c chun b vi cc cht to ngt khc nhau c nh
^^Thnh phn
N
s
(%)
Mu
Sucrose Fructose Sorbitol Mannitol
1 100 - - -
2 - 100 - -
3 50 50 - -
4 25 75 - -
5 - 80 20

6 - 80 - 20
7 - 70 15 15
8 - 60 20 20
gi cc tiu ch cm quan mu sc, hng v, mi v, cu trc v mc chp nhn ti cc
thi im 0, 15, 30, 45 v 60 ngy bo qun. Kt qu c th hin trong bng II. T ,
cho thy mu T3 (50% sucrose + 50% fructose) c cc tnh cht cm quan nh mu sc,
hng v, cu trc tt hn. Trong khi mu T4 (25% sucrose + 75% fructose) c cht lng
tt th 2. Mu T8 (60% fructose + 20% sorbitol + 20% mannitol) c cht lng v mc
a chung thp nht. Phn tch thng k cho thy s khc bit c ngha ca cc mu
th nghim. Mc chp nhn mu bnh gim dn theo thi gian lu tr nhng vn duy
tr kh nng c chp nhn ngay c sau 60 ngy bo qun.
Bng II: nh hng ca cc loi cht to ngt n c tnh cm quan ca bnh.
c tnh
Mu
Mu sc V Cu trc Mi hng
Mc
chp nhn
1 6.32 cd 6.56 c 6.80 bc 5.92 de 6.64 b
2 6.04 de 6.04 d 5.96 d 6.20 cd 5.92 c
3 7.80 a 7.48 a 7.24 a 7.40 a 7.16 a
4 7.04 b 7.04 b 7.04 ab 6.84 b 6.96 a
5 5.92 e 5.48 e 5.56 e 5.68 e 5.88 cd
6 6.96 b 6.84 bc 6.60 c 7.16 a 6.44 b
7 6.44 c 6.24 d 6.24 d 6.44 c 6.36 b
8 5.60 f 5.12 f 5.12 f 5.24 f 5.60 d
Bng III: nh hng ca thi gian lu tr n c tnh cm quan ca bnh


S im thu c ca mi mu t gi tr cao nht ti thi im ngy u tin. Theo thi gian
lu tr, mc chp nhn ca cc mu cng gim dn v theo bo co ca Elahi (1997) l
do s hp ph m, tng ch s peroxide v thnh phn acid bo t do. Lng cht to ngt
thm vo nh hng ng k n cc tnh cht bn ngoi, hng v v cu trc ca bnh bch
quy (theo Matz, 1968). Rao et al. (1995) cng cho kt qu tng t. Theo , mu sc, mi
v, hng thm, cu trc v mc chp nhn tng th ca bnh chu nh hng bi thi
gian bo qun v vt liu bao gi.
Kim tra tnh cht vt l ca bnh bch quy: Kt qu c th hin trong bng IV. Theo
, b ngang ca bnh thay i t 26.3cm ca mu T3 xung 23cm mu T5. B ngang ca
bnh c xu hng gim khi ta tng hm lng cht to ngt dinh dng. Mu T3 (50%
sucrose + 50% fructose) c b ngang ln nht. B ngang trung bnh ca cc mu l 25.01cm.
dy ca bnh gim t 8.5cm (mu T8) xung 6.4cm (mu T3). Nh vy, vic thay th
50% sucrose bng fructose lm gim b dy ca bnh. Trong khi , vic thay th ton b
sucrose bng fructose, sorbitol v mannitol lm tng b dy bnh. Chiu dy trung bnh l
6.7cm.
Ch s spread factor cao nht l 41.5cm mu T7 v thp nht l 27.8cm mu T8. Vic
tng hm lng cc cht to ngt dinh dng lm tng spread factor ca
bnh. Kt qu thu c c th em so snh vi kt qu ca Siddique (1995) v vic s
dng cht to ngt nhn to trong bnh bch quy lm gim b ngang v dy, iu ny
khng ph thuc vo nng cht to ngt... Tuy nhin, ch s spread factor bch quy
c tnh Lu
tr(ngy)\.
Mu sc V Cu trc Mi
hng
Mc
chp
nhn
0 7.57a 7.55a 7.45a 7.52a 7.40a
15 7.22b 6.87b 6.80b 6.95b 7.02b
30 6.57c 6.40c 6.37c 6.37c 6.45c
45 6.07d 5.77d 5.80d 5.80d 5.85d
60 5.12e 5.15e 5.17e 5.15e 5.12e
tng dn khi tng nng cht to ngt. iu c th c chng minh thng qua cc
nghin cu ca Sahiq (1999) ng nhn thy xu hng gim chiu rng bnh bch quy
khi tng hm lng dextrose v hydrol, trong khi , s dng golden syrup, ban u tng
sau li gim chiu rng bnh bch quy. dy bnh tng khi tng mc dextrose v
gim khi tng hm lng hydrol v golden syrup. Spread factor gim khi tng hm lng
dextrose trong khi li tng khi tng hm lng golden syrup v hydrol.
Bng IV. nh hng ca cht to ngt khc nhau n tnh cht vt l ca bnh.

