ﺮﺑ ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ ﯽﮔﮋﯾو
ﻪﻟﺎﺠﻨﮐ يدﺮﮑﻠﻤﻋ يﺎﻫ يﺎﻫ
،قﺪﻨﻓ
مادﺎﺑ
،ﯽﻨﯿﻣز ﺪﺠﻨﮐ
و ﻪﺘﺴﭘ
ﺪﻧﻮﻟاد ﻪﻔﻃﺎﻋ ﯽﻠﮔ ﺪﻤﺤﻣ ،
12
1 - ﺶﻧاد نﺎﻬﻔﺻا ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ ﻪﺘﺧﻮﻣآ )
نﺎﮕﺳارﻮﺧ ( ناﺮﯾا ،نﺎﻬﻔﺻا ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،
2 - ﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ رﺎﯿﺸﻧاد نﺎﻬﻔﺻا ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊ
) نﺎﮕﺳارﻮﺧ ( ناﺮﯾا ،نﺎﻬﻔﺻا ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،
) رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 05 / 06 / 97 رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 27 / 12 / 97 (
هﺪﯿﮑﭼ
لﺎﺳ ﯽﻃ رد ﻪﻧاد ﻪﻟﺎﺠﻨﮐ زا هدﺎﻔﺘﺳا ﺮﯿﺧا يﺎﻫ
ﻪﻧﺎﺧرﺎﮐ ﻦﯿﺌﺗوﺮﭘ زا ﯽﻨﻏ و ﯽﺒﻧﺎﺟ تﻻﻮﺼﺤﻣ ناﻮﻨﻋ ﻪﺑ ﯽﻨﻏور يﺎﻫ ﻦﻏور يﺎﻫ
ﯽﮔﮋﯾو دﻮﺒﻬﺑ ﺖﻬﺟ ،ﯽﺸﮐ يﺎﻫ
ﺖﺳا هﺪﺷ حﺮﻄﻣ ﯽﯾاﺬﻏ داﻮﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ رد يدﺮﮑﻠﻤﻋ .
ﻖﯿﻘﺤﺗ ﻦﯾا رد ﯽﯾﺎﯿﻤﯿﺷ تﺎﺒﯿﮐﺮﺗ
) ﺮﺘﺴﮐﺎﺧ و ﺖﺑﻮﻃر ،ﯽﺑﺮﭼ ،ﻦﯿﺌﺗوﺮﭘ (
ﯽﮔﮋﯾو يدﺮﮑﻠﻤﻋ يﺎﻫ
) نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ،ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﻒﮐ ﻞﯿﮑﺸﺗ ترﺪﻗ و ﯽﺑﺮﭼ بﺬﺟ ﺖﯿﻠﺑﺎﻗ ،بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ،ﯽﮔﺪﻨﻨﮐ
( ﻪﻟﺎﺠﻨﮐ رد ﻈﻠﻏ ﺮﯿﺛﺄﺗ و ﺪﺷ ﻦﯿﯿﻌﺗ ﺎﻫ ﺖ
-
ﮏﻤﻧ ﻒﻠﺘﺨﻣ يﺎﻫ ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ
ﯽﮔﮋﯾو ﻦﯾا ﺮﺑ ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ﺎﻫ
. ﺖﻈﻠﻏ زا رﻮﻈﻨﻣ ﻦﯾﺪﺑ ﮏﻤﻧ يﺎﻫ
مﺎﻌﻃ ﺎﺗ ﺮﻔﺻ 4 ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد ﺪﺻرد
ﺪﺷ هدﺎﻔﺘﺳا راﺮﮑﺗ ﻪﺳ ﺎﺑ و ﯽﻓدﺎﺼﺗ .
ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ،ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ
ﻒﮐ ﺖﯿﻓﺮﻇ ،ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ناﺰﯿﻣ يراﺪﯾﺎﭘ ،ﯽﮔﺪﻨﻨﮐ
ﻏور بﺬﺟ ﺖﯿﻠﺑﺎﻗ و ﻒﮐ ﻦ
ﺖﻓﺎﯾ ﺶﯾاﺰﻓا نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ و
ﯽﮔﺪﻨﻨﮐ ﺖﻈﻠﻏ رد بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ و 2
ﮏﻤﻧ ﺪﺻرد ﺪﯾدﺮﮔ شراﺰﮔ
. ﺖﯾﺎﻬﻧ رد ﻪﻟﺎﺠﻨﮐ ﻪﻧاد يﺎﻫ
ﯽﻨﻏور ﯽﮔﮋﯾو ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ و ﺪﻧدﻮﺑ ﻦﯿﺌﺗوﺮﭘ زا ﯽﯾﻻﺎﺑ ﺮﯾدﺎﻘﻣ ياراد هﺪﺷ ﯽﺳرﺮﺑ ﻦﯿﺌﺗوﺮﭘ عﻮﻧ ﻦﯾا بﻮﺧ يدﺮﮑﻠﻤﻋ يﺎﻫ
ﯽﻣ ﺎﻫ نآ زا ناﻮﺗ ﺎﻫ ﻣ ﻪﺑ رﻮﻈﻨ دﻮﺒﻬﺑ
يدﺮﮑﻠﻤﻋ صاﻮﺧ زا ﯽﺧﺮﺑ رد
داﻮﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ ﯽﯾاﺬﻏ
ﻒﻠﺘﺨﻣ دﻮﻤﻧ هدﺎﻔﺘﺳا .
ﺪﯿﻠﮐ نﺎﮔژاو : ﻪﻟﺎﺠﻨﮐ ﯽﻨﻏور ﻪﻧاد ،
ﺖﻈﻠﻏ ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ ﯽﮔﮋﯾو ،
يدﺮﮑﻠﻤﻋ يﺎﻫ
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
1 - ﻪﻣﺪﻘﻣ
هزوﺮﻣا لﺎﺣ رد يﺎﻫرﻮﺸﮐ رد يﺪﺟ ﯽﻠﮑﺸﻣ ﻦﯿﺌﺗوﺮﭘ دﻮﺒﻤﮐ
اﻮﻣ زا يرﺎﯿﺴﺑ ﺖﻤﯿﻗ ﺶﯾاﺰﻓا ﺎﺑ و ﺖﺳا ﻪﻌﺳﻮﺗ ﻪﻠﻤﺟ زا ﯽﯾاﺬﻏ د
زا هدﺎﻔﺘﺳا ﻪﺑ ﻪﻗﻼﻋ ،ﯽﻧاﻮﯿﺣ ﻦﯿﺌﺗوﺮﭘ ﻊﺑﺎﻨﻣ ﻦﯿﺌﺗوﺮﭘ
ﯽﻫﺎﯿﮔ يﺎﻫ
ﻪﺑ ﻊﺑﺎﻨﻣ ياﺮﺑ ﯽﻨﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﺖﺷﻮﮔ ﻪﻠﻤﺟ زا ﯽﻧاﻮﯿﺣ ﻦﯿﺌﺗوﺮﭘ
ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﺰﻣﺮﻗ ]
1 [.
و ندﻮﺑ ﻦﻤﯾا ﺮﻃﺎﺧ ﻪﺑ ﻪﺸﯾﺪﻧا ﻦﯾا
ﻪﯾﺬﻐﺗ شزرا ﺎﺑ و ﻻﺎﺑ ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ و ﺐﺳﺎﻨﻣ ﺖﻤﯿﻗ ناواﺮﻓ يا
دﻮﺟو و يﺎﻫﺪﯿﺳا ﻨﯿﻣآ
يروﺮﺿ ﻪ ﻦﯿﺌﺗوﺮﭘ رد
ﯽﻫﺎﯿﮔ يﺎﻫ ﺖﺳا
] 2 .[
ﻪﻧاد ﺮﻈﻧ زا ﻪﮐ ﺪﻨﺘﺴﻫ ﯽﻫﺎﯿﮔ ﻦﯿﺌﺗوﺮﭘ ﻊﺑﺎﻨﻣ ﯽﻨﻏور يﺎﻫ
ﻢﻫ و هدﻮﺑ ﻪﻓﺮﺻ ﻪﺑ نوﺮﻘﻣ يدﺎﺼﺘﻗا ﯽﺒﺳﺎﻨﻣ ﻦﯾﺰﮕﯾﺎﺟ ﻦﯿﻨﭼ
ﯽﯾاﺬﻏ داﻮﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﯽﻧاﻮﯿﺣ ﻦﯿﺌﺗوﺮﭘ عاﻮﻧا ياﺮﺑ ﯽﻣ بﻮﺴﺤﻣ ﺪﻧﻮﺷ
] 3 [.
