ﺮﺗ درآ ﺮﺛا ﯾﺘﯿ
و ﺮﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﻓﺎﺑ ، ﯽ ﺴﺣ و ﯽ ﺮﺑﺮﺑ نﺎﻧ ي
ﻣﺮﺘﺤﻣ غوﺮﻓ
1ﯽ ﻧا ،*
ﯿ ﺒﻟﺎﻃ ﺲ
2ﯽ ﺎﻨﺑ هﺎﮕﭘ ، ﯾ ﯽ ﮐ
3ﯿﺎ
1 - دﺎﺘﺳا ﯾ ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ رﺎ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ﻣورا هﺎﮕﺸﻧاد ، ﯿ
ﻣورا ،ﻪ ﯿ ا ،ﻪ ﯾ ناﺮ
2 - ﻮﺠﺸﻧاد ي ﺮﺘﮐد ي ﺎﻨﺻ و مﻮﻠﻋ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد،
ي ﻣورا هﺎﮕﺸﻧاد ، ﯿ
ﻣورا ،ﻪ ﯿ ا ،ﻪ ﯾ ناﺮ
3 - ﺎﻨﺻ و مﻮﻠﻋ ﺪﺷرا سﺎﻨﺷرﺎﮐ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي
ﻟﺎﻋ شزﻮﻣآ ﻪﺴﺳﻮﻣ ، ﯽ
ﻣورا ،قﺎﻓآ ﯿ
ا ،ﻪ ﯾ ناﺮ
ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 14 / 01 / 99
رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 27 / 10 / 99
ﻠﮐ تﺎﻤﻠﮐ ﯿ
ﺪ ي :
ﺮﺑﺮﺑ نﺎﻧ ي ،
ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ،
ﺮﻟﺎﮐ ي ،
ﻓ ﯿ ﺮﺒ .
DOI: 10.52547/fsct.18.04.28
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
ا زا فﺪﻫ ﯾ ﺳرﺮﺑ ﺶﻫوﮋﭘ ﻦ ﯽ
ﺎﺟ ﺮﺛا ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﻪﻟﺎﮑ ) حﻮﻄﺳ رد 30
- 0
% ( ﻓ و ﯿ ﺘﺑ ﺮﺒ نﺎﮐﻮﻠﮔﺎ ) حﻮﻄﺳ رد
10 - 0 (%
ور ﺮﺑ مﺪﻨﮔ درآ ﺎﺑ ي
و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﻓﺎﺑ ، ﯽ ﺴﺣ و ﯽ ﺮﺑﺮﺑ نﺎﻧ ي حﺮﻃ زا هدﺎﻔﺘﺳا ﺎﺑ
رﻮﺘﮐﺎﻓ ﯾ ﺤﻄﺳ ود ﻞ ﯽ
وﺎﺣ ي ﺰﮐﺮﻣ طﺎﻘﻧ ي
ﺎﻨﺒﻣ ﺮﺑ ي D-optimal ﻣ
ﯽ ﺪﺷﺎﺑ . ﺎﺘﻧ ﯾ ﻪﮐ داد نﺎﺸﻧ ﻞﺻﺎﺣ ﺞ
اﺰﻓاﺎﺑ ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ا ﯾ ﻣ رﻮﺘﮐﺎﻓ ود ﻦ ﯿ
ﻟﺎﻌﻓ ناﺰ ﯿ ﺑآ ﺖ ﯽ ﺘﺴﮐﺎﺧ و ﺖﺑﻮﻃر ، ﻪﻧﻮﻤﻧ ﺮ
ﺎﻫ ي رادﺎﻨﻌﻣ رﻮﻃ ﻪﺑ نﺎﻧ ي
اﺰﻓا ﯾ ﻣ و ﺶ ﯿ ﺑﺮﭼ ناﺰ ﯽ ﻫﻮﺑﺮﮐ ، ﯿ ﺮﻟﺎﮐ و تارﺪ ي
ﻪﻧﻮﻤﻧ ﺶﻫﺎﮐ ﺎﻫ ﯾ
ﺖﻓﺎ . ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ اﻮﺘﺤﻣ و ي
ﺌﺗوﺮﭘ ﯿﻨ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺰﻓا ﺎﺑ نﺎﻧ ﯾ
ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ اﺰﻓا ﻪﻟﺎﮑ ﯾ ﺶ ﯾ ﺖﻓﺎ . ﻟﺎﺣ رد ﯿ دﺎﻘﻣ ﻪﮑ ﯾ ﻻﺎﺑ ﺮ ي نﺎﮐﻮﻠﮔﺎﺘﺑ
ﻣ ﺶﻫﺎﮐ ﻪﺑ ﺮﺠﻨﻣ ﯿ
ﺌﺗوﺮﭘ ناﺰ ﯿ ﻓﺮﻇ و ﻦ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻪﻧﻮﻤﻧ دﺮﮔ ﺎﻫ ﯾ ﺪ . ﻨﭽﻤﻫ ﯿ اﻮﺘﺤﻣ ﻦ ي ﻓ ﯿ ﻪﻧﻮﻤﻧ ﺮﺒ ﺎﻫ ي ﺎﺑ نﺎﻧ
اﺰﻓا ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ ﯾﺘﯿ ﺗﺮﺗ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
اﺰﻓا و ﺶﻫﺎﮐ ﺐ ﯾ
ﺶ ﯾ ﺖﻓﺎ . ﺎﺟ ﺮﺛا ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺮﺑ ﻪﻟﺎﮑ
رﻮﻄﺑ ؛دﻮﺑ ﻪﺘﺴﺑاو نﺎﮐﻮﻠﮔﺎﺘﺑ راﺪﻘﻣ ﻪﺑ نﺎﻧ صﻮﺼﺨﻣ ﻢﺠﺣ ﯾ
اﺰﻓا ﺎﺑ ﻪﮑ ﯾ
ﺮﺗ ﺶ ﯾﺘﯿ ﻪﻧﻮﻤﻧ رد ﻪﻟﺎﮑ ﺎﻫ
ي نوﺪﺑ
رادﺎﻨﻌﻣ رﻮﻃ صﻮﺼﺨﻣ ﻢﺠﺣ نﺎﮐﻮﻠﮔﺎﺘﺑ ي
ﺶﻫﺎﮐ ﯾ ﻟو ﻪﺘﻓﺎ ﯽ ﻪﻧﻮﻤﻧ رد ﺎﻫ ي وﺎﺣ ي ﻻﺎﺑ حﻮﻄﺳ ي
نﺎﮐﻮﻠﮔﺎﺘﺑ
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . ﻧزو ﺖﻓا ﯽ ﺎﻫﺮﺘﻣارﺎﭘ ، ي
ﮕﻧر ﯽ نﺎﻧ ﻪﺘﺳﻮﭘ و ﺰﻐﻣ ﺛﺎﺗ ﺖﺤﺗ ﺎﻫ
ﯿ ﺎﻫرﻮﺘﮐﺎﻓ ﺮ ي
راﺮﻗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ
ﺪﻨﺘﻓﺮﮕﻧ . ﻨﭽﻤﻫ ﯿ اﺰﻓا ﺎﺑ ﻦ ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺘﻔﺳ ﻪﻟﺎﮑ ﯽ ژﺮﻧا و ي ﻪﻧﻮﻤﻧ ذﻮﻔﻧ ﻫﺎ
ي اﺰﻓا نﺎﻧ ﯾ ﺶ ﯾ ﻟﻮﺘﻓﺎ ﯽ ا ﯾ ﻦ
اﺰﻓا ﯾ رﺎﻣآ ظﺎﺤﻟ زا ﺶ ي
دﻮﺒﻧ رادﺎﻨﻌﻣ .
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
زرا ﺞ ﯾﺑﺎ ﯽ ﺴﺣ ﯽ اﺰﻓا ، ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ و ﻪﻟﺎﮑ
اﺰﻓا ﺚﻋﺎﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ ﯾ
ﺘﻣا ﺶ ﯿ ﺬﭘ و ﻢﻌﻃ و ﺮﻄﻋ زﺎ ﯾ
ﻠﮐ شﺮ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺮﺑﺮﺑ نﺎﻧ ي دﺮﮔ ﯾ ﺪ . ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﺞ
ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﺣ ﺎﻫ
ي ﻨﻏ نﺎﻧ ﯽ ﺎﺑ هﺪﺷ 30 % درآ ﺮﺗ ﯾﺘﯿ و ﻪﻟﺎﮑ 10 % نﺎﮐﻮﻠﮔﺎﺘﺑ و
ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﻓﺎﺑ ، ﯽ و
ﺴﺣ ﯽ ﺑﻮﻠﻄﻣ ﯽ ﻪﻧﻮﻤﻧ ناﻮﻨﻋ ﻪﺑ و ﻪﺘﺷاد ﺎﻫ
ي ﻬﺑ ﯿ ﻟﻮﺗ ﺖﻬﺟ ﻪﻨ ﯿ
ﭘ ﺪ ﯿ ﻣ دﺎﻬﻨﺸ ﯽ دﻮﺷ .
ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ
ﯾ اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ
ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ
ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
هدروآﺮﻓ ﺎﻫ ي ﻪﻠﻏ ا ي ﻠﺻا ﯽ ﺮﺗ ﯾ ﺮﻟﺎﮐ ﻊﺒﻨﻣ ﻦ ي
رد ﯾ ﺘﻓﺎ ﯽ ﻪﮐ ﺪﻨﺘﺴﻫ
ﺑ زا ﯿ ا ﻦ ﯾ هدروآﺮﻓ ﻦ ﻤﻬﻣ ﻢﻬﺳ نﺎﻧ ،ﺎﻫ
ﯽ ﻣﺄﺗ رد ﯿ ﺧﺮﺑ ﻦ ﯽ حﻼﻣا
ﺴﻠﮐ ،ﻦﻫآ ﺪﻨﻧﺎﻣ ﯿ
و و ﻢ ﯾ ﻣﺎﺘ ﯿ ﻦ هوﺮﮔ يﺎﻫ و ﻪﺑ B
ﯾ ﺗ هﮋ ﯿ ﻣﺎ ﯿ ار ﻦ
دراد ] 1 .[
ﺘﺨﭘ تﻻﻮﺼﺤﻣ ﯽ
اﻮﺘﺤﻣ ﺐﻠﻏا ي
ﻓ ﯿ ژر ﺮﺒ ﯾﻤ ﯽ ،
ﺳا ﯿ ﺎﻫﺪ ي ﻏ بﺮﭼ ﯿ ﮐﺮﺗ و عﺎﺒﺷاﺮ ﯿ
ﻟﻮﻨﻓ تﺎﺒ ﯽ ﺎﭘ ﯾﯿﻨ ﯽ اﺬﻟ ﺪﻧراد
ﻨﻏ ﯽ زﺎﺳ ي نآ اﺮﺑ ﺎﻫ ي ﺬﻐﺗ شزرا دﻮﺒﻬﺑ ﯾﻪ
ا ي روﺮﺿ ي ﺮﻈﻧ ﻪﺑ
ﻣ ﯽ ﺪﺳر ] 2 .[
ﻤﻫ رد ﯿ اﺮﮔ ﺎﺘﺳار ﻦ ﯾ
ﮐ فﺮﺼﻣ ﺶ ﺖﻤﺳ ﻪﺑ نﺎﮔﺪﻨﻨ
اﺬﻏ داﻮﻣ ﯾ ﯽ ﻨﻏ ﯽ اﺰﻓا ﻪﺑ ور هﺪﺷ ﯾ
ﺖﺳا ﺶ . رد يرﺎﯿﺴﺑ تﺎﻘﯿﻘﺤﺗ
ﻪﻠﻏ تﻻﻮﺼﺤﻣ و نﺎﻧ ﺮﺑ ﻒﻠﺘﺨﻣ تﺎﺒﯿﮐﺮﺗ ندوﺰﻓا ﺮﯿﺛﺎﺗ درﻮﻣ ا
ي
ﮕﻧﺮﻓ دﻮﺨﻧ ندوﺰﻓا ﺪﻨﻧﺎﻣ ﯽ
نﺎﻧ ﻪﺑ ﺰﺒﺳ ﻼﻗﺎﺑ و ]
3 [ سﺎﻧﺎﻧآ ردﻮﭘ ،
نﺎﻧ رد ] 4 [ ﻓ ، ﯿ ﮐارﻮﺧ ﺮﺒ ﯽ ﺑﻮﻟ ﻎﻤﺻ و ﯿﺎ
ي نﺎﻧ رد بﻮﻧﺮﺧ ]
5 [،
ﺎﺘﺳﺎﭘ رد نزرا درآ ]
6 [ ﺳ ردﻮﭘ ، ﯿ ﻣز ﺐ ﯿﻨ ﯽ ﮐ رد ﯿ ﮏ ] 7 [ ردﻮﭘ ،
ﻮﻫ ﻪﻟﺎﻔﺗ ﯾ ﻦﺗﻮﻠﮔ ﺪﻗﺎﻓ نﺎﻧ رد ﺞ ]
8 [ رﺪﻬﺒﻧا ﺖﺳﻮﭘ ردﻮﭘ ،
ﺑﯿ ﺋﻮﮑﺴ ﯿ ﺖ ] 9 [ ﺷ ، ﯿ ﺑ رد ﺎﻣﺮﺧ هﺮ ﯿ
ﺋﻮﮑﺴ ﯿ ﺖ ] 10 و 11 [ ﺴﻟ ، ﯿﺘﯿ ﻦ
ﺑ رد ﯿ ﺋﻮﮑﺴ ﯿ ﺖ ] 12 [ ﻓ ، ﯿ تﻼﻏ سﻮﺒﺳﻮىﺬﻐﻤىﺎﻫﺮﺒ رد
ﮐ ﯿ ﮏ
] 13 [ ﻮﻫ ﻪﻟﺎﻔﺗ ردﻮﭘ و ﯾ
ﮐ رد ﺞ ﯿ ﮏ ] 14 [ ﻨﻏ رﻮﻈﻨﻣ ﻪﺑ ﯽ
زﺎﺳ ي و
اﺰﻓا ﯾ ﻪﯾﺬﻐﺗ شزرا ﺶ ﺖﺳا هﺪﺷ مﺎﺠﻧا تﻻﻮﺼﺤﻣ يا
. ﺮﺗ ﯾﺘﯿ ﻪﻟﺎﮑ
ﮔﯿ ﻫﺎ ﯽ ﺪﺟ ًﺎﺘﺒﺴﻧ ﯾ ﻫ زا و ﺖﺳا ﺮﺸﺑ ﺖﺳد ﻪﺘﺧﺎﺳ و ﺪ ﯿ
ﺮﺒ ﯾ ﺑ ﺪ ﯿ ﻦ
ﻪﺑ مﺪﻨﮔ ﺎﭘ ناﻮﻨﻋ ﯾ ردﺎﻣ ﻪ ي ﺎﭘ ناﻮﻨﻋ ﻪﺑ رادوﺎﭼ و ﯾ
ﻞﺻﺎﺣ يرﺪﭘ ﻪ
ﺖﺳا هﺪﺷ ]
15 .[
ﺻﻮﺼﺧ ﯿ ﺑﻮﻠﻄﻣ تﺎ ﯽ
ﻪﺑ ﻞﻤﺤﺗ نﻮﭽﻤﻫ
ﮑﺸﺧ ﯽ ﺑ ﻪﺑ ﺖﻣوﺎﻘﻣ ،ﺎﻣﺮﺳ و ﯿ
يرﺎﻤ ارﺎﮐ و ﺎﻫ ﯾ ﯽ ار ﺮﻔﺴﻓ بﺬﺟ
ﻨﭽﻤﻫ ﺖﺳاراد ﯿ
ﻧﺪﻌﻣ داﻮﻣ يوﺎـﺣ ﻦ ﯽ
ﻟﺎﻌﻓ و ﯿ ﻣآ ﺖ ﯿ زﻼ ي
،ﻻﺎـﺑ 25 % ﺌﺗوﺮﭘ ﯿ ـﺳا و ﻦ ﯿ ﻓ ﺪ ﯿﺘﯿ ﻘﺑ ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻤﮐ ﮏ ﯿ
تﻼـﻏ ﻪ
ﻣ ﯽ ﺪﺷﺎﺑ ] 16 .[
ﻓﺮﻃ زا ﯽ ﺮﭘ ﻪﮐ نﺎﮐﻮﻠﮔﺎﺘﺑ ﯾﺒﯿ
ﺗﻮ ﯿ ﻠﭘ ﮏ ﯽ رﺎﮐﺎﺳ ﯾﺪ ي
ﻓ و ﯿ اﺬﻏ ﺮﺒ ﯾ ﯽ ،صاﻮـﺧ دﻮﺒﻬﺑ رﻮﻈﻨﻣ ﻪﺑ و هدﻮﺑ بآ رد لﻮﻠﺤﻣ
اﺰﻓا ﯾ رﺎﮔﺪﻧﺎﻣ ﺶ ي
ﻞﻤﮑﻣ ﻮﻧﺎﻧ ژر
ﯾ اﺬﻏ ﻢ ﯾ ﯽ ﻣ ﯽ دﺮﮐ هدﺎﻔﺘﺳا ناﻮﺗ
] 17 .[
ﻃ رد ﯽ لﺎﺳ ﺎﻫ ي ﺧا ﯿ ﻘﺤﺗ ﺮ ﯿ ﺗﺎﻘ ﯽ ﻣز رد ﯿ درآ زا هدﺎﻔﺘﺳا ﻪﻨ
ﺮﺗ ﯾﺘﯿ ﻨﻏ رﻮﻈﻨﻣ ﻪﺑ ﻪﻟﺎﮑ ﯽ
زﺎﺳ ي ﮐ دﻮﺒﻬﺑ و ﯿﻔ
ﯿ اﺬﻏ داﻮﻣ ﺖ ﯾ
ﯽ زا
ﺮﮐاﺮﮐ ﻪﻠﻤﺟ ]
18 [ نﺎﻧ ، ] 19 [ ﮐﻮﮐ ، ﯽ ] 20 [ ﺑ ، ﯿ ﺋﻮﮑﺴ ﯿ ﺖ ] 21 [ ،
ﮐﯿ ﮏ ] 22 [ لدﻮﻧ و ] 23 [ ﺖﺳا هﺪﺷ مﺎﺠﻧا .
ﻨﭽﻤﻫ ﯿ ﺎﺘﻧ ﻦ ﯾ ﺠ ﯽ
ﻮﺼﺤﻣ صاﻮﺧ دﻮﺒﻬﺑزا ﺗﻻ
ﯽ ﻈﻧ ﯿ نﺎﻧﺮ ] 14 [ ﮐﻮﮐ ﯽ ] 26 - 24 [ و ،
ﺑﯿ ﺋﻮﮑﺴ ﯿ ]ﺖ 28 [ هﺪﺷ شراﺰﮔ نﺎﮐﻮﻠﮔﺎﺘﺑ ندوﺰﻓا صﻮﺼﺧ رد
ﺖﺳا . ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ناﻮﻨﻋ ﻪﺑ نﺎﻧ ﻪﮑﻨ ﯾ
ﮑ ﯽ ﻠﺻا زا ﯽ ﺮﺗ ﯾ ﻦ
ژر ﯾﻢ ﺎﻫ ي اﺬﻏ ﯾ ﯽ ﻓﺮﻃ زا ،ﺖﺳا ﯽ
ﻧ ﯿ شزرا دﻮﺒﻬﺑ ﻪﺑ ﻪﻌﻣﺎﺟ زﺎ
ﺬﻐﺗ ﯾ ﻪـ اﺬﻏ داﻮـﻣ يا ﯾ
ﯽ ﻣ ﺶﻫﺎﮐ و ﯿ
ﮕﺘﺴـﺑاو ناﺰـ ﯽ
درآ ﻪـﺑ
ا رد مﺪـﻨﮔ ﯾ
ﺠ ﻨﻣا دﺎ ﯿ اﺬﻏ ﺖ ﯾ ﯽ ﺎﭘ ﯾ ا زا فﺪﻫ،راﺪ ﯾ
ﺶﻫوﮋﭘ ﻦ ﺳرﺮﺑ
ﯽ ﺎﺟ ﺮﺛا ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ حﻮﻄﺳ رد ﻪﻟﺎﮑ 30
- 0 % و
حﻮﻄﺳ رد نﺎﮐﻮﻠﮔﺎﺘﺑ 10
- 0 % ﻓ صاﻮﺧ ﺮﺑ ﯿﺰ
ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﻓﺎﺑ ، ﯽ
ﺴﺣ و ﯽ ﺮﺑﺮﺑ نﺎﻧ ي ﻨﭽﻤﻫ و ﯿ ﻨﻏ ﻦ ﯽ زﺎﺳ ي ﺮﻌﺗ و ﯾ ﺳﻻﻮﻣﺮﻓ ﻒ ﯿ
نﻮ
ﺪﺟ ﯾ ﻟﻮﺗ ﺖﻬﺟ ﺪ ﯿ
ﻟﻮﺼﺤﻣ ﺪ ﯽ ﺬﻐﺗ شزرا ﺎﺑ ﯾﻪ
ا ي ﻣ ﻻﺎﺑ ﯽ ﺪﺷﺎﺑ .
