57
ﻌﺗ ﯿﯿ و ﻦ ﯾ ﮔﮋ ﯽ ﺎﻫ ي رﺎﻓ ﯾ ﻓاﺮﮔﻮﻨ ﯽ
ﻤﺧ ﯿ ﻨﻏ مﺪﻨﮔ درآ ﺮ ﯽ
ﺎﺑ هﺪﺷ
ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ
ﻠﮔ ﺪﻤﺤﻣ
1
ﯽ
،
ﻠﻋﺪﻤﺤﻣ ﯽ
ﺿ ﯿ
2
ءﺎ
، ﻟﺎﺗﺎﻧ ﯽ قدﺎﺻ هداز
مﺎﻨﺑ
11 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد،
ﯽ نﺎﻬﻔﺻا ﺪﺣاو ، )
نﺎﮕﺳارﻮﺧ ( ا ،نﺎﻬﻔﺻا ، ﯾ ناﺮ
2 - رﺎﺘﺳﺮﭘ هوﺮﮔ ي
ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد،
ﯽ نﺎﻬﻔﺻا ﺪﺣاو،
) نﺎﮕﺳارﻮﺧ ( ا ،نﺎﻬﻔﺻا ، ﯾ ناﺮ
) رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 24 / 08 / 97 رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 10 / 11 / 97 (
ﮑﭼ ﯿ هﺪ
ﻓ صاﻮﺧ ﺮﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ندوﺰﻓا تاﺮﺛا ﯿﺰ
ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﻤﺧ ﯿ مﺪﻨﮔ درآ ﺮ نﻮﻣزآ زا هدﺎﻔﺘﺳا ﺎﺑ
رﺎﻓ يﺎﻫ ﯾ ﻓاﺮﮔﻮﻨ ﯽ ﺳرﺮﺑ درﻮﻣ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﻣﯿ ﺑﺮﭼ ناﺰ ﯽ ،
ﺌﺗوﺮﭘ ﯿ ﻓ و ﻦ ﯿ ﺑ مﺪﻨﮔ درآ ﻪﺑ ﺖﺒﺴﻧ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ رد ﺮﺒ ﯿ
دﻮﺑ ﺮﺘﺸ . ﺎﺘﻧ ﯾ رﺎﻓ نﻮﻣزآ ﺞ ﯾ
ﻓاﺮﮔﻮﻨ ﯽ نﺎﺸﻧ هﺪﻨﻫد اﺰﻓا ﯾ ﻤﺧ بآ بﺬﺟ ﺶ ﯿ
،ﺮ ﺎﭘﯾ ﮐ دﺪﻋ و يراﺪ ﯿﻔ
ﯽ
رﺎﻓ ﯾ ﺖﺴﺳ ﻪﺟرد و دﻮﺑ فاﺮﮔﻮﻨ ﻤﺧ نﺪﺷ
ﯿ اﺰﻓا ﺎﺑ ﺮ ﯾ ﺎﺟ ﺶ ﯾ ﺰﮕ ﯾﻨ ﯽ ردﻮﭘ ﺶﻫﺎﮐ ﻪﻓﺮﺧ گﺮﺑ ﯾ
ﺖﻓﺎ ) 05 /0 P<
( . ﮐ دﺪﻋ ﯿﻔ ﯽ رﺎﻓ ﯾ اﺰﻓا ﺎﺑ فاﺮﮔﻮﻨ ﯾ
ﺪﺻرد ﺶ
ﺖﻈﻠﻏ ﺎﺗ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ندوﺰﻓا 10
% ﺶﻫﺎﮐ ﯾ ﺎﻣا ﺖﻓﺎ 15 % ﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯿ
ﺮﺘﺸ ﯾ ﮐ دﺪﻋ ﻦ ﯿﻔ ﯽ ﺖﺴﺳ ﻪﺟرد و ﺖﺷاد ار ﻤﺧ نﺪﺷ
ﯿ اﺰﻓا ﺎﺑ ﺮ ﯾ ﺶ حﻮﻄﺳ
ﺶﻫﺎﮐ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯾ
ﺖﻓﺎ ) 05 /0 P<
.(
ﻐﺗ ﻪﻓﺮﺧ گﺮﺑردﻮﭘ ندوﺰﻓا ﯿﯿ
ﻨﻌﻣ ﺮ ﯽ ﻤﺧ ﻪﻌﺳﻮﺗ نﺎﻣز رد يراد ﯿ
ا ﺮ ﯾ دﺮﮐ دﺎﺠ ) 05 /0 P<
.(
زرا ﯾﺑﺎ ﯽ رﺎﻓ ﯾ ﻓاﺮﮔﻮﻨ ﯽ ،
ﻤﺧ ﯿ ﻬﺗ ﺮ ﯿ ﺎﺑ هﺪﺷ ﻪ 10 % ﺮﺘﻬﺑ ناﻮﻨﻋ ﻪﺑ ار ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯾ
و ﺮﻈﻧ زا ﻪﻧﻮﻤﻧ ﻦ ﯾ
ﮔﮋ ﯽ ژﻮﻟﻮﺋر يﺎﻫ ﯾ
ﮑ ﯽ ﻓﺮﻌﻣ ﯽ ﻣ ﯽ ﺪﻨﮐ .
ﻠﮐ ﯿ ژاو ﺪ نﺎﮔ : ﻤﺧ ،مﺪﻨﮔ درآ ،ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯿ
رﺎﻓ ،ﺮ ﯾ فاﺮﮔﻮﻨ
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
1 - ﻪﻣﺪﻘﻣ
ﻤﻠﻋ مﺎﻧ ﺎﺑ ﻪﻓﺮﺧ ﯽ
Portulaca Oleracea ﮔﯿ
ﻫﺎ ﯽ ﯾ زا ﻪﻟﺎﺴـﮑ
هداﻮﻧﺎﺧ Portulaceae ا ،ﺖﺳا
ـﯾ ﮔ ﻦ ـﯿ ﻣﻮـﺑ هﺎ ﯽ ا ـﯾ و هدﻮـﺑ ناﺮ
ﺑ ﻪﺑ نآ ﺖﺸﮐ ﻪﻔﺑﺎﺳ ﯿ
زا ﺶ 2000 لﺎﺳ ﻣﺮﺑ ﯽ ددﺮـﮔ 1] .[ ﻪـﻓﺮﺧ
ﯾ ـﻨﻏ ﻊﺒﻨﻣ ﮏ ﯽ
ـﺘﻧآ زا ﯽ ﺴـﮐا ﯿ و ﺪـﻨﻧﺎﻣ ﺎﻬﻧاﺪ ﯾ
ﻣﺎـﺘ ﯿ ﻦ
،A
،B
،C
، E
يﺎﻫﺪﯿـﺳا بﺮـﭼ
ﺎـﮕﻣا - 3 و ﺎـﮕﻣا - 6 ﺎـﺳ و ﯾ ـﺳا ﺮ ﯿ ﺎﻫﺪ ي ﻣآ ﯿ ﻪــﻨ
روﺮﺿ ي ﺖﺳا 2] و 3
، [ ﻨﭽﻤﻫ ﯿ ا ﻦ ﯾ ﮔ ﻦ ـﯿ اراد هﺎ ي دﺎـﻘﻣ ﯾ ﻞـﺑﺎﻗ ﺮ
ﻬﺟﻮﺗ ﯽ ﺳﺎﺘﭘ ﯿ ﺴﻠﮐ ،ﻢ ﯿ ﻨﻣ ،ﻢ ﯿﺰ ﯾ ـﻣ ﻦﻫآ و ﻢ ﯽ
ﺪـﺷﺎﺑ 3] . ﻟ[ ﯿ ﻨﻟﻮﻨ ـﯿ ﮏ
ﺳا ﯿ ﺪ ﯾ ﺳا ﮏ ﯿ روﺮﺿ بﺮﭼ ﺪ ي
نآ ﺰﺘﻨـﺳ ﻪـﺑ ردﺎـﻗ نﺪﺑ ﻪﮐ ﺖﺳا
ﻤﻧ ﯽ ﺎﺑ هراﻮﻤﻫ و ﺪﺷﺎﺑ ﯾ
اﺬﻏ داﻮﻣ ﺎﺑ ﺪ ﯾ
ﯽ دﻮـﺷ نﺪﺑ دراو .