ﺎﺑ و ﺪﺷر ﻪﺑ ﻪﺟﻮﺗ ﺖﻌﻨﺻ شﺮﺘﺴﮔ
ﻦﻏور ﻪﻧاد زا هدﺎﻔﺘﺳا و ﯽﺸﮐ ﻪﺑ ﯽﻨﻏور يﺎﻫ
رﻮﻈﻨﻣ ﻦﻏور ﯽﺸﮐ
ﯽﻣ ﻪﻧاد ﻪﻟﺎﺠﻨﮐ زا ناﻮﺗ يﺎﻫ
ﯽﻨﻏور ﺑ ﻪ رد ﻦﯿﺌﺗوﺮﭘ ﻊﺒﻨﻣ ناﻮﻨﻋ
دﺮﮐ هدﺎﻔﺘﺳا نﺎﺴﻧا و ناﻮﯿﺣ ياﺬﻏ ]
4 .[
ﻪﻧاد ﻪﻠﻤﺟ زا ﯽﻨﻏور يﺎﻫ
نآ ﻪﻟﺎﺠﻨﮐ زا ﻪﮐ ﻪﺑ ﺎﻫ
رﻮﻈﻨﻣ ﻦﯿﻣﺄﺗ ﯽﻣ ﯽﻫﺎﯿﮔ ﻦﯿﺌﺗوﺮﭘ ناﻮﺗ
دﺮﮐ هدﺎﻔﺘﺳا قﺪﻨﻓ
، ﯽﻨﯿﻣز مادﺎﺑ
، ﻪﺘﺴﭘ ﺪﺠﻨﮐ و ﺑ ﻪﮐ ﺖﺳا ﻪ
ﻞﯿﻟد
ﯽﻣ ناﺮﯾا رد نﺎﻫﺎﯿﮔ ﻦﯾا يﻻﺎﺑ ﺖﺸﮐ ﺮﯾز ﺢﻄﺳ هوﻼﻋ ناﻮﺗ
ﺮﺑ
ﻦﻏور
، زا نآ ﻪﻟﺎﺠﻨﮐ دﻮﻤﻧ هدﺎﻔﺘﺳا ﺰﯿﻧ ﺎﻫ
. ﻪﻧاد ﻪﻟﺎﺠﻨﮐ ﯽﻨﻏور يﺎﻫ
ياراد و ﺪﻨﺘﺴﻫ ﻦﯿﺌﺗوﺮﭘ زا ﯽﻨﻏ ﯽﺒﻧﺎﺟ تﻻﻮﺼﺤﻣ ﻪﻠﻤﺟ زا صاﻮﺧ زا ﯽﻌﯿﺳو ﻒﯿﻃ يدﺮﮑﻠﻤﻋ
هدﻮﺑ ﺑ ﻪﮐ ﻪ هﻮﻘﻟﺎﺑ رﻮﻃ
ﯽﻣ ﻮﺗ ﻢﺘﺴﯿﺳ رد ﺪﻨﻧا ﺑ ﯽﯾاﺬﻏ داﻮﻣ يﺎﻫ
ﻪ هﺪﻧراﺪﻬﮕﻧ ناﻮﻨﻋ ،
ﺮﯾﺎﻔﯿﺴﻟﻮﻣا ﺪﻧﻮﺷ هدﺎﻔﺘﺳا هﺪﻨﻨﮐ لژ ﻞﻣاﻮﻋ و
] 5[
. قﺪﻨﻓ
) Corylus avellana (
ﯽﻧﺎﺒﻏﺎﺑ يرﺎﺒﮑﺸﺧ تﻻﻮﺼﺤﻣ زا ﯽﮑﯾ
ﻪﯾﺬﻐﺗ شزرا و ﯽﯾوراد صاﻮﺧ ياراد ﻪﮐ ﺖﺳا ﯽﯾﻻﺎﺑ رﺎﯿﺴﺑ يا
ﯽﻣ ﺪﺷﺎﺑ . ﻢﯿﺳﺎﺘﭘ ،ﺮﻔﺴﻓ ،ﻢﯿﺴﻠﮐ يوﺎﺣ ،
ﻦﯿﻣﺎﺘﯾو هوﺮﮔ يﺎﻫ آ
–
ب و هدﻮﺑ يﺮﺒﯿﻓ و ﮏﯿﻟﻮﻨﻓ تﺎﺒﯿﮐﺮﺗ يدﺎﯾز ﺮﯾدﺎﻘﻣ ﻞﻣﺎﺷ و ث –
يرﺎﻤﯿﺑ زوﺮﺑ زا يﺮﯿﮕﺸﯿﭘ رد ﻪﺑ ﻦﻣﺰﻣ يﺎﻫ
صﻮﺼﺧ يرﺎﻤﯿﺑ يﺎﻫ
رﺎﯿﺴﺑ ﺖﺑﺎﯾد و ﯽﺒﻠﻗ ﺮﺛﺆﻣ
دوﺪﺣ نآ ﻪﻟﺎﺠﻨﮐ و ﺖﺳا 45
ﺪﺻرد
دراد ﻦﯿﺌﺗوﺮﭘ ]
6 .[
ﺪﺠﻨﮐ ) Sesamum indicuml (
ﯽﻤﯾﺪﻗ -
ﺖﺳا نﺎﺴﻧا ﻂﺳﻮﺗ هﺪﺷ ﻪﺘﺧﺎﻨﺷ ﯽﻨﻏور ﻪﻧاد ﻦﯾﺮﺗ ﻪﺑ ﻪﮐ
رﻮﻃ
و ﺖﺸﮐ نﺎﻬﺟ يﺮﯿﺴﻣﺮﮔ ﻪﻤﯿﻧ و يﺮﯿﺴﻣﺮﮔ ﻖﻃﺎﻨﻣ رد هدﺮﺘﺴﮔ ﯽﻣ ﺖﻓﺎﯾ ناﺮﯾا رد رﻮﻓو ﻪﺑ دﻮﺷ
. شراﺰﮔ ﻖﺑﺎﻄﻣ راﺪﻘﻣ FAO
زا ﯽﯾﻻﺎﺑ ﺢﻄﺳ ﻞﻣﺎﺷ ﺎﻣا ﺖﺳا ﻢﮐ ﺪﺠﻨﮐ رد ﻦﯾﺰﯿﻟ ﻪﻨﯿﻣآ ﺪﯿﺳا ﻪﺑ ﻪﮐ ﺖﺳا ﻦﯿﻧﻮﯿﺘﻣ ﻦﯿﺌﺗوﺮﭘ ﺮﺜﮐا رد لﻮﻤﻌﻣ رﻮﻃ
ﯽﻫﺎﯿﮔ يﺎﻫ
دراد دﻮﺟو ﻢﮐ راﺪﻘﻣ ﻪﺑ ﺮﮕﯾد .
ﻟﺎﺠﻨﮐ لﺎﺼﺤﺘﺳا زا ﺪﻌﺑ ﺪﺠﻨﮐ ﻪ
يﻮﺘﺤﻣ لﻼﺣ شور ﻪﺑ ﻦﻏور 55
ﺖﺳا ﻦﯿﺌﺗوﺮﭘ ﺪﺻرد ]
7 .[
مادﺎﺑ ﯽﻨﯿﻣز ) Arachis hypogaea (
ﻢﻬﻣ زا ﯽﮑﯾ ﻊﺑﺎﻨﻣ ﻦﯾﺮﺗ
ﯽﻣ بﻮﺴﺤﻣ نﺎﻬﺟ رد ﯽﻨﯿﺌﺗوﺮﭘ دﻮﺷ
ﻦﯿﻧژرآ زا ﯽﻨﻏ ، ﻊﺒﻨﻣ و
ﻦﯿﻣﺎﺘﯾو زا ﯽﺑﻮﺧ ﯽﻣ يا و ب هوﺮﮔ يﺎﻫ
ﺪﺷﺎﺑ . ﻪﻟﺎﺠﻨﮐ مادﺎﺑ ﯽﻨﯿﻣز
يوﺎﺣ 40 ﺎﺗ 50 ﺮﭘ ﺪﺻرد ﺮﭘ ﻦﯿﺌﺗو
ﺖﺳا ﺖﯿﻔﯿﮐ ]
8 [.
ﻪﺘﺴﭘ
) Pistacia vera (
يوﺎﺣ يدﺎﯾز راﺪﻘﻣ ﺮﺒﯿﻓ
، ب ﻦﯿﻣﺎﺘﯾو ،
ﻢﯾﺰﯿﻨﻣ ، ﻪﮐ هدﻮﺑ ﯽﻫﺎﯿﮔ لوﺮﺘﺳا و ﺮﻔﺴﻓ ﺐﺒﺳ
ﻪﺑ ﻼﺘﺑا ﺶﻫﺎﮐ
يرﺎﻤﯿﺑ ﯽﻣ ﯽﺒﻠﻗ يﺎﻫ دﻮﺷ
. دوﺪﺣ ﻪﺘﺴﭘ ﻪﻟﺎﺠﻨﮐ 40
ﺪﺻرد
دراد ﻦﯿﺌﺗوﺮﭘ ]
9 .[
ﯽﮔﮋﯾو زا ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ ﺶﺨﺑ ﻪﮐ ﺎﺠﻧآ زا داﻮﻣ يدﺮﮑﻠﻤﻋ يﺎﻫ
ﯾاﺬﻏ ﻦﯿﺌﺗوﺮﭘ ﻪﺑ طﻮﺑﺮﻣ ﯽ ﯽﻣ ﺎﻫ
ﺪﺷﺎﺑ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ و ﯽﮔﮋﯾو
يﺎﻫ
ﻪﻧاد زا ماﺪﮐﺮﻫ ياﺮﺑ هﺪﺷ ﺮﮐذ دﺮﻓ ﻪﺑ ﺮﺼﺤﻨﻣ ﯽﻨﻏور يﺎﻫ
،قﻮﻓ
ﻪﻟﺎﺠﻨﮐ زا هدﺎﻔﺘﺳا ﻪﻧاد ﻦﯾا
شزرا ﺶﯾاﺰﻓا فﺪﻫ ﺎﺑ ﯽﻨﻏور يﺎﻫ
تﻻﻮﺼﺤﻣ ﻦﯾا هدوﺰﻓا ﻪﺑ
ﻊﺒﻨﻣ ﮏﯾ ناﻮﻨﻋ ﯽﻨﯿﺌﺗوﺮﭘ
ﺎﺑ و ﻢﻬﻣ
ﺖﯿﻔﯿﮐ ﻻﺎﺑ ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﻞﻤﮑﻣ ناﻮﻨﻋ ﺪﻨﻧﺎﻣ ﺮﮕﯾد ﯽﻫﺎﯿﮔ يﺎﻫ
تﺎﺑﻮﺒﺣ و ﺎﯾﻮﺳ نﺎﺴﻧا ﯽﯾاﺬﻏ ﻢﯾژر رد
، ﺑ يروﺮﺿ ﻪ
ﯽﻣ ﺮﻈﻧ -
ﺳر ﺪ . ﻢﻫ ﻦﯿﻨﭼ هدﺎﻔﺘﺳا زا ﻪﻧاد ﻪﻟﺎﺠﻨﮐ رد ﯽﻨﻏور يﺎﻫ
ﯽﻣ ﯽﯾاﺬﻏ داﻮﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ و دﻮﺒﻬﺑ ﺐﺟﻮﻣ ﺪﻧاﻮﺗ
ﯾاﺰﻓا ﺶ
ﻪﯾﺬﻐﺗ ،يدﺮﮑﻠﻤﻋ صاﻮﺧ يا
و ﯽﯾاﺬﻏ داﻮﻣ ﻢﻌﻃ و ﺮﻄﻋ و
ﻣ ﺎﺑ لﻮﺼﺤﻣ ﮏﯾ ﺪﯿﻟﻮﺗ ﻪﺑ ﺮﺠﻨﻣ ًﺎﺘﯾﺎﻬﻧ ﯽﮔﮋﯾو و ﻦﯿﺌﺗوﺮﭘ ياﻮﺘﺤ
-
ﺪﺷ ﺮﺘﻬﺑ يدﺮﮑﻠﻤﻋ يﺎﻫ ]
10 .[
ﯽﮔﮋﯾو يﺎﻫ ﻦﯿﺌﺗوﺮﭘ يدﺮﮑﻠﻤﻋ ﺎﻫ
ﺖﺤﺗ ﺮﯿﺛﺄﺗ ﯽﻠﻣاﻮﻋ ﺪﻨﻧﺎﻣ ﺖﻈﻠﻏ ،ﺎﻣد ،ﺪﯿﻟﻮﺗ ﺪﻨﯾآﺮﻓ ،ﻦﯿﺌﺗوﺮﭘ ﻊﺒﻨﻣ
ﮏﻤﻧ و هﺪﻨﻨﮐرﺎﻤﯿﺗ لﻮﻠﺤﻣ pH ﯽﻣ راﺮﻗ
دﺮﯿﮔ ] 11 [.
ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﻪﮑﻨﯾا ﯽﮔﮋﯾو ﻪﺑ طﻮﺑﺮﻣ تﺎﻋﻼﻃا يﺎﻫ
ﻪﻧاد ﻪﻟﺎﺠﻨﮐ يدﺮﮑﻠﻤﻋ يﺎﻫ
ﯽﻨﻏور ﻪﺑ ﺶﻫوﮋﭘ ﻦﯾا ﺖﺳا دوﺪﺤﻣ ﯽﮔﮋﯾو ﯽﺳرﺮﺑ رﻮﻈﻨﻣ
يﺎﻫ
يدﺮﮑﻠﻤﻋ رد
ﻪﻟﺎﺠﻨﮐ مادﺎﺑ ،قﺪﻨﻓ يﺎﻫ و ﺪﺠﻨﮐ و ﻪﺘﺴﭘ ،ﯽﻨﯿﻣز
ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ ﮏﻤﻧ ﻒﻠﺘﺨﻣ يﺎﻫ
ﯽﮔﮋﯾو ﻦﯾا ﺮﺑ Nacl مﺎﺠﻧا ﺎﻫ
ﮔ ﺖﻓﺮ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - و بﺎﺨﺘﻧا ﺳ هدﺎﻣآ
ﻪﻧﻮﻤﻧ يزﺎ ﺎﻫ
اﺪﺘﺑا ﻪﻟﺎﺠﻨﮐ ﻪﻧاد ﺎﻫ مادﺎﺑ ،قﺪﻨﻓ ﯽﻨﻏور ي ﯽﻨﯿﻣز
زا ﺪﺠﻨﮐ و ﻪﺘﺴﭘ ،
ﻦﻏور ﺖﮐﺮﺷ ﺪﯾدﺮﮔ ﻪﯿﻬﺗ نﺎﻬﻔﺻا نﺎﺘﺳا دﺎﺷﻮﻧ ﯽﺸﮐ
ﺲﭙﺳ
درآ ﻪﺑ بﺎﯿﺳآ ﻂﺳﻮﺗ و ﻞﯾﺪﺒﺗ
تﺪﻣ ﻪﺑ ﻞﺻﺎﺣ ﻞﻣﺎﮐ درآ 3
ناﺰﮕﻫ لﻼﺣ ﺎﺑ ﺖﻋﺎﺳ )
ﺖﺒﺴﻧ ﺎﺑ 1 : 4 ( ﯽﺑﺮﭼ يﺮﯿﮔ ﺪﻧﺪﺷ . ﻪﺑ -
ﮏﻤﻧ ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ ﯽﺳرﺮﺑ رﻮﻈﻨﻣ مﺎﻌﻃ
ﯽﮔﮋﯾو ﺮﺑ يدﺮﮑﻠﻤﻋ يﺎﻫ
ﻪﻟﺎﺠﻨﮐ ﺖﻈﻠﻏ ﺎﺑ ﯽﮑﻤﻧ لﻮﻠﺤﻣ اﺪﺘﺑا ﺎﻫ يﺎﻫ
0 ﺎﺗ 4 و ﻪﯿﻬﺗ ﺪﺻرد
ﺮﻫ عﻮﻧ تﺪﻣ ياﺮﺑ ار ﻪﻟﺎﺠﻨﮐ 30
لﻮﻠﺤﻣ رد ﻪﻘﯿﻗد و ﯽﮑﻤﻧ يﺎﻫ
هداد راﺮﻗ ﻂﯿﺤﻣ يﺎﻣد و
ﺪﻌﺑ ﻪﻠﺣﺮﻣ رد ﯽﺸﮑﺑآ
ﻪﻟﺎﺠﻨﮐ و هدﺮﮐ -
لﻮﻠﺤﻣ ﺎﺑ هﺪﺷ رﺎﻤﯿﺗ يﺎﻫ يﺎﻣد رد ار ﯽﮑﻤﻧ يﺎﻫ
35 ﻪﺟرد
سﻮﯿﺴﻠﺳ هدﻮﻤﻧ ﮏﺸﺧ
ﻪﻧﻮﻤﻧ ، مﺎﺠﻧا نﺎﻣز ﺎﺗ ﺎﻫ نﻮﻣزآ
رد
يﺎﻣد ﺎﺑ لﺎﭽﺨﯾ 4
ﻪﺟرد يراﺪﻬﮕﻧ سﻮﯿﺴﻠﺳ ﺪﻧﺪﺷ
.
2 - 2 - ﯽﯾﺎﯿﻤﯿﺷ ﺐﯿﮐﺮﺗ ﻦﯿﯿﻌﺗ ﻪﻟﺎﺠﻨﮐ
نﻮﻣزآ يﺎﻫ ﻦﯿﯿﻌﺗ ﯽﯾﺎﯿﻤﯿﺷ ﺐﯿﮐﺮﺗ ياﺮﺑ
4 ،قﺪﻨﻓ ﻪﻟﺎﺠﻨﮐ ﻪﻧﻮﻤﻧ
مادﺎﺑ ﺪﺠﻨﮐ و ﻪﺘﺴﭘ ،ﯽﻨﯿﻣز ر ﻦﯿﯿﻌﺗ ﻞﻣﺎﺷ
،ﻦﯿﺌﺗوﺮﭘ ،ﯽﺑﺮﭼ ،ﺖﺑﻮﻃ
تارﺪﯿﻫﻮﺑﺮﮐ ﺮﺘﺴﮐﺎﺧ و
دراﺪﻧﺎﺘﺳا شور سﺎﺳا ﺮﺑ
1990 ﺖﻓﺮﮔ مﺎﺠﻧا AOAC
] 12 [.
2 - 3 - ﯽﮔﮋﯾو ﺮﮑﻠﻤﻋ يﺎﻫ يد
ﻪﻟﺎﺠﻨﮐ
هزاﺪﻧا يﺮﯿﮔ ﯽﮔﮋﯾو ﻪﻟﺎﺠﻨﮐ يدﺮﮑﻠﻤﻋ يﺎﻫ هﺪﺷ رﺎﻤﯿﺗ يﺎﻫ
ﺎﺑ بآ
ﮏﻤﻧ 0 ﺎﺗ 4 ﺪﺻرد ﻞﻣﺎﺷ : ودﺎﮕﻟﺎﺳ شور ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ
نارﺎﮑﻤﻫ و )
2010 (،
نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ يراﺪﯾﺎﭘ و ﯽﮔﺪﻨﻨﮐ
ﻪﻟﺎﺠﻨﮐ نﻮﯿﺴﻟﻮﻣا نارﺎﮑﻤﻫ و ﻮﺘﻧ شور ﻪﺑ ﺎﻫ
) 2001 (،
ﺖﯿﻓﺮﻇ
ﻦﻏور و بآ يراﺪﻬﮕﻧ ﻪﺑ
و ناﻮﭼ شور نارﺎﮑﻤﻫ
) 2001 (،
ﻒﮐ صاﻮﺧ ﯽﺳرﺮﺑ ﻨﻨﮐ
ﻒﮐ يراﺪﯾﺎﭘ و ﯽﮔﺪ ﻪﺑ
ﺑدا شور و لﻮ
لاوﻻ ) 2004 ( ﺪﯾدﺮﮔ مﺎﺠﻧا ]
13 - 16 .[
2 - 4 - ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ يرﺎﻣآ
ﯽﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد
نﻮﻣزآ ﻞﯾرﻮﺘﮐﺎﻓ ياﺮﺑ راﺮﮑﺗ ﻪﺳ ﺎﺑ
ﻪﺑ ﻪﻟﺎﺠﻨﮐ ﺮﻫ رﻮﻃ
ﯽﺻﺎﺼﺘﺧا ﺪﺷ مﺎﺠﻧا
. هدﺎﻔﺘﺳا ﺎﺑ ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ
مﺮﻧ زا راﺰﻓا ﻣ Spss ﺖﻓﺮﮔ راﺮﻗ يرﺎﻣآ ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ درﻮ .
ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺎﻫ
ﻂﺳﻮﺗ نﻮﻣزآ ﻪﻨﻣاد ﺪﻨﭼ يا ﺢﻄﺳ رد ﻦﮑﻧاد
لﺎﻤﺘﺣا 95
% مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫرادﻮﻤﻧ و ﺖﻓﺮﮔ مﺎﺠﻧا راﺰﻓا
ﺪﻧﺪﺷ ﻢﯿﺳﺮﺗ ﻞﺴﮐا .
3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ
3 - 1 - ﯽﯾﺎﯿﻤﯿﺷ ﺰﯿﻟﺎﻧآ
ﻦﯿﺌﺗوﺮﭘ ،ﯽﺑﺮﭼ ،ﺖﺑﻮﻃر ياﻮﺘﺤﻣ تارﺪﯿﻫﻮﺑﺮﮐ ،
رد ﺮﺘﺴﮐﺎﺧ و
درآ زا ﻞﺻﺎﺣ 4 هرﺎﻤﺷ لوﺪﺟ رد ﯽﻨﻏور ﻪﻧاد ﻪﻟﺎﺠﻨﮐ 1
نﺎﺸﻧ
ﺖﺳا هﺪﺷ هداد .
Table 1 The chemical properties of hazelnut, peanut, pistachio and sesame meal
*The compunds reported are based on dry weight
3 - 2 - ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﻪﻟﺎﺠﻨﮐ
ﯽﮔﮋﯾو ﻦﯿﺑ رد رد ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ،ﻒﻠﺘﺨﻣ يدﺮﮑﻤﻋ يﺎﻫ
ﺑ هﮋﯾو ﯽﺘﯿﻤﻫا زا نﻮﮔﺎﻧﻮﮔ ﻂﯾاﺮﺷ ﺖﺳا رادرﻮﺧﺮ
اﺮﯾز رﻮﻃ ﻪﺑ
ﻢﯿﻘﺘﺴﻣ ﯽﮔﮋﯾو ﺮﯾﺎﺳ ﺮﺑ ،ﯽﻧﻮﯿﺴﻟﻮﻣا صاﻮﺧ ﺮﯿﻈﻧ يدﺮﮑﻠﻤﻋ يﺎﻫ
ﯽﻣ ﺮﺛا نﻮﯿﺳﺎﻨﯿﺗﻻژ و ﻒﮐ ﻞﯿﮑﺸﺗ ترﺪﻗ و دراﺬﮔ
ﻦﯾا ﻖﯾﺮﻃ زا
ﯽﻣ ﻦﯿﺌﺗوﺮﭘ ،يراﺬﮔﺮﺛا ﯽﮔﮋﯾو ﺪﻧاﻮﺗ
يﺮﮕﯾد ﻪﺟﻮﺗ ﻞﺑﺎﻗ يﺎﻫ
ﺑﻮﻠﻄﻣ ﺖﻓﺎﺑ و ﺮﻄﻋ ،ﻢﻌﻃ ﺪﻨﻧﺎﻤﻫ ﺮﺘ
ﯽﯾاﺬﻏ شزرا و هدوﺰﻓا
ار رد
ﺎﻤﻧ دﺎﺠﯾا اﺬﻏ ﺪﯾ
] 18 و 17 .[
نﺎﻤﻫ رد ﻪﮐ رﻮﻃ ﻞﮑﺷ
1،
هﺪﻫﺎﺸﻣ
ﯽﻣ دﻮﺷ ﻦﯿﺑ ناﺰﯿﻣ ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ رد
ﮐ ﻪﻟﺎﺠﻨ هﺪﺷ ﯽﺳرﺮﺑ يﺎﻫ
ﯽﻨﻌﻣ فﻼﺘﺧا راد
ﺖﺷاد دﻮﺟو )
05 /0 (p≤
ﻦﯾﺮﺘﺸﯿﺑ و ﺖﯿﻟﻼﺣ
مادﺎﺑ ﻪﻟﺎﺠﻨﮐ ار ﻦﯿﺌﺗوﺮﭘ رد ﯽﻨﯿﻣز
ﺖﻈﻠﻏ 4 ﮏﻤﻧ ﺪﺻرد مﺎﻌﻃ
ﺖﺳا ﻪﺘﺷاد .
