ﺑﺮﻧﺞ، ﻮن ﻧﺎن ﻣﺴﻄﺢ ﯿ ﻓﺮﻣﻮﻻﺳ ي ﺳﺎز ﻨﻪ ﯿﺑﻬ روش ﺳﻄﺢ ﭘﺎﺳﺦ د

63

ﻪﺑ ﮔرﺎﮐ ﯿ ﺮ ي رد ﺦﺳﺎﭘ ﺢﻄﺳ شور ﻬﺑ

ﯿ ﻪﻨ زﺎﺳ ي ﺳﻻﻮﻣﺮﻓ ﯿ

ﺢﻄﺴﻣ نﺎﻧ نﻮ ،ﺞﻧﺮﺑ

وﺎﺣ ي ﻤﺧ ﯿ ﻫ و ﺪﺠﻨﮐ ﺮ ﯿ

ﺴﮐورﺪ ﯽ

ﭘوﺮﭘ ﯿ ﻞ ﺘﻣ ﯿ ﻞ ﺰﻟﻮﻠﺳ

ﺮﻣ ﯾ ﻌﻤﺳا ﻢ ﯿﻠ

ﯽ هدرازﺎﺑ ﺮﻓ ،

1

ﯾ ز ﺎﺒ ﯾ ﻟﺎﻨ

2

ﯽ ﻌﻤﺳا ﻦﺴﺤﻣ ،



ﯿﻠ

3

ﯽ

1 ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،دﺎﺑﺎﻬﻣ ﺪﺣاو ، ﯽ

ا ،دﺎﺑﺎﻬﻣ ، ﯾ ناﺮ

2 ﺸﻧاد ﯿ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ رﺎ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

ﻣورا هﺎﮕﺸﻧاد ﯿﻪ

، ا ﯾ ناﺮ

3 ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ دﺎﺘﺳا ﯾ

اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

ﻣورا هﺎﮕﺸﻧاد ﯿ

ا ،ﻪ ﯾ ناﺮ

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 10 / 03 / 97 رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 24 / 11 / 97 (

ﮑﭼ ﯿ هﺪ

ا رد ﯾ ﺶﻫوﮋﭘ ﻦ ﻪﺑ ﺪﺠﻨﮐ ناﻮﻨﻋ ﯾ اﺬﻏ ﻞﻤﮑﻣ ﮏ ﯾ

ﯽ ﻫ و ﯿ ﺴﮐورﺪ ﯽ ﭘوﺮﭘ ﯿ ﻞ ﺘﻣﯿ ﻞ ﺰﻟﻮﻠﺳ ) (HPMC ﻟد ﻪﺑ ﯿ ﺎﻧاﻮﺗ ﻞ ﯾ ﯽ ﮑﺸﺗ ﯿ ﻞ ﯾ ﻟژ ﻪﮑﺒﺷ ﮏ ﯽ

ﻃ ﯽ ﻫد تراﺮﺣ ﯽ

، ﻪﺑ

ﻬﺗ ﺖﻬﺟ ﺞﻧﺮﺑ درآ ﯿ

نﺎﻧ ﻪ ﺢﻄﺴﻣ ﺪﻧﺪﺷ ﻪﻓﺎﺿا .

ﺖﻬﺟ ﻌﺗ ﯿﯿ دﺎﻘﻣ ﻦ ﯾ ﻬﺑ ﺮ ﯿ ﻤﺧ ﻪﻨ ﯿ ﺪﺠﻨﮐ ﺮ ) هدوﺪﺤﻣ رد 20

- 10 (%

و HPMC ) هدوﺪﺤﻣ رد 5/

1 - 5/

0 (%

رد

ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ لﻮﺼﺤﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﺦﺳﺎﭘ ﺢﻄﺳ شور

) 1

(RSM ﺰﮐﺮﻣ ﺐﮐﺮﻣ حﺮﻃ و

2ي (CCD)

،5 ﺢﻄﺳ ا زا ﯾ ﻐﺘﻣ ود ﻦ ﯿ و بﺎﺨﺘﻧا ﺮ 12

ﺎﻣزآ ﯾ مﺎﺠﻧا ﺖﺨﭘ ﺶ

ﺪﺷ . ﻪﺳ ﮐ ﺮﺘﻣارﺎﭘ ﯿﻔ ﯽ ﺘﻔﺳ ﻞﻣﺎﺷ لﻮﺼﺤﻣ رد ﯽ

ﺬﭘ ،شﺮﺸﻓ ﯾ

ﻠﮐ شﺮ ﯽ فﺮﺼﻣ ﺘﺨﺳ و هﺪﻨﻨﮐ ﯽ

،ذﻮﻔﻧ ﻪﺑ ﺦﺳﺎﭘ ناﻮﻨﻋ زرا

ﯾﺑﺎ ﯽ ﺪﻧﺪﺷ . ﺮﺑ ﺎﺘﻧ سﺎﺳا ﯾ ﻤﺧ ،ﺞ ﯿ ﺪﺠﻨﮐ ﺮ

ﻪﺑ رادﺎﻨﻌﻣ ترﻮﺻ )

05 /0 P (˂ ﺎﻫﺮﺘﻣارﺎﭘ ﺖﻓا ﺐﺟﻮﻣ ي

ﮐ ﯿﻔ ﯽ و HPMC ﻂﻘﻓ ﮐﺪﻧا ﺐﺒﺳ ﯽ نآ رد دﻮﺒﻬﺑ ﺎﻫ

ﻣ ﯽ دﻮﺷ . لﺪﻣ ﺎﻫ ي ر ﯾ ﺿﺎ ﯽ ﻪﺑ ﺖﺳد هﺪﻣآ رد اﯾ ﻦ

ﻪﺑ ﺪﻨﺘﺴﻧاﻮﺗ ﺶﻫوﮋﭘ ﺑﻮﺧ

ﯽ ﺦﺳﺎﭘ ﺎﻫ ي درﻮﻣ ﺳرﺮﺑ ﯽ ﭘ ار ﯿ ﺶ ﺑﯿﻨ ﯽ ﺪﻨﻨﮐ . ﺑ ﺐﺳﺎﻨﻣ قﺎﺒﻄﻧا ﯿ

ﺦﺳﺎﭘ ﻦ ﺎﻫ ي ﭘ ﯿ ﺶ ﺑﯿﻨ ﯽ ﺎﺘﻧ و هﺪﺷ ﯾ رد ﺞ ﻬﺑ نﺎﻧ ﯿ وﺎﺣ ،ﻪﻨ ي 7/

10 % ﻤﺧ ﯿ ﺮ

و ﺪﺠﻨﮐ 5/

1 %

، HPMC نﺎﺸﻧ ﻠﺑﺎﻗ هﺪﻨﻫد ﯿ ﻻﺎﺑ ﺖ ي اﺮﺑ RSM ي ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي ﺳﻻﻮﻣﺮﻓ ﯿ دﻮﺑ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ تﻻﻮﺼﺤﻣ نﻮ .

ﻠﮐ ﯿ نﺎﮔژاو ﺪ

،نﺎﻧ: ،ﺪﺠﻨﮐ ،ﺞﻧﺮﺑ ﻫﯿ

ﺴﮐورﺪ ﯽ ﭘوﺮﭘ ﯿ ﻞ ﺘﻣ ﯿ ﻞ ﺦﺳﺎﭘ ﺢﻄﺳ شور ،ﺰﻟﻮﻠﺳ

لﻮﺌﺴﻣ

تﺎﺒﺗﺎﮑﻣ :

f.zeynali@urmia.ac.ir

1. Response Surface Methodology 2. Central Composite Design

1 - ﻪﻣﺪﻘﻣ

ﻠﺳ ﯿ كﺎ ﯾ ﮏ ﺑﯿ رﺎﻤ ي ا دﻮﺧ ﯾ ﻨﻤ ﯽ ﮐارﻮﺧ فﺮﺼﻣ ﺎﺑ ﻪﮐ ﺖﺳا ﯽ

رد و ﻦﺗﻮﻠﮔ ﻣﻻوﺮﭘ ءﺰﺟ ﻊﻗاو

ﯿ لﺎﻌﻓ نآ ﻦ ﻣ

ﯽ دﻮﺷ . ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ

ﻪﮑﻨ

ﺑ هرﺎﭼ ﺎﻬﻨﺗ ﯿ

ﻼﺘﺒﻣ نارﺎﻤ ﻠﺳ ﻪﺑ

ﯿ زا يوﺮﯿﭘ ،كﺎ ﯾ

ﺪﺻ ﯽﯾاﺬﻏ ﻢﯾژر ﮏ

،ﺖﺳا ﺮﻤﻋ لﻮﻃ مﺎﻤﺗ رد ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﺪﺻرد ﻬﺗ

ﯿ تﻻﻮﺼﺤﻣ ﻪ

ژر ﯾﻤ ﯽ اﺮﺑ ي ا ﯾ روﺮﺿ داﺮﻓا ﻦ ي

ﺖﺳا 2] ، 1 . [ ﺮﺿﺎﺣ لﺎﺣ رد

ژﺮﻧا ي رد ﯾ ﺘﻓﺎ ﯽ ﻪﺿﺮﻋ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ تﻻﻮﺼﺤﻣ زا رازﺎﺑ رد هﺪﺷ

ﻧ لدﺎﻌﺘﻣ ﯿ ﺖﺴ . ﺌﺗوﺮﭘ راﺪﻘﻣ ًﻻﻮﻤﻌﻣ ﯿ

و ،ﻦ ﯾ ﻣﺎﺘ ﯿ ﻧﺪﻌﻣ داﻮﻣ ،ﻦ ﯽ

ﻓ و ﯿ ﺮﺒ

ﺗﻻﻮﺼﺤﻣ ﯽ ادز ﻦﺗﻮﻠﮔ درآ زا ﻪﮐ ﯾ

ﯽ ﻬﺗ هﺪﺷ ﯿ ﻣ ﻪ ﯽ زا ﺮﺘﻤﮐ،ﺪﻧﻮﺷ

هدرواﺮﻓ ﺎﻫ ي ﺖﺳا مﺪﻨﮔ زا ﻞﺻﺎﺣ .

اﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ ﺐﻠﻏا ﯾ

ﯽ ﺪﻗﺎﻓ

وﺎﺣ ﻦﺗﻮﻠﮔ ي

ﻮﺑﺮﮐ ﻫﯿ ز تارﺪ ﯾ اﺮﺑ و ﺪﻨﺘﺴﻫ دﺎ ي

و ﻞﺨﻠﺨﺗ دﻮﺒﻬﺑ

ﺑ ﺖﻋﺮﺳ ﺶﻫﺎﮐ ﯿﺗﺎ

ﯽ

، ﻦﻏور ﻧاواﺮﻓ ﯽ نآ رد ﺎﻫ ﻣ هدﺎﻔﺘﺳا ﯽ دﻮﺷ 3] .[

ا مدﺮﻣ ﯾ دوﺪﺣ ﻪﻧاﺮﺳ فﺮﺼﻣ ﺎﺑ ناﺮ 117Kg

مﺪﻨﮔ زا ﻞﺻﺎﺣ نﺎﻧ

گرﺰﺑ زا ،لﺎﺳ رد ﺮﺗ

ﯾ فﺮﺼﻣ ﻦ بﻮﺴﺤﻣ نﺎﻬﺟ رد نﺎﻧ نﺎﮔﺪﻨﻨﮐ

ﻣ ﯽ ﺪﻧﻮﺷ 4] . [ ﻟد ﯿ ا ﻞ ﯾ ﻣ ﺮﻣا ﻦ ﯽ ﻗ ﺪﻧاﻮﺗ ﯿ ﻣﺄﺗ ،ﺐﺳﺎﻨﻣ ﺖﻤ ﯿ

ژﺮﻧا ﻦ ي ،

ﻪﺒﻨﺟ ﺎﻫ ي ﺬﻐﺗ ﯾﻪ ا ي ﺖﻨﺳ ، ﺎﻫ ي اﺬﻏ ﯾ ﯽ ا ندﻮﺑ سﺮﺘﺳد رد و ﯾ

ﻦ

اﺮﺑ لﻮﺼﺤﻣ ي

ﺪﺷﺎﺑ ﻪﻌﻣﺎﺟ ﻒﻠﺘﺨﻣ رﺎﺸﻗا 5]

.[ سﺎﺳا ﺮﺑ تﺎﻌﻟﺎﻄﻣ

مﺎﺠﻧا

،ناﺮﻬﺗ رد هﺪﺷ 1/

39 % نﺎﻧ زا ﺎﻫ ي فﺮﺼﻣ ،شاﻮﻟ هﺪﺷ 7/

10 %

و ﮏﮕﻨﺳ 8/

13 % ﺮﺑﺮﺑ ي ﺖﺳا 6] ﻣ نﺎﺸﻧ ﻪﮐ [ ﯽ نﺎﻧ ﺪﻫد ﺎﻫ ي ﺢﻄﺴﻣ

ﺑﯿ نﺎﻧ زا ﺮﺘﺸ ﺎﻫ

ي ﺠﺣ ﯿ درﻮﻣ ﻢ ا مدﺮﻣ ﻪﻘﺋاذ ﺪﻨﺴﭘ ﯾ

ﺪﻨﺘﺴﻫ ناﺮ .

ﺎﺑ

ﻪﺑ ﻪﺟﻮﺗ ﻤﻫا ﯿ ﻪﺑ ﺢﻄﺴﻣ نﺎﻧ ﺖ ناﻮﻨﻋ

ﯾ اﺬﻏ هﺪﻋو ﮏ ﯾ

ﯽ ﻠﺻا ﯽ رد

اﯾ و و ناﺮ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺮﺼﺤﻨﻣ ﻪﺑ ﻪﺑ ،ﺞﻧﺮﺑ دﺮﻓ ناﻮﻨﻋ

ﯾ ﻟوا هدﺎﻣ ﮏ ﯿ

ﻪ

اﺮﺑ ﺐﺳﺎﻨﻣ ي ژر ﯾ ﻢ ﺎﻫ ي اﺬﻏ ﯾ ﯽ ا رد ،ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﯾ

ﻟﻮﺗ ﻪﻌﻟﺎﻄﻣ ﻦ ﯿ

ﺪ

ﺎﭘ ﺮﺑ ﺢﻄﺴﻣ نﺎﻧ ﯾ

درﻮﻣ ﺞﻧﺮﺑ درآ ﻪ ﺖﺳا ﻪﺘﻓﺮﮔراﺮﻗ ﻪﻌﻟﺎﻄﻣ

.

ﻣ رد ﯿ ﺴﺑ نﺎ ﯿ رﺎ ي ﮐﺮﺗ زا ﯿ ﺳرﺮﺑ تﺎﺒ ﯽ

اﺮﺑ هﺪﺷ ي ﻨﻏ ﯽ زﺎﺳ ي

ﺰﮔ ﺪﺠﻨﮐ ،ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ تﻻﻮﺼﺤﻣ ﯾﻨ

ﻪا ي ا ﯾ ﺮﻈﻧ ﻪﺑ لآ هﺪ ﻣ

ﯽ ر ﺪﺳ .

وﺎﺣ ﺪﺠﻨﮐ ي

27 - 20 % ﺌﺗوﺮﭘ ﯿ و ﻦ 56 - 48 % ﺖﺳا ﻦﻏور .

ﺪﺠﻨﮐ

اراد ي ﺌﺗوﺮﭘ ﯿ ﻣﻻوﺮﭘ ﺎﺑ ﻦ ﯿ

كﺪﻧا ﻦ ) 4/

1 (%

و ﻨﻏ ﯽ ﻣﺎﺗﻮﻠﮔ زا ﯿ ﺳا ﮏ ﯿ ،ﺪ

ﻧژرآ ﯿ ﻦ ﻣآ و ﯿ ﻮﻨ ﺳا ﯿ ﺎﻫﺪ ي ﺘﻣ ﯿ ﻧﻮ ﯿ ﺳ و ﻦ ﯿ ﺴ ﺘﯿ ﻦ ) ﺗﺮﺗ ﻪﺑ ﯿ ﺐ g/16g N

9/

5 و 7/

3 ( ا ﻪﮐ ﺖﺳا ﯾ ﻣآ ﻦ ﯿ ﺳاﻮﻨ ﯿ ﺎﻫﺪ ي وﺎﺣ ي ﺐﻠﻏا رد دﺮﮔﻮﮔ

ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ﮔ ﯿ ﻫﺎ ﯽ ﻤﮐ راﺪﻘﻣ ﻪﺑ ﯽ

ﺪﻧراد دﻮﺟو 7]

. [ ﻨﭽﻤﻫ ﺪﺠﻨﮐ ﯿ

ﻦ

ﻨﻏ ﯽ ﺳا زا ﯿ ﻟاﺰﮔا ﺪ ﯿ ﮏ ) 5/

2 (%

ﺳا و ﯿ ﻓ ﺪ ﯿﺘﯿ ﮏ ) 5 (%

وﺎﺣ و ي دﺎﻘﻣ ﯾ ﺮ

ﻞﺑﺎﻗ ﻬﺟﻮﺗ ﯽ ﮐﺮﺗ ﯿ ز لﺎﻌﻓ تﺎﺒ ﯾ

ﺘﺴ ﯽ لوﺮﻓﻮﮐﻮﺗ ﻪﻠﻤﺟزا ،ﺎﻫ

ﻓﯿ لوﺮﺘﺳاﻮﺘ ﺎﻫ لوﺮﺗاروزر ،

،3

ﺋﻮﻧوﻼﻓ ﯿ ﻟ و ﺎﻫﺪ ﯿ

نﺎﻨﮕ ﺖﺳا ﺎﻫ

10] - 8 . [ ﺛﺄﺗ ﯿ ﺷﺎﻧ تاﺮ ﯽ ا فﺮﺼﻣ زا ﯾ

ﮔ ﻪﻧاد ﻦ ﯿ ﻫﺎ ﯽ رﺎﺸﻓ ﺶﻫﺎﮐﺮﺑ

اﺰﻓا و نﻮﺧ لوﺮﺘﺴﻠﮐ و ﯾ

ﻟﺎﻌﻓ ﺶ ﯿ ﺖ ﺎﻫ ي ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ و و ﯾ ﻣﺎﺘ ﯿ ﻦ

3. resveratrol

ﺣ رد ،E ﯿ ﺎﻣزآ تﺎﻧاﻮ ﯾ

ﻫﺎﮕﺸ ﯽ ﺳر تﺎﺒﺛا ﻪﺑ نﺎﺴﻧا و ﯿ

ﺖﺳا هﺪ

12] ، 11 .[

نﺎﻧ رد ﺎﻫ ي ﻧ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﯿ

ﻧدوﺰﻓا زا هدﺎﻔﺘﺳا ﻪﺑ زﺎ ﯽ

ﺎﻫ ﯾ ﯽ ﺪﻨﻧﺎﻣ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ دراد دﻮﺟو ﺎﻫﺪ ﺻﻮﺼﺧ ﺎﺗ

ﯿ و تﺎ ﯾ ﻮﮑﺴ ﺘﺳﻻا ﯿ ﻦﺗﻮﻠﮔ ﮏ

ﺒﺷ ﯿﻪ زﺎﺳ ي دﻮﺷ . ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﻨﭽﻤﻫ ﺎﻫﺪ ﯿ

ﺎﻧاﻮﺗ ﻦ ﯾ ﯽ بآ بﺬﺟ

هدوﺰﻓا ﻤﺧ رد هﺪﺷ ﯿ

درﻮﻣ ﺖﺑﻮﻃر ندﺮﮐ دازآ و ﺮ ﻧﯿ

اﺮﺑ زﺎ ي ﺗﻻژ ﯿ ﻪﻨ

ﺣ ﻪﺘﺳﺎﺸﻧ نﺪﺷ ﯿ

ار نﺎﻧ ﺖﺨﭘ ﻦ ﺪﻧراد

ﻣ رد . ﯿ نﺎ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ

،ﺎﻫﺪ HPMC ﻪﺑ

ناﻮﻨﻋ ﺮﺘﻬﺑ ﯾ ﺰﮔ ﻦ ﯾ اﺮﺑ ﻪﻨ ي ا ﯾ دﺎﺠ

اﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ رد ﺐﺳﺎﻨﻣ رﺎﺘﺧﺎﺳ ﯾ

ﯽ ﺻﻮﺗ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﯿﻪ

هﺪﺷ

ﺖﺳا . وﯾ ﮔﮋ ﯽ زرﺎﺑ ﺎﻧاﻮﺗ HPMC

ﯾ ﯽ ﮑﺸﺗ ﯿ ﻞ ﯾ ﻟژ ﻪﮑﺒﺷ ﮏ ﯽ

ﻃ ﯽ

ﺖﺳا نداد تراﺮﺣ .