ـﺑ رد ﯿ ﻦ
ﮐﺎﺧ ﻊﺑﺎﻨﻣ ﯽ اراد ﻪﻓﺮﺧ ، ي
ﻬﺟﻮﺗ ﻞﺑﺎﻗ راﺪﻘﻣ ﯽ
ا زا ﯾ ﺳا ﻦ ﯿ بﺮﭼ ﺪ
روﺮﺿ ي ﻣ ﯽ ﺪﺷﺎﺑ . ﺮﺘﻧاواﺮﻓ ﯾ ﻦ ﺳا ﯿ بﺮﭼﺪ ﺪﻨﭼ ﻏ ﯿﺮ ﻋﺎﺒﺷا ﯽ ﺎـﮕﻣا
3 ﮔرد ﯿ هﺎ ﻪﻓﺮﺧ ﺳا ﯿ ﻟﺪ ﯿ ﻨﻟﻮﻨ ﯿ ﮏ ﭘ ﻪﮐ ﺖﺳا ﯿ ﺎﺳ زﺎﺳ ﺶ ﯾ
ﺳا ﺮ ﯿ ﺎﻫﺪ ي
ﺎﮕﻣا بﺮﭼ -
3 ﺠﻧز ﯿ ﺖـﺳا ﺪـﻨﻠﺑ ﺮ .
ـﺳا ﯿ يﺎﻫﺪ بﺮـﭼ ﻟﯿ ﻨﻟﻮﻨ ـﯿ
،ﮏ
اﯾ ﺋﻮﻧاﺎﺘﻨﭘازﻮﮑ ﯿ
ﺋﻮﻧﺎﺘﻨﭘازﻮﮐود ،ﮏ ﯿ
ﺋﻮﻧاﺰﮕﻫازﻮﮐود و ﮏ ﯿ
ﻧ ﮏ ـﯿ رد ﺰ
اﯾ ﮔ ﻦ ﯿ ﻔﻣ تاﺮﺛا ،دراد دﻮﺟو هﺎ ﯿ
ﮐ يﺪ ﺳا ﻪ ﯿ ﺎـﮕﻣا بﺮـﭼ يﺎﻫﺪ 3
ﺑ ﺮﺑ ﯿ ﺒﻠﻗ يﺎﻬﯾرﺎﻤ ﯽ
- ﻗوﺮﻋ ﯽ ا ﻪﺑ ﺮﺠﻨﻣ ﺪﻧراد نﺎﺴﻧا رد ﯾ
هدﺎﻔﺘﺳا هﺪ
ﻌﺒﻨﻣ ناﻮﻨﻋ ﻪﺑ ﻪﻓﺮﺧ زا ﯽ
ﻨﻏ ﯽ نﺎﺴﻧا فﺮﺼﻣ ياﺮﺑ ﺎﻬﻧآ زا نازرا و
ﺖﺳا هﺪﺷ 4]
.[ رد ﻘﺤﺗ ﻪﻓﺮﺧ درﻮﻣ ﯿ
ﺗﺎﻘ ﯽ ﺖﺳا ﻪﺘﻓﺮﮔ ترﻮﺻ .
اﺮﺑ ي دراوآ لﺎﺜﻣ نارﺎﮑﻤﻫ و
) 2009 ( ﺴﻧﺎﺘﭘ ﯿ ﺘﻧآ ﻞ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ و
ﺧﺮﺑ ﯽ و ﯾ ﮔﮋ ﯽ ﻓ يﺎﻫ ﯿﺰ ﯾ ﮑ ﯽ ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ شور ﺎﺑ هﺪﺷ ﮏﺸﺧ ﻪﻓﺮﺧ
ﺎﭘ ﺮـﺑ هﺪﺷ ﻪﻟﻮﻣﺮﻓ تﻻﻮﺼﺤﻣ و يدﺎﻤﺠﻧا ـﯾ
ـﺳرﺮﺑ ار ﻪـﻓﺮﺧ ﻪ ﯽ
ﺪﻧدﻮﻤﻧ . ﺎﺟ ﺎﺑ ﯾ ﺰﮕ ﯾ ﺳآ يﺎﻬﮔﺮﺑ ندﺮﮐ ﻦ ﯿ
رد ﺪﻤﺠﻨﻣ ﻪﻓﺮﺧ هﺪﺷ بﺎ
ﺢﻄــﺳ رﺎــﻬﭼ 5
، 10 ، 15 و 20 % ﺌﺗوﺮــﭘ يﺎــﺟ ﻪــﺑ ﯿ
ﻮــﺳ ﻦ ﯾ رد ﺎ
ﻻﻮﻣﺮﻓ ﯾ ﺴ ﯿ ﻋﻮﻧ نﻮ ﯽ ـﺳا راﺪـﻘﻣ ،نﺎﻧ ﯿ
رد يروﺮـﺿ بﺮـﭼ يﺎﻫﺪ
ﺎﻘﻣ ﯾ ﻪﺴ اﺰﻓا ﻪﺑﺎﺸﻣ تﻻﻮﺼﺤﻣ ﺎﺑ ﯾ
ﺶ ﯾ ﺎﺟ ﺎﺑ ،ﺖﻓﺎ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺌﺗوﺮﭘ ﯿ ﻦ
ﻮﺳ ﯾ ﻓﺮﻇ ﻪﻓﺮﺧ ردﻮﭘ ﺎﺑ ﺎ ﯿ
ﺶﻫﺎـﮐ لﻮﺼﺤﻣ بآ بﺬﺟ ﺖ ﯾ
ﺖـﻓﺎ .