2 - داﻮﻣ شور و ﺎﻫ
2 - 1 - داﻮﻣ
جاﺮﺨﺘﺳا ﻪﺟرد ﺎﺑ مﺪﻨﮔ درآ 18
% ) ﻪﻏاﺮﻣ ﺮﻬﻃا ﺖﮐﺮﺷ (
ﺮﻤﺨﻣ ،
ﺎﻣورﺎﮐﺎﺳ ﯾ وﺮﺳ ﺲﺴ ﯾﺰ
ﯾﻪ ) ﻤﺧ ﺖﮐﺮﺷ ﯿ
ﺎﻣﺮ ﯾ ﺮﻓ ﻪ ﯾ ﺪﻬﺸﻣ نﺎﻤ (
،
دﻮﺒﻬﺑ ﺮﺑﺮﺑ نﺎﻧ صﻮﺼﺨﻣ هﺪﻨﻫد ي
) ﺴﮐا ﺖﮐﺮﺷ ﯿ
ناﺮﻬﺗ ﺮ ( ،
نﺎﮐﻮﻠﮔﺎﺘﺑ )
ﺖﮐﺮﺷ Lesen ( ﺮﺗ درآ ، ﯾﺘﯿ ﻪﻟﺎﮑ ) ﻘﺤﺗ ﺰﮐﺮﻣ ﯿ تﺎﻘ
زروﺎﺸﮐ ي ﺒﻃ ﻊﺑﺎﻨﻣ و ﯿﻌ
ﯽ ﻮﺿر نﺎﺳاﺮﺧ ي
( و ﺮﮑﺷ ،ﮏﻤﻧ ،
ﻦﻏور ﻠﺤﻣ رازﺎﺑ زا ﯽ
ﻬﺗ ﯿ دﺮﮔ ﻪ ﯾﺪ . ﻨﭽﻤﻫ ﯿ ﺎﺳ ﻦ ﯾ ﺷ داﻮﻣ ﺮ ﯿﻤ ﯿﺎ ﯾ ﯽ
زا ﺪﻧﺮﺑ كﺮﻣ ﺖﮐﺮﺷ )
نﺎﻤﻟآ ( ﺮﺧ ﯾ راﺪ ي دﺮﮔ ﯾﺪ .
2 - 2 - شور ﺎﻫ
2 - 2 - 1 - ﻬﺗ ﯿ نﺎﻧ ﻪ
ﺳﻻﻮﻣﺮﻓ ﯿ ﺮﺑﺮﺑ نﺎﻧ نﻮ ي
ﺎﻨﺒﻣ ﺮﺑ ي 100 لوﺪـﺟ رد مﺪﻨﮔ درآ مﺮﮔ
1 هداد نﺎﺸﻧ ، ﺖﺳا هﺪﺷ
. ﺮﺗ درآ ﯾﺘﯿ حﻮﻄـﺳ رد ﻪـﻟﺎﮑ 30
- 0 % و
ﻓﯿ حﻮﻄﺳ رد نﺎﮐﻮﻠﮔﺎﺘﺑ ﺮﺒ 10
- 0 % رﺎﻣآ حﺮﻃ ﺎﺑ ﻖﺑﺎﻄﻣ ي
لوﺪـﺟ
2 ﺎﺟ ﯾ ﺰﮕ ﯾ دﺮﮔ مﺪﻨﮔ درآ ﻦ ﯾ
ﺪﻧﺪ . اﺮـﺑ ي ﻬﺗ ـﯿ ﻣﺎـﻤﺗ اﺪـﺘﺑا ،نﺎـﻧ ﻪ ﯽ
ﮐﺮﺗ ﯿ ﺴﻧﺎﭙﺳﻮﺴﺴﭙﺳ ،طﻮﻠﺨﻣ ﮏﺸﺧ تﺎﺒ ﯿ
و هﺪﺷ لﺎﻌﻓ ﺮﻤﺨﻣ نﻮ
ﻧ درﻮﻣ بآ ﯿ
زﻮﺗ زا ﺲﭘ زﺎ ﯾ
ﺑﻮـﺧ ﻪﺑ و ﻪﻓﺎﺿا قﻮﻓ داﻮﻣ ﻪﺑ ﻦ ﯽ
ﺎـﺑ
ﻢﻫ دﺮﮔ طﻮﻠﺨﻣ ﯾ
ﺪﻧﺪ . ﻤﺧ ﯿ زا ﺪﻌﺑ نﺎﻧ ﺮ 10
ﻗد ﯿ نﺪـﺷ طﻮﻠﺨﻣ ﻪﻘ
ﻣ ﻂﺳﻮﺗ ﯿ تﺪـﻣ ﻪـﺑ ،ﺮﺴﮑ 1
ﻤﺨﺗ قﺎـﺗا رد ﺖﻋﺎـﺳ ـﯿ
ﺮ ) ﺖـﺑﻮﻃر
ﻣﯿ ﮕﻧﺎ ﯿ ﻦ 80 ﺎـﻣد و ﺪﺻرد ي
C 28° ( ﻤﺨﺗ ﻪـﻠﺣﺮﻣ ـﯿ
ﺮﭙـﺳ ار ﺮ ي
ﺎﻬﻧ رد و هدﺮﮐ ﯾ
ﺎـﻣد رد نادﺮـﮔ ﺖﺨﭘﺮﻓ ﻂﺳﻮﺗ ﺖ ي
0C 160 ﻪـﺑ
تﺪﻣ 20 ﻗد ﯿ دﺮﮔ ﺖﺨﭘ ﻪﻘ ﯾﺪ
. ﻪﻧﻮﻤﻧ ﺎﻫ ي زا جوﺮـﺧ زا ﺲـﭘ نﺎﻧ
دﺮﺳ و ﺮﻓ ﮐ رد نﺪﺷ ﯿ
ﻪﺴ ﺎﻫ ي ﻠﭘ ﯽ ﺗا ﯿ ﻨﻠ ﯽ نﺎـﻣز ﺎﺗ و ﻪﺘﻓﺮﮔ راﺮﻗ
ﺎﻣد رد نﻮﻣزآ ي
راﺪﻬﮕﻧ قﺎﺗا ي
ﺪﻧﺪﺷ ] 29 .[
Table1 Formulation of control Barbaribread
Ingredients %
Wheat bread
100
Sugar 2.5
Salt 1.5
Yeast 1.25
Improvement 0.5
Margarine 3.75
Water 50
2 - 2 - 2 - نﻮﻣزآ ﺎﻫ ي ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ
هزاﺪــــــﻧا ﮔ
ــــــﯿ ﺮ ي ــــــﺑﺮﭼ ،ﺖــــــﺑﻮﻃر ﯽ
ﺌﺗوﺮــــــﭘ ، ﯿ
،ﻦ
و ﺮﺘﺴﮐﺎﺧ ﻓ ﯿ ﻪﻧﻮﻤﻧ مﺎﺧ ﺮﺒ ﺎﻫ
ي شور ﺎﺑ ﻖﺑﺎﻄﻣ نﺎﻧ ﺎﻫ
ي دراﺪﻧﺎﺘﺳا
) (2000 AACC ﺖﻓﺮﮔ مﺎﺠﻧا
] 30 .[
ﻣ ﯿ ﻫﻮﺑﺮﮐ ناﺰ ـﯿ ﺎـﺑ تارﺪ
اﻮﺘﺤﻣ ﺮﺴﮐ ي
ﺑﺮﭼ ،ﺖﺑﻮﻃر ﻞﮐ ﯽ
ﺌﺗوﺮﭘ و ﺮﺘﺴﮐﺎﺧ ، ﯿ
ﻪﻧﻮﻤﻧ ﻦ ﺎـﻫ
زا 100 ﺪﻣآ ﺖﺳد ﻪﺑ .
ﻣﯿ ﺮﻟﺎﮐ ناﺰ ي ﻪﻧﻮﻤﻧ ﻧ ﺎـﻫ ـﯿ ﻪـﺑ ﻪـﺟﻮﺗ ﺎـﺑ ﺰ
ز لﻮﻣﺮﻓ ﯾ دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﺮ ﯾﺪ
] 31 .[
ﻣﯿ
ﺮﻟﺎﮐ ناﺰ
ي =
) + 2
× ﻓ ﺪﺻرد ﯿ ﺮﺒ ( ) + 4
× ﺌﺗوﺮﭘ ﺪﺻرد ﯿ
ﻦ )+(
9
× ﺑﺮﭼ ﺪﺻرد ﯽ
(
) 4
× ﻫﻮﺑﺮﮐ ﺪﺻرد ﯿ
تارﺪ (
2 - 2 - 3 - زرا ﯾﺑﺎ ﯽ ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ
ﺻﺎﺧ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي شور ﻪﺑ نﺎﻧ مﺎﺠﻧاDPPH
ﯾ ﺖﻓﺎ ] 32 .[
ﻬﺗ ﺖﻬﺟ اﺪﺘﺑا رد ﯿﻪ
،هرﺎﺼﻋ 10 ﻪﻧﻮﻤﻧ زا مﺮﮔ ﺎﻫ
ي
ﺎﻣد ﺎﺑ نوآ رد نﺎﻧ ي
C 50° ردﻮﭘ ترﻮﺼﺑ و ﮏﺸﺧ ي
ﺪﻧﺪﻣآرد .
ﻪﻧﻮﻤﻧ ﺎﻫ ي ردﻮﭘ ي ﺎﺑ 100 ﻣ ﯿﻠ ﯽ ﻟﯿ ﮐﺮﺗ لﻮﻧﺎﺗا ﺮﺘ ﯿ
ﻧ تﺪﻣ ﻪﺑ و ﺐ ﯿ
ﻢ
ور ﺖﻋﺎﺳ ي ﻢﻫ ﻃﺎﻨﻐﻣ نز ﯿ ﺴ ﯽ ﻣ ﯿ ﺪﻧﺪﺷ ﺲﮑ .