اﯾ ﺻﻮﺼﺧ ﻦ ﯿ

ﻃ رد ﺖ ﯽ ﻆﻔﺣ ﻪﺑ ،ﺖﺨﭘ

ﺎﻫزﺎﮔ ي ﻤﺨﺗ زا ﻞﺻﺎﺣ ﯿ

ا نﺎﮑﻣا و هدﺮﮐ ﮏﻤﮐ ﺮ ﯾ

دﺎﺠ ﯾ ﮏ ﺖﻓﺎﺑ

،ﻞﺨﻠﺨﺘﻣ اﺰﻓا ﯾ ﺘﻔﺳ ﺶﻫﺎﮐ ،صﻮﺼﺨﻣ ﻢﺠﺣ ﺶ ﯽ

ﺑ ﺖﻋﺮﺳ و ﯿﺗﺎ

ﯽ

نﺎﻧ ﺎﻫ ي ﻣ ﻢﻫاﺮﻓ ار ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﯽ

ﺪﻨﮐ 13] .[

ﺦﺳﺎﭘ ﺢﻄﺳ شور ﯾ

ﻨﮑﺗ ﮏ ﯿ رﺎﻣآ ﮏ ي اﺮﺑ ﺮﺛﺆﻣ ي ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي

اﺮﻓ ﯾ ﺎﻫﺪﻨ ﯾ ﺳﻻﻮﻣﺮﻓ ﺎ ﯿ نﻮ ﺖﺳا ﺎﻫ . ﻫ رد نﻮﻨﮐﺎﺗ ﯿ

ﭻ ﻪﻌﻟﺎﻄﻣ ا ي ا ﯾ ﻦ

اﺮﺑ ،شور ي ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي ﺳﻻﻮﻣﺮﻓ ﯿ وﺎﺣ ﺢﻄﺴﻣ ﺞﻧﺮﺑ نﺎﻧ نﻮ ي

ﻤﺧ و HPMC ﯿ هدﺎﻔﺘﺳا ﺪﺠﻨﮐ ﺮ هﺪﺸﻧ

ﺖﺳا . ﻘﺤﺗ زا فﺪﻫ ﯿ

ﻖ

ﺮﺿﺎﺣ ﯾ لﺪﻣ ﻦﺘﻓﺎ ﺎﻫ ي اﺮﺑ ﺐﺳﺎﻨﻣ ي

ﭘ ﯿ ﺶ ﺑﯿﻨ ﯽ ﺻﻮﺼﺧ ﯿ ﮐ تﺎ ﯿﻔ ﯽ

ﻟﻮﺗ نﺎﻧ ﯿ ﺪ ﺎﺑ هﺪﺷ دﺎﻘﻣ ﯾ ﻤﺧ ﻒﻠﺘﺨﻣ ﺮ ﯿ

و ﺪﺠﻨﮐ ﺮ و HPMC

ﻨﭽﻤﻫ ﯿ ﻌﺗ ﻦ ﯿﯿ ﻬﺑ حﻮﻄﺳ ﻦ ﯿ

ا ﻪﻨ ﯾ ﻧدوﺰﻓا ود ﻦ ﯽ

ﺮﺜﮐاﺪﺣ ﻪﺑ ﺖﻬﺟ

ﺑﻮﻠﻄﻣ نﺪﻧﺎﺳر ﯿ

ﺖﺳا لﻮﺼﺤﻣ ﺖ .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - ﻬﺗ ﯿ نﺎﻧ ﻪ

ﻤﺷﺎﻫ ﺞﻧﺮﺑ ﯽ

ﻠﺤﻣ مﺎﻗرا زا ﯽ

ﮔ ﯿ رﺎﮑﻤﻫ ﺎﺑ ،نﻼ ي

ﻘﺤﺗ ﺰﮐﺮﻣ ﯿ

تﺎﻘ

زا ﺖﺷر ﺞﻧﺮﺑ ﯾ

ﻟﺎﺷ ﮏ ﯽ ﺑﻮﮐ ﯽ ﮔ رد ﯿ ﺮﺧ نﻼ ﯾ راﺪ ي ﻪﺑ ﺞﻧﺮﺑ درآو

ﺳآ شور ﯿ ﻧ ندﺮﮐ بﺎ ﯿ

ﻬﺗ بﻮﻃﺮﻣ ﻪﻤ ﯿ

ﺪﺷ ﻪ 14] . [ كرﺎﻣ ﺎﺑ HPMC

ﺳ ﯿ ﻮﻟ ﺖﻨﺳ ﺎﻤﮕ ﯾﯿ

ﺲ و ﺪﺠﻨﮐ ﻪﺑ ترﻮﺻ ﻪﺘﺴﺑ ﺪﻨﺑ ي ﺎﺑ مﺎﻧ رﺎﺠﺗ ي

ﻬﺗ رازﺎﺑ زا ،ﺮﺗﺮﺑ ﯿ

ﻤﺧ و ﻪ ﯿﺮ زا ﺪﺠﻨﮐ ﺮﻃ ﯾ ﺳآ ﻖ ﯿ ﻪﺑ ﻪﻧﻮﻤﻧ ندﺮﮐ بﺎ

تﺪﻣ 5 ﻗد ﯿ ﻟﻮﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻘ ﯿ

ﺪﻣآ ﺖﺳد ﻪﺑ ﺲﮑﻨ .

ﻬﺗ ﺖﻬﺟ ﯿ ﻪ

،ﺞﻧﺮﺑ درآ ،نﺎﻧ بآ

°C 100 ) ﺖﺒﺴﻧ ﻪﺑ 4 ﻪﺑ 1 ( و )HPMC ﻪﺟﻮﺗ ﺎﺑ

دﺎﻘﻣ ﻪﺑ ﯾ ﻌﺗ ﺮ ﯿﯿ ﻦ لوﺪﺟ رد هﺪﺷ 1

(،

تﺪﻣ ﻪﺑ 10 ﻗد ﯿ ﻪﻘ ﻪﺑ ﺳو ﯿ ﻪﻠ

اﻮﻧﺎﻧ نﺰﻤﻫ ﯾ

ﯽ طﻮﻠﺨﻣ ﻤﺧ و هﺪﺷ ﯿ

ﻞﺻﺎﺣ ﺮ ﻪﺑ ترﻮﺻ ﻪﻧﺎﭼ ﺎﻫ ي

ﯾ ﮐ ﮏ ﯿ ﻣﺮﮔﻮﻠ ﯽ ﺪﻣآرد . ﻪﻧﺎﭼ تﺪﻣ ﻪﺑ ﺎﻫ 40

د ﻗﯿ د رد ﻪﻘ ﯾ بآ ﮓ

شﻮﺟ )

°C 3 97± ( ﺪﻨﺘﻓﺮﮔ راﺮﻗ 15]

ﺲﭘ و[ د زا جوﺮﺧ زا ﯾ

،ﮓ

20 ﻗد ﯿ ﻪﺑ ﻪﻘ ﺳو ﯿ اﻮﻧﺎﻧ نﺰﻤﻫ ﻪﻠ ﯾ

ﯽ ﺪﻧﺪﺷ طﻮﻠﺨﻣ .

ﺎﺳ ﯾ ﻞﻣﺎﺷ اﺰﺟا ﺮ

8/

0 % ،ﮏﻤﻧ 5 % ﻤﺧ و ﺮﮑﺷ ﯿ

ﺪﺠﻨﮐ ﺮ دﺎﻘﻣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ

ﻌﺗ ﺮ ﯿﯿ ﻦ هﺪﺷ

65

لوﺪﺟ رد 1،

ﻤﺧ ﻪﺑ ﯿ ﻃ ﻪﻧﻮﻤﻧ و ﻪﻓﺎﺿا ﺮ ﯽ

10 ﻗد ﯿ ًﻼﻣﺎﮐ ندز ﻢﻫ ﻪﻘ

ﺪﺷ ﻦﮕﻤﻫ .

ﻤﺧ ﯿ ﺖﻣﺎﺨﺿ ﻪﺑ ﺮ 1mm

ﻦﻬﭘ ﺎﺑ شﺮﺑ زا ﺲﭘ و هﺪﺷ

اد ﺐﻟﺎﻗ ﯾ هﺮ ا ي ﺮﻄﻗ ﻪﺑ 20cm

تﺪﻣ ﻪﺑ ، 30

ﻗد ﯿ ﻪﻘ ﺖﺣاﺮﺘﺳا هداد

ﺪﺷ . ﻃ رد ﯽ ﻪﺑ و ﺖﺣاﺮﺘﺳا نﺎﻣز رﻮﻈﻨﻣ

ﮔﻮﻠﺟ ﯿﺮ ي ﮏﺸﺧ زا

ور ،نﺪﺷ ي ﻤﺧ ﺢﻄﺳ ﯿ ﺨﻧ ﻪﭼرﺎﭘ ﺎﺑ ﺮ ﯽ

ﺪﺷ هﺪﻧﺎﺷﻮﭘ .

ﺮﺑ نﺎﻧ ﺖﺨﭘ

ور ي ﺳ ﯿﻨ ﯽ ﺴﻣ ﯽ ﺎﻣد ﺎﺑ ي

°C 10 220± تﺪﻣ ﻪﺑ و 2

ﻗد ﯿ مﺎﺠﻧا ﻪﻘ

ﺪﺷ . نﺎﻧ زا ﺲﭘ ﺎﻫ 10

ﻗد ﯿ ﮐ رد ،نﺪﺷ ﮏﻨﺧ ﻪﻘ ﯿ

ﻪﺴ ﺎﻫ ي ﻠﭘ ﯽ ﺗا ﯿ ﻦﻠ

ﻪﺘﺴﺑ ﺪﻨﺑ ي زا ﺲﭘ و هﺪﺷ 18

ﺎﻣزآ درﻮﻣ ﺖﻋﺎﺳ ﯾ

ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﺶ .

2 - 2 - زرا ﯾﺑﺎ ﯽ ﺻﻮﺼﺧ ﯿ

ﻓ تﺎ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ

ﻣآ ﯿ ﺮﻫﺎﻇ زﻮﻠ ي شور ﺎﺑ ﺮﺘﻣوﺮﻟﺎﮐ ﯾ هدﺎﻔﺘﺳا ﺎﺑ و ﮏ زا

ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا

رد لﻮﻃ جﻮﻣ 620 هزاﺪﻧا ﺮﺘﻣﻮﻧﺎﻧ ﮔﯿ

ﺮ ي ﺪﺷ 16] .[ راﺪﻘﻣ

ﺌﺗوﺮﭘ ﯿ ﻦ ) 95 / 5 (N×

17] ﺑﺮﭼ ،[ ﯽ 18] ﺖﺑﻮﻃر ،[ 19]

ﺮﺘﺴﮐﺎﺧ و [

20] ﺎﻫدراﺪﻧﺎﺘﺳا ﻖﺒﻃ [ ي

ﻠﻣ ﯽ زرا ﻪﻃﻮﺑﺮﻣ ﯾﺑﺎ

ﯽ ﺪﺷ . ﺖﻬﺟ

هزاﺪﻧا ﮔﯿ ﺮ ي ﻨﻣ ﯿﺰ ﯾ ﺴﻠﮐ ،ﻢ ﯿ ﺪﺳ ،ﻢ ﯾ ﺳﺎﺘﭘ ،ﻢ ﯿ ور و ﻦﻫآ ،ﻢ ي

ﺮﺘﺴﮐﺎﺧ ،

زا هزوﺮﮐ ﻪﺑ ﯾ ﺮﺘﻧﺎﺳ ﻪﻟﻮﻟ ﮏ ﯾﻔ

ﯿ ژﻮ 50 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺮﺘ ي ر ﯾ و ﺪﺷ ﻪﺘﺨ

ﻗﺎﺑ ﺮﺘﺴﮐﺎﺧ ﯿ

ﺎﺑ هﺪﻧﺎﻤ 5mL ﺪﺷ ﻞﻘﺘﻨﻣ ﻪﻟﻮﻟ ﻪﺑ ﺮﻄﻘﻣ بآ .

ﺎﺑ 4 رﺎﺑ

ا راﺮﮑﺗ ﯾ ﻪﺑ ﻪﻧﻮﻤﻧ ﻢﺠﺣ ،ﺪﻧور ﻦ 20mL

ﺳر ﯿ ﺪ . ﻪﻧﻮﻤﻧ تﺪﻣ ﻪﺑ ﺎﻫ

10 ﻗد ﯿ ﺎﺑ ﻪﻘ 3000 ﻗد رد رود ﯿ

ﺮﺘﻧﺎﺳ ﻪﻘ ﯾ ﺪﺷ ژﻮﻔ . ﺮﻫ ﯾ داﻮﻣ زا ﮏ

ﻧﺪﻌﻣ ﯽ ﻤﺗا بﺬﺟ ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻧﺎﮔاﺪﺟ ﯽ

هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ 21] .[ وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺘﻓﺎﺑ ﯽ ﻪﺑ نﺎﻧ ﺳو ﯿ ﺞﻨﺳ ﺖﻓﺎﺑ ﻪﻠ

) TA.XT plus ,Stable Micro Systems, UK (

مﺎﺠﻧا و

ﺖﺴﺗ ﺎﻫ ي ﺷﺮﺸﻓ و دﻮﻔﻧ ﺳرﺮﺒ

ﯽ ﺪﺷ 14] . [ ﺮﺜﮐاﺪﺣ ،ذﻮﻔﻧ نﻮﻣزآ رد

ﻧﯿ وﺮ ي اﺮﺑ مزﻻ ي ﻪﺑ ﻪﻧﻮﻤﻧ ندﺮﮐ خارﻮﺳ ﺘﺨﺳ ناﻮﻨﻋ

4ﯽ و نﻮﻣزآ رد

،شﺮﺸﻓ ﺘﻔﺳ

5ﯽ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﺷ

ﯿ ﻨﺤﻨﻣ ﺐ ﯽ ﻧ ﯿ وﺮ - هدوﺪﺤﻣ رد نﺎﻣز

ﻄﺧ ﯽ ﻌﺗ ﯿﯿ ﺪﺷ ﻦ . و ﯾ ﮔﮋ ﯽ ﺎﻫ ي و ﯾ ﺘﺳﻻاﻮﮑﺴ ﯿ ﻤﺧ ﮏ ﯿ ﻪﺑ ﺪﺠﻨﮐ ﺮ

ﺳو ﯿ و ﺮﺘﻣﻮﺋر ﻪﻠ ﺮﻃ زا

ﯾ ﺖﻓر نﻮﻣزآ ﻖ و

ﺲﻧﺎﮐﺮﻓ ﺖﺸﮔﺮﺑ ﺖﺤﺗ6

ﺖﺑﺎﺛ ﺶﻨﺗ 1 Pa

ﺳرﺮﺑ ﯽ ﺪﺷ . ﺧذ لوﺪﻣ ﯿ هﺮ ) (G' ﺖﻓا لوﺪﻣ ، )

(G'' ،

ﺖﻓا ﺖﻧاﮋﻧﺎﺗ )

tan δ ( ﻪﺑ ﻌﺑﺎﺗ ناﻮﻨﻋ ﯽ ﻪﻠﺻﺎﻓ رد ﺲﻧﺎﮐﺮﻓ زا 20

- 1

و ﺰﺗﺮﻫ ﺮﺟ رادﻮﻤﻧ ﯾ

نﺎ ﺷﺮﺑ ﺶﻨﺗ هدوﺪﺤﻣ رد ﯽ

s^-1 120 - 1 خﺮﻧ و

شﺮﺑ 500Pa - 1 ﺪﻣآ ﺖﺳد ﻪﺑ 22]

.[

ﻬﺗ ﺖﻬﺟ ﯿ ﻪ وﺎﺼﺗ ﯾ ﻣ ﺎﺑ ﺮ ﯿ ﻧوﺮﺘﮑﻟا پﻮﮑﺳوﺮﮑ

7ﯽ (SEM) زا ﺲﭘ نﺎﻧ

ﺮﻓ رد ﻞﻣﺎﮐ دﺎﻤﺠﻧا ﯾ

ﮏﺸﺧ ﻂﺳﻮﺗ ،رﺰ دﺎﻤﺠﻧا ﻦﮐ

ي ﻸﺧ ﺖﺤﺗ و

9/

0 ﻣ ﯿﻠ ﯽ ﺪﺷ ﮏﺸﺧ ًﻼﻣﺎﮐ رﺎﺑ .

ﻪﻧﻮﻤﻧ ﺎﻫ ي ﮏﺸﺧ ﺳآ هﺪﺷ ﯿ ﺎﺑ و بﺎ

ﺶﻣ ﮏﻟا 80 ﺪﺷ لﺎﺑﺮﻏ .ا

ﯾ ﻪﻧﻮﻤﻧ ﻦ ﺸﺷﻮﭘ ﺎﺑ ﺎﻫ ﯽ

و هﺪﻧﺎﺷﻮﭘ ﻼﻃ زا

وﺎﺼﺗ ﯾ گرﺰﺑ ﺎﺑ ﺮ ﺎﻤﻧ

ﯾ ﯽ 5000 ﺪﺷ ﺖﺒﺛ . ﺬﭘ مﺎﮐ نﻮﻣزآ ﯾﺮ

ي ﺎﺑ

4. hardness 5. stiffness

6. frequency sweep test

7. Scanning Electron Microscope (SEM)

ﻘﻣ ﯿ سﺎ 9 ﻪﺟرد ا ي ، ﻪﺑ ﻌﺗ رﻮﻈﻨﻣ ﯿﯿ ﻣ ﻦ ﯿ فﺮﺼﻣ ﻪﻗﻼﻋ ناﺰ ﻪﺑ نﺎﮔﺪﻨﻨﮐ

ﺎﻧ ن ﺎﻫ ﻬﺗ ي ﯿﻪ ﺳﻻﻮﻣﺮﻓ ﺎﺑ هﺪﺷ ﯿ

نﻮ ﺎﻫ ي ﺪﺷ اﺮﺟا ﻒﻠﺘﺨﻣ 23]

. [

زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ﻂﺳﻮﺗ 20 زرا ﯾ بﺎ رد ،ﺲﻨﺟ ود ﺮﻫ زا هدوﺪﺤﻣ

ﻨﺳ ﯽ ﺑ ﯿ ﻦ 13 ﺎﺗ 45 ﺪﺷ مﺎﺠﻧا لﺎﺳ .ﯾ

ﮏ نﺎﻧ ﻪﻧﻮﻤﻧ ﺮﻫ زا مرﺎﻬﭼ رد

فوﺮﻇ ﯾ ﮏ رﺎﺑ فﺮﺼﻣ ) ﺪﮐ راﺬﮔ ي هﺪﺷ ﻓدﺎﺼﺗ ﻢﻗر ﻪﺳ ﺎﺑ ﯽ

( راﺮﻗ

ﻪﺑ و ﺖﻓﺮﮔ ﻓدﺎﺼﺗ ترﻮﺻ

ﯽ زرا ﻪﺑ ﯾﺎ ب ﺎﻫ ﺪﺷ ﻪﺿﺮﻋ .

ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ

ﮔ ﺮﻈﻧ رد ﺎﺑ ﻦﺘﻓﺮ

،ﻢﻌﻃ ،ﮓﻧر ﻣﺮﻧ

ﯽ ﻠﺑﺎﻗ ،ﺖﻓﺎﺑ ﯿ

،نﺪﺷ هرﺎﭘ ﺖ

ندﻮﺑ هﺪﻨﻨﮑﺷ ﯾ

ﺒﺴﭼ ﺎ ﯿ داﺪﻋا ﺎﺑ ،ناﺪﻧد و نﺎﻫد ﻪﺑ نﺪ 1

ﺎﺗ 9 اﺮﺑ ي

ﺪﺷ مﻼﻋا ﻪﻧﻮﻤﻧ ﺮﻫ .