ﻨﭽﻤﻫ ﯿ اﺰﻓا ﺎﺑ ﻦ ﯾ ﺎﺟ ﺪﺻرد ﺶ ﯾ
ﺰﮕ ﯾﻨ ﯽ ﺎﭘ ﻪﻓﺮﺧ ﯾ ﺮﺗﺎـﻣ يراﺪ ﯾ
ﺲﮑ
ﺪــﺷ ﺮــﺘﻤﮐ لﻮﺼــﺤﻣ 5]
.[ ــﻨﭽﻤﻫ ﯿ ﻦ ﻤﻇﺎــﮐ داﮋــﻧ ﺢﺘــﻓ ﯽ
و
نارﺎﮑﻤﻫ ) 1391 ( ﻪﻧاد ردﻮﭘ ندوﺰﻓا ﺮﺛا ، ﺎـﻫ
ي و ﺮـﺑ ﻪـﻓﺮﺧ ﯾ
ـﮔﮋ ﯽ
ﺎﻫ ي ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺎﻓوﺮﭘ ، ﯾ ﺳا ﻞ ﯿ ﺎﻫﺪ ي ﮐ و بﺮﭼ ﯿﻔ
ﯿ ﺴﺣ ﺖ ﯽ ار نﺎـﻧ
ﺳرﺮﺑ ﯽ ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ندوﺰﻓا ﻪﮐ داد نﺎﺸﻧ ﺞ ردﻮﭘ
ﻪﻓﺮﺧ دﺎﻘﻣ رد ﯾﺮ
زاﺮﺘﺸﯿﺑ 10 % ﺚﻋﺎﺑ ﻒﯿﻌﻀﺗ ﯽﮑﯾژﻮﻟﻮﻟﻮﺋر صاﻮﺧ ﺮﯿﻤﺧ
ﺪـﺷ .
ﺎﺑ ندوﺰﻓا ردﻮﭘ ﻪﻓﺮﺧ ﺎﺗ 20 % ﻦـﻏور راﺪـﻘﻣ ،ﺎـﻫ ﻪـﻧﻮﻤﻧ
ﺪﯿـﺳا
بﺮــﭼ
،ﮏــﯿﻨﻟﻮﻨﯿﻟ ﺎــﻬﻟوﺮﻓﻮﮐﻮﺗ
و ﻪﺘﯾﺪﯿــﺳا ﺎــﻫ ﻪــﻧﻮﻤﻧ اﺰــﻓا
ﺶﯾ
ﺖﻓﺎﯾ 6] .[ ﻘﺤﺗ رد ﯿ د ﻖ ﯾ ﺮﮕ ي ﻮﻘﻧ ي نارﺎﮑﻤﻫ و )
1390 ( ﻨﻏ ، ﯽ يزﺎﺳ
درآ مﺪﻨﮔ ﺎﺑ ردﻮﭘ ﻪﻧاد ﻪـﻓﺮﺧ : ـﺳرﺮﺑ ﯽ و ﯾ ﮔﮋ ﯿ يﺎـﻬ درآ و
صاﻮـﺧ ژﻮــﻟﻮﺋر ﯾ ﮑ ﯽ ﻤﺧ ــﯿ ــﺳرﺮﺑ ار ﺮ ﯽ
ﺪــﻧدﺮﮐ . ﺎــﺘﻧ ﯾ ﺞ نﻮــﻣزآ
رﺎﻓ ﯾ ﻓاﺮﮔﻮﻨ ﯽ نﺎﺸﻧ ﺶﻫﺎﮐ هﺪﻨﻫد بﺬﺟ
بآ ﻤﺧ ـﯿ
،ﺮ ﺎﭘ ـﯾ يراﺪ و
دﺪﻋ ﮐ ﯿﻔ ﯽ رﺎﻓ ﯾ فاﺮﮔﻮﻨ دﻮـﺑ و ﻪـﺟرد ﺖﺴـﺳ نﺪـﺷ ﻤﺧ ـﯿ ﺮ ﺎـﺑ
اﺰﻓا ﯾ ﺶ ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﻪﻧاد ردﻮﭘ ﻪﻓﺮﺧ
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ ﻪﮐ رد عﻮﻤﺠﻣ
نﺎﺸﻧ هﺪﻨﻫد ﻌﻀـﺗ ﯿ ﻒ و ﯾ ﮔﮋ ﯿ يﺎـﻬ ژﻮـﻟﻮﺋر ﯾ ﮑ ﯽ ﻤﺧ ـﯿ ﺮ دﻮـﺑ 7] .[
ژﻮﻟﻮﺋر صاﻮﺧ ﻪﻌﻟﺎﻄﻣ ﯾ
ﮑ ﯽ ﻤﺧ ﯿ ز دوﺪﺣ ﺎﺗ نﺎﻧ ﺮ ﯾ
ﻣ يدﺎ ﯽ ﺪﻧاﻮﺗ
ﻤﺧ و درآ رﺎﺘﻓر ﯿ
ﭘ ﺖﺨﭘ لﻮﻃ رد ار ﺮ ﯿ
ﻮﮕﺸ ﯾ ﯽ ﺎﻤﻧ ـﯾ ﮐ و ﺪ ﯿﻔ ـﯿ ﺖ
ﻧ ار درآ ﺖﺨﭘ ﯿ
هزاﺪﻧا ﺎﺗ ﺰ ﺴﻔﺗ يا
ﯿ ﺎﻤﻧ ﺮ ـﯾ ﺪ . ا رد اﺬـﻟ ـﯾ ﻪـﻌﻟﺎﻄﻣ ﻦ
ژﻮﻟﻮﺋر رﺎﺘﻓر ﯾ
ﮑ ﯽ ﻐﺗ ﻪﻨﻣاد ﺎﺑ ﯿ
ـﯿ گرﺰـﺑ ﻞﮑـﺷ ﺮ )
رﺎـﻓ ﯾ ﻓاﺮﮔﻮﻨ ﯽ و
ﻓاﺮﮔﻮﺴﻨﺘﺴﮐا ﯽ
( ﺛﺄـﺗ ﻪـﻌﻟﺎﻄﻣ رﻮﻈﻨﻣ ﻪﺑ ﯿ
ندوﺰـﻓا ﺮ يﺎـﻫ ﺪـﺻرد
درﻮﻣ مﺪﻨﮔ درآ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﻒﻠﺘﺨﻣ ﺖﻓﺮﮔ راﺮﻗ ﻪﻌﻟﺎﻄﻣ
.
2 - ﺎﻬﺷور و داﻮﻣ
2 - 1 - داﻮﻣ
سﻮﺒـﺳ ﺪﺻرد ﺎﺑ هرﺎﺘﺳ درآ ﮔ
ـﯿ ﺮ ي 21 % ﺎﻨـﺻ زا ﯾ ـﻣارو درآ ﻊ ﯿ
ﻦ
ﺮﺧ ﯾ راﺪ ي دﺮﮔ ﯾﺪ . ﮔ گﺮﺑ ﯿ ﻪـﻧﺎﺧ ﻞﮔ زﺎﻫزﺎﺗ ﻞﮑﺷ ﻪﺑ ﻪﻓﺮﺧ هﺎ ا
ي
ﺮﻬﺷ نﺎﺘﺳﺮﻬﺷ رد ﻊﻗاو ﯾ
رﺎ ﺮﺧ ﯾ راﺪ ي دﺮﮔ ﯾﺪ . ﺎﻬﮔﺮﺑ ي ﮔ ﯿ ﻪﻓﺮﺧ هﺎ
ﻪﻗﺎﺳ زا نآ زﺎﺳاﺪﺟ ي و ﻂﺳﻮﺗ ﻪﮑﻨﭘ ﺘـﺳد ترﻮـﺻ ﻪـﺑ ﯽـﻗﺮﺑ ﯽ
ﮏﺸﺧ ﺪﺷ و هدﺎﻔﺘﺳا ﺎﺑ ﺳآ زا
ﯿ ﺎﻣزآ بﺎ ﯾ ﻫﺎﮕﺸ ﯽ ﺳآ ﯿ بﺎ ﻪﺑ ردﻮـﭘ
دﺮﮔ ﻞﯾﺪﺒﺗ ﯾﺪ
.و ﯾ ﮔﮋ ﯽ ردﻮـﭘ و مﺪـﻨﮔ درآ يﺎـﻫ رد ﻪـﻓﺮﺧ گﺮـﺑ
لوﺪﺟ 1 ﺖـﺳا هﺪـﺷ ﻪﺋارا .