ﻪﻧﻮﻤﻧ ﺲﭙﺳ ﻪﺑ ﺎﻫ
تﺪﻣ 2 هرﺎﺼﻋ ﺪﻌﺑ ﻪﻠﺣﺮﻣ رد و هﺪﺷ ﺎﻫر دﻮﺧ لﺎﺣ ﻪﺑ ﺖﻋﺎﺳ
وﺎﺣ ي ﮐﺮﺗ ﯿ ﻂﺳﻮﺗ تﺎﺒ ﻓﺎﺻ ﺬﻏﺎﮐ
ﯽ ﺪﻧﺪﺷ اﺪﺟ ﻖﻠﻌﻣ داﻮﻣ زا .
1 -
ﻣﯿ ﻠ ﯽ ﻟﯿ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ زا ﺮﺘ ﯽ
هاﺮﻤﻫ ﻪﺑ 4 ﻣ ﯿﻠ ﯽ ﻟﯿ لﻮﻧﺎﺗا ﺮﺘ 96 % و 1
ﻣﯿ ﻠ ﯽ ﻟﯿ فﺮﻌﻣ ﺮﺘ )DPPH
004 /0
% ( ﻪﺑ و هﺪﺷ طﻮﻠﺨﻣ ﻢﻫ ﺎﺑ
تﺪﻣ 20 ﻗد ﯿ رﺎﺗ رد ﻪﻘ ﯾ
ﮑ ﯽ راﺪﻬﮕﻧ ي ﺪﻧﺪﺷ . ﺲﭙﺳ بﺬﺟ
ﻪﻧﻮﻤﻧ جﻮﻣ لﻮﻃ رد ﺎﻫ 517
هزاﺪﻧا ﺮﺘﻣﻮﻧﺎﻧ ﮔﯿ
ﺮ ي ﺪﺷ ] 32 .[
ﻣﯿ ناﺰ
ﺎﻌﻓ ﻟﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻪﻧﻮﻤﻧ ز ﻪﻄﺑار ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﺎﻫ ﯾ
ﻪﺒﺳﺎﺤﻣ ﺮ
دﺮﮔ ﯾﺪ : DPPH=
ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺪﺻرد ﯽ
دار ﯾ لﺎﮑ
ABlank-ASample
/
ABlank × 100ABlank
و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ بﺬﺟ
SampleA ﻠﺻا ﻪﻧﻮﻤﻧ بﺬﺟ ﯽ
ﺖﺳا .
2 - 2 - 4 - نﻮﻣزآ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ
هزاﺪﻧا ﮔﯿ ﺮ ي ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ ﻟﺎﻌﻓ ﺶﺠﻨﺳ هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا ﺎﺑ ﯿ
ﺖ
ﺑآ ﯽ لﺪﻣ MS1,Novasina, Switzerland ﻌﺗ
ﯿﯿ ﺪﺷ ﻦ .
اﺮﺑ ي هزاﺪﻧا ﮔﯿ ﺮ ي ﻪﻧﻮﻤﻧ صﻮﺼﺨﻣ ﻢﺠﺣ ﺎﺟ شور زا ﺎﻫ
ﯾ ﺰﮕ ﯾﻨ ﯽ
ﺪﺷ هدﺎﻔﺘﺳا اﺰﻠﮐ ﻪﻧاد ]
33 [.
ﻧزو ﺖﻓا ﯿ ﻪﻧﻮﻤﻨ ﺎﻫ ي ﺴﻘﺗ زا نﺎﻧ ﯿ
ﻢ
ﻪﻧﻮﻤﻧ نزو فﻼﺘﺧا ﻞﺒﻗ ﺎﻫ
ﺖﺨﭘ ﻞﺒﻗ نزو ﺮﺑ ﺖﺨﭘ ﺪﻌﺑ و دﺮﮔ ﻪﺒﺳﺎﺤﻣ
] ﯾﺪ 30 [ .
2 - 2 - 5 - ﺠﻨﺳ ﮓﻧر ﯽ
ﻪﻧﻮﻤﻧ ﮓﻧر ﺎﻫ
ي ﺮﻃ زا نﺎﻧ ﯾ
ﻌﺗ ﻖ ﯿﯿ ﺺﺧﺎﺷ ﻪﺳ ﻦ L*
، a* و b* و
ﮓﻧر هﺎﮕﺘﺳد زا هدﺎﻔﺘﺳا ﺎﺑ ﺞﻨﺳ
) CR-400,Konica
Minolta (
ور ﺮﺑ ، ي ﺗﺎﻌﻄﻗ ﯽ ﻟﻮﻃ رﻮﻃ ﻪﺑ ﻪﮐ نﺎﻧ زا ﯽ
شﺮﺑ
ﻠﺧاد ﺖﻤﺴﻗ زا دﻮﺑ هدرﻮﺧ ﯽ
) نﺎﻧ ﺰﻐﻣ ( ﺟرﺎﺧ ﺖﻤﺴﻗ زا و ﯽ
) نﺎﻧ ﻪﺘﺳﻮﭘ ( ﮔ هزاﺪﻧا ﯿﺮ ي ﺪﺷ .
2 - 2 - 6 - زرا ﯾﺑﺎ ﯽ ﺖﻓﺎﺑ
ﺠﻨﺳ ﺖﻓﺎﺑ نﻮﻣزآ ﯽ
هﺎﮕﺘﺳد ﻂﺳﻮﺗ ذﻮﻔﻧ نﻮﻣزآ ترﻮﺻ ﻪﺑ نﺎﻧ
ﻟﺎﻧآ ﯿ ﺘﻓﺎﺑ ﺰ ﯽ ) TA-XT plus, Stable Micro System
Ltd, Surrey, UK (
بوﺮﭘ زا هدﺎﻔﺘﺳا ﺎﺑ 6
ﻣﯿ ﻠ ﯽ ﺮﺘﻣ ي ﺎﺑ
ﺖﻋﺮﺳ 5/
0 ﻣ ﯿﻠ ﯽ ﻧﺎﺛ ﺮﺑ ﺮﺘﻣ ﯿﻪ ﻖﻤﻋ رد ذﻮﻔﻧ ﺎﺑ 5mm
ﻪﻧﻮﻤﻧ زا ﺎﻫ
زور رد هزاﺪﻧا ﺖﺨﭘ زا ﺪﻌﺑ ﻢﺠﻨﭘ و لوا ﮔﯿ
ﺮ ي دﺮﮔ ﺖﺒﺛ و ﯾﺪ
.
ﺺﺧﺎﺷ ﺎﻫ ي زرا درﻮﻣ ﯾﺑﺎ ﯽ ﺘﻔﺳ ﯽ ژﺮﻧا و ي ﻣ ذﻮﻔﻧ ﯽ ﻪﮐ ﺪﻨﺷﺎﺑ
دﺎﻘﻣ ﯾ ﻻﺎﺑ ﺮ ي ا ﯾ ﺘﻔﺳ هﺪﻨﻫد نﺎﺸﻧ ﺮﺘﻣارﺎﭘ ود ﻦ ﯽ
ﻣ و ﺖﻓﺎﺑ ﯿ
ناﺰ
ژﺮﻧا ي ﺑ ﯿ اﺮﺑ ﺮﺘﺸ ي ﻣ نﺎﻧ ندز زﺎﮔ ﯽ
ﺪﺷﺎﺑ ] 34 .[
2 - 2 - 7 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ
اﺮﺑ ي زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺘﻣا شور زا نﺎﻧ ﯿ
زﺎ ﻫد ﯽ ﻄﺧ ﯽ
ﻂﺳﻮﺗ 12 ﻟﺎﻧﺎﭘ ﺮﻔﻧ ﯿ ﻧﺎﻣز ﻪﻠﺻﺎﻓ رد ﺖﺴ ﯽ
ﯾ ﺖﺨﭘ زا ﺪﻌﺑ زور ﮏ
دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
. زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ ،ﻢﻌﻃ ،ﺮﻄﻋ ،ﮓﻧر ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺬﭘ ﻮﺘﻓﺎﺑ ﯾ ﻠﮐ شﺮ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي زرا ﺮﻫ ﻂﺳﻮﺗ نﺎﻧ ﯾ
ترﻮﺼﺑ بﺎ
ﯾ ور ﺖﻣﻼﻋ ﮏ ي
زرا مﺮﻓ رد هﺪﺷ ﻢﺳر رﻮﺤﻣ ﯾﺑﺎ
ﯽ ﺺﺨﺸﻣ
ﺎﺘﻧ و هﺪﺷ ﯾ ا ﺞ ﯾ زرا ﻦ ﯾﺑﺎ ﯽ ﺎﺑ هزاﺪﻧا ﮔﯿ ﺮ ي ﻨﺤﻨﻣ لﻮﻃ ﯽ
ﺎﺗ اﺪﺒﻣ زا
ﺴﻘﺗ هدز ﺖﻣﻼﻋ ﻞﺤﻣ ﯿ
رﻮﺤﻣ ﻞﮐ لﻮﻃ ﺮﺑ ﻢ )
هزﺎﺑ 1 - 0 ( شراﺰﮔ
دﺮﮔ ﯾﺪ ] 31 .[
2 - 2 - 8 - ﺰﺠﺗ ﯾ ﻠﺤﺗ و ﻪ ﯿ رﺎﻣآ ﻞ ي
ا رد ﯾ ﻬﺑ رﻮﻈﻨﻣ ﻪﺑ ﺶﻫوﮋﭘ ﻦ ﯿ
ﻪﻨ زﺎﺳ ي ﺳﻻﻮﻣﺮﻓ ﯿ ﺮﺑﺮﺑ نﺎﻧ نﻮ ي
، ﺎﺑ
ﺎــﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ حﻮﻄــﺳ رد ﻪــﻟﺎﮑ 30
- 0
% رد نﺎــﮐﻮﻠﮔﺎﺘﺑ و
حﻮﻄﺳ 10 - 0 % رد مﺪﻨﮔ درآ ﺎﺑ 11
ﺗ ﯿ لوﺪﺟ ﺎﺑ ﻖﺑﺎﻄﻣ رﺎﻤ 2
ﻪﺑ ﺎﺑ
رﺎﮐ ﮔﯿ ﺮ ي رﻮﺘﮐﺎﻓ حﺮﻃ ﯾ
ﺤﻄﺳ ود ﻞ ﯽ
وﺎـﺣ ي ﺰـﮐﺮﻣ طﺎـﻘﻧ ي
رد
ﺐـــــﻟﺎﻗ D-optimal راﺰـــــﻓا مﺮـــــﻧ زا هدﺎﻔﺘـــــﺳا ﺎـــــﺑ
7.0.0.TrialDesign Expert زرا درﻮﻣ
ﯾﺑﺎ ﯽ ﺖـﻓﺮﮔ راﺮﻗ و
ـﻨﻌﻣ ﺢﻄﺳ ﯽ راد ي P<0.05 ﺪـﺷ ﻪـﺘﻓﺮﮔ ﺮـﻈﻧ رد
. ﻪـﺑ رﻮـﻈﻨﻣ
زرا ﯾﺑﺎ ﯽ ﺖﺤﺻ لﺪﻣ
،ﺎﻫ لﺪـﻣ ﻖﺑﺎـﻄﺗ مﺪﻋ نﻮﻣزآ p>0.05)1
( ،
ﺮﺿ ﯾ ﻐﺗ ﺐ ﯿﯿ
2تاﺮ
، ﺮﺿ ﯾ ﺒﺗ ﺐ ﯿﯿ ﻦ ) R2 ( ﺮـﺿ و ﯾ ﺒﺗ ﺐ ـﯿ ﯿ حﻼـﺻا ﻦ
هﺪﺷ (Adj-R2) ﻌﺗ
ﯿﯿ ﺪﻧﺪﺷ ﻦ .
