بررسی اثر جایگزینی روغن با صمغ دانه شنبلیله بر ویژگی‌های کیفی کیک شیفون کم چرب (بر پایه آرد گندم-ارزن)

نویسندگان
سارا نیاستی
فاطمه پورحاجی
بهاره صحرائیان
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
چکیده
این تحقیق با هدف تولید کیک کم چرب بر پایه آرد گندم و ارزن انجام شد. بدین منظور، صفر، 25، 50، 75 و 100 درصد روغن موجود در فرمولاسیون کیک شیفون به ترتیب با صفر، 25/0، 50/0، 75/0 و 1 درصد صمغ دانه شنبلیله جایگزین شد و وزن مخصوص و قوام خمیر و رطوبت، حجم مخصوص، تخلخل، سفتی بافت در دو بازه زمانی 2 ساعت و یک هفته پس از پخت، شاخص‏های رنگی پوسته و ویژگی‏های حسی کیک بررسی شد. نتایج نشان داد، نمونه حاوی 25/0 درصد صمغ دانه شنبلیله از کمترین وزن مخصوص و سفتی بافت در هر دو بازه زمانی 2 ساعت و یک هفته پس از پخت و بیشترین حجم مخصوص، تخلخل، مؤلفه رنگی L* و امتیاز پذیرش کلی در مقایسه با سایر نمونه ها برخوردار بود. این در حالی بود که نمونه حاوی 50/0 درصد به لحاظ خصوصیات تکنولوژیکی و حسی با نمونه شاهد مشابهت داشتند. همچنین نتایج نشان داد، با افزایش جایگزینی روغن با صمغ دانه شنبلیله بر میزان رطوبت و مؤلفه رنگی a* افزوده و از مؤلفه رنگی و b* پوسته کاسته شد. در نهایت می‏توان گفت، امکان حذف حداکثر 50 درصد روغن موجود در فرمولاسیون کیک شیفون با صمغ دانه شنبلیله امکانپذیر بود.
کلیدواژه‌ها
ارزن
پردازش تصویر
صمغ دانه شنبلیله
کم کالری
کیک شیفون

موضوعات

عنوان مقاله English

Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake

نویسندگان English

Sara Niasti
fatemeh pourhaji
bahareh sahraiyan
PhD, Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

In this project, low-fat composite (wheat-millet) cup cake was produced. Fenugreek seed gum (0.25, 0.50, 0.75 and 1%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 %. specific gravity and consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of chiffon cake were measured. The sample containing 0.25% Fenugreek seed gum had the lowest specific gravity and firmness and the highest specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0.25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in chiffon cake formulation was performed successfully.

کلیدواژه‌ها English

millet
Image processing
Fenugreek seed gum
Low-calorie
Chiffon cake
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