مقایسه اثر تیمار حرارتی- رطوبتی دانه ارزن و افزودن صمغ زانتان بر ویژگی‌های خمیر و خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن

نویسندگان
سیما مهاجر خراسانی 1
مهران اعلمی 2
مهدی کاشانی نژاد 3
هدی شهیری طبرستانی 4
1 دانشجوی کارشناسی ارشد، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 استادیاردانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده


به طور متداول در صنعت تولید فرآورده‌های بدون گلوتن، از آردهای خام و بدون تغییر استفاده می‌شود و متداول‌ترین روش برای افزایش کیفیت محصولات بدون گلوتن استفاده از صمغ‌ می‌باشد. در راستای افزایش تقاضای مصرف‌کنندگان برای محصولات بدون افزودنی، می‌توان با استفاده از تیمار فیزیکی دانه غلات، ویژگی‌های فیزیکوشیمیایی آرد و در نهایت کیک بدون گلوتن حاصل از آن را بدون استفاده از صمغ بهبود بخشید. از این رو هدف از این پژوهش مقایسه اثر صمغ زانتان و تیمار حرارتی-رطوبتی دانه ارزن بر خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن می‌باشد. در این پژوهش تأثیر صمغ زانتان در دو سطح صفر و 15/0 درصد و تیمار حرارتی -رطوبتی دانه ارزن در سه سطح رطوبت 10، 15 و 20 درصد و دو سطح دمای 90 و 110 درجه سانتی گراد بر خصوصیات فیزیکوشیمیایی و حسی خمیر و کیک بدون گلوتن حاصل از آرد ارزن و برنج (نسب 50:50) بررسی و مقایسه شد. نتایج نشان داد با افزایش رطوبت و دما در تیمار حرارتی-رطوبتی، وزن مخصوص خمیر کاهش و ویسکوزیته آن افزایش یافت. همچنین ویژگی‌های فیزیکوشیمیایی و حسی کیک نظیر حجم مخصوص مخصوص، تخلخل و بافت کیک حاصل نسبت به نمونه شاهد بطور معنی‌داری در روز پخت و در طول نگه‌داری بهبود یافت (0.05p<). به طوری‌که نمونه حاوی آرد حاصل از دانه‌های تیمار شده در رطوبت 20 درصد و دمای 110 درجه سانتی‌گراد با نمونه حاوی 15/0 درصد صمغ زانتان از لحاظ خصوصیات فیزیکوشیمیایی و حسی تفاوت معنی‌داری نداشتند (0.05p>). براساس یافته‌های این پژوهش، تیمار حرارتی-رطوبتی دانه ارزن می‌تواند جایگزین مناسبی برای استفاده از صمغ در کیک بدون گلوتن باشد.
کلیدواژه‌ها
کیک بدون گلوتن
ارزن
برنج
تیمار حرارتی-رطوبتی
صمغ زانتان

موضوعات

عنوان مقاله English

Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake

نویسندگان English

sima mohajer khorasani 1
Mehran Alami 2
Mahdi Kashaninejad 3
Hoda Shahiri tabarestani 4
1 MSc student of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources.
2 Associate Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources.
3 Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
4 Assistant Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature 90 and 110° C on physicochemical and sensory properties of batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.

کلیدواژه‌ها English

Gluten free cake
millet
Rice
heat-moisture treatment
xanthan gum
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