Phn tch thnh phn ha hc ca bnh: Nghin cu thnh phn ha hc ca bnh trong qu
trnh tn tr, ta thy c s tng ng k hm m m khng c s thay i ng k no i vi
bo, tro, protein, x v NFE (Bng V, VI).
Mu Chiu rng (cm) Chiu dy (cm) S.F (cm)
T1 25.0 6.7 36.8
T2 24.6 7.1 34.6
T3 26.4 6.4 40.8
T4 25.8 6.6 38.7
T5 23.0 7.9 29.1
T6 24.1 7.5 32.1
T7 24.9 6.7 41.5
T8 23.7 8.5 27.8
Bng V: nh hng ca cc cht to ngt khc nhau n cc thnh phn ho hc ca
bnh quy.



Hm lng m tng dn n cc thng s khc b gim trong thi gian tn tr bnh. Phn tch
thnh phn ha hc bao gm hm m, khong, protein th, bo th, x th v nitrogen t do
trong khong 2.78-3.52, 0.37-0.54, 6.45-6.51, 23.38-23.54, 0.08-0.13 v 66.03-66.07%. Kt qu
ny cng ging vi nghin cu ca Ahad (1999) v Akbar (200).
Calorific value of cookies: Nng lng ca bnh bch quy s dng cc cht to ngt khc nhau
Mu m
(%0
Bo
(%)
Khong
(%)
Protein
(%)
X
(%)
NEF
T1 2.78 23.48 0.45 6.47 0.09 66.73
T2 2.82 23.38 0.48 6.48 0.13 66.7
T3 2.9 23.54 0.54 6.51 0.13 66.37
T4 2.79 23.45 0.46 6.45 0.11 66.74
T5 3.35 23.57 0.46 6.46 0.08 66.07
T6 2.99 23.46 0.42 6.46 0.13 66.52
T7 3.4 23.48 0.40 6.48 0.1 66.11
T8 3.52 23.49 0.37 6.46 0.1 66.05
Bng VI: nh hng ca thi gian tn tr n cc thnh phn ho hc ca bnh quy
Thi gian
tn tr
(n
gy
)

m
(%)
Bo
(%)
Khong
(%)
Protein
(%)
X
(%)
NEF
0 3.51a 23.56 0.53 6.52 0.13 66.73
15 3.39b 23.53 0.49 6.50 0.12 66.55
30 3.19c 23.50 0.47 6.47 0.11 66.4
45 2.78d 23.44 0.40 6.44 0.1 66.33
60 2.49e 23.39 0.36 6.41 0.08 66.31
c trnh by trong bng VII. Kt qu cho thy nng lng ca bnh bch quy gim khi s dng
cc cht to ngt dinh dng. S tng t l cht to ngt s lm gim tr nng lng. Nng lng
cao nht 4398.74 cal/g vi T1 trong khi thp nht 3718.31 cal/g vi T4 c fructose 75% v
sucrose 25%. Bnh bch quy 100% sucrose c gi tr nng lng 4398.74 cal/g.
Kt qu ca nghin cu ny tng thch vi quan im ca Siddique (1995), ng bo co rng
gi tr nng lng ca bnh quy s gim dn khi tng hm lng cht to ngt nhn to.
Bng VII: nh hng ca cht to ngt dinh dng n gi tr nng lng ca bnh

KT LUN
Bnh c 50% sucrose v 50% fructose cho cht lng cm quan tt nht v c th s dng cho
mc ch thng mi.
Mu Nng lng cal/g
T1 4398.74
T2 3884.98
T3 4057.43
T4 3718.31
T5 4199.18
T6 4040.2
T7 3915.63
T8: 3891.42