Table 2 Experimental design
Wheat Flour%
BG%
TF%
Run
100 0
0 1
90 10
0
2
70 0
30 3
70 0
30 4
90 10
0 5
100 0
0 6
60 10
30 7
60 10
30 8
80 5
15 9
80 5
15 10
80 5
15 11
TF: Triticale Flour BG: Betaglucan
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
ﻟﺎﻧآ لوﺪﺟ ﯿ راو ﺰ ﯾ هداد ﺲﻧﺎ لوﺪﺟ رد ﺎﻫ 3
و 4 ﺖﺳا هﺪﺷ هدروآ .
لﺪﻣ ﺮﺜﮐا ﺎﻫ ي ﭘ ﯿ ﺑ ﺶ ﯿﻨ ﯽ ﺦﺳﺎﭘ ﺮﺑ ﺎﻫرﻮﺘﮐﺎﻓ ﺮﺛا هﺪﻨﻨﮐ ﺎـﻫ
ي درﻮـﻣ
ﺳرﺮﺑ ﯽ ﺢﻄﺳ رد p<0.05
ﻨﻌﻣ ﯽ راﺪـﻘﻣ و هدﻮﺑ راد R2
و Adj-
R2 ﻻﺎﺑ ﯾ ﯽ ﺮﺿ و ﺪﻨﺘﺷاد ﯾ
ﻐﺗ ﺐ ﯿﯿ لﺪﻣ تاﺮ ﺎﻫ ي ﺮـﺘﻤﮐ هﺪﺷ ﻪﺋارا
زا 5 % دﻮﺑ .
3 - 1 - ﻟﺎﻧآ ﯿ ﺷ ﺰ ﯿﻤ ﯿﺎ ﯾ ﯽ
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ رﺎﻣآ ﺰ ي ) لوﺪﺟ 3 ﻞﮑﺷ و 1 ( اﺰﻓا ﺎﺑ ، ﯾ ﺶ
ﺎﺟ ﺪﺻرد ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﻣ مﺪﻨﮔ درآ ﺎﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ـﯿ
ناﺰ
ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر ﺎﻫ
ي رادﺎـﻨﻌﻣ رﻮـﻃ ﻪﺑ نﺎﻧ ي
) p<0.05 ( اﺰـﻓا ﯾ ﺶ
ﯾ ﺖﻓﺎ ﻟد ﯿ اﺰﻓا ﻞ ﯾ ﻪﻧﻮﻤﻧ رد ﺖﺑﻮﻃر ﺶ ﺎﻫ
ي اﺰـﻓا ﺎﺑ نﺎﻧ ﯾ
ﺢﻄـﺳ ﺶ
ﺮﺗ درآ ﯾﺘﯿ ﻣ ار ﻪﻟﺎﮑ ﯽ ﻓ ﻪﺑ ناﻮﺗ ﯿ ﺑ ﺮﺒ ﯿ مﺪـﻨﮔ درآ ﻪـﺑ ﺖﺒﺴـﻧ نآ ﺮﺘﺸ
ﻓ ﻪﮐ داد ﻂﺑر ﯿ
ﺑ بﺬﺟ ﺚﻋﺎﺑ ﺮﺒ ﯿ
ﺘﻧ رد و بآ ﺮﺘﺸ ﯿ
اﺰﻓا نآ ﻪﺠ ﯾ
ﺶ
ﻣ ﺖﺑﻮﻃر ﯽ ددﺮﮔ . اﺰﻓا ،نآ ﺮﺑ هوﻼﻋ ﯾ
اﺰﻓا ﺎﺑ ﺖﺑﻮﻃر ﺶ ﯾ
ﺶ ﺢﻄﺳ
ﻓ ﺖﻠﻋ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ ﯿ
ﻟﻮﮑﻟﻮﻣ نزو و ﻻﺎﺑ ﺮﺒ ﯽ
ﻓﺮﺼـﻣ نﺎﮐﻮﻠﮔﺎﺘﺑ ﯽ
ﻣ ﯽ ﺪﺷﺎﺑ ] 20 .[
ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ ﻪـﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ ندوﺰﻓا صﻮﺼﺧ رد
1. Lack of Fit
2. Coefficient of variation
ﮐﻮﮐ ﯽ ] 27 [ ﻓ و ﯿ ﺎﻫﺮﺒ ي ﺬﻐﻣ ي ﮐ ﻪـﺑ تﻼﻏ سﻮﺒﺳ و ـﯿ
ﮏ ] 13 [
ﺖﺳا هﺪﺷ شراﺰﮔ .
ﻣﯿ ﻪﻧﻮﻤﻧ ﺮﺘﺴﮐﺎﺧ ناﺰ اﺰﻓا ﺎﺑ ﺎﻫ
ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ
ﺮﺗ درآ ﯾﺘﯿ ﻟد ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
ﻞ ﻧﺪﻌﻣ حﻼﻣا دﻮﺟو ﯽ
ﺑ ﯿ اﺮﺘﺸ ﯾ ﻦ
رادﺎﻨﻌﻣ رﻮﻃ ﻪﺑ داﻮﻣ ي
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . Lazaridou نارﺎﮑﻤﻫ و
) 2007 ( اﺰــﻓا صﻮﺼــﺧ رد ﯾ
ﺘﻧ ﺮﺘﺴــﮐﺎﺧ ﺶ ﯿ
ﻬﺑﺎﺸــﻣ ﻪــﺠ ﯽ
ﺎــﺑ
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﮐﻮﮐ رد ﻪﻟﺎﮑ ﯽ
ﺑ ﯿ هدﺮـﮐ نﺎ ﺪـﻧا ] 35 .[
ـﺑﺮﭼ ﯽ
ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺰـﻓا ﺎـﺑ نﺎﻧ ﯾ
ﺎـﺟ ﺪـﺻرد ﺶ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ و ﻪـﻟﺎﮑ
نﺎﮐﻮﻠﮔﺎﺘﺑ ﻨﻌﻣ رﻮﻃ ﻪﺑ
ﯽ راد ي ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ ) P<0.05 .(
اﯾ ﺮﻣا ﻦ
ﺎﭘ ﺖﻠﻋ ﻪﺑ ﯾﯿ ﺑﺮﭼ ندﻮﺑ ﻦ ﯽ
ﺮﺗ درآ ﯾﺘﯿ ﻪـﺑ ﺖﺒﺴﻧ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ
ﻣ مﺪﻨﮔ درآ ﯽ
ﺪﺷﺎﺑ ] 36 .[
ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ ﻣز رد ﯿ ﻣ ﺶﻫﺎـﮐ ﻪـﻨ ـﯿ
ناﺰ
ﺑﺮﭼ ﯽ ﺮﺗ ندوﺰﻓا ﺎﺑ ﯾﺘﯿ
ﮐ رد نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
ﮏ ] 27 [ ﮐﻮـﮐ و ﯽ
] 20 [ ﺖﺳا هﺪﺷ شراﺰﮔ .
ﻨﭽﻤﻫ ﯿ اﻮﺘﺤﻣ ﻦ ي ﺌﺗوﺮﭘ ﯿﻨ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي
اﺰﻓا ﺎﺑ نﺎﻧ ﯾ ﺎﺟ ﺪﺻرد ﺶ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺮﺗ ﯾﺘﯿ ﺗﺮﺗ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
ﺐ
اﺰﻓا ﯾ ﺶﻫﺎﮐ و ﺶ ﯾ
ﺖﻓﺎ . ﺌﺗوﺮـﭘ ندﻮﺑ ﺮﺘﻤﮐ ﺖﻠﻋ ﯿ
ﻪـﻧﻮﻤﻧ ﻦ ﺎـﻫ ي
وﺎﺣ ي ﻗر ،نﺎﮐﻮﻠﮔﺎﺘﺑ ﯿ
ﻮﺘﺤﻣ نﺪﺷ ﻖ ي
ﺌﺗوﺮﭘ ﯿﻨ ﯽ ﺘﻧ رد نﺎﻧ ﯿ ﻪـﺠ ي
ﺖـﺳا نﺎـﮐﻮﻠﮔﺎﺘﺑ ندوﺰﻓا .