ﺎﺑ ﻪﻟﺎﺠﻨﮐ رد ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ناﺰﯿﻣ ندﻮﺑ ﻻﺎﺑ ماد
-
ﯽﻣ ﯽﻨﯿﻣز ﻪﺑ ﺪﻧاﻮﺗ
ﻪﺧﺎﺷ دﻮﺟو ﻞﯿﻟد رد ﯽﺒﻧﺎﺟ هﺰﯿﻧﻮﯾ يﺎﻫ
ﺪﺷﺎﺑ ﻦﯿﺌﺗوﺮﭘ ﻦﯾا رﺎﺘﺧﺎﺳ ]
19 .[
ﯽﻓﺮﻃ زا نﻮﯾ دﻮﺟو
يﺎﻫ
،ﯽﻨﯿﺌﺗوﺮﭘ لﻮﻠﺤﻣ رد ﻒﻠﺘﺨﻣ ﺐﺒﺳ
ﺖﯿﻟﻼﺣ ناﺰﯿﻣ رد ﺮﯿﯿﻐﺗ
ﻦﯿﺌﺗوﺮﭘ ﯽﻣ ﺎﻫ نﻮﯾ ﻦﯿﺑ ﻞﺑﺎﻘﺘﻣ ﺶﻨﮐ ﻪﮐ دﻮﺷ ﯽﻀﻌﺑ و ﮏﻤﻧ يﺎﻫ
هوﺮﮔ زا ا ﻢﻬﻣ ﻞﯾﻻد زا ﻦﯿﺌﺗوﺮﭘ رادرﺎﺑ يﺎﻫ ﺖﯿﻟﻼﺣ ﺶﯾاﺰﻓ
لﻮﻠﺤﻣ رد ﻦﯿﺌﺗوﺮﭘ ﺖﺳا ﯽﮑﻤﻧ يﺎﻫ
. ﻦﯿﻨﭽﻤﻫ ﺶﯾاﺰﻓا ﺖﻠﻋ
ﺖﻈﻠﻏ رد ار ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﯽﻣ ﮏﻤﻧ يﻻﺎﺑ يﺎﻫ
ﻞﯿﻟد ﻪﺑ ناﻮﺗ
ﯽﺤﻄﺳ ﺖﯿﻟﺎﻌﻓ ﺰﯿﻧ و ﯽﻨﯿﺌﺗوﺮﭘ ﻪﮑﺒﺷ ﯽﮑﯾﺮﺘﮑﻟا رﺎﺑ ﺶﯾاﺰﻓا ﻦﯿﺌﺗوﺮﭘ ﺖﺴﻧاد لﻮﻠﺤﻣ يﺎﻫ ]
20 .[
شراﺰﮔ ﺞﯾﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﻂﺳﻮﺗ هﺪﺷ ﻮﻠﯿﻧ
نارﺎﮑﻤﻫ و ساﻮﯾر )
1981 ( هﺪﻤﻋ ﺶﺨﺑ زا يا
ﻦﯿﺌﺗوﺮﭘ ﯽﻣ ﮏﻤﻧ رد لﻮﻠﺤﻣ ﺎﻫ ﺮﺑﺎﻨﺑ ﺪﻨﺷﺎﺑ
ناﺰﯿﻣ ﺶﯾاﺰﻓا ﻦﯾا
ﺖﻈﻠﻏ رد ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﯽﻣ ار ﮏﻤﻧ ﺮﺗﻻﺎﺑ يﺎﻫ
ﻦﯾا ﻪﺑ ناﻮﺗ
دﻮﺑ ﻮﺴﻤﻫ ﺶﻫوﮋﭘ ﻦﯾا ﺞﯾﺎﺘﻧ ﺎﺑ ﻪﮐ داد ﺖﺒﺴﻧ عﻮﺿﻮﻣ ]
21 .[
نارﺎﮑﻤﻫ و ﻼﺴﻨﯿﮐ )
1985 ( ﻪﮐ ﺪﻧدﺮﮐ مﻼﻋا ﯽﺸﻫوﮋﭘ ﯽﻃ
ﻏ رد ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ﺶﯾاﺰﻓا ﺖﻈﻠ
ﯽﻣ ﮏﻤﻧ ﺮﺗﻻﺎﺑ يﺎﻫ ﺪﻧاﻮﺗ
هوﺮﮔ ﻪﺑ ﺪﯾﺮﻠﮐ نﻮﯾ لﺎﺼﺗا ﺖﯿﻓﺮﻇ و ﺮﺘﺸﯿﺑ ﺖﯿﻟﺎﻌﻓ ﻪﺑ طﻮﺑﺮﻣ ﺖﺒﺜﻣ ﺐﺒﺳ ﻪﮐ ﺪﺷﺎﺑ ﻦﯿﺌﺗوﺮﭘ ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ ناﺰﯿﻣ ﺶﯾاﺰﻓا
ﯽﻣ دﻮﺷ ] 22 .[
يآ ﻫ نارﺎﮑﻤﻫ و ﯽﻧوﺮﮑ )
1986 ( ﺮﺛا ﯽﺳرﺮﺑ ﺎﺑ
ﯽﮔﮋﯾو ﺮﺑ ﻢﯾﺪﺳ ﺪﯾﺮﻠﮐ ﺖﻈﻠﻏ هرﺎﺼﻋ رد يدﺮﮑﻠﻤﻋ يﺎﻫ
مادﺎﺑ ﯽﻨﯿﺌﺗوﺮﭘ ﺘﻧ ﯽﻨﯿﻣز
ﺪﻧدﺮﮐ شراﺰﮔ ﺶﻫوﮋﭘ ﻪﺑﺎﺸﻣ ﺞﯾﺎ ]
23 .[
هﺮﺘﻧﺎﺴﻨﮐ ،ﺎﻫدرآ ﻪﻟوﺰﯾا و ﺎﻫ
ﺖﯿﻟﻼﺣ ياراد ﻪﮐ ﯽﻨﯿﺌﺗوﺮﭘ يﺎﻫ
ﻦﯿﺌﺗوﺮﭘ رد هدﺎﻔﺘﺳا رﻮﻈﻨﻣ ﻪﺑ ﺪﻨﺘﺴﻫ ﯽﯾﻻﺎﺑ عاﻮﻧا
ﯽﻧﺪﯿﺷﻮﻧ ﺎﻫ
ﺐﺳﺎﻨﻣ ﯽﻣ ﺪﻨﺷﺎﺑ ] 24 .[
Ash (%) Protein
(%) Moistur
e (%) Carbohydr
ate (%) Oil
(%) Samples
5.48 41.36 6.77 38.05
9.34 Hazelnut
6.12 40.96 5.39 36.37
11.16 Peanut
5.38 43.61 5.67 30.85
14.49 Pistachio
7.42 42.39 6.38 31.10
12.71 Sesame
Fig 1The effect of salt concentration (%) on protein solubility of hazelnut, peanut, pistachio and sesame
Meal
3 - 3 - نﻮﯿﺴــﻟﻮﻣا ﺖــﯿﻓﺮﻇ يراﺪــﯾﺎﭘ و ﯽﮔﺪــﻨﻨﮐ
نﻮﯿﺴﻟﻮﻣا ﻪﻟﺎﺠﻨﮐ
ﻦﯿﺌﺗوﺮﭘ ﯽﺒﻄﻗﺮﯿﻏ و رﺎﺑ نوﺪﺑ ﯽﺒﻄﻗ ،رادرﺎﺑ يﺎﻫﺪﯿﺳاﻮﻨﯿﻣآ زا ﺎﻫ
هﺪﺷ ﻞﯿﮑﺸﺗ ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﺎﺗ هﺪﺷ ﺚﻋﺎﺑ ﻞﻣاﻮﻋ ﻦﯾا ﻪﮐ ﺪﻧا
ناﻮﻨﻋ
نﻮﯿﺴﻟﻮﻣا يراﺪﯾﺎﭘ رد هﺪﻨﻨﮐ ﺖﯿﺒﺜﺗ ﺪﻨﺷﺎﺑ ﻪﺘﺷاد ﺶﻘﻧ ﺎﻫ
. ﻦﺘﺷاد
بﻮﻓورﺪﯿﻫ و ﻞﯿﻓورﺪﯿﻫ ﺖﯿﺻﻮﺼﺧ ود ﺮﻫ
، ردﺎﻗ ار ﻦﯿﺌﺗوﺮﭘ
ﻪﺘﺧﺎﺳ لﺎﺼﺗا ﺪﻨﻧاﻮﺘﺑ ﺎﺗ ﻪﺑ
ﻢﺘﺴﯿﺳ رد ﻦﻏور و بآ داﻮﻣ يﺎﻫ
ﯽﯾاﺬﻏ ﺪﻫد ﺶﯾاﺰﻓا ار ]
25 .[
هوﻼﻋ ا ﺮﺑ ﻦﯾ ﻦﯿﺌﺗوﺮﭘ ﺎﻫ ﻞﯾﺎﻤﺗ
ﻪﯾﻻ و ﺪﻧراد بآ و ﻦﻏور كﺮﺘﺸﻣ ﺢﻄﺳ رد بﺬﺟ ﻪﺑ يدﺎﯾز يا
ور تاﺮﻄﻗ فاﺮﻃا رد دﺎﺠﯾا ﻦﻏ
ﯽﻣ ﺪﻨﻨﮐ ] 26 .[
ﻞﮑﺷ 2 ، ﯽﺳرﺮﺑ ﻪﺑ
ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ ﮏﻤﻧ ﻒﻠﺘﺨﻣ يﺎﻫ
مﺎﻌﻃ نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ﺮﺑ -
ﯽﮔﺪﻨﻨﮐ ﻪﻟﺎﺠﻨﮐ رد يﺎﻫ
ﯽﻣ ﯽﻨﻏور دزادﺮﭘ
. رد قﺪﻨﻓ ﻪﻟﺎﺠﻨﮐ
ﺖﻈﻠﻏ 2 اراد ار ﯽﻧﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ ﮏﻤﻧ ﺪﺻرد
دﻮﺑ .
ًﻻﺎﻤﺘﺣا داﺪﻌﺗ دﻮﺟو ﺖﯾﺎﺳ دﺎﯾز
يﺎﻫ و ﻞﯿﻓورﺪﯿﻫ
بﻮﻓورﺪﯿﻫ رد
قﺪﻨﻓ ﯽﻨﯿﺌﺗوﺮﭘ يﺎﻫﺮﻤﯿﻠﭘﻮﯿﺑ ﯽﻣ
ﻻﺎﺑ ﺚﻋﺎﺑ ﺪﻧاﻮﺗ
ﺖﯿﻓﺮﻇ ندﻮﺑ ﻧﻮﯿﺴﻟﻮﻣا
ﯽ ﻦﯾا ﺪﺷﺎﺑ هﺪﺷ ﻪﻟﺎﺠﻨﮐ .
ﺶﺸﮐ ﺶﻫﺎﮐ ﯽﻧﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ﺮﺑ ﺮﺛﺆﻣ ﻞﻣاﻮﻋ ﻪﻠﻤﺟ زا ﻦﯿﺑ ﺖﻈﻠﻏ رد ﻪﮐ ﺖﺳا ﻦﻏور و بآ ﻦﯿﺑ ﯽﺤﻄﺳ 2
ﮏﻤﻧ ﺪﺻرد
ﺖﺳا ﻪﺘﺷاد دﻮﺟو ﯽﺤﻄﺳ ﻦﯿﺑ ﺶﺸﮐ ﺶﻫﺎﮐ ﻦﯾﺮﺘﺸﯿﺑ مﺎﻌﻃ .
ﻪﺑ
ﺰﻓا ﺎﺑ اﺪﺘﺑا رد ﯽﻠﮐ رﻮﻃ يرادرﺎﺑ ﻪﯾﻻ ،ﻂﯿﺤﻣ ﯽﻧﻮﯾ ﺖﻈﻠﻏ ﺶﯾا
لﻮﺒﻠﮔ فاﺮﻃا ﯽﻣ ﺮﺑ رد ار ﯽﺑﺮﭼ يﺎﻫ
نآ نﺎﯿﻣ رد و دﺮﯿﮔ ﻪﻌﻓاد ﺎﻫ
ﯽﻣ دﺎﺠﯾا ﻪﻓﺮﻃ ود ﺖﻈﻠﻏ رد ﺎﻣا دﻮﺷ
ناﺰﯿﻣ ﺮﺗﻻﺎﺑ ﯽﻧﻮﯾ يﺎﻫ ﻦﯿﺌﺗوﺮﭘ
ﯽﻣ ﻞﻣﺎﻋ ﻦﯾا ﻪﮐ ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ سﺮﺘﺳد رد يﺎﻫ ﺪﻧاﻮﺗ
ﻦﻏور و بآ ﻞﺑﺎﻘﻣ رد ﻦﯿﺌﺗوﺮﭘ بﺬﺟ ﺖﯾدوﺪﺤﻣ ﺐﺒﺳ ددﺮﮔ ] 27 و 17 [.
