بررسی اثر غنی سازی آرد گندم با آرد لوبیا چیتی بر ویژگی‌های فیزیکی، حسی و ماندگاری کیک

نویسندگان
محمد علی حصاری نژاد 1
زهرا سیر 2
فرناز رضائیان عطار 3
1 گروه فراوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 دانشکده دامپزشکی، دانشگاه سمنان
3 گروه علوم و صنایع غذایی - دانشکده کشاورزی - دانشگاه فردوسی مشهد
چکیده
در حال حاضر کیک ها جایگاه مهمی در تغذیه مردم جهان دارند، به طوری که انواع زیادی کیک با طعم و ارزش غذایی متنوع تولید می شود. در این پژوهش به منظور غنی سازی کیک، آرد گندم با آرد لوبیاچیتی با سطوح مختلف (0، 15، 30 و 45 درصد وزنی) جایگزین شد. همچنین برخی ویژگی­های فیزیکی و حسی خمیر و کیک حاصل از جایگزینی مورد ارزیابی قرارگرفت. نتایج نشان دادند با افزایش سطح جایگزینی آرد گندم با آرد لوبیا چیتی، از قوام خمیر و رطوبت کیک بطور معنی داری کاسته شد (05/0P <)، در حالی که کمترین حجم مخصوص کیک زمانی حاصل شد که 15درصد از آرد اولیه با آرد لوبیاچیتی جایگزین شد (05/0P <). در نتایج ارزیابی حسی بالاترین امتیاز پذیرش برای نمونه شاهد و نمونه حاوی 15درصد آرد لوبیاچیتی مشاهده شد. به طور کلی بر اساس نتایج مذکور، نمونه حاوی 15درصد آرد لوبیاچیتی بهترین ویژگی های کیفی و حسی را داشت. بنابراین می توان با جایگزینی 15درصد آرد گندم با آرد لوبیاچیتی، کیک اسفنجی مغذی با ویژگیهای حسی و فیزیکی مشابه نمونه شاهد تولید کرد.
کلیدواژه‌ها
آرد لوبیاچیتی
آنالیز بافت
ارزیابی حسی
بیاتی
کیک اسفنجی

عنوان مقاله English

Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake

نویسندگان English

Mohammad Ali Hesarinejad 1
Zahra Siyar 2
Farnaz Rezaiyan Attar 3
1 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
2 Semnan University
3 Food Science and Technology Department, Ferdowsi University of Mashhad
چکیده English

Nowadays, cakes play an important role in feeding the people around the world, so that the wide types of cakes with the variety of flavors and nutritional value are produced. In this study, wheat flour was substituted with Phaseolus vulgaris flour at different levels (0, 15, 30 and 45 wt%) in order to enrich the cake. Also, some physical and sensory properties of the dough and cake were evaluated. The results showed that with increasing the level of Phaseolus vulgaris flour, the consistency of the dough and the moisture content of the cake samples were significantly reduced (P <0.05), while the minimum specific volume of the cakes was obtained when 15% of the wheat flour was replaced with Phaseolus vulgaris flour. According to the sensory evaluation results, the highest acceptance points were obtained for the control sample and the sample containing 15% Phaseolus vulgaris flour. Based on the results of this study, the sample containing 15% Phaseolus vulgaris flour had the best qualitative and sensory characteristics. Therefore, by replacing 15% wheat flour with Phaseolus vulgaris flour, a nourishing sponge cake with sensory and physical characteristics similar to the control sample could be produced.

کلیدواژه‌ها English

Phaseolus vulgaris flour
Texture analysis
Sensory evaluation
Stailing
Sponge cake
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 86
فروردین 1398
صفحه 213-222