ویژگیهای فیزیکوشیمیایی، تغذیه‌ای، بافتی و حسی کیک اسفنجی غنی شده با فیبر چغندر قند

نویسندگان
پونه مرادی 1
محمد گلی 1
جواد کرامت 2
1 گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، ایران
چکیده
با وجود اثرات درمانی متعدد فیبرهای غذایی، مقدار فیبر موجود در رژیم غذایی به طور کلی پایین تر از میزان توصیه شده می‌باشد. هدف اصلی از این پژوهش افزودن فیبر چغندر­قند به فرمولاسیون کیک اسفنجی و تعیین خواص شیمیایی، فیزیکی و حسی محصول می‌باشد. بنابراین، فیبر در سطوح مختلف 10، 20 و 30 درصد (وزنی / وزنی بر اساس آرد) در فرمولاسیون کیک جایگزین آرد شد. افزایش میزان فیبر منجر به افزایش خاکستر، فیبر خام، فیبر مغذی، تراکم حفرات، میزان رطوبت، سفتی و حجم کیک گردید. علاوه براین، پوسته و مغز کیک تیره‌تر شد. سختی کیک افزایش یافت درحالی‌که پیوستگی کاهش یافت. هم‌چنین کیک‌های حاوی فیبر خواص حسی قابل قبولی داشتند. نتایج حاصل از پذیرش ‏کلی که میانگینی از خصوصیات حسی بود، نشان داد که نمونه حاوی 10 درصد فیبر چغندر­، بیش‏ترین مقبولیت را در بین داوران چشایی ایجاد کرد. نتایج حاصل از سایر آزمون‌ها نشان داد که افزودن فیبر تا سطح 10 درصد قابل قبول بود و تفاوت معنی‌داری با نمونه شاهد نداشت( P>0.05).
کلیدواژه‌ها
کیک اسفنجی
فیبر رژیمی
چغندرقند
خواص فراسودمندی
فیبر چغندر قند
ویژگی‌های فیزیکوشیمیایی
ارزیابی حسی

عنوان مقاله English

Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber

نویسندگان English

Pooneh Moradi 1
Mohammad Goli 1
Javad Keramat 2
1 Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 Department of Food Science & Technology, College of agriculture, Isfahan University of Technology, Isfahan, Iran
چکیده English

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. The main objective of this study was to include sugar-beet fiber in the sponge cake recipe and to determine the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased .Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P > 0.05).

کلیدواژه‌ها English

Sponge cake
Dietary fiber
Sugar beet
Functional properties
Sugar-beet fiber
Physicochemical properties
Sensory evaluation
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