Fig 2 The effect of salt concentration (%) on emulsifying activity of hazelnut, peanut, pistachio
and sesame Meal
نارﺎﮑﻤﻫ و ﻼﺴﻨﯿﮐ ﺎﺘﺳار ﻦﯾا رد )
1982 ( رد ﻪﮐ ﺪﻧدﺮﮐ مﻼﻋا
نﻮﯿﺴﻟﻮﻣا ﻖﯿﻗر يﺎﻫ
، دﺎﺠﯾا ياﺮﺑ مزﻻ طﺮﺷ ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻟﻼﺣ
اﻮﺧ ﯽﻣ ﺐﺳﺎﻨﻣ ﯽﻧﻮﯿﺴﻟﻮﻣا ص نآ ،ﺪﺷﺎﺑ
ﻪﮐ ﺪﻨﺘﻓﺮﮔ ﻪﺠﯿﺘﻧ ﺎﻫ
ﯽﻣ راﺮﻗ ﺮﯿﺛﺄﺗ ﺖﺤﺗ ار ﺖﯿﻟﻼﺣ ،ﻂﯿﺤﻣ ﯽﻧﻮﯾ ترﺪﻗ و ﺪﻫد
نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ﺎﺗ ﻂﯿﺤﻣ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﯽﮔﺪﻨﻨﮐ
ﺪﺣ
ﯽﻨﯿﻌﻣ ﯽﻣ ﺶﯾاﺰﻓا ، ﯽﻣ ﻪﮐ ﺪﺑﺎﯾ
ﻪﮑﺒﺷ ﻞﯿﮑﺸﺗ زا ﯽﺷﺎﻧ ﺪﻧاﻮﺗ
ﻢﺠﺴﻨﻣ ﯽﻨﯿﺌﺗوﺮﭘ ﺪﺷﺎﺑ ﺮﺗ
] 18 .[
نارﺎﮑﻤﻫ و بﺎﺗﺎﺧ )
2009 ( ﯿﻧ ﺰ ﺎﺑ
ﯽﮔﮋﯾو ﯽﺳرﺮﺑ ﻪﻟﺎﺠﻨﮐ رد يدﺮﮑﻠﻤﻋ يﺎﻫ
ﺎﯾﻮﺳ ،اﺰﻠﮐ ،ﻻﻮﻧﺎﮐ يﺎﻫ
ﺪﺣ ﺎﺗ اﺰﻠﮐ ﻪﻟﺎﺠﻨﮐ ﻪﮐ ﺪﻨﺘﺷاد رﺎﻬﻇا ﯽﺷراﺰﮔ ﯽﻃ نﺎﺘﮐ رﺬﺑ و زا ﯽﺼﺨﺸﻣ ﺖﻈﻠﻏ
ﮏﻤﻧ ) 1/
0 رﻻﻮﻣ (،
ﺖﯿﻓﺮﻇ ﻦﯾﺮﺘﻬﺑ
ﺖﺳا ﻪﺘﺷاد ار ﯽﻧﻮﯿﺴﻟﻮﻣا ]
28 .[
آ ي ﻫ نارﺎﮑﻤﻫ و ﯽﻧوﺮﮑ )
1986 (
ﯿﺌﺗوﺮﭘ هﺮﺘﻧﺎﺴﻨﮐ ﯽﻧﻮﯿﺴﻟﻮﻣا صاﻮﺧ ﺪﻧدﺮﮐ مﻼﻋا ﺖﺤﺗ ﺪﺠﻨﮐ ﯽﻨ
ﺘﻓﺮﮔ راﺮﻗ ﻂﯿﺤﻣ ﯽﻧﻮﯾ ترﺪﻗ ﺮﯿﺛﺄﺗ ﻪ
ﺪﯾﺮﻠﮐ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ و
ﻢﯾﺪﺳ ﺮﻔﺻ زا ﻪﺑ 1
،رﻻﻮﻣ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﯽﻧﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ
نآ ﻞﯿﻟد و ﻦﯿﺌﺗوﺮﭘ لﻼﺤﻧا ﺶﯾاﺰﻓا ار
ﯽﻧﻮﯾ ترﺪﻗ ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫ
ﺪﻨﺘﺴﻧاد ] 23 .[
ﺞﯾﺎﺘﻧ ﻞﮑﺷ 3،
يراﺪﯾﺎﭘ ﻪﮐ ﺖﺳا ﻦﯾا هﺪﻨﻫد نﺎﺸﻧ
مﺎﻤﺗ رد نﻮﯿﺴﻟﻮﻣا ﻪﻟﺎﺠﻨﮐ
ﺎﻫ هﺪﺷ ﯽﺳرﺮﺑ ي ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ
ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ،ﮏﻤﻧ .
ﺶﻨﮐاو ﺶﯾاﺰﻓا زا ﯽﻨﯿﺌﺗوﺮﭘ ﻦﯿﺑ يﺎﻫ
ﯽﻣ ﻪﻌﻓاد يوﺮﯿﻧ ﺶﻫﺎﮐ ﻖﯾﺮﻃ و ﻪﺘﯾزﻮﮑﺴﯾو ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﺪﻧاﻮﺗ
زﺎﻓ ود ﻦﯿﺑ يﺎﻀﻓ رد ﻪﯾﻻ ﺪﻨﭼ ﯽﻨﯿﺌﺗوﺮﭘ ﻢﻠﯿﻓ ﻞﯿﮑﺸﺗ رد ﻞﯿﻬﺴﺗ زا ﻦﯿﺌﺗوﺮﭘ تﺮﺟﺎﻬﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻪﺠﯿﺘﻧ رد و دﻮﺷ ﻦﻏور و بآ
رد ار نﻮﯿﺴﻟﻮﻣا يراﺪﯾﺎﭘ ًﺎﺘﯾﺎﻬﻧ و هﺪﺷ جرﺎﺧ ﻪﺑ ﻢﻠﯿﻓ ﻞﺧاد ترﺪﻗ ﺶﯾاﺰﻓا ﺮﺗﻻﺎﺑ ﯽﻧﻮﯾ يﺎﻫ ﺖﺳا هداد
] .[29 ﯽﺴﻣا و زﺮﺗاو
يﺮﭼ ) 1979 ( و ﮏﻤﻧ ﺮﺛا ﯽﺳرﺮﺑ ﺎﺑ يدﺮﮑﻠﻤﻋ صاﻮﺧ ﺮﺑ pH
مادﺎﺑ درآ ﺐﺒﺳ ﯽﻧﻮﯾ ترﺪﻗ ﺶﯾاﺰﻓا ﻪﮐ ﺪﻨﺘﺷاد رﺎﻬﻇا ﯽﻨﯿﻣز
ﯽﻣ نﻮﯿﺴﻟﻮﻣا تﺎﺒﺛ ﺶﻫﺎﮐ دﻮﺷ
] [.17 ﺘﻧﺎﺴﻨﮐ ،ﺎﻫدرآ هﺮ
و ﺎﻫ
ﻪﻟوﺰﯾا ﺎﺑ ﯽﻨﯿﺌﺗوﺮﭘ يﺎﻫ نﻮﯿﺴﻟﻮﻣا ﺖﯿﻠﺑﺎﻗ
ﻪﺑ ﻻﺎﺑ ﯽﮔﺪﻨﻨﮐ رﻮﻈﻨﻣ
ﺲﯿﺳﻮﺳ ،ﺎﻫﺮﺗرﻮﻔﮑﻧاﺮﻓ رد دﺮﺑرﺎﮐ ﮏﯿﮐ ،نﺎﻧ عاﻮﻧا ،ﺎﻫ
و ﺎﻫ
پﻮﺳ ﺪﻨﺘﺴﻫ ﺐﺳﺎﻨﻣ ﺎﻫ ]
3 [.
Fig 3 The effect of salt concentration (%) on emulsion stability of hazelnut, peanut, pistachio and
sesame Meal
3 - 4 - ﻦﻏور بﺬﺟ و بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ
ﻪﻟﺎﺠﻨﮐ
يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﯽﮑﯾﺰﯿﻓ ﺖﯿﺻﻮﺼﺧ ﻦﯾﺮﺘﻤﻬﻣ ﺪﯾﺎﺑ ار بآ
ﻦﯿﺌﺗوﺮﭘ ﻧ ﺖﯿﺻﻮﺼﺧ ﻦﯾا اﺮﯾز ﺖﺴﻧاد ﺎﻫ ﻪ
نﺎﻤﺘﺧﺎﺳ ﺮﺑ ﺎﻬﻨﺗ
و ﯽﮑﯾﺰﯿﻓ ﻦﯿﺌﺗوﺮﭘ يوﺎﺣ ﯽﯾاﺬﻏ داﻮﻣ تﺎﯿﺻﻮﺼﺧ
) ﮏﺸﺧ ﺮﯿﻈﻧ
نﺪﺷ ( ﯽﻣ ﺮﺛا تﺪﺷ ﻪﺑ ﻄﻘﻧ زا ﻪﮑﻠﺑ دراﺬﮔ
ﻈﻧ ﻪ ﯽﯾاﺬﻏ هدﺎﻣ دﺎﺴﻓ ﺮ
ﺄﺗ ﻞﯿﻟد ﻪﺑ ﺰﯿﻧ ﺰﺋﺎﺣ رﺎﯿﺴﺑ دراد بآ ﺖﯿﻟﺎﻌﻓ ناﺰﯿﻣ ﺮﺑ ﻪﮐ يﺮﯿﺛ
ﺖﺳا ﺖﯿﻤﻫا ]
30 .[ ﻪﻟﺎﺠﻨﮐ رد بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﻦﯿﮕﻧﺎﯿﻣ
ﻪﻧاد رد هﺪﺷ ﯽﺳرﺮﺑ ﯽﻨﻏور يﺎﻫ ﻞﮑﺷ
4 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﮏﻤﻧ ﺮﺛا ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ مﺎﻌﻃ
بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﺮﺑ
ﯽﻨﻌﻣ راد دﻮﺑ ) 05 /0 (p≤
.ﺑ ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ
بآ رد
ﺖﻈﻠﻏ 2 ﺪﺷ هﺪﻫﺎﺸﻣ قﺪﻨﻓ ﻪﻟﺎﺠﻨﮐ رد ﮏﻤﻧ ﺪﺻرد .
ندﻮﺑ ﻢﮐ
ﯽﺑﺮﭼ ياﻮﺘﺤﻣ ﯽﻠﭘ رﻮﻀﺣ و
يژﻼﯿﺳﻮﻣ يﺎﻫﺪﯾرﺎﮐﺎﺳ ﻪﻟﺎﺠﻨﮐ رد
ﻪﻟﺎﺠﻨﮐ ﻦﯾا بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ندﻮﺑ ﻻﺎﺑ ﻢﻬﻣ ﻞﻣاﻮﻋ زا قﺪﻨﻓ ﺖﺳا . Fig 4 The effect of salt concentration (%) on water
holding capacity of hazelnut, peanut, pistachio and sesame Meal
هوﻼﻋ
ﺎﺗ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﻦﯾا ﺮﺑ ناﺰﯿﻣ
2 ﺪﺻرد
، ﺪﻧﻮﯿﭘ
نﻮﯾ ﻦﯿﺑ ﯽﻣ ﺶﯾاﺰﻓا ﻦﯿﺌﺗوﺮﭘ و بآ يﺎﻫ ،ناﺰﯿﻣ ﻦﯾا زا ﺪﻌﺑ و ﺪﺑﺎﯾ
ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ .
ﻪﺑ ﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ اﺪﺘﺑا رد ﺮﮕﯾد ترﺎﺒﻋ ﺖ
ﮏﻤﻧ مﺎﻌﻃ نﻮﯾ ، هوﺮﮔ ﺎﺑ ﮏﻤﻧ ﻪﺗارﺪﯿﻫ يﺎﻫ ﻦﯿﺌﺗوﺮﭘ رادرﺎﺑ يﺎﻫ
بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ و هدﺮﮐ دﺎﺠﯾا ﯽﻔﯿﻌﺿ ﺪﻧﺎﺑ دﻮﺒﻬﺑ
ﯽﻣ ﺪﺑﺎﯾ
ﺎﻣا ﯽﻧﻮﯾ ﺖﻈﻠﻏ ﺮﺘﺸﯿﺑ ﺶﯾاﺰﻓا ﺎﺑ ﻂﯿﺤﻣ
، بآ زا يﺮﺘﺸﯿﺑ راﺪﻘﻣ
نﻮﯾ ﺎﺑ دﻮﺟﻮﻣ ا ﮏﻤﻧ يﺎﻫ
ﯽﻣ راﺮﻗﺮﺑ لﺎﺼﺗ ﺪﻨﻨﮐ
ﻪﮐ ﻞﻣﺎﻋ ﻦﯾا
بآ ﺐﺒﺳ ﻦﯿﺌﺗوﺮﭘ ﯽﯾادز ﺠﯿﺘﻧ رد و ﺎﻫ
ﻪ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﺶﻫﺎﮐ
ﯽﻣ بآ دﻮﺷ ] 31 [ نارﺎﮑﻤﻫ و ورﺎﯿﺑودا )
2009 ( ﺄﺗ ﯽﺳرﺮﺑ ﺎﺑ ﺮﯿﺛ
ﯽﮔﮋﯾو ﺮﺑ ﮏﻤﻧ ﺖﻈﻠﻏ يﺎﻫ
درآ يدﺮﮑﻠﻤﻋ كﺪﻟ ﺎﯾﺰﯿﺑآ ﻪﻧاد
1
ﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ مﻼﻋا بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ ﮏﻤﻧ ﺖﻈ
ﻢﻫ ﺶﻫوﮋﭘ ﺞﯾﺎﺘﻧ ﺎﺑ ﻪﮐ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ ﺖﺷاد ﯽﻧاﻮﺧ
] 32 [ .
ﻪﻠﻨﺑ ﮓﻧﺎﮔوا )
2008 ( مﺎﺠﻧا ﺎﺑ ﺶﻫوﮋﭘ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﯽﯾﺎﻫ
ﺖﻈﻠﻏ ﻪﻨﻣاد ﺎﺗ بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ 2/
0 ﮏﻤﻧ رﻻﻮﻣ
، ﺶﯾاﺰﻓا
زا ﺲﭘ و ﺎﺗ نآ
4/
0 رﻻﻮﻣ ﺎﺗ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ بﺬﺟ ﺶﻫﺎﮐ
دﻮﺑ ﻮﺴﻤﻫ ﺶﻫوﮋﭘ ﺞﯾﺎﺘﻧ ﺎﺑ يدوﺪﺣ ]
33 [ . ﺖﻈﻠﻏ رد ﻦﯿﺋﺎﭘ يﺎﻫ
ﮏﻤﻧ ) ﺮﺘﻤﮐ زا 3/
0 رﻻﻮﻣ ( نﻮﯾ ﻪﺑ ﮏﻤﻧ ﻪﺗارﺪﯿﻫ يﺎﻫ رﻮﻃ
هوﺮﮔ ﺎﺑ ﯽﻔﯿﻌﺿ ﯽﺒﻄﻗ يﺎﻫ
ﻦﯿﺌﺗوﺮﭘ ﻦﯿﻣآ و ﻞﯿﺴﮐﻮﺑﺮﮐ
، ﺮﺑ ﺪﻧﻮﯿﭘ
لﺎﺼﺗا اﺬﻟ ﺪﻧراﺪﻧ ﺮﯿﺛﺄﺗ ﻦﯿﺌﺗوﺮﭘ يﺮﯿﮕﺑآ ناﺰﯿﻣ ﺮﺑ و ﻪﺘﺧﺎﺳ راﺮﻗ ﺖﻈﻠﻏ رد ﺎﻣا دراد نﻮﯾ ﺎﺑ هاﺮﻤﻫ ﻦﯿﺌﺗوﺮﭘ بﺬﺟ ﻪﺑ ﯽﮕﺘﺴﺑ بآ -
نﻮﯾ ،ﮏﻤﻧ ﺮﺗﻻﺎﺑ يﺎﻫ ﺖﺑﺎﻗر بآ بﺬﺟ رد ﻦﯿﺌﺗوﺮﭘ ﺎﺑ ﮏﻤﻧ يﺎﻫ
ﻦﯿﺌﺗوﺮﭘ ﻂﺳﻮﺗ بآ بﺬﺟ زا ﻊﻧﺎﻣ و هدﺮﮐ ﯽﻣ ﺎﻫ
ﺪﻧﻮﺷ ] 29 [ .
ﻦﻏور بﺬﺟ ﺖﯿﻠﺑﺎﻗ هﺪﻨﻨﮐ ﺲﮑﻌﻨﻣ
نﻮﯿﺴﻟﻮﻣا ﺖﯿﻓﺮﻇ ﮔﺪﻨﻨﮐ
ﯽ
ﻢﻬﻣ و بﻮﻠﻄﻣ ﺖﯿﺻﻮﺼﺧ ﻦﯾا اﺬﻟ ﺖﺳا ﻣ ﺪﯿﻟﻮﺗ رد
ﯽﺗﻻﻮﺼﺤ
ﻢﻫ ﯽﻣ رﺎﮑﺑ ﺰﻧﻮﯾﺎﻣ ﺲﺳ نﻮﭼ دور
] 34 [ ﻖﺑﺎﻄﻣ ﻪﮐ ﺎﺠﻧآ زا .
ﻞﮑﺷ 5،
ر بﺬﺟ ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ﻪﻟﺎﺠﻨﮐ ار ﻦﻏو
ﺖﻈﻠﻏ ﺎﺑ ﻪﺘﺴﭘ
ﮏﻤﻧ 4 ﺪﺻرد ﻪﺘﺷاد ﻪﮐ ﺖﺳا ﯽﻣ
ﺪﻧاﻮﺗ زا ﯽﺷﺎﻧ دﻮﺟو
هﺮﯿﺠﻧز يﺎﻫ ﻪﻨﯿﻣآ ﺪﯿﺳا ﯽﺒﻧﺎﺟ ﺮﯿﻏ يﺎﻫ
ﺪﻨﺘﺴﻫ ردﺎﻗ ﻪﮐ ﺪﺷﺎﺑ ﯽﺒﻄﻗ
ﻦﻏور ﯽﻨﺑﺮﮐورﺪﯿﻫ هﺮﯿﺠﻧز ﺎﺑ راﺮﻗﺮﺑ ﯽﺑﻮﻓورﺪﯿﻫ تﻻﺎﺼﺗا ﺎﻫ
ﺪﻧزﺎﺳ ] 35 [ ﺎﯾﻮﺳ درآ ياﺮﺑ ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘﻧ . )
و دوﻮﯿﻫ
،نارﺎﮑﻤﻫ 2002 (،
مادﺎﺑ هﺪﺷ هداد ﻮﺑ درآ ﯽﻨﯿﻣز
) و ﺎﻧﺪﻤﺣا
،نارﺎﮑﻤﻫ 2007
( ﺪﺷ نﺎﯿﺑ ] 25 و 36 [ بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ .
ﯽﮔزﺎﺗ ﻆﻔﺣ ﻪﺑ ﮏﻤﮐ و يرﺎﮔﺪﻧﺎﻣ نﺎﻣز ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﯽﻣ ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ ﮏﯾ ناﻮﻨﻋ ﻪﺑ ﻦﻏور بﺬﺟ ﺖﯿﻠﺑﺎﻗ و دﻮﺷ
فﺮﺼﻣ رد بﻮﻠﻄﻣ ﯽﻧﺎﻫد سﺎﺴﺣا ﺖﯾﻮﻘﺗ و ﻢﻌﻃ هﺪﻧراﺪﻬﮕﻧ ﯽﻣ هﺪﻨﻨﮐ ﺪﺷﺎﺑ ] 24 [ .
Fig 5 The effect of salt concentration (%) on oil absorption of hazelnut, peanut, pistachio and
sesame Meal
3 - 5 - ﻒـﮐ ﺖﯿﻓﺮﻇ يراﺪـﯾﺎﭘ و ﯽﮔﺪـﻨﻨﮐ
ﻒـﮐ
ﻪﻟﺎﺠﻨﮐ
ﻦﯿﺌﺗوﺮﭘ ﯽﻣ ﺎﻔﯾا ﻒﮐ ﻞﯿﮑﺸﺗ رد هﺪﻤﻋ ﺶﻘﻧ ود ﺎﻫ ﯽﮑﯾ ﻪﮐ ﺪﻨﻨﮐ
نآ زا ﻞﻣﺎﻋ ناﻮﻨﻋ ﻪﺑ ﯽﺤﻄﺳ ﺶﺸﮐ ﺶﻫﺎﮐ رد ﻦﯿﺌﺗوﺮﭘ ﺶﻘﻧ ﺎﻫ ﺖﻠﻋ ﻪﺑ بﺎﺒﺣ يراﺪﯾﺎﭘ ﻆﻔﺣ يﺮﮕﯾد و ﺖﺳا ﯽﺤﻄﺳ لﺎﻌﻓ
بآ ﯽﻧﺎﯿﻣ ﺢﻄﺳ رد هﺪﻨﺒﺴﭼ ﻢﻠﯿﻓ دﺎﺠﯾا -
ﯽﻣ اﻮﻫ ﺪﺷﺎﺑ ] 4 .[
ﺤﻄﺳ ﻦﯿﺑ ﺶﺸﮐ ﺶﻫﺎﮐ ﻂﺳﻮﺗ ﻢﺘﺴﯿﺳ ﻦﯾا يراﺪﯾﺎﭘ ﯽ
زﺎﮔ - ﻊﯾﺎﻣ
هرﺎﭘ ﺮﺑاﺮﺑ رد موﺎﻘﻣ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﯾﻻ ﻞﯿﮑﺸﺗ و ﺎﺑ نﺪﺷ
ﻪﺘﯿﺴﯿﺘﺳﻻا بﺎﺒﺣ فاﺮﻃا رد ﻻﺎﺑ
دﺎﺠﯾا ﻊﯾﺎﻣ زﺎﻓ ﻪﺘﯾزﻮﮑﺴﯾو ﺮﯿﯿﻐﺗ و ﺎﻫ
ﯽﻣ دﻮﺷ ] 37 [ ﻞﮑﺷ . 6
، ﻦﯾا هﺪﻨﻫد نﺎﺸﻧ ﻣ
عﻮﺿﻮ ﻪﮐ ﺖﺳا
ﻒﮐ ﺖﯿﻓﺮﻇ ﯽﮔﺪﻨﻨﮐ
ﻒﮐ يراﺪﯾﺎﭘ و
، ﮏﻤﻧ ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ ﺖﺤﺗ
مﺎﻌﻃ ﻪﻧﻮﮔ ﻪﺑ ﺖﺳا ﻪﺘﺷاد راﺮﻗ ﻪﮐ يا
ﺎﺑ ا ﺎﺗ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓ
4 ،ﺪﺻرد رد ﺮﺘﻣارﺎﭘ ود ﻦﯾا ناﺰﯿﻣ
، ﯽﻨﻌﻣ ﺶﯾاﺰﻓا راد
هﺪﯾد
ﺪﺷ ) 05 /0 (.p≤
Fig 6 The effect of salt concentration (%) on foaming capacity of hazelnut, peanut, pistachio and
sesame Meal
ﻒﮐ ﺖﯿﻓﺮﻇ ﻦﯾﺮﺘﺸﯿﺑ ار ﯽﮔﺪﻨﻨﮐ
ﻪﻟﺎﺠﻨﮐ مادﺎﺑ و قﺪﻨﻓ يﺎﻫ ﯽﻨﯿﻣز
رد ﺖﻈﻠﻏ 4 ﮏﻤﻧ ﺪﺻرد مﺎﻌﻃ
ﺪﻨﺘﺷاد ﺖﯿﻟﻼﺣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻪﮐ
يﻻﺎﺑ ﻪﻟﺎﺠﻨﮐ مادﺎﺑ ﻢﻫ و ﯽﻨﯿﻣز ﻦﯿﻨﭼ
ﺄﺗ ﺮﯿﺛ ﺖﻈﻠﻏ 4 ﺪﺻرد ﮏﻤﻧ
ﺖﯿﻟﻼﺣ ﺮﺑ ﻦﯿﺌﺗوﺮﭘ
و ﺗرا طﺎﺒ ﻢﯿﻘﺘﺴﻣ ﻦﯿﺑ ﺖﯿﻟﻼﺣ و ﺖﯿﻓﺮﻇ
ﻒﮐ ﻦﯾا ،ﯽﮔﺪﻨﻨﮐ ﺘﻧ
ﺠﯿ ﻪ ﯽﻣ ﺮﻈﻧ ﻪﺑ لﻮﺒﻗ ﻞﺑﺎﻗ ﺪﺳر
. هوﻼﻋ ﻦﯾا ﺮﺑ
ﻒﮐ ناﺰﯿﻣ رد توﺎﻔﺗ ﻪﻟﺎﺠﻨﮐ ﻦﯿﺑ رد ﯽﮔﺪﻨﻨﮐ
ﺎﺑ ﻒﻠﺘﺨﻣ يﺎﻫ
ترﺪﻗ لﺎﻤﻋا توﺎﻔﺘﻣ ﯽﻧﻮﯾ يﺎﻫ
، ﯽﻣ فﻼﺘﺧا زا ﯽﺷﺎﻧ ﺪﻧاﻮﺗ
ﺎﻫﺪﯿﭙﯿﻟ ﺮﯿﻈﻧ ﯽﺗﺎﺒﯿﮐﺮﺗ رﻮﻀﺣ و ﻦﯿﺌﺗوﺮﭘ ﺐﯿﮐﺮﺗ رد ﯽﮑﯾژﻮﻟﻮﯾﺰﯿﻓ ﺮﮐ و تارﺪﯿﻫﻮﺑ ﺪﺷﺎﺑ ﺎﻫ ] 38 [ ﮋﭘ . ﺶﻫو نارﺎﮑﻤﻫ و ﯽﻣﻮﻠﻈﻣ
) 1393 ( ﺖﻈﻠﻏ ﺮﯿﺛﺄﺗ درﻮﻣ رد ﯽﮔﮋﯾو ﺮﺑ ﮏﻤﻧ ﻒﻠﺘﺨﻣ يﺎﻫ
يﺎﻫ
يدﺮﮑﻠﻤﻋ ﮐ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا
ﮐ ﻪﻟﺎﺠﻨ وﺪ
، ﺖﯿﻓﺮﻇ ﻪﮐ داد نﺎﺸﻧ
ﻒﮐ و ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﯽﮔﺪﻨﻨﮐ ﺖﻈﻠﻏ
ﺮﻔﺻ ﮏﻤﻧ رﻻﻮﻣ
، ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ ﺖﺳا ﻪﺘﺷاد ار
ﻧ ﺎﺑ ﻪﮐ ﺎﺘ ﺞﯾ
زا هﺪﻣآ ﺖﺳﺪﺑ ﺮﯿﻏ ﺶﻫوﮋﭘ
دﻮﺑ ﻮﺴﻤﻫ ]
39 [ و يﺮﺼﻧ .