رﺎـﻓ نﻮـﻣزآ ﯾ
و ﺪﻫﺎـﺷ درآ فاﺮﮔﻮﻨ
ﺗﯿ ﺎــﻫرﺎﻤ ي ﺎﻣزآ ــﯾ ﺸ ﯽ ﻦــﮐ طﻮــﻠﺨﻣ زا هدﺎﻔﺘــﺳا ﺎــﺑ 300
ــﻣﺮﮔ ﯽ
رﺎﻓ ﯾ ﻧوﺮﺘﮑﻟا فاﺮﮔﻮﻨ ﯿ
ﮑ ﯽ لﺪﻣ نﺎـﻤﻟآ رﺪـﻨﺑاﺮﺑ رﻮﺸـﮐ ﺖﺧﺎﺳ E
ﺪﺷ مﺎﺠﻧا ) 21 - 54 AACC .(
يﺎﻫرﺎﻤﯿﺗ درﻮﻣ هدﺎﻔﺘـﺳا رد ﻦـﯾا
،ﻖﯿﻘﺤﺗ ﻞﻣﺎﺷ 0،5،10 ، 15 گﺮﺑ ﺪﺻرد ﺎﻫ
ي بﺎﯿﺳآ ﻪـﻓﺮﺧ هﺪﺷ
رد درآ مﺪﻨﮔ ﻪﯿﻬﺗ ﺪﻧﺪﺷ 8] و 9 .[
2 - 2 - ﺰﺠﺗ ﯾ ﻠﺤﺗ و ﻪ ﯿ رﺎﻣآ ﻞ ي
نﻮﻣزآ ﻓدﺎﺼﺗ ﻼﻣﺎﮐ حﺮﻃ سﺎﺳا ﺮﺑ ﺎﻫ ﯽ
ﺎﺑ 5 ﺗ ﯿ رد رﺎﻤ 3 رد راﺮﮑﺗ
ﺎﻫ شور ي ﻫﺎﮕﺘﺳد ﯽ و 5 ﺴﺣ شور رد راﺮﮑﺗ ﯽ
ترﻮﺻ
ﺖﻓﺮﮔ . ﻟﺎﻧآ اﺪﺘﺑا ﯿ راو ﺰ ﯾ ﺲﻧﺎ ﯾ ﺎﻘﻣ نﻮﻣزآ ﺲﭙﺳ و ﻪﻓﺮﻃ ﮏ ﯾ
ﻪﺴ
ﻣﯿ ﮕﻧﺎ ﯿ ﻦ ﻨﻌﻣ ﺢﻄﺳ رد ﻦﮑﻧاد عﻮﻧ زا ﺎﻫ ﯽ
راد ي 5 % رﻮﻈﻨﻣ ﻪﺑ
ﺳرﺮﺑ ﯽ ﻨﻌﻣ ﯽ ﺎﺘﻧ ندﻮﺑ راد ﯾ
ﺖﻓﺮﮔ ترﻮﺻ ،ﺞ .
ﺰﺠﺗ ﯾ ﻠﺤﺗو ﻪ ﯿ ﻞ
رﺎﻣآ ي راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ SPSS16
ﺖﻓﺮﮔ مﺎﺠﻧا .
59
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - ﮔ هزاﺪــﻧا ــﯿ
و يﺮ ﯾ ــﮔﮋ ﯽ ــﺷ يﺎــﻫ ﯿﻤ
ﯿﺎ ﯾ ﯽ
ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ و مﺪﻨﮔدرآ
ﺎﺘﻧ ﯾ هزاﺪﻧا ﺞ ﮔ ﯿ و يﺮ ﯾ ﮔﮋ ﯿ ﺷ يﺎﻬ ﯿﻤ ﯿﺎ ﯾ ﯽ آ گﺮﺑ ردﻮﭘ و مﺪﻨﮔ در
لوﺪﺟ رد هدﺎﻔﺘﺳا درﻮﻣ ﻪﻓﺮﺧ 1
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
رﻮﻄﻧﺎﻤﻫ
لوﺪﺟ رد ﻪﮐ 1
ﻣ هﺪﻫﺎﺸﻣ ﯽ ﻣ دﻮﺷ ﯿ ﻓ ناﺰ ﯿ ﺑﺮﭼ و ﺮﺒ ﯽ رد دﻮﺟﻮﻣ
ﻪﻈﺣﻼﻣ ﻞﺑﺎﻗ رﻮﻄﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ا
ي ﻣ زا ﺮﺗﻻﺎﺑ ﯿ
ﻓ ناﺰ ﯿ و ﺮﺒ
ﺑﺮﭼ ﯽ ندوﺰﻓا اﺬﻟ ،ﺖﺳا مﺪﻨﮔ درآ رد ناﻮﻨﻋ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ
ﻓ شزرا ﺎﺑ ﻊﺒﻨﻣ ﯿﺒ
ژر ﺮ ﯾﻤ ﯽ ﺑﺮﭼ و ﯽ ﻣ بﻮﺴﺤﻣ ﯽ
دﻮﺷ .ﻣﯿ ناﺰ
ﻟد ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﺮﺘﺴﮐﺎﺧ ﯿ
ﻧﺪﻌﻣ داﻮﻣ ﻞ ﯽ
زا ﺮﺗﻻﺎﺑ رﺎﺷﺮﺳ
ﺖﺳا مﺪﻨﮔ درآ .
ﺎﺘﻧ ﯾ هزاﺪﻧا ﺞ ﮔ ﯿ ﺺﺧﺎﺷ و ﻦﺗﻮﻠﮔ يﺎﻫﺮﺘﻣارﺎﭘ يﺮ
ﺖﺳا ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ رد ﻦﺗﻮﻠﮔ دﻮﺟو مﺪﻋ هﺪﻨﻫد نﺎﺸﻧ ﻦﺗﻮﻠﮔ ﻻد زا ﻪﮐ ﯾ ﺻﺎﺧ ﻞ ﯿ اﻮﻧﺎﻧ ﺖ ﯾ ﯽ ﻌﺿ ﯿ ا ﻒ ﯾ ﮐﺮﺗ ﻦ ﯿ ﻣ ﺐ ﯽ ا ﺎﺑ ﺪﺷﺎﺑ ﯾ ﻦ ﺣ
لﺎ هزاﺪﻧا ﮔ ﯿ ﻣ يﺮ ﯿ ناﺰ ﻧ ﻦﺗﻮﻠﮔ ﺺﺧﺎﺷ و ﻦﺗﻮﻠﮔ يﺎﻫﺮﺘﻣارﺎﭘ ﯿ
ﺰ
ﮐ ﺮﻈﻧ زا ار نآ ﯿﻔ
ﯽ ﻣ راﺮﻗ ﻂﺳﻮﺘﻣ يﺎﻫ درآ ﻪﺘﺳد رد ﯽ
ﺪﻫد .