2 - 3 - ﺰﺠﺗ ﯾﻪ و ﻠﺤﺗ ﯿ رﺎﻣآ ﻞ ي

اﺮﺑRSM ي راﺪﻘﻣ ﺮﺛا ﯽﺑﺎﯾزرا ) HPMC

X1

( ﻤﺧ و ﯿ ﺪﺠﻨﮐ ﺮ ) X2

(

ﮐ ﺮﺑ ﯿﻔ ﯿ ﺪﺷ هدﺎﻔﺘﺳا لﻮﺼﺤﻣ ﺖ 24]

.[ ﺎﭘ و ﻻﺎﺑ دوﺪﺣ ﯾﯿ

ﻦ

5/

1 - 5/

0 % اﺮﺑ ي HPMC و 20 - 10 % اﺮﺑ ي ﻤﺧ ﯿ ﺮﻈﻧ رد ﺪﺠﻨﮐ ﺮ

ﺪﺷ ﻪﺘﻓﺮﮔ . ﺘﺨﺳ ﯽ ﺘﻔﺳ ،ذﻮﻔﻧ ﯽ

ﺬﭘ و شﺮﺸﻓ ﯾ

ﻠﮐ شﺮ ﯽ ﻪﺑ ناﻮﻨﻋ

ﺦﺳﺎﭘ ) Y_i ( ﺎﻤﻧ ﻪﺑ ، ﯾ ﮔﺪﻨ ﯽ ﺎﻫﺮﺘﻣارﺎﭘ زا ي

ﮐ ﯿﻔ ﯽ ﻠﺻا ﯽ لﻮﺼﺤﻣ

ﺪﻧﺪﺷ بﺎﺨﺘﻧا .

ﺰﮐﺮﻣ ﺐﮐﺮﻣ حﺮﻃ سﺎﺳا ﺮﺑ ي

و ﺎﺑ ﺮﺑاﺮﺑ α 414 /1 ،

ﺞﻨﭘ ﻐﺘﻣ ﺮﻫ زا ﺢﻄﺳ ﯿ

ﺎﻣزآ هدزاود و بﺎﺨﺘﻧا ﺮ ﯾ

ﻞﻣﺎﺷ ﺖﺨﭘ ﺶ

راﺮﮑﺗ رﺎﻬﭼ )

ﺎﻣزآ ﯾ ﺶ ﺎﻫ ي 9 ، 10 ، 11 ، 12 ( ﻪﺑ ﺎﺑ ﮔرﺎﮐ ﯿﺮ ي مﺮﻧ راﺰﻓا

STATISTICA ﻪﺨﺴﻧ

10 ﺣاﺮﻃ ﯽ ﺪﺷ ) لوﺪﺟ 1 .(

اﺮﺑ ي ﺖﺧﺎﺳ

لﺪﻣ ﺎﻫ ي ﭘﯿ ﺶ ﺑﯿﻨ ﯽ ﺻﻮﺼﺧ هﺪﻨﻨﮐ ﯿ

ﻟﻮﺗ نﺎﻧ تﺎ ﯿ

ﺪ دﺎﻘﻣ ﺎﺑ هﺪﺷ ﯾ

ﺮ

ﻒﻠﺘﺨﻣ ﻤﺧ و HPMC

ﯿ هداد ،ﺪﺠﻨﮐ ﺮ ﺎﻫ

ي ﺑﺮﺠﺗ ﯽ ﻪﻟدﺎﻌﻣ ﺎﺑ 1

ﺷ شزاﺮﺑ ﺪ . Yi= b0+ b1X1+ b2X2+ b11X12

+ b22X22

+ b12X1X2

ﻪﻟدﺎﻌﻣ ) 1 (

اﯾ رد ﻪﻟدﺎﻌﻣ ﻦ ﮔﺮﺑ

ﯿ ﻄﺧ تاﺮﺛا هﺪﻧﺮ ﯽ

ﺶﻨﮑﻤﻫﺮﺑ و مود ﻪﺟرد ،

ﺖﺳا . b₀

،حﺮﻃ ﺰﮐﺮﻣ ﻪﻄﻘﻧ رد هﺪﺷ شزاﺮﺑ ﺦﺳﺎﭘ ﺺﺧﺎﺷ b₁

و b₂

ﻄﺧ ﺮﺘﻣارﺎﭘ ﯽ

، b₁₁ و b₂₂ و مود ﻪﺟرد ﺮﺘﻣارﺎﭘ b₁₂

ﻞﺑﺎﻘﺘﻣ ﺮﺛا ﺮﺘﻣارﺎﭘ

ﺖﺳا . اﺮﺑ ي ﺎﻔﮐ توﺎﻀﻗ ﯾ

شزاﺮﺑ مﺪﻋ ،لﺪﻣ شزاﺮﺑ ﺖ ﺮﺿ ،8

ﯾ ﺐ

ﮕﺘﺴﺒﻤﻫ ﯽ ﻪﻧﺎﮔﺪﻨﭼ )

R²_adj ( رادﺎﻨﻌﻣ و ي لﺪﻣ ) ﺢﻄﺳ رد 95

(%

درﻮﻣ ﺳرﺮﺑ ﯽ ﺖﻓﺮﮔ راﺮﻗ .

ﺎﻫرادﻮﻤﻧ ي ﻪﺳ ﺪﻌﺑ ﯾ لﺪﻤ اﺮﺑ ﺎﻫ ي ﻢﺴﺠﺗ

ﺸﺨﺑ ﯿ ﻠﮐ ﺪﻧور ﻪﺑ نﺪ ﯽ

ﺳﺮﺗ ﯿ ﺪﺷ ﻢ . ﺎﺑ ﺪﻌﺑ مﺎﮔ رد ﻪﺑ

ﮔرﺎﮐ ﯿﺮ ﯾ شوﺮ

ﺑﻮﻠﻄﻣ ﯿ

9ﺖ

، ﺦﺳﺎﭘ ﺎﻫ ﻫﺎﻣ ﻪﺑ ﻪﺘﺴﺑ ﯿ

نآ ﺖ ﺮﺜﮐاﺪﺣ ﻪﺑ ﺎﻫ ﯾ

ﻞﻗاﺪﺣ ﺎ

ﺪﺷ هﺪﻧﺎﺳر ﻬﺑ راﺪﻘﻣ ﺎﺗ

ﯿ و ﺪﺠﻨﮐ ﻪﻨ اﺮﺑ HPMC

ي ﺘﺳد ﯿﺑﺎ ﯽ ﻪﺑ

بﻮﻠﻄﻣ ﺮﺗ ﯾ ﻦ ﺦﺳﺎﭘ ﻌﺗ ﺎﻫ ﯿﯿ ددﺮﮔ ﻦ . ﺮﺧآ رد ﯾ اﺮﺑ ﻪﻠﺣﺮﻣ ﻦ ي

زرا ﯾﺑﺎ ﯽ

ﭘ ﺖﺤﺻ ﯿ ﺶ ﺑﯿﻨ ﯽ دﺎﻘﻣ ﺎﺑ نﺎﻧ ﻪﻧﻮﻤﻧ ،لﺪﻣ ﯾ

ﻬﺑ ﺮ ﯿ ﭘ ﻪﻨ ﯿ دﺎﻬﻨﺸ ﻟﻮﺗ هﺪﺷ ﯿ ﺪ

زرا درﻮﻣ و ﯾﺑﺎ

ﯽ ﮐ ﯿﻔ ﯽ ﺖﻓﺮﮔ راﺮﻗ .

8. lack-of-fit 9. desirability

Table 1 Worksheet of the central composite experimental design

12 11 10 9 8 7

6 5

4 3 2 1 Trial

0 0 0 0 0 0

+1.414 -1.414

+1 +1 -1 -1 HPMC

0 0 0 0 +1.414 -1.414

0 0

+1 -1 +1 -1 Sesame Variablescode

1 1 1 1 1 1

1.707 0.293

1.5 1.5 0.5 0.5 HPMC*

15 15 15 15 22.1 7.93

15 15

20 10 20 10 Sesame**

Variables value

HPMC* (g/100g flour base) and sesame paste** (g/100 g paste after heat treatment)

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

ﮐﺮﺗ ﯿ لوﺪﺟ رد ﺞﻧﺮﺑ و ﺪﺠﻨﮐ تﺎﺒ 2

ﺖﺳا هﺪﺸﻬﺋارا .

مﺎﻗرا ﺮﺑ ﺞﻧﺮﺑ

ﻣآ راﺪﻘﻣ سﺎﺳا ﯿ

ﺮﻫﺎﻇ زﻮﻠ ي هزاﺪﻧا ﮔﯿ ﺮ ي ﺎﻨﺒﻣ ﺮﺑ هﺪﺷ ي

ﮏﺸﺧ نزو

ﺮﻟﺎﮐ شور ﺎﺑ ﻪﻧﻮﻤﻧ ﯾ

ﺮﺘﻤ ي ﺎﺑ

ﯾ ﺴﮐاو عاﻮﻧا ﻪﺑ ،تﺎﺘﺳا ﺮﻓﺎﺑ رد ﺪ ﯽ

) 2 - 0 (%

ﺴﺑ ، ﯿ ﻣآ رﺎ ﯿ ﺎﭘ زﻮﻠ ﯾﯿ ﻦ ) 9 - 3 (%

ﻣآ ، ﯿ ﺎﭘ زﻮﻠ ﯾﯿ ﻦ ) 19 - 10 (%

،

ﻣآ ﯿ ﻂﺳﻮﺘﻣ زﻮﻠ )

25 - 20 (%

ﻣآ و ﯿ ﻻﺎﺑ زﻮﻠ )ﺑﯿ زا ﺮﺘﺸ 25 (%

ﺴﻘﺗ ﯿ ﻢ

ﻣ ﯽ ﺪﻧﻮﺷ 25] .[ ﻈﻧ ا ﻪﺑ ﺮ ﯾ ﻪﻘﺒﻃ ﻦ ﺪﻨﺑ ي ﻤﺷﺎﻫ ﻢﻗر ﯽ

ﻣآ ﯿ زﻮﻠ

ﺖﺳا ﻂﺳﻮﺘﻣ .