نارﺎﮑﻤﻫ ) 2007 ( ﻒﮐ ترﺪﻗ ﻪﮐ ﺪﻧدﺮﮐ مﻼﻋا ﻪﻟﺎﺠﻨﮐ ﯽﮔﺪﻨﻨﮐ
ﯽﺑﺮﭼ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا فﻼﺧ ﺮﺑ هﺪﺷ يﺮﯿﮔ
، ترﺪﻗ ﺶﯾاﺰﻓا ﺎﺑ
ﯽﻧﻮﯾ
،لﻮﻠﺤﻣ هﺪﯾﺪﭘ ﻪﺑ ار ﺮﻣا ﻦﯾا ﺖﻠﻋ ﻪﮐ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا
ﺐﯿﺳﺮﺗ ﻦﯿﺌﺗوﺮﭘ ﺎﻫ ﻧ ﮏﻤﻧ ﻂﺳﻮﺗ داد ﺖﺒﺴ
] 40 [ و بﺎﮔار .
ﺎﮑﻤﻫ نار ) 2004 ( ﺪﻧداد نﺎﺸﻧ ﯽﻘﯿﻘﺤﺗ ﯽﻃ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ
ﺎﺗ ﮏﻤﻧ ﺖﻄﻠﻏ
4 ﻒﮐ ﺖﯿﺻﺎﺧ رﻻﻮﻣ ﻪﻟوﺰﯾا رد ﯽﮔﺪﻨﻨﮐ
ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا دﻮﺨﻧ ﯽﻨﯿﺌﺗوﺮﭘ ]
20 [ . ﺞﯾﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻞﮑﺷ
7،
اﺪﯿﭘ ﺶﯾاﺰﻓا ﻒﮐ يراﺪﯾﺎﭘ ،ﻂﯿﺤﻣ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ و ﺖﺳا هدﺮﮐ ﻪﻟﺎﺠﻨﮐ ﻪﺑ طﻮﺑﺮﻣ هﺪﺷ ﺪﯿﻟﻮﺗ ﻒﮐ ﻦﯾﺮﺗراﺪﯾﺎﭘ
مادﺎﺑ رد ﯽﻨﯿﻣز ﺖﻈﻠﻏ
4 ﮏﻤﻧ ﺪﺻرد مﺎﻌﻃ
ﺑ ﺖﺳا هدﻮ . ﯽﻠﻣاﻮﻋ
ﺪﻨﻧﺎﻣ و ﻂﯿﺤﻣ ﮏﻤﻧ ﺖﻈﻠﻏ ،pH ﺮﺑ ﻦﯿﺌﺗوﺮﭘ ﯽﺤﻄﺳ ﺶﺸﮐ
ﺰﯿﻣ يراﺪﯾﺎﭘ نا ﻒﮐ
ﺮﯿﺛﺄﺗ دراد .
Fig 7 The effect of salt concentration (%) on foam stability of hazelnut, peanut, pistachio and sesame
Meal
ﺰﻓا ﺖﺳا ﻦﮑﻤﻣ يراﺪﯾﺎﭘ رد ﺶﯾا
ﮏﻤﻧ ﺖﻈﻠﻏ نﺪﺷ دﺎﯾز ﺎﺑ ﻒﮐ
لﻮﮑﻟﻮﻣ ﻦﯿﺑ ﯽﺒﯿﮐﺮﺗ ﻞﯿﻣ ﺶﯾاﺰﻓا ﻞﯿﻟد ﻪﺑ رد و ﻦﯿﺌﺗوﺮﭘ يﺎﻫ
ﻪﯾﻻ ﻞﯿﮑﺸﺗ ،ﺖﯾﺎﻬﻧ يﻮﻗ يا
اﻮﻫ زﺎﻓ ود ﻦﯿﺑ ﺮﺗ -
ﻪﮐ ﺪﺷﺎﺑ بآ
ﯽﻣ يﺮﺗراﺪﯾﺎﭘ ﻒﮐ ﺪﯿﻟﻮﺗ ﺐﺟﻮﻣ دﻮﺷ
. ﻪﺑ ار ﺮﺛا ﻦﯾا ناﺮﮕﺸﻫوﮋﭘ
ﻪﺘﺴﻧاد ،ﮏﻤﻧ ﯽﻧاﺮﺤﺑ ﺖﻈﻠﻏ ﻞﯿﻟد ﺪﻧا
. نآ ﻢﻫ ﺎﻫ ﺰﯿﻣ ﻦﯿﻨﭼ نا
ﮏﻤﻧ ﯽﻧاﺮﺤﺑ ﺖﻈﻠﻏ توﺎﻔﺘﻣ ،ﻒﻠﺘﺨﻣ داﻮﻣ رد ار Nacl
ﺪﻧدﺮﮐ شراﺰﮔ .
ﻦﯿﺌﺗوﺮﭘ و بﻮﻧﺮﺧ يﺎﯿﺑﻮﻟ درآ درﻮﻣ رد ﻼﺜﻣ
ﺎﺗ ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا دﻮﺨﻧ 4/
0 رﻻﻮﻣ ) ،نارﺎﮑﻤﻫ و لاوﻻ
2004 ( ﺎﺗ ﻂﯿﺤﻣ ﮏﻤﻧ ﺶﯾاﺰﻓا ﺎﯾﻮﺳ درﻮﻣ رد و 2/
0 ،رﻻﻮﻣ
يراﺪﯾﺎﭘ ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ﻈﻠﻏ ﺶﯾاﺰﻓا و ﺖﺳا ﻪﺘﺷاد ار ﻒﮐ
ﺖ
يراﺪﯾﺎﭘ رد ﺶﻫﺎﮐ ﺚﻋﺎﺑ ،هﺪﺷ ﺮﮐذ ﺮﯾدﺎﻘﻣ زا ﺶﯿﺑ مﺎﻌﻃ ﮏﻤﻧ -
ﺖﺳا هﺪﺷ ﻒﮐ .
نارﺎﮑﻤﻫ و ﭻﻧد )
1981 ( صاﻮﺧ ﯽﺳرﺮﺑ ﺎﺑ
ﺶﯾاﺰﻓا ﺎﺑ ﻒﮐ تﺎﺒﺛ ﻪﮐ ﺪﻨﺘﺷاد مﻼﻋا ﺪﺠﻨﮐ درآ رد يدﺮﮑﻠﻤﻋ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ ﯽﻧﻮﯾ ترﺪﻗ
] 41 [ ﻒﮐ تﺎﺒﺛ و ﻒﮐ ﻞﯿﮑﺸﺗ.
ﻢﻫ ﻪﺑﺎﺷﻮﻧ ﺪﻨﻧﺎﻣ ﯽﯾاﺬﻏ داﻮﻣ رد تﺎﯿﺻﻮﺼﺧ دﺎﺠﯾا ﻦﯿﻨﭼ
ر ،ﮏﯿﮐ ،نﺎﻧ عاﻮﻧا ﺖﻓﺎﺑ ﺮﯿﻈﻧ ﯽﯾاﺬﻏ داﻮﻣ رد بﻮﻠﻄﻣ ﯽﮑﯾژﻮﻟﻮﺋ
دراد ﯽﺳﺎﺳا ﺶﻘﻧ ﯽﻨﺘﺴﺑ و يدﺎﻨﻗ ﻪﻣﺎﺧ ]
24 [ .
4 - ﻪﺠﯿﺘﻧ يﺮﯿﮔ
ﯽﺒﻧﺎﺟ تﻻﻮﺼﺤﻣ ﺖﻌﻨﺻ
اﺬﻏ ﯽﻫﺎﯿﮔ داﻮﻣ زا راﺪﻘﻣ يوﺎﺣ
ﻦﯿﺌﺗوﺮﭘ يدﺎﯾز ﺪﻨﻧﺎﻣ
ﻪﻧاد ﻪﻟﺎﺠﻨﮐ يدﺎﯾز ﺖﯿﻤﻫا زا ﯽﻨﻏور يﺎﻫ
ﯽﻣ رادرﻮﺧﺮﺑ ﺪﻨﺷﺎﺑ
. ﯽﮔﮋﯾو ﮐ رد يدﺮﮑﻠﻤﻋ يﺎﻫ ﻪﻟﺎﺠﻨ
،قﺪﻨﻓ يﺎﻫ
مادﺎﺑ
،ﯽﻨﯿﻣز ﻪﺘﺴﭘ ﺪﺠﻨﮐ و ﺑ ﻪ ،ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ رد فﻼﺘﺧا ﺖﻠﻋ
،ﻦﯿﺌﺗوﺮﭘ ﺖﯿﻔﯿﮐ و ﺖﯿﻤﮐ تارﺪﯿﻫﻮﺑﺮﮐ و ﺎﻫﺪﯿﭙﯿﻟ
ﻢﻫ ،ﺎﻫ ﻦﯿﻨﭼ
،ﮏﻤﻧ ﺖﻈﻠﻏ ﺪﻨﻧﺎﻣ يﺮﮕﯾد ﻞﻣاﻮﻋ ،هﺮﯿﻏ و ﺪﻨﯾآﺮﻓ عﻮﻧ ،pH
ﯽﻣ توﺎﻔﺘﻣ ﺪﺷﺎﺑ
. ﮏﻤﻧ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ
، ﺖﯿﻟﻼﺣ راﺪﻘﻣ
ﻒﮐ ﺖﯿﻓﺮﻇ و ﻦﯿﺌﺗوﺮﭘ ا ﯽﮔﺪﻨﻨﮐ
ﺶﯾاﺰﻓ ﻪﺘﻓﺎﯾ ﺖﯿﻟﺎﻌﻓ ﺎﻣا
نﻮﯿﺴﻟﻮﻣا ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺗ بآ يراﺪﻬﮕﻧ ﺖﯿﻓﺮﻇ و ﯽﮔﺪﻨﻨﮐ
ﻪﺑ ﮏﻤﻧ 2 ﺪﺻرد ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ نآ زا ﺪﻌﺑ و هﺪﺷ دﺎﯾز .