ا ﻪﺑ ﻪﺟﻮﺗﺎﺑ ﯾ
ﻪﮑﻨ ﺌﺗوﺮﭘ راﺪﻘﻣ ظﺎﺤﻟ زا ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯿ
ﻨﻏ ﻦ ﯽ
ﻣ ﯽ اﺰﻓا ﺚﻋﺎﺑ مﺪﻨﮔ درآ ﻪﺑ نآ ندوﺰﻓا ﺪﺷﺎﺑ ﯾ
ﺌﺗوﺮﭘ ياﻮﺘﺤﻣ ﺶ ﯿﻨ
ﯽ
ﻣ مﺪﻨﮔ درآ ﯽ
دﻮﺷ . ﺎﺘﻧ ﯾ هزاﺪﻧا ﺞ ﮔﯿ ﺮ ي ﺳا ﯿ ﺎﻫﺪ ي ﺑﺮﭼ ﯽ گﺮﺑ ردﻮﭘ
ﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﻂﺳﻮﺗ ﻪﻓﺮﺧ ﯽ
لوﺪﺟ رد 2
ﺖﺳا هﺪﺷ هدروآ .
لوﺪﺟ رد ﻪﮐ رﻮﻄﻧﺎﻤﻫ 2
ﻣ هﺪﻫﺎﺸﻣ ﯽ
ﻢﻬﻣ ،دﻮﺷ ﺮﺗ ﯾ ﺳا ﻦ ﯿ ﺎﻫﺪ ي
ﻟ هﺪﻣآ ﺖﺳد ﻪﺑ بﺮﭼ ﯿ
ﻨﻟﻮﻨ ﯿ ﺳا ﮏ ﯿ ﺪ ) ﺎﮕﻣا 3 ( ﻟ و ﯿ ﺌﻟﻮﻨ ﯿ ﮏ
ﺳا ﯿ ﺪ ) ﺎﮕﻣا 6 ( ﻣ ﯽ ﻣ رد ؛ﺪﺷﺎﺑ ﯿ
ﺳا نﺎ ﯿ ﺎﻫﺪ ي ،هﺪﻣآ ﺖﺳد ﻪﺑ بﺮﭼ
ﻣﯿ ﺳا ناﺰ ﯿ ﻟ ﺪ ﯿ ﻨﻟﻮﻨ ﯿ دوﺪﺣ رد و ﻻﺎﺑ ﮏ 14
/ 48 ﻣ و ﺖﺳا ﯿ ﺑﺮﭼ ناﺰ ﯽ
ﺟﻮﺗ ار ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ رد ﻻﺎﺑ ﯿ
ﻣ ﻪ ﯽ ﺪﻨﮐ . ﺳا ﯿ ﻟ ﺪ ﯿ ﻨﻟﻮﻨ ﯿ ﮏ ﯾ ﮏ
ﺳا ﯿ روﺮﺿ بﺮﭼ ﺪ ي
ﻤﻧ نآ ﺰﺘﻨﺳ ﻪﺑ ردﺎﻗ نﺪﺑ ﻪﮐ ﺖﺳا ﯽ
و ﺪﺷﺎﺑ
ﻣ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯽ
اﺮﺑ ﺐﺳﺎﻨﻣ ﻊﺒﻨﻣ ﺪﻧاﻮﺗ ي
ﻣﺄﺗ ﯿ ا ﻦ ﯾ ﺳا ﻦ ﯿ ﺪ
روﺮﺿ بﺮﭼ ي
ﺪﺷﺎﺑ .
Table 1 chemical properties of wheat flour and Portulaca Oleracea leaf powder
Portulaca Oleracea leaf powder Wheat flour
Chemical properties
8.41 12.26
Moisture(%)
24.91 0.79
Ash(%)
26.2 11.65
Protein(%)
5.08 1.74
Fat(%)
--- 28.2
Wet gluten(%)
--- 23.27
Zeleny value(cm3)
6.54 ---
pH
8.73 0.82
Crude fiber(%)
600 ---
Total count(cfu/g)
Table 2 Fatty acids in Portulaca Oleracea leaf powder
Amount(%) Fatty acid type
18.1201 Palmitic acid (C16)
3.8863 Palmitoleic acid (C16:1)
0.7960 Margaric acid (C17)
3.5152 Stearic acid (C18)
1.8410 Oleic acid (C18:1)
7.7827 Linoleic acid (C18:2)
48.1497 Linolenic acid (C18:3)
1.1104 Arachidic acid (C20:1)
1.8796 Behenic acid (C22:1)
2.4104 Myristic acid (C14)
3 - 2 - رﺎﻓ نﻮﻣزآ ﯾ
ﻓاﺮﮔﻮﻨ ﯽ
ﺎﺘﻧ ﯾ زرا ﺞ ﯾﺑﺎ ﯽ ژﻮﻟﻮﺋر صاﻮﺧ ﯾ
ﮑ ﯽ ﻤﺧ ﯿ رﺎﻓ نﻮﻣزآ ﺎﺑ ﺮ ﯾ
ﻓاﺮﮔﻮﻨ ﯽ
ﻞﮑﺷ رد ﺎﻫ ي 1 ﺎﺗ 6 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ا رد ﯾ نﻮﻣزآ ﻦ درآ بآ بﺬﺟ يﺎﻬﺼﺧﺎﺷ
)1
ﺪﺻرد ( نﺎﻣز ، ﻤﺧ شﺮﺘﺴﮔ
2 ﯿﺮ
) ﻗد ﯿ ﻪﻘ ( ﺖﻣوﺎﻘﻣ نﺎﻣز ، ﻤﺧ
3 ﯿﺮ ) ﻗد ﯿ ﻪﻘ ( نﺪﺷ ﺖﺴﺳ ﻪﺟرد ،
ﻤﺧ
4 ﯿﺮ زا ﺪﻌﺑ 10 و 12 ﻗد ﯿ ﻪﻘ ) رﺪﻨﺑاﺮﺑ ﺪﺣاو (
ﮐ دﺪﻋ و ﯿﻔ ﯽ
رﺎﻓ ﯾ فاﺮﮔﻮﻨ ) 5
ﺪﺣاو نوﺪﺑ (
ﺳرﺮﺑ درﻮﻣ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
رﻮﻄﻧﺎﻤﻫ
ﻞﮑﺷ رد ﻪﮐ 1
ﻣ هﺪﻫﺎﺸﻣ ﯽ
ردﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ندوﺰﻓا ،دﻮﺷ
اﺰﻓا ﺐﺒﺳ درآ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ﯾ
ﻦﺘﻓر ﻻﺎﺑ ﺎﺑ و هﺪﺷ بآ بﺬﺟ ﺶ
اﺰﻓا بآ بﺬﺟ ،ندوﺰﻓا حﻮﻄﺳ ﯾ
ﺶ ﯾ ﻣ زا و ﺖﺳا ﻪﺘﻓﺎ ﯿ
ناﺰ 90 / 59
ﻪﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ رد 30
/ 62 ﻪﻧﻮﻤﻧ رد 15
% ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ
اﺰﻓا ﯾ ﻨﻌﻣ ﺶ ﯽ راد ي ﯾ ﺖﺳا ﻪﺘﻓﺎ .