ﺻﻮﺗ سﺎﺳا ﺮﺑ ﯿ

ﻨﺑ ﻪ ﯿ ﺬﻐﺗ دﺎ ﯾ ژر رد نﺎﺘﺴﻠﮕﻧا ﻪ ﯾ

ﻢ

اﺬﻏ ﯾ ﯽ ﻪﻧازور ﯾ ﮏ دﺮﻓ ﻎﻟﺎﺑ 60 ﮐ ﯿ ﻮﻠ ﯾ ﯽ ) 50 - 19 لﺎﺳ ( 45 مﺮﮔ ﺌﺗوﺮﭘ

ﯿ

،ﻦ 700mg ﺴﻠﮐ ﯿ ،ﻢ 300mg - 270 ﻨﻣ ﯿﺰ ﯾ

،ﻢ 1600mg ﺪﺳ ﯾ ،ﻢ

3500mg ﺳﺎﺘﭘ ﯿ

،ﻢ 5/mg 9 - 7 ور ي ، 8/mg 14 - 7/

8 ﻦﻫآ درﻮﻣ ﻧﯿ زﺎ

ﺖﺳا 26] . [ ﻮﺳ زا ي د ﯾ ﻘﺤﺗ ﺮﮕ ﯿ ﻣ نﺎﺸﻧ تﺎﻘ ﯽ

ﺌﺗوﺮﭘ ﺪﻫد ﯿ دﻮﺟﻮﻣ ﻦ

رد ﺧﺮﺑ ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ ﺎﺘﻤﻫ رد نآ راﺪﻘﻣ ﻒﺼﻧ

ﯾ نﺎ

اراد ي نآ ﻦﺗﻮﻠﮔ ﺖﺳا ﺎﻫ . ﺑ ﯿ ا ﺮﺘﺸ ﯾ ﺬﻐﻣ داﻮﻣ ﺮﻈﻧ زا تﻻﻮﺼﺤﻣ ﻦ ي

ﺪﺳ ﺪﻨﻧﺎﻣ ﯾ ور ،ﻦﻫآ ،ﻢ ي

و و ﯾ ﻣﺎﺘ ﯿ ﻦ ﺎﻫ ي هوﺮﮔ ﺪﻧراد دﻮﺒﻤﮐB 27]

[

و 38 - 20 % ﻼﺘﺒﻣ ﯾ ﻪﺑ نﺎ ﻠﺳ ﯿ و بﺬﺟ ءﻮﺳ رﺎﭼد كﺎ اﺮﻘﻓ

ﯾ داﻮﻣ ﻦ

ﺬﻐﻣ ي ﺪﻨﺘﺴﻫ 28] .[ اﺮﺑﺎﻨﺑ ﯾ ﻨﻏ ﻪﮐ ﺪﺠﻨﮐ ﻦ ﯽ

ﺌﺗوﺮﭘ زا ﯿ داﻮﻣ و ﻦ

ﻧﺪﻌﻣ ﯽ ﺖﺳا ) لوﺪﺟ 2 و 3 ( ﻣ ﯽ ژر ﻞﻤﮑﻣ ﺪﻧاﻮﺗ ﯾﻤ

ﯽ ا ﯾ ﻟآ هﺪ ﯽ رد

ﺪﺷﺎﺑ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ تﻻﻮﺼﺤﻣ .

Table 2 Composition of rice andsesame seeds (%)

Ash Oil

Protein Amylose

Moisture Mineral

6.01 ± 0.05 37.32 ± 0.04

23.75 ± 0.24 -

4.83 ± 0.07 Sesame

0.74 ± 0.07 0.56 ± 0.05

7.13 ± 0.25 21.83 ± 0.70

11.94 ± 0.23 Rice

Table 3 Mineral composition ofsesame seeds (g /100 g of dry matter basis) Iron Zinc

Magnesium Sodium

Calcium Potassium

Mineral

0.09 ± 0.01 0.04 ± 0.01

0.11 ± 0.01 0.02 ± 0.01

0.15 ± 0.03 0.16 ± 0.02

Composition

ﺳرﺮﺑ ﯽ ﺷﺮﺑ ﺶﻨﺗ ﻪﻄﺑار ﯽ

- ﻤﺧ رد شﺮﺑ خﺮﻧ ﯿ

ﺪﺠﻨﮐ ﺮ نﺎﺸـﻧ هﺪـﻨﻫد

دﻮﺳ رﺎﺘﻓر و ﺘﺳﻼﭘ ﯿ ﮏ ﺖﺳا ﻪﻧﻮﻤﻧ )

ﻞﮑﺷ 1 .(

ﺎـﺳ رد ﯾﺮ ﻘﺤﺗ ﯿ تﺎـﻘ

ﻧ ــﯿ ﺰ هﺪــﺷ شراﺰــﮔ ﻤﺧ

ــﯿ ﺪــﺠﻨﮐ ﺮ رﺎــﺘﻓر دﻮــﺳ و ﺘــﺳﻼﭘ ﯿ و ﮏ

ﺗﯿ ﭘوﺮﺗﻮﺴﮑ ﯿ دراد ﮏ 22] .[

رد ﺲﻧﺎﮐﺮﻓ ﺎﻫ ي ﺳرﺮﺑ ﯽ هﺪﺷ

، ﻤﺧ رد ﯿ ﺪﺠﻨﮐ ﺮ ﺑ ـﯿ G' زا ﺮﺘﺸ G"

ﺖـﺳا

) ﻞﮑﺷ 2 .(

و ﺎﺑ G' ﯾ ﮔﮋ ﯽ ﺘـﺳﻻا ﯿ ﺑ و دراد طﺎـﺒﺗرا ﮏ ـﯿ

نآ ندﻮـﺑ ﺮﺘﺸ

نﺎﺸﻧ ﻢﻫﺮﺑ هﺪﻨﻫد ﺶﻨﮐ

ﺎﻫ ي ﻮﻗ ي ﺑ ﯿ و تارذ ﻦ ﯾ

ﻪﮑﺒـﺷ رﺎﺘﺧﺎـﺳ ﺎ ا

ي

ﺎﭘﯾ ﺖﺳا هﺪﺷ راﺪ .

ﻣ ﯽ ﺮﻃ زا ناﻮﺗ ـﯾ

ﻖ لوﺪـﻣ ،تارذ هزاﺪـﻧا ﺶﻫﺎـﮐ

ﻤﺧ رد ار ﺖﻓا ـﯿ

اﺰـﻓا ﺪـﺠﻨﮐ ﺮ ﯾ

رد ﻪـﮐ داد ﺶ ﺘﻧ

ﯿ ﻤﺧ ﻪـﺠ ـﯿ ﺎﻤﺗ ﺮ ـﯾ ﻞ

ﺑﯿ ﺮﺘﺸ ي و ﺖـﻟﺎﺣ ﻪﺑ ـﯾ

زﻮﮑﺴ ﯾ ﺑ نآ رﺎـﺘﻓر و ﻪـﺘﻓﺎ ـﯿ

ﺒـﺷ ﺮﺘﺸ ﯿ ﺎـﻣ ﻪ ﯾ ﻊ

ﻣ ﯽ ددﺮﮔ 22] .[ Fig 1 Shear flow curve for sesame paste sample

67

ﺲﻧﺎﮐﺮﻓ رد ﺎﻫ

ي ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﺮﺗﻻﺎﺑ ﯾ

ﺒﻃ ﻞﮑﺷ ﻪﮑﻨ ﯿﻌ

ﯽ وﺮﮐﺎﻣ

لﻮﮑﻟﻮﻣ ﻐﺗ ﺎﻫ ﯿﯿ ﻣ ﺮ ﯽ اﺰﻓا ،ﺪﻨﮐ ﯾ ﺶ ' ﻪﺑ ﺖﺒﺴﻧ G

"

ﺑﯿ G و ﺖﺳا ﺮﺘﺸ

ﺖﻓا ﺖﻧاﮋﻧﺎﺗ ﺶﻫﺎﮐ )

ﺧذ لوﺪﻣ ﻪﺑ ﺖﻓا لوﺪﻣ ﺖﺒﺴﻧ ﯿ

هﺮ ( خر

ﻣ ﯽ ﺪﻫد ) ﻞﮑﺷ 3 .(

Fig 2 Effect of frequency on storage (G") and loss modulus (G') for sesame paste

Fig 3 Effect of frequency on loss tangent (tg δ) for sesame paste

ﺬﭘ ﺦﺳﺎﭘ ﺢﻄﺳ رادﻮﻤﻧ ﯾ

فﺮﺼﻣ شﺮ ﺘﺨﺳ ،هﺪﻨﻨﮐ

ﯽ ﺘﻔﺳ و ﯽ ﺖﻓﺎﺑ

نﺎﻧ ﺎﻫ ي وﺎﺣ ﺞﻧﺮﺑ ي

دﺎﻘﻣ ﯾ ﻤﺧ ﻒﻠﺘﺨﻣ ﺮ ﯿ

و ﺪﺠﻨﮐ ﺮ رد ،HPMC

ﻞﮑﺷ ﺎﻫ ي 4 ﺎﺗ 6 ﻪﺋارا ﺖﺳا هﺪﺷ .

> 7 < 6.5 < 5.5 < 4.5 < 3.5 < 2.5 0.2 ^0.4

0.6 0.8 1.0 1.2 1.4 1 .6 1 .8

H PM C

6 8 10 12 14 16 18 2 0 2 2 24

Seasame

2 3 4 5 6 7 8

acce_p t_ion

Fig 4 Effect of HPMC and sesame paste on overall consumer acceptance of rice bread