ﺮﻫ
ﻪﻟﺎﺠﻨﮐ رد يدﺮﮑﻠﻤﻋ صاﻮﺧ ﺪﻨﭼ ﺎﯾ ﮏﯾ
، ﺮﻈﻧ ﻪﺑ بﻮﻠﻄﻣ
ﯽﻣ ﺪﺳر ﻪﺑ ﻪﻟﺎﺠﻨﮐ ﺮﻫ زا هدﺎﻔﺘﺳا اﺬﻟ ﺎﯾ هوﺮﮔ رد دﺮﺑرﺎﮐ رﻮﻈﻨﻣ
هﮋﯾو عﻮﻧ تﻻﻮﺼﺤﻣ زا يا ﯽﯾاﺬﻏ
ﯽﻣ ﻪﯿﺻﻮﺗ دﻮﺷ
. زا هدﺎﻔﺘﺳا
ﺎﻬﻨﺗ ﻪﻧ ،ﻪﻟﺎﺠﻨﮐ ﯽﻣ
ﻧاﻮﺗ ﺪ ﻪﯾﺬﻐﺗ شزرا ﻻﺎﺑ ار ﯽﯾاﺬﻏ داﻮﻣ يا
ﺑ دﺮﺒ
ﯽﻣ ﻪﮑﻠﺑ ﺪﻧاﻮﺗ ﻦﻏور تﺎﺠﻧﺎﺧرﺎﮐ زا ﻞﺻﺎﺣ تﺎﻌﯾﺎﺿ ﻪﺑ ار ﯽﺸﮐ
ﺪﻧﺎﺳر ﻞﻗاﺪﺣ .
5 - ﻊﺑﺎﻨﻣ
[1] Janitha P. D. Wanasundara, Sujeema J.
Abeysekara. 2012. Solubility Differences of Major Storage Proteins of Brassicaceae Oilseeds. J Am Oil Chem Soc, 89:869–881 [2] Ghufran S, Saqib SM, Mubaraka AM, Shih
F. 2009. Influence of rice bran on rheological properties of dough and in the new product Development. J Food Sci Technol 46(1): 62–
65.
[3] Singh P, Kumar R, Sabapathy SN, Bawa S.
2008. Functional and Edible uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety 7(1):14-28.
[4] Mostofi S. 2008. Oiseed market and its products. Institute for planning Research and Agricultural Economics.
[5] Kanu PJ, Kerui Z, Ming ZH, Haifeng Q, Kanu JB, Kexue Z. 2007. Sesame Protein
11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate Asn Influenced by PH, Temperature, time and ratio of Flour to Water during its Production.
Asian Journal of Biochemistry, 5: 289-301.
[6] Aydin C. 2002. Physical Properties of Hazelnuts. Bio-system Engineering 82: 297–
303.
[7] Namiki M. 1995. The Chemistry and Physiological Function of Sesame. Food Review International, 11(2):281-329.
[8] Jianmei Y, Ahmedna M, Goktepe I, Cheng H, Maleki S. 2011. Enzymatic treatment of peanut kernels to reduce allergen levels.Food chemistry, 127: 1014-1022.
[9] Shokraii, E. H. 1977. Chemical composition of the pistachio nuts (Pistacia vera L.) of Kerman, Iran. Journal of Food Science. 42:244-245.
[10] Johnson, L.A., T.M. Suleiman, and E.W.
Lusas. 1979. Sesame seed: A Review and prospects, J. Am. oil. Chem. Soc. 56:463- 468.
[11] Arogundade LA, Tshay M, Shumey D, Manazie S. 2006. Effect of ionic Strength and/ or pH on Extractability and Physico- Functional Characterization of broad bean (Viciafaba L.) Protein Concentrate. Food Hydrocolloids, 20: 1124-1134.
[12] AOAC. Association of official Method of Analysis. 1990. Official methods of analysis of AOAC International (13th ed) Washington, DC.
[13] Salgado PR, Molina Ortiz SE, Petruccelli S, Mauri AN. 2010. Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity. Journal of the American Oil Chemists' Society, 10.1007/s11746-010-1673.
[14] Neto VQ, Narain N, Silva JB, Bora PS.
2001. Functional properties of raw and heat processed cashew nut (Anarca-duim occidentale, L.) kernel protein isolate.
Nahrung/Food, 45: 258–262.
[15] U.D. Chavan, D.B. Mckenzie, F. Shahidi.
2001. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) Journal of Food Chemistry 74:177-187.
[16] Adebowale KO, Lawal OS. 2004.
Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavaliaensiformis) and mucuna bean (Mucunapruriens) flour. Food Research
International, 37:355-365.
[17] McWatters KH, Cherry JP. 1997.
Emulsification, foaming and protein solubility of defatted soybean, field pea and bean flour Journal of Food Science, 42:1444- 1450.
[18] Kinsella JE. 1982. Relationship between structural and functional properties of food Protein. In P.F. Fox & Condon, J.J(Ed.) Food Proteins. Applied Science Publishers, London 51- 60.
[19] Asadpour A, Jafari SM, Sadeghi mahonak, Ghorbani M. 2010. Determination of soluble protein content and water holding capacity of flour from different beans.
Iranian Journal of Food Science and Technology. 3:184-192.
[20] Ragab DM, Babiker EE. 2004.
Fractionation, solubility and functional properties of Cowpea (Vignaunguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry, 84: 207-212.
[21] Nilo Rivas, R., J.E. Dench, and J.C.
Caygill. 1981. Nitrogen Extractability of Sesame (Sesamum indicum L.) Seed and the Preparation of Protein Isolates, J. Sci. Food Agric. 32:565-571.
[22] Kinsella, J.E., and R.R. Mohite. 1985. The Physicochemical Characteristics and Functional Properties of Sesame Proteins, in New Protein Foods, Vol. 5, edited by A.M.
Altschul and H.L.Wilcke, Academic Press Inc., New York. 435-456.
[23] Ihekoronye, A.I. 1986. Functional Properties of Meal Products of the Nigerian
"Red Skin" Groundnut (Arachis hypogaea L.), J Sci. FoodAgric. 37:1035-1041.
[24] Kinsella JE.1979. Functional properties of soy protein. Journal of American oil chemist society, 56:242-249.
[25] Yu J, Ahmedna M, et al. 2007. "Peanut Protein Concentrate: Production and functional properties as affected by processing." Food Chemistry 103: 121-129.
[26] Dickinson E, Stainsby G. 2003. Emulsion Stability in Advances in Food Emulsions and Foams; Elsevier: London, UK, pp. 1‒45.
[27] Nakai S, Voutainas LP. 1983. A simple turbidimetic method for determination of the fat binding capacity of a protein. Journal of Food Science, 31:58-63
[28] R.Y. Khattab, S.D. Arntfield. 2009.
Functional Properties of raw and Processed
Canola Meal. Journal of Food Science and Technology, 42: 1119–1124
[29] Inyang, U.E., and C.U. Nwadimkpa.
1992. Functional Properties of Dehulled Sesame (Sesamum indicum L.) Seed Flour, J.
Am. Oil Chem. Soc. 69(8):819-822.
[30] Ahmedna, M., W. Prinyawiwatkul, and R.M. Rao. 1999. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications, Ibid. 47:1340–1345 [31] Lawal OS. 2004. Functionality of African
locust bean (Parkia biglobossa) Protein Isolate: Effects of pH, ionic Strength and Various Protein Concentrations. Food Chemistry, 86: 345-355.
[32] Adubiaro, H. O., Olaofe, O., Akintayo. E.
T. 2009. Effects of salts on the functional properties of Albizzia Leddeck seed flour.
EJEA Food Chemistry, 8:692-703
[33] Ogungbenle HN. 2008. "Effects of Salt Concentrations on the Functional Properties of Some Legume Flours." Pakistan Journal of Nutrition 7(3): 453-458.
[34] Escamilla-Silva EM, Guzman Maldonado SH, Cano-Medinal A, Gonzalez-Alatorre G.
2003. Simplified Process for the Production of Sesame Protein Concentrate. Differential Scanning Calorimetry and Nutritional, Physicochemical and Functional Properties.
Journal of the Science of Food and Agriculture, 83:97-979.
[35] Adebowale KO, Lawal OS. 2004.
Comparative Study of the Functional Properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavaliaensiformis) and mucuna bean (Mucunapruriens) flour. Food Research International, 37:355-365.
[36] Heywood, A. A., Myers, D. J., Bailey, T.
B., Johnson, L. C. 2002. Functional properties of low-fat soy flour produced by an extrusion- expelling system. Journal of the American Oil Chemists Society, 79:1249- 1253
[37] Jahanian L, Hamidian isfahani Z, Mortazavi A. 1383. Effect of Xanthan and Carrageenan on the foming properties of Soy protein isolated. Journal of Food Science and Technology.1:39-48.
[38] Aremo MO, Olaofe O, et al. 2007.
"Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties." Journal of Food Technology 5(2): 109-115.
[39] Mazloomi, N., Sadeghi Mahoonak, A. R.
Ghorbani, M., Alami, M., Kashaninjad, M.
1396. Evaluation of the effect of Salt, temperature and pH on the functional properties of
defatted pumpkin seed flour and its protein.14:39-49
[40] Nasri, N.A., Tinay, A.H.E. 2007.
Functional Properties of Fenugreek (Trigonellafoenumgreacum) Protein Concentrate. Food chemistry, 103:582-589 [41] Dench, J.E., R. Nilo Rivas, and J.C.
Caygill. (1981). Selected Functional Properties of Sesame (Sesamum indicum L.) Flour and Two Protein Isolates, J. Sci.
FoodAgric. 32:357-364
The Effect of NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio, and Sesame Meal
Dalvand, A. 1, Goli, M. 2
1. MSc, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2. Associate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
(Received: 2018/08/27 Accepted:2019/03/18)
During the recent years, the use of oilseed meal as a protein-rich by-product, Meal of oilseed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption, and foaming capacity) were determined in meal hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investigated.
For this purpose, NaCl Salt concentration equal consist of 0%, 1%, 2%, 3%, and 4% was used in a completely randomized design with three replications. The results of this study showed that increasing salt concentration, protein solubility, foaming capacity, oil absorption increased significantly (p<
0.05). And most active emulsifying properties and water holding capacity were for the concentration of 2%. Activity foaming, foam stability, and oil absorption are increased by increasing salt concentration. Finally, according to the results of this study can be oilseed meal (peanuts, hazelnuts, sesame, and pistachio) has high protein content and given the good Functional properties of the proteins, makes it ideal substitutes for other dietary proteins.
Keywords: Oilseed meal, NaCl concentration, Functional properties
Corresponding Author E-Mail Address: [email protected]
