بهبود ویژگی‌های رئولوژیکی، فیزیکوشیمیایی، بافتی و حسی کیک اسفنجی حاوی پودر هویج با استفاده از صمغ‌ دانه‌ بالنگو

نویسندگان
اکرم کلکی بخشایش 1
سید حسین حسینی قابوس 2
غلامحسن اسدی 3
1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاداسلامی، تهران، ایران
2 استادیار گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاداسلامی، آزادشهر، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاداسلامی، تهران، ایران
چکیده
هویج یک منبع مناسب از کاروتن، ویتامین‌های محلول در آب و اسیدهای آمینه است. پودر هویج به دلیل ارزش تغذیه‌ای بالا، عطروطعم بسیار مطلوب، شیرینی و رنگ مناسب جهت بهبود کیفیت محصولات نانوایی و انواع کیک‌ها استفاده می‌شود. در این مطالعه از صمغ دانه بالنگو جهت بهبود خصوصیات کیک هویج استفاده شد. لذا ابتدا خمیر کیک هویج حاوی درصدهای مختلف صمغ دانه بالنگو (در چهار سطح 0، 5/0، 0/1 و 5/1 درصد) تهیه و گرانروی آن‌ها اندازه‌گیری شد. سپس کیک‌ها پخته و خصوصیات فیزیکوشیمیایی آن‌ها شامل وزن، خاکستر، رطوبت، حجم، دانسیته، رنگ مغز و خصوصیات حسی اندازه‌گیری شد. خمیر کیک‌های هویج جزء سیال‌های غیر نیوتنی و از نوع وابسته به برش و وابسته به زمان بودند. با افزایش درصد صمغ دانه بالنگو در فرمولاسیون کیک هویج، گرانروی خمیر افزایش یافت (05/0>P). با افزایش درصد صمغ دانه بالنگو از 0 به 5/1 درصد، گرانروی خمیر کیک در سرعت برشی برابر s-140 از 93/16 تا 88/32 پاسکال ثانیه افزایش یافت (05/0>P). مقادیر رطوبت و حجم کیک‌ها با افزایش درصد صمغ افزایش یافت (05/0>P). با افزودن صمغ بالنگو روشنایی کیک‌ها به دلیل افزایش حجم، افزایش یافت و همچنین از زردی نمونه‌ها کاسته شد (05/0>P). شاخص‌های L*، a* و b* برای نمونه حاوی 5/1 درصد صمغ به ترتیب برابر 00/82، 12/4 و 24/60 به دست آمد. کیک هویج حاوی 5/1 درصد صمغ دانه بالنگو به طور معنی‌داری مقبولیت حسی بالاتری نسبت به سایر نمونه‌ها داشت (05/0>P).
کلیدواژه‌ها
صمغ دانه بالنگو
کیک
گرانروی
هویج

عنوان مقاله English

Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum

نویسندگان English

Akram Kelki Bakhshayesh 1
Seyyed Hossein Hosseini Ghaboos 2
Gholamhassan Asadi 3
1 MSc Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran , Iran.
2 Assistant Professor, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran.
3 Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran , Iran.
چکیده English

Carrot is a good source of carotene, water-soluble vitamins and amino acids. Carrot powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, Balangu seed gum was used to improve the characteristics of carrot cake. So, firstly, the carrot cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1.0, and 1.5%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Carrot cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing Balangu seed gum percentage in carrot cake formulation, the viscosity of batter increased (P<0.05). With increasing the Balangu seed gum from 0 to 1.5 %, cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.88 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing Balangu gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 1.5 % gum were 82.00, 4.12 and 60.24, respectively. Carrot cake containing 1.5% Balangu seed gum significantly had more acceptability than other samples (P<0.05).

کلیدواژه‌ها English

Balangu seed gum
Cake
Carrot
Viscosity
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 61-72