تأثیر جایگزینی آرد برنج با شبه غله آمارانت و افزودن صمغ بومی دانه منداب (Eruca sativa) بر بهبود خصوصیات کمی و کیفی کیک بدون گلوتن

نویسندگان
بهارک بهمنش 1
احمد پدرام نیا 2
سید حسین استیری 3
فریبا نقی پور 4
1 دانشجوی دانشگاه آزاد اسلامی، واحد سبزوار
2 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد سبزوار، سبزوار، ایران
3 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد سبزوار
4 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
چکیده
امروزه استفاده از آرد شبه غلات در فرمولاسیون مواد غذایی به دلیل ارزش تغذیه‏ای بالا مورد توجه قرار گرفته است. همچنین با توجه به عدم حضور پروتئین گلوتن در این منابع غذایی، رژیم غذایی بیماران مبتلا به عدم تحمل گلوتن، جایگاه مناسبی برای شبه غلات می‏باشد. از این‏رو در پژوهش حاضر امکان جایگزینی آرد برنج با آرد دانه آمارانت (در سه سطح 0، 10 و 20 درصد) و افزودن صمغ بومی دانه منداب (در سه سطح 0، 25/0 و 50/0 درصد) به فرمولاسیون کیک روغنی بدون گلوتن مورد بررسی قرار گرفت و سپس خصوصیات کمی و کیفی محصول نهایی در قالب یک طرح فاکتوریل با آرایش کاملاً تصادفی مورد ارزیابی قرار گرفت (05/0≥P). براساس نتایج مشخص گردید که با افزایش سطح مصرف آرد دانه آمارانت و صمغ دانه منداب رطوبت محصول نهایی افزایش یافت. همچنین نتایج نشان داد که نمونه حاوی 20 درصد آرد دانه آمارانت و 50/0 درصد صمغ منداب دارای کمترین میزان سفتی بافت در بازه زمانی 2 ساعت و یک هفته پس از پخت، بیشترین میزان تخلخل و حجم مخصوص در بین نمونه‏های تولیدی بود. از سوی دیگر نتایج حاکی از کاهش میزان مؤلفه‏یL* پوسته کیک با افزایش سطح استفاده از آرد دانه آمارانت و افزایش میزان این مؤلفه‏ با افزودن صمغ منداب بود. در خصوص مؤلفه b* مشاهده شد که با افزایش سطح آرد دانه آمارانت میزان زردی پوسته نمونه‏ها افزایش یافت. در نهایت داوران چشایی نمونه حاوی 20 درصد آرد دانه آمارانت و 50/0 درصد صمغ منداب را به عنوان بهترین نمونه معرفی نمودند.
کلیدواژه‌ها
کیک بدون گلوتن
آمارانت
منداب
بیماری سیلیاک

موضوعات

عنوان مقاله English

Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake

نویسندگان English

baharak Behmanesh 1
ahmad pedram neia 2
S.Hosseinn Estiri 3
Fariba Naghipour 4
1 MSc of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University
4 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Ira
چکیده English

Nowadays, the use of pseudocereals flour in food formulations due to its high nutritional value, were increased. And also the absence of gluten protein in these food sources, the diet of patients with gluten intolerance is a good place for pseudocereals. So in this study possibility of replacing rice flour with Amaranth flour (0, 10 and 20%) and adding Mandab native gum (0, 0.25 and 0.50%) to gluten-free oily cake formulation was studied and then the quantitative and qualitative properties in a completely randomized factorial arrangement were evaluated (P≤0.05). Based on the results, it was found that by increasing the level of amaranth flour and mandab gum, the moisture content of the final product was increased. Also, the results indicated that the sample containing 20% amaranth flour and 0.5% mandab gum had the highest specific volume and porosity and lowest amount of firmness during 2 hours and one week after baking. On the other hand, the results indicated a decrease in the L* value by increasing levels of amaranth flour and also, increased the amount of L* value by adding mandab gum. Regarding to b* value it was observed that, with increasing in the level of amaranth flour, the amount of yellowness of the crust of the samples increased. Finally, the panelists introduced the samples containing 20% amaranth flour and 0.5% mandab gum as the best samples.

