4.1 Kết luận
Mục đích của nghiên cứu này là tăng hàm lượng dinh dưỡng mì khơng gluten thơng quan việc bổ sung bột đậu gà. Đồng thời, tối ưu hố các thuộc tính hố lý của bột nhào, chất lượng nấu và kết cấu mì. Kết quả nghiên cứu cho thấy rằng việc bổ sung bột đậu gà vào sản phẩm mì khơng gluten cải thiện chất lượng dinh dưỡng mì nhưng làm thay đổi tính chất bột nhào và cấu trúc mì. Tuy nhiên, ở mức bổ sung 15% nhận được sự đánh giá cao từ hội đồng cảm quan. Ở mức bổ sung này, chất lượng tổng thể của mì khơng gluten được đánh giá là tốt nhất, thời gian nấu tối ưu , giảm sự tổn thất khi nấu, độ cứng tăng và độ đàn hồi giảm. Ngồi ra, kết quả phân tích dinh dưỡng mì cho thấy sự có mặt của Acid folic, một chất rất cần thiết cho sự phát triển và phân chia tế bào cũng như sự hình thành của tế bào máu. Hàm lượng Acid folic trong mì khơng gluten khá cao 7,08 µg/100g trong mẫu bổ sung 15% bột đậu gà. Như vậy, việc bổ sung bột đậu gà vào sản phẩm mì khơng gluten cho thấy tiềm năng phát triển một sản phẩm mì khơng gluten tăng cường dinh dưỡng và góp phần đa dạng hố các sản phẩm không gluten dành cho người bị bệnh celiac.
4.2 Kiến nghị
Trong quá trình thực hiện đề tài, do hạn chế về mặt kinh phí và điều kiện thí nghiệm chưa tối ưu nên chưa thể khảo sát một cách tồn diện và chính xác các yếu tố ảnh hưởng đến bột nhào mì khơng gluten bổ sung bột đậu gà. Ngồi ra, q trình chuẩn bị mẫu và tạo hình khá lâu nên kết quả đo một số tính chất khơng được đồng nhất như mong muốn.
Tuy nhiên, dựa vào kết quả nghiên cứu thu được, đề tài có thể phát triển hơn nữa. Kiến nghị thực hiện khảo sát thêm việc bổ sung các loại hydrocolloid để tối ưu hơn nữa kết cấu và chất lượng nấu của mì.Và cuối cùng, tối ưu hố quy trình sản xuất để đưa sản phẩm vào sản xuất công nghiệp và phân phối sản phẩm đến tay người tiêu dùng.
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