ﺎﺘﻧ ﺎﺑ ﯾ ﻮﻘﻧ ﺞ ي نارﺎﮑﻤﻫ و
) 1390 ( ﻌﻟﺎﻄﻣ مﺎﮕﻨﻫ ، ﺎﺟ ﻪ
ﯾ ﺰﮕ ﯾﻨ ﯽ دراوآ و ﻪﻓﺮﺧ درآ ﺎﺑ مﺪﻨﮔ درآ
نارﺎﮑﻤﻫ و )
2009 ( ﺪﻧداد نﺎﺸﻧ ﻪﮐ ﺎﺟ
ﯾ ﺰﮕ ﯾﻨ ﯽ ﺌﺗوﺮﭘ ﯿ ﻮﺳ ﻦ ﯾ ﺎﺑ ﺎ
ﻓﺮﻇ ﻪﻓﺮﺧ ردﻮﭘ ﯿ
داد ﺶﻫﺎﮐ ار لﻮﺼﺤﻣ بآ بﺬﺟ ﺖ
1. Water Absorption 2. Dough Development Time 3. Dough Stability
4. Degree of Softening 5. Farinograph Quality Number
7] و 5
، [ دراﺪﻧ ﺖﻘﺑﺎﻄﻣ .
ﻞﮑﺷ رد 2
ﻤﺧ شﺮﺘﺴﮔ نﺎﻣز ﯿ
ﺮ
ﻣ هﺪﻫﺎﺸﻣ ﯽ درآ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ندوﺰﻓا ،دﻮﺷ
اﺰﻓا ﺐﺒﺳ ﯾ ﻤﺧ شﺮﺘﺴﮔ نﺎﻣز ﺶ ﯿ
ﻣ زا و ﺖﺳا هﺪﺷ ﺮ ﯿ
ناﺰ 5/
2
ﻗد ﯿ ﻪﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ رد ﻪﻘ 6/
6 ﻗد ﯿ ﻪﻧﻮﻤﻧ رد ﻪﻘ 15
% گﺮﺑ ردﻮﭘ
اﺰﻓا ﻪﻓﺮﺧ ﯾ ﻨﻌﻣ ﺶ ﯽ راد ي ﯾ ﺎﺘﻧ ﺎﺑ ،ﺖﺳا ﻪﺘﻓﺎ ﯾ
ﻤﺷﺎﻫ ﺞ ﯽ و هﺮﺒﺧ
نارﺎﮑﻤﻫ ) 1392 ( ﻤﺧ ﻪﺑ سﻼﻣ ندوﺰﻓا ﻪﻌﻟﺎﻄﻣ مﺎﮕﻨﻫ ، ﯿ
ﺖﻘﺑﺎﻄﻣ ﺮ
دراد 10] .[ ﻞﮑﺷ رد 3 ﻤﺧ ﺖﻣوﺎﻘﻣ نﺎﻣز ﯿ
ﻣ هﺪﻫﺎﺸﻣ ﺮ ﯽ
ﻮﺷ ،د
ﻤﺧ ﺖﻣوﺎﻘﻣ نﺎﻣز ﯿ
ﻤﺧ ﺖﻣوﺎﻘﻣ هﺪﻨﻫد نﺎﺸﻧ ﺮ ﯿ
ﻪﺑ ﺖﺒﺴﻧ ﺮ
ﺖﺳا ندﺮﮐ طﻮﻠﺨﻣ .
ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ندوﺰﻓا
ﻤﺧ ﺖﻣوﺎﻘﻣ نﺎﻣز ﺶﻫﺎﮐ ﺐﺒﺳ درآ ﯿ
ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ ﺮ
،ﺖﺳا هﺪﺷ ﺎﺘﻧ ﺎﺑ
ﯾ ﻮﻘﻧ ﺞ ي و نارﺎﮑﻤﻫ ) 1390 ( ﻪﻌﻟﺎﻄﻣ مﺎﮕﻨﻫ ،
ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ دراد ﺖﻘﺑﺎﻄﻣ ﻪﻓﺮﺧ درآ ﺎﺑ مﺪﻨﮔ درآ .
ا ﺎﺑ ﯾ ﺣ ﻦ لﺎ
اﺰﻓا ﯾ اﺮﺑ طﻮﻠﺨﻣ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﺶ ي
ﻬﺗ ﯿ ﻤﺧ ﻪ ﯿ ﺐﺒﺳ ﺮ
اﺰﻓا ﯾ ﻤﺧ ﺖﻣوﺎﻘﻣ نﺎﻣز ﺶ ﯿ
ﺎﺘﻧ ﺎﺑ ﻪﮐ ﺪﺷﺮ ﯾ
ﻤﺷﺎﻫ ﺞ ﯽ و هﺮﺒﺧ
نارﺎﮑﻤﻫ ) 1392 ( ﻤﺧ ﻪﺑ سﻼﻣ ندوﺰﻓا ﻪﻌﻟﺎﻄﻣ مﺎﮕﻨﻫ ، ﯿ
ﺮ
اﺰﻓا ،دراد ﺖﻘﺑﺎﻄﻣ ﯾ
ﻤﺧ ﺖﻣوﺎﻘﻣ ﺶ ﯿ
نﺎﺸﻧ ﺮ اﺰﻓا هﺪﻨﻫد ﯾ
ﺶ
ﻤﺧ رﺎﺘﺧﺎﺳ مﺎﮑﺤﺘﺳا ﯿ
ﺖﺳا ﺮ 10] و 7 .[ ﻤﺧ ﻪﻧﻮﻤﻧ ﯿ ﺮ 15 % ردﻮﭘ
ﺘﻣوﺎﻘﻣ ﻪﻓﺮﺧ گﺮﺑ ﯽ
ﻤﺧ ﻪﻧﻮﻤﻧ ﻪﺑ ﻪﺑﺎﺸﻣ ﯿ
ﻪﻧﻮﻤﻧو ﺖﺷاد ﺪﻫﺎﺷ ﺮ
وﺎﺣ ي 5 % ﺮﺘﻤﮐ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯾ
ﻤﺧ و ﺖﻣوﺎﻘﻣ نﺎﻣز ﻦ ﯿ
ﺮ
ﺑ ﺪﻫﺎﺷ ﯿ ﺮﺘﺸ ﯾ دراد ار ﺖﻣوﺎﻘﻣ نﺎﻣز ﻦ .
ﻞﮑﺷ نﺪﺷ ﺖﺴﺳ ﻪﺟرد
ﻤﺧ ﯿﺮ ) زا ﺲﭘ 10 ﻗد ﯿ و ﻪﻘ 12 ﻗد ﯿ ﻪﻘ ( ﻣ نﺎﺸﻧ ار ﯽ نﺎﻤﻫ ،ﺪﻫد رﻮﻃ
ﻣ هﺪﻫﺎﺸﻣ ﻪﮐ ﯽ
ﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ ندوﺰﻓا دﻮﺷ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ رد
اﺰﻓا ﺐﺒﺳ درآ ﯾ
ﻤﺧ نﺪﺷ ﺖﺴﺳ ﺶ ﯿﺮ
) زا ﺲﭘ 10 ﻗد ﯿ و ﻪﻘ 12
ﻗد ﯿ ﻪﻘ ( ا ﺎﺑ ؛ﺖﺳا هﺪﺷ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ ﯾ
ندوﺰﻓا ﺎﺑ لﺎﺣ ﻦ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﻒﻠﺘﺨﻣ حﻮﻄﺳ
) 5 %
، 10
% ، 15 ( % ﺖﺴﺳ ﻪﺟرد
ﻤﺧ نﺪﺷ ﯿﺮ ) زا ﺲﭘ 10 ﻗد ﯿ و ﻪﻘ 12 ﻗد ﯿ ﻪﻘ ( ﺶﻫﺎﮐ ﯾ ﺖﺳا ﻪﺘﻓﺎ .