ﻬﺗ نﺎﻧ ﯿﻪ ﺻﺎﺧ هﺰﻣ ﺪﻗﺎﻓ ﺞﻧﺮﺑ زا هﺪﺷ ﯽ

ﻣ ﺮﻈﻧ ﻪﺑ و ﺖﺳا ﯽ

ﺪﺳر

ﻮﺑ و ﻢﻌﻃ ي ﺷﺎﻧ ﯽ ﻤﺧ ندوﺰﻓا زا ﯿ

دوﺪﺣ ﺎﺗ ﺪﺠﻨﮐ ﺮ 10

% ﺐﺟﻮﻣ ،

اﺰﻓا ﯾ ﺬﭘ ﺶ ﯾ فﺮﺼﻣ شﺮ دﺎﻘﻣ زا هدﺎﻔﺘﺳا ﺎﻣﺎﻫﺪﺷ هﺪﻨﻨﮐ

ﯾ ،ﺮﺗﻻﺎﺑ ﺮ

ﺗ ار نآ ﮓﻧر و ﺖﻔﺳ ار ﻪﻧﻮﻤﻧ ﯿ

هﺮ ﺮﺗ دﺮﮐ . ﺘﻣا ﯿ ﺎﭘ زﺎ ﯾﯿ ﺬﭘ ﻦ ﯾ ﻠﮐ شﺮ ﯽ

ﻪﻧﻮﻤﻧ رد ﺎﻫ ي وﺎﺣ ي دﺎﻘﻣ ﯾﺮ ز ﯾ ﻨﭽﻤﻫ ،ﺪﺠﻨﮐ دﺎ ﯿ

ﻣ ﻦ ﯽ ﻟد ﻪﺑ ﺪﻧاﻮﺗ ﯿ ﻞ

ﮐﺮﺗ ﯿ ﺨﻠﺗ تﺎﺒ ﯽ ﻪﮐ ﺪﺷﺎﺑ ﺎﻣد رد

ي ﻻﺎﺑ ي ﻤﺧ رد ﺖﺨﭘ ﯿ

ﺪﺠﻨﮐ ﺮ

ﻟﻮﺗ ﯿ ﻣ ﺪ ﯽ دﻮﺷ 29] .[

> 3.5 < 3.1 < 2.6 < 2.1 < 1.6

0 .2 0 .4 0 .6 0.8 1 .0 1.2 1.4 ^{1 .6}

1.8

H PM C

6 8 10 12 14 16 18 2 0 2 2 24

Seasame

1.5 2.0 2.5 3.0 3.5 4.0 4.5

hard ness

Fig 5 Effect of HPMC and sesame paste on penetration hardness of rice bread

ﺎﺘﻧ ﯾ نﻮﻣزآ ﺞ ﺎﻫ ي ﺘﻓﺎﺑ ﯽ داد نﺎﺸﻧ اﺰﻓا ﺎﺑ ﯾ ﺎﺟ راﺪﻘﻣ ﺶ ﯾ

ﺰﮕ ﯾﻨ ﯽ ﻤﺧ ﯿ ﺮ

ﺳﻻﻮﻣﺮﻓ رد ﺪﺠﻨﮐ ﯿ

ﺘﻔﺳ ،نﻮ ﯽ ﺰﻓا لﻮﺼﺤﻣ اﯾ

ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ . ﺎﺑ ﻖﺑﺎﻄﻣ

ﯾ ﺎﻫ ﻪﺘﻓﺎ ي ا ﯾ ﺎﺘﻧ ،ﺶﻫوﮋﭘ ﻦ ﯾ

ﺳرﺮﺑ ﺞ ﯽ ﺎﺟ ﺮﺛا ﯾ ﺰﮕ ﯾﻨ ﯽ 15 - 5 % درآ

ﻔﺳ ﺪﺠﻨﮐ ﯿ مﺪﻨﮔ درآ ﺎﺑ ﺪ 30]

و[ ﯾ ندوﺰﻓا ﺎ 20 - 5 % ﺳ ﺪﺠﻨﮐ درآ ﯿ

هﺎ

نﺎﻧ ﻪﺑ 29] ﻧ ﯿ[ داد نﺎﺸﻧ ﺰ ﺳﻻﻮﻣﺮﻓ رد ﺪﺠﻨﮐ زا هدﺎﻔﺘﺳا

ﯿ تاﺮﺛا ،نﻮ

ﺋﻮﺳ ﯽ ﺬﭘ و لﻮﺼﺤﻣ ﻢﺠﺣ ،ﺖﻓﺎﺑ ،ﻪﺘﺳﻮﭘ ﮓﻧر ﺮﺑ ﯾ

فﺮﺼﻣ شﺮ

دراد هﺪﻨﻨﮐ .

ﻘﻘﺤﻣ ﯿ ﻟد ﻦ ﯿ اﺰﻓا و ﻢﺠﺣ ﺶﻫﺎﮐ ﻞ ﯾ

ار نﺎﻧ ﻢﮐاﺮﺗ ﺶ

ﮑﺸﺗ زا ﺪﺠﻨﮐ ﺖﻌﻧﺎﻤﻣ ﯿ

ﻞ ﯾ ﻠﺑﺎﻗ ،ﻢﺠﺴﻨﻣ ﻪﮑﺒﺷ ﮏ ﯿ

،ﺮﺘﻤﮐ عﺎﺴﺗا ﺖ

ﻨﭽﻤﻫ ﯿ ﺑ بآ بﺬﺟ ﻦ ﯿ

ﻓ ﻂﺳﻮﺗ ﺮﺘﺸ ﯿ

هدﺮﮐ ﺮﮐذ ﺪﺠﻨﮐ ﺮﺒ ﺪﻧا

30] ، 29 .[

> 4.2 < 4.1 < 3.9 < 3.7 < 3.5 < 3.3 < 3.1 < 2.9 0.2 0 .4 0.6 0 .8 1 .0 1 .2 ¹.4 1.6 1.8

HPM C

6 8 10 12 14 16 18 20 22 24

Seasame

2.6 2.8 3^.0 3.2 3.4 3.6 3.8 4.0 4.2 4.4

stiffn ess

Fig 6 Effect of HPMC and sesame paste on compression stiffness of rice bread

رد ﻪﭽﻧﺎﻨﭼ ﻞﮑﺷ

7 رد ﻮﺼﺗ ﯾ ﻪﺑ ﺮ ﺖﺳد ﻣ زا هﺪﻣآ ﯿ پﻮﮑﺳوﺮﮑ

ﻧوﺮﺘﮑﻟا ﯽ ﻧﯿ ﺰ ﻣ هﺪﻫﺎﺸﻣ ﯽ

،دﻮﺷ نﺎﻧ وﺎﺣ ي ﻤﺧ ﯿ ﺮ و ﺪﺠﻨﮐ HPMC

ﻪﮑﺒﺷ ا ي ﭘ ﯿ ﺎﻀﻓ و تاﺮﻔﺣ ﺎﺑ ﻪﺘﺳﻮ ي

ﻟﺎﺧ ﯽ ﻢﮐ ﺖﺳا ﺢﻄﺳ نآ رد و

لﻮﻧاﺮﮔ ﺎﻫ ي ﻪﺘﺳﺎﺸﻧ ﺷﻼﺘﻣ ﯽ ﺷﻮﭘ ،هﺪﺷ ﯿ زا هﺪ ﻦﻏور ﻣ ﯽ ﺪﺷﺎﺑ .

ﺎﺘﻧ سﺎﺳا ﺮﺑ ﯾ

ﻟﺎﻧآ ﺞ ﯿ راو ﺰ ﯾ ﻤﺧ ندوﺰﻓا ﻂﻘﻓ ،ﺲﻧﺎ ﯿ

ﺪﺠﻨﮐ ﺮ ) X₂² (

ﻪﺑ رادﺎﻨﻌﻣ ترﻮﺻ )

05 / 0 p<

( ﻠﮐ ﺮﺑ ﯿ ﺦﺳﺎﭘ ﻪ ﺛﺄﺗ ﺎﻫ ﯿ ﺖﺳﺎﻬﺘﺷاﺬﮔ ﺮ .

ﺪﻨﭼﺮﻫ ندوﺰﻓا ﺪﺣ ﺎﺗ HPMC

ي ﺘﻔﺳ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﯽ

ﺘﺨﺳ و ﯽ

،هﺪﺷ لﻮﺼﺤﻣ ﺮﺛا

ﻤﻫ و HPMC ﯿ ﻦ رﻮﻃ ﺮﺛا ﻤﺧ ﻞﺑﺎﻘﺘﻣ ﯿ و ﺪﺠﻨﮐ ﺮ

ﺮﺑ HPMC ﺎﻫﺮﺘﻣارﺎﭘ ي ﮐ ﯿﻔ ﯽ لﻮﺼﺤﻣ ﻧ رادﺎﻨﻌﻣ ﯿ ﺖﺴ . ﺴﺑ رد ﯿ رﺎ ي

ﻘﺤﺗ زا ﯿ

،تﺎﻘ ﺑ راﺪﻘﻣ ﯿ ﺸ ﯿ ﺻﻮﺗ ﻪﻨ ﯿﻪ اﺮﺑ هﺪﺷ ي ندوﺰﻓا 5HPMC /1 %

ﺖﺳا هﺪﺷﺮﮐذ 13]

.[ ﯾ ﻪﺘﻓﺎ ﺎﻫ ي ﺳ ﯿ ﺮﮐﺎﻣاراﻮ ﯾ نﺎﻨﺸ نارﺎﮑﻤﻫ و

) 2004 ( ﻧﯿ ﻣ نﺎﺸﻧ ﺰ ﯽ ندوﺰﻓا ﺮﺛا رد ﺪﻫد 5/

4 % نﺎﻧ ﺖﻓﺎﺑ ،HPMC

ا هزاﺪﻧا ﻪﺑ ي ﻣ ﺖﻔﺳ ﯽ ﺎﻧاﻮﺗ ﻪﮐ دﻮﺷ ﯾ

ﯽ ار زﺎﮔ ﻦﺘﺷاﺪﻬﮕﻧ و عﺎﺴﺗا

دراﺪﻧ 31] .[

Fig 7 Scanning electron micrographs of bread with (a) and without (b) HPMCand sesame paste.

ﻣ ﺮﻈﻧ ﻪﺑ ﯽ ﻟد ﻪﺑ ﺪﺳر ﯿ رواﺮﻓ شوررد دﻮﺟﻮﻣ توﺎﻔﺗ ﻞ ي

ﻤﺧ ﯿ وﺮ

ا رد نﺎﻧ ﯾ ﻦ ﺎﺑ ،ﺶﻫوﮋﭘ ﯾ

دﺎﻘﻣ ﺪ ﯾ ﺑ ﺮ ﯿ ﺮﺘﺸ ي زا ءﺎﻘﺗرا ﺖﻬﺟ HPMC

ﮐﯿ ﮔ راﺮﻗ هدﺎﻔﺘﺳادرﻮﻣ لﻮﺼﺤﻣ ﺖﻔ ﯿ

دﺮ . هداد شزاﺮﺑ زا ﺲﭘ ﺎﺑ ﺎﻫ

ﺗارداﻮﮐ لﺪﻣ ﯿ

ﺗﺮﺗ ﻪﺑ ،ﮏ ﯿ

تﻻدﺎﻌﻣ ﺐ 2

ﺎﺗ 4 اﺮﺑ ي ﭘ ﯿ ﺶ ﺑﯿﻨ ﯽ ﺛﺄﺗ ﯿ ﺮ

دﺎﻘﻣ ﯾ ﻤﺧ ﻒﻠﺘﺨﻣ ﺮ ﯿ

و ﺪﺠﻨﮐ ﺮ ﺬﭘ ﺮﺑ HPMC

ﯾ ﻠﮐ شﺮ ﯽ ﺘﺨﺳ ، ﯽ

ﺘﻔﺳ و ذﻮﻔﻧ ﯽ

ﺪﻣآ ﺖﺳد ﻪﺑ شﺮﺸﻓ :

Y_acception=4.900+(0.591×X₁)-(0.437×X₁²)+

(0.426×X₂)-(0.022×X₂²)+(0.004×X₁×X₂) (R²adj:0.87)(2) ﻪﻟدﺎﻌﻣ

Y_hardness=3.409-(0.558×X₁)+(0.085×X₁²)- (0.276×X₂)+(0.012×X₂²)+(0.021×X₁×X₂) (R²_adj:0.77) (3) ﻪﻟدﺎﻌﻣ

Y_stiffness=3.668-(0.077×X₁)+(0.034×X₁²)- (0.088×X₂)+(0.005×X₂²)-(0.018×X₁×X₂) (R²_adj:0.70) (4) ﻪﻟدﺎﻌﻣ

69

R² ﻟﻮﺒﻗ ﻞﺑﺎﻗ ﻏ ﻮ

ﯿ ا شزاﺮﺑ مﺪﻋ ندﻮﺑ رادﺎﻨﻌﻣ ﺮ ﯾ

لﺪﻣ ﻦ

،ﺎﻫ

نﺎﺸﻧ هﺪﻨﻫد ﺳﺮﮔر لﺪﻣ بﻮﺧ قﺎﺒﻄﻧا ﯿ

ﺎﺑ نﻮ هداد ﺎﻫ ي ﻪﺑ ﺖﺳد هﺪﻣآ و

ﻠﺑﺎﻗ ﯿ ﭘ ﺖ ﯿ ﺶ ﺑﯿﻨ ﯽ نآ ﺐﺳﺎﻨﻣ ﺎﻫ

ﺖﺳا .