ـﺑ تﻻﺎﺼـﺗا نﺎـﮐﻮﻠﮔﺎﺘﺑ ﯿ
ﻟﻮـﮑﻟﻮﻣ ﻦ ﯽ
ﺌﺗوﺮﭘ ﯿ ﻦ ﺎﻫ ي ﻣ ﻢﻫ ﺮﺑ ار ﻦﺗﻮﻠﮔ ﯿ
ﺎﺳ و ﺪﻧﺰ ﻤﺧ رﺎﺘﺧ ﯿ ﻌـﺿ ار ﺮ ﯿ ﻒ
ـﻣ ﯽ ﺪـﻨﮐ ] 37 .[
Noor Aziah نارﺎـﮑﻤﻫ و
) 2011 ( رد ﺶﻫﺎـﮐ
ﺌﺗوﺮﭘ راﺪﻘﻣ ﯿ
ﮐ رد ﻪﺒﻧا ﺖﺳﻮﭘ ردﻮﭘ ندوﺰﻓا ﺎﺑ ار ﻦ ﯿ
ﺠﻨﻔـﺳا ﮏ ﯽ
ﺑﯿ ﺪﻧدﺮﮐ نﺎ ] 38 .[
اﻮﺘﺤﻣ ي ﻓ ﯿ ﻪﻧﻮﻤﻧ ﺮﺒ ﺎﻫ ي اﺰﻓا ﺎﺑ نﺎﻧ ﯾ
ﺪـﺻرد ﺶ
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ ﯾﺘﯿ ﺗﺮﺗ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ـﯿ
اﺰـﻓا و ﺶﻫﺎـﮐ ﺐ ﯾ
ﺶ
ﯾ ﺖﻓﺎ ) p<0.05 .(
ﻟد ﻪﺑ ﻪﮐ ـﯿ اﻮـﺘﺤﻣ ﻞ ي ﻓ ﯿ ﻻﺎـﺑ ﺮـﺒ ي نﺎـﮐﻮﻠﮔﺎﺘﺑ
ﺳﻻﻮﻣﺮﻓ رد ﯿ
ﻣ نﻮ ﯽ ﺪﺷﺎﺑ . ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ ﻫ ندوﺰﻓا ﺎﺑ ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﺪ
ﺖـﺳا هﺪـﺷ شراﺰﮔ نﺎﻧ رد نﺎﺘﻧاز ﻎﻤﺻ وHPMC ]
39 .[
ﺎـﺑ
اﺰﻓا ﯾ ﺎﺟ ﺪﺻرد ﺶ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ مﺪﻨﮔ درآ ﺎﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ
ﻣﯿ ﻫﻮﺑﺮﮐ ناﺰ ﯿ ﺮﻟﺎﮐ و تارﺪ ي
ﻪﻧﻮﻤﻧ ـﻨﻌﻣ رﻮـﻄﺑ ﺎﻫ ﯽ
راد ي ﺶﻫﺎـﮐ
ﯾ ﺖﻓﺎ ) p<0.05 .(
ا ﺖﻠﻋ ﯾ ﻟد ﻪﺑ ﺶﻫﺎﮐ ﻦ ﯿ
ﻣ ندﻮﺑ ﻻﺎﺑ ﻞ ﯿ
ﻓ ناﺰ ﯿ ﺮﺒ
ﺑﺮﭼ ﺶﻫﺎﮐ و ﯽ
ﺮﺗ درآ رد ﯾﺘﯿ
ـﻣ نﺎـﮐﻮﻠﮔﺎﺘﺑ و ﻪـﻟﺎﮑ ﯽ
ﺪـﺷﺎﺑ ] 31 .[
ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ ﺮﻟﺎﮐ ﺶﻫﺎﮐ صﻮﺼﺧ رد ي
ﺮﺗ ندوﺰﻓا ﺎﺑ ﯾﺘﯿ
رد ﻪﻟﺎﮑ
ﺮــﮐاﺮﮐ ] 18 [ ﺑ رد نﺎــﮐﻮﻠﮔﺎﺘﺑ و ــﯿ
ﺋﻮﮑﺴ ﯿ ﺖ ] 28 [ هﺪــﺷ شراﺰــﮔ
ﺖﺳا .
Fig 1 The Effect of Triticale Flour (TF) and β-glucan on chemical analysis of Barbari bread
%10 β-glucan= (red) B+
%0 β-glucan= (black) B-
3 - 2 - ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ رﺎﻣآ ﺰ ي ) لوﺪﺟ 3 ﻞﮑﺷ و 2 ( ﮑﺗ ﺮﺛا ﯽ درآ
ﺮﺗ ﯾﺘﯿ ﻨﭽﻤﻫ و نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
نآ ﺶﻨﮐ ﻢﻫ ﺮﺑ ﺮﺛا ﻦ ﺮﺑ ﺎﻫ
ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻪﻧﻮﻤﻧ ﻨﻌﻣ ﺎﻫ ﯽ دﻮﺑ راد ) p<0.05 .(
ﻓﺮﻇ ﯿ ﺖ
ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻪﻧﻮﻤﻧ ناﺪ ﺎﻫ
ي اﺰﻓا ﺎﺑ نﺎﻧ ﯾ
ﺎﺟ ﺪﺻرد ﺶ ﯾ
ﺰﮕ ﯾﻨ ﯽ
ﺮﺗ ﯾﺘﯿ ﺗﺮﺗ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
اﺰﻓا ﺐ ﯾ ﺶﻫﺎﮐ و ﺶ ﯾ
ﺖﻓﺎ . ﺖﻠﻋ
اﺰﻓا ﯾ ﻓﺮﻇ ﺶ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻮﻣ دﻮﺟو ﺮﻃﺎﺧ ﻪﺑ ﺘﻧآ دا
ﯽ
ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺮﺗ درآ رد ﻻﺎﺑ لﻮﻨﻓ و ﯾﺘﯿ
ﺖﺳا ﻪﻟﺎﮑ ]
40 .[
ﻟو ﯽ ﻓﺮﻇ ﯿ ﺖ
ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺎﻘﻣ رد نﺎﮐﻮﻠﮔﺎﺘﺑ ﯾ
رد دﻮﺑ ﺮﺘﻤﮐ مﺪﻨﮔ درآ ﺎﺑ ﻪﺴ
ﺘﻧﯿ ﺎﺟ ﻪﺠ ﯾ ﺰﮕ ﯾﻨ ﯽ ﻓﺮﻇ ﺶﻫﺎﮐ ﺚﻋﺎﺑ مﺪﻨﮔ درآ ﺎﺑ نآ ﯿ
ﺘﻧآ ﺖ ﯽ
ﺴﮐا ﯿ ﻧاﺪ ﯽ دﺮﮔ ﯾﺪ . ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ اﺰﻓا صﻮﺼﺧ رد ﯾ
ﻣ ﺶ ﯿ ناﺰ
ﻓﺮﻇ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ندوﺰﻓا ﺎﺑ ، ﻓﺎﻣ رد نﻻﻮﺒﻣﺎﺟ
ﯿ ﻦ ] 41 [ و
ﮐ رد جﺎﻨﻔﺳا ردﻮﭘ ﯿ
ﮏ ] 42 [ ﺖﺳا هﺪﺷ شراﺰﮔ .
Fig 2The Effect of Triticale Flour (TF) and β- glucan on antioxidant capacity of Barbari bread
%10 β-glucan
= (red) B+
%0 β-glucan
= (black) B-
Table 3 Analysis of variance and coefficients of regression fitting models showing the relationships among responses and independent variables
*:p≤0.05,**:p<0.01, ns(non-significant):p≥0.05, A:Triticale Flour, B: β-glucan
3 - 3 - ﻟﺎﻧآ ﯿ ﻓ ﺰ ﯿﺰ ﯾ ﮑ ﯽ
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ راو ﺰ ﯾ ﺲﻧﺎ ) لوﺪﺟ 4 ﻞﮑﺷ و 3
( ،
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ رادﺎﻨﻌﻣ ﺮﺛا نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ي
ﻟﺎﻌﻓ ﺮﺑ ﯿ ﺖ
ﺑآ ﯽ ﻪﻧﻮﻤﻧ ﺖﺷاد ﺎﻫ . رﻮﻄﺑ ﯾ اﺰﻓا ﺎﺑ ﻪﮑ ﯾ
ﺮﺗ درآ ﺶ ﯾﺘﯿ
و ﻪﻟﺎﮑ
اﻮﺘﺤﻣ نﺎﮐﻮﻠﮔﺎﺘﺑ ي
ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺰﻓا نﺎﻧ ﯾ ﺶ ﯾ ﺖﻓﺎ
) p<0.05 .(
اﻮﺘﺤﻣ ي ﻓ ﯿ ﺮﺒ ي ﺮﺗ درآ ﯾﺘﯿ ﺻﺎﺧ و ﻪﻟﺎﮑ ﯿ
ﻫ ﺖ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ي ﻓ و ﯿ ﺮﺒ
ﻻﺎﺑ ي ﺮﺠﻨﻣ نﺎﮐﻮﻠﮔﺎﺘﺑ اﺰﻓا ﻪﺑ
ﯾ اﺰﻓا و بآ بﺬﺟ ﺶ ﯾ
ﻟﺎﻌﻓ ﺶ ﯿ ﺖ
ﺑآ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي دﺮﮔ نﺎﻧ ﯾﺪ ] 27 [.
Apolina و
نارﺎﮑﻤﻫ ) 2007 (
ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ ﻟﺎﻌﻓ صﻮﺼﺧ رد ﯿ
ﺑآ ﺖ ﯽ ندﺮﮐ ﻪﻓﺎﺿا ﺎﺑ
نﺎﮐﻮﻠﮔﺎﺘﺑ ﯾ
ﺑ نﺎﻧ رد فﻻﻮ ﯿ
ﺪﻧدﺮﮐ نﺎ ] 43 [ . ﻨﭽﻤﻫ ﯿ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻦ
ﺎﺘﻧ ﯾ ﺎﺟ ﻪﻠﺻﺎﺣ ﺞ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺛﺄﺗ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿﺮ
ي ﺮﺑ
ﻣﯿ ﻧزو ﺖﻓا ناﺰ ﯽ
ﺎﻫﺮﺘﻣارﺎﭘ و ي
ﮓﻧر ) L*,a*,b* ( ﻪﻧﻮﻤﻧ ﺎﻫ ي نﺎﻧ
ﺖﺷاﺪﻧ p>0.05 (
Fig 3The Effect of Triticale Flour (TF) and β-glucan on water activity of Barbari bread
%10 β-glucan= (red) B+
%0 β-glucan= (black) B-
Antioxidant Calorie
Carbohydrate Fiber
Fat Protein
Ash Moisture
Factor
1284.15**
2511.64**
7237.12**
1419.19**
2491.40**
621.77**
196.77**
880.86**
Model
55.82 320.905
59.73 1.9
58.7 7.30
1.54 23.32
Intercept
0.250**
-0.614**
-0.220**
-0.017**
0.0017**
0.017**
0.023**
0.149**
A
-0.413**
-1.636**
-0.496**
0.250**
0.093**
-0.008**
0.038**
0.101**
B
0.0016**
0.053**
0.013**
-0.0027**
0.00042**
- -0.0003**
-0.001**
-0.0016**
A*B
0.97 0.98
0.98 0.99
0.99 0.99
0.98 0.99
R2
0.97 0.98
0.98 0.99
0.99 0.99
0.98 0.99
Adj-R2
1.09 1.09
0.71 1.78
2.51 0.58
2.69
0.90 CV%
3 - 4 - صﻮﺼﺨﻣ ﻢﺠﺣ
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ رﺎﻣآ ﺰ ي ﮑﺗ ﺮﺛا ، ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺮﺑ ﺮﺛا و ﻪﻟﺎﮑ
ﺮﺗ ﺶﻨﮑﻤﻫ ﯾﺘﯿ
نﺎﻧ صﻮﺼﺨﻣ ﻢﺠﺣ ﺮﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﺎﻫ
دﻮﺑ رادﺎﻨﻌﻣ )
p<0.05 .(
ﻞﮑﺷ رد ﻪﮐ ﻪﻧﻮﮕﻧﺎﻤﻫ 4
هﺪﻫﺎﺸﻣ
ﻣ ﯽ ﺮﺗ درآ ﺮﺛا دﻮﺷ ﯾﺘﯿ
اﻮﺘﺤﻣ ﻪﺑ صﻮﺼﺨﻣ ﻢﺠﺣ ﺮﺑ ﻪﻟﺎﮑ ي
ﻪﻧﻮﻤﻧ نﺎﮐﻮﻠﮔﺎﺘﺑ ﺖﺳا ﻪﺘﺴﺑاو ﺎﻫ
. رﻮﻄﺑ ﯾ ﺎﺑ صﻮﺼﺨﻣ ﻢﺠﺣ ﻪﮑ
اﺰﻓا ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﻧ رد ﻪﻟﺎﮑ ﻪﻧﻮﻤ ﺎﻫ ي نﺎﮐﻮﻠﮔﺎﺘﺑ ﺪﻗﺎﻓ
ﺶﻫﺎﮐ ﯾ ﻟو ﻪﺘﻓﺎ ﯽ ﻪﻧﻮﻤﻧ رد ﺎﻫ ي وﺎﺣ ي ﻻﺎﺑ حﻮﻄﺳ ي
،نﺎﮐﻮﻠﮔﺎﺘﺑ
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ .
اﺰﻓا ﺮﺛا رد ﻢﺠﺣ ﺶﻫﺎﮐ ﺖﻠﻋ ﯾ
ﺮﺗ درآ ﺢﻄﺳ ﺶ ﯾﺘﯿ
ﻟد ﻪﺑ ﻪﻟﺎﮑ ﯿ ﻞ
ﻌﻀﺗ ﯿ ﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ ﻒ ﯽ
ﻟد و ﺖﺳا ﯿ
ﺑ ﻞ ﯿ ﻢﺠﺣ نﺪﺷ ﺮﺘﺸ
ا و نﺎﮐﻮﻠﮔﺎﺘﺑ ندﻮﺑ ﻪﺑﻮﻃﺮﻟا بذﺎﺟ ﺖﻠﻋ ﻪﺑ صﻮﺼﺨﻣ ﯾ
دﺎﺠ
وﯾ زﻮﮑﺴ ﯾ ﺑ ﻪﺘ ﯿ رد ﺮﺘﺸ ﻤﺧ ﯿ و صاﻮﺧ دﻮﺒﻬﺑ و ﺮ ﯾ
ﺘﺳﻻاﻮﮑﺴ ﯿ ﮏ
ﺘﻧ رد و ﻦﺗﻮﻠﮔ ﯿ
راﺪﻬﮕﻧ و ﻆﻔﺣ ﻪﺠ ي
بﺎﺒﺣ ﺮﺘﻬﺑ ﺎﻫ
ي ﻟﻮﺗ زﺎﮔ ﯿ ﺪ
ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ نﺎﻧ رد هﺪﺷ ﺎﻫ
ي ﻣ نﺎﮐﻮﻠﮔﺎﺘﺑ ﺪﻗﺎﻓ ﯽ
ﺪﺷﺎﺑ
] 44 [.
Iranshahi نارﺎﮑﻤﻫ و
) 2014 ( ﺳرﺮﺑ رد ﯽ ﺮﺛا
ﮐ رد نﺎﮐﻮﻠﮔﺎﺘﺑ ﯿﻔ
ﯿ ﺎﺘﻧ نﺎﻧ ﺖ ﯾ
ﻬﺑﺎﺸﻣ ﺞ ﯽ ﻢﺠﺣ درﻮﻣ رد
ﺑ صﻮﺼﺨﻣ ﯿ
ﺪﻧدﺮﮐ نﺎ ] 44 [.
Fig 4The Effect of Triticale Flour (TF) and β-
glucan on specificvolumeof Barbari bread
%10 β-glucan= (red) B+
%0 β-glucan= (black) B-
3 - 5 - ﻟﺎﻧآ ﯿ ﺖﻓﺎﺑ ﺰ
ﮐرد ﺖﻓﺎﺑ ﯿﻔ ﯿ ﺬﭘ و لﻮﺼﺤﻣ ﺖ ﯾ
شﺮ نآ ﻂﺳﻮﺗ فﺮﺼﻣ هﺪﻨﻨﮐ
ﺴﺑ ﯿ رﺎ ﺛﺎﺗ ﯿ راﺬﮔﺮ ﺖﺳا . ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ راو ﺰ ﯾ ﺎﺑ ،ﺲﻧﺎ
اﺰﻓا ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﻓ ﯿ ﺮﺗ درآو نﺎﮐﻮﻠﮔﺎﺘﺑ ﺮﺒ ﯾﺘﯿ
ﺘﻔﺳ ﻪﻟﺎﮑ ﯽ ژﺮﻧا و ي
ﻪﻧﻮﻤﻧ ذﻮﻔﻧ ﺎﻫ
ي اﺰﻓا نﺎﻧ ﯾ ﺶ ﯾ ﻟﻮﺘﻓﺎ ﯽ رﺎﻣآ ظﺎﺤﻟ زا ي
ﻨﻌﻣ ﯽ راد
دﻮﺒﻧ ) p>0.05 .(
Table 4 Analysis of variance and coefficients of regression fitting models showing the relationships among responses and independent variables
*:p≤0.05,**:p<0.01, ns(non-significant):p≥0.05, A:Triticale Flour, B: β-glucan
3 - 6 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ
وﯾ ـﮔﮋ ﯽ ﺎﻫ ي اﺬﻏ هدﺎﻣ يﺮﻫﺎـﻇ ﯾ
ﯽ ﻪﺑ ﻢـﻬﻣ ناﻮﻨﻋ ﺮـﺗ
ﯾ زرا ﻦ ﯾﺑﺎ ﯽ
ﮐ كرد رد ﯿﻔ
ﯿ ا ،ﺖ ﯾ ﻨﻤ ﯽ رﺎﮔﺪﻧﺎﻣ ،ﻢﻌﻃ ، ي
ﺻﻮﺼﺧ و ﯿ
تﺎ
ﺬﻐﺗ ﯾ ﻪـ يا ـﻣ طﻮـﺑﺮﻣ اﺬﻏ ﯽ
ﺪﺷﺎﺑ . ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻟﺎﻧآ ﺞ ﯿ ﺰ
راو ﯾ ﺎﺟ ،ﺲﻧﺎ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺖﺒﺜﻣ ﺮﺛا نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ
رادﺎﻨﻌﻣ ي ور ﺮﺑ ي ﺘﻣا ﯿ زﺎ ﺬﭘ ﯾ ﮓﻧر شﺮ ﺬﭘ و ﻢﻌﻃ و ﺮﻄﻋ ، ﯾ
شﺮ
ﻠﮐ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي نﺎﻧ ﺪﻨﺘﺷاد . اﺰﻓا ﺎﺑ ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ و نﺎﮐﻮﻠﮔﺎﺘﺑ
درآ ﺮﺗ ﯾﺘﯿ ﻪﻟﺎﮑ رد ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ
،نﺎﻧ ﺘﻣا ﯿ زﺎ ﺬﭘ ﯾ شﺮ ﻢﻌﻃ و
ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺮﻓا نﺎﻧ ﯾ ﺶ ﯾ ﺖﻓﺎ . رﻮﻄﺑ ﯾ ﺑ ﻪﮑ ﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺬﭘ زﺎ ﯾ شﺮ
ﺬﭘ و ﻢﻌﻃ ﯾ
ﻠﮐ شﺮ ﯽ ﻪﻧﻮﻤﻧ رد ﺎﻫ
ﯾ ﯽ ﺑ ﺎﺑ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ درآ ناﺰ
ﺮﺗ ﯾﺘﯿ دﺮﮔ هﺪﻫﺎﺸﻣ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯾﺪ
) ﻞﮑﺷ 5 .(
ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ شﺮ
ﻪﻧﻮﻤﻧ ﮓﻧر ﺛﺎﺗ ﺖﺤﺗ ﺎﻫ
ﯿ ﺎﻫرﻮﺘﮐﺎﻓ ﺮ ي
راﺮﻗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﺖﻓﺮﮕﻧ
) p>0.05 .(
Overall acceptance Energy
Firmness Specific volume
aw Factor
1.47ns 0.69ns
0.61ns 1524.50**
91.82**
Model
0 0
0 4.04
0.895 Intercept
0 0
0 0.0108*
- 0.00037**
A
0 0
0 -0.088**
0.00055**
B
0 0
0 0.002**
0.00001**
A×B
0.69 0.25
0.23 0.99
0.97
R2
0.54 -0.11
-0.14 0.99
0.96 Adj-R2
1.4 2.3
1.2 1.85
0.19
CV%
0.00 7.50 15.00 22.50 30.00 0.00
2.50 5.00 7.50
10.00 Overall acceptance
A: TF
B: BG
0.783333 0.816667
0.85 0.883333
0.916667
.
0.00 7.50 15.00 22.50 30.00
0.00 2.50 5.00 7.50
10.00 Taste
A: TF
B: BG
0.740135 0.784958
0.829781 0.874604
0.919427
Fig 5 Counter plots of sensory evaluation in Triticale Flour (TF) and β-glucansubstitutedbread.