ﺮﺘﻤﮐ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﯾ
ﮔﺪﺷ مﺮﻧ ﻪﺟرد ﻦ ﯽ
ا ار ﯾ دﺎﺠ و ﺖﺳا هدﺮﮐ
ﺑ ﺖﻣوﺎﻘﻣ ﯿ ﺮﺘﺸ ي ﻌﻀﺗ ﻪﺑ ﺖﺒﺴﻧ ﯿ
طﻮﻠﺨﻣ ﺮﺛا رد ،رﺎﺘﺧﺎﺳ ﻒ
ا ندﺮﮐ ﯾ ﺖﺳا هدﺮﮐ دﺎﺠ .
اﺰﻓا ﺎﺑ ﯾ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﺖﻈﻠﻏ ﺶ
ﺶﻫﺎﮐ نﺪﺷ ﺖﺴﺳ ﻪﺟرد ﯾ
و ترﺪﻗ هﺪﻨﻫد نﺎﺸﻧ ﻪﮐ ﺖﺳا ﻪﺘﻓﺎ
اﺰﻓا ﯾ ﻤﺧ ﻞﻤﺤﺗ ﺶ ﯿ
ﺎﺘﻧ ﺎﺑ ،ﺖﺳا ندﺮﮐ طﻮﻠﺨﻣ ﺮﺑاﺮﺑ رد ﺮ ﯾ
ﻮﻘﻧ ﺞ ي
و نارﺎﮑﻤﻫ ) 1390 ( ﺎﺟ ﻪﻌﻟﺎﻄﻣ مﺎﮕﻨﻫ ، ﯾ
ﺰﮕ ﯾﻨ ﯽ درآ ﺎﺑ مﺪﻨﮔ درآ
ﺎﺘﻧ ﺎﺑ و ﻪﻓﺮﺧ ﯾ
ﻤﺷﺎﻫ ﺞ ﯽ نارﺎﮑﻤﻫ و هﺮﺒﺧ )
1392 ( دراد ﺖﻘﺑﺎﻄﻣ
10] و 7 .[ ﻞﮑﺷ 5 ﮐ دﺪﻋ ﯿﻔ ﯽ ﻤﺧ ﯿ ﻣ نﺎﺸﻧ ار ﺮ ﯽ
ﺪﻫد . نﺎﻤﻫ
ﻣ هﺪﻫﺎﺸﻣ ﻪﮐ رﻮﻃ ﯽ
ﮐ دﺪﻋ ،دﻮﺷ ﯿﻔ
ﯽ رﺎﻓ ﯾ ا ﻪﭼﺮﻫ ﻪﮐ فاﺮﮔﻮﻨ ﯾ
ﻦ
ﻤﮐ ظﺎﺤﻟ زا رﻮﺘﮐﺎﻓ ﯽ
ﺑ ﯿ ﮐ هﺪﻨﻫد نﺎﺸﻧ ،ﺪﺷﺎﺑ ﺮﺘﺸ ﯿﻔ
ﯿ درآ بﻮﺧ ﺖ
ﻤﺧ و ﯿ ﻣ نآ زا ﻞﺻﺎﺣ ﺮ ﯽ
ﺪﺷﺎﺑ . وﺎﺣ ﻪﻧﻮﻤﻧ ي
15 % گﺮﺑ ردﻮﭘ
ﻻﺎﺑ ﻪﻓﺮﺧ ﺮﺗ ﯾ ﮐ دﺪﻋ ﻦ ﯿﻔ ﯽ ا ار ﯾ ﺖﺳا هدﺮﮐ دﺎﺠ .ا
ﯾ ﺻﻮﺗ دﺪﻋ ﻦ ﯿ
ﻒ
ﮐ هﺪﻨﻨﮐ ﯿﻔ ﯿ ﻠﮐ ﺖ ﯽ ﺪﻨﭼ ﻪﺒﺳﺎﺤﻣ يﺎﺟ ﻪﺑ ﻊﻗاو رد و هدﻮﺑ درآ ﯾ
ﻦ
ﻨﺤﻨﻣ رد ﻒﻠﺘﺨﻣ ﺺﺧﺎﺷ ﯽ
رﺎﻓ ﯾ ﺎﺑ فاﺮﮔﻮﻨ ﯾ
ﺪﺣاو دﺪﻋ ﮏ
ﻣ ﯽ ﮐ ناﻮﺗ ﯿﻔ ﯿ دﻮﻤﻧ شراﺰﮔ ار درآ ﺖ .
ﻌﺿ درآ ﯿ ﮐ دﺪﻋ ﻒ ﯿ
ﺖﻔ
ﺎﭘﯾ ﯿ يﺎﻫ درآ و ﻦ يﻮﻗ
ﮐ دﺪﻋ يﺎﻫ ﯿ
ﻻﺎﺑ ﺖﻔ ﯾ ﯽ ﻣ نﺎﺸﻧار ﯽ ﺪﻨﻫد
10] .[ ﺑﯿ ﺮﺘﺸ ﯾ ﮐ دﺪﻋ ﻦ ﯿﻔ ﯽ ﻪﻧﻮﻤﻧ ﻪﺑ ﻖﻠﻌﺘﻣ 15
% گﺮﺑ ردﻮﭘ
دﻮﺑ ﻪﻓﺮﺧ . ﮐ دﺪﻋ ﯿﻔ ﯽ رﺎﻓ ﯾ ﺎﺑ طﻮﻠﺨﻣ ي ﺎﻫ ﻪﻧﻮﻤﻧ رد فاﺮﮔﻮﻨ
ﻪﻧﻮﻤﻧ زا ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ 5
% ﻪﺑ 10 % ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ . ا ﺖﻠﻋ ﯾ ﻦ
ﺎﭘ ﺶﻫﺎﮐ ﺮﻣا ﯾ
اﺰﻓا و يراﺪ ﯾ
ﻪﺟرد ﺶ ﻤﺧ نﺪﺷ ﺖﺴﺳ
ﯿ يﺎﻫ ﺮ
ﭘ ﺎﺑ طﻮﻠﺨﻣ ﺎﺘﻧ ﺎﺑ ﺖﺳا ﻪﻓﺮﺧ گﺮﺑ ردﻮ
ﯾ ﻤﺷﺎﻫ ﺞ ﯽ و هﺮﺒﺧ
نارﺎﮑﻤﻫ ) 1392 ( دراد ﺖﻘﺑﺎﻄﻣ .