4 - ﻬﺑ ﯿ ﻪﻨ زﺎﺳ ي ﻬﺗ نﺎﻧ ﯿ ﻪ ﺎﺑ هﺪﺷ ﻤﺧ

ﯿ و ﺪﺠﻨﮐ ﺮ

HPMC

دﺎﻘﻣ ﯾ ﻬﺑ ﺮ ﯿ ﻤﺧ ﻪﻨ ﯿ و ﺪﺠﻨﮐ ﺮ HPMC

ﺮﻃ زا ﯾ ﺮﻈﻧ رد بﻮﻠﻄﻣ ﻖ

ﺘﺨﺳ ﻞﻗاﺪﺣ ﻦﺘﻓﺮﮔ ﯽ

ﺘﻔﺳ ،ذﻮﻔﻧ ﯽ

ﺬﭘ ﺮﺜﮐاﺪﺣ و شﺮﺸﻓ ﯾ

شﺮ

فﺮﺼﻣ هﺪﻨﻨﮐ ﻌﺗ ﯿﯿ ﺪﺷ ﻦ ) ﻞﮑﺷ 8 .(

HPMC

0.0000 1.5474 5.5000

Seasame Desirability

1.

.5 0.

hardness

.94223 2.0800 3.2177

1.

.5 0.

0.0000 6.9050 10.000

0.

.5

1.

acception

4.0743 6.2037 8.3331 0.

.5

1.

2.2000 2.9664 4.6000

1.

.5 0.

stifness

2.7165 3.2626 3.8088 1.

.5 0.

.1472

1.5685 1.8528 .72194

6.472 10.736

23.528

Desirability

Fig 8 Profiles for predicted values and desirability

ﻬﺑ نﺎﻧ ﯿ زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻨ 736

/ 10 % ﻤﺧ ﯿ و ﺪﺠﻨﮐ ﺮ 568

/1 % HPMC

ﺳﻻﻮﻣﺮﻓ رد ﯿ

ﻬﺗ نﻮ ﯿ ﺪﺷ ﻪ . دﺎﻘﻣ سﺎﺳا ﺮﺑ ﯾ

ﭘ ﺮ ﯿ ﺶ ﺑﯿﻨ ﯽ رﺎﻈﺘﻧا هﺪﺷ

ﻣ ﯽ ﻬﺑ نﺎﻧ رد دور ﯿ

ﺘﺨﺳ ﻪﻨ ﯽ ذﻮﻔﻧ 547 /1 ﺬﭘ ، ﯾ ﻠﮐ شﺮ ﯽ

فﺮﺼﻣ هﺪﻨﻨﮐ 905 / 6 ﺘﻔﺳ و ﯽ شﺮﺸﻓ 966 / 2 ﺪﺷﺎﺑ . زرا رد ﯾﺑﺎ ﯽ

ﺎﻫﺮﺘﻣارﺎﭘ ي ﮐ ﯿﻔ ﯽ ﻬﺑ نﺎﻧ لﻮﺼﺤﻣ ﯿ

ﺘﺨﺳ ،ﻪﻨ ﯽ ذﻮﻔﻧ 44 /1 ﺬﭘ ، ﯾ شﺮ

ﻠﮐ ﯽ فﺮﺼﻣ هﺪﻨﻨﮐ 934 / 6 ﺘﻔﺳ و ﯽ شﺮﺸﻓ 198 /3 ﺪﻣآ ﺖﺳد ﻪﺑ .

ﻣ هﺪﻫﺎﺸﻣ ﻪﭽﻧﺎﻨﭼ ﯽ

ﺒﺳﺎﻨﻣ قﺎﺒﻄﻧا دﻮﺷ ﯽ

ﺑ ﯿ ﺦﺳﺎﭘ ﻦ ﺎﻫ ي ﻪﺑ ﺖﺳد هﺪﻣآ

ﻬﺑ نﺎﻧ رد ﯿ دﺎﻘﻣ و ﻪﻨ ﯾ ﭘ ﺮ ﯿ ﺶ ﺑﯿﻨ ﯽ دراد دﻮﺟو هﺪﺷ .

5 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي

ﻬﺗ ﯿ ﻨﻏ ﺞﻧﺮﺑ نﺎﻧ ﻪ ﯽ

ﻣاﺪﻗا ،هﺪﺷ ﯽ

ﺎﺘﺳار رد ﺪﻨﻤﺷزرا ي

هدروآﺮﺑ

زﺎﺳ ي ﻧ ﯿ ﻼﺘﺒﻣ مﺮﺒﻣ زﺎ ﯾ

نﺎ ﻠﺳ ﯿ ژر تﻻﻮﺼﺤﻣ زا هدﺎﻔﺘﺳا ﻪﺑ ،كﺎ ﯾﻤ

ﯽ

ﺖﺳا . ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻦ وﺎﺣ ﺪﺠﻨﮐدﺮﮐ ﺺﺨﺸﻣ ﺶﻫوﮋﭘ ي

ﺌﺗوﺮﭘ ﯿ داﻮﻣ ،ﻦ

ﻧﺪﻌﻣ ﯽ ﮐﺮﺗ و ﯿ درﻮﻣ تﺎﺒ ﻧﯿ اﺮﺑ زﺎ ي اﺬﻏ شزرا دﻮﺒﻬﺑ ﯾ

ﯽ تﻻﻮﺼﺤﻣ

دوﺪﺣ ﺎﺗ نآ زا هدﺎﻔﺘﺳا و ﺖﺳا ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ 10

% ﺮﺑ ﺢﻄﺴﻣ نﺎﻧ رد

ﺎﭘﯾ ﺞﻧﺮﺑ ﻪ ﻞﺑﺎﻗ لﻮﺒﻗ ﺖﺳا . اﺮﺑ ي ا ﯾ ﻐﺗ دﺎﺠ ﯿﯿ ﺘﻓﺎﺑ تاﺮ ﯽ رد بﻮﻠﻄﻣ

و لﻮﺼﺤﻣ ﻦﺘﻓﺮﮔ ﺮﻈﻧ رد ﺎﺑ

اﺮﺷ ﯾ و ﻂ ﯾ رواﺮﻓ هﮋ ي ﻤﺧ ﯿ ا رد ﺮ ﯾ ﻦ

ﻧ ،ﻪﻌﻟﺎﻄﻣ ﯿ دﺎﻘﻣ زا هدﺎﻔﺘﺳا ﻪﺑ زﺎ ﯾ

ﺑ ﺮ ﯿ زا ﺮﺘﺸ 5/

1 % ردHPMC

ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ دراد دﻮﺟو .ﭘ

ﯿ ﺶ ﺑﯿ ﻨ ﯽ ﺎﻫ ي ﻗد ﯿ ﻖ ﺛﺄﺗ درﻮﻣ رد RSM ﯿ

ﺮ

و ﺪﺠﻨﮐ HPMC ﮐ ﺮﺑ ﯿﻔ ﯿ ﻌﺗ و لﻮﺼﺤﻣ ﺖ ﯿﯿ

ﻬﺑ دوﺪﺣ ﻦ ﯿ

ا ﻪﻨ ﯾ ﻦ

ﮐﺮﺗ ﯿ ﻣ ،تﺎﺒ ﯽ ا زا ناﻮﺗ ﯾ رﺎﮔﺪﻧﺎﻣ ﺮﻤﻋ دﻮﺒﻬﺑ ﺖﻬﺟ شور ﻦ ي

ﻟﻮﺗ لﻮﺼﺤﻣ ﯿ

ا رد هﺪﺷﺪ ﯾ ﻘﺤﺗ ﻦ ﯿ دﺮﮐ هدﺎﻔﺘﺳا ﻖ .

6 - ﻊﺑﺎﻨﻣ

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Application of response surface methodology in optimizationof flat rice bread formulation containing sesame paste and hydroxypropyl

methylcellulose

Esmaiili Bazardeh, M. ¹, Zeinali, F. ^2, Esmaiili, M. ³

1. Department of Food Science and Technology,Mahabad Branch, Islamic Azad University, Mahabad, Iran 2. Associate Professor, Food Science and Technology Department, Faculty of Agriculture, University of Urmia, Iran

3. Professor, Food Science and Technology Department, Faculty of Agriculture, University of Urmia, Iran (Received: 2018/05/31 Accepted:2019/02/13)

In this study, sesame as a dietary supplement and hydroxypropyl methylcellulose (HPMC) due to its ability to form a gel network during heating, were added to rice flour for making theflat bread. In order to determine the optimal amounts of sesame paste(in the range of 10-20%) and HPMC (in the range of 0.5- 1.5%), in product formulation usingresponse surface methodology (RSM) and central composite design (CCD), five levels of these two variables were selected and 12 baking tests were performed.Three qualitative parameters in the product, including compression stiffness, overall consumer acceptance and penetration hardness, were evaluated as responses.According to the results, sesame paste significantly (P˂0.05) reduced the quality parameters and HPMC only slightly improved them.The mathematical models obtained in this study can accurately predict the responses.Correct matching between predicted responses and the results in optimized bread, containing 10.3% sesame paste and 1.5% HPMC, indicates the high capability of RSM to optimize the formulation of gluten-free products.

Keywords: Bread, Rice, Sesame, HPMC, RSM

 Corresponding Author E-Mail Address: f.zeynali@urmia.ac.ir