4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿﺮ ي
ﺮﺗ درآ ﯾﺘﯿ ﻟد ﻪﺑ ﻪﻟﺎﮑ ﯿ ﺬﻐﺗ صاﻮﺧ ﻦﺘﺷاد ﻞ ﯾﻪ
ا ي و ﻻﺎﺑ نﺎـﮐﻮﻠﮔﺎﺘﺑ
ﻨﻏ ﺖﻠﻋ ﻪﺑ ﯽ
اﻮﺘﺤﻣ ظﺎﺤﻟ زا ندﻮﺑ ي
ﻓ ﯿ ﺑﻮـﺧ ﻊﺑﺎـﻨﻣ ﺮـﺒ ﯽ
اﺮـﺑ ي
اﺰﻓا ﯾ ﺬﻐﺗ شزرا ﺶ ﯾﻪ
ا ي اﺬﻏ داﻮﻣ ﯾ ﯽ ﻣ ﯽ ﺪﻨـﺷﺎﺑ ﻣ. ـﯿ ﻦﺗﻮــﻠﮔ ناﺰ
ﺮﺗ درآ ﺮـﺘﻤﮐ ﯾﺘﯿ
ﻪــﻟﺎﮑ ﮐ ﺶﻫﺎـﮐ ﺐﺒـﺳ ﯿﻔ
ـﯿ ﺎـﻬﻧ لﻮﺼـﺤﻣ ﺖ ﯾ
ﯽ
ﻣ ﯽ ﺪﺑ ﻪﮐ ،دﻮﺷ ﯾ
نﺎـﻧ صاﻮـﺧ دﻮﺒﻬﺑ ياﺮﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ زا رﻮﻈﻨﻣ ﻦ
دﺮﮔ هدﺎﻔﺘﺳا ـﯾ
ﺪ . ارد ـﯾ ﺎـﺟ ﺮـﺛا ﺶﻫوﮋـﭘ ﻦ ﯾ
ﺰﮕ ﯾﻨ ﯽ نﺎـﻣﺰﻤﻫ درآ
ﺮﺗ ﯾﺘﯿ ور ﺮﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ي
و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺘﻓﺎﺑ،
ﯽ
ﺴﺣ و ﯽ ﺮﺑﺮﺑ نﺎﻧ ي ﺳرﺮﺑ مﺪﻨﮔ درآ ﺎﺑ ﯽ
دﺮﮔ ﯾﺪ . ﺎﺘﻧ ﯾ زا ﻞﺻﺎﺣ ﺞ
ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي لﺪﻣ ﺮﺜﮐا ﻪﮐ داد نﺎﺸﻧ ﺎﻫ
ي ﭘ ﯿ ﺑ ﺶ ﯿﻨ ﯽ ﺦﺳﺎﭘ هﺪﻨﻨﮐ ﺎﻫ
ﻤﻃا ﺢﻄﺳ رد ﯿ
نﺎﻨ p<0.05 ﻨﻌﻣ
ﯽ راﺪـﻘﻣ و هدﻮﺑ راد R2
و Adj-
R2 ﺑ ﻻﺎ ﯾ ﯽ ﺪﻨﺘﺷاد . ا ﺎﺑ اﺰـﻓ ﯾ ﺎـﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﻣ ﻪـﻟﺎﮑ ـﯿ ناﺰ
ﻟﺎﻌﻓ ﯿ ﺑآ ﺖ ﯽ ﻪﻧﻮﻤﻧﺮﺘﺴـﮐﺎﺧ و ﺖﺑﻮﻃر ، ﺎﻫ
ﯾ اﺰـﻓا نﺎـﻨ ﯾ ﻣ و ﺶ ـﯿ ناﺰ
ﺑﺮﭼ ﯽ ﻫﻮﺑﺮﮐ ، ﯿ ﺮﻟﺎﮐ و تارﺪ ي
ﻪﻧﻮﻤﻧ ﺶﻫﺎـﮐ ﺎﻫ ﯾ
ﺖـﻓﺎ . ﻓﺮﻇ ـﯿ ﺖ
ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ اﻮﺘﺤﻣ و ي ﺌﺗوﺮﭘ ﯿﻨ ﯽ ﻪﻧﻮﻤﻧ ﺎـﻫ ي اﺰـﻓا ﺎـﺑ نﺎـﻧ ﯾ
ﺶ
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ اﺰﻓا ﻪﻟﺎﮑ ﯾ ﻻﺎـﺑ حﻮﻄﺳ رد و ﺶ ي
نﺎـﮐﻮﻠﮔﺎﺘﺑ
ﺶﻫﺎﮐ ﯾ ﺪﻨﺘﻓﺎ . ﻨﭽﻤﻫ ﯿ اﻮﺘﺤﻣ ﻦ ي ﻓ ﯿ ﻪﻧﻮﻤﻧ ﺮﺒ ﺎﻫ ي اﺰـﻓا ﺎـﺑ نﺎﻧ ﯾ
ﺶ
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ ﯾﺘﯿ ﺗﺮﺗ ﻪﺑ نﺎﮐﻮﻠﮔﺎﺘﺑ و ﻪﻟﺎﮑ ﯿ
اﺰﻓا و ﺶﻫﺎﮐ ﺐ ﯾ
ﺶ
ﯾ ﺖﻓﺎ . نﺎﻧ صﻮﺼﺨﻣ ﻢﺠﺣ اﺰﻓا ﺎﺑ ﺎﻫ
ﯾ ﺮﺗ ﺶ ﯾﺘﯿ ﻪﻧﻮﻤﻧ رد ﻪﻟﺎﮑ ﺎﻫ
ي
ﺎﻫ ﻪﻧﻮﻤﻧ رد و ﺶﻫﺎﮐ نﺎﮐﻮﻠﮔﺎﺘﺑ ﺪﻗﺎﻓ ي
وﺎـﺣ ي ﻻﺎـﺑ حﻮﻄـﺳ ي
اﺰﻓا نﺎﮐﻮﻠﮔﺎﺘﺑ ﯾ
ﺶ ﯾ ﻟو ﺖﻓﺎ ﯽ ﻠﮐ ﺖﻟﺎﺣ رد ﯽ
ﺣ صﻮﺼـﺨﻣ ﻢـﺠ
ﻪــﻧﻮﻤﻧ ﺎــﻫ ي ــﻨﻏ ﯽ ﺎﻘﻣ رد هﺪــﺷ ــﯾ
ﺮــﺘﻤﮐ ﺪﻫﺎــﺷ ﻪــﻧﻮﻤﻧ ﺎــﺑ ﻪﺴ
دﻮﺑ . ﺎﻫﺮﺘﻣارﺎﭘ ي ﮓﻧر ) L*,a*,b* (
و ﻪﺘﺳﻮﭘ ﺘﻔﺳ ،ﺰﻐﻣ ﯽ ژﺮـﻧا ، ي
ﻧزو ﺖﻓاو ذﻮﻔﻧ ﯽ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺛﺎﺗ ﺖﺤﺗ نﺎﻧ ﯿ
ﺎﻫرﻮﺘﮐﺎﻓ ﺮ ي
درﻮﻣ
ﺪﻨﺘﻓﺮﮕﻧ راﺮﻗ ﻪﻌﻟﺎﻄﻣ )
p>0.05 .(
ـﻨﭽﻤﻫ ﯿ ﺎـﺘﻧ ﻪـﺑ ﻪـﺟﻮﺗ ﺎـﺑ ﻦ ﯾ
ﺞ
زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ اﺰﻓا ﺎﺑ ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ﺮﺗ درآ نﺎـﻣز ﻢﻫ ﯾﺘﯿ
و ﻪـﻟﺎﮑ
ﻪﻧﻮﻤﻧ رد نﺎﮐﻮﻠﮔﺎﺘﺑ ﺎﻫ
ي ﺮﺑﺮﺑ نﺎﻧ ي ﺘﻣا ﯿ ﺬﭘ زﺎ ﯾ و ﻢﻌﻃ و ﺮﻄﻋ شﺮ
ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . ﻠﮐ رﻮﻃ ﻪﺑ ﯽ ﺎﺘﻧ ﯾ داد نﺎﺸﻧ ﻪﻠﺻﺎﺣ ﺞ
وﺎـﺣ ﻪـﻧﻮﻤﻧ ﻪﮐ ي
30 % ﺮﺗ درآ ﯾﺘﯿ و ﻪـﻟﺎﮑ 10 % نﺎـﮐﻮﻠﮔﺎﺘﺑ شزرا
ﺬﻐﺗ ﯾﻪ ا ي ﺘﻣا و ﯿ ﺬﭘ زﺎ ﯾ ﺴﺣ شﺮ ﯽ ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻬﺑ ﯾ
ﻪﻧﻮﻤﻧ ﺮ ﺎـﻫ
ﺑ و ﺖﺷاد اﺮ ي ﻟﻮﺗ ﯿ ﻨﻏ نﺎﻧ ﺪ ﯽ ﮐ ﺎـﺑ هﺪﺷ ﯿﻔ ـﯿ ـﺻﻮﺗ بﻮـﻠﻄﻣ ﺖ ﯿ
ﻪ
ﻣ ﯽ دﻮﺷ .
5 - ﻊﺑﺎﻨﻣ
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The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread
Mohtarami, F. 1*, Talebi, A. 2, Banaeikia, P. 3
1. Assistant Professor, Food Science and Technology Department, Agriculture Faculty, Urmia University, Urmia, Iran
2. Ph.D student in Food Science and Technology, Agriculture Faculty, Urmia University, Urmia, Iran 3. MS in Food Science and Technology, Agriculture Faculty, Afagh Higher Education Institute, Urmia, Iran
ABSTRACT
ARTIClE INFO
Article History:
Received 2020/ 04/ 02 Accepted 2021/ 01/ 16
Keywords:
Barbaribread,
Antioxidant capacity, Calorie,
Fiber.
The purpose of this study was investigating the effect of wheat flour replacement withtriticale flour (0-30%) and β-glucan fiber (0-10%) on physicochemical, texture and sensory properties of Barbari bread with using of two-level factorial design containing central points based on D-optimal. The results showed that withsubstitution of these two factors, the water activity, moisture and ash content in bread samples significantly increased and the fat, carbohydrate and calorie of the samples decreased.Antioxidant capacity and protein of samples increased with replacement of triticale flour. However, high levels of β-glucan decreased the protein and antioxidant capacity of the samples.Also the fiber content of samples decreased and increased with addition of triticale flour and β- glucan, respectively. The effect ofreplacement of triticale flour on the specific volume of bread was dependent on the amount of β-glucan;so that thespecific volume of bread withreplacement of triticale in the samples without β-glucan significantly decreased but itincreased in the samples containing high levels of β-glucan.Loss weight, crust and crumb color, firmness and penetration energy of bread were not significantly affected by the substituted factors.According to the sensory evaluation, the replacement of triticale flour and β-glucan increased the flavor score and overall acceptance of barbari bread samples.According to the results, bread samples enriched with 30% triticale flour and 10% β-glucan have desirable physicochemical, texture and sensory properties and are recommended as optimum samples for production.
DOI: 10.52547/fsct.18.04.28
*Corresponding Author E-Mail:
Homepage: www.fsct.modares.ir
Scientific Research