Fig 1 The amount of water absorbed (%) in the dough provided from the different percentages of Portulaca oleracea leaf powder (based on wheat flour)
61
Fig 2 The amount of dough development time (min) in the dough provided from the different percentages of Portulaca oleracea leaf powder (based on wheat flour)
Fig 3 The amount of dough stability time (min) in the dough provided from the different percentages of Portulaca oleracea leaf powder (based on wheat flour)
Fig 4 The amount of degree of softening after 10 and 12 minutes (Brabender) in the dough provided from the different percentages of Portulaca oleracea leaf powder (based on wheat flour)
Fig 5 The amount of farinograph quality number (Brabender) in the dough provided from the different percentages of Portulaca oleracea leaf powder (based on wheat flour)
4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿ يﺮ
ا رد ﯾ ﺛﺄﺗ ﻪﻌﻟﺎﻄﻣ ﻦ ﯿ
يور مﺪﻨﮔ درآ ﻪﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ندوﺰﻓا ﺮ
ژﻮﻟﻮﺋر صاﻮﺧ ﯾﮑ
ﯽ ﻤﺧ ﯿ رﺎﻓ نﻮﻣزآ زا هدﺎﻔﺘﺳا ﺎﺑ ﺮ ﯾ
ﻓاﺮﮔﻮﻨ ﯽ درﻮﻣ
ﺳرﺮﺑ ﯽ ﺖﻓﺮﮔ راﺮﻗ .
هداد هﺪﻫﺎﺸﻣ ﺎﺑ ﺎﻫ
ي زا ﻞﺻﺎﺣ
ﻓاﺮﮔﻮﺗﺎﻣوﺮﮐ ﯽ
دﺮﮔ ﺺﺨﺸﻣ ﯾ
ﻨﻏ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﻪﮐ ﺪ ﯽ
ﺳا زا ﯿ ﺪ
ﻟﯿ ﻨﻟﻮﻨ ﯿ ﻣ ﮏ ﯽ ﻣ و ﺪﺷﺎﺑ ﯽ ﻧ ﺪﻧاﻮﺗ ﯿ ﺎﮕﻣا ﻪﺑ زﺎ 3 ﺪﻨﮐ فﺮﻃﺮﺑ ار .
دﺪﻋ
ﮐﯿ ﻔ ﯽ رﺎﻓ ﯾ اﺰﻓا ﺎﺑ فاﺮﮔﻮﻨ ﯾ
ﺎﺗ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ندوﺰﻓا ﺪﺻرد ﺶ
ﺖﻈﻠﻏ 10
% ﺶﻫﺎﮐ ﯾ ﺎﻣا ﺖﻓﺎ 15 % ﺑ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﯿ
ﺮﺘﺸ ﯾ ﻦ
ﮐ دﺪﻋ ﯿﻔ ﯽ ﻤﺧ نﺪﺷ ﺖﺴﺳ ﻪﺟرد و ﺖﺷاد ار ﯿ
اﺰﻓا ﺎﺑ ﺮ ﯾ ﺶ
ﺶﻫﺎﮐ ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ حﻮﻄﺳ ﯾ
ﺖﻓﺎ . ردﻮﭘ ندوﺰﻓا ﻪﻓﺮﺧ گﺮﺑ
ﻐﺗ ﯿﯿ ﻨﻌﻣ ﺮ ﯽ يراد ﻤﺧ ﻪﻌﺳﻮﺗ نﺎﻣز رد ﯿ
ا ﺮ ﯾ دﺮﮐ دﺎﺠ . زرا ﯾﺑﺎ ﯽ
رﺎﻓ نﻮﻣزآ ﯾ ﻓاﺮﮔﻮﻨ ﯽ ﻤﺧ ﯿ ﻬﺗ ﺮ ﯿ ﻤﺧ ،ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﺎﺑ هﺪﺷ ﻪ ﯿﺮ
ﻬﺗ ﯿ ﺎﺑ هﺪﺷ ﻪ 10 % ناﻮﻨﻋ ﻪﺑ ار ﻪﻓﺮﺧ گﺮﺑ ردﻮﭘ ﺮﺘﻬﺑ
ﯾ زا ﻪﻧﻮﻤﻧ ﻦ
و ﺮﻈﻧ ﯾ ﮔﮋ ﯽ ژﻮﻟﻮﺋر يﺎﻫ ﯾﮑ
ﯽ ﻓﺮﻌﻣ ﯽ ﻣ ﯽ ﺪﻨﮐ . ﻟﻮﺗ ﺖﻬﺟ ﯿ نﺎﻧ ﺪ
ﺳا يوﺎﺣ ﺪﻨﻣدﻮﺳ اﺮﻓ ﯿ
يﺎﻫﺪ ﺎﮕﻣا بﺮﭼ 3
ﻓ و ﯿ ژر ﺮﺒ ﯾﻤ ﯽ مأﻮﺗ
ﺻﻮﺼﺧ ﻆﻔﺣ ﺎﺑ ﯿ
تﺎ ﮐ ﯿﻔ ﯽ ﺴﺣ و ﯽ ﭘ نﺎﻧ بﻮﻠﻄﻣ ﯿ
دﺎﻬﻨﺸ
ﻣ ﯽ دﻮﺷ .
5 - ﻊﺑﺎﻨﻣ
[1] Stephan, J.M. 1994. Purslane. Fact sheet HS- 651. Florida cooperative extension service, Institute of food and agriculture sciences .University of Florida. 7 pp.
[2] Simopoulos, A.P., Norman, H.A., Gillaspy, J.E. & Duke, J.A. 1992. Common purslane a source of omega-3 fatty acids and antioxidant.
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[3] Rubatzky, E.V. & Yamagughi, M.
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[6] Fathnejhad-Kazemi, R., Peighambardoust, H., Azadmard-Damirchi, S., Nemati, M., Rafat, A. & Naghavi, S., 2012. The Effect of purslane powder on chemical characteristics, fatty acids profile and sensory quality of bread Iranian. Journal of Nutrition Sciences and Food Technology, 7(3): 11-18.
[7] Naghavi, S., Jafarzadeh-Mogaddam, M., Peighambardoust, S.H., Olad-Ghaffari,A. &
Azadmard-Damirchi, S. 2011. Fortification of wheat flour with purslane seed powder:
Studying flour characteristics and dough rheological properties. Journal of Food Research, 21(3): 281-293.
[8] AACC.1999. Approved method of the American Association of Cereal Chemists.
St.Pau: American Accociation of Cereal Chemists. MN. AACC No. 10-05, 33-5074-09.
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[10] Hashemi-Khobreh, A., Honarvar, M., Seyedein- ardebili, S.M. & Behmadi, H. 2014.
The effect of adding molasses on rheological properties of bread and bread quality. Food Technology and Nutrition, 11(2): 47-54.
63
Determination of farinograph properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea
Goli, M. 1, Zia, M. A. 2, Sadeghzadeh Benam, N. 1
1. Department of Food Science and Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran 2. Department of Nursing, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
(Received: 2018/11/15 Accepted:2019/01/30)
The effects of adding powdered leaves of Portulaca Oleracea on the physicochemical properties of wheat flour dough were evaluated with the farinograph test. The amount of fat, protein, and fiber was more in powdered leaves of Portulaca Oleracea than wheat flour. Farinograph test results show an increase in water absorption, stability time and Farinograph quality number and a decrease in the The degree of Softening in the dough with increasing replacement of powdered leaves of Portulaca Oleracea(P< 0.05). Farinograph quality number with increase in the percentage of powdered leaves of Portulaca Oleracea to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea decreased Degree of Softening in the dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough providedwith powdered leaves of Portulaca Oleracea, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties.
Keywords: Powdered leaves of Portulaca Oleracea, Wheat flour, Dough, Farinograph
Corresponding Author′s Email Address: [email protected]
