فرمولاسیون کیک فنجانی کم چرب با استفاده از صمغ دانه بارهنگ (ذنب الفار)

نویسندگان
شیرین رحیمی 1
زهرا شیخ الاسلامی 2
سید مهدی سیدین اردبیلی 3
1 دانشگاه آزاد اسلامی واحد علوم تحقیقات
2 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.
3 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم تحقیقات، تهران، ایران.
10.29252/fsct.16.97.13
چکیده
هدف از انجام این تحقیق تولید کیک فنجانی کم چرب بود. بدین منظور صفر، 25، 50، 75 و 100 درصد روغن موجود در فرمولاسیون کیک به ترتیب با (صفر-صفر)، (5/1-5/7)، (3-15)، (5/4-5/22) و (6-30) درصد صمغ دانه ذنب الفار (بارهنگ کبیر)-آب جایگزین شد و پارامترهای pH، چگالی و ویسکوزیته خمیر و رطوبت، حجم مخصوص، سفتی بافت، شاخص‏های رنگی پوسته و پذیرش کلی کیک بررسی شد. نتایج به وضوح نشان داد با افزایش صمغ بارهنگ در فرمولاسیون از میزان pH خمیر و مؤلفه رنگی b* پوسته کاسته و بر میزان رطوبت و مؤلفه رنگی a* پوسته افزوده شد. کمترین میزان وزن مخصوص خمیر و بیشترین میزان حجم مخصوص و مؤلفه رنگی L* کیک در نمونه حاوی 5/1 و 3 درصد صمغ بارهنگ مشاهده شد. همچنین خمیر حاوی 3 درصد صمغ بارهنگ دارای بیشترین ویسکوزیته بود. نمونه‏ حاوی 3 درصد صمغ بارهنگ دارای کمترین میزان سفتی بافت در هر دو بازه زمانی 2 ساعت و یک هفته پس از پخت بود. در نهایت مشخص شد نمونه حاوی 5/1 و 3 درصد صمغ دانه ذنب الفار دارای بیشترین امتیاز پذیرش کلی بودند. از این رو می‏توان گفت، جایگزینی حداکثر 50 درصد از روغن موجود در فرمولاسیون کیک فنجانی با صمغ 3 درصد صمغ دانه بارهنگ کبیر و 15 درصد آب براساس وزن آرد با موفقیت انجام شد.
کلیدواژه‌ها
بارهنگ کبیر
پردازش تصویر
بافت سنج
کیک کم چرب
ویسکوزیته

موضوعات

عنوان مقاله English

The formulation of low-fat cupcake by using Plantago major L. gum

نویسندگان English

SHIRIN RAHIMI 1
zahra sheikholeslami 2
Seyed Mahdi Seyedain Ardebili 3
1 1- Master of Agricultural Science and Food Technology, College of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran.
2 2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3 3- Associate professor of Agricultural Science and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
چکیده English

In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value. Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.

کلیدواژه‌ها English

Plantago major
Image processing
Texture analyzer
Low-fat cake
Viscosity
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