کلیدواژه‌ها English

Gluten-free cake
Amaranth
Mandab
Celiac disease
[1] Ludvigsson, J.F., Leffler, D.A., Bai, J.C., Biagi, F., Fasano, A., Green, P.H., Hadjivassiliou, M., Kaukinen, K., Kelly, C.P., Leonard, J.N., Lundin, K.E., Murray, J.A., Sanders, D.S., Walker, M.M., Zingone, F., and Ciacci, C. 2013. The Oslo definitions for coeliac disease and related terms. Gut, 62 (1): 43-52. PMCID: PMC3440559.
[2] Niewinski, M. 2008. Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association, 108: 661-672.
[3] Gallagher, E., Gormley, T.R., and Arendt, E.K. 2004. Crust and crumb characteristics of gluten-free breads. Journal of Food Engineering, 56: 153-161.
[4] Brady, K., Ho, C.T., and Rosen, R.T. 2007. Effects of processing on the nutraceutical profile of quinoa. Food Chemistry, 100(3): 1209-1216.
[5] Dini, I., Tenore, G.C., and Dini, A. 2010. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, 43(3): 447-451.
[6] Inglett, G.E., Chen, D., and Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT- Food Science and Technology, 63(1):214-220.
[7] Shyam, S.D., and Raghuvanshi, R.S. 2015. Standardization of cakes by using different levels of amaranth flour and its acceptability. International Journal of Science and Research, 4(6): 2319-7064.
[8] Elgeti D, Nordlohne SD, Föste M, Besl M, Linden M, Heinz V, Jekle M, Becker T. 2014. Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59(1): 41–47.
[9] Koubaa, M., Driss, D., Bouaziz, F., Ghorbel, R.E., Chaabouni, S.E. 2015. Antioxidant and antimicrobial activities of solvent extract obtained from rocket (Eruca sativa L.) flowers. Free Radicals and Antioxidants, 5(1): 29-34.
[10] Sciarini, L.S., Ribotta, P.D., Leon, A.E., and Perez, G.T. 2012. Incorporation of several addtives into gluten-free breads: Effect on dough properties and bread quality. Journal of Food Engineering, 111(4): 590-597.
[11] Crockett, R., Ie, P., and Vodovotz, Y. 2011. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten free bread. Food Chemistry, 1(1): 84-91.
[12] Demirkesen, I. Mert B. Sumnu G. and Sahin S. 2010. Rheological properties of gluten-free bread formulation. Journal of Food Engineering 96: 295-303.
[13] Lazaridou A. Duta D. Pagageorgiou M. Belc N. and Biliaderis C.G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten –free formulations. Journal of Food Engineering 79: 1033-1047.
[14] Pasini, F., Verardo, V., Cerretani, L., Caboni, M.F., and D’Antuono, L.F. 2011. Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content. Journal of Science Food Agriculture, 91(15): 2858–64.
[15] AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
[16] Naghipour, F., Karimi, M., Habibi Najafi, M.B. Hadad Khodaparast, M.H., Sheikholeslami, Z. Ghiafeh Davoodi, M., and Sahraiyan, B. 2013. Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Journal of Food Science and Technology, 41(10): 127-139 [in Persian].
[17] Haralick, R.M., Shanmugam, K., and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, 45(6): 1995-2005.
[18] Ronda, F., Gomes, M., Blanco, C. A., and Caballero, P. A. 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar free sponge cakes. Journal of Food Chemistry, 90: 549-55.
[19] Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.
[20] Rajabzadeh, N. 1991. Iranian Flat Bread Evaluation. Pp. 1-50, Iranian Cereal and Bread Research Institute, Publication no.71, Tehran.
[21] Haghayegh, G.H., and Ataye Salehi, S. 2017. Enrichment of gluten free cookie by quinoa, amaranth and buckwheat flour as semi cereal. Journal of Food Science and Technology, 70(14): 47-56 [in Persian].
[22] Rita A., and Knorr, D. 1985. Amaranth composition, properties and applications of a rediscovered food crop. Institute of Food Technologies. Available online: http://eap.mcgill.ca/_private/vl_foot.htm.
[23] Moreira, R., Chenlo, F., and Torres, M. D. 2013. Effect of chia (Sativa Hispanica L.) and hydrocolloids on the rheology of gluten free doughs based on chesnut flour. LWT- Food Science and Technology. 50(1):1-7.
[24] Gujral H. Haros M. and Rosell M. 2004. Improving the texture and delaying staling in rice flour chapatti with hydrocolloids and α-amylase. Journal of Food Engineering 65: 89-94.
[25] Sahraiyan, B., Naghipour, F., karimi, F., and Ghiafe Davoodi, M. 2013. Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread. Food Hydrocolloids, 30: 698-703.
[26] Naghipour, F., Sahraiyan, B., Habibi Najafi, M.B., Karimi, M., Hadad Khodaparast, M.H., Sheikholeslami, Z. 2017. Effect of soy milk powder as a natural additive to improve the technological and sensory properties of sorghum flour based gluten-free oil cake. Journal of Food Science and Technology, 61(13): 89-98 [in Persian].
[27] Ziobro, R., Korus, J., Witczak, M., and Juszczak, L. 2012. Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread. Food Hydrocolloids, 29(1): 68-74.
[28] Bazrafshan, M., Shafafizenozian, M., and Moghimi, M. 2015. Investigation on production of low fat muffin cake utilizing Ocimum basilicum seed powder, guar gum and isolated soy protein. Bulletin of Environment, Pharmacology and Life Sciences, 4: 23-32.
[29] Maleki, M., Hoseney, R.C., and Mattern. P.J. 1980. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chemistry, 57: 138-140.
[30] Purlis, E., and Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International, 42: 865-870.