تاثیر افزودن فیبر انبه بر خواص کیفی کیک اسفنجی

نویسندگان
ساناز خالدی 1
سارا موحد 2
محمد جواد شکوری 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 دانشیار، گروه علوم و صنایع غذایی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 استادیار، گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
چکیده
چکیده

کیک یکی از فرآورده‌های مهم و پرمصرف غلات و محصولی از آرد گندم بوده که بسته به نوع آن و به واسطه بالا بودن مقادیر چربی و شکر در فرمولاسیون آن، مصرف مداوم و طولانی مدت این ماده غذایی، چاقی و به دنبال آن مشکلاتی برای سلامتی ایجاد می‌کند. در این راستا در پژوهش حاضر تاثیر افزودن غلظت‌های مختلف (صفر، 5/0، 1، 5/1 و 2 درصد وزنی آرد) فیبر انبه روی خواص کیفی کیک اسفنجی نظیر رطوبت، خاکستر، پروتئین، چربی، فیبر، pH، حجم، بیاتی، و ویژگی‌های حسی، مورد بررسی قرار گرفت. در ادامه به منظور تجزیه و تحلیل داده‌ها از طرح کاملا تصادفی استفاده شد و مقایسه میانگین‌ها توسط آزمون چند دامنه دانکن و در سطح احتمال 5 درصد انجام پذیرفت. طبق نتایج، با افزودن فیبر انبه، مقادیر رطوبت، خاکستر، فیبر، حجم و شاخصL* افزایش اما مقادیر پروتئین، چربی، بیاتی و شاخص‌های a* وb* کاهش یافتند. همچنین کلیه‌ی ویژگی‌های حسی نظیر تخلخل، بافت، رنگ، عطر و بو و طعم در کیک‌های اسفنجی تیمار شده در مقایسه با نمونه شاهد بهبود یافتند. در نهایت تیمار حاوی 2% فیبر انبه نسبت به سایر تیمارهای مورد آزمون به عنوان بهترین تیمار معرفی گردید.
کلیدواژه‌ها
فیبر انبه
کیک اسفنجی
بیاتی
ویژگی‌های ارگانولپتیکی

عنوان مقاله English

Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake

نویسندگان English

Sanaz Khaledi 1
Sara Movahhed 2
Mohammad Javad Shakouri 3
1 M.Sc. Student, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 Associated Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Assistant Professor, Department of Food Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
چکیده English

Abstract

Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.

So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L* were increased but protein, fat, staling and a* and b* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.

کلیدواژه‌ها English

Mango fiber
Sponge cake
Staling
organoleptic properties
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 89
تیر 1398
صفحه 165-175